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. 

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

My daughter Audrey has been into the color pink lately. Today she specifically requested, "I want my pink plate with my pink fork and my pink cup!" I thought I would surprise her today with this special treat! (Little does she know it contains the beet from the night before that she threw a hissy fit eating...) ;) Sneaky! 

A couple of weeks ago I posted a naturally Green Waffle made with Spinach. It has bee been a hit in our home! Why not use the same idea? So walla! Princess Pink. Enjoy!

(Gluten Free, Dairy Free, Sugar Free, Food Coloring Free, Contains Eggs)
Created by jalene 

Makes 4-5 Belgian Style Waffles
Ingredients: 

• 2 Tbsp cooked or raw beet
• 3/4 cup + 2 Tbsp milk alternative (we used almond milk)
• 2 eggs
• 3 Tbsp extra virgin olive oil or coconut oil 
• 3 Tbsp unsweetened applesauce
• 1 & 1/2 tsp gluten free vanilla extract
• 1 & 1/2 cup brown rice flour
• 1/4 tsp sea salt
  
• 2 tsp baking powder

Directions: 

1. Preheat your waffle iron. 
2. In a blender (I use a Blendtec), combine your milk and beet. It should equal to 1 cup. 
3. Add the eggs, oil, applesauce, and vanilla. Blend for 15-30 seconds then add the brown rice flour, salt, and baking soda. Blend for another 15 seconds. Scrape sides if necessary. Batter will bubble as sits. 
4. Spray your iron if necessary and pour in your batter. Cook until golden brown. 

Tastes amazing with any topping! Today we used a Kodak Syrup raspberry puree. YUM! 
Note: Too much beet and the taste is bitter, too little and the pink isn't as potent. 

"What? Is she serious?" you might be thinking... YES! And guess what. They're delicious ;)

The other night my husband came home with the idea and asked, "Is it possible?" Well, sure! Anything can happen in my kitchen! Spinach is one of those super healthy foods. It's an excellent source of iron and calcium (actually more than cow's milk), it's anti-inflammatory (meaning it wont cause inflammation), it's high in vitamin c and a, it's low in fat, sodium, and carbs, and it has a subtle taste so it wont strongly affect the outcome of your food. 

We truly should be eating more and more of it in our diets! BUT...try telling that to your 2 year old or your other small children! Maybe even your husband has a hard time with it! Audrey, to this day, has a tough time with smoothies, no matter how fruity we make them! But guess what she'll ask for now every morning? "GREEN WAFFLES!" 

Score: Mom-1 Audrey-(well she wins too). 

So before you throw this idea and recipe out, try it once! You'll be pleasantly surprised! It also makes an SUPER COOL St. Patrick's Day idea, Christmas-time Breakfast, or cool Incredible Hulk Waffles. Name it what you will to get your kids to eat it! Ha ha. Enjoy. 

(Gluten Free, Dairy Free, Sugar Free, Contains Eggs)
Created by jalene from an idea of her husband's (Dr. Nielsen)

Ingredients: 

• 1/2 cup pureed raw spinach (see directions below)
• 1/2 cup milk alternative (we used almond milk)
• 2 eggs
• 3 Tbsp extra virgin olive oil or coconut oil 
• 3 Tbsp unsweetened applesauce
• 1 & 1/2 tsp gluten free vanilla extract
• 1 & 1/2 cup brown rice flour
• 1/4 tsp sea salt
  
• 2 tsp baking powder

Directions: 

1. Preheat your waffle iron. 
2. If you're unfamiliar with how to puree spinach, simple wash it and stick in the blender. It takes about 6-8 cups to make 1/2 cup puree. Add only a TINY bit of water and push the spinach down in between blending to help. With my Blendtec, as I turn the speed higher it grabs the spinach and works without much water at all. 
3. Add the 1/2 cup milk alternative, eggs, oil, applesauce, and vanilla. Blend for 15-30 seconds then add the brown rice flour, salt, and baking soda. Blend for another 15 seconds. Scrape sides if necessary. 
4. Spray your iron if necessary and pour in your batter. Cook until golden brown. 

