Oatmeal Waffles: Trial and Error

I wanted to try an oatmeal waffle recipe this week so I found one that used minimal ingredients and no wheat. It looked good. I didn’t have any oat flour so I made my own by processing oats in my small food processor. You can find the recipe at https://cookieandkate.com/easy-gluten-free-oat-waffles

I don’t think my mini food processor got the oats fine enough. The batter was certainly a thick enough consistency that it didn’t run out of the waffle maker but it didn’t create the smooth golden texture that the recipe creator pictured on her site. I suspect I’ll try this recipe again but next time I’ll process my oats either in my full size food processor or my bullet blender.

It made 8 waffles in my four-square Black and Decker waffle iron. They were hearty. I served them with sliced strawberries and a drizzle of full fat coconut milk for an afternoon snack. (Sadly, no cream on hand.)

I also don’t think I cooked the first batch long enough. They certainly weren’t crisp. The second batch were much darker. There was so much sodium in these I didn’t dare eat a second one that afternoon, though I wouldn’t say they tasted salty, but my husband did eat one from the second batch. He said they tasted more toasted, like when I toasted oats in the oven to make scones. He said the flavor overrode the strawberries and the coconut milk we drizzled on.

I’d really like to try one with butter and maple syrup, but we’ll see if there’s one in the house tomorrow. I’d also love to get my hands on some commercially produced oat flour before I make them again. If that works, I’ll see if I can bring the sodium in them down a bit.

I’m waffling a bit on whether I like the recipe or not. I’ll definitely give it another try.

The Sunday Recipe: Oatmeal Buttermilk Pancakes

Oatmeal-Buttermilk Pancakes

I recently decided to try to get more oatmeal into my diet because it is gluten free, good for your body in several ways, and delicious. In searching for a good oatmeal pancake, I found a multitude and played with some recipes until I had what I wanted. This batch makes 6 to 8 pancakes, depending on whether you use a third cup scoop or a quarter cup scoop. The first time I made it, with a quarter cup of processed oats for the flour component, the oatmeal flavor was a little too strong. My daughter countered that by putting applesauce on her pancakes. I tried a second time by using ¼ cup brown rice flour. I think it made the batter a little easier to work with, but the flavor was still strong. Serving with applesauce countered that, as did adding cinnamon to the batter. It’s a nice way to get more oatmeal in.

Based On a recipe from Bon Appétit August 1999 Tres Joli Bakery Cafe, Oakton, Va

Found at https://www.epicurious.com/recipes/food/views/oatmeal-buttermilk-pancakes-101971

Ingredients

  • 1 cup old-fashioned oats or quick-cooking oats
  • 1 cup buttermilk
  • 1/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons light tasting olive oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 cup processed oats or flour of your choice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • ¼ teaspoon cinnamon
  • Additional melted butter (for brushing skillet)

Directions

  1. Combine 1 cup of the buttermilk and the 1 cup of oats. Cover and refrigerate for 2 hours to overnight. (If you are using quick cooking oats, you might get away with only a 10-minute soak, but I wanted mine really dissolved so I soaked for 2 hours.)
  2. In a large bowl, whisk ¼ buttermilk, eggs, oil, maple syrup and vanilla.
  3. Stir in the soaked oats.
  4. Add the dry ingredients.
  5. Let batter stand, about 10 minutes.
  6. Heat heavy large skillet over medium heat.
  7. Brush skillet with melted butter or spray with non-stick spray.
  8. Working in batches, ladle batter into skillet.
  9. Cook pancakes until edges look dry and bubbles form on top.
  10. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
  11. Repeat with remaining batter, brushing skillet with more butter as necessary.
  12. Enjoy!

The Sunday Recipe: Apple Cinnamon Oatmeal Muffins #glutenfree

Cinnamon Apple Oatmeal Muffins #glutenfree

I’d been craving cinnamon apple oatmeal one day but didn’t have a chance to get any so that weekend, when I decided to make oatmeal muffins, I thought, why not? I peeled then grated up a granny smith apple, added a teaspoon of cinnamon, and we had cinnamon apple oatmeal muffins. My daughter turned her nose up at them, but my husband and I enjoyed them thoroughly, and for a few days.

