Gluten & Dairy Free French Toast


A few weeks ago I shared some of my 2015 resolutions. So far, I am happy to say that I’ve stuck to each one of those. Isn’t it funny how some people make resolutions for one thing or another, not really committing to them, and by the second week in, it’s already over. If there’s one thing I’ve learned through my life it’s that if you are seeking change in your life, you have to want it. You have to believe it. You have to live it each day. Commit to it and move forward. But, it can be a struggle each day to stick with that commitment. I have also learned this. I hope you’ve stuck with your New Years resolutions and continue to live them each day!

When I first committed to being gluten free, I had no idea what was in store for my family. I didn’t know what was in store for the boy. But, after watching him for 2 and a 1/2 years I knew that something needed to change. So for us, going gluten free was the only option. We watched in amazement as we saw him light up. It was like he came out of his shell. He started sleeping. His constant tummy issues stopped. Those nasty black circles under his eyes disappeared. His moods stabilized and he became himself. We were elated that changing something as simple as his diet could unlock his door. That was just the beginning for the boy and we’ve never looked back. When I decided to commit to being gluten free I had no idea that the results for me would be so positive as well. Gluten makes us sick. Period. We’ve had a few incidences where the boy has been ‘glutened’ and a close family member watched him change very quickly. He became very irrational, aggressive, defiant, and that’s just the personality changes. He had all sorts of tummy trouble as well. He was miserable. It was like he was a different child completely. Over time I’ve gotten better at navigating situations so as to avoid those instances of being ‘glutened’. We’ve taught him to understand why he’s gluten free and that being different from other kids, doesn’t change a thing. It just means that Mommy or Daddy have to do a bit of leg work ahead of time. He’s been in situations where he didn’t get a cupcake when 22 other kids did and I’m proud to say that even though there were a few tears, he was okay with it. I mean, don’t get me wrong, he’s 6 and it’s hard to completely understand it all, but I am very proud of him for being so grown up. We are still working with the girl but she too understands why being gluten free is just our way of life.

Finding recipes to share with your family can be difficult when you’re told to cut gluten from your diet for one reason or another.  It can be absolutely intimidating to change something so drastic. Let’s face it, there’s gluten in everything. Literally. It’s hiding in places that it shouldn’t! But, when it’s keeping you healthy, it’s a no-brainer. For us, including dairy and soy, really limits our options when it comes to pre-packaged foods at the grocery store. Not to mention, the cost. It’s tough enough to feed a family of four these days, let alone a family of four that is gluten, dairy and soy free! I have learned that foods made from scratch are not only better tasting, but better for you. All of our meals are made this way. And, I find comfort knowing that I know exactly what goes into my kids’ mouths each day. And, yes, not all of it is super healthy, but they’re still kids right? And every kid deserves to be a kid. That’s why I’m sharing my story with the world. So every kid, gluten free kiddies included, can just be kids.

This week’s recipe is amazing. The reason that I love it so much is that it is something special that I can create for my family and both the boy and the girl can’t get enough of these. It’s reserved for special days. I served this Christmas morning alongside gluten free breakfast sausage, fresh fruit and of course coffee and juice. It’s a simple recipe, but soooo delicious. I like to use coconut milk to give the french toast a slightly sweet flavour, but use whatever non dairy milk is your favourite. If you’re looking for that special breakfast or brunch idea that will wow your guests or family, then look no further. This recipe is for you!

Gluten Free Dairy Free French Toast

In a small mixing bowl combine the following:

2 eggs

2/3 cup Coconut milk (or your favourite non-dairy milk)

1/4 tsp cinnamon

1/4 tsp ground nutmeg

1 tsp vanilla extract

Beat together until well mixed. Set mixture aside.

Using Jenny’s Glorious Gluten Free Bread, soak each piece of sliced bread into the milk mixture. Cook on medium heat until french toast becomes a nice light brown color, flip and cook on the opposite side.

 DSC_2002Repeat until all your milk mixture is gone.

