Gluten Free Waffles

A Sunday family breakfast just wouldn’t be the same without these waffles at the table with us. Another family favorite!

1 3/4 brown rice flour

3 tsp baking powder

2 chia eggs 

1/2 cup vegan butter

1 1/4 cup non-dairy milk (almond, cashew, or oat work well)

  1. Put all ingredients into a bowl and whisk together.

The amount of waffles you get out of this recipe will depend on what kind of waffle maker you have. I have a Belgium waffle maker and can get 2 large waffles (2 waffles size/shape as photo above).

Garlic and Basil Spaghetti

1 lb of gluten free spaghetti

6 tbsp vegan butter

10 cloves of garlic, minced (I LOVE garlic)

half cup (or more!) of basil

10 oz of spinach

salt/pepper to taste

juice of half a lemon


  1. Cook spaghetti according to package directions.
  2. Heat the butter on medium heat and saute the garlic. Don’t cook it too high or too fast otherwise it’ll burn quick.
  3. Coarsely chop the spinach and basil. Stir into the garlic and butter. Season with salt and pepper and drizzle with the juice of them lemon.
  4. Once spaghetti is done, drain and mix in with the garlic and greens.

Cocoa Puffs

1 cup of  brown rice flour

1/2 cup of cocoa powder

1/4 tsp sea salt

2 tsp vanilla extract

1 chia egg (1 tbsp chia seed + 3 tbsp water. Mix to combine and let sit a few moments until gelatinous)

1 tbsp vegan butter (can use regular butter, coconut oil or ghee)

3-5 tablespoons of maple syrup (or honey if you prefer)


  1. Preheat your oven to 375 degrees.
  2. Add all your ingredients into a food processor except the maple syrup. You could also just use a hand mixer for this part on a low speed.
  3. Pulse the ingredients while slowly adding maple syrup.
  4. Pulse/mix until it comes together.  It will be crumbly but should form to shape as you work with it. (if not, add a little more syrup)
  5. Pinch into balls about the size of a pea.  You could go slightly larger but will make less cereal.  This part will take a little while.
  6. Bake for 12-13 minutes.