Gluten-Free Buttermilk Waffles

Ingredients:

2 Large eggs

1 3/4 C Buttermilk (or plain milk kefir)

4 T Vegetable oil, melted butter, or melted coconut oil

2 t Vanilla extract

1 3/4 C Gluten-Free All-purpose flour (or substitute 3/4 C of the flour for 1/4 C Coconut flour)

2 T Sugar

2 t Baking powder

1 t Baking soda

1 t Salt

Directions:

In a large bowl, whisk together eggs, buttermilk (or kefir), oil (or butter), and vanilla extract. 

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 

Add dry ingredients to wet ingredients and mix until just combined. 

Cook according to waffle-maker instructions. 

Serves: 3-4 People

Lemon-Blueberry Waffles: For a fun twist, reduce vanilla extract to 1 t, use blueberry kefir in place of buttermilk (or buttermilk and 1/2-1/3 C fresh or frozen blueberries), and the juice and zest of half of one lemon!

* Adapted from http://www.melskitchencafe.com/classic-buttermilk-waffles-with-cheese/

Gluten-Free Buttermilk Bread

Ingredients:

2 C Gluten-Free All-purpose flour (or regular flour if not gluten free)

1/2 C Sugar

1 1/2 t Baking powder

1/2 t Baking soda

1 t Salt

1 C Buttermilk (or plain milk kefir)

1 Large Egg

1/4 C Vegetable oil or melted unsalted butter

Directions:

Preheat oven to 350 degrees and grease a 9x5-inch loaf pan. 

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 

In a medium bowl, whisk together oil (or butter), egg, and buttermilk (or milk kefir). 

Pour wet ingredients over dry ingredients. Gently fold and stir until flour is just incorporated. Do not overmix. 

Spoon the batter into the prepared loaf pan. Spread to give a consistent shape. 

Bake in preheated oven 45-50 minutes.

Remove from oven and let cool in pan 15 minutes. 

Remove from pan and allow to cool completely before slicing. 

Tips: 

Reduce sugar to 1-2 T for savory breads. 

Use up to 1 C fruit, nuts, olives, or cheese and/or 1-3 t of herbs or spices added to the dry ingredients to try different flavor variations. 

Some Variations:

Apple-Cinnamon: Add 1 C Diced Apple and 1 t Cinnamon

Blueberry: Add 1 C Blueberries, 1 t Vanilla and 1/2 t Lemon peel 

Onion-Dill: 2 T Dried minced onion and 1 t Dill weed

Pesto: 1/4 C Pesto and 1/2 C Shredded parmesan cheese

Italian Herb: Use Olive oil in place of vegetable oil and 1 t Italian seasoning

Cinnamon-Raisin: Add 3/4 C Raisins and 1 t Cinnamon

Cardamom: Add 1/2 t Vanilla extract and 1/2 t Ground cardamom

* Adapted from http://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621

Homemade Buttermilk Ranch Mix, Dressing, and Dip

Ingredients:

Dry Mix:

1/4 C Black pepper

1 1/2 C Parsley flakes

1/2 C Garlic salt

2 T Kosher salt

1/4 C Granulated garlic

3/4 C Granulated onion

2 T Dill weed

Dressing:

1 C Buttermilk (or plain milk kefir)

1 C Mayonnaise

Dip:

16 oz Sour cream

Directions:

Thoroughly mix all dry ingredients together. Store in airtight container. 

For dressing, combine buttermilk and mayonnaise with 2 T dry mix. Best if allowed to chill for 30 minutes before serving. Store in refrigerator. 

Tip: For a lighter dressing use buttermilk (or milk kefir) and substitute sour cream for mayonnaise. Add a little more buttermilk if it is too thick for your taste. 

For dip, combine 2 T dry mix and sour cream. Let chill for 30 minutes in refrigerator before serving. 

Yield: 3 1/2 C dry mix. 

* Adapted from http://thecraftyblogstalker.com/best-homemade-ranch-recipe/

Buckwheat Pancakes

Ingredients:

1 C Buttermilk (or plain milk kefir)

1 Egg 

3 T Butter, melted

6 T All-purpose flour (or gluten free all-purpose flour mix)

6 T Buckwheat flour

1 t Sugar

1/2 t Salt

1 t Baking soda

Directions:

In a small bowl, whisk together buttermilk, egg, and melted butter. 

In a medium bowl, combine flours, sugar, salt, and baking soda. 

Add wet ingredients to dry and mix to combine. 

Heat a large frying pan over medium heat. Spray with nonstick cooking spray. Scoop 1/4 C batter for each pancake. Flip when edges begin to look dry. 

* Adapted from http://allrecipes.com/recipe/best-buckwheat-pancakes/

Sour Cream Pumpkin Bread

Ingredients:

1/2 C Butter, melted and slightly cooled
1/2 C Sour cream
4 Large Eggs
1 C Sugar
1 C Brown sugar
2/3 C Milk
2 C Pumpkin puree
1 t Vanilla extract
3 1/2 C Flour
1 T Pumpkin pie spice
2 t Baking soda
2 t Salt

Directions:

Preheat the oven to 350º.  Grease 2 large loaf pans.

In a large bowl, mix together the butter, sour cream, eggs, sugars, milk, pumpkin and vanilla until well blended.

In another large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until just fully moistened.

Pour the batter into the greased loaf pans, about 3/4 full.

Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool.

* Adapted from http://sweetannas.com/2011/11/extra-moist-sour-cream-pumpkin-bread-with-cinnamon-butter.html

Easy Peanut Butter Cookies

Ingredients:

1 C Natural Crunchy Peanut butter (or creamy)

1 Large egg, slightly beaten

1/2 C Raw cane sugar

Directions:

Preheat oven to 350 degrees. 

Thoroughly mix all ingredients together in a medium bowl. 

Lightly spray cookie sheets with nonstick spray. Drop 1 level-tablespoon balls of dough about one inch apart. Flatten the dough-balls with a fork creating a crosshatch pattern. 

Bake for about ten minutes. 

Allow to cool completely before removing from cookie sheet. 

Easy Homemade Gravy

Ingredients:

2 C Broth

1/3 C Flour

2 T Butter

Directions:

Place all ingredients in a small saucepan and whisk constantly over high heat until desired thickness is reached. 

Season to taste with salt and pepper.

Add other herbs like parsley or poultry seasoning if desired. 

Notes: 

Make broth using boullion if no fresh or canned broth is available. Broth with drippings is best!

Use an all-purpose gluten-free flour blend for gluten-free gravy!