Archive for the ‘breakfasts’ Category
These are delicious and totally allergy friendly. These are incredibly yummy and amazingly easy. They make a great banana bread, too – just bake it in a bread pan for a little longer.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 2/3 cup banana – mashed (about 2 medium bananas)
- 1/3 cup maple syrup (or brown sugar)
- 2/3 cup orange juice
- 1/3 cup cooking oil
- 2 cups gf flour mix
- 1 1/3 cup GF flour (such as brown rice, millet, or sorghum flour)
- 2/3 cup starch (such as tapioca or arrowroot starch, or white rice flour)
- 1 tsp xanthan or guar gum
- (if not gluten-free, use 2 cups “regular” flour and omit the xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Lightly oil a 12 cup muffin pan, or use muffin cups. Keep a 6-cup muffin tin ready, sometimes this works out to be 18 muffins. Mini-muffins work great with this recipe, too.
In a blender, combine banana, juice, syrup, oil.
Whisk the flour, baking soda, and salt together in a large bowl until combined. Add banana mixture and combine, using as few strokes as possible so that you do not overmix the batter.
Spoon batter into muffin tins, filling each one 3/4 full. Bake until a toothpick inserted into center comes out clean, about 20 – 25 minutes.
Let muffins cool 5 minutes before removing from pan.
If you are OK with nuts, you can replace some of the flour with a nut meal/nut flour. Or add 1/2 cup chopped nuts to the batter at the end.
This has been a staple weekend lunch/light dinner for us since we started eating meat
a little olive oil
about 1 1/3 lb sweet italian turkey sausage (the kind that isn’t already cooked)
1 medium onion, chopped
2+ cloves garlic, minced/pressed
half a bell pepper, if available, chopped
1 pkg sliced mushrooms (we like baby bellas especially)
1 14oz can beans
oregano, basil, etc as desired
In a large saute pan, heat the olive oil and start the onion, garlic, mushrooms & bell pepper. start sauteing them.
Squeeze the sausages out of their casings and start mushing them up and cooking them with the veggies. Add salt and spices.
When the sausage is no longer pink, add the beans to heat, and right before serving add the spinach and cook until wilted.
Serve all mixed together. yum!
Adapted from The 125 Best Gluten-Free Recipes
Preheat oven to 350
1 cup sorghum
1 1/4 cup bean flour
1/2 cup tapioca starch (or starch mix)
1 tsp xanthan gum
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/4 cup brown sugar
1 cup coconut milk with a little lemon juice/vinegar to sour
3/4 cup applesauce or crushed pineapple with juice
2 cups shredded carrots (I suggest a food processor for this)
3/4 cup chopped walnuts or dried coconut
Whisk or sift together flours, spices, and other dry ingredients.
Use an electric mixer in another bowl to beat eggs, brown sugar, coconut milk, and applesauce/pineapple until well blended. Slowly add dry ingredients. Stir in carrots and coconut/walnuts.
Spoon into greased & floured pan (bundt, 2 layer cakes, or 13×9? pan or cupcakes).
Bake for 40-60 min until cake tester comes out clean. Time will depend on what cake pan you use. Let cool in pan for 10 min, and then remove from pan and let cool. I don’t suggest using a rack, as GF cakes tend to stick to the rack. I put foil or wax paper on top of a platter or cardboard and turn the cake onto that.
Frost with a buttercream frosting or faux-cream cheese frosting.
This has been adapted without eggs here
This is a recipe I came up with when a friend dropped off a bunch of mixes she can’t use any more (her son developed more allergies). She included several muffin mixes, including the Namaste Muffin Mix. I usually make muffins and cakes from scratch (when I have the energy), but I was happy to have the mixes, as I haven’t had a lot of energy! Included in her bags were 3 mixes my kids made with very little supervision, and they were delicious! Cherrybrook Kitchen Wheat Free/Gluten Free Sugar Cookie Mix, Cherrybrook Kitchen Wheat Free/Gluten Free Chocolate Chip Cookie Mix, and Cherrybrook Kitchen Wheat Free/Gluten Free Chocolate Cake Mix. A big thumbs up on all of those. Yummy AND Easy, plus free of the major allergens!
I was craving a muffin with a bit of sugary, nutty topping, and this is what I came up with. It would be easy to swap diced apples for the peaches, or use fresh peaches (to eliminate the corn in the canned ones), and the nuts could be eliminated if necessary. I’d keep the topping, though! These went over well with the whole family – my husband (who can eat gluten) loved them – a great test of deliciousness! Another good test is they were eaten (2 dozen) before I could think to take a picture!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, peanut free, fish free, and shellfish free recipe.
