Sunday, March 23, 2014

Sunday Morning Breakfast at Lunchtime

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This week's lunch idea is brought to you courtesy of Sunday breakfast waffle deliciousness. Breakfast at lunch is always a good idea, particularly if you have leftover bacon (hah!). Half of a Belgian waffle, sliced strawberries and leftover bacon packed with a little cup of maple syrup (that didn't fit in the picture). The kids were in heaven on Sunday, so let's see how excited they will be by the leftovers at lunchtime Monday (I think this will be a hit as long as I can set aside some bacon!)?

For bacon, look for uncured no-nitrate bacon. I buy the Vermont Smoke and Cure uncured bacon at BJ's. It says it is humanely raised, but I haven't looked into how true that is.  

Best Gluten-Free Belgian waffles 
(adapted from Carol Fenster's Wheat-free Recipes & Menus)

  • 2 large eggs
  • 1/4 cup coconut oil
  • 1 1/4 cups buttermilk (or 1 1/2 Tbsp raw apple cider vinegar and milk to make 1 1/4 cups)
  • 1 tsp vanilla extract
  • 1 3/4 cup gluten-free flour blend (we used Bob's Red Mill blend but any will do)
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  1. Heat waffle iron and spray with cooking spray
  2. Beat eggs in a medium bowl
  3. Melt coconut oil in the microwave (approx. 30 seconds)
  4. Add coconut oil. buttermilk and vanilla to beaten eggs and mix well
  5. Add all at once flour, sugar, baking powder, salt, cinnamon and nutmeg and beat just until blended
  6. Pour 1/4th of the batter onto the waffle iron and cook until lightly browned (approx 4 minutes) Repeat with remaining batter

Kid Reviews
I love waffles!
These are amazing!
Can I have another piece of bacon?

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