November 16th, 2016

Peggy’s Lazy Woman’s Guide to Eating: Gluten, dairy, egg free Waffles

Peggy’s Lazy Woman’s Guide to Eating: Gluten, dairy, egg free Waffles... or as I like to say: The weird things I eat because man has screwed up the food we grow.

I have been asked for some of the recipes I use in my quest for comfort food that doesn't have dairy, eggs, wheat, sugar, and other fun things to eat. These are one of our favorites, and since I have recently started to introduce grains back into my diet--- sparingly and slowly-- I made these the other day!

This is a link to the original recipe  on Food.com   http://www.food.com/recipe/gluten-free-waffles-54529
Gluten Free Waffles
By E Bennett on February 22, 2003




  • Prep Time: 8 mins

  • Total Time: 23 mins min

  • Serves: 5 makes 5 7- inch waffles

About This Recipe
"My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc.
Ingredients

  • 1 cup brown rice or rice flour

  • 1/2 cup potato starch (NOT Potato Flour)

  • 1/4 cup tapioca flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/4 cup oil

  • 2 eggs (or not...see notes)

  • 1 1/2 cups buttermilk (regular milk works, too)  coconut milk or almond milk

  • 1 teaspoon sugar

  • 1-2 tablespoons ground flax seed (optional) or more

  • 1 tsp vinegar or lemon juice if using coconut or almond milk

Directions

  1. Mix all ingredients together with a whisk, or use your mixer, (i think it works better with a mixer, fluffier waffles), and pour into waffle iron, in batches.

  2. Add a bit more milk if too thick or a bit of rice flour if too runny.

  3. Can be made without eggs, if necessary; just add a little more liquid to make up for them.

Peggy’s notes:
I use at least ¼ - 1/2 cup ground flax seed. add a bit more water or liquid if you use a lot.
I have made them with and without eggs, both are fine.Usually without eggs.
I use 1 13.6 oz can of Thai organic unsweetened coconut milk, or homemade almond milk, I have even made them with water.
I have added sugar or cocoa or other stuff, nuts, fruit, choc chips, etc. It mostly depends on what your waffle iron will do.
I use this to make onion rings sometimes.
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Peggy’s Lazy Woman’s Guide to Eating: Buckwheat Almond Crackers

.... or as I like to say: The weird things I eat because man has screwed up the food we grow.
Don and our friend Mike Watters likes these to eat cheese and crackers. I have used the dough to make stuffed pockets with tuna sandwich filling or anything else you want to fill them with, also. Just roll out the dough and cut them to a size, like 6 inches or less, fill and fold the top over and seal by squeezing the edges or whatever. Bake until hard. Don't overfill.

Peggy’s Buckwheat Almond Crackers
See original recipe from http://www.anjasfood4thought.com modified pretty much by Peggy Wales

3/4 cup buckwheat flour
1/2 cup almond meal
1/2 cup flax seed meal
1/2 teaspoon salt
1 tsp vanilla
1/2 cup water

Optional:
2 tablespoons sesame seeds/whole flax seeds
½ teaspoon baking soda
1 teaspoon apple cider vinegar if using baking soda

Preheat oven to 350F
In separate bowl combine flax meal and water and vanilla, set aside to gel  (create a flax “egg”) while you mix the rest of the ingredients.

Combine all the rest of the dry ingredients in a bowl. Add the flax “egg” and vanilla, mix together, mix well with mixer.  You can let the dough rest at this point, but don’t have to.

On a Teflon cookie sheet or silicon baking sheet ( the original recipe said to use parchment paper, but what a pain that is!!!) roll out the dough evenly and as thin as possible, to 1/8 inch thickness (or less if you can).  Sprinkle sesame seeds on top and roll if using them. With a knife or cookie cutter, cut the dough into desired shapes. Poke each cracker with a fork to prevent puffing, I don’t and get curled crackers, like scoops.

Bake for 12-14 minutes or until the crackers are firm, and not soft when touched, watch for very dark edges. There is a fine line between not done and burnt!!! They tend to come up off the baking sheet or cookie sheet when they are done. The crackers will be dark, like chocolate cookies.  Remove from the oven and let cool. Break crackers at pre-cut edges. Serve immediately or keep in open bowl.

I use the almond meal that is left over from making almond milk for these, it works well!.

Peggy’s Lazy Woman’s Guide to Eating: Buckwheat Graham Crackers

...or as I like to say: The weird things I eat because man has screwed up the food we grow.

These are great! nice, lightly sweet cracker... or cookie substitute!!!! i ususally double the recipe!

