In the area I live, normally new products on the market take at least 6 months, if not a year, to hit the shelves at the local grocery stores. Even the specialty food stores take awhile to get products in.
When I heard that Daiya Foods was coming out with vegan cheese wedges, I was ecstatic. They were producing three different flavor varieties – Cheddar, Jack, and Jalapeño Garlic Havarti. I figured it would be awhile before I ever saw them, however, so I just sort of put it in the corner of my mind.
And then, I was walking through Whole Foods the other day and there it was. A package of the Jack Style Wedge from Daiya by the other vegan cheese options. I’ve had a lot of luck with Daiya’s vegan cheese options. It really is top of the line. So, without any hesitation, despite not really needing it, this was added to my shopping basket.
Daiya Foods Jack Style Wedge
The other morning, after baking up a loaf of gluten-free bread in my bread maker, I was creating a breakfast entree with a toasted slice of bread, a schmear of cream cheese, spinach and a poached egg. Well, that’s what my roommate got. However, I got out the Daiya Jack Style Wedge for mine and pulled back the wrapping. Beneath it was a lump of cheese. Seriously. It wasn’t exactly what I was expecting…but I kept an opening mind. I guess when I saw the term “wedge” used, I figured it would resemble those little triangles like Laughing Cow offers. Not one large lump.
But, I was not deterred. I pulled out a knife and sliced off a bit of the wedge to spread across my bread. It spread beautifully. Honestly. It didn’t even need to be warmed or melted. It just spread so easily across the toasted bread. I topped it off with the spinach, the poached egg, and some hot sauce and went to settle in for my breakfast.
One bite and I was in vegan cheese heaven. I loved the flavor and texture of the cheese in the wedge even more than the shreds. Honestly. There was a nice hint of spice from the Jack flavor wedge. It was a nice texture and great flavor. It was the perfect compliment to the bread, the vegetables and…even the egg. The Jack Style Wedge had just enough kick as to not overpower the dish but give each bite a nice hint of heat. I absolute loved it, bite-for-bite.
Believe me when I say that a lot of vegan cheeses tend to fall flat, but not Daiya. They are the top-of-the-line. And the Jack Style Wedge is just more proof of their superior grasp on the vegan cheese market. I’m hooked. And now I want to get the other varieties and find new ways to serve them up.
Daiya Foods Jack Style Wedge spread across some homemade gluten-free bread
My love for anything and everything that Pamela’s Products does for the gluten-free community is not unknown. Hands down, Pamela’s has the best baking mix out there. Every time I use it in a recipe…I get nothing but perfection. No exaggeration there either. It’s the truth.
So, awhile back, a bag of Pamela’s Products Gluten-Free Bread Mix was on the Manager’s Special table at the local grocery store. Knowing that I’ve had a lot of success with Pamela’s stuff, I snatched this right up and vowed to use it as soon as possible.
And then…it sat. Not that there weren’t a lot of options out there for me to use it with…but I really wanted to dig out my bread maker again. It has been laying dormant since I had to go gluten-free over a year ago. So, over the weekend, my roommate busted out the cleaning products and gave the bread maker a good scrub down and made it a dedicated, gluten-free bread maker.
I immediately dug this mix out of the pantry. Good thing too as it was nearing the expiration date. And it is a rule in this apartment that no gluten-free products go to waste. Ever.
I followed the instructions on the bag for the loaf of bread done up in the bread machine. Simple. Place 1/4 cup oil and two eggs into a measuring cup. Add enough warm water to take the ingredients up to two cups exactly. Pour into the bread maker and add the mix. Then add the yeast. Turn on the bread maker on the white bread, medium crust setting and let it run.
It was a thrill to be using my bread maker again. I used to make bread every week. Sometimes more than one loaf. So to be able to do it again made me happy beyond words. And it did really well in the bread maker too. I was nervous because this would be the first gluten-free loaf of bread I’d ever baked in it. So, I’d watch it carefully whenever I passed by the kitchen. But it started to rise, and then it began to bake. It smelled amazing while it was baking up. I couldn’t wait for it to finish up. And when it did, I lifted the bread out of the machine, inverted it onto a cooling rack, and the perfectly toasted, browned loaf of bread slid right out. Perfection.
I allowed it to cool for a couple of minutes before finally slicing into the loaf. The crispy outside was only the beginning. Inside the medium-brown crust was a loaf of soft, warm bread just begging to be consumed. My roommate and I agreed to split a piece, as it was getting late into the evening. So, with the end piece lopped off, we each took a bite.
