Jalapeno Cheddar Cornbread Waffles (Gluten-Free)

Jalapeno Cheddar Cornbread Waffles (Gluten-Free)

by | Oct 8, 2013 | Breakfast, Kid-Friendly, Mexican/Tex-Mex, Sides, Snacks & Appetizers, Soup & Sandwiches

Southern comfort food gets reimagined and de-glutenized in this sandwich in waffle form – crispy, cheesy, savoury, and full of big flavours.  I’ve made two versions here – one vegetarian and with spicy turkey sausage.  Either way, these waffles are perfect for breakfast and brunch, or alongside a steamy bowl of Mexican tomato soup.

cheddar jalapeno turkey waffle

I had been dreaming of these waffles for a few weeks, imagining what I could throw into these waffles for maximum enjoyment.  Sharp cheddar, aromatic chives, spicy jalapeno and smokey turkey sausage ended up being the winning combination.  It was all made easy with the help of Pamela’s Products Cornbread & Muffin Mix.  The flavour of cornbread is only enhanced by the crispness of the waffle, so this version just made so much more sense to me than a muffin.

cornbread ingredients

cornbread package

Pillar’s Turkey Bites are gluten-free, low in fat, spicy and perfect in these waffles.  To make these kid-friendly, just omit the jalapeno and use a milder sausage.  Next time I make these, I will swap out the full-fat mild cheddar for low-fat sharp cheddar to get more flavour in each bite with fewer calories.

cornbread dry ingredients

cornbread wet ingredients

To sum it up: #glutenfree #cheeseplease #nomnomnom #keepitspicy #betterthanmuffins #mightneedstretchypants

PS – follow me in on instagram under @freshnessgf  if you like pictures of food #foodporn

cornbread waffle in iron

jalapeno cornbread waffle bite

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Cheddar Jalapeno Cornbread Waffles

Southern comfort food gets reimagined and de-glutenized in this sandwich in waffle form – crispy, cheesy, savoury, and full of big flavours. I’ve made two versions here – one vegetarian and with spicy turkey sausage. Either way, these waffles are perfect for breakfast and brunch, or alongside a steamy bowl of Mexican tomato soup.
Course: Breakfast, Side Dish, Snack
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegetarian
Keyword: butter, cheese, corn, gluten-free, kid-friendly, nut-free, Pamela GF Mix
Author: ness

SPECIAL EQUIPMENT

  • Waffle maker

INGREDIENTS

  • 1 bag Pamela's Cornbread & Muffin Mix
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup melted butter
  • 2 large eggs beaten
  • 1 cup skim milk
  • 2 cups shredded cheddar cheese (preferably low-fat strong cheddar)
  • 2 tablespoons chopped fresh chives
  • 1 - 2 tablespoons chopped jalapeno peppers (de-seeded)
  • 3 Pillars Gluten-free smokey turkey bites chopped (Omit for vegetarian version)
  • Cooking spray (gluten-free or canola oil)

INSTRUCTIONS

  • Preheat waffle maker to medium-high heat.
  • In a large bowl, whisk together waffle mix, sugar, salt and baking powder. Add butter, eggs, and skim milk and stir until just combined. Add cheese, chives, and jalapenos and stir until just incorporated.
  • Spray waffle maker with gluten-free cooking spray or brush with canola oil. Add 1/3 cup to 3/4 cup batter (depending on waffle maker instructions) and a sprinkle of turkey bites. Cook according to waffle maker instrutions.
  • Remove waffle from iron and place on a wire rack on a baking pan in 200 degree oven to keep warm.
 (Adapted from Pamela’s Products)
Broreos (Fudgy Brownies Stuffed with Oreos)

Broreos (Fudgy Brownies Stuffed with Oreos)

by | Sep 19, 2013 | Cookies & Bars, Desserts

Meet the Broreo: A homemade fudgy brownie stuffed with an Oreo cookie (all gluten-free of course).  In your face Cronut and Crookie.  It seems like it’s not enough to just have a great dessert, it has to be filled with something else awesome.   This is a food craze I’m into, whereas not so much with bacon everything or deep-fried carnival crap.

