Category: breakfast

August 5, 2013

Soaked Gluten Free Blueberry Pie Bars

I LOVE blueberry pie. And we’ve been eating quite a bit of it lately. But I don’t always have time to make a full pie when the craving hits.

So I came up with blueberry pie bars! They are easy to make. And easier to eat than a piece of pie. A great snack or breakfast. They have all the flavors of a pie without the effort of making a pie.

These bars are soaked, gluten free, egg free, nut free, corn free and can be dairy free. Very allergen friendly and easy on the tummy.

There is no way to replace a real blueberry pie. But these blueberry pie bars come pretty close.

Soaked Gluten Free Blueberry Pie Bars

makes 16 bars

1 1/2 cups amaranth flour*

1/2 cup tapioca flour*

1/4 cup coconut flour*

1/3 cup coconut oil* (melted)

1/3 cup water + lemon juice (1 Tbsp.)

1/2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. organic cane sugar, sucanat or coconut sugar*

1 tsp. baking soda

1/2 tsp. sea salt*

1 tsp. cream of tartar (optional – it helps bind things together)

1/2 cup honey

3/4 cups fresh blueberries

1/2 tsp. cinnamon

2 Tbsp. organic cane sugar, sucanat or coconut sugar

1 Tbsp. butter or coconut oil

1 Tbsp. tapioca flour

Combine the flours, coconut oil and lemon water. Cover and let sit 7-24 hours.

Heat the oven to 350 degrees F. Grease an 8″ or 9″ square baking dish.

Add the cinnamon, nutmeg, sugar, soda, salt, cream of tartar and honey to the soaked flour. Mix well with a hand or stand mixer until combined (this can take a little work – make sure it is well mixed and will stick together when pinched with your fingers).

Press the dough into the prepared pan. Pour the blueberries on top and gently press them part way into the dough.

Combine the cinnamon, sugar, butter and tapioca flour. Sprinkle over the blueberries.

Bake 25 – 30 minutes, until golden and baked through. Allow to cool completely before cutting into squares.

These will hold up better in the refrigerator. Store in a sealed container.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

August 3, 2013

Soaked Gluten Free Blueberry Buckle

It’s blueberry season! Time for another blueberry recipe. Growing up my mom made blueberry buckle often when we had fresh blueberries.

This year I decided to recreate her recipe in a gluten free form. This was absolutely delicious. I just finished the last little bit this morning. It didn’t last long.

I prepared all of the ingredients in the evening. Then in the morning it only took minutes to get it in the oven for a warm breakfast.

Soaked gluten free grains and cooked fruit are quite easy on the gut. So it’s a great way to start the day. Or you could serve it for dessert. Top it with a little ice cream. A wonderful treat.

Soaked Gluten Free Blueberry Buckle

1/2 cup white rice flour*
1/2 cup tapioca flour*
1/2 cup amaranth flour*
1/2 cup soaking liquid (yogurt, kefir, buttermilk, milk + vineger or water + lemon juice)

3/4 cups organic cane sugar, sucanat or coconut sugar*
1/4 cup palm shortening* or butter, softened
1 egg
1 1/2 tsp. baking soda
1/2 tsp. sea salt*
1/4 tsp. cream of tartar (optional)
2 cups blueberries

1/2 cup organic cane sugar, sucanat or coconut sugar
1/3 cup tapioca flour
1/2 tsp. cinnamon
1/4 cup butter, softened (coconut oil or palm shortening would also work)

Combine the flours and soaking liquid. Cover and let soak 7-24 hours.

If desired combine the sugar, shortening, soda, salt and cream of tartar and combine the sugar, tapioca flour, cinnamon and butter. Cover and set aside until ready to bake.

Heat the oven to 375 degrees F.

Add the sugar, shortening, egg, soda, salt and cream of tartar to the soaking mixture. Mix well until any lumps are removed, 1-2 minutes (a hand mixer or stand mixer works well for this). Fold in the blueberries.

Pour the batter into a greased 8×10 or 7×11 pan (a 9×13 pan will work, the cake will just be a little thinner).