The texture of the bread loaf reminds me a lot of freshly baked banana bread. It feels a bit heavier and denser than most breads. I think this mix would be ideal for any sort of bread…aside from sandwich bread. It is way too heavy for a sandwich bread. That being said, the flavor was amazing. I think next time I’ll add a touch of herbs and seasoning to the mix and really get creative with it. But as it was my first go at this, I played it safe and opted for plain.
There are countless ways to prepare this mix on Pamela’s Products Web site. No, really. If I had gone there in the first place I might have used this mix long before now.
I love the flavor and taste of this bread mix. I think it reminds me of freshly baked bread from a bakery. It made my kitchen smell like a bakery as it was cooking up. Nothing wrong with that.
If you want to give gluten-free bread making a go…I say start simple and give Pamela’s Products Gluten-Free Bread Mix a whirl. And if you don’t have a bread maker, no worries…you can bake it up in the oven just as easily…or try one of the recipe suggestions on the Web site.
It’s tasty bread in the end…any way you slice it!
A loaf of bread made with Pamela’s Products Gluten-Free Bread Mix and baked in a bread machine
Me after finishing the Run for the Berries 5K – Starlight, Indiana.
Race: Run for the Berries 5K
Place: Starlight, Indiana
Date: May 26, 2012
Time: 24:50
YES!!
I finally managed it. FINALLY! And in heat and on massive rolling hills. My sub-25 minute 5K happened on Saturday.
I actually wasn’t expecting any new records to be set at the Run for the Berries 5K on Saturday. The weather before the sun even came up was in the low 70s. In fact, when I was getting dressed, I checked the weather and at 5:30 a.m., it was 73 degrees out. It was going to be a hot morning which would mean it would be one hot race.
Now, I’ve run in the heat before. I’ve been making myself do it this year instead of hiding in the gym on a treadmill. I am just smart and go out early or head out late. No running in the heat of the day. But I think making myself do it, despite always wilting in the heat, was a major factor in this finish. That being said, I decked myself out in shorts and a sports bra. The less fabric I had on, the cooler I would stay.
I ate a bowl of cereal prior to heading out to the Starlight Strawberry Festival, which this race was kicking off. I packed a Lärabar for the road to eat about 45 minutes before the race so I wouldn’t get hungry while on the run. No need to pack a change of clothes as home was a short drive away and I wanted to run, eat strawberries, and then go shower. That was the plan. So, into the car I went and headed up through the rolling and winding streets of Floyds Knobs towards Starlight, Indiana.
I actually ran this race last year. But it was cold last year. I was decked out in capri pants and a long-sleeve running shirt. Shivering at the start. So, this return was going to be quite different than the year before because running in cold is easier than running in heat. At least when you warm up in the cold, you get warm. When you warm up in the heat…you get even hotter than you already are.
We arrived at the Starlight Strawberry Festival and were directed to a spot to park. Then it was off to packet pick-up. This race always uses left-over race bibs from previous races, so I was decked out in one for The Shamrock 2 Miler. My roommate helped me get pinned up and out the door we went to give me ample time to stretch. As I was finishing that up, Judi, my roommate’s aunt, arrived with a newly decked out sign for me, completely adorned with strawberries in honor of the occasion. Awesome. Two signs (because the sign my roommate brings to every non-rainy race made the journey too). I have the best peeps who support me in my running. Honestly, I do.
Within moments, we were all moving a little ways up the street. I gave hugs to Cathy and Judi and they wished me luck. I prepped the iPod Nano as I made my way through the sea of runners and walkers to the little line across the road marking the start of the race. I was about 3 rows back. Next to me, I had a woman (who ended up taking 2nd for the women overall) who began bitching about running 5Ks. She just went on and on about how she hated this distance and would rather run ultra’s any day. Someone told her to just tack on another 97 miles then. I was just shaking my head. If you don’t like 5K races, don’t sign up to run in them. That easy.
The announcements were made and then…the gun was to send us on our way. But it didn’t fire. Naturally. So, we got a shout of “GO” and off we all went. I wanted to start off slow as I tend to go out fast and then struggle at the end, but I ended up going out fast anyway. Figures. Another reason I wanted to start off at a better pace was the heat. I was hot within moments of taking off on the race and heading up our first hill. But, what better way to accustom yourself to running in the heat than to do it.