Ingredients

  • 1 cup rolled oats (quick or old fashioned)
  • 1 cup buttermilk
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/3 cup light tasting olive oil
  • ¾ cup white rice flour (120 grams)
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 apple, peeled and grated

Directions

  1. Preheat oven 400 degrees and spray or grease a 12 muffin tin.
  2. Place 1 tablespoon of lemon juice or vinegar in a measuring cup then fill to the one cup mark with milk. Allow to sit for 10 minutes. (This is a substitute for 1 cup buttermilk.)
  3. Combine oats and buttermilk. Allow to sit for 10 minutes.
  4. In a measuring bowl, whisk eggs.
  5. Add maple syrup.
  6. Mix in light olive oil.
  7. Add white rice flour, tapioca flour, baking powder, baking soda, cinnamon, and salt.
  8. Peel and grate apple then add to batter immediately.
  9. Divvy up into a 12-muffin pan.
  10. Bake at 400 degrees for 20 to 25 minutes.
  11. Allow to rest for 5 to 10 minutes before running a thin knife around edge to lift out.
  12. Enjoy!

Cheesecake Brownies (gluten free)

Cheesecake Brownies

I was going to swirl brownies but it ended up being simple layers, still delicious. Fudgy brownie layer with cheesecake on top. What could be better? This makes 9 decadent little squares. They may look small but they are rich and satisfying. We served them to my mother-in-law for her birthday and she was very pleased.

Ingredients

Brownie Batter

  • 1 stick of unsalted butter
  • 3 tablespoons light tasting olive oil
  • ¾ cup maple syrup
  • 2 eggs
  • 9 tablespoons cocoa powder
  • ½ teaspoon vanilla extract
  • ½ cup coconut flour

Cheesecake Batter

  • 8 oz, cream cheese
  • 1/4 cup maple syrup
  • One large egg, beaten
  • ¼ teaspoon vanilla extract

Directions

  1. Preheat the oven to 350.
  2. Prepare an 8 by 8 baking pan with cooking spray or butter.
  3. Cut the butter into tablespoon cubes in a medium plastic or glass mixing bowl, and melt in the microwave on 50% power for about 1 ½ to 2 minutes.
  4. Stir in the olive oil.
  5. Whisk the maple syrup into the butter.
  6. Add the eggs and beat.
  7. Gently stir the cocoa powder into until dissolved.
  8. Add the vanilla.
  9. Sift and stir in the coconut flour until just mixed.
  10. Pour into the prepared pan.
  11. In another glass or plastic mixing bowl, cut the cream cheese into tablespoon chunks.
  12. Pour the maple syrup over the cream cheese.
  13. Soften in the microwave on 50% power for 1 ½ to 2 minutes.
  14. Use a large whisk or spoon to beat the cream cheese and maple syrup smooth.
  15. Add the vanilla and egg.
  16. Pour over the brownie batter.
  17. Bake for 35 minutes.
  18. Allow to cool at least 1 hour.
  19. These are good warm, but even better fully chilled.

The Sunday Recipe: Simple Waldorf Salad

Simple Waldorf Salad

This is a basic recipe based on the old Betty Crocker one. I remember having Waldorf salad as a side dish on special occasions as a kid. It was one of my favorites. It has probably gone out of fashion but I think it’s time to revive it in my house. The Betty Crocker recipe calls for serving it on lettuce, but I like to just use it as a fruit side dish or snack.

The basis for this dish is simply apples, celery, and pecans with a dressing of prepared mayo, lemon, and milk. I was going to use Granny Smith apples because we used tart Northern Spy apples when I was growing up, but it called for red apples and I happened to have some Snapdragon on hand so I used that. I almost added two chopped Granny Smith because I tend to like things lightly dressed and this made a lot of dressing, but I just went with it for this time.

I toast my pecans for things like this in the toaster oven. I use the lightest setting and make sure the pecans are whole and ridges up. You can also toast them in a hot pan on the stove for just a few minutes, moving them around with a spoon to keep them from burning. Or, you could just use them as is.

Ingredients

  • ½ cup mayonnaise (I prefer Hellman’s vegan mayonnaise or Just Mayo, which are both egg free.)
  • 1 tablespoon almond milk (or whatever milk you prefer.)
  • 1 tablespoon lemon juice
  • 1/3 cup pecan halves (I measured 1 ½ ounces or 44 grams, then toasted them.)
  • 2 stalks of celery, cleaned and diced
  • 2 red apples

Directions

  1. Toast your pecans however you like then set aside to cool.
  2. Mix together the mayonnaise, milk, and lemon juice in a small dish.
  3. Dice the celery and place in a medium bowl.
  4. Break or chop the pecan halves. I like to have fairly large chunks so I usually break or chop a pecan down the middle then each half into 3 pieces. Dump in with the celery.
  5. Stir in the dressing.
  6. Core, and dice apples. I like to cut the apple in half down the middle, notch each end to take out a little triangle and then use the tip of my knife to take the very center, where the seeds are, out. Lay the cut side down on the cutting board and cut from top to bottom down the center. Then cut each of those quarters you created in half lengthwise. Now you can slice across all four sections, making nice quarter inch bite size pieces. Mix the apple into the dressing as you finish each half apple, to prevent browning.
  7. Refrigerate until ready to use.

