• Moy's Gluten Free Kitchen

Want a decadent breakfast? Look no further than these Tiramisu Waffles. You could even make the waffles ahead of time and dress it up when you need a treat! It's also the kind of breakfast that could easily become a dessert! It's a win every time

This recipe was done in collaboration with A.P. Scott Trinidad Limited, distributor of Bob's Red Mill Products

Gluten Free Tiramisu Waffles



1¼ cup Bob’s Red Mill GF Chocolate Cake Mix

½ cup cornstarch*

½ tsp baking powder*

¾ cup hot coffee

2 tbsp butter (melted)

2 tsp vanilla extract

2 tsp apple cider vinegar

2 egg whites

*Bob’s Red Mill has gluten free cornstarch and gluten free, aluminum free, double acting baking powder

Coffee Glaze

1 tbsp butter

¼ cup confectioners’ sugar

¼ tsp vanilla extract

2 tbsp brewed coffee (strong)

Whipped Cream Cheese

1/8 cup butter (softened)

4 oz cream cheese

1 cup confectioners’ sugar

Pinch of salt

1 – 2 tsp heavy cream

1/2 tsp vanilla extract

Whipped Cream (for topping)



Combine the mix, cornstarch and baking powderAdd the butter, vanilla, vinegar and combine wellWhip the egg whites until stiff, but not dry, peaks formFold the beaten egg whites gently into the batter until little or no white streaks remainBake on waffle iron as per manufacturer instructionsSet aside to cool while preparing the glaze and cream cheese topping

Coffee Glaze

Melt butter in a saucepan, add sugar and stir until melted. Add brewed coffee and vanilla. Stir and allow to thicken slightly. Remove from heat

Whipped Cream Cheese

Cream butter and cream cheese. Add sugar, salt, vanilla and heavy cream. Whip until smooth

Assemble the waffles

Plate a quarter of a waffle, spread with cream cheese, drizzle with coffee glaze. Repeat to create a three layered stack. On the final piece, top with whipped cream and drizzle with more of the coffee glaze. Enjoy!

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  • Moy's Gluten Free Kitchen

Updated: Jun 2, 2020

You know those soft pretty yummy cookies that come in a tin? Well these are just like that and better because you're gonna make them, there is cream cheese in the mix, they're gluten free and they're vegetarian!

This is a perfect make ahead, always have some on hand snack

Recipe done in collaboration with A. P. Scott Trinidad, distributor of Bob's Red Mill Products

Cream Cheese Almond Spritz Cookies (Eggless)


½ cup Bob’s Red Mill Finely Ground Almond Meal/Flour

1 tbsp heavy cream

3 oz cream cheese (room temperature)

1 tbsp unsalted butter (room temperature)

¼ cup powdered sugar

½ cup super fine white rice flour

¼ tsp salt

¼ tsp baking powder

1 tsp vanilla extract

1-2 drops of lemon juice


Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Add the heavy cream to the almond flour and blend to form a smooth paste.

Cream the butter and cream cheese together. Add the sugar and mix well until light and fluffy.

Add the white rice flour, salt, baking powder, vanilla extract and lemon juice, mixing just until combined. Gently mix in the Almond Paste.

Use a #6 or #8 star tip and pipe the dough into shapes about ¾" to 1" in diameter.

Garnish the center of each cookie with chocolate, nuts, or glazed fruit.

Bake for approximately 12 to 15 minutes, the edges and the bottom will brown slightly.

Cool and serve. Store in an airtight container.

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Moy's Gluten Free Kitchen

St. Helena Village, Piarco


(868) 735 6236

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