Top with fresh fruit, syrup, honey, jam or whatever floats your boat! Enjoy!

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Love,

Jenny

Gluten & Dairy Free French Toast
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Breakfast
Ingredients
  • 2 eggs
  • ⅔ cup Coconut milk (or your favourite non-dairy milk)
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
Instructions
  1. In a small mixing bowl beat the eggs, coconut milk, cinnamon, nutmeg, and vanilla extract.
  2. Set mixture aside.
  3. Using Jenny's Glorious Gluten Free Bread, soak each piece of sliced bread into the milk mixture. Cook on medium heat until french toast becomes a nice light brown color, flip and cook on the opposite side.
  4. Repeat until all your milk mixture is gone.
  5. Top with fresh fruit, syrup, honey, jam or whatever floats your boat! Enjoy!

 Recipe adapted from AllRecipes.com

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Jenny’s Double Chocolate Gluten Free Waffles

Father’s Day is just around the corner. School is winding down and summer is slow to start, but I have a feeling that it will warm up sooner rather than later. At least that is what I am hoping for! With Father’s Day just around the corner, my mind is spinning in a million different directions. My Dad passed away 17 and a half years ago. I was just a teenager. It was the hardest thing I’ve had to endure. It was unexpected, not that if it was expected it would make it any easier. My Dad was an amazing man. At 16 years old, he was my best friend and I didn’t understand how my life could go on after that. But, somehow I managed and so did everyone else around me. Now that Father’s Day is here again I always want to make it extra special for my hubby, who has been a Dad for almost six years now.

I remember when I was a kid, I would fool around in the kitchen with my siblings and make my Dad breakfast in bed. Looking back, I now know that it was a disaster every time. I still don’t understand how my Dad managed to stuff down the burnt toast and cold eggs with a smile on his face. But, he did. Our kids have never made hubby breakfast in bed, but this year it’s going to be a first. They are 3 and 5 now and I think they can manage with some help from me. I know that he will choke down the burnt eggs and cold coffee with a smile just the same as my Dad always did. And, Oliver and Charlotte will love him all the more for it. The kids are excited for Daddy to try these new Double Choco GF Waffles. I made them for the kids and I’ve never seen a 5 year old eat so much for breakfast. Literally! He ate 2 1/2 waffles and I had to stop him at that. I’m sure he would have stuffed down the other 1/2 but I didn’t want to deal with the repercussions of him doing that. I could forsee a stomach ache and some tears!

I’ll tell you what I love about these waffles … they don’t have any added sugar to the batter. I’m not a fan of adding sugar as I know that my kids always have them with either fresh berries and syrup or honey. I’ve seen some recipes call for 1/4 cup of sugar added to the batter and I can honestly say that I don’t care for the taste. I’m not a huge fan of super sweet waffles. I’d rather just have a tad of honey spread on the top or a bit of sugar free syrup. The other thing that I love about these waffles is that my kids love chocolate and they think that they’re just getting a chocolate overdose while they are eating it. Besides the few added chocolate chips and the syrup I put on top, they aren’t getting a ton of sugar. And, besides, everyone needs a treat right? I know that there are some kids that eat Coco Puffs and Fruit Loops every morning for breakfast … that’s somewhere I’m glad we can never head with being GF! For us, these waffles will be served along with turkey bacon and eggs … two of my hubby’s favourite breakfast items. Whatever your Father’s Day Breakfast is, be sure to add my waffles to your menu. You won’t be dissappointed and whatever you have leftover, pop them in the freezer or fridge. When you’re ready for another fix, throw them in the toaster and you’re all set! It’s as easy as that! Happy Father’s Day to all the Dads out there! Enjoy your day and especially your extra special breakfast! As always, let me know how they turned out for you. And, I’ll let you know how great hubby did keeping a smile on his face for the cold eggs and bacon!

