Easy Gluten-Free Oat Waffles

Ever since I got my new Chef’s Choice Waffle Maker I can’t stop trying new waffle recipes. If you’re in the market for a waffle maker (my old one sucked) I highly recommend this brand. Even gluten-free vegan waffles come out PERFECT.

Anyway, I like these gluten-free waffles because they don’r require a blend of two plus more different flours and starches. Since oat flour is more fatty than other flours, the waffles will be soft and moist as opposed to crispy. I imagine you could up the sugar or replace part of the flour with brown rice flour if you want crispier waffles.

You can make your own oat flour by blitzing rolled outs in a coffee grinder.



– 3/4 cup oat flour
– 1 teaspoon baking powder
– 1/4 teaspoon Salt
– 1 dash Cinnamon, optional
– 1/3 cup Vanilla almond milk
– 2 tablespoons Coconut Oil
– 1 large Egg
– 1 tablespoons maple syrup
– 1/2 teaspoon Vanilla extract


Combine dry ingredients in a mixing bowl. Combine remaining (wet) ingredients in a separate bowl, then stir the two until just combined. I like to let my batter rest for at least 10 minutes, as the whole grain flours tend to soak up some up the liquid. Add a little water to get a pourable batter. Bake waffles according to your waffle maker’s manual.

SOURCE: Cookie and Kate

Lemon Chia Seed Buttermilk Pancakes

Because the chia seeds act like eggs in this recipe, it allows you to play with different flour combinations, like spelt, almond, corn or brown rice flour. I used buckwheat flour, which makes for a very dense pancake, plus millet flour, which is a dry, fluffy flour, to lighten them up a bit.

The key is to soak the batter overnight to allow the chia seeds to become gelatinous. You will get these wonderful thick, soft and chewy pancakes. I topped mine with homemade banana lemon preserves and fresh blueberries. Yummy yummy in my tummy!


INGREDIENTS (makes 3 large pancakes):

– 1/2 cup Vanilla Almond Milk
– 1/2 lemon – juiced
–  Lemon zest
– 1/4 cup Buckwheat Flour
– 1/4 cup Millet Flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 teaspoon Sugar
– 1 pinch Sea Salt
– 0.75 ounce chia seeds, 1 1/2 tablespoons

Combine milk and lemon juice, set aside. This allows them time to curdle.

Combine the flours, baking powder, baking soda, sugar, salt  and chia seeds in large mixing bowl. Add buttermilk and lemon zest to dry ingredients and mix. Allow to rest overnight, or until the chia seeds have softened.

In the morning, you batter will look dry because the chia seeds will have soaked up a lot of moisture. Add water little by little until desired consistency. I like my batter less thick than most people.

Pour batter onto griddle, using oil if needed in between batches. Cook until bubbles form on top or edges, and flip…


Easy Grain-Free Breakfast Bread

This recipe is from Elenaspantry.com, which has some simple recipes for grain-free/ paleo baked goodies. I am reducing grains in my diet and adding more healthy fats and proteins, but not going paleo.

I added some coconut flour to loosen up the batter and add a bit of fiber, because it looked pretty sticky and wet. It did rise to about twice it’s height in the oven. Makes 4 small servings of about 250 kcal each, but it’s very filling.



– 1/2 cup almond (or other nut) butter
– 2 large eggs
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1 dash sea salt
– 1/4 teaspoon baking soda
– 2 tablespoons Coconut Flour (optional)

In a large bowl, with a hand blender, mix almond butter and eggs until creamy.

Add remaining ingredients and mix well with hand blender until combined.

Transfer batter into a well greased 8 x 8 inch baking dish. Bake at 325° for 12 to 15 minutes.
SOURCE: Elenaspantry.com

Persimmon Maple Bread Pudding

I have a serious problem. I go out for bread pudding once a week. It’s so unhealthy, yet I can’t get enough. So, when I had some over ripe Japanese Persimmon laying around, I decided to work it into a home made version using Essene bread (look for it in the frozen section of your supermarket) instead of that processed, white bread they use in restaurants. It has a grainier texture but at least it’s not all empty calories.

Be sure your persimmon is ueber-ripe. It should feel very heavy, begin to look wrinkled, with the stem part turning brown. Obviously, you can substitute other juicy fruit or even apple sauce or pumpkin puree.



– 6 ounces Sprouted Multigrain Essene Bread
– 1 cup Vanilla Almond Milk
– 1 tablespoon Apple Cider Vinegar
– 2 medium Eggs
– 10 g Chia Seeds
– 250 g Persimmon, diced (1 large)
– 1/4 cup maple syrup
– 2 teaspoons cinnamon

Cut the bread into 1-inch cubes and set aside.

