Quinoa Waffles

2 eggs
4 tbs sugar
4 tbs canola (or safe) oil
1 cup quinoa flour
1/2 cup water
Dash salt
1/2 tsp vanilla extract
Safe spices such as cinnamon

Grease and preheat waffle iron. Separate the whites from the yolks. Beat the whites until firm peaks form. Slowly beat the sugar into the whites. Beat the yolks and add the oil, water, and vanilla. Mix well. Add the water and the flour with the salt and any spices. Mix well. Fold in the egg whites. If the batter is too thick, add a bit more water. These need to be a little thicker than pancake mix.  Pour batter into waffle iron and remove when cooked.

Country Style Ribs

These come out super soft and easy to chew. Very tasty too. I usually only make two at a time, but I’m sure you could make a bigger portion. I shred the meat off the bone when it’s done to serve. Whatever my daughter doesn’t eat I separate into portions and freeze in silver foil. When I want to serve it again I defrost it at low heat until it’s steaming again.

2 country style ribs

1 tbs safe oil

2 tbs maple syrup

3 tbs apple juice (or other similar safe juice, I sometimes use peach too )

Salt

Preheat oven to 250. Wash the ribs and rub them with oil and salt. Place in a pan and cover with foil. Bake for 2 hours. Mix the syrup and juice, then take out the ribs and brush them thoroughly with the mixture. Cover them with foil again and bake an additional 2 hours. Let cool a few minutes then serve as desired.

Pear Sorbet

1.5 cups of water

¾ cup sugar

6 pears, peeled and chopped

Bring the water and sugar to a boil then add the pears. Stir then lower the heat. Simmer until the pears are soft, about 20-25 minutes. Blend the mixture and cool it in the fridge for at least 4 hours. Pour the mix into ice cream machine and let it run until everything freezes smoothly. (I have the ice cream attachment for the Kitchen Aid mixer and it makes really beautiful, smooth sorbet).

Cupcakes and Coconut Frosting

This recipe makes 6 cupcakes, but you can increase it to make more or a full cake.

2 eggs

½ cup of sugar

½ tsp of vanilla

¼ cup potato starch

Dash salt

Preheat oven to 325. Separate the whites from the yolks. Beat the whites with the salt until stiff peaks form. Mix the yolks with the vanilla, sugar and potato starch until the mixture’s smooth. Slowly fold in the whites until the mix is all one color. Pour into cupcake pan and bake for about 20-25 minutes.

For Frosting  - Coconut manna and sugar

I powder about a ½ cup of sugar in my coffee grinder then pour it into a bowl with about ½ cup of coconut manna that I’ve warmed by placing the jar in hot water for 15 minutes. You can adjust the amounts of each to taste. If the manna is warm enough it will be very fluid and once you mix it with the sugar will be thick but still spreadable. You can then use it to frost the cupcakes.