Breakfast

Gluten Free Peanut Butter Chocolate Chip Waffles

/ stlmaryland / 1 Comment

Waffle_PeanutButter

After I came home from volunteering in my older son’s class at school today I made my younger son and I Gluten Free Peanut Butter chocolate chip waffles topped with syrup and plum jelly for lunch.

I had made a waffle for my older son earlier that day because there was a birthday celebration for a classmate that brought waffles as her treat. Of course my kids can’t participate in class treats since most things brought in are riddled with gluten. So I made him a Gluten Free Waffle so he wouldn’t be left out on the celebration.

Well that afternoon, the younger one said he wanted a PB&J sandwich and I suggested a PB&J waffle instead. Sounded like a good idea since I had mix leftover. Why have it go to waste, right?

So I added peanut butter to the mix and then baked the mixture on my belgian waffle maker.

81xgeejUBEL._SL1500_I had never tried Hodgson Mill’s Gluten Free Pancake & Waffle Mix before and was eager to open the package I was graciously given. I couldn’t wait to taste how it turned out especially since it was a Non GMO product as well.

I was happily surprised to see the mix was made with whole grains and didn’t have any sugars or sweeteners added to the ingredients. The waffles I made with this mix were good. A little drier – but probably cause I added a thick peanut butter — and nothing syrup and jelly couldn’t fix. The taste was nice with a slight nutty flavor.  And the texture was perfect, too. Even my kids liked them which was a bonus.

Gluten Free Peanut Butter Chocolate Chip Waffles

Ingredients:

1-1/2 cups Hodgson Mill’s Gluten Free Pancake & Waffle Mix*
1 Cup Milk
1 Egg
3 Tbsp Oil
1 Tbsp sugar
2 Tbsp peanut butter, smooth
1/4 cup chocolate chips

Syrup to taste
Jelly to Taste

Place Hodgson Mill’s Gluten Free Pancake & Waffle Mix with Milk, egg, oil, sugar and peanut butter. Mix until smooth. Add chips and fold in.

Pour into a preheated waffle iron. Bake 6-8 minutes until golden.

* Mix ingredients: Whole Grain Sorghum Flour, Brown Rice Flour, Milled Flax Seed, GDL, Corn Starch, Sodium Bicarbonate, Xanthan Gum, Flake Salt.

Gluten Free Egg Muffin Sandwich

/ stlmaryland / Leave a comment

I decided to make the kids and I Egg Muffin Sandwiches this morning for breakfast since I had come across a package of Ener-G English Muffins at the grocery store. I love English Muffins and have really missed having an English Muffin since we had to go gluten free over a year ago.  And well… plus, I love Eggs Benedict.. Egg Muffins, and the list goes on. I have to say the English Muffins were more like a croissant than an English Muffin — which is perfectly fine. I love croissants so it was great. I cut the roll in half then toasted them in the toaster and it worked out perfectly. This could probably be a great roll for Turkey Salad Sandwiches as well… hmmm sounds like I might have to try that sometime soon. Egg_Sandwich

Ingredients

  • 1 Ener-G English muffin split and toasted
  • 1 egg
  • 1 slice of American cheese
  • 1 slice of deli ham

Directions

  1. Take a microwave-safe greased ramekin place a slice of ham in the ramekin then crack an egg on top of the ham.  Place ramekin in a ziploc bag (in case egg explodes in microwave) and place container in the microwave and cook for 45-60 seconds until all the liquid is cooked off and egg is cooked through.
  2. When the egg is ready, place it on top of the bread and top it off with cheese and the other half of the bread.  The egg will be hot and will melt the cheese.