Jenny’s Double Chocolate Gluten Free Waffles

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1 3/4 cup Jenny’s All Purpose Gluten Free Flour*

1/4 cup high-quality Cocoa Powder (I use Rodelle’s Gourmet Baking Cocoa from Costco – it’s delicious and rich tasting!)

1/2 tsp salt

2 tsp baking powder

2 tsp vanilla

2 tbsp canola oil + 1 tbsp for waffle iron

2 large eggs, beaten

1 cup rice milk (or your favourite dairy free milk) + 1/2 tbsp vinegar

1/4 cup Enjoy Life Chocolate Mini Chips

In a small mixing bowl combine Jenny’s All Purpose Gluten Free Flour, the cocoa powder, salt, and baking powder. Set aside.

DSC_0803

In a measuring cup or small bowl combine your dairy free milk and vinegar and set aside.

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In another small mixing bowl. Whisk the eggs lightly. Add the vanilla, and canola oil.

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Combine your dairy free milk and your egg/oil mixture with your dry ingredients. Add in your chocolate chips to your waffle batter.

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Fill each waffle well 3/4 full and cook on medium heat. I use this waffle maker and it’s never let me down. I always grease the waffle iron with a little bit of canola oil before each batch to ensure I don’t have a sticky waffle mess!

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And …. Ta Da! Enjoy!

DSC_0806Love,

Jenny

Jenny's Double Chocolate Gluten Free Waffles
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Cuisine: Breakfast
Ingredients
  • 1¾ cup Jenny’s All Purpose Gluten Free Flour*
  • ¼ cup high-quality Cocoa Powder
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 2 tbsp canola oil + 1 tbsp for waffle iron
  • 2 large eggs, beaten
  • 1 cup rice milk (or your favourite dairy free milk) + ½ tbsp vinegar
  • ¼ cup Enjoy Life Chocolate Mini Chips
Instructions
  1. In a small mixing bowl combine Jenny's All Purpose Gluten Free Flour, the cocoa powder, salt, and baking powder. Set aside.
  2. In a measuring cup or small bowl combine your dairy free milk and vinegar and set aside.
  3. In another small mixing bowl. Whisk the eggs lightly. Add the vanilla, and canola oil.
  4. Combine your dairy free milk and your egg/oil mixture with your dry ingredients. Add in your chocolate chips to your waffle batter.
  5. Fill each waffle well ¾ full and cook on medium heat. I always grease the waffle iron with a little bit of canola oil before each batch to ensure I don't have a sticky waffle mess!

* Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

 

 

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Gluten Free, Dairy Free Waffles

Easter is just around the corner … literally. I think I woke up this morning and had to give my head a shake. I looked outside to see the snow falling down like crazy. Snow? Easter? Yeah, they don’t exactly go hand in hand. My little Charlotte had the best line of all. Leaving Grandma’s house she was shouting “Merry Christmas! Happy Easter!” The things that kids say and think of is so funny. I am hoping that the snow stops soon … goodness it’s the middle of April! But, either way, Spring will come sooner or later, but it looks like it will be later! Oh well, such is life, right?

