Gluten Free Egg Free Waffles

I love playing with food and modifying recipes so that each time I make them the dish seems new. Pamela's Products makes a magnificent Baking & Pancake Mix that can be used to make waffles. I modified the recipe on the package to make the recipe my own.

Ingredients:

• The recipe calls for 2 eggs ... I substituted 2 flax eggs
• 3/4 cup water
• 1 1/2 cup Pamela's Baking & Pancake Mix
• I added: 2 TBSP cinnamon and 2 TBSP hemp seeds

I cooked the waffles in my waffle maker and topped with fresh fruit and walnuts. My husband topped his with honey and I added Sunbutter ( No Sugar Added variety).

The recipe is easy to make and simple substitutions can make the recipe your own.

Variations:

• Add vanilla or maple flavor instead of cinnamon
• For a denser waffle, add the version of milk you wish instead of water ... or for part of the water
• Add gluten free chocolate chips, dried fruit, seeds, coconut, and /or nuts into the batter or as a topping

Pumpkin Date Bread

I believe in experimenting with recipes to continually evolve them and create endless varieties!

This recipe started with my gluten free, eggless, vegan banana bread recipe posted on Valentine's Day 2018 and was modified as follows:



Modified for Pumpkin Date Bread:

2 cups Pamela's Baking and Pancake Mix
1 Cup Gluten Free Oats
2 FLAX EGGS
2 TBSP Pumpkin Pie Spice
1 1/4 cup pumpkin
1/2 cup dates diced into uniform pieces
1 cup low fat Greek Yogurt (I used OKIOS)
Replacing the coconut butter with Greek Yogurt adds moisture, but does not allow the bread to be titled VEGAN. I have wanted to make this substitution for a while to see how it changes the bread's texture and I am glad I did it. The bread is very moist and full bodied.

Yes, I will make bread using the Greek Yogurt again, but I will continue to make gluten free and vegan options to satisfy my entire household's needs!

Instructions:

1. Preheat the oven to 350 and spray a loaf pan with olive oil or coconut oil
2. Prepare the flax eggs in your mixing bowl
3. Once the flax eggs set, add the wet ingredients and combine
4. Add the dry ingredients  one at a time and mix
5. Bake for 30 minutes and use a knife to check to see if done; if not, continue to check every 15 minutes until done. 

Serving Suggestions:

• Serve warm or room temperature. 
• Enjoy with fresh fruit or Greek Yogurt as a breakfast. 
• Top with a nut or seed butter for added protein post workout