Gluten Free Vegan Waffles

These were a hit on Christmas morning.  If you are new to gluten free, make sure you clean your waffle maker really well if it was used for not gluten free waffles in the past.  I received my waffle iron as a gift after I went gluten free, so it was a non issue for me.  I don’t like it spilling over the edges, so I usually have slightly incomplete looking waffles as shown in the picture.  You can avoid that fate by filling yours up more.  We were ready to eat so I just snapped a quick picture.



2 1/4 c. flour (This is my normal recipe but flours can be substituted: 1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. tapioca starch, 1/4 c. potato starch, 1/8 c. millet flour, 1/8 c. teff)

1/2 tsp xanthan gum

4 tsp baking powder

3/4 tsp salt

1 1/2 T. sugar

2 flaxseed eggs (2 T. ground golden flaxseed combined with 6 T. water- let sit for 5-10 minutes)

2 1/4 c. coconut milk (from a carton)

1/2 c. oil- I used canola


Make the flax eggs and set aside.  Combine dry ingredients.  Mix wet ingredients (including flax eggs) and stir into dry ingredients.  Use a mixer to make sure all lumps are gone.  Cook using a waffle iron- follow directions for your waffle iron.  For mine, I let it preheat and then I cook the batter for 5-6 minutes until it starts to brown.  They should taste light and kind of crispy.


I served it with Smart Balance butter and real maple syrup.


Adapted from “Oh Boy” Waffle recipe.  I have no idea where we originally found that recipe because I’ve worked off of a notecard for so long.



Peppermint Hot Chocolate

My husband and I hosted Christmas at our house for the first time this year.  I felt so grown up :-).  I also felt quite in the mood for Christmas-y things and was looking for a way to use some of the peppermint pieces leftover from peppermint ice cream.  My sister and I made this hot chocolate and thought I’d share!


1 mugful of coconut milk (from a carton- I prefer the original flavor)

3 T. Ghiradelli Double Chocolate hot chocolate mix (may contain traces of allergens if that concerns you)

1-2 T. peppermint stick, crushed (sold pre-crushed in a bag in the baking aisle)

1-2 T. SoDelicious whipped topping or your own homemade topping


Directions:  Microwave the coconut milk in the mug until hot (2-4 minutes depending on your microwave).

Stir in the hot chocolate mix.

Stir in 1+ T. peppermint sticks crumbles to taste.

Top with whipped topping and a few more crumbles of peppermint stick.



This recipe works just as well with regular milk and regular whipped topping, so use what you need.

Stuffed Acorn Squash

This is one of my favorite fall recipes.  It looks beautiful and appears to be labor intensive, but it isn’t.  When it’s all said and done, it takes about an hour from beginning of prep to the time it arrives on the table.  The original recipe is from a newspaper clipping.  I have made a few changes, but it is still delicious!



2 medium acorn squash

1 pound ground beef or deer

1 medium onion, chopped

1 tart apple, chopped (I use Granny Smith)

1 glove garlic, minced

2 T. brown rice flour

3 T. gluten free soy sauce (I use Kikkoman’s- just make sure it says gluten free on it)

salt to taste

3 T. dry red wine (I used merlot)

optional if not dairy free: 1/2 c. shredded cheese (cheddar, mozzarella, or Parmesan)



Cut squash in half from stem to tip and throw away seeds.  Fill baking dish to 1/2 inch depth with hot water (I just microwave the water).  Place squash, cut side down, in a baking dish.  Bake uncovered for 30 minutes at 400 degrees.

While the squash is cooking, brown the ground beef with the chopped onion, apple, and garlic until meat is cooked.  Sprinkle in flour and stir well. Add soy sauce and wine and stir.  Bring mixture to a boil and stir until it thickens.  Remove from heat.

Remove squash pan from oven and carefully turn each half over (leave the water in the pan) and fill each half with the meat concoction.  I press it down into the squash halves to try to make it all fit :-).  Cook the filled squash in the pan with the water still in the pan for another 15 minutes until meat begins to brown on top slightly.  If you are not dairy free, you may top with cheese and return to the oven for another 5 minutes.