- 1 package muffin mix (we love the Namaste Muffin Mix or Miss Robens muffin mix from AllergyGrocer.com for allergy-free mixes). Or 1 batch homemade versatile muffin mix
- 1 14 oz can sliced peaches in light syrup or juice
- 1 cup chopped walnuts
- 1/4 tsp almond extract
- 1 1/2 tsp cinnamon
For the topping:
- 1/2 cup brown sugar
- 2-3 TBS vegetable oil or margarine
- 1/4 tsp cinnamon
- 1/2 cup chopped walnuts
Rinse the sliced peaches and dice small.
Prepare the muffin mix as directed, including greasing/lining the muffin tin & preheating the oven. Add the spices, diced peaches, and walnuts to the mix. Scoop into muffin tins, filling each muffin about 2/3 full. The walnuts and peaches add quite a bit of bulk – it is likely that you will end up with more muffins than what the mix indicates (I got 2 dozen). Set aside.
Mix together the topping ingredients. It will look like a wet, coarse brown coating on walnuts. Sprinkle topping on each muffin. Pat the topping so it doesn’t fall off the muffins.
Bake per package directions, and check with a toothpick to make sure they are done.
Let cool if you can wait that long (I made mine the night before so we could have them for breakfast. Yum!
adapted from an adaptation by a friend from a recipe in Roben Ryberg’s GF Kitchen book
Very light. A bit crispy on the outside, light and chewy on the inside. These donuts would please a newly-GF donut lover.
Enjoy the Chocolate donuts recipe, too!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan recipe.
1/4 cup oil
1/3 cup sugar
1 egg or egg substitute
1 cup potato, tapioca, corn, or arrowroot starch
1/2 cup millet or sorghum flour
1/4 tsp xanthan gum
1/2 tsp salt
4 tsp cinnamon
1 1/4 tsps baking powder
2 tsps vanilla
3/4 cup coconut milk or other milk substitute
- 2 TBS margarine or coconut oil
- 2 TBS coconut milk, soy milk, or rice milk
- 2 cups powdered sugar (watch out – this has corn unless specially purchased)
Combine all ingredients except milk in a medium bowl. Slowly add milk while stirring and break up any lumps. The batter will be relatively thin.
Heat about 1/4″ oil in a large nonstick skillet over medium heat.
Scoop out with cookie scoop and drop into hot oil. Flip after a minute or so. Remove from oil and place on paper towels. (Be very careful! hot oil burns!)
Glaze, then repeat process with the next batches until batter is finished.
In another bowl melt margarine for about 30 seconds.
Add the milk substitute and powdered sugar. Mix until not lumpy, then drizzle over donuts. yum!
When I make Carrot Cake or Eggless Carrot Cake, it deserves a cream cheese frosting. This is close, and doesn’t have the aftertaste I get with commercial dairy-free cream cheese. It can also be soy free.
- 1 stick margarine, softened (or 1/2 cup Spectrum shortening)
- 3-4 cups powdered sugar
- 3-4 TBS milk sub (or water)
- 1 TBS lemon juice
Beat margarine in stand mixer. Add lemon juice.
Alternate 1c powdered sugar with 1 TBS milk sub until the desired taste/consistency is reached.
Frost like any buttercream-ish frosting
I’ve always loved these, but they never turn out quite right. Then I saw a recipe on another website and played around with it until it worked well. This was a huge hit for brunch – there were no leftovers, and the children AND adults were wishing I had made more! The partial frying, partial baking kept it easier and less messy.
These are gfcf, wheat, dairy, gluten, soy, nut, peanut, fish, shellfish, and corn free. They could easily be egg free by leaving out the egg. I have better results with the egg as a binder, though. These are vegetarian and could easily be vegan.
- cooking oil – canola, olive oil, or whatever you prefer
- 4 medium potatoes, peeled and shredded on a wide grater
- 2-3 cloves garlic, finely minced or pressed
- 8-10 green onions/scallions, finely sliced in rings (all of the white, plus the light green)
- 1 egg, lightly beaten
- 1/4 – 1/2 cup starch (corn, tapioca, potato, or arrowroot)
- a couple pinches kosher salt and a couple grinds black pepper
Preheat the oven to 425°. Put a cookie sheet in the oven to preheat, too.
Peel the potatoes, then shred them on a grater or in the food processer into medium-sized shreds. Put all the potatoes in a few paper towels, and wring out the moisture a couple times. When they are dry, put them in a large bowl. You can also use a sieve and press out the moisture.
Place a nonstick skillet on the stove with about 1/2″ of the cooking oil, and bring up to medium-high heat.
Put all the ingredients (except the oil) in the large bowl. Combine well.
Use a soup spoon to form the mixture into little cakes. Drop cakes into the oil. Cook for about 2 minutes on each side.
Put the first batch of potato pancakes in the oven on the cookie sheet. Repeat with more batches until all the mixture is finished. Cook for about 10 more minutes, then serve and eat. Yum!