Mix almond milk and vinegar, allow to curdle. Beat in eggs and maple syrup, season with cinnamon. Pour mixture over bread cubes and add chia seeds. Toss well to coat. The mixture will look quite wet at this point. Be sure to let it sit 30 minutes or overnight to allow the chia seeds to gel.

Pre-heat oven to 350 F and give the bread pudding another toss to redistribute the moisture. Bake 60 minutes or until set. Serve warm.


Coconut Pumpkin Filled Buckwheat Pancakes (Gluten-Free)

Ever had left over canned pumpkin and wondered what to do with it? I’ve added it to pancake & waffle batter and never quite liked the mushy texture, so I thought: Why not use it as a topping? These pancakes are gluten-free, and can be made vegan by subbing the egg with an additional egg replacer. Trust me on one thing though: you do NOT want to substitute the coconut flour, as it turns these babies into fiber-rich, airy and light little pillows of joy. The picture doesn’t do them justice.



- 45 g Buckwheat Flour
– 25 g Coconut Flour
– 1/4 teaspoon Baking Powder
– 2 eggs Ener-G egg replacer
– 1 large Egg
– 7 drops Stevia
– 150 – 200 ml water
– 10 g Dried coconut, unsweetened
– 1/4 cup Pumpkin Puree
– 2 teaspoons Maple Syrup

Sieve the flours and baking powder into a large mixing bowl. Add the beaten egg, egg replacer, stevia, water and mix thoroughly. Rest the mixture for about 5 minutes and add a little more water if it looks too thick, as the coconut flour tends to soak up a lot of the moisture (hello fiber).

Mix all the ingredients for the filling together in a separate bowl and keep in your oven warming drawer if you like.

Heat a large non-stick pan over medium heat. Lightly grease the pan with a little bit of oil. Ladle a scoop of the mixture and cook for 3-4 minutes, until the top looks fairly dry. Flip and finish cooking.

Spread half of the filling on top of your first pancake, then top with another pancake. Spread the remaining filling in top, then finish with your third pancake. Dust with powdered sugar and serve immediately.

SERVINGS: (1) Makes three large pancakes

Low Sugar Banana Marmalade

Simmering clove spiked lemon halves along with the bananas make this a very grown up banana jam. Spread it on toast, pancakes, waffles or crepes. Or go crazy and spread it on tilapia.

INGREDIENTS (makes about 2 to 2 1/2 cups):

– 5 medium Bananas, finely sliced
– 1 small Apple (preferably granny smith)
– 1- 2 tablespoons Sugar
– 1 whole Lemons, halved
– 1 cup Water
– 1/2 teaspoon Cinnamon
– 2 whole Cloves

Place the whole lot into a large pan. Cut open the lemon, squeeze in the juice. Spick the lemon halves with cloves and add them to the pot as well.

Bring to a rapid boil for 5 minutes then turn down the heat and let it simmer gently till it becomes thick, this should take about 30 minutes. If the mixture looks too watery, uncover and simmer until enough water evaporates.

Remove the lemon halves and spoon into jars. If you like a creamier marmalade, you can also use an immersion blender at this point or mash it with a potato masher. Keep in the refrigerator.


Vegan Lentil Taco Filling

These were a big hit at a Mexican themed potluck recently. Carnivore approved. Scoop the filling into warm soft shell tacos and top with your favorite fixings. We like shredded lettuce, tomato, fresh cilantro and avocado.


– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pinch Sea Salt
– 1 1/2 cups brown lentils (dry)
– 3 cups Vegetable Broth (or water)
– 1/4 cup tomato paste
– 1/2 teaspoon cumin
– 1 teaspoon chili powder, or more to taste
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon Sea Salt
– 1/4 teaspoon Red pepper
– 1 teaspoon oregano

1. In a saute pan over medium heat, heat the olive oil. Add the onion, garlic, and a pinch of salt. Cook, stirring frequently, until the onion is softened and translucent, about 4 minutes.

2. Add rinsed lentils, mixing well until heated through, about one minute. Add vegetable broth to the lentil mixture and mix well, scraping up any browned bits on the bottom of the pan. Reduce the heat and cover the lentils, allowing them to simmer. Stir occasionally to avoid burning the bottom of the pan, until the lentils are tender, about 20 minutes or so. Do NOT add the tomato paste until the lentils are at least 80 % tender; The acid from the tomatoes will prevent them from softening properly.

3. Remove the cover, add tomato paste and seasonings and allow the lentils to simmer until the mixture thickens, about 5-6 minutes.

4. Transfer the lentils to a large bowl and let sit for a minute or two to cool. Using a potato masher, gently mash the lentils to your desired consistency.

5. Assemble the tacos by placing a few tablespoons of the lentils in each taco shell and garnishing as desired.