Welcome to the first installment of a new series on Ginger Lemon Girl! This series is in response to you, my dear readers, who sent me a whirlwind of comments asking for kid-friendly, healthy, quick, delicious, and veggie-filled gluten free meals!!
I hear ya' folks! And even though I don't have kids myself, I do have one picky husband whose favorite meals are pizza, cheeseburgers, and macaroni and cheese! So hopefully his taste-buds will please your kids!
While I cannot guarantee a post for you every Friday, I'll try to make this as regular a feature as possible!!
I will need your help!! If you have a great idea for a recipe to be featured on "Kid-Friendly Food Friday," please email me at gingerlemon_girl at yahoo dot com! I would love to hear your ideas and comments! You will be given full credit for any recipe that you submit! For more information on submitting recipes and ideas, please visit the Kid-Friendly Food Fridays Headquarters .
Today we are featuring two recipes for waffles!! The first recipe is from a dear reader and friend, Kelly!
Kelly and I have shared many recipes and emails through the past several months! It all started when Kelly asked me for a healthy recipe for banana bread! We finally came up with one together (check out these Banana Nut Muffins inspired by Kelly), and since then we have become good friends and shared our gluten free trials and triumphs in the kitchen!
Earlier this week Kelly mentioned to me that she often used a simple waffle recipe for her gluten free sandwich bread. This was really intriguing to me! I had already planned to share another recipe for waffles (which you will see below), but I had never thought to use waffles as a base for sandwiches! What a fantastic idea!
I cannot tell you how excited I am to have this amazing recipe! Often, I've just not eaten bread because I didn't have time to make a yeasted sandwich loaf, so bread would simply be left off the menu. Now, I don't have to wait for yeast bread if I don't have time. These waffles only take about two minutes to whip together and only a minute or two in the waffle iron, and voila, you have instant bread for sandwiches (or waffles of course!)
This recipe has already been taped to my fridge and I have a feeling it will be memorized before long! I think these waffles would also be a great base for mini individual "pizzas!"
** Kelly recommends using 1/4 cup millet flour and 1/4 cup sorghum flour, or 1/4 cup brown rice flour and 1/4 cup quinoa flakes, a mix of whatever whole grain gluten free flours you have on hand!
Turn waffle iron on to warm. (Kelly prefers using a classic waffle iron as opposed to a "belgian" waffle iron !) In a medium sized bowl or 4 cup measuring cup whisk together 3/4 cup water, eggs, and oil. In another bowl mix together baking mix, whole grain flours, baking powder, and apple pie spice. Whisk dry ingredients into wet ingredients until fully combined. Mixture may be thicker and a bit lumpier than regular waffle batter, this is okay! Pour batter onto waffle iron and cook as directed for your individual waffle iron. (In my belgium iron it took about 1-2 minutes per batch.) Makes 3-4 (8 inch) round hearty whole grain sandwich bread waffles or about 8 (4 inch) square waffles. Use immediately as sandwich bread! Freeze leftovers. Waffles can be reheated by popping them in the toaster!
Many thanks to Kelly for sharing this great recipe!!
The 2nd waffle recipe I'm sharing with you today is for large Belgian waffles! We made these waffles with chocolate chips for breakfast last Saturday, and as good as they were for breakfast, they would have made an even better dessert! These waffles are very light, fluffy, and delicious! In this recipe the egg whites are beaten until stiff and folded into the batter, which creates a beautifully light and airy waffle!
I loved the chocolate chips, but you could add anything to these waffles: pecans, walnuts, chopped apples and cinnamon, blueberries, etc... They would be delicious with fresh fruit and whipped cream on top!!
Have fun with these wonderful gluten free waffles!
Delicious Gluten Free Belgian Waffles
1/2 cup tapioca flour
1/2 cup sorghum flour
1/2 cup millet flour
1/4 cup brown rice flour
1/4 teaspoon xanthan gum
**2 teaspoons chia seed meal or flax seed meal (optional)
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
3 egg yolks
3 tablespoons heart healthy oil
1 1/2 cups milk -or- casein free substitute
3 egg whites, beaten until stiff peaks form
** If you choose not to use the chia seed meal or flax seed meal increase xanthan gum to 1/2 teaspoon.
Preheat waffle iron. In a large bowl, whisk together all dry ingredients. Set aside. In a medium sized bowl or large 4 cup measuring cup , whisk together egg yolks, oil, and milk. Add egg mixture to dry ingredients and whisk thoroughly. With a rubber spatula or wooden spoon, gently fold in beaten egg whites to batter. You should still be able to see white streaks of beaten egg white running through batter, this is what you want! Try not to over-stir the egg whites into the batter. Pour batter into hot waffle iron and cook per instructions on for your iron. Makes 4-5 (8 inch) Belgian waffles! Serve with maple syrup or whipped cream!
Kristina, if you will please email me @ gingerlemon_girl at yahoo dot com so I can arrange shipment for the Restaurant Guide and Dining Cards to you!
A special thanks goes out to everyone who participated, gave me their ideas, and signed up for an email subscription. The winner was chosen randomly out of all who commented and signed up for an email subscription!