When I think of Easter … I think food. Well, and family. But, mostly food. When we first went on this gluten free journey, holidays such as Easter, Christmas and Thanksgiving just seemed scary. And, to be honest, not appealing. Since Oliver was the first one trudging down the gluten free path, I didn’t ever want him to feel left out. Even though he was only 2 1/2 years old I made a promise to myself that he would never feel excluded from anything. Isn’t that what every mother wants? To watch their children grow up and just enjoy life. I never wanted him to feel different from other kids. I wanted him to know all about the reasons he couldn’t have what other kids were having, but wanted him to have something equally as fun as the next kid. He would not feel excluded. Period. The easiest place to feel different or excluded are those big family gatherings that surround Easter, Thanksgiving and Christmas. So, both hubby and I have done our best to educate and teach our kids that they are not different, but special in their own way. And, they do understand that they can’t have the same chocolate cake that their friends or cousins are having, but they know that Mommy will always make an allergen free chocolate cake they can have. Ages ago, when Oliver first when gluten free, we came across a situation where my heart broke. He was just 2 1/2 years old. We were traveling and we were with other families and children. After our dinner, ice cream was offered for dessert. And, of course because Oliver was dairy free and gluten free, he was excluded. Instead of the ice cream, Oliver was offered a fruit cup. At 2 1/2, Oliver understood that a fruit cup was not equal to an ice cream cup. There may have been good intentions on the part of the person offering, but I’ll tell you, it was hard to explain to him why he couldn’t have the same dessert as the other kids. My heart sank and I knew that I not only had to educate my child about his allergies, but I might also have to do some education with the people around us. I also made up my mind that I would always provide my kids with an allergen free treat they can have and I wouldn’t ever be caught in a situation that left my kids feeling different and consequently, devastated. And, since that encounter, I have kept my promise. Even with Oliver being in school, where cupcakes are brought in by parents on birthdays or cookies are consumed for special treat days, Oliver always has the same … just a safe treat from Mommy. Oliver’s teacher keeps a stock of gluten free, dairy free and soy free cupcakes in the freezer for when a student brings in cupcakes to celebrate their birthday. And, her desk drawer has cookies and other safe snacks if the kids get a treat during the day. Isn’t that amazing? She is so supportive of Oliver. I am so happy.

If you were invited to our home for Easter, it will start off with a beautiful breakfast. My kids love waffles. Who doesn’t really? I make these waffles at least twice a week for a quick breakfast. They freeze beautifully and I just pop them into the toaster when needed. And, to top it all off, they are easy to make. I prefer to use coconut milk, but these turn out with whatever dairy free milk you have. Top them with fresh fruit and maple syrup and you won’t regret it. They are amazing! This is a beautiful way to start any day, not just Easter!

Gluten Free, Dairy Free Waffles

1 3/4 cup Jenny’s All Purpose Gluten Free Flour*

1/2 tsp salt

2 tsp baking powder

2 tsp vanilla

2 tbsp canola oil + 1 tbsp for waffle iron

2 large eggs, beaten

1 tsp cinnamon

1 cup rice milk (or your favourite dairy free milk) + 1/2 tbsp vinegar

In a small mixing bowl, combine Jenny’s All Purpose Gluten Free Flour, salt, baking powder and cinnamon. Set aside.

DSC_0662In another mixing bowl combine the eggs, canola oil, vanilla and lightly beat.

DSC_0664Next, add the wet ingredients to the dry. Add in rice milk and mix until just combined. You should end up with a slightly thick, but pourable batter.

DSC_0665Grease your waffle iron lightly with canola oil and pour your batter into your waffle iron. I cook my waffles on the medium heat setting of my waffle iron. (My waffle iron is the Cuisinart belgian waffle maker.)

DSC_0670Top with your favourite berries, syrup or whatever turns your crank! Enjoy!

DSC_0421

Love,

Jenny

Gluten Free, Dairy Free Waffles
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Cuisine: Breakfast
Ingredients
  • 1¾ cup Jenny's All Purpose Gluten Free Flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 2 tbsp canola oil + 1 tbsp for waffle iron
  • 2 large eggs, beaten
  • 1 tsp cinnamon
  • 1 cup rice milk (or your favourite dairy free milk) + ½ tbsp vinegar
Instructions
  1. In a small mixing bowl combine Jenny's All Purpose Gluten Free Flour, salt, baking powder and cinnamon. Set aside.
  2. In another mixing bowl combine the eggs, canola oil, vanilla and lightly beat.
  3. Next, add the wet ingredients to the dry. Add in rice milk and mix until just combined. You should end up with a slightly thick, but pourable batter.
  4. Grease your waffle iron lightly with canola oil and pour your batter into your waffle iron. I cook my waffles on the medium heat setting of my waffle iron. (My waffle iron is the Cuisinart belgian waffle maker.)
  5. Top with your favourite berries, syrup or whatever turns your crank! Enjoy!

Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

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