Broreo - Gluten Free Brownies with Oreos

A good friend of mine lost her granddad recently and instead of sending her flowers, I made her these brownies. She’s not gluten-free so I used regular Oreos and even threw in a few mint Kit Kats for good measure. But before I gave them to her, I had my office mates taste test these brownies. I sent out a meeting invite and everything – I wanted to keep it official and all that. I’m happy to report that everybody lost their minds and these have been called ‘legendary’, ‘amazing’, ‘delicious’, and ‘brilliant.’  A baking BOOYA. 

cookies in gluten brownie batter

gluten free brownies 

Biting into that brownie with the crunch of the cookie is pure delight. If you want to jazz these up, you can also make individual Broreos inside a muffin pan. You can even smash in some broken cookies into the top to enhance the cookie fun further. Go bro-nanas.

 Brownies in muffin pan

Camera Questions: I often get asked what kind of camera I use for my posts.  I want to say that I’m all into photography and use some sexy SLR to take my shots, with tools like tripods and fancy lighting thingys.  But what I actually use is a 4-ish year old point and shoot camera that’s being held together by a rubber band.  The latch for the battery broke ages ago but the camera still works and it’s great for blogging. 

It’s small and I throw it around the kitchen (a lot) and since it’s ghetto and broken, it’s no big deal if I get a little this or that on it, which always happens when I’m photographing stuff while cooking.  I always wonder how other food bloggers use their fancy SLR cameras while cooking and it’s a totally mystery to me.  Also, I sometimes use my husband’s IPhone or my HTC android camera, because that Sony has the worst battery life.  One day I’ll get a fancy camera and learn how to use it.  Until then, this trusty rubber band rules.

That rubberband is how the magic of photography happens here. Mystery unveiled.

That rubber band is how the magic of photography happens here. Mystery unveiled.

Recipe Note: I used to make these brownies with regular flour back before I went gluten-free and I’ve just swapped the flours. The recipe is super easy since it uses cocoa powder instead of melted chocolate and yields a totally fudgy brownie – the perfect vehicle for stuffing with gluten-free cream filled sandwich cookies (I.e. Oreo wannabes). I swapped the regular flour for Bob’s Red Mill All Purpose Gluten Free flour and you can’t even tell the difference.  It’s so easy that I’ve made three batches to test out in a week.  Go ahead, be bold, and get your Broreo on. 

Cocoa and glutino cookies

Gluten free brownie batter

 

gluten free Broreos - freshnessgf.com

GF Brownies Stuffed with Oreos | www.freshnessgf.com
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Broreos (Fudgy Brownies Stuffed with Oreos - Gluten-Free)

Biting into that brownie with the crunch of the cookie is pure delight. If you want to jazz these up, you can also make individual Broreos inside a muffin pan. You can even smash in some broken cookies into the top to enhance the cookie fun further. Go bro-nanas.
Course: Dessert, Snack
Diet: Gluten Free
Keyword: Bob's Red Mill, butter, cake, chocolate, eggs, gluten-free
Author: ness

SPECIAL EQUIPMENT

  • Metal 8”x8” baking sheet, foil or muffin pan

INGREDIENTS

  • 1/3 cup unsweetened cocoa powder
  • 1 cup sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon table salt
  • 10 tablespoons hot melted unsalted butter
  • 2 cold large eggs
  • 1/3 cup Bob’s Red Mill All Purpose Gluten Free Flour
  • 12 to 16 Gluten-free Chocolate Vanilla Creme Cookies (Glutino or Kinniknnick)

