100_4030We 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 Pumpkin Muffins (12)

Gluten and Sugar Free Blueberry Muffins (12)

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

Gluten Free, Dairy Free Waffles (18)

100_4019Let 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.

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