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Gluten Free Rice Free Dairy Free Bread

If you know us, you know that we live gluten, rice, and dairy free. Now, this means that we don’t have sandwiches, pasta, or any refined carbs unless it meets the qualifications. I found and adapted this recipe for a loaf of bread when another recipe, Eggs Benedict Casserole, called for bread. I searched the stores first to see if anything was available, but came up short. That lead me to decide to try baking my own, something I haven’t done since I was in high school.

I’m amazed at how this turned out. If I didn’t tell you how I made it, you’d never know it was any different from any other homemade multigrain bread. After it was baked and cooled, I sliced the end off of one of the loaves and shared that end piece with the hubs. At first, he didn’t want to eat “just plain bread”. Then his story quickly changed. He said this has amazing flavor all on it’s own.

I baked this in 4 mini loaf pans because I didn’t need the entire loaf for the eggs benedict recipe. If using just one pan, make sure to use a metal pan.

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Instead of using parchment paper in the mini pans, I made sure they were greased very well with coconut oil spray. The loaves came out without any problem what so ever.

Be patient with the proofing, it can take longer than you think. If you don’t proof enough, your dough will be heavy, super compact and raw when you bake it. Too long of a proof and you’ll have huge air pockets, your dough will also be dry and less enjoyable.

I found that the first proof of 45 minutes with plastic on was enough for the mini loaves and the entire 30 minutes without. This made the bread airy just like you’d get at a deli or bakery.

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I hope that you’ll enjoy this bread as much as I enjoyed the smells and smiles I got from my hubs.

Yield: 1 large loaf or 4 mini loaves

Gluten Free Rice Free Diary Free Multigrain Bread

prep time: 2 hour and 45 minscook time: total time: 2 hours and 45 mins

ingredients:

Dry Ingredients:
  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 cup blanched almond flour
  • 1/2 cup brown teff flour (amaranth flour would work well too)
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt
Wet Ingredients:
  • 3 eggs
  • 3 tablespoon olive oil
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon apple cider vinegar
Yeast Ingredients:
  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons dry active yeast (NOT instant yeast)

instructions:

  1. Using a stand mixer with a paddle attachment, combine the dry ingredients.
  2. In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
  3. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low-speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined and well greased 9 x 5 metal bread pan or divide evenly between 4 mini loaf pans (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans). Tap pan on counter several times to even out the dough. Cover with plastic wrap. 
  6. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) Keep pan in a warm area, a cooling oven would be fine or on top of the stove as the oven is baking.
  7. When the dough is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes. If using mini pans, check internal temp at 25 minutes to see if it has reached 190 degrees (F). Most breads are fully cooked once they reach 190 degrees (F).
  8. Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).
Created using The Recipes Generator

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Gluten Free Chocolate Chocolate Donuts

One of the treats we use to enjoy once a month or so was donuts on Saturdays. Since we no longer have that option due to a gluten intolerance, I went on the hunt for some that were gluten free, rice free and dairy free. These win in my book because they are moist and chocolately. If you ask the hubs, it’s a different story since he prefers cinnamon. I always make a double batch to get us through the week and usually eat just 2 at a time.

When I went on the hunt, I didn’t even own a donut pan but now I’m super happy with the silicone one I found here.

I’ve made these several times and only forgotten the pumpkin once! I will say, you don’t even know it’s in there, but if you forget it the donuts are really dry. So, don’t be like me.

Yield: 5

Gluten Free Chocolate Chocolate Donuts

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 1/4 cup organic coconut flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/8 cup maple syrup
  • 1/8 cup coconut sugar
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • Glaze:
  • 1/3 cup gluten-free chocolate chips

instructions:

  1. Preheat oven to 350 degrees F.
  2. Grease a donut baking pan by spraying with oil (I like coconut oil). Make sure the center i coated well so that the donuts won't stick.
  3. Place all the dry ingredients in a bowl and whisk to remove all lumps and to combine. I use my Kitchen Aid stand mixer on low with the wisk attached.
  4. To the dry ingredients, add the wet ingredients, and mix well to form a batter.
  5. Use a spoon to dd the batter to your donut pan to make 5 donuts and spread to smooth. Tap the pan on the counter to smooth out batter and release any air bubbles.
  6. Bake for approximately 30 minutes until donuts are set and pull away slightly from the side of the pan.

