This recipe, akin to my bread or pizza dough recipes that reside in my head making it difficult to quantify, was recited to my colleagues and I by Colette (aka, Coco). When asked for the recipe, she said, "Oh, it's made of oats, millet, teff, egg whites, kefir, pumpkin seeds, nuts, sunflower seeds, a little oil." No quantities given. No other instruction. It's like all the ingredients just magically come together and voilà, you have waffles. 

I'm part of a culinary medicine program at Montana State University and my team was meeting with Colette, a local physician and the clinical director of the WWAMI program for MSU, regarding a series of workshops we are holding in the fall. Colette invited us over to her home for breakfast and served us these waffles. 

On the way back to campus, it was requested I try to remake the waffles and figure out Coco's recipe. It took me three attempts to come up with a recipe as close to the original as I could get. 

I'll be the first to admit that I'm not the biggest fan of gluten free foods. I like dabbling with gluten free recipes because I like the challenge of making them taste good or a least palatable (because, frankly, most gluten free products need help in the flavor world). I appreciate gluten free recipes like this one where the GF flours are of high nutritional quality. Used in this recipe, teff and millet provide excellent sources of dietary fiber and protein. 

As with most recipes, you can tailor this one to meet your own tastes or dietary needs. I offer quantities, but what you actually use is up to you. However, i suggest keeping the oats, millet, and teff in the recipe because of their nutritional properties. Additionally, the oats provide much needed structure to the finished product.

I like to make a big bowl of batter and keep it in the refrigerator for the week. As the batter sits, it gets thicker because the oats soak up the moisture. This is perfectly fine. You can also choose to make all the waffles at once and reheat them over the week (or freeze them -- like Eggo® Waffles, but way better). 

These are now my go-to waffles and I find them to be a satisfying breakfast. When served with fresh berries, maple syrup, and a sausage link or two, you will have a delicious breakfast. 

Coco's Gluten Free Waffles

• 1/2 cup rolled oats (certified GF if need be)
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup nuts of choice -- walnuts, pecans, almonds, etc
• 1/3 cup millet flour 
• 1/3 cup teff flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (or cardamom)
• 1 cup buttermilk or kefir (plain)
• 2 large eggs
• 1/4 cup oil of choice (safflower, canola, olive, avocado, etc)
• 2 tablespoons honey

Place the oats, pumpkin seeds, sunflower seeds, and nuts in a food processor. Pulse several times until coarsely ground (not too finely ground -- enough to add texture to the waffles). Pour the seed mixture into a bowl. Add the millet, teff, baking powder, baking soda, salt, and cinnamon. Stir to combine. 

In a small bowl, whisk together the buttermilk, eggs, oil, and honey. Add egg mixture to the dry ingredients. Mix until combined. Set aside while the waffle iron heats up. The longer the batter sits, the thicker it gets (which is fine). Cook the waffles according to the waffle iron instructions.

Enjoy the waffles with fresh berries and maple syrup.

If you are looking for a recipe that is easy to put together, gluten free, and extremely delicious, then look no further. This is a classic recipe for a flourless cake. The best part -- you don't need to have a bunch of gluten free flours sitting around. All you need are eggs and chocolate. Seriously simple ingredients. 

I paired this with a raspberry chocolate sauce. It isn't necessary but it sure is delicious. The sauce would work great with ice cream, too. 

Flourless Chocolate Cake with Raspberry Chocolate Sauce
Makes 1 9-inch cake

Cake:

• 6 tablespoons unsalted butter
• 8 ounces bittersweet chocolate, cut into chunks
• 6 eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon Kahlua (optional)
• 1/2 cup sugar

Sauce:

• 1/2 cup heavy cream
• 1 cup frozen (or fresh) raspberries
• 1 tablespoon sugar
• 1/2 cup chocolate chips

Preheat the oven to 275ºF. Grease the bottom and sides a 9-inch cake pan. Line the bottom with parchment paper. Butter the paper. Set aside.

Melt the butter and chocolate together in a microwave or in a pan on the stove set on low heat. Stir until melted. Cool the mixture until it's lukewarm, about 5 minutes. Pour into a large mixing bowl. Whisk in the egg yolks, vanilla, and Kahlua. Set aside while you whip the egg whites.

In a mixing bowl, whip the egg whites on high speed until soft peaks form. Gradually add the sugar. Whip the whites until stiff peaks form. 

Add one cup of the egg whites to the chocolate mixture. Stir to mix well. With a large spatula, gently fold in the rest of the egg whites into the chocolate mixture, making sure to completely incorporate the whites into the chocolate. To fold properly, do not stir the mixture. Move the spatula in the same direction, gently flipping the batter and whites over each other until it's homogenized. 

Pour batter into the prepared cake pan. Bake for 45-50 minutes or until the cake feels firm in the center and begins to pull away from the sides of the pan. Cool completely. Dust with powdered sugar.

Sauce: 
Heat the cream, raspberries and sugar over a medium heat until the berries have broken down and become mushy. Add the chocolate chips; stir until melted. Remove from heat and pour mixture through a fine mesh strainer. Refrigerate sauce until ready to serve. If sauce is too thick, stir in a little water to thin it out slightly.