Mix the sugar, flour, cinnamon and butter. Sprinkle over the batter.

Bake for 30 – 35 minutes.

June 11, 2013

Soaked Gluten Free Oatmeal Muffins

Soaked gluten free oatmeal muffins make a simple, nutritious and delicious breakfast or compliment to a warm bowl of soup. Soak the flour one day. Bake the muffins the next. Easy.

Almost every single morning the first word out of my son’s mouth is “munin.” He is on a muffin kick! So I try to keep muffins on hand.

Today I made a gluten free version of some oatmeal muffins I’ve made many times before.

This is a great base recipe. You can add any kind of fruit, nut, etc. to change the flavor. Today’s recipe included cranberries and chocolate chips. Cinnamon raisin is always good too.

These muffins are gluten free and soaked to make them easier to digest. They can also be dairy free if you use lemon juice + water for soaking.
If you’re looking for a new breakfast treat try these muffins.

Soaked Gluten Free Oatmeal Muffins
makes 12 muffins

1 cup rolled oats
1 cup buttermilk OR yogurt OR kefir OR 2 Tbsp. lemon juice + water to equal 1 cup
2/3 cup white rice flour
1/3 cup amaranth flour
1 egg
4 Tbsp. coconut oil (melted butter would work too)
1/3 – 1/2 cup brown cane sugar, sucanat or coconut sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (optional)
1/2 – 1 cup add-ins (raisins, nuts, seeds, fresh fruit, dried fruit, chocolate chips)

Mix oats, flour and soaking liquid. Cover and let sit 7 -24 hours.

Heat oven to 400. Mix the remaining ingredients into the oat mixture (I use a hand mixer for this to work out any lumps).

Fill muffin cups 3/4 full. Bake for 18-20 min.

June 3, 2013

Soaked Gluten Free Waffles

Soaked gluten free waffles make a great Saturday morning breakfast or fun weeknight dinner.

My daughter requested waffles the other day. So I added them to our menu.

No problem. I’ve made gluten free waffles before.

But this time I decided to try soaking them to make them easier to digest.

Soaked gluten free waffles are so good!! The version I made looked a little dark because of the teff flour. But they were delicious – especially covered in homemade strawberry topping.

These soaked gluten free waffles come together in minutes. Just soak the flour the day before. Then beat some egg whites, mix and pour in your waffle maker.

Use your favorite toppings like butter, real maple syrup, honey or fresh fruit to make soaked gluten free waffles a real treat.

These soaked gluten free waffles are now a staple in our Friday night breakfast for dinner rotation. Once you try them you’ll want to add them to your menu regularly as well!

Are you in the mood for a satisfying breakfast (or dinner!)? Try some soaked gluten free waffles.

Soaked Gluten Free Waffles

makes about 4 waffles

1/2 cup white rice flour (or sorghum)
1/3 cup tapioca flour
1/4 cup teff flour (or brown rice, buckwheat or amaranth)

1/2 cup total soaking liquid: buttermilk OR kefir OR yogurt OR 1 Tbsp. lemon juice + water to equal 1/2 cup

1 egg, separated

1/2 tsp. cream of tartar (not essential, but helps the egg whites stiffen)
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt

Combine the flours and soaking liquid. Cover and let soak for 7-24 hours.

Heat and grease a waffle iron.
In a medium bowl beat the egg white and cream of tartar until stiff peaks form.
Add the remaining ingredients to the soaked flour and beat (I like to use a hand mixer for this) until well combined (about 2 minutes).
Fold in the egg white.
Pour batter onto the waffle iron and allow to fully cook. You can keep the cooked waffles on a cooling rack on a baking sheet in the oven on low heat until all of the waffles are done.
Serve with real maple syrup, honey, homemade powdered sugar or fruit topping.
Store leftovers in a seal container in the refrigerator or freezer.

*To reheat wrap the waffles in a damp paper towel. Heat at 350 degrees in an oven or toaster oven for 5 – 8 minutes, until warmed.