  7. Let cool completely before icing.
  8. For glaze: melt 1/3 cup of chocolate chips with a table spoon of non dairy creamer of choice and spread over the donuts. 
  9. Should last a few days in an airtight container. For best results, store in the refrigerator.

NOTES:

Don't skip the pumpkin puree!
Created using The Recipes Generator

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Grain & Gluten Free Peanut Butter Banana Muffins

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These have a great texture, 6 grams of protein and are right at less than 200 cals each. They also satisfy my sweet tooth after a savory meal.

Yeilds 12 muffins

INGREDIENTS:

  • 2 ripe bananas (approx. 1 cup mashed)

  • 2 and 1/4 cup rolled oats

  • 2 eggs

  • 1/2 cup pure maple syrup*

  • 1/2 cup creamy peanut butter**

  • 1 tablespoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup unsweetened vanilla almond milk

  • 1/2 cup dark chocolate chips

DIRECTIONS:

Start by preheating the oven to 375°F then grease a muffin tin or line with silicone liners and set aside.

Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Alternately, use an immersion blender. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.

Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days. We store ours in the fridge for up to 7 days.

*You can probably substitute honey but you might want to use a little less (like 1/3 cup) since it tends to be sweeter than maple syrup.

**I use organic creamy peanut butter for this recipe which is all natural but doesn’t require stirring. I would recommend using something similar since using a very runny or oily natural peanut butter may alter the texture.

You could also substitute almond butter or sunflower butter if desired. If you use sunflower butter, please note that it will turn the muffins green.

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Grain & Gluten Free Cinnamon Sugar Muffins

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While I’m a huge fan of the double chocolate muffins these are easily my second favorite and my husband’s favorite. I often end up baking both types of muffins for the week because these are so good.

Muffin Ingredients

  • 1/2 cup coconut flour

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 4 eggs

  • 1/3 cup unsweetened almond or coconut milk (If using coconut milk, use the kind in a carton.)

  • 1/3 cup honey or maple syrup

Cinnamon Topping Ingredients

  • 2 tablespoons ground cinnamon

  • 4 tablespoons honey or maple syrup

  • 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)

  • 1/4 cup chopped walnuts (optional; or other nut)

Combine all the ingredients in a bowl and whisk until well-blended. I use a mixer or immersion hand blender with the whisk attachment most of the time.

 Method

  1. Preheat your oven to 350°F

  2. Prepare a baking pan with muffin liners. I love the silicone type!

  3. For the muffins, combine coconut flour, baking soda, and salt and blend well.

  4. Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes while you make the topping to allow the coconut flour to absorb the moisture.

  5. Fill muffin liners about 1/4 of the way with batter.

  6. Spoon about a teaspoon or two of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.

  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter. Be careful not to over mix so that it incorporates into the base batter.

  8. Bake for about 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

  9. Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months. I keep ours in fridge as soon as they are cooled from baking.

Servings 8

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Grain & Gluten Free Double Chocolate Muffins

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Fluffy, moist, grain free paleo chocolate muffins made with coconut flour! These are incredibly delicious -- no one will be able to tell that they're better for you.

INGREDIENTS

  • 1/4 cup creamy no sugar added almond butter (I like Bare Barney Butter!)

  • 2 tablespoons coconut oil (If solid, melt &cool first but if already soft you do not need to melt)

  • 1/2 cup coconut sugar

  • 1 tablespoon vanilla extract

  • 2 eggs

  • 1 cup unsweetened almond milk

  • 1/2 cup coconut flour

  • 2 teaspoons baking powder

  • 1/3 cup high-quality unsweetened cocoa powder

  • 1/3 cup chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line 12 cup muffin pan with cupcake liners (I love the silicone ones!) and generously spray the inside of each liner with nonstick cooking spray. If using the silicone liners, the spray is NOT necessary.

  2. Add almond butter, coconut oil, coconut sugar and vanilla to the bowl of an electric mixer and mix on medium speed until well combined. Slowly add in eggs, one at a time; beat again for one minute until batter is smooth and creamy. Pour in almond milk and mix on low speed until combined.

