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Sunday, November 1, 2009

Gluten free blueberry waffles, another breakfast freedom recipe...

Weekends at our home very often include these. These waffles are crisp on the outside and light and airy and moist on the inside. The blueberries give these intent by adding antioxidants, as well as the flax meal, by adding fiber and Omega-3s. I also replaced traditional butter with oilve oil, a healthier fat choice. Leftovers (or the other half of your double-batch) go straight to the freezer and become another breakfast freedom! They go right into your toaster for your own homemade GF toaster waffles.

1.5 cups Tom Sawyer Gluten Free Flour (or your GF flour blend)
3 tbs. sugar
1 tsp. baking powder
1/4 cup ground flax seed
1/4 tsp salt
1 cup of milk (soy, almond or buttermilk all work well)
2 large eggs
3 tbs. olive oil
1 tbs GF vanilla
1 cup dried or fresh blueberries

In a large mixing bowl whisk eggs, milk, oil, sugar, vanilla and salt. Add flour, baking powder, and flax. Stir to combine. Fold in blueberries. My waffles maker is non-stick and takes a ½ cup scoop of batter. Yours will vary, so test it out.

Tips to what makes a crisp waffle is:
  • Take it out of the maker and put it on a rack.
  • Laying them on top of a plate or each other right away makes the heat from the hot waffle ‘steam’ and turns the crisp outside soft.

Make my 100% natural syrup to go with it.
In our home we believe in things only good ingredients. Reading the back of a syrup bottle can be disconcerting. However reading the price tag of a bottle of 100% pure maple syrup blows the budget. Here is what I do to make my own maple syrup out of simple ingredients. This is cost effective because the maple syrup lasts for many, many batches, making it a very cost effective way to make maple syrup.

1 cup brown sugar
½ cup water
2 tbs 100% pure maple syrup

Simmer on stove over med-high heat until the syrup begins to reduce down by one-fourth (about 5 minutes). Remove from heat and add 2 tbs 100% pure maple syrup. That’s it!
While warm, syrup will be thin, like true maple syrup. In the fridge overnight (make the night before) it thickens up to thick syrup. Serve it how your family likes it.

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