Yummy Breakfast Muffins

Muffins for breakfast, with a little bit of fruit.  Perfect.

 Oh, who am I kidding.. these are good anytime of day. Snacks on the run now covered. These freeze well too, so make a big batch. : )

• 1/2 C palm shortening
• 2 eggs – (replaced with 2 T flax meal and hot water)
• 3/4 C brown sugar
• 1/2 C brown rice flour
• 3/4 C potato starch
• 1/4 C tapioca starch
• 2 tsp vanilla
• 1/4 tsp ginger
• 1/9 tsp nutmeg
• 1 C coconut milk/hemp milk
• 1 tsp xanthan gum
• 1 tsp soda
• 1 tsp baking powder
• 1 tsp cream of tartar
•  1 C mini chocolate chips
• Optional: 1/2 C unsweetened coconut flakes

Bake mini-muffins at 350 for about 10 minutes.

Jam Pockets

Who doesn’t love Mardi Gras? Well. It’s over, for this year anyway…but I found a new treat. It mimics the jam filled donuts that I loved when I could still eat wheat, eggs, cream and butter things, fried in oil. … yadda yadda.

These are better. Really. I promise. And baked, not fried… sweet dough.

I added  raspberry jam to each “pocket”  that I made with a dumpling folder I found at an asian market. (They also sell the dumpling folders in several sizes on Amazon.com)

I made the dough with:

• one recipe of wonder dough, and added……
• 1 T gluten free vanilla (found at Costco)
• 3 T granulated sugar

Mix dough. Pat out a golf ball sized bit of dough into a flattened circle. Set that on the dumpling folder. Spoon in a teaspoon of jam. Fold it to press the edges. You could also just do this with a fork.

Bake for 20 minutes at 400.

Roll each Jam Pocket in powdered sugar, (I use Trader Joe’s powdered sugar with tapioca starch- most other brands use corn starch)  and let cool on a wire rack.

Pancake City, Arizona

Oh yeah! No more Bisquik? WHO CARES!!! This batch of pancakes was the best everrrrrrrrr. Wheat or no wheat. Hands down. And you can trust me on that one because I have won actual awards for my wheat products people. Actual awards. Now that I can’t have the wheat (or the Bisquik for that matter)  the pancakes around here have been pretty sad, and wierdly chewy.

 But this is a recipe you can write home about. I doubled the recipe and put most of them in the freezer for quick breakfasts and snacks. I heart the freezer.

Pancakes

• 1/4 C sugar
• 2 T softened coconut oil
• 2 T safflower oil
• 1 egg replacement (= 1 T ground flax meal + 3 T HOT water)
• 1/2  C brown rice flour
• 1/4 C millet flour
• 1/2 C potato starch (or 1/4 potato and 1/4 arrowroot)
• 1/4 C tapioca starch
• 1/4 tsp soda
• 1/4 tsp xanthan gum
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp vanilla
• 1/2 C rice milk + 1 tsp vinegar = “buttermilk”
• 1/2 coconut milk

Mix on high speed for one minute after incorporating all ingredients on a slower speed. Refrigerating the batter before cooking works well.

yummy.

Berry Bake for Breakfast…

… or dessert really. Whichever. We eat it all day long. It’s creamy, and berry-ey and so amazingly delicious that you forget it might actually have any calories.  And you would NOT know it was gluten free, unless you asked or knew ahead of time. It’s also EGG-free, dairy/casein-free and soy-free. And it was good with maple syrup dripped on top.

It was mentioned this morning at breakfast that a scoop of coconut ice cream (dairy free/soy free) would be good to go with this. I had to draw the line at ice cream for breakfast. Sadly. There have to be SOME sort of boundaries around here…. come on! 

Oh alright… maybe next time we’ll add the scoop of ice cream. sheesh.

Berry Bake

• 8 slices of gluten free bread- cubed (or 4 flax buns, sliced and cubed)
• 1 cup of fresh strawberries sliced
• 1 cup of frozen berry medley (which means it was blueberries, blackberries and raspberries all mixed up in a bag- so handy like that)
• 1 C coconut milk
• 2 tsp vanilla
• 1 package of baby food pears. (or 3 T pear puree)  = 1 egg
• 2 T golden flax meal + 4 T HOT water = flax egg mixture = 2 eggs
• 2 tsp safflower oil
• 1/4 tsp baking powder
• 1/2 tsp lemon juice

Layer half the bread cubes in a 9 x 7 pan, add the berries, then the rest of the bread.

Mix together the flax “egg” and then add the rest of the ingredients together in a blender and pour on top of bread cubes and berries. Bake at 400 for 30 minutes. Serve warm.

mmmmmmmmmmmmmm

Pancake Heaven

Okay, it’s true, I have always been a pancake fan. From way back, pancakes for dinner are my favorite thing. I’ll even eat them for breakfast. Really!

It’s been a year of gluten free trial and error to find a pancake that was close to the bisquick standard of old and, a) delicious and b) fluffy.

Finally this morning I found the right balance of no gluten, no egg pancakes. Mostly corn free- just the xanthum gum is based on corn. I have searched every grocery store within 50 miles for guar gum… no one sells it. I give up. Xanthum gum is my one corn item in my kitchen, I’ll just have to limit how I use it)

We ate them with actual real maple syrup and they were good. The remainder of the batch went into the freezer for future breakfasts… probably lunches too.

Pancakes worth mentioning:

• 1/2 C sugar
• 1/4 C sunflower oil
• 1/4 C unflavored gelatin + water = “egg”
• 1 1/2 C rice flour
• 1 C potato starch
• 1/2 C tapioca starch
• 1/2 tsp xanthum gum (this is actually a source of corn, but until I ever find a substitute it has to stay in all my baking)
• 1 tsp sea salt
• 2 tsp baking powder (aluminum free, corn free)
• 1/2 tsp soda
• 2 tsp vanilla
• 1/2 C GF rice milk
• 1 C coconut milk

Mix. Fry. Eat. Simple. It’s possible that chilling the batter will help it be the fluffy batter that is desirable. Next time I will probably add more coconut milk and thin it out just a bit for crepes.