These Gluten Free Mini Waffles are so dang cute, and delicious. Top them with a simple caramelized Cinnamon Apples and they’re out-of-this-world delicious. These mini waffles are made gluten-free, paleo friendly and refined-sugar free for a breakfast you can feel good about!
Mini Waffles with Cinnamon Apples
These Mini Waffles are the perfect kid-friendly breakfast or treat, but adults will love them just as much. The best part: they are freezer friendly for a quick morning meal. Make a batch now and have breakfast or a mid-day treat all week (or month) long! Top them with this seasonal and delicious caramelized cinnamon apples OR make them churro style by dipping them in cinnamon sugar. You wouldn’t know these waffles were made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside.
How to Make Mini Waffles
What I love most about this recipe is that it’s made all in one bowl! Start by whisking together all of the wet ingredients and then add in the dry ingredients and whisk until fully combined. Because there is no gluten here, there is no worry about the waffles being tough from overmixing.
Once you’ve mixed the batter, heat up your waffle and make sure to spray well with a high-heat cooking spray! To make them mini add in 1 tablespoon of batter at a time. If your waffle iron makes 1 large waffle you may be able to add 1-3 tablespoons of batter spaced far apart to make the mini waffles.
How to Freeze Waffles
You can serve the waffles immediately, or let it cool completely and freeze. To freeze them place them flat on a sheet pan and freeze completely, then place in a bag with an air tight seal for longer term storage. Freezing them flat first ensures they keep their shape. Waffles will keep frozen for up to 3 months. To reheat place in a toaster oven until heated through
How to Make Mini Waffles “Churro Style”
Once the mini waffles have finished cooking, brush them with butter or coconut oil and dip in a mixture of coconut sugar and cinnamon.
If you like this breakfast recipe, check out these others:
Following the directions for your waffle maker, cook four waffles at a time by adding 1 tablespoon of waffle mix to each quadrant. Cook until waffles are light brown and set aside until all of the waffle batter is used. *You can place the finished waffles in an oven set to 200 °F to keep warm while you cook the rest of the waffles and prepare the caramelized apples, but this is not necessary!
Once the waffles are done, make the caramelized apples.
In a small saucepan, heat 1 tablespoon of butter. Add diced apples, cinnamon, and lemon juice. Mix well. Cook for 8-10 minutes, or until apples are soft and a light brown color. Taste and adjust cinnamon as needed. Take off heat and set aside.
If making these into churro bites: add cinnamon and coconut sugar to a small mixing bowl. In a separate mixing bowl, melt the butter. Brush waffles with melted butter and working in batches, carefully dip the waffles into the cinnamon sugar mixture until the waffles are well coated.
*Waffles last for 3 months in the freezer or four days in the refrigerator!
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This Gluten Free Apple Galette is similar to an apple pie with a buttery crust with thinly sliced juicy apple, but easier to put together! It’s the perfect dessert to serve during the holidays or a fun weekend baking project to celebrate the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.
Gluten-Free Apple Galette Recipe
This Gluten Free Apple Galette is everything you want in an apple dessert for fall: juicy cinnamon apples with just the right hint of spice encased in a buttery pastry. It’s like a classic apple pie without all the work of baking it in a pie dish! We turned to our favorite pie dough that uses almond and tapioca flour and butter.
A galette is very similar to an apple pie, but a bit more rustic in appearance. It also can feel less intimidating to make a galette vs. a pie, and you don’t need a pie tin! The pie crust holds all that apple filling all on its own. This is the quintessential fall dessert to make (or this, or this)!
To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
You do not need to make any fancy design when placing the apples inside of the pie crust! But if you want to you can place the apples in concentric circles, overlapping slightly, to look like a flower. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust.
Place the rolled out pie dough on a piece of parchment for baking. When folding up the crust around the apples, use the parchment paper as an aid. Pinch together any cracks that form.
You can brush the pie crust with an egg wash made from an egg whisked with a splash of water. Sprinkle the crust with raw sugar, if desired for improved texture and taste!
If you like this apple recipe, check out these others:
Add in raw honey, and egg (not the additional egg yolk) and process until combined.
Transfer dough into the refrigerator for up to 24 hours, refrigerate as long as possible- 6-8 hours minimum.
Remove and roll out between two sheets of parchment paper* until about 12 inches.
In a bowl, combine apple filling ingredients and toss until completely coated.
Place filling in the center of your dough and carefully fold the sides up**
Whisk together one egg yolk, then brush crust with egg yolk mixture and sprinkle with optional coconut sugar or organic turbinado sugar
Bake for about 40-45 minutes or until crust is crispy and golden
Remove and let cool before slicing
*Don't roll out too too thin
**Use additional tapioca flour on your fingers if the dough gets a little sticky when working with it
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These Gluten Free Graham Crackers are simple to prepare and made with good-for-you ingredients. They can be eaten on their own, served with a fruit salad or crushed up and used as a graham cracker crumb crust! They’re gluten-free, refined sugar free and made in 1 bowl!
