Gluten-Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles


 
With the holidays over, you probably have family and friends still popping by and the kids are still off of school. So you may be looking for a great brunch recipe!
This is a delicious gluten free breakfast that will surely be your new family favorite. Gluten Free Waffles topped with warm salted caramel sauce, bananas and toasted almonds.
Oh ya!
The key to these waffles is using buttermilk. I find the buttermilk gives pancakes and waffles the “lift/air” that gluten free goods tend to not have.
 

Gluten Free Waffles

Ingredients
  

  • 3/4 cup potato starch
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 tsp xanthan gum
  • 3 xanthan gum
  • 2 tbsp vegetable oil
  • 1 cup buttermilk

Instructions
 

  • Heat up your waffle maker.
  • In a medium bowl add dry ingredients (potato starch, brown rice flour, tapioca starch, baking powder, baking soda, salt and xanthan gum) and combine well.
  • Add wet ingredients to dry and stir well to make a smooth batter.
  • If too thick add a little more buttermilk.
  • Pour small amount of waffle batter to hot waffle maker.
Tried this recipe?Let us know how it was!
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles



Salted Caramel, Banana and toasted almond topping

Ingredients
  

  • Salted Caramel Sauce (see www.lickmyspoon.com) for a great recipe
  • 2 bananas
  • 1 cup sliced almonds
  • 1/2 cup butter
  • 2-3 tbsp heavy cream

Instructions
 

  • Add 1/4 cup butter and 1 cup almonds to a pan and heat until lightly toasted.
  • Put toasted almonds into a bowl.
  • With same pan,  add 1/4 cup butter and 2 bananas sliced and heat on low for a couple of minutes.
  • Add 1/2 cup of the salted caramel sauce and whipping cream to bananas and simmer until caramel sauce is warm.
  • Top waffle with salted caramel banana sauce, and then top with toasted almonds.
  • This made 4 waffles.
Tried this recipe?Let us know how it was!
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten Free Salted Caramel, Banana & Toasted Almond Waffles
Gluten Free Salted Caramel, Banana & Toasted Almond Waffles

Gluten-Free Homemade Chai Concentrate

Gluten Free Homemade Chai Concentrate



“Venti 1/2 sweet Chai tea latte with Lactaid.”

That’s my favorite drink from Starbucks during the winter season. These days that drink costs me around $5.00 which is crazy. I love Starbucks but I’m finding the increased prices a bit much.
So what to do?
Well in the fall I made homemade pumpkin spice syrup so that I could make my own pumpkin spice tea lattes. Now I can make my own 1/2 sweet chai lattes in the comfort of my own home, and so can you! ????
This concentrate has very little brown sugar in it but feel free to increase the amount if you have a real sweet tooth.This concentrate makes an excellent Christmas gift as well. Store it in a decorative glass jar.

Gluten Free Homemade Chai Concentrate
Gluten Free Homemade Chai Concentrate

Gluten Free Homemade Chai Concentrate

Gluten Free Homemade Chai Concentrate
Yum! ????

Gluten-Free Homemade Chai Concentrate

Ingredients
  

  • 5 cups water
  • 10 bags of black tea (earl grey, orange pekoe, or english breakfast)
  • 2 cinnamon sticks
  • 1 vanilla bean, sliced in half
  • 1/2 cup brown sugar
  • 12 whole cloves
  • 9 cardamon pods
  • 1/2 tsp freshly ground nutmeg
  • 3 star anise pods
  • 1/2 tsp black peppercorns
  • 8 corriander seeds
  • 1/2 tsp ground allspice
  • 1 tbsp orange zest
  • 1 inch piece of fresh ginger, sliced
  • 1 tbsp honey

Instructions
 

  • In a large pot, bring water to a boil.
  • Add tea bags, spices, zest and ginger.
  • Reduce heat, cover and simmer for 25 minutes.
  • Remove from heat, stir in honey and let it stand for 10-15 minutes.
  • Strain concentrate.
  • Discard the spices.
  • Then pour concentrate into glass jars and keep in refrigerator for 2 weeks.
  • Use 1/4 cup of concentrate per large mug.
  • I use a combination of milk, water and concentrate for my chai latte.
Tried this recipe?Let us know how it was!