INSTRUCTIONS

  • Pre heat oven to 325 degrees. Line 8”x8” baking pan with foil, across the bottom and up the sides of the pan
  • In a medium mixing bowl, sift in cocoa powder, breaking up any lumps. Add sugar, vanilla, salt, and melted butter. Mix with electric hand mixer or vigorously with whisk until all ingredients fully incorporated, about 1 minute. Add eggs, one at a time, beating until batter is thick and lightened in colour, about 2 minutes.
  • Add flour and mix with a rubber spatula just until combined. Do not over mix.
  • Spread half batter evenly into prepared pan. Place cookies in single layer and press down slightly. Pour remaining batter over cookies and spread evenly. Bake for 28 to 30 minutes. Brownies are done when top is puffed and slightly crusted and a toothpick inserted in centre comes out with a little batter stuck to it.
  • Let brownies cool completely in pan on a rack. Lift the ends of the foil to remove from pan. Peel foil away and place brownies on cutting board and cut into squares, approximately 16 to 20 pieces.
  • MUFFIN PAN METHOD:
  • Prepare brownie mix using above instructions. Place paper cupcake liner in muffin pan. Spoon two tablespoons of batter into cupcake liner, add cookie and press down slightly. Add two more tablespoons of batter on top of cookie and spread to cover. Add additional cookie bits and press into batter, if desired. Bake for 20 minutes or until done.
I used to make these brownies with regular flour back before I went gluten-free and I’ve just swapped the flours. The recipe is super easy since it uses cocoa powder instead of melted chocolate and yields a totally fudgy brownie – the perfect vehicle for stuffing with gluten-free cream filled sandwich cookies (I.e. Oreo wannabes). I swapped the regular flour for Bob’s Red Mill All Purpose Gluten Free flour and you can’t even tell the difference. It’s so easy that I’ve made three batches to test out in a week. Go ahead, be bold, and get your Broreo on. Adapted from Fine Cooking Magazine
Mushroom and Herb Polenta

Mushroom and Herb Polenta

by | May 15, 2013 | Italian, Main Dishes, Pasta, Rice, & Grains, Vegetables, Vegetarian

We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals.   I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta.

plenty cookbook coverrecipe in cookbook

This recipe is adapted from ‘Plenty‘ by Yotam Ottolenghi.  Famous for his famous London food shop ‘Ottolenghi’, he became renowned for his innovative vegetarian offerings.  This cookbook is full of ‘vibrant vegetable recipes ‘ that are globally inspired and full of flavour.  The recipes are accessible and easy to follow with interesting stories about his inspirations and beautiful photography for each recipe.  It’s one of my favourites in my vast cookbook collection.

mushrooms herbs cheese

Mushrooms are so satisfying and the perfect meat substitute.  You can use any mushrooms you like, and play around with the herb combinations too.  I’ve used basil and parsley before, and played around with the proportions of the herbs.  The options are limitless.  Taleggio melts so amazingly and has a rich, salty flavour so perfect in this dish.  Because Taleggio can be quite salty, it’s a good idea to add salt sparingly to the polenta.

I love that this dish is elegant enough to serve as a vegetarian main course for guests yet simple enough for a weeknight meal – perfect vegetarian eating that’s decadent and delicious.

mushrooms in pan 1 mushrooms in pan 2
1. Add half olive oil and half the mushrooms to pan 2. Fry a few minutes until just browned – don’t stir too much
instant polenta package polenta with herbs and cheese stir
3. Slowly add 1/2 cup of polenta to simmering vegetable stock 4. Add garlic, rosemary, butter, Parmesan, salt and pepper to polenta and stir
polenta in dish mushrooms on top of polenta
5. Spread polenta in oven-ready dish 6. Top polenta with mushroom herb mixture
taleggio on mushorooms polenta close up
7. Top mushrooms with Taleggoio and place in broiler 8. Done when cheese is melted and bubbling. Serve hot.

 

polenta on plate

Mushroom and Herb Polenta | FreshnessGF.com
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Mushroom and Herb Polenta

We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals. I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta.
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: butter, cheese, corn, egg-free, gluten-free, mushrooms, nut-free, pasta, rice & grains, soy-free, vegetables
Author: ness

INGREDIENTS

  • 4 tablespoon olive oil
  • 4 cups mixed mushrooms (cut into 1 inch pieces)
  • 3 cloves garlic (minced)
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped thyme
  • 1 tablespoon truffle oil
  • 2 ¼ cups vegetable stock
  • ½ cup instant polenta
  • 3 tablespoon grated Parmesan cheese
  • 2 tablespoon butter
  • 1 teaspoon rosemary (finely chopped)
  • 1 tablespoon chives (finely chopped)
  • 3 oz Taleggio cheese (rind removed, cut into 3/8” slices)
  • Salt and pepper

