Waking up with waffles

I recently found these wonderful little waffles in the frozen foods section of the supermarket.  They are gluten-free but may have quite a few irritants for some.  The ingredients: water, organic corn flour, potatoe starch (deadly nightshade), organic soybean oil, granulated sugar cane juice, organic flax seeds, organic buckwheat (another possible allergen), bakindg powder, organic potatoe flour, soy lecithin, organic amaranth seed, organic quinoa seed, sea salt.  

So although these are not the best option for me personally, I thought some people would like to know of these.  They taste mostly like your average frozen waffle, however they do have a very lovely nutty flavour, and they are incredibly versatile!  They also have that wonderful quinoa and amaranth.  Enjoy 🙂

 

Pumpkin seed yeast Bread

 

I saw this Gluten-free, vegan yeast bread here:  http://glutenfreevegan.wordpress.com/2007/05/29/yeast-bread-v10/ 

She also has a yeast free version!

It looked so delicious I decided to try it.  

 

Here are some pictures:

 

 

And now for the rundown:

I used the two and a half cups of water in the beginning which was a big mistake because I had to keep adding more flour later to make it thick enough.  I didn’t follow the instructions so well..woops.  It did rise beautifully though!  

Once baked and pulled out of the oven, the texture was wonderful.  Light and slightly chewy but soft with bubbles inside!  It has quite a hard crust which I wasn’t fond of but some might like this.  The taste was rather bland so I would recommend adding some seasonings or just more nutritional yeast before baking.  The one good thing about it being somewhat bland though, is that it’s neutral enough for it to have so many topping possibilities.  And OH! the possibilities.  This bread is good enough for a sandwhich, and you don’t hear that very often (or ever) with gluten free bread.  How about some “cream cheese” with jam?  Or peanut butter and jam?  Or chickpea salad!  Avocados and olives and spinach with dressing…..mmmmm.

One thing to note also is that I put it in my fridge overnight and in the morning it felt like dry crumbs, but as soon as I micro-waved it for a few seconds (about 30), it felt like it was fresh out of the oven again.  Wonderful!

Coconut “shrimp”

Now, I know fried food is a drag on the body, but sometimes I can’t help myself.  While looking in my freezer and realizing I still had a good 2 pounds of faux shrimp from many months ago, I figured it was time to do something with them.  My first thought was coconut shrimp  since I never could resist it while growing up.  So I ended up looking for a coconut shrimp recipe (non vegan) and veganizing it.  It had a gluten free option (but with egg) so I tried that and used ener-g egg replacer which I was sure would fail.  And it did.  However I have to say the shrimp was lovely even though the coconut fell off during cooking.  I wouldn’t put the recipe on here seeing as it was time consuming and not well worth it.

I will however post some pretty pictures of the wheat batter version I made for my family, since the pictures look great and it tasted amazing too (apparently).

 

 

This is the gluten free version!

 

 

The Wheat batter version!