Found a yummy gluten free recipe, from Domata (gluten free flour), this last time we didn’t have enough and used 1/2 Domata & 1/2 Namaste Perfect Flour Blend and we liked it better. They are a cross between a crepe and a muffin and an omelet.
- 1 cup milk-we use coconut milk
- 6 eggs
- 1 cup Domata Recipe Ready gluten free flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 tsp. orange zest (optional)
- 1/4 cup butter, melted-we use grapeseed or coconut oil
Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.Blend in butter a little at a time, in order to temper the eggs.Grease muffin tins and fill cups slightly less than ½ full. Bake for 15 minutes, or until puffy and golden on top.Serve with your favorite toppings. We have used honey & powdered sugar, real maple syrup, strawberry jam & baked cinnamon apples.
They have found their way into our regular breakfast rotation.
I called Kelly after a Saturday morning shoot and he was just raving about this farm market he took the kids to, it was so good, I needed to come.
I can’t say that I normally bring my camera to the market, but I had it with me the the produce was just incredibly beautiful:)
Doesn’t this make you want summer back right now!
The kids weren’t quite as enamored as we were;)
I LOVE hard cooked eggs and since I’ve been eating dairy & gluten-free, I eat a lot of eggs. I was honestly pretty intimidated by hard boiling-I just never trusted whether they were done or not and then there always seemed to be broken ones. And, in my attempt to make sure they were done, they were almost always overdone! So, I consulted Alton Brown, our favorite cook/scientist-surely he must have the best approach to this dilemma. My current favorite method is “baking”. In his book I’m Just Hear For The Food , he has you place the eggs directly on the rack in a cold oven (baking sheet under but I never do), turn the oven on to 325 degrees and set timer for 30 minutes. Take out (with tongs), and place in an ice bath. Peel as soon as cool enough to handle. You can make a couple dozen this way or just a couple.
So, this toaster oven method is adapted from Alton Brown:
Place eggs on toaster oven rack, turn on oven to 325 degrees for 23 minutes. You can experiment with your own toaster oven, it’s a shorter time in the toaster oven because it heats up more quickly. This makes the BEST eggs and is so easy!
Ice bath, peel & eat, that’s it:) I also store mine in the fridge for days.
We made some chocolate chip muffins-dairy & gluten-free, they are packed with protein & fiber and actually quite tasty. I found mini chocolate chips by Enjoy Life ( Enjoy Life Foods ).
This is the recipe that we use as a base, we use honey instead of agave (maybe 1/4 cup) . . .
And, while you’re on her site, check out her other amazing recipes!
In our quest to eat less dry cereal, this Blueberry breakfast cake is on our once/week rotation (usually on Wednesdays).
Adapted from Annie’s eats and from my friend Amy who is also avoiding wheat & dairy:
- 1 cup oats (I’ve used steel cut & rolled)
- 1/4 cup chopped walnuts or pecans, lightly toasted, divided (haven’t used these but always plan to!)
- 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- pinch of salt
- 1/4 cup maple syrup (I’ve used honey & coconut sap as well)
- 1 cup coconut milk (can use regular milk)
- 1 large egg, lightly beaten
- 1 tbsp grapeseed oil (can use butter too)
- 1 tsp vanilla
- 1-2 ripe bananas, peeled & sliced 1/4 inch thick
- 1 cup of blueberries (fresh or frozen), divided
Preheat oven to 375 F. Lightly grease a 2-quart baking dish (I use grapeseed oil). In my 1 cup glass measuring cup mix oats, half of nuts, baking powder, cinnamon & salt. In my 2 cup glass measuring cup, beat egg, add milk, maple syrup, oil & vanilla. Spread the bananas in a single layer over the bottom of the baking dish. Top with half the berries. Sprinkle the dry mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle remaining nuts & berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
We have added fresh or frozen strawberries recently to the top and the kids like it. Annie suggests trying with peaches, apricots or nectarines-all sound yummy to me but haven’t tried yet.
And, for the record, they fell for the “cake” idea the first time but now they know it is just fancy oatmeal. I LOVE it, they like it ok:)