Cauliflower Poppers

My kids love these! Thanks to a neighbor’s suggestion, my kids now beg for cauliflower every time they see one. Crazy colors, like orange or purple, add to the fun. On movie night we often nibble on these instead of boring old popcorn.

Gluten/Wheat Free, Vegan, Kid Friendly

ingredients
cauliflower - white, orange, purple or a combination
extra virgin olive oil
sea salt

preparation
Preheat oven to 375 degrees. Cut the cauliflower into small flowers. Toss in a large bowl with olive oil and salt. Spread out on a baking sheet then pop into the oven for 20 minutes or until the cauliflower is tender. Serve warm.

Gluten Free Belgian Waffles

I tried different flours - each giving its own unique flavor and quality to my waffles. But finally, I am able to make WAFFLES, yummy waffles. I love topping them with whipped cream and syrup and serving them with a side of fresh fruit. I also love to double the recipe and freeze the leftovers so we can pop some in the toaster for a weekday treat.

Gluten/Wheat Free, Kid Friendly

ingredients
¾ cup tapioca flour
½ cup rice flour
½ cup chickpea flour
¼ sorghum flour
2 tablespoons sugar
1 tablespoon baking powder
1teaspoon xanthan gum
½ teaspoon salt
2 large eggs
2 egg whites
2 cups milk
6 tablespoons oil
1 tablespoon vanilla

preparation
Preheat waffle iron. Mix all dry ingredients and set aside. Beat eggs with an electric mixer on high until fluffy but not firm. Slowly add milk, oil and vanilla. Slowly add dry mixture. Spoon batter onto waffle iron and cook according to the irons direction. Remove cooked waffles and let cool a moment on a wire rack to prevent the waffles getting soggy. Serve warm with your favorite toppings. Enjoy.

Gluten Free Dutch Babies or Puff Pancakes

As a kid I enjoyed this breakfast dish on weekends and as an adult I found many B&Bs were serving it as a specialty. I added vanilla and sugar so it is more inline with the B&Bs’ rendition and added apples so it was even more to my liking. The apples are optional. The dish may be served with any kind of fruit, powdered sugar, jam and/or syrup.

Gluten/Wheat Free, Kid Friendly

ingredients
6 eggs
1 ½ cup milk
1 ½ tsp vanilla
½ cup rice flour
½ cup sorghum flour
¼ cup chickpea flour
¼ cup tapioca flour
2 tbs sugar
½ tsp xanthan gum
½ tsp salt
¼ cup butter

apple topping:
1 baking apple, peeled, cored and thinly sliced
3 tsp sugar
¼ + tsp cinnamon
pinch of cloves
pinch of allspice

preparation
Place peeled, cored and thinly slice apple in a large bowl. Toss with sugar, cinnamon, cloves and allspice, set aside.

Put butter in a 9x11 baking dish, place dish into oven. Preheat the oven to 425 degrees. Be careful not to burn the butter.

Mix all dry ingredients and set aside. Beat eggs, milk and vanilla with an electric mixer. Slowly add in the dry ingredients. Mix thoroughly.

When oven is heated and butter is melted, remove pan and pour batter into the buttered pan. Do not mix. Place sliced apples on top of batter. Return pan to oven and cook for 20 minutes or until the sides of the dish stop rising (the edges with be a nice golden to dark brown color). Let it cool for a minute or two. Slice and serve warm with your favorite toppings. Enjoy.

Gluten Free Pumpkin Doughnuts

Growing up my mom use to make these wonderful doughnuts using a waffle iron type doughnut maker. They were so easy, non-greasy and tasted great.

It took some time to find a mini doughnut maker of my own. I hunted for one at goodwill stores and garage sales, but then Williams Sonoma and Target made it a bit easier. Williams Sonoma was carrying a mini doughnut maker for about $40 or $50 (not sure if it is still available). Target offers nonstick doughnut baking pans for $12.99. I have never used the pans, but I have used muffin recipes in my mini doughnut maker and they turned out great. The batters are very similar in texture and cook the same. (Please keep in mind they are more like a cake doughnut than those you find at your local shop.)

I took my mom’s original recipe added pumpkin, buttermilk and, of course, changed the flours for gluten free yumminess. Here it is:

Requires special equipment: mini doughnut maker*

Gluten/Wheat Free, Kid Friendly

ingredients
2 eggs
¾ cup buttermilk
½ can pureed pumpkin
¼ cup oil
1 cup sugar
¾ cup tapioca flour
½ cup white rice flour
½ cup chickpea flour
¼ cup sorghum flour
2 ½ tsp baking powder
½ tsp nutmeg
½ tsp salt

preparation
Preheat electric doughnut maker. Mix all dry ingredients, set aside. Beat eggs until slightly fluffy. Add buttermilk, pumpkin, and oil. Slowly mix in dry ingredients. Add batter to the doughnut maker according to the manufacture’s directions. Let cool slightly on a wire rack, serve warm.

*A doughnut pan may also be used. Try preheating oven to 350 degrees. Divide batter among the pan (maybe 3/4 full) and cook until golden brown and a toothpick comes out clean.