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Gluten Free Waffle Mixes by Beyond Basic Provisions set box of 3

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Price:
$26.95
SKU:
bcow
Brand:
Weight:
6.00 LBS
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Product Description

Gluten Free Double Chocolate Waffle A rich, dark chocolate confection loaded with semi-sweet chocolate chips.

Gluten Free French Vanilla Waffle Mix This wonderful sweet and creamy confection is made with brown sugar and pure ground Madagascar vanilla beans. A perfect start to any morning, a perfect end to the day and it's certified gluten free.

Gluten Free Savory Cornbread Waffle Mix  This classic food is a savory blend of corn, black pepper, onion, garlic and chives. It's perfect for breakfast, lunch or dinner. Try adding grated cheddar and diced jalapenos for a wonderful culinary delight......all this and gluten free too!!!

Gluten Free Praline Royale Waffle Mix This gourmet waffle mix is flavored with sweet praline flavor blended with creamy caramel bits. The caramel melts in your mouth........and it's certified gluten free!!!

All recipes have been tested in the BCOWW kitchens. Please be aware that some oven temperatures may vary as well as cook times at high altitude.

GLUTEN FREE FRENCH VANILLA WAFFLE MIX

CARROT CAKE with SOUR CREAM FROSTING

Basic Provisions Needed - for the cake

1 - 13 oz pouch of GLUTEN FREE FRENCH VANILLA WAFFLE MIX
1 - tsp ground cinnamon
1 1/2 - cups of shredded carrots
8 oz - crushed pineapple - strained
1/2 - cup vegetable oil
1/2 - cup sugar
1/2 - cup chopped pecans
2 - large eggs

Basic Provisions Needed - for the frosting

1 - stick butter, room temperature
1/2 - cup sour cream
1 - pound confectioners sugar
1 - tsp vanilla extract

Preheat oven to 350. Pour entire pouch of GLUTEN FREE FRENCH VANILLA WAFFLE MIX into a large bowl and mix in the ground cinnamon, set aside. In a mixer with a paddle attachment, mix the shredded carrots, crushed pineapple, vegetable oil and sugar. Then add the pecans and eggs and blend until well incorporated. Add the waffle and cinnamon mixture slowly. Do not over blend. Pour batter into a well greased 9 x 13 baking dish and bake for 15 minutes, then rotate dish and bake for an additional 15 - 20 minutes or until toothpick comes out clean. Let cool for 15 minutes.

Sour Cream Frosting

Beat together the butter, sour cream, confectioners sugar and vanilla until all lumps are gone.

PEACH COBBLER

Basic Provisions Needed

1 - 13 oz pouch of GLUTEN FREE FRENCH VANILLA WAFFLE MIX
1/2 - stick of butter, softened
2 - large eggs
1 - cup sugar
2 - lbs. fresh peaches
2 - tbsp ground cinnamon
1 - tsp ground nutmeg
3 - tbsp cornstarch
1 - tbsp whole milk of heavy cream

Preheat oven to 350. Pour entire pouch of GLUTEN FREE FRENCH VANILLA WAFFLE MIX into a large bowl and mix in the butter and 1 egg. Into a greased 9 x 9 baking dish firmly press 2/3 of the mixture and bake crust for 15 minutes. Place remaining 1/3 of the crust mixture into the refrigerator. Pit and chop the peaches into a medium sized mixing bowl. Add the sugar, cornstarch, cinnamon, nutmeg, milk or cream and the remaining egg and mix well. Pour mixture over the baked crust. Use the remaining 1/3 of the crust mixture to dot the top of the cobbler and bake for 45 minutes to an hour or until golden brown on top. Allow to cool enough to eat and for a little extra treat, top with vanilla ice cream.

GLUTEN FREE DOUBLE CHOCOLATE WAFFLE MIX

DOUBLE CHOCOLATE PEANUT BUTTER COOKIE

Basic Provisions Needed

1 - 13 oz pouch of GLUTEN FREE DOUBLE CHOCOLATE WAFFLE MIX
1 - stick butter, room temperature
1 1/2 - cup creamy peanut butter
1/2 - cup granulated sugar
1/2 - cup brown sugar
1 - large egg
1/2 - cup peanut butter chips
1/2 - cup dark chocolate chips

Preheat oven to 350. In a mixer with a paddle attachment, cream together the butter, creamy peanut butter, granulated and brown sugars. Then add the large egg and incorporate into the creamed mixture. Add the pouch of GLUTEN FREE DOUBLE CHOCOLATE WAFFLE MIX, the peanut butter chips and the dark chocolate chips until dough forms a tight ball. Roll dough into 1 inch balls, place on a cookie sheet and press down slightly. Bake for 4 minutes then rotate cookie sheet and bake for an additional 4 minutes. Let cool.

GLUTEN FREE PRALINE ROYALE WAFFLE MIX

PRALINE BANANA NUT LOAF

Basic Provisions Needed

1 - 13 oz pouch of GLUTEN FREE PRALINE ROYALE WAFFLE MIX
4 - ripe bananas
1/2 - stick butter, room temperature
1 - large egg
1 - cup chopped pecans

Preheat oven to 350. In a mixer with a paddle attachment, add the bananas, butter, egg and mix until well incorporated. Then add 3/4 cup of the chopped pecans. The slowly add the pouch of GLUTEN FREE PRALINE ROYALE WAFFLE MIX. Do not over blend. Pour mixture into two well greased 9 x 5 loaf pans equally. Bake for 20 minutes then rotate pans and bake for an additional 20 minutes or until a toothpick comes out clean. Let cool for 10 minutes.

GLUTEN FREE SAVORY CORNBREAD WAFFLE MIX

MINESTRONE CORNBREAD CASSEROLE

Basic Provisions Needed - for the soup

1 - lb. Italian Sausage
1 - cup diced yellow onions
1/2 - cup diced celery
1/2 - cup diced carrot
1 - tbsp minced garlic
1 - tbsp olive oil
3 - cups chicken or beef stock
1 - 14 oz can diced tomatoes
1 - small can tomato paste
1 - 14 oz can kidney beans, not drained
1 - tbsp dried parsley
1 - tbsp dried basil
1 - tsp dried oregano
1 - tbsp Kosher salt
1 - tsp ground black pepper

Basic Provisions Needed - for the cornbread topping

1 - 16 oz pouch of GLUTEN FREE SAVORY CORNBREAD WAFFLE MIX
1 1/2 - cups of milk
1 - tsp olive oil
1 - large egg

First, brown the sausage in a large stock pot. Add the onion, celery, carrot, olive oil and garlic. Stir until the vegetables become translucent. Add the stock, diced tomatoes, tomato paste, beans, parsley, basil, oregano, salt and pepper. Simmer for 45 minutes to let all the flavors combine.

Preheat oven to 425. In a large bowl, whisk together milk, oil and egg. Combine with the pouch of GLUTEN FREE SAVORY CORNBREAD WAFFLE MIX. Set aside. Pour prepared soup into a standard casserole dish. Gently, pour the cornbread mixture over the top of the soup, then smooth across the dish with a spatula. Bake casserole for about 45 minutes, or until the cornbread is golden brown on top.

You can make this recipe using 2 large cans of non-concentrate, home style soup.

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