Along with the waffles, which I posted the recipe for yesterday, we had an Orange-Blueberry Sauce which I made the night before. This is a great sauce to serve on waffles and pancakes. It also works well on top of raw cheesecake and ice cream! It’s not difficult to make, you just have to be patient enough to allow the liquid to reduce and thicken. Conclusion This is yummy stuff!
DH made waffles for breakfast on Sunday! I made blueberry-orange sauce for them the night before, so it was ready to go in the morning. These came out chewy, crispy and really yummy! How much batter to add and how long to cook it for depends entirely on your waffle iron. For mine, this recipe makes enough for two, 4-rectangle waffles. It is possible to mix up the batter the night before and store it, covered, in the refrigerator so it’s ready the next morning.
This is a basic, gluten free, “sweet” flour combination. To actually use it, it needs to be combined with starch and xanthan gum. Gluten Free Waffle Flour Mix Yield 2 cups Prep Time 10m Ingredients 1 cup Bob’s Red Mill Organic Brown Rice Flour 1⁄2 cup Bob’s Red Mill GF Sorghum Flour 1⁄2 cup Bob’s Red Mill Organic Quinoa Flour Directions Measure flours first, then starches.
On Sunday, DH made pancakes! He’s not an experienced pancake maker to begin with, and this is the first attempt at vegan, gluten free pancakes. So he had a whole new learning experience! I cheated, and helped out a bit, even though he’s supposed to be making breakfast on Sunday mornings so I get a break. Equipment griddle (cast iron recommended) cookie sheet pancake turner silicon basting brush
I’m not really a morning person. I’m SO not a morning person, my kids will tell you that breakfast, when they were young, was a big challenge! I usually skipped it for myself, or ate something that wasn’t a good idea. We’ve all been there: Fly out of bed, get ready for work, send the kids off to school, fly out the door… maybe with a cup of coffee or soda in hand.
Since I am now vegan (except for some fish) and gluten-free, people ask me all the time what I eat for breakfast. Well, the most truthful answer is: Whatever I want! For example, on Sunday I had chile relleno. DH usually makes breakfast on Sunday. This week he stuffed grilled Poblano chiles with a brown and wild rice mixture, sauteed onions, roasted corn, pepitas, sunflower seeds, and some “test” vegan cheese I made that was a bit like Parmesan.