Gluten-Free Meyer Lemon Liquer

Gluten Free Meyer Lemon Liquer


 
You may be thinking… “Gluten Free Meyer Lemon Liquer? Why would you post a recipe for that?”
A lot of alcohol out there has gluten in it. Did you know vodka has gluten in it? Information varies on how much gluten is in alcohol because of distilling,  without knowing 100%, I personally stay away from the unknowns.
I was introduced to Limocello while we were on a holiday in Sorrento, Italy. It was pre-celiac days so I haven’t had it since. I love lemons as I am sure you have all noticed by now, so I thought I would try making a lemon liquer. Especially with all the Meyer lemons I have on hand.
I purchased some potato vodka and the alcohol adventure began.

Gluten Free Meyer Lemon Liquer
Gluten Free Meyer Lemon Liquer
Gluten Free Meyer Lemon Liquer

Gluten Free Meyer Lemon Liquer

This made 8 jars of liquer for me. Lots to give out as Christmas cheer!

Gluten Free Meyer Lemon Liquer

Ingredients
  

  • 1 litre Chopin potato vodka
  • 15 Meyer lemon peels
  • 2 Orange peels
  • 2 litres 2 % or whole milk
  • 1 tsp good vanilla
  • 8-10 cups sugar (depending on how sweet you like it)*
  • *I used a combination of 2 cups sucanat sugar, 5 cups organic sugar and 3 cups white sugar.Using all white sugar gives lemon liquer a lighter color)

Instructions
 

  • In a large glass bowl, place meyer lemon peels and orange peels.
  • Pour 1 liter of potato vodka over the peels.
  • Cover bowl with plastic wrap.
  • Soak for a minimum of 2 days, I did 7.
  • Strain lemon and orange peels, discarding peels and pouring alcohol into a large saucepan/stockpot.
  • Add milk, sugar and vanilla.
  • Bring to a boil over medium heat, stirring continuously.
  • Watch closely for mixture can boil over quickly.
  • Adjust heat if necessary.
  • Boil for 5 minutes.
  • Let lemon liquer cool completely before pouring into bottles.
  • Once cooled pour into 500 ml glass canning jars.
  • Put lids on and store liquer in the freezer.
  • Keep in freezer until ready to use.
  • This made 8 jars of liquer for me.
Tried this recipe?Let us know how it was!

Gluten-Free Peppermint White Chocolate Bark

Gluten Free White Chocolate Peppermint Bark
Gluten Free White Chocolate Peppermint Bark


Last week I was in Amaranth Foods here in Calgary and came across a display of Candy canes with a gluten free sign.
Aren’t all candy canes gluten free?
Actually- most are not.
Unfortunately everything you buy that is processed has to have its ingredient label read carefully.
I took home a couple of boxes to try and was very impressed. Not only are these candy canes gluten free, they are vegan and organic.
Tru Sweets Organic Candy Canes are worth checking out.

I went back to Amaranth a couple of days later and picked up 7 boxes. I always try to get extra seasonal ingredients that are gluten free.
So what do you do with 7 boxes of candy canes? Make Peppermint White Chocolate Bark of course!
 

Gluten Free White Chocolate Peppermint Bark
Gluten Free White Chocolate Peppermint Bark


Gluten Free White Chocolate Peppermint Bark

 

Gluten Free White Chocolate Peppermint Bark

Gluten Free White Chocolate Peppermint Bark

Gluten Free White Chocolate Peppermint Bark
Gluten Free White Chocolate Peppermint Bark

Gluten Free Peppermint White Chocolate Bark

Ingredients
  

  • 3 cups E. Guittard White Chocolate Wafers (I purchase mine at Williams Sonoma here in Calgary)
  • 7 Tru Sweets Candy Canes

