Chocolate Mousse for One

It’s late at night and you’re craving something sweet and creamy. You’re looking for something quick and small to make. Go on a date with some chocolate mousse! It uses cocoa powder instead of chocolate, so there is no need to wait for the chocolate to melt. It’s a fast and easy way to make some creamy, chocolatey, chocolate mousse for yourself. Chocolate mousse is the perfect small, rich, luscious dessert.

Ordinary chocolate mousse can be over 450 calories for one cup of mousse, and this recipe of chocolate mousse is about 250 calories for one cup, which is 200 calories less than ordinary chocolate mousse. Regular chocolate mousse has a lot more ingredients including egg whites and chocolate, instead of cocoa powder. This mousse has no egg whites, uses light cream, and only a tablespoon of cocoa powder for half the calories. One tablespoon of cocoa powder is only 12 calories, whereas, one ounce of dark chocolate is 155 calories. Using cocoa powder instead of chocolate cuts out 143 calories and that’s just switching the chocolate. Using light cream instead of heavy cream saves half the calories. One cup of heavy cream is about 821 calories, whereas, one cup of light cream is about 468 calories. Using half a cup of light cream leaves you with about 234 calories, which is a whole lot less. Cut out half the calories by using this recipe for chocolate mousse.

Regular chocolate mousse also takes a lot longer to make than this recipe. It can take over an hour to make chocolate mousse including refrigeration. This recipe only takes less than 5 minutes to make and you only need one bowl or jar to make it. No need to refrigerate the mousse, you can eat it right after it is mixed all together.

When you are looking for a late night snack and you want to eat something that is quick to make, this chocolate mousse is the perfect recipe for you. It’s only one serving, so there is no worry about having leftovers and overindulging. Try this recipe for some creamy chocolate mousse.




  • ½ cup light cream                      
  • 1 tablespoon unsweetened cocoa powder
  • 3 teaspoons powdered sugar
  • Pinch of fine sea salt

Whipped cream topping: (enough for two servings)

  • 1/4 cup light cream
  • 1 ½ teaspoons powdered sugar (more or less to taste)
  • 1/8 tsp vanilla
  • Miniature chocolate chips for serving (optional)


For the mousse:

  • Place all of the mousse ingredients in a jar and shake vigorously for 2 minutes

For the topping:

  • Put the whipped cream ingredients in a separate jar and shake vigorously for 2 minutes.

For serving:

  • Spoon the mousse into a serving dish and top with the whipped cream and chocolate chips. (or eat it right out of the jar!)

It’s a great small dessert to satisfy your cravings. It only takes a couple minutes to make and you can keep it all to yourself. Get your arm work out it in by whipping up some chocolate mousse.

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Flourless Edible Cookie Dough

Do you like cookies, but don’t have an oven or don’t want to take the time to wait for the cookies to cook? Ever thought about making edible cookie dough, so you can safely eat it after it is made, and not baked? Who doesn’t like eating cookie dough? Eating uncooked cookie dough isn’t good for you and you shouldn’t really be consuming it because of the raw eggs. This recipe solves that issue as there are no eggs in it so it is safe to eat.

It’s a recipe for Flourless Edible Cookie Dough. It is allergy-friendly and perfect for those who can’t consume flour, regular milk, regular chocolate chips, and eggs. It’s the type of cookies you can eat in about 4 minutes. You get the same taste and texture of ordinary cookies, but you get to eat them right away. How many times have you craved cookies, but decided not to make them because you didn’t want to wait for the oven to do its magic? This recipe is perfect for you. Follow the recipe below to make cookies you can eat right out of the bowl.  


  • 1 stick (1/2 cup) unsalted butter softened to room temperature      
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 tablespoons Lactaid milk or Almond milk, room temperature
  • 1 ½ cup homemade oat flour, directions below (you’ll need about 2 cups old fashioned oats)*
  • 1/2 teaspoon salt
  • 2/3 cups Enjoy Life Chocolate Chips



  1. Cream together softened butter, granulated sugar, brown sugar, vanilla, and milk until fluffy, about 60 seconds.
  2. Beat in oat flour and salt.
  3. Once combined, stir in chocolate chips.
  4. Serve immediately or store in the fridge, covered, for later. You can eat it right out of the bowl.


*Homemade Oat Flour: Place about 2 cups old fashioned oats in food processor. Process until it resembles fine flour. Measure out 1 and 1/2 cups and proceed with recipe above! If you’re gluten free, make sure your oats are, too!