To serve, remove the squash from the pan and place on a plate.  To eat, scoop out one bite at a time, no knife needed.  I usually serve this by itself- it has veggies and meat included and is way more filling than you’d think.


Original recipe from “Harvest Stuffed Squash” The Eagle [Bryan], 13 September 2009. Taste of Home Cooking School p. 22.

Simple popcorn

I have tried making kettle corn several times and have had several mishaps.  Once was when I tried to cook it on a plug in burner with a hard-to-regulate temperature.  It burned quite thoroughly and my students were not very impressed :-).  Of course, neither was I.  Then I found out my husband doesn’t really like kettle corn, so I am off the hook.  For now, I am sticking to simple, lightly salted popcorn.  This recipe worked wonderfully and left very few unpopped kernels.  For this recipe, the size of your pan actually does matter.  Use a 3-quart saucepan with a lid.



3 T oil (I used canola but you could use coconut, peanut, etc.)

1/3 c. popcorn kernels

salt to taste

1 T butter (optional)


In a 3-quart saucepan, heat the 3 T. oil over medium high heat.

Add 3-4 kernels, and cover with the lid.  As soon as those kernels pop, add the remaining popcorn kernels and make sure they are all touching the bottom of the pan (no dogpiles).  Sprinkle in the salt.  Put the lid on the pan and remove it from the heat for exactly 30 seconds (this reduces burning and helps more of your kernels to pop).

Put the saucepan back on the heat.  Not long after that, the kernels will start popping.  When you finally hear the glorious sound of popping kernels, start to gently shake the pan so that the kernels don’t burn.  My lid has a small hole to release steam, but if yours doesn’t, you may want to leave the lid a little tilted to let the steam out so your popcorn is crispier.

When the glorious sound slows down, take the pan off the stove and dump the popcorn into a bowl for serving. You may stir in some melted butter if you would like.

This was the perfect amount for two people.

Original recipe:

Chocolate Cream Pie

I served this pie at Thanksgiving and Christmas and it was a hit!  It sets up very nicely in the fridge overnight.  Hope you enjoy this as much as we did! For best results, keep it refrigerated until ready to serve.


Chocolate Cream Pie

Crust: 1 package Glutino chocolate cream cookies (may contain traces of egg), crushed

1/4-1/2 c. Smart Balance butter (use enough to make the cookie crumbs stick together)

Puree the cookies in a blender until they are crumbs.  Melt the butter and mix in the crumbs until they are just wet enough to stick together.  Press the crumb mixture into a pie shell.  Put the crust in the freezer for 20 minutes while you are making the filling.



1/4 cup cornstarch

1/4 c. granulated sugar

3 T. cocoa powder

1/4 tsp salt

1 and 1/4 cup coconut milk (from a carton- I usually use Silk or So Delicious)

1 can of coconut milk (I used a 14-oz can of coconut cream- the kind with no sugar or anything added.  The extra creaminess helps the pie set up well.)

4 oz. dark chocolate, chopped (I use Baker’s brand semi-sweet baking chocolate.  I microwave it on a plate just until it is slightly softened but not melting.  Then it is easier to chop on a plate.  Read the label closely if you are allergic as it may contain traces of some things.)

1 tsp vanilla


Directions:  In a saucepan, combine cornstarch, sugar, cocoa powder and salt.  Stir well.  Add in both kinds of coconut milk and use a whisk to combine.  Turn on the stove to medium high and stir constantly until the mixture starts to boil.  Stir for two more minutes as it thickens and then remove from heat.  Stir in the chopped chocolate and vanilla until all the chocolate is melted.  Pour into frozen crust and let cool.  After it is cooled, put it in the fridge overnight so it will set up.


May be served with whipped topping.  So Delicious just came out with a coconut whipped topping and it is wonderful!  Make sure to read the directions- I didn’t thaw it out soon enough for the pumpkin pie…


Original recipe:

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