Instructions
 

  • Line a 8×8 baking pan with parchment paper.
  • In a small glass bowl over a simmering saucepan, melt white chocolate.
  • Chop candy canes in a nut grinder.
  • Spread melted chocolate evenly paper lined baking pan.
  • Sprinkle ground candy canes evenly over melted white chocolate.
  • Lightly press candy canes into chocolate.
  • Allow peppermint chocolate to set for a couple of hours.
  • Once set cut bark into squares.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free White Chocolate Peppermint Bark

Gluten-Free Dark Chocolate Pretzel Bark

Gluten Free Chocolate Pretzel


 
Chocolate Bark is a tasty treat that is easy to make. You can have so much fun playing with flavor additions as well as toppings. Gluten free to me means using great tasting quality ingredients and enjoying a safe treat to enjoy. It still amazes me how much gluten is put in our foods these days which really means going back to basics: baking and cooking everything ourselves.
 
Have fun with this bark.
You could add dried cranberries, gluten free peppermint candy canes, variety of nuts and other gluten free goodies.
 

Gluten Free Chocolate Pretzel Square

Gluten Free Chocolate Pretzel Bark

Gluten Free Chocolate Pretzel Bark
Gluten Free Chocolate Pretzel Bark

Gluten Free Dark Chocolate Pretzel Bark

Ingredients
  

  • 3 cups bittersweet chocolate drops (Bernard Callebaut)
  • 1 cup Glutino gluten free pretzel twists
  • 1/2 tsp Maldon sea salt

Instructions
 

  • Line a 8×8 baking pan with parchment.
  • In a small glass bowl over a simmering saucepan, melt chocolate.
  • Pour chocolate into the baking pan.
  • Spread chocolate evenly.
  • Place pretzel twists over chocolate.
  • Allow mixture to set for a few hours.
  • Sprinkle sea salt over bark.
  • Cut into squares and enjoy!
Tried this recipe?Let us know how it was!
Gluten Free Chocolate Pretzel Bark

Gluten & Sugar-Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark


Scouring the internet like I do sometimes, I came across a coconut bark that has no added sugar in it. I know the health benefits of coconut butter but with the added interest of lowering my intake of sugar I thought I’d give this recipe a try.
This bark doesn’t have a sweetness to it, but the combination of coconut, pecans and almonds lends a heartiness to it. You could add dried cranberries to the bark for a pinch of sweetness.
Please check out the blog www.healthpursuit.com if you are interested in more recipes that are similar to this one.
 

Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark
Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark

Gluten & Sugar Free Coconut Pecan Bark

Ingredients
  

  • 1 1/2 cups coconut butter
  • 2 tbsp coconut oil + 2 tsp for toasting
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 cup whole pecans, toasted
  • sliced almonds, toasted
  • pinch of Maldon sea salt
  • 1 cup unsweetened large flake coconut

Instructions
 

  • Line a 9×13 cookie sheet with parchment paper.
  • Heat 2 tsp coconut oil in a cast iron pan on medium heat.
  • Then add almonds and pecans.
  • Reduce heat to med-low and toast for 2-3 minutes, stirring to prevent burning.
  • Remove from heat and add a dash of sea salt.
  • Melt coconut butter with coconut oil in a double boiler or in a large bowl over top of a saucepan filled with water.
  • Add extracts, roasted pecans and almonds.
  • Mix well.
  • Pour mixture onto cookie sheet and spread into a thin layer.
  • Press the coconut onto the top.
  • Place the cookie sheet in the fridge for 15 minutes or so. 
  • Remove and slice into squares.
Tried this recipe?Let us know how it was!
Gluten & Sugar Free Coconut Pecan Bark

Gluten-Free Black Bean & Chickpea Lime Salad

Gluten Free Chickpea and Bean Lime Salad


 
Looking for a salad that your vegetarian or vegan guest(s) will enjoy? What about a salad that satisfies your gluten free  family members? If you’re searching for a delicious side dish/appetizer that is super easy to make, and ‘keeps’ nicely in the refrigerator…
This is the recipe for you!

