Serves 2-4 
Ingredients:

• 2 medium baked potatoes (chilled)
• 4 oz gluten free sausage
• 2 eggs
• salt & pepper to taste (optional)
• corn tortillas (heated)

This next recipe is got to be the most delicious way to eat your oatmeal.

I have a hard time eating just Oatmeal in the morning. I know it's nutritious and I usually do turn to it if I need something quick and easy to prepare. But what if I told you you could have the wonderful ingredients of oatmeal plus more nutrients in a waffle form? It's true. Introducing Oat Flour Waffles. They're delicious and easy. I simply throw all of the ingredients in my blender and then cook them up! They have a light flavor and a bendable quality so they work great as a sandwich bread as well. 

Do oats burn through you quickly? Don't worry. These Oat Waffles pack extra protein with the eggs and extra fiber with the coconut flour. Actually...did you know that coconut flour is actually low in digestible carbohydrates? That means that it will burn slowly in your body giving you a longer lasting breakfast.
 
I think you're going to love them! We sure do. ;)

I'm super excited to introduce to you a new gluten free waffle recipe to you! Don't get me wrong, we certainly love our old favorite waffles for sure but this recipe offers some unique qualities. These waffles are super light and fluffy and hold together very well! They are even bendable for a great sandwich bread.

Sorghum is one of the cheaper gluten free flours but it is also packed with great nutrients. It's slow to digest meaning it's low on the glycemic scale making it great for diabetics. It's high in protein and antioxidants but has a pleasantly mild taste that reminds me a little of wheat flour. 

I think you'll love them! ;) Enjoy. 

PS- If you live near a Cash & Carry they sometimes offer LARGE 25 lb bags of Sorghum Flour for around $20 bucks! It's a super good deal and a great way to save money being gluten free! 

(Gluten Free, Can be Dairy Free, Rice Free)
Adapted by jalene from a recipe by Amy Perry

Ingredients: 

• 1 & 3/4 cup milk (we used almond milk to make it dairy free)
• 1/4 cup olive oil
• 2 large eggs
• 2 Tbsp sugar (we used evaporated cane juice sugar)*
• 2/3 cup sorghum flour
• 1/3 cup cornstarch
• 1 Tbsp + 1 tsp baking powder
• 1 tsp sea salt
• 1 & 3/4 tsp xanthan gum

Directions: 

1. Preheat your waffle iron. Grease if necessary. 
2. Place all of the ingredients in a high speed blender in the order listed above (I used a blendtec). Blend on the lowest speed for 10 seconds. Scape the sides if needed. 
3. Pour into your preheated waffle iron and cook until golden brown. 

These can be cooled and then frozen in ziploc bags for later use. Simply pop them into the toaster to reheat. 
*NOTE: To use this as sandwich bread, simply decrease the sugar to 1 Tbsp instead. 

Have you ever eaten pancakes for breakfast and then in less than an hour or two it feels like you're starving again? Chances are your pancakes weren't rockin' the lasting protein power of these next Nielsen family breakfast favorite! 

Seriously, don't be fooled. These pancakes look & taste sweet and innocent but, on the inside, each pancakes holds s powerful 1.5 grams of protein and each of the essential 9 aminio acids! Weew! 

How'd we do it? Let me explain... Well, it's all a long story. Let me sum up... 

So you might have noticed I've been MIA for a while. I mean a LONG while. It was initially because we moved. Now if that isn't enough of a life change try MOVING AGAIN on top of that! Pure craziness. We're finally settled now and thankfully I don't have to live out of a suitcase or boxes anymore. ;) Now what does this all have to do with Quinoa Teff Pancakes you might ask? Well, along that journey, my mom and I were able to team up again in the kitchen. She has been loving the nutritional power of Teff and wanted to incorporate it into a pancake made from cooked quinoa. 

So seriously, each pancake has 1.5 grams of protein? Yep, and an entire batch packs 46 grams! How in the world?! Let me explain what's inside:

• QUINOA: I've talked about Quinoa before and it's SUPER food qualities. There's 12 grams of protein in 1/2 cup dry Quinoa! It's literally called a super food because it contains all the 9 essential amino acids. You can read more about Quinoa and learn how to cook it quick and easily on my website HERE. 
  

• TEFF FLOUR: It's one of those un-tapped Gluten Free flours that you don't see too much of in recipes. (It's becoming a more common gluten free flour you can find in your local healthfood store but if you can't locate it, we have a link to purchase it HERE.) Teff Flour is seriously a nutritional powerhouse. It's the smallest grain in the world and provides an excellent source of dietary fiber, protein, iron, amino acids, vitamin c, and especially calcium.  In fact, the calcium content in Teff surpasses that of all other grains! Teff is also high in resistant starches which means that it can benefit blood-sugar management because the body burns it off slower. Resistant starch from Teff also helps with weight control and colon health. In only a 1/2 cup of Teff Flour there are 10 grams of protein! 