Mile 1 was rough. There were quite a few small hills to take on. I was running near one guy and as someone he knew caught up to him, they began having a conversation. The guy who came up to him said that if they just run faster, it will be over sooner. It made me laugh. And then, before I knew it…Mile 1 was gone. I remembered very little about this course from the previous year, but I did remember that the second mile was where a lot of runners dropped off last year to catch their breath near the cornfield. I knew when I saw that cornfield I would be over halfway there.
And so I just kept going. I just wanted to stay on pace. No need to push too hard or drain myself in the heat for no reason. I wanted to be comfortable and not push my body beyond limits it wasn’t ready for…or needed to go. Mile 2 came around along with the only water stop on the route. I pushed on and then…it was there…
A steep-ass hill. No gradual incline here. It looked like a monster just looming out ahead of me. I admit…I was already feeling depleted of energy in the heat, that hill was the last thing I wanted to encounter. But, what can you do? You just run up it as best you can. So, that’s what I did. I won’t like…it totally slowed me down, but I just took it all in stride, pushed through it, and crested the top. It felt good, but damn, it took a lot out of me.
From there on, it was just a series of small rolling hills. As I rounded a corner, I could see the finish line. I picked up the pace a bit. And as I came in toward the finish line, my roommate was screaming at me. Just shouting. I checked the time clock and it was at 24-minutes and some seconds and ticking up. I found whatever power left in my legs to propel me across that finish line in a very surprising sub-25 minute 5K. My first.
It felt…amazing. I couldn’t believe it. Cathy and Judi came over, handed me water. I downed it and went to turn in my card with my time, name and age on it. When I returned, we made our way into the festival area and found a spot to camp out. When the strawberry shortcake booth finally opened we went and got some strawberries. As I can’t eat the shortcake, I just filled my bowl up with heaps of strawberries and dug in.
The awards ceremony began soon after and we cheered for the winners. The overall winners were the team from the University of Cincinnati that always comes down and sweeps this race of the top awards. It happened last year too. Then the divisional awards were handed out. And the craziest thing happened.
I won my division. I wasn’t expecting that at all. I was so surprised when they called my name for taking first place in the 30-34 women’s age group. Cathy and Judi went ballistic and shouted for me as I went up to receive my award from the Strawberry Festival Queen. I’m still in shock, I believe.
The official results for the Run for the Berries 5K haven’t been posted yet, but my official time is 24:50 (WOOHOO!). The card I was handed at the finish had a 13 on it, but I’m not sure if that meant I was the 13th finisher of the 13th woman. And, as I mentioned before, I placed first in my division. If the results ever get posted, I’ll update this to give official standings.
For now…I sit here just really proud of myself for finally pulling off that sub-24 minute 5K. I didn’t think I’d see it this year. And this one…there was no mistaking the time. The course is the right length. The time…officially stands.
The brand name says it all. Honestly. If you are going to call yourself So Delicious, than your products best live up to the branding.
This one…certainly does.
In fact, this one had a lot to live up to. Neapolitan ice cream just happens to be one of my favorite flavors…ever. Why? Because you get three-for-one. And three of the most traditional, best ice cream flavors at that: chocolate, vanilla, and strawberry.
Here’s the kicker, though. So Delicious specializes in ice creams that are dairy-free. Yep. No milk product here. In fact, this particular variety has a soy milk base, although So Delicious also has coconut milk based and almond milk based treats as well.
So Delicious Dairy-Free Soy Milk Neapolitan Ice Cream
Flavor, flavor, flavor. Flavor is the key when it comes to a sweet treat. After all, you are treating yourself. And that’s allowed. But make sure the treat, the splurge, the taste is worth it. In a nutshell, the Neapolitan ice cream from So Delicious is worth it…and then some.
The rich chocolate, creamy vanilla, and sweet strawberry flavors all mesh together for the perfect blend in this non-dairy frozen dessert. Honestly. I wouldn’t joke about ice cream. In fact, my only regret on this brand is how expensive it is compared to regular ice cream. But when you are a gluten-free, lactose intolerant person…well…treats do not come cheap. They are manufactured in different ways and therefore the cost of them goes up. But this…is totally worth the price. In fact, I’m hard pressed to say which flavor I like to save for last. They all taste amazing.
And the carton is swirled with each flavor, not just a line of one of each of them like most brands on the market. Each scoop leads to a different flavor hiding below. It’s a fun little non-dairy dessert puzzle.
Looking for a sweet treat to help you beat the summer heat? So Delicious Neapolitan Ice Cream is just that treat you’ve been searching for. Trust me. I love ice cream…I wouldn’t steer you wrong!