May 28, 2013

Coconut Flour Squash Scones (grain free, egg free, nut free, dairy free option)

Ever since I started a rotational diet and cut gluten back out a few months ago I’ve been making coconut flour scones. It’s a little tricky since I can’t eat eggs. And most coconut flour recipes use lots of eggs. But I like how these have turned out.

I’m not sure why I haven’t posted the recipe yet. But here it is. You don’t want to eat too many or you’ll be getting a ton of fiber. But they sure taste good!

Coconut Flour Squash Scones
makes 6-8 scones

1 cup coconut flour
1/4 cup organic cane sugar or coconut sugar
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup (1 stick) butter, cold, slightly cut up OR 1/2 cup organic palm shortening (coconut oil might work, but I have not tried it)
3/4 cups pureed squash or pumpkin
1 tsp. vanilla
3/4 cups milk OR milk substitute of choice
1/3 cup honey and/or maple syrup (1/3 cup total of one or a combination)
1/3 cup mini chocolate chips (optional)

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, salt and baking soda. Blend in butter until the mixture is crumbly (You can do this by hand. I find a food processor is easiest.). Add the squash, vanilla, milk and honey. Mix/blend until fully combined. If the dough does not hold together add more squash or milk. Stir in chocolate chips.

Drop mounds onto the prepared baking sheet. Press down slightly to flatten. Bake for 20-25 minutes, until just starting to get golden.

Allow to cool completely. The scones will hold together better if they are refrigerated. Store in the refrigerator or freezer.

May 13, 2013

Gluten Free Pancakes

My whole family enjoys breakfast for dinner sometimes. A few days ago I decided to make pancakes. I made a simple batch of gluten free pancakes…that everyone loved!! I’ve never seen my daughter eat that much pancake in one sitting. Even my husband asked if it was a new or special recipe because they were really good.

This is an adaption from a recipe I got from my mother-in-law shortly after I got married. We’ve been making these for years. But now we can enjoy them in a gluten free form…and not miss a thing 🙂

Gluten Free Pancakes
makes about 8 pancakes

1/2 cup white rice flour
1/3 cup tapioca flour
1/4 cup teff flour
1 egg
1/2 cup buttermilk, kefir or sour milk (2 tsp. vinegar + milk to equal 1/2 cup)
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt

In a medium bowl whisk egg. Add remaining ingredients and mix well. If the batter is really runny add extra tapioca flour until desired thickness.

Scoop 1/4 – 1/3 cup batter onto a hot griddle coated with butter or coconut oil. Cook pancakes until the edges dry and bubbles form. Flip and cook the other side for a few minutes until cooked through. Repeat until the batter is used.

You can keep the cooked pancakes on a baking sheet in the oven on low heat until all of the pancakes are done.

Store leftovers in a seal container in the refrigerator or freezer.

To reheat wrap the pancakes in a damp paper towel. Heat at 350 degrees in an oven or toaster oven for 3-6 minutes, until warmed.

May 6, 2013

Soaked Gluten Free Breakfast Cookies

I keep adapting some of our favorite recipes to make them gluten free. The other day I took some breakfast cookies out of the freezer…and couldn’t let my daughter have one. So of course I had to tackle that challenge this week 🙂

Soaked, gluten free and delicious! Fresh baked this morning for a nice treat for the family. Do you ever have cookies for breakfast? If not you should give these a try.

Soaked Gluten Free Breakfast Cookies
makes 10 – 12 cookies

1 cup oats
1 cup any combination of gluten free flour (I used white rice, brown rice and teff flours)
1/2 cup butter or coconut oil
1/3 cup kefir, buttermilk, sour milk or water + lemon juice
1/3 cup honey
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 cup add-ins (chocolate chips, nuts, dried fruit, coconut)

Melt the butter or coconut oil. Mix the oats, flour, butter and kefir. Let soak 7 – 24 hours.

Heat oven to 350 degrees F.

Add the remaining ingredients to the soaked mixture. Mix well. Drop large mounds onto a parchment lined baking sheet.