The Sunday Recipe: Chocolate Coconut Cake

Chocolate Coconut Cake

Ingredients

  • ¾ cup maple syrup
  • ¾ cup plus 2 tablespoons coconut flour (105 grams)
  • 6 tablespoons or 30 grams cocoa powder (I used Hershey’s)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs (I used 1 jumbo and 1 small from our hens)
  • ½ cup coconut milk (I used full fat but the fat had congealed and I didn’t blend it so it would be the equivalent of light, I imagine)
  • ¼ cup coconut oil, in it’s liquid state
  • 1 teaspoon vanilla extract
  • ½ cup boiling coffee (Hot water works fine too.)

Directions

  1. Preheat the oven to 350 degrees and prep a 9 by 9 baking pan. (I prefer a glass dish.)
  2. When working with coconut, it seems to be particularly important to make sure everything is warmed up to room temp. This is easy enough to do with the aid of a little tap water and the microwave. Put the eggs in hot tap water for just 10 minutes. Warm the coconut oil on 30% power for 2 minutes. If you keep your maple syrup in the fridge, as we do, you can also warm that on 30% power for 2 minutes.
  3. Sift together the coconut flour, cocoa powder, baking powder, baking soda, and salt.
  4. Whisk the eggs in a bowl.
  5. Beat in the coconut milk.
  6. Mix in the maple syrup.
  7. Mix in the coconut oil.
  8. Add the vanilla extract.
  9. Mix in the dry ingredients. (This will get very thick, very quickly.)
  10. Stir in the hot coffee or water.
  11. Pour into the prepared baking pan.
  12. Bake for 30 minutes or until a sharp knife or tooth pick inserted in the center comes out clean.
  13. Cool and enjoy. (Some whipped coconut cream is perfect with this.)

The Sunday Recipe: Vanilla Coconut Milk Ice Cream

Vanilla Coconut Milk Ice Cream

Last summer I made coconut milk ice cream but the recipe called for using raw eggs. Well, my daughter and I both got very sick with what seemed like Salmonella poisoning. I decided to try again but follow the directions for a cooked custard vanilla ice cream.

Ingredients

  • 2 cans coconut milk
  • 4 egg yolks
  • ½ cup maple syrup
  • 4 teaspoons vanilla extract
  • 1/8 teaspoon salt

Directions

  1. In a medium saucepan, on medium heat, stir the coconut milk gently but continuously until all solids have dissolved and the mixture is steaming, but not boiling.
  2. Remove from heat and set aside.
  3. Separate the eggs and refrigerate the egg whites for another recipe.
  4. Whisk or stir the egg yolks and maple syrup together.
  5. Drizzle the warm coconut milk into the egg yolk and maple mixture while stirring vigorously to temper the eggs.
  6. Return the mixture to the saucepan and heat over medium heat, stirring continuously, until steaming.
  7. Continue to heat for another five minutes, stirring to prevent scorching on the bottom. (If you start to seeing boiling, remove from heat immediately.)
  8. (If you have a candy thermometer, you can check to make sure the mixture reaches 160, but if you keep stirring for five minutes after it starts to steam, you’re pretty safe.)
  9. Remove from heat and mix in the vanilla and salt.
  10. Cool then refrigerate for about 8 hours.
  11. Freeze according to ice cream freezer directions or place into a shallow dish and into the freezer for several hours, stirring once an hour until it firms up.
  12. I found two containers from take out food worked pretty well for this and were easy to scoop out of when the ice cream was frozen.

The Sunday Recipe: Peach Cobbler with Coconut Flour

Peach Cobbler with Coconut Flour

This is a nice simple cobbler based on an apple dutch baby. I found the coconut flour created more of a cobbler that stayed on top, and we’ve been eating it that way ever since. If you don’t have a cookie scoop, just use a spoon. I used one jar of Dole peach slices in juice, drained, for the peaches, but frozen or fresh should work just as well. I have just laid them out in the pan, but this time I tried dicing them for ease of serving. I don’t think it made a big difference, to be honest.

