Archive for the ‘Breakfast’ Category
November 24th, 2011 by Sarica Cernohous
This is a great way to start the day on a sweeter note, without the sugars found in more traditional sweet morning fare—something that works great for those following a gluten-free–and even grain-free–lifestyle. It is packed with fiber, Vitamin A, protein and healthy fat. Use sweet potatoes or winter squash that has been pre-cooked to make preparation fast and easy–there should be plenty on hand, either before or after a Thanksgiving feast! This is a dish that pleases young and old alike.
Serves 2
Ingredients:
• 1 cup cooked Sweet Potatoes or Winter Squash, skins removed
• 2-3 raw Eggs
• ½ cup unsweetened Almond Milk or Coconut Milk
• ½ tsp. ground Nutmeg
• ½ tsp. ground Cinnamon
• 1 tsp. Vanilla extract (more…)
Tags: Breakfast, Celiac disease, Diet, Gluten free food, Holidays, Recipes, Thanksgiving
Category: Breakfast, Celiac disease, Children, Cooking, Cooking, Diet, Foods, GFCF Recipes, Gluten free, Gluten Free Casein Free Diet, Gluten Free NetWorks, Health, Recipes, Side Dishes, Thanksgiving
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October 28th, 2011 by Teri Gruss, MS
Gluten-free Pumpkin Pancakes. Photo- 2009 © Teri Lee Gruss
This recipe for gluten-free pumpkin pancakes 3 ways makes a light, spiced gluten-free pancake no matter how you make them- plain, with chopped apples or with chopped pecans. For a gluten and dairy free pancake, substitute coconut milk, or your favorite dairy free milk substitute for milk.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 1/2 cups canned light coconut milk OR milk
- 1 cup canned pumpkin puree (not pre-seasoned / sweetened pumpkin pie filling) (more…)
Tags: Breakfast, Gluten free, Halloween, Pancakes, Pumpkin, Recipes, Thanksgiving
Category: Breakfast, Gluten free, Halloween, Holidays, Recipes, Thanksgiving
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October 25th, 2011 by Sarica Cernohous
Sunday morning sweet potato pancakes!
This is an adaptation of my cousin’s recipe, which she so graciously shared with our family. The thing I love about these sweet potato pancakes is the flavor profile that the raw almond butter delivers. After all this time of not eating wheat, what is often missing in gluten-free recipes is the earthy nuttiness that wheat-based recipes have. The almonds deliver on creating that flavor dimension, and it is great!
This recipes makes a lot of small pancakes. Store any leftover in an airtight container in the refrigerator for snacking or reheating in the toaster oven for breakfast.
Makes approximately 36, 3-4” pancakes
Ingredients:
• 1 cup cooked Sweet Potato (mashed)
• 1 cup Coconut Flour (more…)
Tags: Breakfast, Gluten free, Pancakes, Recipes, Sweet potato
Category: Breakfast, Recipes
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October 13th, 2011 by Jennifer Harris
Fall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving? Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.
Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes. This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found. Listed below are just a fraction of the gluten-free pumpkin recipes available online.
What is your favorite way to cook with pumpkin?
Pumpkin – General Recipes
Tags: Appetizers, Baked goods, Cookies, Dessert, Desserts, Dinner, Entrees, Gluten free, Halloween, Pumpkin, Recipes, Side dishes, Thanksgiving, Vitamin A
Category: Appetizer, Baked Goods, Breakfast, Cookies, Cooking, Cooking, Desserts, Dinner, Entrees, GFCF Recipes, Gluten free, Halloween, Holidays, Lunch, Recipes, Side Dishes, Soup, Thanksgiving, Vitamin A
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September 17th, 2011 by Theresa
I always have such good intentions when it comes to food. I often go to bed after reading a cookbook and dream about the amazingly healthy and delicious food that I will make the next day. “Tomorrow will be different,” I tell myself. “Tomorrow I will cook a healthy lunch for myself, do some baking and
perhaps even change out of my PJ’s before lunch.”
But more often than not, this ideal day never happens.