So Delicious Dairy-Free Soy Milk Neapolitan Ice Cream
Schär has once again surprised me with another one of their fantastic products.
I am always so skeptical when I open up one of their products, ready for it to disappoint me or, even worse, turn me off from the brand entirely. But…so far…it has surpassed expectations and made me a true believer in the products that they give to the gluten-free community.
The product that I was trying this time was Schär’s Gluten-Free Pizza Crusts. I had never seen these in my area, but my roommate and I spotted them while out at a grocery store in Birmingham, Alabama, shortly after the Gluten-Free Expo we attended. The moment I saw them I knew I had to at least try them. Pizza nights are kind of a big deal in our apartment. I love to experiment. But when I went gluten-free a year ago…pizza nights became less frequent and more trial-and-error when it came to the base to stack the toppings on.
Schär Gluten-Free Pizza Crust
Being completely honest from the start, I was more than a little disappointed when I opened up the box of pizza crusts and removed the vacuum-sealed bags that held two pizza crusts. I was only doing up one pizza (and topping it with some plum tomatoes, walnuts, goat cheese, vegan mozzarella cheese, caramelized onion, and spinach), and the box led me to believe the product I was getting was actually a good deal bigger than it was. That being said, I went ahead and opened up one of them, setting it in the middle of my pizza pan. It seemed so small laying on there. It felt almost dry and rubbery before baking and I was very nervous about using it because of it. However, I went ahead and spritzed it with some extra virgin olive oil, then layered on my toppings, save the spinach, which I added at the last minute to simply just wilt. Then, into the oven it went at 425°F for 10 minutes it went.
Schär Gluten-Free Pizza Crust (topped and baked)
What emerged from the oven was a success and a surprise. The crust bubbled up a little to perfect, crunchy-but-chewy perfection. It wasn’t grainy as some tend to be in texture. And it definitely held up all the toppings without turning to mush. Crusts that get soggy are my pet peeve, and this one did not have that issue at all. It tasted flaky and like pizza you could get at a pizza place in town. I still wish the crusts were bigger, however.
These pizza crusts are a little higher on the calorie side than I usually like for my pizza crusts. For only 1/3 of the little crust, you are tacking on 130 calories, and that’s before adding the toppings. That being said, comparing it to other gluten-free pizza crusts I’ve had, this is lower…but some you can have an entire crust to yourself or at least half of one for just about the same amount. And these do make really small slices of pizza when you slice into it.
Each pizza serves 3 people, but you may want to consider a salad or something to go along with it, because the slices are far from filling when all is said and done. However, I will hand it to Schär for once again making a delicious gluten-free product that is not only easy prepare, but bakes up to pizza crust perfection. And, even better, the other slices sat in the refrigerator for two days and when reheated in the microwave, still weren’t soggy and maintained that crispy, but chewy texture of a perfect crust.
These crusts might be small…but they are mighty. And mighty good.
A serving (two slices) of pizza on Schär Gluten-Free Pizza Crust
Bakery on Main Gluten-Free Extreme Fruit & Nut Granola
Product: Bakery on Main Gluten-Free Extreme Fruit and Nut Granola – $6.49+
Granola is either good or it’s not.
It’s that simple.
Thankfully, all of the varieties I’ve been able to try from Bakery on Main have delighted my taste buds and made me consider actually going out to the store to buy the bigger bag versions (I had sample packs from a Gluten-Free Expo in Birmingham, AL). Which is weird, because when given the chance to buy granola, I usually opt for something else. The reason being that they are loaded with sugars and, usually, fat along with it.
While Bakery on Main’s granola selection is varied and delicious, all of the varieties offered do have a lot of sugar in them. It’s not something I like seeing in my food, but…I’ve actually seen worse. For granola, however, Bakery on Main makes fantastic, low-fat, granola options for the gluten-free community.
This was the last sample pack in my cabinet. Bakery on Main’s Gluten-Free Extreme Fruit and Nut Granola. I was actually a little sad to reach the end of the sample packs. I was quite enjoying my little journey through gluten-free granola (that is good!).
Here’s another one that excited my palate upon the first bite. Ever present are the Bakery on Main granola staples – the crunchy corn, rice and seed clusters that have been present in each version of the granola. I like it. It’s a nice touch and definitely lightens up the granola a lot. But also included in this one are a variety of nuts including almonds, Brazil nuts, pecans, walnuts and filberts. On the fruit category, add a sprinkling of dried cranberries, raisins, apricots and coconut. What you have here is an amazing salty/sweet combination that really works.
