Category Archives: Breakfast

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

Cinnamon Nut Pancakes

I like pancakes.  

They are quick, and easy to make, and you can double the recipe to have leftovers to freeze, which makes for a quick breakfast down the road.  Just pop one in the toaster, and you are good to go.   

I particularly like this recipe because it reminded me of IHOP’s Harvest Grain and Nut Pancakes; something different from the plain pancakes out there.

Cinnamon Nut Pancakes
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Dry ingredients
  1. 1-1/2 cups rolled oats, gluten free (works with regular as well)
  2. 3/4 cup sorghum flour
  3. 2 tablespoons tapioca starch
  4. 6 tablespoons potato starch
  5. 3/4 t xanthum gum
  6. 1-1/2 teaspoons baking soda
  7. 2-1/2 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 1/2 cup pecans
  10. 1/2 cup walnuts
  11. 1 teaspoon cinnamon
Wet ingredients
  1. 2 cups coconut milk (I use So Delicious unsweetened)
  2. 1 tablespoon lemon juice
  3. 1/2 cup oil
  4. 1 tablespoon ground flax seed mixed with 1/4 cup hot water
  5. 1/2 cup honey
  6. optional: 1/2 cup frozen huckleberries, dried currants, or mini chocolate chips
  1. Place oats in a blender and blend until like flour; put in large bowl. Place nuts in blender until very finely chopped. Combine with remaining dry ingredients in a large bowl.
  2. Pour coconut milk a quart-sized microwave-safe bowl. Microwave until slightly warm (this makes whisking in the honey easier). Whisk in remaining wet ingredients until combined.
  3. Pour wet ingredients over dry and stir until combined.
  4. Ladle 1/3 cup amounts onto preheated griddle and cook for 2-4 minutes per side.
  1. I have also made this nut free by substituting 3/4 cup of pumpkin seeds for the nuts.
  2. Something that I like to do in the fall is substitute canned pumpkin for the oil, and 1 teaspoon of pumpkin pie spice for the cinnamon. Amazing with mini chocolate chips mixed in.
One Fine Tomato