FoodFash

Adventure Begins in the Kitchen

Homemade Gluten-Free Waffles {Topped With An Egg}

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Gluten Free Dairy Free Waffles Topped with Eggs

For years, I’ve used this pancake/waffle recipe.  It yields the fluffiest, most perfect pancakes or waffles you can imagine.  And it served as a my go-to base batter for several different flavored waffles.   There was never a need to modify, until I went gluten-free.

Homemade Waffles with Vinegar

For six months, I’d been dreading substituting gluten-free flour in this recipe.  I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone.  But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

Homemade Waffles with Waffle Maker

And I’m so glad I did.  I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free.  And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}.  I used King Arthur gluten-free multi-purpose flour for this recipe.  And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.

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Homemade Dr. Praeger’s Spinach Cakes

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Spinach Turnip Cakes

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction.  And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes.  I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}.  And it did!

Turnips

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently.  Like more spinach {puréed} and turnips in place of potatoes.

Spinach Pancakes

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land!  I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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Shrimp & Grits For 2

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Shrimp & Grits

I woke up over the weekend with a massive craving for homemade breakfast.  Homemade waffles to be exact.  But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards.  And it was freezing outside, so going to the store just wasn’t an option.

Lobster Stock and Grits

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}.  So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated.  I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

Sauteed Shrimp

And I was right.  Lobster stock was a game changer.  The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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Homemade Granola

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Homemade Granola in Mason Jar

I’ve been a recipe brainstorming machine lately, trying to come up with the perfect mango recipe for the National Mango Board‘s newest mango cookbook.  I thought of the perfect cocktail.  I consulted with my favorite bartender.  And then…

Homemade Granola Ingredients

I found out they were eliminating the cocktail section of the book.  I was with a brand new bottle of gin and I was bummed.  Things could have been worse. But I quickly morphed my mango green tea cocktail into a dessert.

I whipped up some mango mousse, added green tea simple syrup {which tasted divine}, and took a bite of the most disappointing dessert ever.  I put my creation in the fridge and went about my day.

Homemade Granola

When I returned home I went straight to the fridge {as I often do} and was hungry enough to take a bite of the mousse.  I had a lightbulb moment.  This wasn’t a good dessert because it wasn’t sweet enough, strong enough.  But it had the potential to be an awesome breakfast.

Mango Mousse with Homemade Granola 2

I whipped up some mousse sans green tea syrup.  I whipped up some homemade granola.  I came to the realization homemade granola knocks the socks off of store bought granola.  And I successfully combined the granola with the mousse to make a super yum mango mousse breakfast parfait!

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