I loved it. I would dig through my pack and find the different dried fruits and pair them with nuts and the corn clusters. It was a delicious, fun, and filling lunch for me. I loved the variety of flavors in this one. It was fun to toss a bit back and just chew, tasting the fruity sweetness against the sweetness of the corn and seed clusters, mixed with the salty nature of the nuts. It was really, really good.
A serving size of this granola is 3/4 of a cup. That’s about 1/2 a cup more than most granola. This will set you back 26o calories and 13 grams of fat, however. I know! 13 grams of fat isn’t exactly low in fat, but much of that is derived from the nuts, which are a healthy fat. Still, it does make this one a little harder to swallow, yes? But…the one thing I hate seeing on these nutrition facts is the 11 grams of sugar. I don’t think granola has to be loaded with sugar to taste good.
That being said, Bakery on Main does provide a delicious line-up of granola. The important thing to watch is your serving size. So, if gluten-free granola is your thing…I highly recommend Bakery on Main. Their line-up is amazing, tasty, and better for you than most other options out there.
Bakery on Main Gluten-Free Apple Walnut Raisin Granola
Product: Bakery on Main Gluten-Free Apple Raisin Walnut Granola – $6.49+
I know.
It sounds like there is a lot going on with this granola. Not just apple walnut or apple raisin, but Apple Raisin Walnut…because why should you settle for less when sometimes more is better?
A part of me is glad I ate this one after I had the Rainforest Granola. While I still love every bite of that one, there was just something so flavorful and delicious about the Apple Raisin Walnut variety. Honestly. It had the perfect level of sweetness and enough components to keep the texture interesting. Let me tell you, my palate was anything but bored.
While the dehydrated apple bites, the raisins, and the chopped walnuts are the headliners, there is so much more to this granola to meet the eye. Adding a nice crunch are gluten-free corn flakes. In the mix, you’ll likely discover flax seeds, sunflower seeds and sesame seeds. So, it is definitely a nice mix of textures. And if that wasn’t enough, it is sweetened with honey, cinnamon, and raisin juice. Yes…raisin juice.
Like I said about the previous one, the only thing that troubles me is the amount of sugar listed on the nutrition information. While this granola is packed with the healthy fats your body needs, that sugar level, standing at a rather high 8 grams, is a bit shocking to see. But…I suppose with it being granola I shouldn’t be too picky. But, it just doesn’t seem like the best choice when stacked up against other options out there.
That being said, Bakery On Main certainly does granola well. I was blown away by the fantastic flavors and crunch that came with this one. The intermittent dried apple and raisin lent a nice chewiness to an otherwise crunchy granola. And those walnuts were a needed salty (but not too salty) addition to the entire combination. It just worked and it worked well.
If you are a fan of granola…then I highly recommend checking out the gluten-free options that Bakery on Main has to offer. You can normally find them in your local grocery stores or natural food stores. They haven’t disappointed me yet. I hope to enjoy more of these…one handful at a time.
It’s strawberry season, my friends. And that makes me one very happy girl. Strawberries are my favorite fruit…ever. So, when I found a bunch of organic strawberries at the grocery store on Sunday, I bought them up. And then…I just needed a reason to use them.
Well, as breakfast is the most important meal of the day, I opted for a little breakfast experiment. What emerged were phenomenally fruity pancakes that are low in calories and packed with flavor. Seriously. I want to keep making these for life.
1 cup gluten-free flour (I used Hodgson Mill Multi-Purpose Baking Mix)
1 tbsp sugar (I used Truvia)
1-1/2 tsp baking powder
1/4 tsp salt
1/4 cup + 1 tbsp unsweetened apple sauce
3/4 cups Trop50 Red Orange Juice
1/2 cup strawberries, chopped
Directions:
Preheat griddle to 350°F.
In a bowl, mix together baking mix, sugar, baking powder and salt. Add the unsweetened applesauce and orange juice. Mix until blended. Fold in the strawberries.
Place 1/4 cup of batter for each pancake on the griddle and cook on one side until small bubbles form on the edges. Turn over and cook until golden brown.
Top however you like. I garnished mine with a sprinkle of powdered sugar, some sliced strawberries, and warm maple syurp.
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These pancakes cooked up light and fluffy. And, as an added bonus, had a great fruity flavor. The combination of the applesauce, the orange juice, and the strawberries all came together and created a sweet, delicious, fruity breakfast pancake. I’m currently eating leftovers I reheated now. So delicious.
