Easiest Crispiest Fluffiest Waffles! (GF, DF)

This is such a winner recipe that delivers such crispy delight every time! Serve these hot with ice cream and chocolate spread!

Easiest Crispiest Fluffiest Waffles! (GF, DF)

Ingredients:

¼ C sugar

½ C oil

2 large eggs

2 tsp vanilla essence

2 cups flour (GF: use your fav gluten free flour)

3 tsp baking powder

¼ tsp salt

1 ¾ C Milk (DF: Oat milk)

Method:

1. In a large bowl whisk the eggs, sugar, vanilla essence and oil together.

2. Add flour, baking powder and salt to the egg mixture and mix until fully combined.

3. Stir in milk and mix until smooth. 

4. Using a gravy spoon, pour the batter onto a preheated greased waffle machine, making sure to fill them to the edges but not overflowing. (I use the highest temp possible)

5. Cook the waffles until it stops steaming or until they are golden brown.

6. Serve with generous dollops of chocolate spread and ice cream! 

7. I pack leftovers in zip lock bags and freeze them. It's delicious toasted the next day. 

Makes 8-10

Delicious South African Buttermilk Rusks

 

This is a firm favorite for camping trips or for kids breakfasts when they have sleep overs!

This recipe is from the Snowflake Book of Baking (Available here)

Delicious South African Buttermilk Rusks

Ingredients:
1.5kg Self Raising Flour
3ml Salt
10ml Cream of Tartar
500g Butter
430ml Sugar
500ml Buttermilk

Method:
1. Sift dry ingredients together
2. Melt butter and sugar together and add with buttermilk to dry ingredients.
3. Mix well.
4. Spread the mixture over a baking sheet.
5. Bake in a preheated oven at 180*C for 1 hour.
6. Slice into fingers (3 x 9) and arrange onto a drying rack. Dry these overnight in a warming drawer or in a cool oven of 50*C.
7. Makes about 55 depending on size.

Belinda's Health Rusks

Photo credit: biscuitbarrel.wordpress.com

This is another treasure, also from Belinda Buckland. Once you have tasted these fabulous, typical South African Rusks, you won't go back to buying rusks from your store. You'll be hooked! And guilt free!

Belinda's Health Rusks

Ingredients:
500g Margarine, melted (I use Stork bake)
#5 Cups Nutty Wheat
#2 Cups Sugar
#1 Cup Coconut
#3/4 Cup Sunflower seeds
#1/4 Cup Linseeds
#1/2 Cup Sesame Seeds
#8 tsp Baking Powder
#1/2 tsp Salt
2 Eggs, beaten
500ml Buttermilk
2 tsp Cream of Tartar
1 tsp Baking Soda
5 Cups Flour

Method:
1. Preheat oven to 180* C
2. In a LARGE bucket, combine all the # ingredients.
3. In a jug mix Buttermilk, cream of tartar, and baking soda.
4. Add the melted margarine to the bucket and mix.
5. Add the eggs to the buttermilk jug. mix.
6. Add the jug contents to the bucket contents and mix.
7. Add the 5 Cups flour and knead to form a stiff dough.
8. Spread the mixture onto 2 or 3 baking trays, using a rolling pin to flatten and smooth out.
9. Bake for 45 minutes, swap the trays around half way during baking time to ensure even baking.
10. As they come out the oven use a sharp knife to cut the rusks.
11. Gently lift them onto the oven shelves, leaving space between them so that the air can circulate.
12. Turn your oven down to between 60*C and 100*C and allow the rusks to dry. This may take up to a day and you might want to turn them over to ensure even browning.
13. Now reward yourself with the fruit of your labour! Make a cup of tea, sit back and relax as you sink your teeth into a gorgeous crunchy, healthy rusk! Well done!!!

Delicious Crumpets (W,G,D Free)

This is my favorite Crumpet recipe, which I got from my friend Monique Donnell. Her family also struggles with allergies and this recipe has become a firm favorite in both our homes!

Crumpets ~ Wheat, Gluten and Dairy Free

Ingredients:
2 Eggs
3/4 Cup Rice Flour
1 Tbsp Baking powder
1/4 Cup Oil
1/4 tsp Salt
2 Tbsp Sugar
3/4 tsp Xanthan Gum
1/2 tsp Vanilla Essence
1 Cup Rice Milk

Method:
1. Place all the dry ingredients in a medium sized bowl. Mix the wet ingredients in a jug and add to the bowl. Mix well.
2. Heat a frying pan to medium heat.
3. Spoon the batter in circles.
4. Cook until small bubbles appear on top and the bottom is lightly browned.
5. Flip and cook the other side.
6. Serve with Maple syrup and bacon or BILTONG!!!

Enjoy!

Serves 2-3