Monday, August 26, 2013
Mini Cheese Tomato Flatbreads and a Daiya Giveaway!
Happy Monday friends! I would definitely go so far as to say this is a Marvelous Monday! I have something delicious to share with you all!

MiMM MIMM #64 with Girls Night and More!

I feel like time is flying by these days. I sadly don't post here as much as I would like to. Instagram seems to be my go to for posting pictures of things I'm currently making. This little baking adventure is definitely worth sharing here though too! Besides, I have some freebies to give away to 3 of you too!


When I first had to go dairy free, there were really no cheese alternatives that were worth eating...until Daiya came around.  I've actually grown accustomed to not having cheese alternatives in my life. There are some instances though, when cheese makes things better. When those instances come up, Daiya is definitely my go to cheesy alternative. 


Yesterday was a soup day for us (I will share that one later this week). You all know by now that I LOVE making my protein flatbread. Well, I had some Daiya and fresh tomatoes from my garden, so I thought it would be a nice change to bake my usual flatbread in a different way...


I'm so glad I did this! The addition of Daiya along with the fresh tomato, some kosher salt and fresh ground pepper made these mini flatbreads such a great accompaniment to a big bowl of lentil spinach stew.


Crispy on the outside, soft and fluffy on the inside with a creamy topping all melty and gooey...YUM!


Mini Cheese Tomato Flatbreads
(makes 4)

2/3 cup chickpea flour (I used Bob's Red Mill)
1 1/2 tsp baking powder
1 TBSP apple cider vinegar
1/4 cup egg whites
2/3 cup soda water
sliced tomatoes
1/4 cup Daiya cheese
kosher salt and fresh ground pepper

Combine the dry ingredients in a bowl. Add the wet ingredients and mix well. Pour batter evenly into greased muffin tins (I used those tortilla taco shell pans). Bake at 450 degrees for 5 minutes, then top with tomatoes and Daiya. Sprinkle with kosher salt and fresh ground pepper, bake for an additional 15 to 20 minutes or until lightly browned. 


Now, for those of you interested in giving Daiya a try, leave me a comment here telling me your favorite cheesy dish. I definitely want to share these coupons with you so you can enjoy your favorite dairy free cheese dishes again too! I will pick a winner Monday, September 2nd. 

I'm sharing this on Slightly Indulgent Tuesday and Allergy Free Wednesday this week too!


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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM   35 comments
Monday, August 5, 2013
Brunch! Gluten Free Pumpkin Waffles
Good morning (or afternoon or evening, I guess it depends on when you read blogs)! Anyone else feeling Marvelous? I know I am thanks to Katie for encouraging me to put my best foot forward to start the week!

MiMM MIMM #61

I have no idea how it's been a month since I wrote anything here. This summer seems to have flown by. I'm on a no regret plan these days though. Sure, there have been so many things that I wanted to share, but I really just took the time to enjoy the boys this summer. I haven't even picked up my real camera to take food pictures at all. That means you get to suffer with intagram pictures for a while...

Sadly, today really marks the end {of summer} for them. We have orientations for both schools today. The kids are really dreading it and so are Tony and I. The boys are now at the ages that they are so easy to get along with and having them around is like having a friend around all the time. Jay is now a sophomore in high school and Max is a 7th grader in middle school. Where in the world has time gone? Now we are heading into crazy schedules and sleepy kids. This means we can't have brunch together every morning...

Speaking of brunch, we had one last big brunch of the summer with the boys yesterday celebrating with our favorite fall flavors. Yeah, if the kids have to go back to school, we want fall here now. On the menu was pumpkin waffles served up with 7 minute icing and pumpkin spice syrup we got last fall from the apple orchard. Can't wait to go back again!

These were so good and definitely hit the spot for a fun brunch treat! I tripled the recipe and used a whole can of pumpkin. These freeze perfectly so don't be afraid to make a bunch. I'm all about making life a little easier during the school mornings.


Gluten Free Pumpkin Waffles
(makes about 5 square waffles)

3/4 cup chickpea flour (I use Bob's Red Mill)
1/4 cup sorghum flour or quinoa flour (I use Bob's Red Mill)
2 TBSP rice bran or cornstarch (I use Bob's Red Mill)
1 TBSP baking powder
1 tsp cinnamon
pinch of cardamom
pinch of freshly grated nutmeg
stevia to taste (I have used vanilla NuNaturals drops and Tagatose)
3/4 cup water or almond milk (I use Almond Breeze Unsweetened)
1/4 cup egg whites (or one egg or flax/chia gel)
1/2 cup pumpkin puree

Combine the dry ingredients in a bowl. Then add your wet ingredients. Mix well and cook according to your waffle iron directions.



Since we were taking it easy and enjoying the morning, this meal called for a little French press coffee. I'm really going to miss these lazy morning...

Anyone else ready for fall? This week is going to be crazy! I hope you all have a great one!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:34 AM   13 comments

Name:
Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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