INSTRUCTIONS

  • Pre-heat a large frying pan over medium-high heat. Add half olive oil and half the mushrooms to pan, and fry for a few minutes until just cooked, about 5 to 6 minutes. Don't stir too much to get more golden brown bits. Remove mushrooms from pan and place in a bowl and set aside. Repeat with remaining olive oil and mushrooms. Remove pan from heat and add first batch of mushrooms back to pan. Add two-thirds of the garlic, and all the tarragon, thyme, and truffle oil. Stir to combine and set aside.
  • Bring vegetable stock to boil in a medium saucepan and reduce to simmer. Once simmering, slowly pour in polenta, stirring constantly with a wooden spoon. Cooking time will vary depending on brand; polenta is done when it leaves the sides but is still runny. Remove from heat.
  • Preheat the broiler. Add Parmesan, butter, rosemary, and chives. Add salt and pepper to taste. Spread polenta in oven-ready dish and top with mushrooms. Top mushrooms with Taleggio and place under broiler for 5 minutes or until the cheese is melted and bubbling. Serve hot.
Recipe adapted from Plenty by Yotam Ottolenghi
Berry Stuffed French Toast

Berry Stuffed French Toast

by | Nov 13, 2012 | Breakfast, Fruits

Sometimes you want to pamper your loved ones with something special to show how much you care. For me, it’s often through food and this berry stuffed French toast is a personal favourite of mine. It’s delicate, delicious, and decadent all at the same time. I’ve served this to my beloved bridal party as part of my thank you brunch, to my mom and family on her most recent birthday, and to my closest friends at my housewarming last year. Each time I’ve whipped this out, my guests devour the toasts, shower me with compliments, and immediately ask for the recipe. 

cream cheese filling ingredients
cream cheese filling

As many folks with food sensitivities know, brunch and breakfast can be a challenge in restaurants. I’m gluten-free and sensitive to dairy, which is basically the bulk of any brunch menu. By making brunch at home, I can customize the ingredients to suit my diet. The stars of this recipe are the gluten-free egg bread (challah) by Molly Bee (light, fluffy and totally un-brick-like) and dairy-free Better Than Cream Cheese by Tofutti. Go get them now. Seriously good stuff.

stuffed french toast ready to assemble
raspberry on toast

This is surprisingly easy to put together considering the elegant finished product. Totally doable while bleary-eyed and waiting for coffee to brew. You can even make the cream cheese the night before. And if you or your guests aren’t dairy/gluten-free, you can swap for regular challah and cream cheese. No fresh berries? No problem. Spread your favourite fruit preserves instead. So many delicious options that you can experiment and treat your loved ones to their favourite fillings, whatever’s in season, or whatever you have in your kitchen.  Make this and get ready to make people happy.

french toast in pan

This recipe is a hybrid of a couple of recipes.  One is from an old back issue of Fine Cooking Magazine and the other from Donna Hay’s No Time to Cook. Both are huge sources of inspiration and have been invaluable cooking resources over the years.  Beautiful photography, great recipes, and food you actually want to eat.

Also, I have to give credit to my dad for teaching me how to make the perfect French toast.  He briefly worked at one of Toronto’s top hotels, and would recreate their French toast for our family on Sunday mornings.  He worked a lot during the week and weekends were when he would take charge and make the most fabulous gourmet breakfasts – fancy croissant sandwiches, tasty omelets, pancakes, you name it.  We always felt so special as we gobbled it up.  Thanks Dad, for teaching me your breakfast skills and all the delicious memories.

