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Grain Free Breakfast Cookies (gluten free, GAPS-legal)

I hadn’t intended to do much baking this week. But Sunday I was looking at some grain free blogs and came across a recipe for breakfast cookies on Comfy Belly. And I had to try them! I’ve loved breakfast cookies ever since I made them the first time. But sadly have not been able to eat them for a while. So I was very excited to see a grain free version. They taste very similar to my other recipe. So good!!! And super easy to make. I didn’t follow the measurements exactly…I was trying to use up what I had on hand. But they still turned out great! My plan was to make a half recipe…but it was kind of 1 1/2. I used 1 cup of my homemade almond-pecan meal and about 1/2 cup of boughten almond meal. I still used 1 egg, but only 1/4 cup of honey. Still plenty sweet. As usual I left out the baking soda and used stiff egg white instead. For add ins I used crispy sunflower seeds, raisin, coconut and a few chocolate chips. I know the chocolate chips aren’t really on the approved list. But like I said, I was trying to use a few things up and I had a small amount left in a bag. I made my cookies a decent size. I got 12 out of this batch. Another great, easy breakfast to have in the freezer! Love it. Serve it with a kefir smoothie and you’ve got one very nourishing, tasty breakfast!

These can be dairy free if you don’t use butter.

Grain Free Breakfast Cookies

2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 tsp. of salt
8 Tbsp. of unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey
1 egg, separated
1 Tbsp. of vanilla
about 2 cups of nuts, dried fruit, seeds (or anything else your heart desires)

Preheat oven to 350 degrees F.

Combine all the dry ingredients in a bowl and blend with a spoon. Add the wet ingredients (except the egg white) and blend it well with a spoon.

Beat the egg white until stiff peaks form. Fold into dough.

Drop mounds of batter on the cookie sheets (I used parchment paper lined sheets). Space them about 1 inch apart.

Bake for 12 to 20 minutes (depending on how big you make them…mine took almost 20 minutes), or until they are starting to brown around the edges.

If you want them slightly crunchier (these are on the soft side), leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.

Cool and enjoy. Store in a sealed container

Coconut Flour Bread

I tried another coconut flour recipe today. This one comes from Maggie’s Nest. When I saw it I knew I had to try it…just a simple loaf of bread. Worked great!!! 

It’s very yellow, like most things you make with coconut flour (I think it’s because you have to use so many eggs with coconut flour). Very mildly sweet.

My daughter sure loves it. I had some with butter. I’m anxious to try using it tonight for a sandwich with cashew avocado chicken salad.

I again omitted the baking soda to make it GAPS-legal (did the egg white trick). I used butter this time. I’ll have to try it with coconut oil sometime.

This is a very simple bread to make. And a great one to have on hand (fresh or from the freezer) for many uses. I bet you could make it savory by adding herbs or make it sweeter by adding fruit. I’ll have to try that sometime.

You can even make it into pumpkin bread by replacing one egg with 1/2 cup of pumpkin and adding some cinnamon.

Coconut Flour Bread

3/4 cup coconut flour
6 pastured eggs, separated
1/2 cup butter, ghee or coconut oil (melted)
1/4 cup honey
1/2 teaspoon unrefined sea salt
juice of 1/2 lemon (optional)

Preheat oven to 350 degrees. Grease loaf pan very well, or line with parchment paper (I greased it well with butter…had no problems.).

Beat egg whites until stiff peaks form. Set aside.

Combine coconut flour, egg yolks, butter/oil, honey and salt in a mixing bowl and beat with a whisk or spoon until you have a smooth paste (I used a hand mixer). Add in egg whites. Stir with spoon until well combined. Add lemon and mix lightly.

Pour batter into loaf pan and bake for 40 minutes.

*Replace one egg with 1/2 cup pureed pumpkin and add 1 tsp. cinnamon to make pumpkin bread.