Bake 20 minutes, until golden.

Serve warm or allow to cool and store in an airtight container. They freeze very well.

April 26, 2013

Gluten Free Homemade Peanut Butter “Cocoa Puff” Cereal (egg free, corn free, dairy free option)

Baby stepping your way to real food? Swap out your store-bought cereal for this healthy version of peanut butter cocoa puffs. They are even gluten and egg free (with a diary free option)!

A little while back I made homemade cocoa puffs. They were a big hit! Then my daughter and I went gluten free. And I haven’t made the cocoa puffs since then.

Problem Solved

I decided to make a gluten free version…but add an extra element and make them into peanut butter puff cereal (any fans here of the “real” version of this?).

My inability to keep the kids away from the cereal means it turned out well. I could hardly even get a picture before they were digging in. And my son found whatever he could to reach the cereal on the counter and stuff his mouth full 🙂

Kid Approved!

A mix of chocolate and peanut butter with a little sweetness and crunch. Both kids ate it plain after I made the cereal and then each had a bowl with milk for a bedtime snack. They really enjoyed drinking the chocolate peanut butter milk at the end.

We don’t buy cereal. My son will be 2 in a couple weeks and has no idea what cereal is. But they sure enjoyed this.

Easy and Healthy

This cereal is an easy breakfast on a busy morning. You get some protein from the peanut butter and milk (or milk substitute) and some carbohydrate to keep you going. It’s also a delicious treat any time of day. Or put some in a little container for young kids to munch on when you are out and about. A perfect finger food snack (with no preservatives or unhealthy oils!).

These puffs are also very allergen friendly. They are gluten free, egg free, corn free and soy free. The chocolate puffs are nut free and can easily be made dairy free. The peanut butter puffs are dairy free as well.

Try making a batch for your kids…or for yourself. You’ll be glad you did. It takes a little time to make two batches of dough/puffs. But it’s worth the effort. And if you aren’t fond of the combination you can just make one or the other. Plain chocolate is just like cocoa puffs. Or plain peanut butter puffs are great too.

Gluten Free Peanut Butter Cocoa Puffs
makes 10 cups

Chocolate Puffs

1 cup white rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/3 cup organic cocoa powder
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/4 cup honey
2 tsp. chocolate extract (optional)
1 tsp. vanilla extract
1/4 cup butter (can be replaced with coconut oil or palm shortening)
1/4 cup coconut oil

Heat oven to 350.

Melt butter and coconut oil in sauce pan. Set aside.

In a mixing bowl, stir together flour, cocoa, sugar, baking soda and salt. Add the liquids: honey, chocolate extract, vanilla, butter/oil. Stir well. Taste dough and adjust honey and chocolate extract to your liking. Mix until a nice ball of dough is formed. The dough should not be crumbly. If it is gradually add more honey.

Split the dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough is about 1/4″ thick. Remove the top piece of parchment paper. Cut into very small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough. (If you don’t care about appearance you can skip the cutting step and simply break the cookie into little chunks after it bakes.)

Bake for 12-13 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 5-7 minutes (if some of the puffs are burning remove the pan). Let cool completely. Separate squares.

Peanut Butter Puffs

1 cup white rice flour
1/2 cup amaranth flour
1/2 cup tapioca flour
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup peanut butter
1/3 cup coconut oil
5 Tbsp. honey
1 tsp. vanilla extract

Heat oven to 350.

Melt peanut butter and coconut oil in sauce pan. Set aside.

In a mixing bowl, stir together the flour, sugar, baking soda and salt. Add the liquids: honey, vanilla, peanut butter/oil. Stir well. Mix until a nice ball of dough is formed.The dough should not be crumbly. If it is gradually add more honey.

Bake for 12-13 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 5-7 minutes (if some of the puffs are burning remove the pan). Let cool completely. Separate squares.

Combine the chocolate and peanut butter puffs in one container. Serve plain, with milk (or milk substitute) or mixed in yogurt. Store in an airtight container. You can freeze the cereal to make it last longer.

