Monday, March 25, 2013

Cherry Pumpkin Seed Corn Bread; gluten-free

Okay, it's not exactly the time for Christmas trees and snowmen, but my boys love anything baked into those shapes any time of year. Especially if it's corn bread. And one of the best things about corn bread (as if you needed another!), is that it's so easy to add yummy and nutritious tidbits to your recipe. 

An easy one, this recipe took about 45 minutes total, mostly baking time. And I wanted to show everyone my new bigger than life mixing bowl. When i first got it, I thought, 'what am I going to with suck a huge bowl'. But it's now my favorite. Nothing ever spills out and I feel very fancy every time I use it. Which in turn makes everything I bake taste better! 

  • 1 & 1/2 cup brown rice flour
  • 1 & 1/2 finely ground cornmeal
  • 1/2 cup tapioca flour (or starch)
  • 1 tbs & 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup coconut sugar (or any of your choosing)
  • 4 eggs
  • 1/2 cup melted butter (or if vegan: coconut milk; fat and liquid blended together)
  • 1 tbs mixed ground chia and flax seeds (optional)
  • 6 drops liquid stevia (use 1/2 cup sugar if not using stevia)
  • 1 cup milk (or any non-dairy alternative)
  • 1/2 cup dried cherries (halved)
  • 1/2 cup raw pumpkin seeds (chopped)

Preheat oven to 400 degrees F. Coat muffin pan with butter or oil. Set aside.
In a big bowl combine rice flour, cornmeal, tapioca starch, baking powder, salt, and sugar.
In a medium-sized bowl, whisk together eggs, milk, butter (cooled), seeds, and stevia. 
Add the wet ingredients to the flour mixture and mix with an electric mixer until combined.
Now add in your goodies (meaning cherries and pumpkin seeds or whatever suits your sweet tooth).
Fill muffin tins almost full. Bake for 15-20 minutes or until you insert a toothpick and it comes out clean.
If using muffin mold pan for fun shapes, cut baking time to 15 minutes. 
Enjoy with butter, honey, or jam. 

Monday, March 4, 2013

Gluten-Free Waffles with Berry Sauce

Oh my! After many attempts, the recipe is perfected and totally gluten-free. Crispy on the outside, soft on the inside and oh so good. Make this with or without the berry sauce, but just make it because you won't be disappointed. Use pre-made gluten-free flour mix to make it a bit easier if needed. We love Bob's red mill gluten-free flour. 


  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot (you can also sub potato starch or cornstarch)
  • 3/4 cup tapioca flour
    • 2 cups milk (or milk sub)
    • 2 Tbsp apple cider vinegar 
    • 1 tbs ground flax and chia seed combo (sub 1/4 tsp xanthan gum)
    • 1/2 tsp salt
    • 1-1/2 tsp baking powder
    • 2 eggs (separated)
    • 1 Tbsp butter, softened or melted (sub coconut oil or veggie oil for vegan)
    • 3 tbsp. coconut sugar (sub 1 drop liquid stevia)
    • 1/2 tsp cinnamon

Berry Syrup:
  • 2 cups berries
  • 1 tbsp lemon juice
  • 3 tbsp coconut sugar

For waffles:
Preheat waffle iron. Now get a bunch of bowls out and begin.
Soft all the flours, baking powder, and salt. Set aside.
In a medium sized bowl, mix milk, vinegar, and add in flax and chia seeds.
 Let sit for 5-10 minutes to curdle and activate the jelliness of the seeds.
In a very small bowl, separate your eggs and reserve the yolks. Beat your whites until they form stiff peaks. (Don't over beat, or they'll fall)
And in the biggest bowl, mix butter, sugar, and cinnamon.
Now add in the egg yolks, mix.
Add in the flour, mix.
Add in the fluffed yolks and fold in carefully to not deflate too much.

Batter will be pretty watery, so test first on waffle press. Add flours if needed.
Cook on waffle iron until a medium golden color. It will take longer than you expect.

For berry sauce:
Blend all sauce ingredients.
Heat or leave cold.
Serve on top of waffles or dip waffles in sauce on the side. I preferred on the side.