Apple Cinna-Muffins (grain free, dairy free, GAPS-legal)

Another new grain free muffin attempt today. I found this recipe on Cooking GAPS. I modified it slightly – used coconut oil instead of ghee and did the egg yolk/white trick so I could eliminate the baking soda. They turned out well, but fairly crumbly. I think that’s because I used some of my homemade almond-pecan flour…which is quite coarse. And the quantity of apple made them not hold together as well. I’ll have to experiment a little to get them just right. Or maybe add an extra egg next time. The dough was very thick. But overall a great recipe. Very good flavor. Next time I’ll use muffin liners, too. That will help keep the muffins together. I’ll post the recipe the way I made it. This made 11 muffins.

Apple Cinna-Muffins
10-12 muffins

2 cups almond flour (I used 1 cup crispy almond-pecan flour, 3/4 cup almond flour and 1/4 cup coconut flour)
1/2 tsp. sea salt
1 tsp. ground cinnamon
1 egg, separated
1/4 cup coconut oil, melted (or ghee at room temperature)
1/2 cup honey
1 Tbsp. vanilla extract
1 large or 2 medium apples, peeled, cored, and cut into 1/4-inch pieces

In a medium bowl, mix the almond flour, salt and cinnamon. In a small saucepan melt coconut oil. Add honey and vanilla. Add egg yolk to dry ingredients. Beat egg white until stiff. Add oil mixture to dry ingredients. Fold in egg white. Fold in apples. Spoon batter into paper lined muffin pan and bake for 25-35 minutes, until the tops are golden brown.

Grain Free French Toast (GAPS-legal)

This isn’t much of a recipe. But it was a very tastey and exciting meal last night that I figured I’d share 🙂  When you start eating grain free there are a few things here and there that you miss…like french toast. I grew up eating french toast for breakfast almost every Saturday morning. So it was a wonderful treat to be able to eat french toast for dinner last night. Earlier in the week I made a batch of cinnamon raisin nut butter bread. Then I used that to make french toast. YUM!!!!! I drizzled it with honey instead of maple syrup (syrup tastes better…but not so good for the tummy) to make it GAPS legal. I felt like I got to eat dessert for dinner. And I didn’t have to worry about it making me sick. This is a very basic french toast recipe. I made it with kefir this time instead of milk to make it GAPS legal. Worked great.

Grain Free French Toast

6 slices nut butter bread (plain or cinnamon raisin)
2 large eggs
1/2 cup milk kefir
cinnamon (optional)

Mix eggs and kefir (and cinnamon). Heat griddle over medium heat. Grease griddle with butter, coconut oil or lard. Dip bread in egg mixture, coating both sides. Cook on griddle a few minutes on each side, until lightly brown and egg is cooked. Serve warm with honey.

If you are making a large batch you can keep the french toast warm in a 250 degree oven while you  make more.

Baked Bacon and Eggs (casserole and bowls) (Grain Free, GAPS-legal)

Yesterday for dinner I tried a recipe from Nourished and Nurtured for Baked Bacon and Eggs. Sarah’s recipe is for a casserole. I made them in individual cups  Pretty simple meal. And tasted great!!! What’s not to love about bacon and eggs baked together? 🙂  I lined some small pyrex dishes with the bacon, baked it for about 40 min., drained it and let it cool a bit. Then added the egg mixture and cheese and baked. Turned out really well. I’ll be making this again for sure. I had some leftovers for breakfast today. Still tastes great! I only made about a half recipe since I wasn’t making the full casserole. And I had to bake it at a higher temp since I was also roasting veggies. I used 3 strips of bacon per bowl. And 5 jumbo eggs total. And I just grated a small amount of cheese on top of each. I’ll have to try the full recipe sometime. I’ll post the original recipe and my modified recipe.

Baked Bacon and Eggs (8×8 casserole)

5-8 ounces nitrate-free bacon
10-12 eggs, preferably farm eggs
1/2 cup milk kefir (you can use whole milk, but then it won’t be GAPS legal)
3/4 cup grated Parmesan cheese
3/4 tsp. Celtic sea salt
freshly ground pepper

Cut bacon slices in half (so they are half as long). Place bacon slices in square 8X8 glass baking dish, covering the bottom. The bacon slices should be overlapping. Bake the bacon at 350 degrees for about 30 minutes, just until it starts to crisp. Depending on how much you have overloaded the pan, you may want to rearrange the bacon some after it has cooked for 15 minutes (since it will shrink away from the sides).

