Liege Waffles

Belgian Liege Waffles, GF/DF/EF

For the past 6 years, I have been making the Belgian Liege waffles.  I think I saw a feature on TV about this type of waffle that had a special type of sugar, and I was curious enough to search out a recipe and the ingredients.  Unlike your typical waffle batter, this is a yeast-based dough.  Also, it uses what is called pearl sugar, which I am able to find in a local store that carries European ingredients.  I have also seen it online.  

I like to make these for breakfast for Christmas morning, and have come up with a good allergy-friendly recipe.  It’s nice because it’s easy to throw the ingredients together the night before and then bake them the next morning.  


Belgian Liege Waffles
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  1. 3/4 cup coconut milk
  2. 1-1/2 teaspoon sugar
  3. 2-1/2 teaspoon yeast
  4. 1-1/4 cup sorghum flour
  5. 1/4 cup amaranth flour
  6. 1-1/2 cup potato starch
  7. 1 cup tapioca starch
  8. 1 tablespoon xanthum gum
  9. 1/2 teaspoon table salt
  10. 1/4 teaspoon cinnamon
  11. 2 tablespoons ground flax seed mixed with 1/3 cup water
  12. 2 sticks non-dairy margarine (such as Earth Balance)
  13. 3 tablespoons honey
  14. 2 tablespoon brown sugar
  15. 1 tablespoon vanilla extract
  16. 1 package belgian pearl sugar (about 1-1/4 cups)
  1. Heat up coconut milk to lukewarm temperature and mix in sugar and yeast. Set aside for the yeast to foam up.
  2. In a medium bowl, mix together flours, starches, xanthum gum, salt, and cinnamon. In a large bowl, beat together margarine, honey, brown sugar, flax seed mixture, and vanilla until combined. Mix in yeast mixture until just combined. Add dry ingredients and mix until combined. Cover and set aside for 4-24 hours (you can use it immediately, but you get better flavor if you wait).
  3. Heat up Belgian waffle maker on its medium setting (it really doesn't work with a regular waffle iron), and spray with nonstick spray. Mix in pearl sugar. Scoop out 1/2 cup portions onto each section of the waffle (if it is a square one that is, I imagine if you have a small circular one place baseball size portion in the center of the waffle iron). Cook until golden brown. Top with berries, coconut whipped cream, and honey if desired. Personally, I find them sweet enough on their own.
One Fine Tomato
Something funny that happened this year was I had mixed the batter up the night before and put it in the pantry.  Unbeknownst to me, the next morning my mom had made the rolls for Christmas dinner.  Rolls that had dairy, eggs, and wheat flour.  She had put that batter in a bowl identical to the bowl I had the waffles in.  

Can you guess where I’m going with this?  

Yep.  I took that roll dough, mixed the sugar in it and cooked them in the waffle maker, and served them for breakfast.   I thought the consistency of the dough was different.  Good news, we have another way to cook my Grandma L’s rolls.  Bad news, well let’s just say there were gastrointestinal pyrotechnics.  Luckily I only had two waffles.  Gluten-Free Liege Waffles

Green Enchiladas

Green Enchiladas

I rarely celebrate Cinco de Mayo (as is the case with most Mexicans), since Americans largely have turned it into a day to get drink tequila, and I don’t drink.  I thought I would jump on the bandwagon this year (not the drinking bandwagon of course), and post a recipe apropos to the day.  I have always liked enchiladas, and have always preferred the tang of a green sauce as opposed to the red sauce, which is how this recipe came to be.