  3. In a small bowl whisk together coconut flour, baking powder and cocoa powder. Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth and creamy. Fold in chocolate chips with a wooden spoon. Use a large cookie scoop to disperse batter evenly into prepared pan. Bake for 18-20 minutes or until toothpick comes out clean with a few crumbs attached. Cool for 5 minutes then immediately transfer to a wire rack to finish cooling.

NOTES

Nutrition without chocolate chips: 125 calories, 7g fat, 13.8g carbs, 3.1g fiber, 8.8g sugar, 3.5g protein

If you aren't paleo, feel free to use peanut butter. You can use any nut butter of your choice, just make sure that it is all natural (no oil or sugar added).

Instead of coconut sugar, you can use maple syrup. If you do use maple syrup, I would suggest adding a tablespoon or two or of extra coconut flour.

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Sausage, Spinach & Feta Frittata

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Growing up, I didn't learn how to cook in cast iron. Since meeting my Mr. I've gained a set of 3 cast iron pans. I've used them a few times and I'm learning with every new recipe I try in them.

I've trialed this recipe 2 different ways. Twice using a the cast iron on the stove top and then into the oven and once using a pie plate and oven only. Maybe it's my lack of practice with the cast iron, but I preferred the end result of the pie pan and oven only. If you love your cast iron, go for it! If not try method two below. 

Both versions are tasty, but since this is crust less, it forms a "crust" of its own with the cast iron that I didn't particularly care for. I'm still going to practice using those skillets anytime a recipe calls for one but this will be made in the oven only from now on for us.

Ingredients

  • 1tbs avocado oil

  • 1 lb pork

  • 1 small red onion, sliced think

  • 4 cups fresh spinach

  • 8 eggs

  • 1/2 cup canned coconut milk (full fat)

  • 1/2 tsp garlic powder

  • 1/4 tsp nutmeg

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 2 green onions, chopped

  • 4 oz feta cheese crumbles

Directions

Method #1

Heat a cast-iron, or large skillet over medium. Add avocado oil and pork and brown for 5 minutes, or until cooked through. Remove from pan with a slotted spoon.

Add onion to same pan and sauté for 5 minutes or until translucent. Toss in spinach and stir until wilted (about 1 minute).

Whisk eggs, milk, garlic powder, nutmeg, salt and pepper in a medium bowl.

Add pork back to skillet and spread everything evenly on bottom. Pour eggs on top and let cook without stirring for 5 minutes, or until nearly set.

Sprinkle with green onion and feta cheese.

Set oven to broil. Add pan to oven on a medium rack and broil for about 4 minutes, or until top is set and cheese becomes golden. Slice into 6 portions, and serve, or cool, then leave leftovers in fridge.

Method #2

Heat a large skillet over medium. Add avocado oil and pork and brown for 5 minutes, or until cooked through. Remove from pan with a slotted spoon.

Add onion to same pan and sauté for 5 minutes or until translucent. Toss in spinach and stir until wilted (about 1 minute).

Whisk eggs, milk, garlic powder, nutmeg, salt and pepper in a medium bowl.

Spray pie plate with coconut oil spray.

Add pork, onion, and spinach to bottom of pie plate and spread everything evenly on bottom. Pour egg mixture on top. Sprinkle with green onion and feta cheese. Bake in oven for 30-40 mins. or until top is set and cheese becomes golden. Slice into 6 portions, and serve, or cool, then leave leftovers in fridge.

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Microwave Bacon

My mom, who majored in home economics in college, taught me how to cook just about anything in a microwave. Yes, I've read some of the articles about it's danger and have decided that while it might cause harm, that the amount I've used it thus far in my life has probably done irreversible damage at this point.

I've taught several of my friends how to cook bacon this way and they've always sang the praises, especially when it comes to clean up. If you've done it right, it will be just the way you like it and you won't have the burn marks on your hands from popping grease! Win!

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Items Needed

  • Appropriate servings of Bacon for your bunch (2 slices of center cut per person is what I prefer) 
  • White paper towels (The ink on the printed ones scares me to cook with)
  • Microwave bacon tray or large plate

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My bacon tray, it's well loved in my house.