While bacon cooks, prepare egg mixture. Combine eggs, kefir, salt, and pepper in a medium bowl and beat with a fork or whisk until well-combined and fluffy. When bacon is done cooking, rearrange the slices as needed to cover the bottom of the pan (since the bacon may have shrunk away from the edges). Pour egg mixture on top. Sprinkle Parmesan cheese on top and return to the oven. Bake casserole at 325 degrees for about 40-50 minutes, or until set. The eggs will puff up in the middle when they are near done, and will then deflate while cooling. Allow to cool slightly, then scoop and enjoy.

*Time-saving tip: If you will be saving the majority of the casserole to eat as leftovers, do not allow to bake completely. Rather, pull the casserole out when the middle is just starting to puff up, and then eat portions from the sides. This will ensure that the leftover eggs will not be overcooked when reheated. We store our leftovers in small glass containers. Then all that is required on the following days is to place the glass container in the toaster oven set at 250 degrees for about 20 minutes.

Baked Bacon and Egg Bowls (4 individual bowls)

12 strips nitrite/nitrate free bacon
5-6 jumbo eggs or 7 large eggs
1/4 cup milk kefir
1/4 cup grated paremsan cheese
1/2 tsp. sea salt

Cut bacon strips in half. Line each cup with 6 halves to cover dish. Bake at 350 degrees for 30-40 minutes, until starting to get crisp. Drain. Set aside (you can do this ahead and let them cool if you want).

Combine eggs, kefir and salt in a medium bowl and beat with a fork or whisk until well-combined and fluffy. Divide egg mixture into prepared bowls. Sprinkle Parmesan cheese on top. Bake at 400 degrees for about 30 minutes, or until set. The eggs will puff up in the middle when they are near done, and will then deflate while cooling. Allow to cool slightly, then scoop and enjoy

Grain Free Strawberry Muffins (gluten free, dairy free, GAPS-legal)

I continue to experiment with grain free baking. This morning I tried a new muffin recipe from Organic and Thrifty. The original recipe is for blueberry muffins. I made strawberry since Rebecca has been requesting some. I also made a few other modifications to the recipe. I used mostly my home-ground crispy almond/pecan flour. It’s much coarser than the almond flour I buy in the store since I use a food processor to grind it (don’t have a coffee grinder). And I omitted the baking powder to make it GAPS legal. To do so I separated the egg yolks and whilte. I beat the whites until stiff and folded them into the batter. Seemed to work quite well. I also didn’t make a full recipe, so I scaled things down a bit. Overall these were really good! They didn’t hold together as well as some muffins, but I think that’s because of the strawberries. They made them very  moist. A different fruit or maybe even just baking them a few more minutes would change that. The last few muffins hardly had any berries in them, and they held together nicely. The coarse nut flour worked fine. There were just a few nut chunks in the batter. Yum! I will for sure make these again and experiment with different flavors. And of course they are better with lots of butter on top 🙂  I’ll post the recipe as I made it.

Grain Free Strawberry Muffins

1 1/2 cups of almond meal, almond flour, or hazelnut flour (can be made by grinding crispy nuts in a coffee grinder or food processor. I used almond pecan flour.)
2 large eggs, separated
1/4 cup of honey
1/4 tsp. of sea salt
1 Tbsp. of vanilla extract
1 cup strawberries (or any other berry/fruit/dried fruit)

Preheat oven to 300 degrees. Prepare muffin tins with liners or grease with oil or butter.

In a small bowl beat egg whites until stiff peaks form. Set aside. In separate bowl mix all other ingredients (except berries/fruit) until smooth. Fold in egg whites. Fold in berries/fruit. Fill muffin cups.
Bake for 35-45 minutes. Makes 9 muffins.