When you are craving some chocolate chip cookies, but don’t have enough time to bake them, make a bowlful of allergy-friendly, Flourless Edible Cookie Dough. Cookie dough you can safely eat without worrying about uncooked eggs. It’s the perfect amount of cookie dough to satisfy your cravings.

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Finding New Foods

Devolving food sensitivities later on in life has forced me to change my diet completely. If you haven’t read my story about my food sensitivities (read my story here:, let me tell you a little bit about my situation. In 2016, I started having problems with foods and discovered that the problem is rapeseed/rapeseed oil, which is also known as canola oil, and rapeseed is also in soy lecithin, which is in most breads and chocolates. That’s when I had to switch to more natural, organic, and allergy-friendly foods.

Looking for new foods I can eat has been challenging and quite of a struggle. I have to read the ingredients of every food product only to find out that there is soy lecithin and/or canola oil listed at the bottom of the list. It gets frustrating and disappointing after a while when you keep picking up different food products only to see that it has an ingredient in it that you can’t eat. After disappointment over disappointment, you pretty much give up on looking for foods. At the last second, when you find something you can eat, you get pretty excited.

The excitement of finding something you can eat is surreal. You pretty much lose hope and give up, until something catches your eye at the last second. That’s when you are filled with enjoyment and almost cry out of happiness. You are pretty much shocked that you found something you can actually eat.

The other day, I was looking for some ice-cream to eat. After looking at multiple ice-creams from so many different companies, I got really disappointed after seeing that every ice-cream container I looked at had soy lecithin in it. I pretty much gave up, lost hope, and was ready to leave until, at the last second, I found some allergy-friendly ice-cream. I was so excited that I was ready to cry. Not only is it ice-cream that doesn’t have soy lecithin in it, it is dairy-free ice-cream that can be enjoyed by my family members who are lactose intolerant. It’s a two for one and an extra bonus!

After many attempts of finding foods that I can actually eat, I’ve learned not to lose hope and not to give up as I will eventually find that one product that I can eat. I love seeing all these new allergy-friendly products in grocery stores that get me so thrilled when it catches my eye. I hope one day, to see a whole aisle dedicated to allergy-friendly foods in grocery stores. I would love to see more products that don’t have canola oil and soy lecithin in them.

If you do have to switch to allergy-friendly, organic, and natural foods, I can tell you to not lose hope. Don’t give up. You will find something you can eat, you just have to look for it and keep your hopes up. Most of these allergy-friendly, organic, and natural foods are really delicious and I love tasting the natural flavors that taste sweet and better than artificial flavors. I prefer natural and organic foods over foods with artificial ingredients and I am happy that I had the opportunity to switch to healthier and natural foods. Sometimes things need to change for the better.


SunButter Chocolate Chip Freezer Fudge

This recipe is from Free2b. Free2b is a brand that has products that are free from the top 12 allergens; peanuts, tree nuts, dairy, gluten, soy, eggs, corn, coconut, mustard, sesame, fish, and shellfish. Their SunButter Chocolate Chip Fudge is free from the top 12 allergens and only has 5 ingredients. The fudge is perfect for parties, gifts, or a sweet treat to make and enjoy with your friends and family. Even if you don’t have food allergies, you can still enjoy this fudge.

Who doesn’t like nut butter mixed with chocolate? This is like the equivalent of eating a Reese’s just in fudge form and best of all, it’s allergy-friendly. The sweetness of the chocolate mixed with the creaminess of the SunButter makes one tasty dessert that is great for many to enjoy.

This fudge is perfect for chocolate lovers and those who love Reese’s or “peanut butter” cups. It’s great for those who have food allergies as well as those who do not. You get the same flavor as peanut butter and chocolate mixed together for a mouthwatering fudge. Follow the recipe below to make some delicious, chocolatey, buttery, allergy-friendly fudge.


1 1/2 Cup SunButter                                                

1/3 Cup Organic Palm Oil Shortening                       

1/4 Cup Maple Syrup

1/2 Cup free2b Dark Chocolate Bar or free2b Chocolate chips (for drizzling)

Sea Salt (for sprinkling)



In a mixing bowl, combine the SunButter, shortening and maple syrup

Press the mixture into a 9×13 baking dish lined with parchment paper. Freeze in the pan for at least 2 hours.

Melt the Dark Chocolate Bar in a double boiler.

Remove the fudge from the freezer; lift from the pan by the parchment paper.

Drizzle the fudge with the melted chocolate and cut into squares.