Gluten-Free Black Bean and Chickpea Lime Salad

Ingredients
  

  • 1/2 cup good olive oil
  • juice from 2 limes
  • juice from a meyer lemon
  • 1/2 cup chopped cilantro
  • 1 tsp gluten free taco seasoning
  • 1 1/2 tsp gluten free cumin 
  • 1 tsp herbs de provence
  • Maldon sea salt & fresh ground pepper
  • 2 cups chickpeas, drained
  • 1 can organic black beans, drained
  • 1 can organic kernel corn, drained
  • 1 jalapeno, finely chopped
  • 2 cups mini sweet peppers, chopped
  • (optional 1/4 cup chopped red onion)

Instructions
 

  • In a medium bowl, whisk olive oil, lime and lemon juice, chopped cilantro, and seasonings.
  • Add chickpeas, black beans, corn, jalapeno, and peppers.
  • Stir all the ingredients together.
  • Store in refrigerator until ready to use.
Tried this recipe?Let us know how it was!

 

Gluten Free Chickpea and Bean Lime Salad

Gluten Free Chickpea and Bean Lime Salad

Gluten Free Chickpea and Bean Lime Salad
Gluten Free Chickpea and Bean Lime Salad


Gluten-Free Cheese Ball

Gluten Free Cheese Ball


With all the entertaining that goes on during the holidays, this is an excellent appetizer that is super easy to make and can be saved in the fridge for later.
It makes a large cheese ball perfect for feeding a large family gathering or used as an appetizer for a party buffet.

Gluten Free Cheese Ball

Ingredients
  

  • 2 250g pkg cream cheese
  • 1 container Imperial Cheddar Cheese
  • 1 tbsp gf taco seasoning from Silk Road Merchant
  • 4-5 stalks green onions, chopped
  • 1-2 cups sliced almonds

Instructions
 

  • In a food processor, mix the cream cheese, cheddar cheese, and taco seasoning.
  • Process until smooth.
  • Remove from food processor and in a small bowl- add chopped green onions and 1/2 cup sliced almonds.
  • Mix well.
  • Line a small bowl with plastic wrap, allowing extra to spill over the sides.
  • Put cheese mixture into lined bowl and then top off with more plastic wrap.
  • Place bowl into fridge for at least an hour to set.
  • To serve, loosen plastic wrap and flip bowl over onto a plate or platter.
  • Remove bowl.
  • Cover cheese ball with sliced almonds.
  • Then, serve cheese ball with gluten free crackers.
  • I like to use Glutino’s Vegetable crackers as well as their table crackers.
Tried this recipe?Let us know how it was!


Gluten Free Cheese Ball

Gluten Free Cheese Ball

Gluten Free Cheese Ball

Gluten Free Cheese Ball

Gluten Free Cheese Ball

Gluten Free Cheese Ball

Gluten Free Cheese Ball

Whipped Gluten Free Shortbread Cookies

Gluten Free Whipped Short Bread Cookies


 
Only 11 more day’s till Christmas, so I’m going to try and get everyone another 12 new recipes. Because of the sudden crunch-time for the next few blogs, I’ve decided to write very little for each blog entry. For those that know me- this is bit of a challange as I can be really long winded. Plus I have to to get majority of my blogs in before the 19th of December for Jamie, who does the editing for my blog, as she is heading off to Hawaii for Christmas with her family. I have to thank her for all that she has done for me so far, I know she panics when I text her and say 22 photos are heading her way. Editing takes a lot of time, and 22 photos just adds to the mix of things.
My son Cam used to edit my blogs, but his business is keeping him very busy. If anyone out there needs a dating coach or is interested in expanding their social network, check out his site.
So lets get started. I want to get you as many gluten free recipes as I can, so other than a “hello” and a quick intro- I will go straight to the recipe!
Who doesn’t love shortbread? It’s part of those childhood memories that we all have and I’m happy to share a gluten free melt-in-your-mouth cookie.