Coconut Blueberry Muffins

I have a couple grain free muffin recipes I want to try. I debated about what to make for breakfast today. I’ve been using a lot of almond flour lately, so I decided to do something different and try a coconut flour recipe. I got the recipe from Simply Coconut. The base recipe is for honey muffins. Then you can vary it. I made it into blueberry muffins. I’ll have to try other versions for sure. These turned out really well. Justin and I both really like them (especially warm with lots of butter :). Coconut flour is quite sweet, so you don’t have to add much sweetener. I may even cut back next time. This is a small recipe (made 6 muffins)…good for experimenting 🙂  I greased my muffin pan today…I’ll be using muffin cups in the future. Even with a good greasing they stuck quite a bit. The recipe doesn’t specify how long to bake them very well. Mine took almost 25 minutes. The one down side…I can’t technically call them GAPS legal because they use baking powder (which contains cornstarch). But it’s only 1/4 tsp. So I figured the amount of cornstarch in each muffin was so minute that I don’t think it will matter.  If you seaparte the egg yolks and whites, beat the egg whites until stiff and fold them into the batter you can omit the baking powder…and make them GAPS legal. Hopefully I’ll have to time to make at least one more batch of these in the next few weeks to freeze so I have some on hand post-baby 🙂

*Edited 6/2/11 – I made a batch of these yesterday without baking soda (the egg white method). Worked great! I also used coconut oil instead of butter and kefir instead of milk. I made a cherry chocolate chip version. Wow!!! So good. I just hope my tummy handles the coconut ok this time. I even baked them in my toaster oven. So nice to be able to do that when it’s hot so I don’t heat up the house. I will update the recipe to make it GAPS legal/without baking soda.

chocolate cherry version
blueberry version

Coconut Flour Honey Muffins (Blueberry Variation)

3 eggs, separated
2 Tbsp. butter or coconut oil, melted
2 Tbsp. coconut milk, whole milk or kefir
3 Tbsp. honey (or less)
1/4 tsp. salt
1/4 tsp. vanilla
1/4 cup sifted coconut flour
——————–
1/2 – 3/4 cups blueberries, cherries or strawberries (fresh or frozen, thawed) (optional)
1/4 cup chocolate chips (optional)
1/2 tsp. cinnamon (optional)

Beat egg whites until stiff. Set aside. Blend together egg yolks, butter, milk, honey, salt, cinnamon, vanilla and flour. Mix well. Fold in egg whites. Fold in fruit. Pour batter into well greased or paper lined muffin cups. Bake at 400 degrees F (205C) for 20 – 25 minutes. Makes 6 muffins.

Grain Free Apple Raisin Bars (dairy free, egg free, GAPS-legal)

I tried another new grain free snack yesterday – apple raisin bars. I got the recipe from Nourished and Nurtured (a great blog with lots of yummy-looking recipes!). These are so easy to make. I made them while I was making dinner 🙂  It is noisy to do all of the processing, but doesn’t take long at all. I used my crispy pecans instead of just soaked pecans. Still worked well. We haven’t actually eaten any bars yet, but I did taste a few chunks…very good!! They are a bit messy/soft even after a while in the fridge. So I stuck them in the freezer. We’ll have them for breakfast tomorrow and I’ll give a better verdict then. So far they seem like a very healthy, easy snack/breakfast. I patted the “dough” into a rectangle and cut it into 8 pieces (kind of like when I make scones).

The verdict…we all LOVE them! Rebecca has scarfed one down two days in a row for breakfast now. She’s requesting them. I guess I’ll have to make more dried apples so I can make more of these to have on hand. I love how healthy and easy they are. There isn’t even any added sugar. Awesome! We eat them straight out of the freezer (give them 1-2 minutes to soften).

Apple Raisin Bars

1 cup pecans (I used crispy pecans and skipped the soaking step below)
1 cup dried apples
1 cup raisins
1/4 tsp. sea salt
1/2 tsp cinnamon, optional
unrefined coconut oil, for greasing your hands

Soak pecans in water with a pinch of sea salt for 12-24 hours. Rinse and drain well. Pulse nuts in a food processor until ground pretty well (but not too long or they’ll start turning into nut butter). Dump nuts into a bowl. Then place apples, raisins, salt, and optional spices in food processor and let it whir until well-combined and chopped. This will take longer than you think, but just let it keep going around and around. Then add back ground nuts and whir until well-combined. Dump it all onto a piece of wax paper. Then rub a bit of oil onto your hands to keep them from sticking to the mixture. Use your hands to do any last mixing necessary to get a consistent mixture, then form the mixture into a mound. Refrigerate for a couple hours, and then cut into pieces.