It’s a fudge that everyone can enjoy. If you don’t have a peanut allergy or don’t have SunButter, you can substitute the SunButter for peanut butter or any other kind of nut butter for a delicious fudge. Share this recipe with family and friends. Bring some SunButter fudge to your next party or get together to be enjoyed by everyone.

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Cape & Islands Bakes for Breast Cancer Research

Are you located in Cape & Islands and part of a restaurant, bakery, café, retail shop, online bakery, chocolate shop, ice cream shop, or supermarket, and love to bake or have a dessert to offer for a good cause? Would you love to help make some desserts to support breast cancer research? Join us, get involved, and participate in our Cape & Islands Bakes event to raise money for breast cancer research.

The Cape has a 20% higher rate of breast cancer than the national average, and we want this event to grow by leaps and bounds because we have to help fund research that will make a difference in an area that is touched greatly by breast cancer.

Bakes for Breast Cancer raises money for breast cancer research one sweet at a time through our dessert-oriented events. Our grassroots nonprofit organization has one goal, to end breast cancer in our lifetime. We believe anyone can help make a difference by baking, buying or selling, a dessert with a purpose.

Cape & Islands Bakes for Breast Cancer takes place every year the first full week in June. This year’s Cape & Island Bakes will take place June 4-10, 2018. We all must work together to make a difference; to raise more money for breast cancer research. We are kicking off registration of the event and are looking for eateries, retail establishments, pastry chefs, and chefs to help us out during the week of Cape & Island Bakes. Bakes for Breast Cancer will use 50% or more of the money raised to provide grants for breast cancer research.

We are looking for anyone and everyone to help us out by making some of your best sweets for many to enjoy and raise money for breast cancer research. With your wonderful team behind you, promoting to your customers of your involvement for the cause, you will be showing off your skills and delicious treats. You’ll be listed on our website and we make all efforts to promote the event and your participation. We hope that you consider showing off your skills and delicious treats and register for the event.

This year’s event is dedicated to the memory of Toni Berry, a loving, strong, hard working, and caring woman who passed away from breast cancer at the age of 49. Her son, Tom, supports our organization and the research we sponsor with the same hope of our organization so that no family or child has to go through what he did. Throughout the years, when Tom became a chef and now as culinary director, Tom has participated, wherever he was working, in our events. Now as Culinary Director at COJE Management, all of his restaurants including, Yvonne’s, Ruka, and Lolita Cocina & Tequila Bar participate in Boston Bakes for Breast Cancer with incredible desserts.

Click here to read more: 

Register to become part Cape & Island Bakes to help raise money for breast cancer research. Your talented skills and terrific baked goods will really help benefit breast cancer research and satisfy the hunger needs of those looking for a sweet. It’s a sweet way to make a difference in the fight against breast cancer. It is easy for you to sign up your restaurant, bakery, café, retail shop, online bakery, chocolate shop, ice cream shop, or supermarket for Cape & Islands Bakes for Breast Cancer 2018!  Just complete this registration form by May 1st, 2018. Thank you so much for your help!

To register click here:


Valentine’s Day Cupcakes

Valentine’s day, a day of love where you express and share your love with loved ones. A day where there are symbols of hearts and the share of chocolates. Win over your loved one’s heart by making them some chocolate chip cupcakes topped with a chocolate heart.

You can make the frosting and chocolate hearts any color you want to make them Valentines themed. You can make the frosting and hearts red, pink, purple, or any other color you choose. I used purple for these cupcakes for an event we were doing where the theme color was purple, but you can use any color your heart desires.  

For this recipe, you’ll need a vanilla cupcake recipe, which is provided below, cupcake liners of your choice, vanilla frosting (either pre-colored to a certain color or white to dye a certain color), food coloring (if dyeing the frosting), heart shaped chocolate molds, melting chocolates (color of your choice), double boiling pans, a piping bag and star tip, cooling racks, and an oven to bake them in.

If you want to make something sweet for Valentine’s day, then a cupcake with chocolate inside of it and chocolate on top of it is the perfect dessert to make. Follow the recipe below to make chocolate chip Valentine’s day cupcakes.


  •  1 cup (4oz) applesauce
  •  1 1/2 cups sugar
  •  2 eggs                                                                 
  •  2 teaspoons pure vanilla extract
  •  2 1/2 teaspoons baking powder                     
  •  1/4 teaspoon salt
  •  2 1/2 cups flour
  • 1 1/4 cups milk
  • 1 cup chocolate chips


For Cupcakes:

  1. Turn oven on to 375 degrees F.
  2. Put applesauce and sugar in mixer and beat well. Add 2 eggs. Mix well. Add: vanilla, baking powder, salt, flour, and milk. Beat until mixed. Add chocolate chips and stir completely. Pour batter into each baking cup, until they are about 2/3 full. Bake for 20 minutes or until golden brown. Should produce 24 cupcakes.