Tastes amazing with any topping! Today we used a raspberry puree. YUM! 

We buy our Spinach organic and in bulk from our local Costco. It's SO much cheaper that way. Sometimes we can't get through the entire package before it goes bad so I learned a tip from Jerry Seinfield's wife: puree it and freeze it! I simply blanch the spinach first for 30 seconds in boiling water, drain it, and then puree it. I freeze individual bags of 1/2 cup so that I can easily pull one out and throw it in a recipe. Walla! No waste and it quick for the next time I need it. 

My nieces came over the other day and each time they come we try to do a fun surprise for them. This time we told them we were having breakfast for dinner! They thought that was the best idea ever! Only, they request it now whenever they come... ha ha. 

So to make sure they were packed full of some good nutrients I came up with this recipe. (Secretly, I only had a half a cup of brown rice flour left also so I HAD to improvise from my normal brown rice waffles!) The result was a hit. It's one dinner I didn't have to force them to finish their plates! 
  

3 Grain Waffles
(Gluten-Free, Dairy-Free)

Created by jalene

Ingredients:

• 1 cup milk or milk alternative
• 3/4 cup sorghum flour
• 1/2 cup brown rice flour
• 1/4 cup millet flour
• 1 tsp gluten-free vanilla
• 2 eggs
• 3 Tbsp extra virgin olive oil
• 3 Tbsp unsweetened organic applesauce
• 2 tsp baking powder
• 1/8 tsp salt

Directions: 

1. Preheat a waffle griddle. I used a Belgian one. 
2. Add all the ingredients into a blender and mix until barely combined. 
3. Pour enough batter to cover the bottom griddle. Cook until toasty brown. 

I served mine with my dairy-free coconut whip cream and strawberries. YUM! 
If by some crazy chance you have any leftover waffles, allow to cool and then immediately store in an airtight container at room temperature or in the freezer so they don't dry out. 

Without fail, this is my husband's most requested breakfast. My daughter loves them so much that she can eat an entire waffle by herself! AND She's only 18 months! ha ha. I think you'll enjoy them too. 

Not only is this one gluten-free and dairy-free like my other recipes, but it's also sugar-free too! They're simply sweetened by the applesauce (and of course whatever you choose to put on top.) 

The brown rice in these waffles gives them a hearty fill and I love the fact that I only have to use one gluten free flour to create them.  

Enjoy!

(Gluten Free, Dairy Free, Sugar Free) 
Created by jalene

Yields 3-4 waffles
Ingredients: 

• 2 eggs (beaten)
• 1 cup soy milk (or almond milk) *see note
• 3 Tbsp olive oil
• 3 Tbsp unsweetened organic applesauce
• 1/4 tsp sea salt
• 1 & 1/2 cup brown rice flour 
• 2 tsp baking powder
• 1 tsp gluten free vanilla extract

Directions: 

1. Heat waffle iron. 
2. In bowl, mix all wet ingredients. 
3. Add the remaining dry and stir until combined. Let sit for 1 minute. Batter will raise. 
4. Grease your waffle pan (if needed, all waffle irons are not created equally unfortunately.) Pour enough batter to fill almost 3/4 of the waffle grill. Cook until golden brown. 

We usually top our waffles with unsweetened organic applesauce.  

*Note:

• This recipe can also work as pancakes! (See comment below.)
• If I am using brown or white rice flour in a recipe, I have found that using a rice milk does not work. So I would suggest soy or almond milk in this recipe. Remember to check your labels on your milk to make sure it's gluten-free, sugar-free. I make my own milk and leave out the sugar. 
• Also, a note on apples: Apples are among the list of the "dirty dozen" which means they are one of the dirtiest fruits/vegetables covered with pesticides and chemicals. In fact, apples have more than over 40 different pesticides and washing alone DOES NOT remove them. So bottom line, always buy your apple products organically.