March 27, 2013

Soaked Gluten Free Muffins/Cupcakes (dairy free, nut free)

As we continue to experiment with a gluten free diet I want to be sure my daughter doesn’t feel like everything is being taken away. She is very sensitive about that. So I’m trying to make plenty of homemade treats that are safe and I feel good about feeding her.

Yesterday I decided to try making muffins. They ended up being a cross between muffins and cupcakes. I made some with blueberries and some without. I also added a raspberry frosting to some of them.

Each variety was a hit with everyone! Even my one-year old that will hardly eat sweets scarfed down three of these!

You can increase the sweetener a little to make them more like traditional cupcakes. You can decrease the sweetener a little to make them more like muffins. Or follow the recipe as is and call them what you want 🙂 It just depends on your taste buds/how much sweetness you are used to.

Part way through eating her cupcake my daughter asked if her birthday cake would be gluten free. I said I didn’t know, but asked she thought it should be. Her response: “Yes!!!” I think she can even tell that she feels better eating this way. My wise beyond her years four-year old 🙂

One last benefit of these…they are soaked!! So they are even easier on your tummy. A perfect breakfast, brunch or birthday treat.

Gluten Free Soaked Muffins/Cupcakes

makes 12 muffins

1 cup white rice flour
1/2 cup amaranth flour
1 cup soaking liquid (water + 2 Tbsp. lemon juice OR buttermilk OR kefir OR any combination to equal 1 cup total)
1/2 cup organic cane sugar
2 Tbsp. maple syrup
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 egg
1 1/2 Tbsp. melted better or coconut oil

optional mix-ins: blueberries, raspberries, cinnamon and raisins, chopped nuts and chocolate chips

DIRECTIONS

Combine the flour and soaking liquid. Cover and let sit 7-24 hours.

Heat oven to 325.

Add remaining ingredients to the flour mixture. Add nuts, raisins, chocolate chips or spices if desired. If using fruit do not add it to the batter.

Fill paper lined muffin cups 3/4 full. Add fresh or frozen fruit to the top of batter if desired.

Bake for 45 minutes.

Raspberry Frosting

1/2 cup organic palm shortening
1/2 cup tapioca flour or white rice flour
2-4 Tbsp. organic raspberry jam
1 Tbsp. maple syrup

Mix all ingredients together. Adjust the jam and syrup to taste. Spread on cooled cupcakes.

I just had to add the photos of my kids devouring these. They didn’t actually eat the wrappers…but almost 🙂 They didn’t want to miss a crumb.

March 20, 2013

Soaked Teff Porridge

I’m always looking for new breakfast ideas that are quick, easy and have plenty of gluten free starch/carbohydrates…and that I tolerate. Not an easy task.

I decided to experiment with porridge/oatmeal. I can’t eat oats. But I can eat other gf grains. So I mixed up a quick teff porridge the other day. It was so easy and so good! It actually tastes a lot like oatmeal.

I also soaked the flour to make it easier to digest.

You do have to eat it fresh or it will get kind of thick/gelatinous. Although if you let it sit it might solidify enough to be like a cereal bar 🙂 Or like baked oatmeal. I’ll have to try that sometime.

I used coconut milk and maple syrup in my porridge. You can use whatever liquid and sweetener you like.

Soaked Teff Porridge
serves 1

1/4 cup teff flour
1/4 cup warm liquid – water + 2 tsp. lemon juice
3 tsp. maple syrup
1/2 cup coconut milk
pinch sea salt
1/4 tsp. cinnamon
cranberries

Mix teff, water and lemon juice. Cover and let sit 7-24 hours.

In a small saucepan mix the teff mixture and the remaining ingredients. Cook until hot and well mixed (a few minutes), stirring. Adjust sweetness (syrup/honey/sugar), spices and thickness (coconut milk/milk/cream) to taste. Serve immediately with extra coconut milk.

No problem. I’ve made gluten free waffles before.

Problem Solved

Kid Approved!

Easy and Healthy

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