For Chocolate Hearts:

  1. Put water in the bottom half of the double boiling pan until the bottom of the second pan touches the water when pan is placed inside. Place pans on stove and turn heat on high. Place colored melting chocolate in the pan and turn heat down to medium heat once water starts to boil. Stir chocolate occasionally and let it heat until completely melted.
  2. Grab heart shaped chocolate molds and pour chocolate in the molds until heart shape is complete.
  3. Place mold in freezer for about 5-10 minutes or until hearts are completely frozen.

For Frosting:

  1. Grab colored frosting or vanilla frosting and dye vanilla frosting the color you have chosen.
  2. Place frosting in a piping bag, cut a small slit so there is a small opening for the frosting to come out and place star tip over the top of the bag.
  3. Pipe the frosting on the cupcakes at a 90-degree angle to create a cool design and cover cupcakes completely.
  4. Take chocolate hearts out of the freezer (if frozen completely), take out of mold, and place chocolate hearts on top of frosted cupcakes, in the middle of the cupcakes, like pictured below.

Give your loved one a delicious, chocolatey sweet on Valentine’s day. Food is one way to win over someone’s heart as well as chocolate for many chocolate lovers. Make the cupcakes festive with Valentine’s day colors and give them to a loved one to enjoy.

Inspired by:


Mmm Muffins

These soft and ingredient filled muffins are good muffins to have for breakfast. Don’t be overwhelmed by the amount of ingredients in these muffins, they actually all taste really good together. Nut butter and apples go well together, cinnamon and apples go well together, apples and chocolate go well together, nut butter and chocolate go well together, so why not mix them all together for a delicious muffin? It’s the right amount of nut butter, apples, chocolate chips, and cinnamon all in one bite. You will be surprised by how good they taste combined.

This recipe wasn’t originally allergy-friendly, but I provided some alternatives to the ingredients to make it allergy-friendly and safe for anyone to eat. I included bananas to replace the eggs, nut butter to substitute for peanut butter, gluten-free flour, Enjoy Life allergy-friendly chocolate chips, and Lactaid milk. If I missed anything, feel free to replace any ingredients with ingredients that are safe for you to eat. Follow this recipe to make the perfect allergy-friendly muffin for breakfast.


2 Eggs, large or 2 bananas

2/3 cup Nut butter (Peanut, Cashew, Almond, etc.)

2 cup All-purpose flour or gluten-free flour               

2 tsp Baking powder

1 cup Brown sugar, packed

2 cups Guittard or Enjoy Life Chocolate Chips

1/2 tsp Salt

2 tbsp. Butter, melted

3/4 cup Lactaid milk

1 apple, chopped

1 tbsp Cinnamon

Instructions: Preheat oven to 400. Spray muffin tins. In a large bowl, mix together, flour, brown sugar, baking powder, cinnamon, and salt. Make a well. Add nut butter, eggs, melted butter, and milk. Beat well. Mix together with flour mixture. Add chocolate chips and chopped apples and mix well. Poor spoonfuls into muffin tins evenly. Bake for 10-15 minutes or until muffins are golden brown. Makes about 15 muffins.

It’s a good muffin to have in the morning. A mix of many ingredients that work well together. A soft muffin with the right amount of nut butter, chocolate, cinnamon, and apples. They are allergy-friendly and fun for the whole family to enjoy. Or bring them to the office to share with coworkers. Goes great with your morning coffee or some hot tea. Share them with others and enjoy!

Inspired by: Pinterest


The Struggles of Eating at Restaurants With Food Sensitivities

Ever since I developed my food sensitivities (read my story here: going to restaurants is something I’ve avoided doing due to the struggle of trying to find something I can eat. My sensitivities are not common and aren’t really allergies, so they are not listed under the 8 major allergies, which include food products restaurants try to avoid by having alternatives, such as a gluten-free meal. Since my problem is uncommon, there isn’t really alternatives I can eat.

With that being said, I don’t really like to go to restaurants and I try going as little as possible. I prefer to make everything myself, that way I know what’s in the food, how it’s cooked, and that it won’t bother me. However, when I go away for a couple days and don’t have a kitchen in the hotel room, then I have to go to restaurants. That’s when I discover the restaurants I can’t really eat at as well as the restaurants I can eat at and might actually go to again.