 

french toast 2

 

Berry Stuffed French Toast
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Berry Stuffed French Toast

I have to give credit to my dad for teaching me how to make the perfect French toast. He briefly worked at one of Toronto's top hotels, and would recreate their French toast for our family on Sunday mornings. He worked a lot during the week and weekends were when he would take charge and make the most fabulous gourmet breakfasts - fancy croissant sandwiches, tasty omelets, pancakes, you name it. We always felt so special as we gobbled it up. Thanks, Dad, for teaching me your breakfast skills and all the delicious memories.
Course: Breakfast
Diet: Gluten Free, Vegetarian
Keyword: berries, butter, cheese, corn-free, dairy-free, eggs, fruits, gluten-free
Servings: 4
Author: ness

INGREDIENTS

Stuffing:

  • ½ cup cream cheese (softened/room temperature (or dairy-free substitute Tofutti))
  • 1 teaspoon finely grated lemon rind
  • 1 Tablespoon plus 1 teaspoon sugar
  • 1 pint fresh raspberries

French Toast:

  • 8 slices gluten-free egg bread (I use Molly Bee's)
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter or butter substitute
  • Icing sugar (to garnish)
  • Pure maple syrup (to serve)

INSTRUCTIONS

  • In a medium bowl, combined softened cream cheese with lemon rind and one tablespoon of sugar and stir until combined. In a separate medium bowl, combine raspberries and one teaspoon sugar. Smash berries with the back of a fork and stir until combined. Set aside.
  • Spread two tablespoons of the cream cheese mixture onto slice of egg bread. Add two tablespoons of the raspberry mixture and spread evenly. Cover with another slice of egg bread and set aside. Repeat for all the slices of egg bread to make four sandwiches.
  • Preheat a large non-stick frying pan to medium heat for two minutes. Preheat oven to 200 degrees. Melt butter in frying pan. In a deep-sided dish, whisk eggs until pale yellow and stir in vanilla. Dip sandwiches into egg mixture until evenly coated on both sides and add to frying pan. Cook until golden brown, about 2 minutes, flip over, and repeat on other side. Place on tray lined baking sheet and place in oven to keep warm.
  • Slice in half to serve. To garnish, sift icing sugar over French toast. Serve with maple syrup.
Recipe adapted from Fine Cooking Magazine and Donna Hay
Links: 
Cereal Treats

Cereal Treats

by | Mar 13, 2012 | Cookies & Bars, Desserts, Kid-Friendly, Snacks & Appetizers

Sometimes you just want to feel like a kid again. Simple pleasures like these homemade cereal treats can be whipped up in minutes and packed in lunch boxes or purses alike.  Using a variety of gluten-free cereals can keep this treat interesting and exciting – these ones are made with cocoa puffed rice cereal and I’ve used popped corn cereal too.  Or get crazy and mix a couple of cereals together with some dried fruit or nuts. I’ve used coconut oil in the past and it gives the treats a lovely coconut-y flavour. The possibilities are endless. This recipe is just a reminder that going gluten-free doesn’t have to be complicated.


cereal treats in pan

 

cereal treats done
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Cereal Treats

Simple pleasures like these homemade cereal treats can be whipped up in minutes and packed in lunch boxes or purses alike. Using a variety of gluten-free cereals can keep this treat interesting and exciting - these ones are made with cocoa puffed rice cereal and I've used popped corn cereal too.
Course: Dessert, Snack
Diet: Gluten Free, Vegetarian
Keyword: butter, chocolate, fast, gluten-free, kid-friendly, nut-free
Servings: 16 squares
Author: ness

INGREDIENTS

  • 6 cups Gluten Free puffed rice cereal (used Koala crisp – cocoa flavoured)
  • 3 Tbsp dairy-free buttery spread (Earth Balance, coconut oil, or butter)
  • Pinch salt
  • 1 250 gram package mini marshmallows
  • ½ tsp vanilla

INSTRUCTIONS

  • Butter or spray an 8” or 9” square baking pan with non-stick vegetable spray or canola oil. In a large sauce pan, melt butter and salt over medium-low heat. Add marshmallows and stir constantly until marshmallows melted. Remove from heat and stir in vanilla. Add cereal treats and stir with a wooden spoon until all cereal is coated. Pour mixture into sprayed pan and lightly pat until even. Cool at room temperature until cereal is set. Cut into squares. To store, wrap squares individually in plastic wrap and store inside an airtight container for up to 5 days.
(adapted from Joy of Baking)
Gluten Free puffed rice cereal (used Koala crisp)

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