Homemade Gluten-Free Waffles

Homemade Gluten-Free Waffles

Eating gluten-free? You can now add waffles back onto your list of breakfast favorites. Our gluten-free waffle recipe is extra tasty thanks to the addition of Betsy’s Best Gourmet Nut and Seed Butters.

Waffle Ingredients:

1 T Betsy’s Best Cinnamon Almond Butter

1½ cup gluten-free flour (start with ½ cup, use no more than 2 cups)

1½ tsp baking soda

1 tsp baking powder

1/8 tsp salt

1 egg

2 Tbsp sugar

3 cups buttermilk (or choice of milk with a drop of lemon juice to sour)

1 cup sour cream (or sweet cream/plain yogurt)

¼ cup melted butter (or coconut oil/shortening)

Step By Step Homemade Gluten-Free Waffles Recipe Directions:

Step 1: Combine flour, baking soda, baking powder and salt in large bowl.

Step 2: Set aside. Mix together egg, sugar, buttermilk and sour cream in medium bowl and stir in butter.

Step 3: Pour liquid ingredients into bowl with dry ingredients and blend together.

Step 4” Batter should be light and creamy. If batter is too thick, add additional milk to thin.

Step 5: Let stand for 2-3 minutes. Pour batter into waffle iron and cook according to directions.

Step 6: Garnish with Betsy’s Best.

Step 7: Enjoy your homemade gluten-free waffles!

Remember gluten-free doesn’t have to be flavorless! Your mouth will water in anticipation as you prepare Betsy’s tasty homemade gluten-free waffle recipe.  Not only are these waffles tasty, thanks to Betsy’s Best Cinnamon Almond Butter they will fuel you to an extra productive day.

Did you know Betsy is a registered Dietitian? Read her blogs posts about the health benefits of natural almond butter.

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Peanut Butter Banana Refrigerator Oatmeal

Peanut Butter Banana Refrigerator Oatmeal

Betsy’s peanut butter banana refrigerated oatmeal recipe is a fun ant tasty breakfast treat. Re-use those adorable Betsy’s Best jars to make an interesting presentation.  Plus, you get to scoop and scrape every last bit of cinnamon peanut butter out of the jar. Yummy!

Recipe Ingredients:

1 T Betsy’s Best Cinnamon Peanut Butter

1⁄4 cup uncooked old fashioned rolled oats (use gluten-free if you want GF)

1⁄3 cup almond milk or other milk or milk substitute

1⁄4 cup almond, coconut, or Greek yogurt

1 1⁄2 Tsp. dried chia seeds

1 Tbsp. cacao powder

1 Tsp. honey, optional (or 4 drops liquid stevia or other sweetener of choice)

1⁄4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Step By Step Refrigerated Oatmeal Recipe Directions:

Step 1: In a half pint (16 oz.) empty jar or Betsy’s Best , add the milk, yogurt, chia seeds, cocoa powder, Betsy’s Best Cinnamon Peanut Butter and honey.

Step 2: Stir ingredients.

Step 3: Add oats.

Step 4: Put lid on jar and shake until well combined.

Step 5: Remove lid, add bananas and stir until mixed throughout.

Step 6: Return lid to jar and refrigerate overnight or up to 2 days. 

Step 7: Eat your peanut butter banana refrigerated oatmeal chilled. Enjoy!

With Betsy’s Best Cinnamon PB as part of your healthy breakfast you just can’t go wrong! Add in some banana and refrigerated oatmeal and you’ll be hoping out of bed for this meal.  

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Buckwheat Granola Clusters

Buckwheat Granola Clusters

Gluten free goes glamorous with Betsy’s recipe for buckwheat granola clusters! Sprouted buckwheat adds more nutrition to this tasty snack while hemp and chia seeds add more protein and fiber. Fuel up and feel good with a granola blend that will keep you thin and satisfied. Trust Betsy! This is one deliciously healthy breakfast treat.

Granola Ingredients:

2 T Betsy’s Best Cinnamon Sunflower Seed Butter

1 cup buckwheat, soaked overnight, drained then sprouted

1 tbsp. chia seeds

1 tbsp. hemp seeds

1 tbsp. coconut oil

1/2 cup your favorite nut

1/2 cup your favorite dried fruit

1/4 tsp. sea salt

2 tbsp. honey

1/4 cup chocolate chips (optional) added after baking

Step By Step Buckwheat Granola Clusters Recipe Directions:

Step 1: Preheat oven to 350°F.

Step 2: Mix all ingredients in a bowl and toss until coated.

Step 3: Use a parchment or wax paper over a cookie sheet and evenly spread the granola mixture.

Step 4: Bake for 10 min.

Step 5: Taking a spoon, toss the granola mixture to evenly bake.

Step 6: Return to oven and bake another 5 minutes. Be careful to not burn the mixture.

Step 7: Cool the mixture. Sprinkle chocolate chips over granola and store in an airtight container, or freeze if not consuming it within the week.

Step 8: Enjoy your buckwheat granola clusters!

Betsy’s Tip: Change it up and add some cocoa powder for a healthy chocolate flavored sprouted buckwheat granola indulgence.

Trust what you read from Betsy. She is a registered Dietitian and the 2015 Florida Young Mother of the Year.  She truly believes breakfast is the most important meal of the day, so long as it is designed to fuel your success.  Her recipe for buckwheat granola clusters fits the bill. Not only are these clusters loaded with superfood nutrients, they are also loaded with flavor thanks to Betsy’s Best Cinnamon Seed Butter.!

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Kelp Noodle Toss

Kelp Noodle Toss

Ever heard of kelp? This super food is super easy to prepare and good for you too! Kelp Noodles are the only noodle that don’t require cooking. Because they are so bland they will pick up any flavor added to them. This savory kelp noodle salad has hints of sweetness with the Betsy’s Best and is a great side dish to any meal.

  • 1 package kelp noodles
  • 2 tbsp. Betsy’s Best Gourmet PeanutAlmond or Seed Butter
  • ¼ cup rice vinegar
  • 1 tsp soy sauce
  • 1 Tbsp sweet chili sauce
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • ¼ cup green onion, chopped
  • 2 Tbsp sesame seeds

Rinse and drain kelp noodles in a colander. Set aside. In a small bowl, add Betsy’s Best, vinegar, soy sauce and chili sauce. Stir until smooth. Set aside. Combine carrots, cabbage and green onion in a large bowl. Add kelp noodles and Betsy’s Best sauce. Garnish with sesame seeds.

We love the colorful kelp noodle salad and will even jazz it up with chicken or shrimp to make it a main dish for lunch or dinner.

Your Bestie,

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