This is a great quick breakfast/brunch protein food for people who don’t like eggs. Served with a lovely fruit salad (or even just some apple slices in cinnamon sugar), it’s a full weekend brunch.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 3/4 to 1 lb boneless ham steak, diced
- 4 medium potatoes
- 1 medium onion, diced
- 1 bell pepper, diced (optional)
- 3-4 cloves of garlic, minced or pressed
- splash olive or canola oil
- pinch kosher salt
- Shakes of Tony Chacher’s Cajun Seasoning to taste (start with a little – you can always add more)
Wash the potatoes. Use a knife or fork to make a few air holes. Microwave them all together for 5-8 minutes until somewhat tender (should feel a little harder than a “done” baked potato).
Heat a largish skillet over medium heat. Add the oil. Add garlic and onion (and pepper if using). Stir and cook until they begin to get tender. Add the diced ham, and keep cooking, stirring frequently so nothing burns.
When the potatoes are cooked, cut into 1/2 to 1″ chunks. Add to pan, and keep stirring. Season with salt & Tony Chachere’s (I keep the main dish mild, then let people who like their food spicier add more at the table). When the ham & potatoes starts to brown and crisp, bring to the table and serve.
This serves about 4-6 people, but could easily be halved or doubled.
- 1 cup sorghum or millet
- 1 1/4 cup bean flour
- 1/2 cup tapioca starch (or starch mix)
- 1 tsp xanthan gum
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup applesauce (if mixture looks too thick, add up to 1/4 cup more applesauce)
- 1 1/4 cup brown sugar
- 1 cup coconut milk with a little lemon juice/vinegar to sour
- 3/4 cup crushed pineapple (one of the small cans), drained
- 2 cups shredded carrots (I suggest a food processor for this)
- 3/4 cup chopped walnuts or dried coconut
Preheat oven to 350F. Prepare cupcake pan with liners.
In a medium bowl, wisk together flours, spices, and other dry ingredients.
Use an electric mixer in another bowl to beat applesauce, brown sugar, coconut milk, and pineapple until well blended. Slowly add dry ingredients. Stir in carrots and coconut/walnuts.
Spoon into cupcake liners, fill about 2/3 full.
Bake for 20-30 min until cake tester comes out clean. Let sit in pan for 5-10 min, then let cool on a rack.
Serve as is or frosted with faux-cream cheese frosting.
I grew up with a fairly large Italian extended family. We ate lasagna with every holiday meal, my grandmother and I would make ravioli together from scratch, and we would have big family meals with all the aunts and uncles. One of the dishes that was served at the big family meals is inherently gluten-free, a frittada. A frittada is almost like a crustless quiche, or a large omelet that you bake.
Frittadas usually have a lot of cheese, as well as a lot more egg than I typically use. But then, I don’t like eggs! In my recipe the eggs are just there to hold everything together so you can serve it in slices. This is easily made with all veggies for a vegetarian (but not vegan!) option at a brunch. My girls love this for brunch on weekends – and since you can vary the ingredients so much, it’s rarely the same thing twice! It also makes a wonderful light & fast dinner – it cooks so fast you don’t really heat up the kitchen.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, South Beach phase 1 and 2 safe recipe, and one that can easily be made vegetarian.
- olive oil
- 2-3 eggs (sadly, this can’t really be substituted)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 lb meat (if using) – sliced sausage, ham, leftover chicken or turkey, Spam …
- 2+ of something chunky – chopped potato, tomato, mushrooms …
- 1-2 diced veggie(s) – zucchini, summer squash, frozen or baby spinach, bell peppers …
- 1-2 pinches kosher salt
- a couple grinds black pepper
- a few shakes of a seasoning blend – Italian, Cajun …
There is an oven method and a top-of-stove method. If you want to use the oven, it should preheat to 350. If it’s hot, and you don’t want to turn on the oven, then don’t. If using the oven, you need a large-ish skillet that can transfer between the stovetop and oven (like a good cast iron pan or an all-metal metal skillet). If you are using the stovetop only, make sure you have a large skillet that has a well-fitting cover.
For all methods:
Pre-cook the potatoes (if using) – stab them a few times with a fork, then microwave for 5-10 minutes, until barely tender.
Warm some olive oil in a large skillet over medium heat. Add the garlic and onions, and cook until they start to become tender. Add the meat (if uncooked) and any non-frozen veggies (including tomatoes/mushrooms/other chunkies other than potatoes). Let cook for several minutes, then add the potatoes (if using), any cooked meat, and any frozen veggies. Continue cooking for a few more minutes, making sure to mix thoroughly.
Once everything is cooked & heated through and well-integrated, whisk the eggs in a bowl, then pour over the pan so that there is a little egg in the nooks and crannies. Gently tilt the pan so that the egg is well distributed.
Place pan in oven, let cook for about 15-20 minutes, until egg is set (like a quiche). You can set the table and make a salad while this happens.
Turn heat down to low, cover, and let cook for about 10 minutes (checking occasionally before that), until egg is set firm.
Set out on the table – slice and serve with a spatula. Yum! This goes equally well with a lunch/dinner salad as it does with a breakfast/brunch fruit salad!