Ingredients

  • 2 ½ cups of peaches, diced
  • 2 tablespoons of unsalted butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon (optional)
  • 4 eggs
  • 1 cup of milk
  • 1/2 teaspoon of salt
  • 1 cup coconut flour

Directions

  1. Preheat the oven to 375 degrees.
  2. Spray or grease a deep-dish pie plate or a 9 by 9 deep casserole.
  3. Melt the butter in the dish in the microwave then tilt the dish around to cover the bottom of the dish and up the sides with butter.
  4. Dump the peaches into the prepared dish.
  5. Drizzle with 2 tablespoons of maple syrup. (You can use honey or even sugar if you prefer.)
  6. Sprinkle generously with cinnamon.
  7. In a large bowl, whisk the eggs.
  8. Add in the milk.
  9. Sieve the coconut flour with the salt, to remove any lumps.
  10. Stir the flour and salt into the milk and eggs, working quickly as it will thicken very fast.
  11. Drop by spoon or cookie scoop onto the peaches.
  12. Flatten a little.
  13. Bake for 30 minutes.
  14. Allow to cool before serving with whipped cream or vanilla ice cream, if desired.

The Sunday Recipe: Chocolate Raspberry Coconut Milk Custard

Chocolate Raspberry Coconut Milk Custard

This is one I make often, mostly for myself but my family doesn’t seem to mind. It’s gluten and dairy free, plus refined sugar free.

This time I don’t think I put enough water in around the ramekins, but no matter how poofed it gets, once it’s chilled, it is still delightful creamy goodness.

I use full fat coconut milk in this but I don’t see why it wouldn’t work with light. Just don’t try it with the cartons of coconut milk, I don’t think that would be the same.

I don’t mind the seeds in the raspberries but if they bother you, try frozen cherries.

This recipe is also easy to cut in half and I often do that to make it easier because then I can just use a square tin and four ramekins. I even bake it in the toaster oven on the front porch in the hot weather.

If you give it a try, let me know how you like it.

Ingredients

  • 1 can (approximately 13.5 ounces) canned coconut milk
  • 4 eggs
  • ¼ cup maple syrup
  • 3 tablespoons cocoa powder
  • 1 tablespoon tapioca flour/starch
  • 1 teaspoon vanilla extract
  • 8 ounces frozen raspberries (about 3 tablespoons per ramekin)

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the 8 ramekins into a roasting pan or baking dishes.
  3. Put a layer of raspberries in the bottom of the dishes.
  4. Heat 4 cups of water for a water bath. You may need more if the pan is big.
  5. Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used an immersion blender.)
  6. Pour batter slowly over fruit.
  7. Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
  8. Bake for 40 minutes.
  9. Remove from oven and remove ramekins from pan to a towel using tongs.
  10. Allow to cool then refrigerate for several hours.
  11. Enjoy!

The Sunday Recipe: Potato Rosti Pizza

Potato Rosti Pizza

This is based on Potato Rosti Quiche by Nadiya Hussain. You can find the original recipe here https://thehappyfoodie.co.uk/recipes/nadiya-hussains-potato-rosti-quiche.

The first time I made this, I made it to her directions, though I left out the chives. I had to increase her baking time for the quiche quite a bit, by ten minutes. It turned out “okay” but I didn’t love it, so I started making some changes.

First off, I replaced the wheat flour with potato flour, to make it gluten free. Then I halved the salt she called for. I replaced the pie plate with the bigger pizza tin to get a more roasted potato flavor. (I also peeled the potatoes.)

Next time I might try smoked paprika and increasing the baking temp to 425 and reducing the cooking time by half for the crust. Experimenting is how we find our new favorite recipes!

Ingredients

Crust

  • 12 ounces white potato, peeled and grated
  • 12 ounces sweet potato, peeled and grated
  • ½ teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons potato flour
  • 1 large egg, beaten, to mix with the grated potatoes
  • 1 large egg to brush on crust after baking for 25 minutes

For the filling

  • 3 large eggs
  • ½ cup plus 2 tablespoons whole milk
  • 5 ½ ounces extra sharp cheddar, grated
  • small handful fresh chives, chopped (optional)
  • freshly ground black pepper

Directions

  1. Preheat the oven to 350 degrees.
  2. Generously grease a metal pie pan with a rim.
  3. Grate the potatoes, wrap in cheesecloth or thin fabric, and squeeze out any excess moisture. (I got 1/3 cup of moisture out of mine, may vary by potato age.)
  4. In a large mixing bowl, toss the dried potatoes with the salt, paprika, garlic, onion and flour.
  5. Add the egg and mix through well.
  6. Press the mixture onto the pizza pan.
  7. Bake for 25 minutes.
  8. Brush the base and sides with the beaten egg, filling in any gaps that might have appeared.
  9. Bake for another 5 minutes.
  10. While the crust is baking, grate the cheese and set aside.
  11. Mix the milk and eggs.
  12. Chop the chives.
  13. When the crust is baked, pull out and distribute the grated cheese evenly over the surface.
  14. Pour the egg and milk mixture over that.
  15. Sprinkle with chives and some fresh grated pepper.
  16. Bake for 20 minutes.
  17. Allow to cool for 10 minutes before serving.

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