You can also vary the nuts and fruit to make other types. Lemon blueberry is delicious (made using almonds, dates, and dried blueberries with a little lemon zest).

Nut Butter Bread (grain free, dairy free, GAPS-legal)

I’m trying to do more grain free baking to have easy stuff on hand for myself. Yesterday I tried a new bread recipe from Grain Free Foodies. It sounded odd…making bread without any flour…just use nut butter. Would that work? But I gave it a shot…and it worked!!

This is really good (especially with lots of butter or homemade almond butter on it). And it’s a good base. I went for the sweeter version, although it didn’t turn out very sweet. I’ll have to add more honey next time. And maybe some cinnamon and raisins. Mmmm. I’d like to try a savory variety too. Either way this is very good and so simple to make.

I just mixed it by hand in one bowl. It only took a few minutes to throw together. I used natural peanut butter. Worked very well. I’m glad to have an easy, grain free snack for myself…and a way to get more butter in my diet 🙂

*Edited 4/20/11 – I made a cinnamon raisin version today. YUM!!! I’m sure this loaf won’t last long 🙂

*Edited 5/30/11 – I made a chocolate chip version last week (had to keep myself from eating it all in one sitting!). And I made a garlic version today. First savory version. Turned out well. I just cut out the honey and added extra salt and some garlic powder. I have also updated the recipe to be baking soda free so that it really is GAPS legal.

You can turn this into grain free pumpkin bread by replacing half of the nut butter with pureed pumpkin.

Nut Butter Bread

1 cup nut butter (or seed butter)
1/4 cup honey
3 eggs, separated
Pinch of salt
1 T vinegar or lemon juice

Beat egg whites until stiff. Set aside. Combine nut butter, honey, egg yolks and salt. Fold in egg whites. Add the vinegar or lemon juice (and any other add-ins) and mix well, then pour into a greased loaf pan.

Bake about 40 minutes in a 350 degree oven. It is done when a knife or toothpick comes out clean.

For a sweet bread, increase the honey to 1/2 cup and add cinnamon and whatever other spices you like, such as nutmeg or ground cloves. Adding more honey will extend the baking time so keep an eye on this. Cinnamon and raisins are great in this!

*To make it savory, reduce or omit the honey, and add a little more salt as well as crushed garlic, onion powder (if it is SCD-legal), and other savory spices such as thyme.

*To make pumpkin bread replace half of the nut butter with pureed pumpkin.

Cinnamon Bun Muffins (grain free, dairy free)

I tried another recipe from Elana’s Pantry last night – Cinnamon Bun Muffins. Another hit! Who knew grain free baked goods could taste so good? 🙂  These were very easy to make. And all 3 of use loved them. Elana has a cream cheese frosting recipe to go with it. I didn’t add any frosting. They are great without. I just piled on lots of butter 🙂  As usual, I substituted some ingredients (I’ll post the way I made them). I used coconut oil for all of the oil, which makes these dairy free. But you could use butter instead. Her recipes says it makes 9 muffins. I made them a bit bigger and got 6. They took quite a bit longer to bake that way. They are fairly dense/filling with all of the almond and coconut flour. Definitely a nice treat. And they were a great complement to our omelet and roasted veggies. Next time I make them I might add some cinnamon to the muffin mixture to make them have even more cinnamon flavor.

Cinnamon Bun Muffins

Topping:
2 Tbsp. honey
1 Tbsp. cinnamon
1 Tbsp. melted coconut oil or butter

Muffins:
1 cup blanced almond flour
2 Tbsp. coconut flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 cup melted coconut oil or butter
1/4 cup honey
3 eggs
1 Tbsp. vanilla extract

Mix topping. Set aside.

Combine almond flour, coconut flour, baking soda and salt in a medium bowl. In a large bowl blend together oil, honey, eggs and vanilla. Blend dry ingredients into wet and scoop a scant ¼ cup* at a time into lined muffin cups. Spoon topping onto muffins. Bake muffins for 8-12 minutes at 350.

*I filled the muffin cups at least 3/4 full and made 6 muffins. I baked them at 350 for 20-23 min.