Gluten-free Dairy-free Persimmon Waffle Recipe

February 10th, 2012 yum Posted in Baked Goods, Brown Rice, Dairy Free, Eggs, JM friendly, Persimmon, Soy Free 8 Comments »

This morning when I thought about breakfast, I knew I had to bake something. But what? I was so turned off by the last batch of pancakes I made using Bob’s Red Mill pancake mix that I couldn’t quite make myself make pancakes, even if they would be a lot better made from scratch. I considered scones, but doubted Toddler Yum would deign to eat them. Next I thought about quiche. Pie crust sounded really good, and so did a potato hash brown crust. But quiche without dairy just doesn’t seem right. So next my thoughts turned to waffles. Toddler Yum has been known to nibble on the occasional waffle. So it was settled. I would make waffles.

Toddler Yum is highly suspicious of bananas, so banana waffles were out. But I did have some frozen persimmon puree left from the harvest from the persimmon tree in our yard, and I thought using it would allow me to use a little less oil and milk. It worked out beautifully. The persimmon flavor is subtle but does add a little mystery to the waffle and the cinnamon and nutmeg round it out nicely. And Toddler Yum’s reaction? She wasn’t satisfied with the sections of waffle on her plate and ran over to the rack to steal a whole waffle. She clutched it to her chest tightly and said “No, no, I wants it! I wants a whole one not a little one!” She devoured waffle for breakfast, snack at preschool, and even a pre-bedtime snack, which for my little carb-reluctant darling is quite an endorsement. My gluten-eating, dairy-addicted father commented about how good they smelled (And tasted), and even my low-carb mother enjoyed them. As for me, well, I’ll be making this recipe again, and not just because Toddler Yum was a fan. I hope you enjoy them!

Now, Toddler Yum loves jam on toast. But the problem is that she will simply lick off the jam and leave the toast behind, so I’m not a fan of spreading her food with jam. She also likes nut butter, but sometimes it takes her a bite or two to remember that she does. So, I made a high protein sweet almond butter sauce to accompany the waffles, sweetened with “honey bear” because the dear toddler loves the honey bear, and thinned so that grown-ups could pour it like syrup. Toddler Yum had hers on the side with a tiny, ornate silver spoon. And the magic of honey bear did convince her to actually eat some.
Just for fun here are some pictures of the dear toddler.
Here’s Toddler Yum, miraculously not suffering from a cold, ear infection or stomach bug… at least, for the next five minutes.
Shortly after these photos were taken Toddler Yum got a haircut and I broke her daddy and grandpa’s heart by having them cut off her curly locks. Bad mommy!


And this is what happens when a two and a half year old picks out her own outfit and you decide to let her because she’s just going on a walk with grandpa to feed the geese and the geese won’t care if she clashes. Unfortunately, then she took an uncharacteristic afternoon nap and I had to get a cranky, barely awake child ready to go to school and she was not about to permit any modifications to her stylish ensemble. I did get her to wear different shoes, but the overall effect was not much improved.


Did you know that I’m in the running for the Circle of Moms Top 25 Vegan and Vegetarian Mom Blogger Award?
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You can vote once per blog every 24 hours until February 14th at 8pm EST. I’d love your votes!


Gluten-free Dairy-free Persimmon Waffle Recipe
Ingredients
3/4 cup brown rice flour
3/4 cup tapioca starch
1/4 cup almond flour (I use honeyville)
2 tablespoons organic sugar
1 tablespoon baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
1 1/2 cup almond milk (or your favorite dairy-free milk)
1/2 cup persimmon puree (or other fruit puree like applesauce)
1/4 cup grapeseed oil
1 teaspoon vanilla
Directions
Combine the dry flours, sugar, baking powder, salt and spices in a medium bowl. Stir together until combined. Take another medium-sized bowl and whisk your eggs a little. Then add dairy-free milk, persimmon puree, oil and vanilla in a medium bowl and whisk liquid ingredients until smooth. Pour into bowl with your dry ingredients and mix together using a large spoon (metal or wooden) until barely combined. Don’t worry if the batter isn’t entirely smooth.

Preheat your waffle iron and pour appropriate amount of batter on when it reaches the correct temperature. My waffle iron takes about 1/2 cup of batter for a full-sized waffle, but check your manual.
Don’t open the waffle until the waffle is done. Remove waffle from waffle iron with a fork and serve immediately. Repeat until all of your waffle batter has been cooked.

The waffles become soft rather quickly. I like my waffles crunchy, so I cool them on a cooling rack, not on a plate where moisture condenses. To re-crisp, just cut your waffle in half (or smaller pieces, depending on the size of your waffle iron) and toast in a toaster OR toast in a toaster oven. To save for another day, you can freeze them in ziploc gallon freezer bags with wax paper between each waffle.

Notes
Toddler Yum loved these!
Almond Butter Honey Sauce
Ingredients
1/4 cup almond butter (not raw)
1 tbsp. honey
1/4 tsp cinnamon
2 tbsp hot water
Directions
Combine ingredients in a small bowl and whisk together until you have a smooth sauce that you can pour over waffles or pancakes. Add more water if sauce thickens.
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Gluten-free Dairy-free Wholegrain Indian Naan Flatbread Recipe

January 7th, 2012 yum Posted in Bread, Brown Rice, Dairy Free, Eggs, Indian, Indian Flatbread, JM friendly, coconut 15 Comments »