Directions

  1. Put 1 layer of paper towels on your bacon tray or plate. If using a plate, make sure it will fit in your microwave first. 
  2. Lay up to 4 slices of bacon on towel. This is the perfect amount for the towel, anymore and the grease can't be absorbed as well and you risk it being left behind in the microwave. If bacon hangs over the sides of the tray or plate a little bit, that's ok!
  3. Put another layer of paper towel on top. If cooking more, you can add your next layer of bacon. Make sure your top layer is always a paper towel. I recommend only cooking 8 slices at a time. I've done 12, it was a mess and it wasn't evenly cooked.
  4. On full power, cook bacon for 1 min per slice. My microwave is 900watts so this is perfect. If yours is higher wattage, subtract a minute from the total time and then check for doneness. Add time if needed.  (If cooking 8 slices in a 1100 watt oven, cook for 7 minutes to start.)
  5. If eating immediately, take tray out and let sit for a minute before you serve. This will allow for the bacon to crisp and cool a bit to handle. When I use bacon for salad, I take it out of the oven and allow to cool completely before bagging it up for storage. 

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Cinnamon Raisin Cloud Bread

Serves 6

Ingredients

3 Large Eggs, Whites and Yolks Separated

1/8 tsp Cream of Tartar

1/4 tsp Cinnamon

1 TBS Honey

3 Small Boxes of Organic Raisins  or 1/4 C.

3 oz. Neufatchel Cheese or Low Fat Cream Cheese, at room temp.(I use a digital scale to weigh mine.)

Directions

  1. If you're like me and always forget to set out ingredients ahead of time when the recipe calls for it, grab your nufatchel and heat it in the microwave for 15-20 seconds. It should not be melted but should no longer be cold.

  2. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper or SilPat. Only use one of these two methods. You risk a burnt bottom if you put it on a greased cookie sheet or a bare one. (Also, you're adding fat, and ain't nobody need extra of that!)

  3. In a medium bowl, use a mixer on medium speed to combine the egg yolks, nufatchel, honey and cinnamon. Beat until it is a pale yellow color. (Not extremely pale, but lighter than when you started.) Rinse your beaters and dry them well. The next step is where the magic happens and you need clean beaters.

  4. In a separate metal mixing bowl, combine the egg whites and cream of tartar. Using a mixer on high speed beat until stiff peaks form. If you've never worked with egg whites before, you can tell when you take your beaters out if you have stiff peaks by the way the mixture will stand on it's own. It will look like whipped cream, but trust me, it's not.

  5. VERY GENTLY, mix the egg yolk mixture into the egg whites until just combined. Do not over mix or you will deflate the whites and your bread will turn out like water or crackers.

  6. Using a big spoon make 6 heaping piles of mixture on the cookie sheet. Work quickly. The longer you take, the more you risk deflating the mix. Once you have all 6 piles, top with raisins.

  7. Bake for 30 minutes. Remove from oven. Let sit on pan for 2-3 minutes to cool only slightly. Transfer directly to cooling rack using a spatula. Allow to cool until you want to enjoy them. Store leftovers in an air tight container and consume within 5 days. Seriously, you'll want to eat them all right now though.

If you want to re-crisp the bread, you can pop it into a toaster oven for a few minutes but make sure you watch it so it doesn't burn.

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Vegetable Egg Muffins - Version 1

These make breakfast on the go just that much faster. Could I get something similar on my way to work at that popular coffee stop that everyone loves? Sure. However, since I'm not 100% sure that there aren't any preservatives or extra ingredients, I'd much rather make up a batch of these on a Sunday afternoon for the week ahead.

Prep Time: 10 Mins Cook Time: 15-20 Mins Yields: 6 servings, 2 muffins each

Ingredients 1 dozen eggs 3 green onions, chopped 1 medium red bell pepper, diced 10 oz fresh baby spinach, finely chopped Salt, to taste Pepper, to taste Mrs. Dash Garlic Blend, to taste

Directions

  1. Preheat oven to 375°F. Spray 12 well muffin tin with non stick cooking spray or line with paper baking cups. I find that using the silicone baking cups works best after several trial runs.
  2. Crack all eggs into a large bowl. Whisk until eggs are all blended. Add green onions, bell pepper, spinach, and seasonings. Whisk to blend together.
  3. Pour into muffin tins, wells will be quite full. Bake for 15-20 minutes until a toothpick inserted into center comes out clean.

21 Day Fix Equivalents 1 Red 1 Green

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