Archive for the ‘breakfasts’ Category
- 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!
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.
This is a variation on several recipes. It’s a good first birthday cake, because there are no eggs, nor other major allergens. It’s also pretty low in sugar, so you could eat it for breakfast without much guilt!
- 1.5 cups grated carrot, loosely packed (or use a food processor to just mush it)
- 1 cup sugar (type is up to you)
and let sit for 15 min
- 1 1/2 cups gf flour mix + 1 tsp xanthan or guar gum (or just 1 1/2 cups wheat flour)
- 1 tsp baking soda
- 1/2 tsp allspice
- 1/3 cup oil
- 1/3 cup water
- 1 tsp cider vinegar
Mix together dry ingredients with a whisk. Add wet ingredients and dry to the carrot/sugar mix.
Pour into a bundt cake pan or a 8×8 pan (well greased). bake for 40 min at 350. let cool and eat as is or with confectioner’s sugar dusted on top.
Before I needed to go gluten-free, one of the things I loved most was snacking on granola. I never added milk (ick, mushy!) or yogurt (ick, yogurt!), but granola straight from the bag is even better than trail mix. And I love trail mix. Back in the day, I even tried (unsuccessfully) to make granola from scratch. Granola is a delicious way of getting protein, sugar for energy, and dried fruit into you early in the morning before the caffeine kicks in, or as a snack that’s much healthier than most other convenient snacks (though trail mix is good for that, too). Bakery on Main GF Granola is a store-bought alternative to making it yourself.
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