We are on week three of our trial going gluten free. Every weekend I have been having a small freezer cooking session so the kids have snacks and breakfasts to eat. (We supplement muffins/waffles with eggs and fruit or sausage or bacon and fruit.)
This weekend we relied on what is quickly becoming a family favorite, Sugar Free Lemon Blueberry Muffins. We also tried a few new recipes. Here is what we ended up with:
Gluten Free, Dairy Free Baked Oatmeal Bars (8) I made 8, but 4 of them were eaten as soon as the pan came out of the oven, so only 4 of them made it to the freezer
Let me tell you about the waffles. First, I blended up everything in my food processor, which promptly overflowed. Undeterred, I let it run the two minutes until it was blended. Then, I started making the waffles, but they were so runny! My husband laughed at them. It was only when I was half way through the batter in the food processor that I realized what had happened. All the small rice pieces were at the bottom of the food processor. When I poured out the remaining batter and stirred everything together, I suddenly got firm, beautiful waffles. (You can probably see the difference between the two in the picture!) Lesson learned for next time!
After baking up a storm the last few weekends, I think we finally have enough extra muffins and waffles in the freezer that I can take a weekend off next week from making gluten free, dairy free baked goods. That will give me time to list my kids’ spring and summer clothes on eBay.