Chia Waffle Cones with Mango-Coconut Granola Ice Cream

Ingredients

1 pint sugar-free, dairy-free coconut ice cream, slightly softened 1 small ripe mango, chopped 1/4 cup plain granola, such as Udi's Au Naturel
1-3/4 cups Silvana's Kitchen Gluten-Free All-Purpose Flour or your favorite gluten-free flour blend
2 teaspoons baking powder
½ teaspoon cinnamon
1 tablespoon chia seeds
3 large eggs, at room temperature, lightly beaten
3/4 cup sugar
1/2 cup coconut oil, liquefied
1 teaspoon pure vanilla extract

Directions

1. In a medium bowl, stir together the ice cream, mango and granola; return to the ice cream container and freeze until firm, about 2 hours.

2. In a small bowl, whisk together the flour, baking powder, cinnamon and chia seeds. In a medium bowl, whisk together the eggs and sugar until pale yellow and frothy. Stir in the oil, vanilla and ¼ cup water. Fold in the flour mixture until just combined.

3. Preheat a waffle cone machine to 4 darkness level. Spoon 2 tablespoons batter into the center and close; bake until golden, about 1 minute. Working quickly, roll the waffle around a cone form, sealing the tip and holding it in place for a few seconds to set; let cool on a wire rack. To serve, place scoops of ice cream on the cooled waffle cones.

This recipe brought to you by Silvana Nardone of EasyEats.com

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Grilled Corn-Thyme Bread Pudding

Ingredients

4 tablespoons unsalted butter or buttery sticks 4 cups fresh corn kernels (from 5 to 6 ears)  1 onion, chopped 
3 large eggs
2 cups milk or nondairy milk
1 tablespoon Dijon mustard 
1 teaspoon finely chopped fresh thyme
Salt and pepper 
One loaf gluten free bread (white or whole grain bread), crust discarded and bread cut into 3/4-inch pieces
2 cups shredded cheddar cheese or nondairy alternative

Directions

1. Preheat a grill to medium. In a large cast-iron skillet, melt the butter on the grill. Add the corn and onion and cook, stirring, until golden, about 4 minutes.

2. In a large bowl, whisk together the eggs, milk, mustard, thyme, 1 teaspoon salt and ½ teaspoon pepper. Stir in the corn-onion mixture.

3. Place half of the bread in an even layer in the skillet. Pour in half of the corn-onion mixture. Sprinkle 1 cup cheese on top. Repeat with the remaining bread, corn-onion mixture and cheese. Transfer to the grill, cover and bake until golden.

This recipe brought to you by Silvana Nardone of EasyEats.com
Photograph by Stephen Scott Gross

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