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.

Carrot Noodles with Peanut Sauce

Carrot Noodles with Peanut Sauce

Kick it up a notch with these crunchy and delicious gluten-free carrot noodles. Betsy’s Asian inspired peanut sauce features her cinnamon peanut butter.  So, if you are looking to cut the carbs without cutting the flavor this recipe is for you.  Trust Betsy! You will #TasteTheDifference!

Recipe Ingredients:

1

For peanut sauce:

1 Tbsp. Nama Shoyu or gluten-free tamari

1⁄2 Cup Betsy’s Best Cinnamon Peanut Butter

3⁄4 cup coconut flesh from young Thai coconut

1⁄4 cup coconut water from young Thai coconut

2 Tbsp. organic maple syrup

1 Tsp. fresh grated ginger

1 Tbsp. sesame oil

1 lime, juiced

2 cloves garlic, diced

1 Tsp. chili flakes

Pinch of Himalayan Salt

For noodles:

4 large carrots finely sliced – or use a spiralizer

1 cup snow pea pods, chopped

3 scallions, sliced

Step By Step Recipe Directions:

Step 1Place coconut flesh and coconut water in high-speed blender and blend until smooth.

Step 2: Add Betsy’s Best Cinnamon Peanut Butter, Nama Shoyu, maple syrup and ginger, sesame oil, and lime juice.

Step 3: Blend until smooth.

Step 4: Add garlic, chili flakes and Himalayan salt.

Step 5: Pulse briefly to blend.

Step 6: Pour peanut sauce over carrot noodle mixture and mix well.

Step 7: Enjoy!

Did you know? Betsy personally makes and serves each recipe that appears on these pages. As a registered Dietitian and personal trainer she loves these carrot noodles.  They increase her families veggie intake, while keeping the carbs low.  With the amazing peanut sauce the flavor is to die for. 

Chocolate Pumpkin Seed Clusters

Chocolate Pumpkin Seed Clusters

Enjoy your chocolate pumpkin seed clusters for breakfast, on-the-go or as a sweet snack.  With Halloween around the corner, Betsy’s recipe is so tasty your kids may even prefer her clusters over all those high-sugar candy bars.  

Cluster Ingredients:

1/2 Cup Betsy’s Best Cinnamon Sunflower Seed Butter

½ cup honey

1 Tbsp cacao powder

¼ tsp sea salt

1/8 tsp cayenne pepper

1 cup pumpkin seeds (or seeds or nuts of choice)

2 Tbsp chia seeds

1 cup crispy rice cereal

1 cup gluten-free oats

½ cup dried fruit/berries of choice (optional)

Step By Step Chocolate Pumpkin Seed Clusters Recipe Directions:

Step 1: In a saucepan over medium-high heat, combine Betsy’s Best Cinnamon Seed Butter, honey, cacao, salt and pepper.

Step 2: Bring to simmer and cook 2 minutes. Remove pan from heat.

Step 3: Add pumpkin seeds, chia seeds, cereal, oats and dried fruit.

Step 4: Stir to combine.

Step 5: Place small drops on parchment paper and let cool before serving.

Step 6: Enjoy your chocolate pumpkin seed clusters!

Peaches and cream is such a treat! Combined with a PB&J it is a foodies delight.  Please let us know what you think in the comments below!

Banana Oatmeal Peanut Butter Pancakes – Dairy-Free & Gluten-Free

Banana Oatmeal Peanut Butter Pancakes – Dairy-Free & Gluten-Free

Healthy AND tasty pancakes? You bet! This delicious chocolate sprinkled Betsy’s Best banana and oats peanut butter pancake will make you jump for joy. Not big on chocolate for breakfast? Use berries for a delicious twist.

  • 1 very ripe medium banana
  • 1 tsp. baking powder
  • 1 flax seed egg substitute (1 tbsp. flax seed meal + 2.5 tbsp. water)
  • pinch of salt
  • 1/2 tsp. vanilla extract
  • 1 tbsp. Betsy’s Best Gourmet PeanutAlmond or Seed Butter
  • 1 tbsp. coconut oil
  • 3 tbsp. almond milk (or other milk substitute)
  • 1/2 cup rolled oats (or gluten-free oats), ground
  • 1/4 cup gluten-free flour (or sub other flour)
  • 3 tbsp. semisweet chocolate chips (non-dairy for vegan) or blueberries

Preheat a skillet to medium heat or about 300-325°F. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes. Mash your very ripe banana with baking powder. Add flax egg, oil, salt, vanilla, Betsy’s Best, almond milk and stir. Stir in oats and flour until just combined. Sprinkle in chocolate chips and fold gently. Scoop scant 1/4 cup measurements onto lightly greased griddle. Cook for 2-4 minutes on each side – until golden brown. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Notes:

* Should yield 5-6 small pancakes.

* Make gluten-free by using gluten-free oats and flour.

* Adding 1 tbsp. of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn’t find it necessary.

* Reheats great the following day in the microwave.

This gluten-free pancake recipe is so good you can skip the syrup!

Homemade Pumpkin Butter

Homemade Pumpkin Butter

A unique and extra tasty homemade pumpkin butter using Betsy’s Best all-natural cinnamon almond butter. This healthy recipe will quickly become one of your fall favorites. It’s perfect on as a spread or topper. Every time you eat it you’ll transported to a beautiful place with golden, red and orange leaves.

Pumpkin Butter Ingredients:

3 T Betsy’s Best Cinnamon Almond Butter

1/3 cup pureed pumpkin (or canned)

½ tsp cinnamon

Pinch sea salt

Dash of nutmeg

Step By Step Homemade Pumpkin Butter Recipe Directions:

Step 1: Mix all ingredients together with a spoon or food processor.

Step 2: Store in an airtight container in refrigerator.

Step 5: Enjoy your Fall with Betsy’s homemade pumpkin butter!

Betsy’s homemade pumpkin butter recipe is so quick and easy to make. Enjoy it for breakfast on your favorite bread or muffin! Please let us know if it was #LoveAtFirstTaste!

If you love this recipe please share it on social media.

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