These waffles have been a lifesaver on rushed school mornings and are packed with protein. One (or even 1/2) of a waffle each, topped with fruit, is usually enough for the hungry crew. This is one of those recipes (loaded with eggs) when I wish we raised chickens. Recently I joyfully accepted an overabundance of fresh eggs from my sister so I used them to make and freeze batches of these waffles. It’s so worth it to have these in the freezer ready to take out and pop in the toaster. I’ve tried several different flour combos testing the recipe and this one’s a favorite! The original recipe, including eggs, yogurt and flour, came from my mother- in-law and is also delicious, but since we’re limiting grains and dairy I adapted it to include nut flours and coconut milk. ENJOY!
- 6 eggs
- 1 c. canned coconut milk
- 1/2 c. coconut oil (warmed to liquid)
- 1 t. extract (lemon, orange, or vanilla)
- 1 banana mashed
- 3/4 c. almond meal
- 1/2 c. coconut flour
- 1/2 t. cinnamon or chinese five spice blend
- dash of salt
- Whisk together wet ingredients and the mashed banana. In a separate bowl, mix dry ingredients - almond and coconut flours, spice, and salt.
- Heat waffle iron and wipe with coconut oil to prevent sticking. Nut flours tend to cook up quick so watch the waffles and take them out early if they are browned and ready.
- Makes approx. 5, 7" round belgium waffles. Usually on school mornings one or 1/2 of these waffles is enough for the kids.
- I normally double or triple the recipe to have extra to freeze.
Five and One http://fiveandone.net/blog/
These bites were originally meant for after school but running late to school after hibernating at home for a couple of snow days, they quickly became the perfect “eat in the car breakfast, because we are beyond late!” After school I like to include a snack that is packed with protein to curb that afternoon grumpiness in my boys. They’re not fans of too many whole nuts at a time so crushing them into a nut meal seems to work really well and blended with the banana, raw cacao, spices, and orange, it’s closer to a treat than a snack. This is a great one for the kids to help with and they can be stored in the refrigerator to pop out at snack time and maybe even those super rushed mornings.
Orange Spiced Energy Bites | gluten free and grain free | adapted from this recipe by Apartment 34
1 cup almond meal (coconut flour or cashew meal would also work well)
1/2 t. asian five spice (or cinnamon)
1 T. raw cacao powder
1 ripe banana mashed
2 T. raw honey
1/2 c. almond butter
dash of salt
1 t. of orange juice or a few drops of orange extract
unsweetened coconut for rolling the bites in
cooking note … if you would like to use a blend of nuts and pulse them in a food processor, this works well too. I find almond meal and cashew at Trader Joes.
If you are making your own meal from nuts just crush them in a processor or a blender until ground, but not into a butter. For the almond butter, you can certainly just make your own while you are already blending nuts.
Place the nut meal, asian five spice or cinnamon, and the cacao powder in a large bowl. Mash the banana on a plate and then add in the honey and almond butter. Add this mixture to the nut meal mixture. Mix in the salt and the orange juice or extract. Mix this all together with a wooden spoon. Let this cool in the refrigerator for an hour and then roll into 1″ round bites. Freeze the bites for 30 minutes and then roll them in coconut (you could also roll them in chopped nuts instead of the coconut).
We’re always looking for new healthy (gluten free + grain free) homemade snack ideas here so feel free to comment with your favorites.
GLUTEN FREE STRAWBERRY GOAT CHEESE SCONES adapted from this recipe from yummy supper.
These remind me of the really tasty scones I used to get at a little cafe in Boston when I worked in the Fort Point Channel – minus the gluten, cow’s milk, and loads of butter which I’m sure they were made of. Now that great organic strawberries are available, it’s the perfect time to savor their flavor and mixing in the goat cheese and coconut milk offers a little moister scone than you may be used to. Also, try this recipe with other berries throughout the summer.
I used pamela’s pancake and baking mix for this recipe (I use this flour as a special treat occasionally because of the price) but you could also substitute another flour blend or make one of you own. Here is great resource from Gluten Free Girl and the Chef for making your own Gluten Free flour mixes and another from Gluten Free Goddess.
2 cups pamelas pancake and baking mix
1 t. baking powder
1/4 c. sugar
1/4 c. honey
1/2 stick of melted butter
1/2 c. canned coconut milk
1/4 c. of goat cheese
zest of 1/2 lemon
1 cup of chopped strawberries
Set oven to 375 degrees.
Mix together the baking mix, baking powder and the sugar. In another bowl mix together the remaining ingredients except for the strawberries making sure the goat cheese is incorporated. Pour the flour mixture into the wet mixture and then fold in the strawberries.
Place small portions (roughly 2 tablespoons) on a baking sheet lightly coated with coconut oil, sprinkle lightly with sugar (optional) and bake for 10-12 minutes. This recipe makes about 25 mini scones.