• EGGS: Just one large egg holds 7 grams of protein! This recipe uses 3 for a total of 21 grams from eggs alone!  

Now that you know the facts, don't let the healthy scare you aware. These babies are sure to be a crowd pleaser! 
Enjoy. 

(Gluten Free, Dairy Free, Refined Sugar Free)
Created by jalene & her mom alene

Gluten Free on the go can be tricky! Especially when we're talking about school lunches. Let's face it, if you're new to gluten free (or even if you're a pro) it's really hard to find a good kid-pleasing sandwich substitute! 

Let me introduce you to a yummy solution! 

I simply used my Husband's Favorite Waffles Recipe made on a regular waffle maker (not a Belgium-style) and then slathered on my favorite organic peanut butter & jelly. Walla! The waffle is such a great unsweetened base you could also do sausage and an egg instead of pb&j or even deli meat and cheese. The waffle is also freezable so you can cook up plenty at one time for a whole week's worth of lunches! Enjoy ;)

(Gluten Free, Dairy Free)
Created by jalene

Ingredients:

• Waffle bread squares (I used my GF, DF, Sugar-Free Waffle recipe)
• Peanut Butter (we strongly recommend organic to help prevent an allergy)
• Jelly (we used an organic strawberry with no corn syrup)

Directions: 

1. Slather some peanut butter onto 1 square and jelly onto another square and slap together for one delicious sandwich. 

Let me start off by saying that I love Bob's Redmill. I appreciate their Gluten Free Flours and products. I use them all the time in my recipes! But their pancakes have not been their strong point with me! I tried their pre-mixed pancake bag and was in shock! I must have followed the directions incorrectly or something because they were dry and yucky. So I tried them again. Same thing. Yuk! I wouldn't even feel comfortable posting a recipe like that and here they are selling this stuff. Sheesh.  I love you Bob. Just not your pancake mix. 

So I thought, maybe that was just a fluke, maybe they have a better pancake recipe than the pre-mixed stuff they sell but when I tried a recipe off one of their flour bags, same result. That's it. I knew I had to do something. I refuse to eat a dry pancake BOB! So, this next recipe is my improved version: moist, fluffy, healthier, and tastier.

PS- Bob's Redmill Pancake Mix...I'm coming for you next! ;)

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a Bob's Redmill Recipe

Ingredients: 

• 1 cup white rice flour
• 6 Tbsp coconut flour
• 2 Tbsp almond meal/flour
• 1 Tbsp baking powder
• 1 Tbsp sugar (I use evaporated cane juice sugar)
• 1/4 tsp xanthan gum
• (optional) 3/4 tsp ground nutmeg 
• 1/4 cup olive oil
• 2 eggs, beaten
• 2 tsp gluten free vanilla extract
• 1 & 1/2 cup buttermilk or to make it dairy free use 1 Tbsp apple cider vinegar + enough almond milk to make 1 & 1/2 cups total
• 1/2 cup water

Occasionally I like to check out cookbooks from my local library and try out their gluten free recipes. I guess I like seeing what I'm up against because I'm technically an amateur. 

One recipe in particular caught my eye this past month...Pumpkin Waffles! Oh ya...seriously, I love pumpkin anything so I decided to give this cookbook's version a whirl. I couldn't even believe the end result. YUCK! Chewy & soggy and trying too hard to be like a gluten version. What in the world!! If someone can sell a junk recipe like that, I surely can do better...for free!

So after only a couple of attempts I have a delicious recipe for you that I'm proud of. It's crispy & divine and tastes heavenly with some butter (or Earth Balance) and maple syrup. Yum! Hope you love it as much as our family does!

PS- be sure to check out my new category: Gluten Free Pumpkin Recipes!

(Gluten Free, Can be Dairy Free)
Created by jalene but inspired by my Husband's Favorite Waffles Recipe

Yields 3-4 Belgium Style Waffles
Ingredients: 

• 1 & 1/2 cups sweet white rice flour (I grind my own from Calrose rice)
• 1 Tbsp sugar (I used evaporated cane juice sugar)
• 2 tsp baking powder
• 3/4 tsp pumpkin pie spice
• 1/8 tsp sea salt
• 1/8 tsp xanthan gum
• 1/2 cup canned pumpkin puree
• 1/2 cup water
• 1/2 cup milk (cow's, almond, rice, soy)
• 2 large eggs
• 6 Tbsp olive oil
• 2 tsp gluten free vanilla
• (optional) 1/3 cup walnuts or pecans, chopped

Breakfast is now served! Looking for an on-the-go breakfast bar that you can feel good & healthy about? Try these yummy fruit, nut, and nutrient packed granola bars! They're so good my family has eaten the last 5 batches I've made... which can be frustrating if you're trying to shoot a picture for your website... but also complimentary to the taste! They're very versatile so be sure to check out my notes at the bottom. 