Every time I do go to a restaurant, I have to inform the waiter/waitress that I have allergies and tell them what I can’t eat. I usually tell them what I have in mind for a meal and they come back telling me whether it’s safe for me to eat or not, or say perhaps I can eat the meal, but not the side that comes with it, then they usually give me suggestions of sides that I can eat. The waiter/waitress usually have to speak to the manger to ask them about ingredients in the food. Then the manger usually comes to talk to me. Each manger I’ve talked to has been very friendly and very understanding as they want the best for the customers. The staff are also pretty understanding and seem like they care about the customer. Each waiter/waitress I’ve spoken to was more than willing to ask the manager about the ingredients, which is great service.

Since the foods I can eat are very limited, there have been times where there wasn’t really anything I could eat, but there also have been times where I was surprised with the foods I can eat. I remember being at a restaurant where they cooked the meat in canola oil, I couldn’t eat the breads, and most of the pastas had soy lecithin in them so I couldn’t eat that either. The only thing I could eat was gluten-free pasta, which didn’t have soy lecithin in it, with some Alfredo sauce, which was good, but it was kind of disappointing that there was only one improvised meal I could eat. I wish they had more choices of food products that I could safely eat or at least didn’t use oil for the meat, or perhaps used a different oil. I like to go back to restaurants where I know there are more options I can safely eat.  

There have also been times where I found out I could eat fries because they use a different oil other than canola, which was very exciting since I haven’t been able to eat fries in over a year. One restaurant, Johnny Rockets, has mainly sandwiches and although, most of the bread I couldn’t eat, there was only one type of bread I could eat, plus I was able to get fries, which made me really happy. Even though, I could only eat one type of bread, there was still something I could eat, plus the ability to eat fries, so I wouldn’t mind going to Johnny Rockets again. Also, at Five Guys, I was able to eat their fires, but they also have mainly sandwiches and the ingredients for their bread was unknown, so I just got fries and a milkshake. I would, however, go to Five Guys again just to get some fries.

Each restaurant is different and I find something new I can eat every time. Some restaurants have pretty much nothing I can eat, and others have at least one meal and some fries, which I’m okay with because who doesn’t like fries? For the most part, because I don’t know what’s in the food, how it’s cooked, I have to ask every time I go out, and there is a very limited option of foods I can eat, I try not to eat at restaurants. The only good thing about going to different restaurants is that I may find something I can eat, like fries, and I may go back because I know that I can at least eat their fries. Other than that, I like to make food myself and prepare it to my liking knowing it won’t bother me. The only time I’ll go to a restaurant is if I really have to, such as being away for a couple days, but I prefer not to. One day, I hope I will be able to go to restaurants more often and have the ability to have a few options to choose from.


Homemade Eggless, Gluten-Free, Sugar Free, Vegan Oreos

Ever since I developed my food sensitivity to rapeseed, which is in canola oil and soy lecithin, Oreos, which have both canola oil and soy lecithin in them, has been one of the food items I can no longer eat. There are many different alternatives for Oreos such as Gluten-Free Oreos or Organic Oreos, but every alternative I have found still has soy lecithin in them, therefore, I still can’t eat them. I decided to look for a homemade version of Oreos that are still quite similar to Oreos, but slightly different in ingredients so I can enjoy them.

Read My Story Here:

Below is a recipe for homemade eggless, gluten-free, sugar free, vegan Oreos. An Oreo that should be safe for anyone to eat. They are healthier than Oreos with less the calories, no added sugar, and natural flavors for the same delicious cookie. These cookies are so good and I couldn’t just eat one cookie; I had to grab another one. In my opinion, they taste better than Oreos with it’s natural flavors and sweetness. These cookies will definitely not let you down. Follow the recipe below to make a delicious healthy Oreo.




160g (1⅓ cups) Oat Flour (Can be bought in stores)

96g (½ cup) Granulated Erythritol (Natural Sweetener-Sugar Replacer)

40g (½ cup) Unsweetened Dutch Processed Cocoa Powder

1 tsp Double-Acting Baking Powder

½ tsp Salt

112g (½ cup) Coconut Oil, melted

¼ cup Unsweetened Vanilla Almond Milk, room temperature

4 tsp Vanilla Extract

1 tsp Stevia Extract



210g (1½ cups) Powdered Erythritol (Like Powdered Sugar)

