Pure Delicious Cookbook: Free Beer Waffle Sundaes (egg free, dairy free, gluten free, nut free)
A few years ago I sat in the back of a press dinner failing at my attempts to hold back tears in the midst of the biggest personal life crisis I’ve ever faced. Talking quietly with Heather Christo, explaining to her what I’d been keeping so private, the tears came fast. At that moment, she was exactly what I needed. This woman with endless talent, an old Hollywood glamor that makes her seem unreachably beautiful, is also incredibly kind hearted with a realistic matter-of-fact approach to life, and a mouth like a sailor. She was exactly who I needed to talk to. Although she’d never faced the same storm that was tearing through my life, she somehow had an empathy that made me feel understood.
After the topic shifted off me, she told me what she’d been dealing with. Her daughter was facing a health condition that had been the source of many sleepless nights, ER visits and panicked phone calls to the doctors as she watched her little girl writhe in pain. Once the problem was finally diagnosed, the solution was dropped in Heathers lap like a grenade. Debilitating and potentially hazardous food allergies. It seemed like her little girl was allergic to nearly everything, the list of foods she could eat seemed smaller that what she couldn’t. Looking back, I realize that I never heard her complain about it once, she seemed to immediately go into problem solving mode.
She didn’t just solve the problem, she attacked it right back. First up: recipes. Not just a few recipes, an entire book of incredible dishes that anyone can eat. Next up: she developed a line of allergy friendly food, now being sold at Costco, called Heathermade. After all, she isn’t just a food writer, she’s also a trained chef.
For the ice cream, I recommend:
Recipe used by permission from Pure Delicious, by Heather Christo
- 1 cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- ¼ cup beet sugar
- ½ cup rolled oats*
- 2 cups gluten free flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup coconut oil, melted
- ¾ cup beer**
- Vegan ice cream (see note above)
- Preheat the waffle iron.
- Add the coconut milk and vinegar the bowl.
- In a separate bowl stir together the sugar, oats, flour, baking powder, and salt.
- Add the coconut milk, coconut oil and beer to the flour mixture, stir to combine.
- Spray the waffle iron with cooking spray (I used coconut spray). Cook the waffles according to manufactures specifications (I found these cook best at a higher temp setting).
- Serve topped with ice cream.
*While oats are inherently gluten free, many companies use machines that are contaminated with flour. If you need gluten free waffles, make sure the package states the oats are gluten free. **Use gluten free beer for gluten free waffles. ***Waffels can be frozen easily. Add to a large ziplock freezer bag, freeze for up to two weeks. Bake at 350F on a baking sheet until warmed, about 10 minutes.
I was given a copy of Pure Delicious without expectation or obligation. I was not financially compensated for this post. All opinions are my own.