Gluten Free & Casein Free: Almond & Tapioca Flour Waffles

Preheat Waffle Iron

3 Cups almond flour
1/4 Cup tapioca flour
1 tsp salt
1 tsp xanthum gum
1.5 tsp baking powder
1 tsp vanilla extract
2 Tbs melted almond butter
2 Tbs olive oil
1 Cup of water
1/8-1/5 tsp of cinnamon

Combine all ingredients, starting with dry working your way to went. Mix well. Batter will seem thicker than typical waffle mix and will form well on medium heat settings. Watching it for several minutes, longer than typical waffles as well. I like to take a fork and try to gently lift the sides, once it has cooked long enough it will be golden brown and will come out without a glitch!

Serve with pure maple syrup or agave nectar, enjoy!

Gluten & Caein Free: Egg White Frittata

 

 

Preheat oven to 375F

Grease muffin tin with palm oil (dip napkin into oil andspread over entire tin)

 

You will need:

1 ¼ C liquid egg whites

¾ cup water

½ tsp. of salt

½ tsp. pepper

Oregano

¼ red bell pepper, diced

¼ zucchini, diced

¼ cup of diced onion

 

Mix egg whites, water, salt and pepper, set aside.

Spread diced vegetables evenly in bottom of muffin tin.

Sprinkle about 7 shakes of oregano (or about 1/8 tsp.) overvegetables.

Spread egg mixture evenly over vegetables.

Bake for 15-21 minutes until egg has set and the edges arebrown.

Using a butter knife, gently separate frittata from tin,serve immediately

 

For those without lactose allergies: Try adding feta orgorgonzola cheese to top after 15 min in oven.