3 tbs Water

1 tsp Vanilla Paste (I used homemade-  



  1.  Preheat your oven to 350 degrees Fahrenheit.
  2.  In a small bowl, whisk together the oat flour, erythritol, cocoa powder, baking powder, and salt.
  3.  In a stand mixer bowl with beater attachment, add the coconut oil, almond milk, vanilla extract, and stevia extract.  Mix on low speed until completely mixed.
  4.  Dump the dry ingredients into the stand mixer and mix until completely mixed.  Cover the bowl and refrigerate for 30 minutes.
  5.  Roll ⅓ of the dough in between two silicone baking sheets until ~⅛” thick.  Use a 2″ circle cookie cutter to punch circles into the dough.  Peel away the dough surrounding the circle shapes, putting the dough back into the stand mixer bowl, and transfer the silicone sheet with the circles onto a cookie tray.
  6.  Bake for 12 minutes.  Carefully transfer the silicone sheet onto your counter or a wire cooling rack to cool completely.  Keep re-rolling the dough and baking until all the dough is used up.


  1.  In a large bowl, whisk together the erythritol, water, and vanilla paste, until you get a frosting-like texture.
  2.  Scoop the frosting onto half of the wafer cookies, then gently press the remaining wafer cookies on top to make sandwich cookies.  Serve and enjoy!


**Only frost and sandwich the cookies the day you serve them.  While they last about a week in the fridge, the filling softens the cookies over time.

I’ll now be able to enjoy an Oreo type cookie that looks and tastes like an Oreo, if not, better than an Oreo. This recipe is a recipe everyone can enjoy whether you have food allergies or not. It’s healthier than Oreos and is made with all natural ingredients. Make some healthy homemade eggless, gluten-free, sugar free, vegan Oreos to enjoy and share with others.

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Gluten-Free Waffles

Waffles vs. pancakes, which ones are better? I shared with you a recipe for gluten-free pancakes:, but what about waffles? If you’re looking for another breakfast meal to have that is gluten-free, try this recipe for waffles. Now you’ll be able to decide whether you want gluten-free waffles or pancakes and you can have a debate with your friends or family members on which ones are better. Are you team waffles or team pancakes?

These waffles are fluffy and delicious to have whether you have a gluten allergy or not. You can share them with the whole family even if only one family member has a gluten allergy. They don’t taste much different than waffles with gluten in them. Follow the recipe below to make some gluten-free waffles for everyone to enjoy.


  •       1½ tsp Active Dry Yeast
  •       1 cup Unsweetened Vanilla Almond Milk, room temp
  •       138g (½ cup + 1 tbs) Unsweetened Applesauce, room temp
  •       1 Large Organic Egg
  •       2 tsp Vanilla Extract
  •       2 tsp Natural Butter Flavor
  •       1 tsp Stevia Extract
  •       112g (1 cup) Coconut Flour
  •       144g (¾ cup) Granulated Erythritol, divided
  •       1 tbs Homemade Metamucil
  •       1 tsp Double-Acting Baking Powder
  •       ¼ tsp Salt



  1.     In a large bowl, whisk together the yeast, almond milk and applesauce. Let sit 5 minutes.
  2.     Whisk in the egg, vanilla extract, butter extract and stevia extract.
  3.     In a small bowl, whisk together the coconut flour, ¼ cup of the erythritol, metamucil, baking powder and salt. Dump into the large bowl and fold together (fold dough for 5 minutes).
  4.     Form the dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour (I used a warming drawer set to 90 degrees).
  5.     Fold in the remaining ½ cup of erythritol and mix well.
  6.     Divide the dough into 3 and shape into balls. Cover and let rise for 40 minutes in a warm place (I used the warming drawer again).
  7.     Preheat your waffle iron to medium heat and spray with cooking spray.  When iron is hot, press a dough ball in the center of the iron and shut to close (my waffle iron cooked the waffles in 5-7 minutes. I open the waffle maker a crack at around 4 minutes to let some heat out and check on the doneness of the waffles).
  8.     Carefully remove the waffle from the iron (FYI, the waffles will be really delicate when they’re hot in the waffle maker. I couldn’t get the waffles out as a whole so I took them out as quarters). Spray the iron with cooking spray again and cook the rest of the waffle dough.
  9.     Serve immediately with fresh fruit, mini dark chocolate chips, all natural whipped cream (I use Soyatoo Rice Whip) and/or pure maple syrup!

Now you have a gluten-free waffle recipe that you can share with the whole family. You can now have something to look forward to in the morning and enjoy a delicious meal without having any problems. It’s a good way to start off your morning; worry-free.

Inspired by: