Mmmm…fudge! And this is no ordinary fudge. It combines the amazing power of white chocolate, marshmallow fluff (keeping it vegetarian, friends!), and gluten-free sandwich cookies. Yes…it really is as awesome as it sounds. You know those Hershey’s Cookies ‘N Cream candy bars? It’s like that…in fudge form.
If you aren’t in need of a gluten-free diet, then you go ahead and use Oreos. But, for me, I grabbed the Glutino Chocolate Vanilla Crème Cookies. Those, by the way, blow Oreos out of the water. I’m just saying…
So…give this recipe a shot if you have a craving for some fudge…or just something sweet!
2 (12 oz.) packages white chocolate morsels (I used Ghirardelli)
1 (7 oz.) jar marshmallow cream
3 cups coarsely chopped gluten-free sandwich cookies (I used Glutino Chocolate Vanilla Crème Sandwich Cookies) (about 25 cookies), divided
pinch of salt
Directions:
Line a greased 9″ square pan with aluminum foil; set aside.
Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.
Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm.
Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.
Enjoy!
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Normally, the folks at the office are a bit weary about trying the food I make because it’s…weird. Well, they devoured the fudge this morning and I heard nothing but good things about it. I take that as a win!
So, go ahead…whip up a batch and enjoy! It’s fudge season…so indulge a little.
Vegetarian/vegan meat-replacement products that are additionally gluten-free are not easy to find. In fact, it’s nigh on impossible at times to find one. Most contain gluten as companies claim it gives the right texture to their products. Of the varieties I have been able to find, I say that these companies need to rethink this as those that I’ve tried that are gluten-free are amazing.
To add to my slowly growing list of vegetarian/vegan, gluten-free faux meat…Trader Joe’s Soy Chorizo.
First of all, my area finally got a Trader Joe’s. I had been wishing and hoping and praying for years now that we would get one. The supermarket gods finally smiled upon me and one opened at the end of October in Louisville, Kentucky. So, a short drive into Kentucky and I’m a happy grocery shopper. On my first trip there, I spotted the Soy Chorizo immediately. The first thing I noticed was the symbols showed it to be not only vegan…but also gluten-free.
It was like it was made for me.
I had some Bob’s Red Mill Gluten-Free Pizza Crust mix sitting in my pantry, so it was time for pizza night. With that in mind, I made sure I picked up some of Trader Joe’s Soy Chorizo for my toppings.
Trader Joe's Soy Chorizo crumbled onto pizza
Here’s the interesting part of this product. It is in a casing. Yep…just like real sausage meat. So, I sliced off what I was going to use of the Soy Chorizo and did as instructed by the package…removed it from the casing. I had every expectation that I would be slicing this up to put on the pizza, but it crumbled instead. No problem…I just gave it a scattering over my crust, topped it with my vegan cheese, and boshed it in the oven for 20 minutes to allow it to bake up to perfection.
I was so excited about this product and my expectations were not let down. Trader Joe’s offers a fantastic product here. The Soy Chorizo is fantastic in texture and taste. In fact, the hit of spice is not overwhelming at all. In fact, it’s provided a pleasant kick that other faux meat products haven’t offered. Take that all you glutinous vegetarian products!
Trader Joe’s Soy Chorizo is a hit in my books. No strange aftertastes, not too hot, and the perfect filler for any taco, burrito, or topping for a pizza. Honestly. The heat element was at the right level. The way it blended with the other toppings on my pizza (in this case, mushrooms and Daiya vegan cheese) meant that it didn’t steal the show from either the crust or what it was paired with. It was a nice hit of spicy deliciousness for my first attempt at homemade, gluten-free pizza (done vegetarian style!).
I can’t wait to try the Soy Chorizo in other dishes now. I have a feeling a taco night is in the future and I will definitely brown some of this up to include as a filling for mine. Absolute spicy goodness! Thank you Trader Joe’s…for catering to the gluten-free vegetarian with this amazing product. Proof once again that gluten-free is delicious and that vegetarian/vegan options are not at all hindered by being gluten-free. To me…this is a vast improvement over other options I’ve seen on the market.
You won my heart, Trader Joe’s.
Gluten-free pizza made with Trader Joe's Soy Chorizo (with mushrooms & Daiya vegan cheese)
Honestly. I’m the girl who buys the frozen pizza crusts in order to make pizza these days. Let’s face it. Making pizza dough is a lot of work. And it’s even more of a task when it needs to be gluten-free.
But that’s when the glorious gluten-free mixes by Bob’s Red Mill steps up and makes life a little easier.
I bought a couple bags of Bob’s Red Mill Gluten-Free Pizza Crust Whole Grain Mix when I was at Big Lots. They had the absolute best price on these mixes (only $2.90) and I really wanted to pick up a few of each while I knew I could. Good thing I did too, because a recent trip to Big Lots left me empty-handed when it came to my Bob’s Red Mill Gluten-Free mixes. They were no longer stocked. What a disappointment. Back to only treating myself when I can afford it, it seems.
But, to get to the real star of this entry…the mix.
I’ve used one other Bob’s Red Mill gluten-free mix prior to this…and that was his gluten-free cornbread. I didn’t blog about that one (yet) because I don’t think I gave it a fair shake. I tried to veganize it, and the result was…disastrous. So, it gets another shot. I have also become quite fond of the Bob’s Red Mill Gluten-Free All-Purpose Flour (which I should review eventually!) for use in a lot of baking (especially my gluten-free waffles!). So, I was a bit hopeful when it came to the pizza dough mix.
Bob's Red Mill Gluten-Free Pizza Crust Mix (after left to rise)
The package actually comes with a packet of yeast. YAY! One last thing to have to worry about. Just add warm water, let it sit for a couple of minutes, then add eggs, olive oil, and the mix. Then…do what it’s made for…mix it together.
I don’t have a stand mixer, which is ideal for making doughs up. So, I was stuck using my cheap hand mixer when I combined all the ingredients together. It was a task, but I managed. I ended up, for the sake of the motor of my hand mixer, adding a little more water than what the bag called for. My result was really sticky dough. Oops. I added some herbs (basil, oregano, thyme, parsley, rosemary) to the mix as I was blending it with the mixer as well, to get all chefy and all with it. It turned out to be a wise decision. With a mass of sticky dough, I hoped for the best, split it in half, covered it with cling wrap, let it rise for 20 minutes, and hoped for the best.
Bob's Red Mill Gluten-Free Pizza Crust (pre-bake - my pitiful attempt to spread it out over the pan)
Twenty minutes later, the dough had risen…some. But it was now time to plop it in the middle of a pizza pan and spread it out by hand to the edges. Well, sort of. With my lack of a decent mixer and the stickiness of the dough (my own doing), it was a bit harder to get to spread out. The result, a very rustic…very not-to-the-edge of the pizza pan pizza dough. Oh well. I ran with it. I spread it out as much as I could without ripping holes into it, then baked it for 9 minutes in the oven.
Once it began to brown, it was out of the oven to add the sauce and toppings of choice. Back into the oven for another 15-20 minutes and DONE! That easy.
My toppings of choice? Gluten-free pizza sauce, with gluten-free Soyrizo (from Trader Joe’s), mushrooms, and Daiya vegan Mozzarella cheese.
I was actually a bit worried about my pizza crust because I had definitely added more water than it needed and handicapped the dough a little. But, it baked up just fine and my end result was a crunchy on the outside crust, with a soft on the inside texture. And that, to me, is perfect. The actual pizza crust looks really rustic as I was not able to spread it out as instructed due to my lack of a good mixer. But, the end result was a delicious pizza crust. Honestly, I was holding my breath on this one. I don’t know what it is about me handicapping mixes from Bob’s but I did it again. But, this time…it worked out.
The crust would have been rather plain without the added herbs, and that’s fine. The star of the pizza is usually the toppings regardless. But this mix provided the perfect base for any topping. Gluten-free and delicious. It does rise in the oven as it cooks, so be aware of that when you spread it out on the pan. Let it cool for a moment then slice it up and enjoy.
