Gluten Free Quinoa Porridge
A little while ago I did a post on quinoa porridge with banana, however I thought that I would revisit the concept of quinoa porridge for two reasons: 1) it is definitely feeling like porridge weather and 2) I have come across a bit of debate recently about whether oats are in fact gluten free or not. Read More »
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 Read More »
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 Read More »
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.”
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 Read More »
Then check out Omni Hotels because they have introduced a gluten-free breakfast buffet station companywide. The station will include gluten-free cereals, granola and a variety of breads and muffins. The gluten-free items will be on a separate table with a dedicated toaster to avoid cross-contamination.
Source: Omnihotels.com
Are you on the gluten-free diet and looking for hotel accommodations?
This Examiner always travels with gluten-free breakfast items because a lot of times the breakfast items are slim pickings at hotels and we don’t want to be caught off Read More »
June 29th is National Almond Butter Crunch Day. Almond butter is a great way to get that good, healthy fat. There are many varieties of almond butter on the market and most of them are gluten-free.
All of the above listed almond butters are very good, but if I had to choose my favorite, I would have to go with Read More »
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 Read More »
[Update: Kellogg’s has discontinued it’s gluten-free Rice Krispies.]
Rice Krispies are now Gluten Free!!
BATTLE CREEK, Mich., May 11, 2011 — The wait for people with celiac disease and gluten sensitivity is almost over. Starting in June 2011, grocery stores nationwide will begin stocking new Kellogg’s® Rice Krispies® Gluten Free cereal alongside the original variety.
Rice Krispies® Gluten Free cereal brings a family favorite back to the tables of people who are unable to eat gluten, offering long-time fans and a new generation of gluten-sensitive kids the joy of eating a bowl of this beloved cereal “that talks,” or whipping up a batch of delicious, Read More »
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. Read More »
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