Gluten Free Graham Cracker Recipe
If you are thinking that all graham crackers are created equal, then we’re here to tell you that you need to try these homemade Gluten Free Graham Crackers and you’ll know they aren’t! Homemade always beats out store-bought, but often times homemade snack recipes can feel complicated. These graham crackers are the exception! They’re made in 1 bowl, with a handful of ingredients and are a delicious and nutrient-dense alternative to store-bought. They are sweetened just right, and have a nuanced flavor thanks to the addition of flax seed and coconut sugar.
They would be a fun baking project to bake with the kids as well! And the resulting cracker can be eaten on its own, used in a dip or ground up and used as a graham cracker crust. What do you think, ready to make them?!
Tips on Making Gluten Free Graham Crackers
This dough is pretty easy to work with and roll out, but here are a few tips to make sure you are successful!
Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visible pieces of butter remaining. Add the beaten egg to the dough and mix together until completely combined.
Place the ball of dough in the center of the lined baking sheet and cover with a second piece of parchment paper. Using a rolling pine, roll out the dough into a rectangle that’s approximatly ⅛” - 1/16” inch thick.
Using a pizza cutter, slice the dough into squares. If you end up with leftover scraps of dough, gather them up and repeat steps 3 and 4.
Sprinkle the dough with the remaining sugar and cinnamon.
Bake for 15-20 minutes, until golden brown and crispy.
Store crackers in an air tight bag or container for up to 3 days.
Want to make a gluten-free graham cracker crust? Grind these up! Check out this post for how to put it together.
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Charoset, also known as haroset, is a mixture of fruits and nuts eaten at the Passover Seder. Traditional Charoset is easy to make, and it’s one of those fly-by-the-seat-of-your-pants recipes, as you adjust as you go! This traditional haroset recipe is naturally gluten-free of course, and is a yummy, sweet condiment.
Growing up, haroset was a childhood staple at our holiday. We’d make a batch as a condiment of sorts for our Passover sedar plate, and end up eating it for days on Matzo (now gluten-free matzo), or just as a yummy side by the spoonful! Since we always ended up enjoying it for days, we always made a bigger batch! You can always scale this down of course.
Traditional Charoset is made of…
And a few fun choices you can add in optionally
How long can you keep charoset?
The charoset can be made up to 3 days before serving and can be stored, covered, in the refrigerator. We love making it early and letting it soak up all the added flavor. This also reduces the strong wine flavor that you’ll notice when you make it initially.
Haroset without wine
You can use grape juice if you don’t want to use a sweet wine! Kedem was always the favorite growing up! Though, I haven’t checked those ingredients probably ever!
Okay, the answer I know you’ve been waiting for…
In Israel the spelling and pronunciation is “charoset,” with a more guttural “ch” sound.
The other pronunciation is a softer Ashkenazic “h” sound.
Want other Passover recipes? Try these family favorites:
1/4 cup Chopped dates or 1/4 cup Raisins (optional)
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve. If making it early, store covered in the refrigerator.
I like to make ours the day before and store in the refrigerator.
You can toast the walnuts if desired, but I never do!
We don't recommend using a food processor to dice your apples, simply use a knife and cut them up small.
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This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.
You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.
What is baked oatmeal?
Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!
How do you make baked oatmeal?
It’s so easy!
Combine your dry ingredients.
Add in your wet ingredients.
Pour into your greased, or lined with parchment paper, baking dish.
How do you serve baked oatmeal?
There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.
If you like this oat recipe, check out these others:
Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine.
To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
Pour into prepared 8"x 8" dish and bake for 30-35 minutes, until the center is just barely firm.
Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.
We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.
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These Gluten-Free Apple Scones are the perfect fall baking recipe. They are light and crumbly and full of apples and cinnamon. They are such a treat to serve to serve on crisp fall morning! I am so excited that we’ve finally perfected the ultimate gluten-free scones that will be the hit of your weekend brunch, the star of the dessert table, or the perfect snack!
Gluten-Free Apple Scones
While I have a few other scone recipes on this site and in my book, I’m really excited about these super fall Gluten-Free Apple Scones! They are light in texture but heavy on apple flavor! We had a few rounds of recipe testing on this one, to get just the right crispness on the outside and to incorporate as much apple flavor as we could. We love to serve them with apple butter for an extra oomph of seasonality!
There are a few tricks you need to use in order to get crispy edges on these scones. Because we often stay away from gluten-free mixes and typically use a blend of almond and coconut flours on this site, it meant we were dealing with a dough that has a lot more moisture. Don’t be afraid when the dough you’ve mixed is a little wetter than you would imagine. We have a longer baking time on these scones to ensure crispness, and instruct you to (gently) move the scones around the baking tray a bit so all parts of the scones get crispy. Follow the directions and we’re sure you’ll get just the right texture!
How do you make gluten-free scones?
Gluten-free scone recipes are a bit different from traditional scone recipes, but typically follow the same steps. The batter does look a bit different, but we were pleased with the outcome of these gluten-free scones.
Whisk together the dry ingredients!
Add in cold butter and quickly blend into the flour.
Add in the wet.
Pat scone batter into a round on the baking sheet. Don’t free if it’s a little wet! Cut it 8 times to get scone shape.
Brush with egg wash, and sugar and bake!
Cut scones once more, bake again, and then remove from oven one last time to shift the scones in the opposite direction to ensure an even crispness, and return to oven to finish baking.