Green Enchiladas
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  1. 2 tablespoons olive oil
  2. 3 poblano peppers
  3. 1 pound tomatillos, husks removed
  4. 2 jalapeño peppers
  5. 2 garlic cloves
  6. 1 small onion, quartered
  7. 1 teaspoon honey
  8. 1 teaspoon salt
  9. 1/2 bunch cilantro
  10. 1 lime, juiced
  11. 1 teaspoon cumin
  1. 2 cups of dried black beans, picked over, soaked for at least 4 hours, and drained
  2. 2 tablespoons oil
  3. 1 medium onion, diced
  4. 1 jalapeno, diced
  5. 2 garlic cloves
  6. 1 bay leaf
  7. Salt
  8. 1 cup grated dairy-free cheese, divided
  9. 12 corn tortillas
  1. Preheat oven to 425˚. Toss poblanos, tomatillos, jalapeños, garlic cloves, and onion with oil. Spread on baking sheet and cook for 15-20 minutes, flipping vegetables halfway through cooking. Take poblanos and put in a bowl and cover pool with lid or plastic wrap to cool (it makes it easier to peel the pepper). Remove stems from jalapeños (if you don't like heat, remove the seeds and ribs). Peel and remove stem and seeds of poblanos and place in food processor, along with the rest of the roasted veggies. Add lime juice, cumin, salt, honey, and cilantro. Pulse until combined, but still somewhat chunky. Set aside.
  1. In a pressure cooker or pot, heat pan with oil over medium heat. Cook onion, and jalapeños until softened, about 8 minutes. Add garlic and cook for 1 more minute. Add bay leaf, beans, 1/2 tablespoon of salt and cover with water by at least an inch. Close pressure cooker and cook at high pressure for 8-10 minutes. Let pressure come down naturally (alternatively on the stove cook beans in covered pot for 1 to 1-1/2 hours). Drain, and stir in 1/2 cup of sauce and 1/2 cup of cheese. Taste for seasoning, add additional salt if needed.
  1. Decrease oven 350˚. Place 3/4 cup of sauce on bottom of a 9x13 dish. Spray both sides of tortillas with cooking spray and put 6 tortillas on two separate cooking sheets. Put both sheets in the oven for 2-4 minutes to make the tortillas more pliable. Increase oven to 450˚. Take a tortilla and spread 1/3 cup of filling in the middle of the tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Top with remaining sauce and spread so each tortilla is covered. Top with remaining 1/2 cup of cheese and cover baking dish with foil.
  2. Bake until heated through and the sauce is bubbly, about 20 minutes.
  1. This actually freezes well.
One Fine Tomato
Green Enchiladas
I really wish casseroles would photograph better.

 Happy Cinco de Mayo!


Jiffy Cookies

Jiffy Cookies

Growing up, one of the most often made cookies in our household was the Jiffy Cookie.  I have no idea where the recipe came from, I just know that it was easy enough that my brothers could make it.  

1 /2 Sugar

1/2 cup Corn Syrup

1 cup Peanut Butter

3 cups rice krispies

You boil the sugar and corn syrup together, mix in the peanut butter, and then the rise krispies.  Easy, and quick (hence the “jiffy”) but definitely not healthy.

I tried swapping out maple syrup for the corn syrup, but the mixture seized up (the variety of sugar molecules in the corn syrup prevents this seizing, which I had forgotten, obviously).  I decided to try it without the sugar or corn syrup, and just use honey.  

Surprisingly, it worked perfectly.

Jiffy Cookies (Sugar-free)
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  1. 1/2 cup honey
  2. 1/2 teaspoon cinnamon (optional)
  3. pinch salt
  4. 1/2 cup peanut butter (or sunflower butter)
  5. 2 cups crispy brown rice cereal (I use Nature's Path brand)
  1. Place crispy brown rice in medium bowl; set aside. Put honey in small saucepan and heat over medium heat. Boil until bubbles are large, and go an inch high up the pan (technical, I know, but that's the easiest way to tell it's ready). Whisk in cinnamon and salt. Remove from heat and stir in peanut butter until smooth. Pour over crispy brown rice and stir until combined. Use a cookie scoop to scoop onto parchment or wax paper. Let cool completely.
  1. Depending on the type of crispy rice you use, you may need to use more or less cereal.
One Fine Tomato
 The only remotely tricky part is boiling the honey, but here are some pictures to assist.

No, not ready yet
Okay, now we’re ready to stir in the peanut butter