Enjoy!

(Gluten Free, Can be Dairy Free)
Created by jalene

Makes 8 bars
Ingredients:

• 1 & 2/3 cups gluten free quick oats
• 1/3 cup quinoa flakes (sub quick oats if you can't find)
• 1/3 cup oat flour
• 1/2 cup raw cashews, chopped
• 1/2 cup almonds, chopped
• 1/2 cup pitted dates, diced
• 2 Tbsp flax seeds
• 2 Tbsp sesame seeds
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup sugar (we use evaporated cane juice sugar)
• 6 Tbsp melted butter (for dairy free use Earth Balance or coconut oil)
• 1/4 cup honey
• 2 Tbsp !00% pure maple syrup
• 1 Tbsp water
• 1 tsp gluten free vanilla
• 1/3 cup peanut butter (we use organic)

This recipe has tons of room for alterations: 

• Want to turn this into a Sweet Cookie Bar dessert? Increase the sugar to 1/2 cup.
  
• Not fond of almonds or cashews? Sub in 1 cup nut of your choice.
• Can't find dates? Sub in 1/2 cup dried fruit of your choice.
• Allergic to peanuts? Sub in your favorite nut butter. 

Is it too early to start posting pumpkin recipes?!? I heart pumpkin. Seriously. I've been known to cook pumpkin delights all year... but when fall comes around... I kick it into high gear. ;)

Speaking of high gear, my almost 3 year old is constantly in high gear. So much that she's decided that she no longer needs naps. The girl gets up "when the sun comes up" (as she calls it) but wont go to bed until super late (making up every suggestion in the book to stay awake). 

Any suggestions?!? 

I look forward to my sacred time of when both my daughters are napping but I fear that special window is disappearing forever! Any advice moms? 

K, back on track. While you're thinking of great advice to share with me, sink your taste buds into this next pumpkin recipe... It's a YUMMY granola with an addicting taste & hint of pumpkin festivity. Enjoy! 

(Gluten Free, Dairy Free)
Adpated by jalene

Ingredients: 

• 4 cups gluten free rolled oats
• 1/2 cup pecans, chopped
• 3/4 cup unsweetened raw coconut flakes
• 1/4 cup brown sugar
• 2  tsp pumpkin pie spice
• 1/2 cup coconut oil 
• 6 Tbsp honey
• 1 Tbsp gluten free vanilla extract

Directions: 

1. Preheat your oven to 300 degrees F. 
2. In a large bowl combine your rolled oats, pecans, coconut, brown sugar, and pumpkin pie spice.
3. In another bowl combine the coconut oil, honey, and vanilla. Pour this on top of the oat mixture. Combine well and pour onto a cookie sheet. 
4. Bake 45 minutes total, stirring every 15 minutes. Allow the granola to cool completely before storing in an airtight container. 

Good morning folks! Well, it's not morning time so much anymore but any morning you make these is bound to be good. Talk about a recipe that has taken months to perfect! My family have been great sports as I have made these over and over again! Sometimes they were too chewy, other times they were too salty. But persistence prevailed and the result is great! Top these with a little butter and honey fresh out of the oven and mmmmmm! Awesomeness. 

Enjoy! 

(Gluten Free, Can be Dairy Free)
Created by jalene

Makes 7 muffins (1/4 cup each)
Ingredients: 

• 1/2 Tbsp apple cider vinegar 
• 1/2 cup milk (or to make it dairy free use a milk alternative)
• 3/4 cup white rice flour (I grind my own from Calrose Rice)
• 1/4 cup potato starch
• 1 & 1/2 Tbsp organic cornstarch
• 1/2 tsp baking soda
• 1 & 1/2 tsp baking powder
• 1/4 tsp xanthan gum
• 1/8  tsp sea salt 
• 2 Tbsp sugar *see note (I used evaporated cane juice sugar)
• 3 TB organic unsweetened applesauce
  
• 3 TB butter (or to make dairy free use organic non-hydrogenated shortening)
• 1 & 1/2 almond extract or gluten free vanilla extract
• 1/3 cup blueberries (I used frozen but fresh would work as well) 

Directions: 

1. Preheat oven to 425 F. 
2. Combine the milk and cider vinegar in a bowl and set aside. (This should sit for at least 5 minutes). 
3. In a mixing bowl combine the white rice flour, potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and sugar. 
4. Add the applesauce and butter (or shortening) and mix until crumbly. 
5. Add the almond or vanilla extract to the milk mixture. Slowly pour that into your mixing bowl and mix until just combined. Carefully fold in the blueberries. 
6. Scoop batter into 1/4 cup mounds and place onto a greased or parchment lined cookie sheet. Bake for around 12-15 minutes or until light golden brown.