I don't remember where I got this recipe and would love to give credit to the person who wrote this. She did say this about Buckwheat:  (I did a google search and found this website)

" If you haven't gotten into buckwheat flour already...well...get on it! A gluten-freeer's best friend. I liken it to wheat flour except denser with less starchiness. You can substitute buckwheat flour for wheat flour in cookies, pancakes, and crackers without adding xanthan gum, potato starch etc. other gluten-free ingredients. Buckwheat can make your baked goods a little dry, as most gluten-free bakes tastes. But that's a small compromise for the ease and benefit that comes with using buckwheat flour (did I mention it's cheap?Buckwheat doesn't crumble like brown rice flour, it actually keeps its shape pretty well. Not as well as wheat flour mind you, but close enough. I mostly use light buckwheat flour, cause the dark is well..dark and more gritty."

I like Hodgeson's mill buckwheat. i buy it here: https://www.amazon.com/Hodgson-Mill-Buckwheat-Flour-

Buckwheat Graham Crackers

2 tbsp coconut oil
1/3 cup coconut sugar/xylitol, any equivalent, honey, etc.(sugar substitution chart below)
1/2 tsp vanilla extract
1 cup light buckwheat flour
1/2 tsp baking soda
1/2 tsp cinnamon, be generous
Pinch of salt
1/4 cup water

With a mixer, cream coconut oil, vanilla extract and sugar together—whip some air into this combo.  Add dry ingredients, mix together.
Add water sparingly until a doughy consistency is achieved or just not crumbly, don't add too much. The more you mix, the more wet it becomes. *

Pat into a ball, roll out with a rolling pin. Sprinkle surface of your Teflon baking sheet or Silpat sheet with Buckwheat flour, lightly roll out using lots of flour to keep the rolling pin from sticking. ** Make them as thick as you would like, like a graham cracker.


Score with butterknife, pizza cutter, spatula, etc. Cut into rectangles and poke a couple times with a fork. (I use the end of my mixer/beaters for a bigger dot in the crackers.)

Bake at 350F for 15 minutes or so... I am finding that a lower temp is better for a longer time.  Or 325F for 15 -20 minutes, keep an eye on them. You are basically dehydrating them more than cooking them

Options:
* The original recipe says: Form dough into a 1 inch round disc shape, wrap in plastic wrap and put in fridge. I never do this, but I think it helps the buckwheat absorb some of the water and dissolve some of the sugars. I usually forget to do this, I didn’t do this with the last batch.)

** If you don’t have a Teflon or silicon baking sheet, I would think rolling it out on parchment/wax paper and transferring or greasing a cookie sheet might work…. I haven’t tried it.

Make them sweeter or less sweet by adjusting the quantity of sugar. Or forget the sweetener and make savory crackers by adding dried garlic, onions, herbs, etc.

SwansonVitamins.com   thanks for the graphic!


Sugar Replacements Chart

Peggy's Lazy Woman’s Guide to Eating: Choconut Cookies gluten, dairy, and grain free

...or as I like to say: The weird things I eat because man has screwed up the food we grow.

Here is a recipe that has morphed over the years, but i kinda like this version best and probably won't change it much anymore!  It's quick and easy and i do really love these! You can use any sweetener you wish, i use xylitol for health reasons at this point. I would think honey or coconut sugar or even stevia would work. I really need to try the stevia one day for my friend Alice's sake. Xylitol is an equal exchange to sugar, i don't know about any other sweeteners, sorry. Not a great picture, but it's better than the one on the bottom of the page if you consider content!

Peggy's Choconut Cookies



1/2 cup coconut, unsweetened
½ cup ground flax seeds lessen if using flax egg.
½ cup xylitol* or other sweetener of choice (make sure you don’t let your pets eat xylitol, it is poisonous to their system)
½ cup almond meal or ground almonds (you could use any nut you like) maybe even rice flour would work.
½ cup cocoa or the equivalent bakers chocolate
½ cup water
1 tsp almond extract  or vanilla be generous

I mix the flax and water and let it sit for about 15 minutes. Add the rest of the ingredients. I usually add the almond extract to the flax and water, but it really doesn’t matter.

Make little drops of dough on cookie sheet, about the size of a quarter.  Or just spread on a cookie sheet or cake pan to whatever thickness you like. I make them fairly thin. Then to make them really spectacular looking, sprinkle almond flour and/or coconut decoratively over the dough before baking. Or pipe it into little piles that look like raccoon poop**, Bake 325 for about 15 – 30 minutes.  Basically you are dehydrating the cookie dough rather than cooking them.  I like them a bit dryer, if you make them moister they are more like brownies.

