Buttermilk Waffles…Camping Breakfast Delish!

Camping is a lot of fun for me; I love to cook over an open fire or on the camp stove. Summer is a great time for fresh produce. If you can combine cooking and being in nature that is the best vacation for me!

Now this was car camping, you know…where you drive there with a trunk full of sleeping bags, a big tent, comfy clothes, cook stove, lanterns, tarps and lots of food… So I had a big plastic tub crammed full of food that didn’t need chilling, my huge cooler, Joe’s little cooler which was full of ground coffee, half and half, earthworms and other fishing lures!  I also brought my cast iron waffle maker; an antique from the 1920’s that was my sister Margie’s and before that my parents.  It was kinda messed up but Joe and I worked hard to bake off the crud and now it works fantastically… and a bag of marshmallows, corn on the cob, frozen chicken thighs and a zillion other food items.   Nothing like traveling light!

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So we enjoyed some good food. For breakfast I made blueberry pancakes one morning and then my cinnamon waffles the next.  The pancakes are my new love; until recently I just couldn’t find any pancakes that measured up to what I felt they should taste like.  These were from Elizabeth Hasselbeck’s cookbook. Sometimes I add extra milk if they are too thick. I pour the batter off a big serving spoon onto the griddle.  I forgot to take any pictures. Boo hoo.

But I did take one shot of a waffle quarter before I snarfed it down so here is that recipe (my version; based on a pancake recipe in Gluten-Free Baking Classics by Annalise Roberts. This recipe is great for camping because buttermilk travels better than regular milk and it also uses oil not butter in the waffle; easier to deal with than melting butter on the camp stove….

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Cinnamon Waffles (for 2; double for 4 people)

1 cup brown rice flour mix

1 tbsp. sugar

¼ tsp. salt

1 ¾ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

1 large egg, well beaten

2 tbsp. canola oil

2/3 cup buttermilk

½ tsp. vanilla extract

Directions:  To make it portable; measure the dry ingredients into a zip-lock baggie. I like to write the other ingredients on with a black Sharpie marker.  Beat the egg in a large mixing bowl, add the oil, buttermilk and vanilla (optional in my book when camping). Pour the dry mix into the bowl and whisk briefly until fairly well mixed.

While you are doing that mixing step the waffle iron should be heating.  I have a fantastic round cast iron waffle iron; please do spray it with cooking spray before heating and then I melt about 1-2 tsp. of butter into the 4 quarters; I blop the chunk around with a fork so some melts into each part of the iron.  Flip the iron over just before putting in the batter. I use a big spoon to glop it into the waffle iron.  One big glop in each half (roughly 2/3 cup batter) but I never measure.  Gently close the iron and let it bake about 2 minutes. Flip it and bake 1-2 more minutes, or however long your waffle iron takes.  I peek and lift it with a fork to check for crispness.  I serve it with real maple syrup; something this good deserves the best.  Before I serve the first waffle I always break off a section and eat it hot and plain; you can really taste the cinnamon that way. Yumm! Make sure your waffles are crisp not soft or pale. Everyone really wants a crisp well tanned waffle; be patient and wait for it!

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We had fried eggs with it.  Bacon or breakfast sausage goes fantastically with waffles.

Brown Rice Flour Mix (it is the same as King Arthur’s gf flour mix)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Lovely Meyer Lemon Buttermilk Tart

My brother Robert sends me a big box of fat and juicy Meyer lemons from his trees every November.   Like 15 of them, nestled into packing material with stems and leaves attached, fresh from his tree! The box releases a cloud of lemon scent when I carefully slice the packing tape open. November and December are the season of perfect Meyer ripeness. Meyer lemons are a cook’s dream.  Their flavor is sweeter than store lemons; not all that tart, with a gorgeous floral scent, perfect in cookies like the lemon squares everyone loves, which I make gf now a days. I also make lemon meringue pie, lemon marmalade, lemonade and this delicate yet gorgeous buttermilk tart.  Which I am sharing with you today.

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It is very easy to construct; I use a shortbread cookie style, gf, press and bake crust and the filling is just whisked together and poured into the partially baked crust.  Be sure to use a fine grater to carefully remove all of the lemon peel onto a slice of wax paper before you halve it to make the juice for the filling.  I used one big fat lemon plus a little bit more; 2 medium sized ones will work great.

So easy to bake up and it is perfect with a big spoonful of fresh real whipped cream.  Sometimes I lay slices of Meyer lemon down the length of it when I use my special rectangular tart pan.  Sensational looking and just as yummy as it looks.  A round tart pan works great too. I have used a regular gf pie crust which is a tasty alternative to the cookie crust.

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You could make it with regular lemons but I suspect it would need more sugar to make it sweet enough as Meyer lemons are far sweeter than the grocery store lemons.  I think a few places may carry Meyer lemons; check at Wegmans. If you want to use all purpose flour in your crust and in the filling – go right ahead.  I have been making this tart since long before I went gluten free: simple, tasty, and impressive looking – tart perfection!

Meyer Lemon Buttermilk Tart

Cookie Tart Crust

1 cup brown rice flour mixture (recipe below)

¼ cup sugar

1 tsp. xanthan gum

5 tbsp. cold butter cut up into 6 or 7 chunks

1 tsp. vanilla extract

2-3 tsp. water

Mix the dry ingredients in your stand mixer, add the butter, blend with the paddle blade until the butter is small pebbles.  Add the vanilla and water.  Press into a tart pan with a removable bottom, be sure to first spray the pan with cooking spray. Don’t press too hard or you will over compact the crust and it will lose the delicate texture that makes it delightful.

lemon tart 002  Bake 10 minutes in a 375 degree oven.  Cool 10-20 minutes before filling and baking.


¾ cup buttermilk: let it warm up for 10 or 15 minutes before mixing

½ cup granulated sugar

2 lg eggs, warm them close to room temperature

6 tbsp. Meyer lemon juice

2 tbsp flour (I use sweet rice but you wheat can use white rice flour)

2 tbsp finely grated Meyer lemon peel


Heat oven to 375 degrees.

Bake ten inch tart crust for 10 min

Cool at least ten minutes before filling

Mix all filling ingredients in a mixing bowl until smooth.  Pour into crust and bake at 325 degrees for 25-30 min; until just barely set.  Cool completely and refrigerate until chilled.  Can decorate tart with thin slices of Meyer lemon tart. Serve slices topped with a dollop of this lightly sweetened cream.

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1 cup heavy cream

2 tbsp powdered sugar

Beat cream, add powdered sugar.  Serve a dollop with each slice of tart.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Filling recipe modified slightly from one on food network.com, flour mix and crust from Annalise Roberts, Gluten – Free Baking Classics.