Bob's Red Mill Gluten-Free Pizza Crust (after 9 minutes of baking in oven...before toppings)
Gluten-free pizza with your own gluten-free crust can be achieved. Sometimes it’s just a matter of practice makes perfect. Despite my own handicapping of this mix, the gluten-free crust provided by Bob’s Red Mill Gluten-Free Pizza Crust Whole Grain Mix was just what my pizza needed. And I look forward to cracking open another package of it and doing it some justice with a proper mixer. Despite my own handicapping of it, this turned out to be a huge win and will definitely be a nice addition to pizza night from now on. It browned up wonderfully in the oven, crisped where it needed to, and was still chewy like all those pizzas you buy from those pizza-to-go joints. In other words, it had baked up to the perfect level of being able to hold up to the toppings without being burnt to a crisp. Yeah…this was a delicious win on the pizza scale.
Even if you don’t need to eat gluten-free, I highly recommend giving this mix a try. My roommate absolutely loved it with her pizza (her toppings were vegetarian pepperoni, vegetarian meat crumbles, and vegetarian bacon – my “Save the Piggy Pizza” combo with real Mozzarella cheese), and raved about not only the taste but the texture as well. In fact, I think we’re already looking forward to our next pizza night. Until then, we have leftovers in the fridge for this week.
Getting gluten-free pizza to go or from your local pizza shop is next to impossible, especially in this area. So, it’s either buy frozen or buy a mix (or do my own from flours I can’t afford to purchase at the moment). While frozen has proven to be a great way to go for gluten-free crusts, nothing quite beats a crust you mix together and prepare yourself. This is as close as I have ever gotten to making my own dough and it yielded a delicious end result. I highly recommend giving your next pizza night a gluten-free boost with amazing, gluten-free crust from Bob’s Red Mill.
Trust me…one slice won’t be enough.
Mushroom and Soyrizo Pizza on Bob's Red Mill Gluten-Free Pizza Crust
For anyone who knows me…I mean really, really, really, knows me…you’ll know that my favorite treat of all time is chocolate covered pretzels. Guess what? I hadn’t had chocolate covered pretzels since I had to go gluten-free back in February.
But then, today, while out at the grocery store, my roommate snagged a bag of Glutino Chocolate Covered Pretzels as a gift for me. I normally wait until I get home to try gluten-free goodies like this because I have to take pictures for the blog, but I figured I could still do pictures and rip into the bag while we drove home.
Yeah…I was craving that bad!
Yeah…they are as amazing as they sound. Here’s the deal. Salty and sweet is the perfect combination, which is why chocolate covered pretzels have been my favorite snack to binge on for years. Glutino seems to have the only gluten-free variety in existence on the market. These were on sale, but I usually stare longingly at them and then pass they up because the small 5.5 oz bag is so damn expensive. But, at least now I know the product is worth it in the end.
This is the danger of finding something I love so much. Already a fan of Glutino’s pretzel twists, these are coated in delicious milk chocolate. If that isn’t a tasty win, nothing else is my friends. But…I warn you…once you start eating these, you won’t want to stop. If chocolate is a weakness of yours as it is for me, then pour it over pretzels and I’m a lost cause. The bag will need to be hidden from sight or I might just eat them all in one sitting. It has happened before…more than once…with other products.
These pretzels have a gentle crunch, meaning they aren’t almost stale like a lit of pre-packaged chocolate covered pretzels sometimes seem. They have a light crunch and the sweet layer of chocolate melts away as you chew. It’s heaven in pretzel form. Honestly. I can now die happy because it’s almost been a year since I’ve indulged in my favorite snack…and here I am in my little Corolla stuffing my face with them because…it obviously had been too long.
Are they worth the cost? Hell yeah! I wouldn’t buy them every time I went to the store, simply for the sake of maintianing my waistline, but every now and again to treat myself to one of the greatest inventions on Earth (that would be chocolate covered pretzels…genius!)…yeah, that will happen. These amazing morsels of goodness are worth treating yourself to every now and again. Just because I have to eat gluten-free doesn’t mean I have to make everything from scratch for it to be good (although I do have Glutino pretzel twists and Ghirardelli dark chocolate, so this may happen regardless). Sometimes, a company knows what people need (and want) in life…and offer a sweet and salty solution.
Thank you, Glutino…for feeding my snack-loving side with such amazing treats. Keep it up. You’re swiftly becoming one of my go-to gluten-free brands.
For now…another handful of chocolate covered pretzels won’t hurt, right?
Who says that adult cereals have to actually be for adults? I find that, especially in the gluten-free cereal market, those marketed to children are actually tastier. No joke. If I have to prove it, I would point to the Envirokidz line from Nature’s Path.
Already having been pleasantly surprised by the Gorilla Munch cereal, I broke into my new box this morning before I headed to the gym to get my run in. I am powered on cereal on gym mornings, until I’m done and can fill up on a little something more substantial. The key is, the cereal has to not only taste good, but be filling enough to get me through a run, some weights, and whatever else I decide to take on that morning.
I was already feeling good about my cereal choice. Envirokidz Organic Koala Crisp Cereal. What is it, you ask? Think of chocolate Rice Krispies…but with ingredients you recognize. In fact, as compared to Cocoa Krispies (made from artificial flavorings), Koala Crisp is made from all natural ingredients…all of which I recognize. You do not understand (or perhaps you do) how important that is to me. I don’t want to eat chemicals. I want to eat actual nutrients and vitamins. I want to be able to look at the ingredients in a pre-packaged product and not have to guess at what it is I will be ingesting. I like to know what I’m eating because it’s just better for our bodies overall. Food snob or not…I know what goes into natural chocolate flavor…but artificial flavor…that’s a black hole of guesswork.
I poured a bowl of this cereal this morning, topped it off with a splash of almond milk, stood in the kitchen, leaning against the counter, and dug in. At first, I wasn’t too sure what to think of it. While I am a natural chocoholic, I wasn’t sold immediately on the chocolate rice crisps idea. But, by the next spoonful and the one following, I was hooked. It really is a wonderful treat, chocolate in the morning. And the thing I do love about these is that the chocolate isn’t too much. I can’t handle too much sweetness in the morning, so this was at the perfect level. And once my taste buds woke up, I was enjoying every spoonful I ladled up to my lips. Before I knew it…my bowl was empty. Yes, the remnant chocolate almond milk was slurped up as well. These things happen…
As mentioned previously, one additional advantage to purchasing Envirokidz products is that 1% of the purchase proceeds goes to species and habitat conservation or education programs for kids. Beyond that, you get a fantastic product, which is not just good for kids, but also adults (we’re young at heart too!). And with ingredients that are naturally occurring in nature and not created in a lab, I feel better about putting this in my body in the mornings than other options out there. Big bonus for me…these cereals are gluten-free. Fantastic flavor, great texture, and natural ingredients. Yeah…breakfast just got better.
Look for the Envirokidz cereals in your grocery store. Pick them up. Try them. I haven’t been disappointed yet.
Envirokidz Organic Koala Crisp Cereal was the perfect chocolate hit in the morning. Enough to get me going and keep me going. While most chocolate cereals are little more than sugar, which a body burns through quickly, this definitely kept me going through my workout.
This cereal does everything right. Seriously. It’s naturally good. Naturally gluten-free. Naturally…delicious!
Afternoon snacks can get monotonous after awhile. Same flavors. Same textures. So it’s good sometimes to shake it up a little and try something you normally wouldn’t try, right?
Right.
I was able to do that once my grocery store put a bunch of gluten-free products on manager’s special from Envirokidz. Sure, with the cute animals on the packaging, these are marketed to children, but taste is what matters to me. Besides, one huge draw to the Envirokidz line is the fact that 1% of sales on these boxes decorated with endangered species are donated to species and habitat conservation or education programs for kids. What’s not to like about that?
These gluten-free treats have not steered me wrong yet. I’ve been pleasantly surprised by these products. The peanut butter crispy rice bars were fantastic and I have been thoroughly enjoying my Gorilla Munch cereal in the mornings. And since I love Rice Krispie treats and berries…this seemed like the perfect combination.
Nature's Path Envirokidz Organic Berry Blast Crispy Rice Bar
I broke out one of the bars today for my afternoon snack at the office. What is interesting about these crispy brown rice bars is that they have freeze-dried blueberries and raspberries mixed into it. It gives a nice, colorful presentation upon tearing open the wrapper. One bite…and I was reminded of the taste of salt water taffy or perhaps even Crunch Berries from Cap’n Crunch cereal. It was…different. And for the first couple bites took some getting used to.
But, they are good. The freeze-dried berries definitely are the kicker for the flavor in these bars. I wasn’t sold at first on the flavor as a whole, but the more I tasted, the more I grew to like it. It’s an interesting blend, the crispy rice bits with the berries, but it works. Not only that, I can recognize every ingredient listed on the box. That’s always a huge thing when it comes to my choice of snacks. The more I recognize, the safer I feel about consuming it. And, these little treats are gelatin-free, making them vegetarian. Perfect for me, the gluten-intolerant vegetarian.
If you love a good berry flavor without the loads of added sugar, these low-fat, low-sodium treats are a great choice. And they come in a variety of flavors, so if berry doesn’t suit you, find one that might. I loved the peanut butter ones. But, I do recommend stepping outside of your snack comfort zone and giving the Berry Blast Crispy Rice Bars a try. You might be as surprised and impressed as I was.
Nature's Path Envirokidz Organic Berry Blast Crispy Rice Bar (Unwrapped)
Product: Enjoy Life Soft Baked Snickerdoodle Cookies – $3.99+
Snickerdoodles.
From my mom’s homemade variety to the gluten-free versions I have tried since having to take on a new dietary lifestyle, these cookies remain my absolute favorite kind. And it’s no surprise to me that when it comes to companies that take on cookies, when snickerdoodles are offered, they are often the favorite variety…yes, even beating out chocolate chip!
Never fails.
While out at the grocery after a stressful day at the office, my roommate decided to treat me to a gluten-free goodie of my choice. This is one of the most epic statements you can ever hear because there are so many products out there that I want to try…the trick is finding them and being able to afford them.
That day, since it was stressful, I was seeking comfort food. And to me comfort = cookies. Basic math, my friends. So, with the limited selection at the store, I did spot the Enjoy Life Soft Baked Snickerdoodle Cookies. Instant win. I snatched them off the shelf and they came home with me.
Now, I’ve had some hits and some misses with the Enjoy Life brand. I loved their crunchy chocolate chip cookies, but their bagels left me unsatisfied and unhappy. Their snack bars…well…some are better than others. But since their cookies rocked my world the first time I had them, I figured these were worth the try. Besides…they were snickerdoodles. They were made for me.
Tonight was the big unveiling. I was out of dessert options, but these cookies were sitting in my pantry just beckoning to me. So…after dinner and clean-up, it was time to settle in with a touch of dessert. And that was when I tore into these cookies. They are small, but most gluten-free, prepackaged cookies are. No surprise. What I loved about them was the obvious dusting of cinnamon and sugar on the top. Settling in with one (the serving size is two, but they last longer if you do it one at a time. Frugal thinking in this gluten-free girl’s life), I anticipated my first bite.
These were really good. The flavor didn’t stand up and wallop me in the , but they were very pleasing to eat. Very soft, like a fresh brownie right out of the oven. They were like biting into the dough, but in an actual baked form. Soft cookies are sinfully good. And these, while not as full as flavor as I hoped, were still good in their own right. It is perhaps unfair to try to compare them to the Snickerdoodles that have come before them, as these were distinctively softer, chewier, and just flavored differently. I wouldn’t flinch to pick up another box of these somewhere down the line, as they seem easier to find than my favorite brand so far (Udi’s).
Enjoy Life Soft Baked Snickerdoodle Cookies are a delicious dessert or midday treat. Honestly. They have great texture, and I love how soft they are and how easy they are to eat. No annoying crunches from your desk in the middle of the day. Just a savory, sinfully good treat that bring two-bite goodness to your gluten-free life.
Enjoy Life’s products are also free of the 8 most common food allergies, including dairy, soy, wheat, nuts, and eggs. So, if you have a food allergy, this is often a good brand to look to.
I’m sold. So enjoy cookies again…and pick up some Enjoy Life Soft Baked Snickerdoodles today. Because a little sugar and spice really is nice. And trust me…it is honestly difficult to eat just one.
Changing up a recipe can either work out really well, or fail miserably. I had worked up some rather delicious cinnamon scones a couple weeks back. This time, however, I replaced the almond milk with apple cider. The result? An amazing, flavorful scone that pairs the sweetness of the cider with the hint of spice from the cinnamon. Nothing says holidays better than that perfect combination. Don’t take my word for it though. Make them yourself and you be the judge.
Recipe: Gluten-Free Cinnamon Apple Cider Scones
Gluten-Free CInnamon Apple Cider Scones
Servings: 12
Time: 20-25 minutes
Ingredients:
2-1/4 cups Pamela’s Baking & Pancake Mix
3 teaspoons cinnamon, plus more to dust tops of scones with
1/3 cup sugar
1 teaspoon baking powder
1/2 cup Hershey’s Cinnamon Chips
4 tbsp butter/margarine
1 egg, beaten
2/3 cup apple cider
Directions:
Preheat oven to 375°.
Mix the dry ingredients together.
Cut in the butter/margarine using two knives.
Add the apple cider and beaten egg. Mix together with a fork. Dough will be thick.
Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.
Lightly dust the tops of the scones with cinnamon.
Bake for 15-17 minutes.
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I think I’m really going to like experimenting with baking using apple cider this winter. These rank up there as one of my favorite scone flavor recipes I’ve made yet. Very seasonal. Very delicious! Now, pardon me while I go and enjoy a warm one fresh from the oven…
Ah…I love the fall and winter for a few reasons. And, trust me, they are very few. I am not a cold weather, snow bunny, kind of girl. No way! I would much prefer a warmer climate. But, usually around September, one of my favorite things begins to show up in grocery stores, at farmer’s markets and at festivals and gatherings.
Apple cider!
This warm, delicious, spiced treat that warms you up as you drink it down.
What could be better?
Cooking with it!
And for my first foray into apple cider cooking, I went with an apple cider syrup, to top my homemade pumpkin waffles. Because nothing screams fall more than pumpkin and apples, right? And, wow…the flavor combination was phenomenal, but the syrup on its own was a sweet, delicious treat that would be good over pancakes, french toast, regular waffles, toast, or whatever else you can dream up.
Stir together the sugar, cornstarch, and cinnamon in a saucepan.
Add the apple cider and lemon juice. Stir.
Cook over medium heat until mixture begins to boil; boil until the syrup thickens.
Remove from heat and stir in the 2 tablespoons of butter until melted.
Serve warm.
Apple Cider Syrup over homemade Pumpkin Waffles
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Trust me…this is a fantastic substitute for your everyday maple syrup. Sweet with a hint of cinnamon spice. Easy to make and really, really delicious. Make it while cider is readily available. Trust me…you’ll fall in love with it.
And…if you happen to make your own pumpkin waffles…it really is a fantastic flavor combo. This allergic chef wouldn’t steer you wrong.
Gluten-free frozen waffles do exist. They are out there. They are…okay. But I’ve always wanted to make my own. And thanks to a spur-of-the-moment Black Friday purchase, I now own a waffle iron. So, this morning, I decided it was time to test it out. And since it’s the season for pumpkin, and I had a big can of it on hand, I decided to whip up some gluten-free pumpkin pancakes for my roommate and I to enjoy before we go to the gym this morning.
It was a bit time consuming to put together, but the end product was divine.
1-1/4 cup gluten-free all-purpose flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 cup milk (I used unsweetened almond milk)
1 cup canned pumpkin
4 tablespoons unsalted butter, melted and warm (I used Smart Balance)
Directions:
Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
Whip egg whites with a hand mixer on high until stiff peaks form (about 1 1/2 – 2 minutes). Set aside.
Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine because it will smooth out when the egg whites are added.
Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
Once the waffle iron is heated, you’re ready to pour the batter! I placed 3/4 cup of batter in the center and spread it out with a knife before closing it up and allowing it to cook for 5 minutes.
Top with your choice of butter, syrup, fruit, etc. Enjoy!
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I was so thrilled to be making homemade waffles this morning. And this recipe produced light, fluffy, pumpkin-flavored waffles that paired really well with my gluten-free syrup. I was going to make my own syrup this morning, but I couldn’t do that many things at once. So look for a syrup recipe in the next day or so. But, these waffles were packed with flavor and the perfect way to start a Sunday morning off. I encourage you to stock up on pumpkin while it’s easy to find and make up these one morning. They freeze well and can be warmed in a toaster or toaster oven.
Tis the season for pumpkin-flavored things. Tis the season for WAFFLES!
The Celiathlete 