* here is a chart for sugar alternatives.

SwansonVitamins.com created this graphic-- their website is above.

Sugar Replacements Chart



** For those who are faint of heart, do not look at the picture below!!! For those of you who have a 4th grade little boy mind, you will appreciate the cookies i made by piping the dough for efficiency and cleanliness... it really was a good way to get the cookies made, but i thought they would melt a bit, not hold their shape....

















 Don named these cookies Racoon Poop cookies, but when i call them that people seem a bit turned off.........

Peggy's Lazy Woman’s Guide to Eating: Almond Cheese Rounds Gluten free, grain free, sugar free

Almond/Cheese Rounds-Low Carb By Lv2Sun on February 04, 2004 original recipe from http://www.food.com/recipe/almond-cheese-rounds-low-carb-82984

Peggy's version:
Ingredients

  • 1 1/2 cup grated cheese

  • 1 cup almond flour  or ground up almonds in the food processor

  • 2 tablespoons  soft butter maybe a little more

  • 1 egg chicken eggs work better than duck eggs for some reason.

  • 1/4 to 1/2 cup of flax optional but i really like it in there

  • other optional items

  • 1 teaspoon garlic optional or any spice/herb

  • 2 Tbls dried onions optional

  • 1/4 teaspoon Himalayan salt or whatever salt.

Directions

  1. Preheat oven to 350°

  2. Mix up all ingredients. i used to use a food processor for this, but have moved on to my mixer which works better.

  3. I just mush them out with my hands onto the Teflon cookie sheet, but I have used a silicon baking sheet. If you use a regular cookie sheet, make sure you grease it really well, even though there is a ton of fat in these. I make then pretty thin

  4. use a pizza cutter, knife or spatula to cut the crackers to the size you want them, although you can cut them up right out of the over, but doing it first works better.

  5. Bake for about 10-14 minutes until golden brown.

  6. cool on racks

  7. these freeze well, so make double or triple batch at once.

I am going to leave my notes on here, cuz i am tired and they make no sense to me right now! i did amend the recipe to what i do now, but some of these notes are from my take on the original recipe. you can kinda see how i morph the making of the recipe. I really didn't change the recipe very much on this one.

Peggy’s notes

Nov 2016 update:
I have been making a quadruple recipe every month for my friend alice. I now use the mixer to mix up a batch of dough, usually a double or triple batch. I never use garlic or onion cuz she loves them plain. I just mush them out with my hands onto the Teflon cookie sheet, but I have used a silicon baking sheet. If you use a regular cookie sheet, make sure you grease it really well, even though there is a ton of fat in these. I make then pretty thin and bake them for 11 to 14 minutes. Alice likes them darker.
Older notes:
I haven’t been using garlic or dried onion as Alice likes them plain. I like them with garlic, or dried onion, or plain. I use the food processor as it cuts up the cheese pretty good. Your mixer or maybe a blender might do the trick, you just want them to mush together. I have been using 1 cup of cheese to 1 cup of almond flour… more cheese would be good I think.
I press the dough out on my Teflon cookie sheet, and I butter it a bit. I used to use the muffin top pans and muffin tins, or those brownie pans with the sections like an ice tray. The jelly roll cookie sheet works pretty good. If you use that, grease it really well. I press it out with my fingers pretty thin, almost so you can see thru it. The thinner the crisper, thicker aren’t so crisp, but more hearty. The picture shows almost muffin-like, I have never made them like that. Alice likes them thinner and well browned, I like them thin but lightly browned. Since I use Teflon, they don’t really stick, but the other pans I have used need lots of greasing. I score the crackers with this plastic half-round pizza cutter I have, it leaves a kinda wide score that cooks closed, but leaves a guide for breaking up the crackers when cool. You can use a plastic spatula or scraper or something, but make the scoring bigger than just a knife would make. Or you can cut them up when they come out of the oven.  Or you can make “cookies” or use the bottom of a muffin tin… etc. I usually double the recipe because my duck eggs are worth 2 chicken eggs in a recipe.
Nutrition Facts
Serving Size: 1 (32 g)    Servings Per Recipe: 6
Amount Per Serving % Daily Value   Calories 108.8
Calories from Fat 83   76%
Amount Per Serving   % Daily Value

Total Fat 9.2g  14%   Saturated Fat 5.5g   27%
Cholesterol 53.2mg  17%   Sugars 0.0 g
Sodium 324.5mg   13%    Total Carbohydrate 1.7     Dietary Fiber 0.0g   0% 
Sugars 0.0 g   0%
Protein 4.8g   9%
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