However, today was different. There weren’t
(more…)Tags: Breakfast, Eggs, Entrees, Lentils, Recipes
Category: Breakfast, Entrees, Recipes
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September 12th, 2011 by Petra Aitken
Wholesome Cook recently posted a recipe on her blog for fluffy ricotta pancakes (with the word fluffy in front you probably guessed they aren’t gluten free) with data and banana butter which caught my eye. I have made gluten free pancakes before but only from the Vitarium packet mix, however I had heard that buckwheat flour is very good for pancakes. I therefore decided to give these ones a go substituting the self raising flour for buckwheat flour and baking powder.
The buckwheat version of the pancakes come out a lot browner due to the colour of buckwheat flour however they were very yummy. I still believe that they are a bit dryer and less fluffy than glutenous pancakes, though with the banana and date butter and maple syrup (I decided to indulge a little) they are perfect.
I had a fair bit of leftover banana and date butter (which I didn’t want to waste due to the price of banana’s at the moment!) so I decided to mix it into some thick natural (more…)
Tags: Breakfast, Buckwheat, Pancakes, Recipes
Category: Breakfast, Recipes
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August 19th, 2011 by Heather
This week’s Friday’s Find makes this Smoothie Queen very happy. Not only is it made by a company that I already love, but it opens up flavor options without added sugar. I love So Delicious Coconut Milk, but I usually purchase the unsweetened version to avoid sugar. I have to admit that I do look longingly at the Vanilla, because it is truly sooooo delicious. In coffee, over cereal, in smoothies, it’s just wonderful. But since I’ve cut out sugar, the vanilla sweetness has been but a lovely memory.
Until now.
This week I happened to see a carton of So Delicious Sugar-Free Vanilla Coconut Milk at Whole Foods. While I was thrilled to see that it didn’t have cane sugar, I took a good hard look at the ingredients hoping that I wouldn’t find artificial sweeteners instead. I was glad to see that it is sweetened with stevia and monk fruit. Sweet! Tempted to fill my cart, I decided to take just one box and see how I liked it first.
I should have filled the cart.
This vanilla coconut milk helped (more…)
Tags: Beverages, Coconut milk, Dairy free, Gluten free, Recipe, Recipes, Snacks
Category: Beverage, Breakfast, GFCF Recipes, Gluten free, Gluten Free Casein Free Diet, Product Reviews, Recipes
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June 3rd, 2011 by Allison Hecht
Nothing beats a good, homemade breakfast.
Mmm apple waffles! Photo: Whole Foods Inc.
Fresh ingredients, a nice steaming cup of coffee, and a hearty appetite are all that you need. When you are tired of the traditional scrambled eggs, whip up this Apple Waffle recipe for a delicous, nutritious, gluten-free breakfast!
Don’t have a waffle iron? Borrow one, or make this recipe at a friend or family members house for a delicious brunch. Once again, this recipe is thanks to the wonderful people at Whole Foods.
Ingredients:
1/4 cup cornmeal
1/4 cup Amaranth flour
1/2 cup brown rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda (more…)
Tags: Breakfast, Gluten free, Gluten free recipe, Recipe, Waffles
Category: Breakfast, Recipes
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April 14th, 2011 by Teri Gruss, MS
Gluten-free Spinach Quiche Photo- istockphots
Savory Gluten-Free Spinach Quiche is made with a delicious Savory Gluten-Free Shortcrust recipe, adapted from a recipe by Master Baker Avner Laskin. This is a terrific, and, believe it or not, easy gluten-free recipe for special occasion brunches.
Prep Time: 30 minutes
Cook Time: 30 minutes
Tags: Baked goods, Breakfast, Dinner, Entrees, Gluten free, Lunch, Quiche, Recipe, Recipes
Category: Baked Goods, Breakfast, Entrees, Gluten free, Lunch, Recipes
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January 20th, 2011 by Anne Steib
So yummy, and healthy too!
Despite the name, buckwheat is not wheat, it is actually a pseudocereal, in the same category as amaranth and quinoa, and a great way for non-gluten eaters to get fiber and whole grain into our diet.
Buckwheat is commonly used as a staple in the cuisines of Japan (soba noodles), Korea, Northern Italy, Eastern Europe (kasha), and Western France (savory crepes)*.
This recipe is a great alternative to regular buttermilk pancakes and gives it a healthy spin and an earthy flavor. (more…)
Tags: Breakfast, Buckwheat, Gluten free, Pancakes, Recipes
Category: Breakfast, Recipes
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