This past month has been intense. *Warning- I’m afraid the following is a bit of a “Mommy blog” entry, so feel free to skip to the end for this really super-yummy recipe.* I have to admit that for a few weeks, Mommy stress dominated my life. In order to get some much-needed time to work on my dissertation, we started Toddler Yum at a daycare. Almost instantly, she came down with a tummy bug that dragged on for about a month, through missed days at daycare, Christmas at the grandparents in Colorado, and even into the New Year. Toddler Yum also discovered that she absolutely hated her daycare, especially during the two and a half hour nap time at mid-day when she was not remotely tired. Separation anxiety loomed large and resulted in her following me around like a puppy dog, clinging to my hand or neck or any other body part she could reach, and her biggest dread was being “by myself” as she put it. “I be by myself? Mommy go bye-bye?” she anxiously asked whenever it seemed likely. She cried when I left her at daycare, she cried when I left her with her loving grandparents (who were a little heartbroken), she cried when she woke up, when I walked out of the room… It just wasn’t working. She asked about nap-time at the daycare over and over, saying that she wanted mommy to be there and that she hated nap-time because it was boring, and dark, and she had to be quiet. I could hardly blame her. I remember nap-time in kindergarten myself as a incredibly tedious and ill-timed affair. So, the first step was to stop taking her during nap-time. This helped, but it still didn’t feel right. The kids ate cookies every afternoon… one afternoon their “special snack” was oreos and cheetos on a plate together. The institutional hot meals all the kids got for lunch smelled like fake margarine and a bad cafeteria, and the kids seemed like little lost puppies. So, I promised Toddler Yum to start looking for a new place that would be better for her, and once the schools resumed after the New Year holiday, that is exactly what we did. We visited between one to two schools a day until we found a place where she could attend in the afternoon after nap and had plenty of fun toys, the teachers did circle time and gave fun lessons, there were “baby potties” in easy access to the classroom, and even “baby cars” to ride around in the outside playground. Toddler Yum will start on Monday. And in the meantime, we’ve been reading Toddler Yum’s favorite new book, “Llama Llama Misses Mama” all about Llama Llama’s trials and tribulations on his first day at a new school missing mama. We’ve been stressing the part where “Llama Mama comes back” and I think that is helping as well. For her last day at her old school, I tried something I’d read about in the The No-Cry Separation Anxiety Solution book by Elizabeth Pantley- I drew “my” face on Toddler Yum’s hand and told her that if she got lonely or missed her Mommy, all she had to do was look at her “mini mama” on her hand and remember that her mama loves her and will come back to get her. It really seemed to help.

So- with a bit of our life squared away, hopefully I’ll be able to get some serious work done on my dissertation and even find time to develop new recipes here. You may have seen my old recipe for A gluten-free wholegrain Indian Naan. It called for yogurt, greek yogurt specifically (European yogurt is too runny). But this wouldn’t work for anyone on a gluten-free, dairy-free diet, and my little dairy-free Toddler Yum couldn’t have it either. I thought it would be interesting to play with the flour blend more, and to try using coconut cream instead of yogurt. To supplement the coconut milk, I used the new Pacific original hazelnut milk which they sent me to review. (Toddler Yum is a big fan of the stuff, and I don’t mind it even though I don’t generally care for hazelnuts.) To my delight, it worked perfectly and might even be better than the original! It went beautifully with some of my favorite toor dal (I use peanut oil, coconut oil, or mustard oil instead of ghee to make the Ghee Tarka variation). These naan can also be sliced in half and filled with whatever filling you like. This makes a small but filling recipe that is hardly more difficult than pancakes and a lot more interesting! *Note: because I have an annoying gas oven, it is hard to estimate how long it would take on an electric oven. Start with the given time and then, if it isn’t done enough, extend (non broiler) baking time in five minute increments.

Gluten-free Dairy Free Wholegrain Coconut Naan
Ingredients
1/2 Cup Brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
3 tbsp. amaranth flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon gluten free baking powder

2 teaspoons sugar
2 teaspoons dried active yeast
1 can full-fat coconut milk WITHOUT thickeners like Chaokoh (chilled but NOT shaken)
1/2 cup hazelnut or other non-dairy milk
1 egg, whisked

Directions
Prepare a large baking sheet by lining it with parchment paper. Preheat oven to 500F.

Combine dry ingredient in a medium-large bowl from brown rice flour through baking powder, and whisk to combine.

Collect the coconut CREAM that has risen to the top of the chilled coconut milk can first in a liquid measuring cup. I use a large spoon but you may also have good luck with a small spatula. For the last bit I poured the milk through a fine strainer and collected the cream remained on top of the strainer. I had about 3/4 cup coconut cream in my can. Combine thin coconut milk with hazelnut milk or other non dairy milk to have a cup of liquid. Warm the thin liquid in a microwave until barely warm. If you heat it so that it is hot rather than warm, just let it sit until lukewarm. Whisk sugar into your warm dairy-free milk and then add your yeast. When it foams, pour into your bowl with the dry ingredients. Then add your coconut cream and whisked egg and fold together. You should have a fairly thick batter that is not runny but not firm enough to pick up with your hands.

Spoon out large rounds of dough onto your parchment paper about 4 inches in diameter and 1/2 inch high. (Or smaller, to your preference. Larger may be difficult to manage.) Smooth out top with a large spoon. If you like you can dampen your hands with water and make the tops really silky and smooth.

Bake in the oven on 500F until golden brown. In my rather freakish gas oven, it took about 15 minutes but yours may take less time so watch carefully. Then I finished them off under the broiler for a little extra browning. Watch them like a hawk during this step! Golden brown is one thing and char-grilled is quite another.

Notes
These were amazingly soft and fluffy. The coconut flavor was nice and subtle without overpowering the recipe, and I was surprised by how nice the touch of amaranth was for making them taste whole-grain. Yummy with toor dal!!!
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