Raspberry Cheesecake Croissants...sort of...:)

So...on July 12th we began our exciting journey into this cookbook! I made a little show on YouTube that pretty much tells the whole story!

So the original recipe called for ricotta cheese, caster sugar, vanilla, raspberries, regular flour, an egg, and 6 all-butter croissants. The only ingredient I could eat without modifying was the vanilla and the raspberries, LOL!

Here's my modified recipe:

6 thawed out GF/DF toaster waffles

500 grams of plain coconut yogurt (I used Anita's, worth every penny!)

4 tablespoons coconut palm sugar, pulsed to a more fine consistency

2 teaspoons vanilla

300 g frozen raspberries

2 tablespoons GF flour

1/4 cup pumpkin puree (egg substitute)

Since I couldn't find ready-made GF/DF croissants, I opted for GF/DF waffles that I thawed out the night before so they could be squished into a muffin tin. I put cupcake cups underneath each waffle (with my daughter Phoenix's help) and then squished them into the muffin pan. So far I haven't found a soy-free toaster waffle, so I made a batter the night before for my own version of this. Oy! Already way too much going on, LOL.

The plain coconut yogurt was a PERFECT substitute for ricotta ("ri-no-ta" LOL). I'll be getting that again! We mixed up the yogurt and the raspberries and our version of caster sugar, and set aside half of the mixture in a tupperware to make overnight oatmeal, which was a BRILLIANT suggestion by Nadiya.

My son Kayden used a measuring cup to scoop the filling into the waffles, and then we headed over to our neighbor's apartment to use their oven (ours mysteriously broke, ARRGH!). We came back and while the kids played, I prepped the overnight oats, using 1 cup of almond milk instead of cow milk, and 1 cup of oats in addition to the raspberry-yogurt filling. I stuck that in the fridge, and spit-spot it was already time to get the waffles out! I asked Kayden to cook scrambled eggs for the three meat-eaters, and I went next door to grab them. Our neighbor complimented us on the smell. :)

So, Kayden ate both of his raspberry cheesecake waffles, and he also ate his sister's, and his Daddy's (Daddy tried it and liked it initially, but then thought it was too rich).

Finally, since everyone else was fed, I could make my own waffles and eat this deliciousness!

I had made my batter the night before so that digestibility would be improved, but my waffles, alas, needed a different egg substitute than the pumpkin puree, since it kept sticking to the waffle iron. :( I opted to turn them into pancakes, and even though they were ugly, I topped them with the filling I had set aside for myself and enjoyed every last bite!!! :):):) I modified the overnight waffle recipe that I found on www.oursmallhours.com/soaked-waffles.

I would definitely make this again, but I would make the waffles the night before, since I was already starving by the time I got to my own prep work, and I didn't get to eat with my kids (which is normal, but I hope to change this by working through Nadiya's book!). :( The good news:

• not a single drop of batter was wasted! I ate those ugly waffles all week, and froze some so I can have them this week as well!

• My husband tried a new food and didn't hate it!

• My son tried a new food and LOVED it!

• My daughter looked at a new food...LOL!

• the overnight oats were DELICIOUS and the next morning breakfast was already done...my kids wanted it heated up and with peanutbutter, so we did that, and we got three days of breakfasts out of this one recipe!!!

So far, Nadiya's evil plan to make mealtimes more delicious and efficient was working...:):):)

Here's the link to the YouTube video! We even wrote our own 24-second theme song. :)

Enjoy!

https://youtu.be/qS8wze2s36I

Next blog post: Harissa Bean Pizza