Gluten-Free Whipped Shortbread Cookies

Ingredients
  

  • 1 cup softened butter
  • 2 tbsp dark brown sugar
  • 1 tsp good vanilla
  • 1 egg white
  • 1 cup sweet rice flour
  • 1/4 tsp salt
  • 1/2 cup icing sugar
  • 2/3 cup cornstarch
  • 1/3 cup tapioca starch
  • 1/2 tsp xanthan gum
  • (Optional: I added Williams Sonoma Meyer Lemon Peel, Tahitian Vanilla Bean Powder and Rose/Vanilla sugar to some of my cookies.)

Instructions
 

  • Preheat oven to 300 degrees.
  • In a stand mixer, mix butter, brown sugar, vanilla and egg white.
  • Mix until nice and creamy.
  • In a medium bowl, combine the rice flour, salt, icing sugar, cornstarch, tapioca starch and xanthan gum.
  • Make sure it is fully mixed.
  • Then, add dry ingredients to the creamed mixture, a little at a time, until it looks like a thick whipped cream.
  • Next, line a cookie sheet with parchment paper.
  • Using a small ice cream scoop, scoop out dough balls and place on the cookie sheet.
  • Sprinkle some cookies with Meyer lemon peel.
  • Mix in a little vanilla powder into some of the dough and bake in the oven.
  • Sprinkle some cookies with Rose/Vanilla Sugar.
  • Bake the cookies for 10-12 minutes until lightly golden.
  • I keep my shortbread in the refrigerator and find that a cold shortbread cookie tastes the best! 
  • The cold really brings out the buttery smooth flavour and tends to taste less dry like most shortbread recipes.
Tried this recipe?Let us know how it was!


Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies

Gluten Free Whipped Short Bread Cookies
Enjoy! ????

Gluten-Free Rocky Road Squares

Gluten Free Rocky Road Square

Today I realized that there is only 6 days left until the month of December! …..wait….what!? 
November has flown by and I have no idea where the days went. Well, I do actually, we started a major renovation on our home and we are currently in the middle of phase 1. If you need to make time fly- renovate your home, it will surely keep you nice and busy!
Anyways, while the dry wall was going up in the dining room the other day, I was making squares in the kitchen with Jamie.
Although we were doing more talking and laughing rather than baking, I did get a batch of these squares finished and thought this would be another really easy, but super yummy, recipe for you to try. It’s also a great holiday treat idea for guests, family, and all the parties that tend to pop up around this time of year.
If you love coconut as much as I do, you will really enjoy this recipe.
 

Gluten Free Rocky Road Squares
Gluten Free Rocky Road Square
Gluten Free Rocky Road Square


Mmmmm!

If you have any feedback regarding the photo’s that would be greatly appreciated! Did you like the one picture with the steps underneath? Was it easier more condensed, or is it easier to have separate photographs? We would love to hear from you- please feel free to comment below.
Again, with December approaching here fast, I will definitely try to get more entertaining and holiday recipes to you.

Gluten Free Rocky Road Squares

Ingredients
  

  • 1 1/2 cups gluten free graham crumbs
  • 1/2 cup melted butter
  • 1 1/2 cups unsweetened coconut
  • 1 pkg Enjoy Life mini chocolate chips
  • 1/2 – 1 cup walnuts, pecans or sliced almonds
  • 1 1/2 cups mini marshmallows
  • 1 can sweetened condensed milk

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 9×13 pan with parchment paper.
  • For this Recipe we decided to try something a bit different! There are quite a few steps and I wanted to show all of the steps with one large picture instead of showing each step with seperate pictures. Each step has a photograph and is labelled so you can follow.
  • Mix gluten free graham crumbs and melted butter. Stir to combine. Add graham crumbs onto lined pan. Press down crumbs. (See photo 1)
  • Later add a layer of coconut in top. (See photo 2)
  • Add a layer of nuts. (See photo 3)
  • Add a layer of chocolate chips. (See photo 4)
  • Add layer of marshmallows. (See photo 5)
  • Pour condensed milk evenly, over whole pan. (See photo 6)
  • Next: Bake in 350 degree oven for 25-30 minutes.
  • Then, let cool before cutting and serving!
Tried this recipe?Let us know how it was!