Oh…and two of these will only set you back 132 calories. And with only 1 gram of fat…indulge. Trust me.
So…I’m a sucker for things with apple in them. Honestly. It is a very versatile fruit. So, while pondering a new variety of scones to create for my early-morning gym days, I came up with the idea to take my previous Gluten-Free Apple Cider Scone recipe and step it up a notch by adding chunks of Fuji apple and some candied walnuts. And why not? Had I used agave (which I have in my pantry) instead of honey…these would be completely vegan too. Feel free to substitute!
Recipe: Gluten-Free Apple Cider Scones with Chunks of Apple and Candied Walnuts
Gluten-Free Apple Cider Scones with Chunks of Apple and Candied Walnuts
1/4 cup candied walnuts (see directions below on how to make your own)
1 Fuji apple, peeled and chopped
1 tbsp honey
1/4 cup + 1 tablespoon unsweetened apple sauce
2/3 cup apple cider
Directions:
If making your own candied walnuts, preheat the oven to 325°F.
Roughly chop 1/4 cup of walnuts. Melt down 1 teaspoon margarine and add walnuts. Season with ground cinnamon and nutmeg to taste. Add 1 tablespoon honey (or maple syrup). Mix together until well coated.
Place nuts on a stick-free baking sheet (I recommend parchment paper) and bake for about 15 minutes or until the nuts start to brown.
Cool for 10 minutes, or until dry.
For the scones, turn the oven up to 375°F.
Mix the dry ingredients together.
Add the applesauce, chunks of apple, candied walnuts, honey and apple cider. 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.
Top each with a drizzle of honey and a sprinkling of cinnamon and sugar.
Bake for 15-17 minutes.
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What emerged from the oven were soft, delicious scones that smelled like fresh apple pie. Even better, when I reheated these at the office, they reheated to perfection in the microwave. And the taste…just like homemade apple pie (minus the crust). They are a softer scone (due to the use of apple sauce), but they are the perfect hit of sweetness. And who doesn’t like a breakfast that tastes like apple pie, right?
For just messing around with ingredients in the kitchen…these came out fantastic. The addition of the real apple chunks and the candied walnuts just took my original recipe to the next level. And instead of eggs, the use of unsweetened apple sauce just added to that apple flavor that I love.
I love having a waffle maker. Granted…it can be quite time consuming to make waffles from scratch, but the reward is fantastic waffles that aren’t packed with preservatives or “fresh” from a box in a freezer. Recipes can be created or tweaked to your liking.
The other day, I was trying to come up with something to make that wouldn’t require the use of eggs. After all…I only had one left and most of my waffle recipes involve at least two eggs. I also had the remnants of a bag of frozen blueberries in my freezer that I was tired of moving around, so I figured blueberry was the way to go.
After a bit of hunting online, I came across a recipe on Fat Free Vegan Kitchen for Fat Free Vanilla or Blueberry Waffles. I figured…why not incorporate both? So, that’s what I did.
1-1/4 cups gluten-free flour (I used Bob’s Red Mill Gluten-Free Multi-Purpose Flour)
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon baking soda
3/4 teaspoon salt
1-1/3 cups almond milk (I used Almond Breeze Unsweetened Original)
1 tablespoon cider vinegar
2 tablespoons agave nectar
1 teaspoon vanilla extract
3/4 cup blueberries
Directions:
Combine the dry ingredients in a medium-sized bowl.
Combine the soy milk, cider vinegar, and agave in a smaller bowl. Add the vanilla extract.
Pour the wet ingredients into the dry and stir just until all flour is moistened. Fold in blueberries.
Set batter aside while you heat your waffle iron.
If necessary, spray your waffle iron with canola oil and follow your iron’s instructions for making waffles, cooking until golden brown.
Top with your favorite toppings and enjoy!
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The thing to remember about fat free waffles is that they will cook up to be softer than traditional waffles. I simply popped mine into the toaster and they crisped right up.
This recipe yielded really good waffles. They tasted a bit sweet at first, but the more I ate, the more I liked them. And really…blueberries are the ultimate breakfast fruit. They are fantastic not only in waffles, but muffins, scones, pancakes, and even cereal. And with all the health benefits of blueberries, why not feast on them any way you can come up with?
And the good news? My waffle maker is a waffle stick maker, which means…2 waffles in a serving. One serving of this recipe meant only 183 calories. Delicious and it won’t ruin your meal plan for the rest of the day.
The Celiathlete 