We don’t make a big, extravagant deal out of Valentine’s Day. This year a made Kelly & each of the kids a little scripture card about love (from the leftover Cricut shapes Tobin had cut out). And, I found cute hats for $.60 at Target for the kids (pink & red)
Kelly got me a sweet card and some gluten-free shortbread cookies that I love:)
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.