Archive for Breakfast
Until now, my recipe for this has been scribbled all over a piece of paper. I finally typed it up, so it’s easier to follow and I could share it with you. I’ve been making these for at least a couple years. I keep changing the recipe, but this seems to be the one I return to.
I have managed to remove most of the dairy and refined sugar from the recipe without any complaints. However, I have kept powdered sugar in the glaze/frosting, and that seems to please everyone’s taste buds.
My son requests these for breakfast quite frequently, but I try to limit it to once a month. I don’t want to make them too often, or it won’t seem like a special treat anymore.
Gluten-Free Cinnamon Rolls Recipe
1/2 Cup Almond Milk, warmed
1 Tbsp Yeast
2 Tbsp Earth Balance Vegan Buttery Sticks, softened
1/4 Cup Coconut Crystals (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1 tsp Vanilla
2 Cups (9 oz.) Pamela’s Baking Mix
1-1/2 tsp Xanthan Gum
1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon
3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk
- Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
- In a medium bowl, combine the warm almond milk with the yeast and set aside.
- In a small bowl, mix together the filling ingredients and set aside.
- In a large mixing bowl, beat the vegan “butter” with the 1/4 Cup coconut crystals. Then, add the egg, oil, and vanilla, and mix. Add the yeast and milk mixture, and continue mixing until thoroughly combined. Next, add Pamela’s Baking Mix and xanthan gum. Mix the ingredients again, until the dough is combined well and starts to pull together.
- Turn the dough out onto a sheet of parchment paper. Top with plastic wrap and roll out the dough to about a 16″x14″ rectangle.
- Remove the plastic wrap and cover the dough evenly with the filling.
- Lifting the edge of the parchment paper on a long side of the dough, begin rolling the dough into a log shape, peeling off the paper as you roll the dough.
- Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
- Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
- While the rolls are baking, mix up the glaze.
- Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.
- Instead of a greased cake pan, use cupcake liners and bake the rolls on a cookie sheet.
- You can use plastic wrap instead of parchment paper.
- Adjust the glaze to your liking by using more or less liquid. The amounts I have listed above make a thick frosting. You can also use orange juice instead of almond milk to give it a slight citrus flavor.
- If nine cinnamon rolls just isn’t enough for you, double the recipe and bake them in a 9″ x 13″ pan for 25-30 minutes.
- Make ahead. You can mix up the dough the night before you want to serve them. Make sure to cover the dough tightly with plastic wrap and refrigerate overnight. In the morning, pull out the dough and continue with step 5.
More Cinnamon Roll Recipe Ideas:
- Kim makes a gluten-free Cinnamon Bun Cake at Cook It Allergy Free
- Lisa at Extraordinary Life makes large gluten-free cinnamon rolls like you find at Cinnabon
- Angela makes gluten-free, dairy-free Pumpkin Cinnamon Rolls at Once a Month Mom
**For more Slightly Indulgent recipes, visit Simply Sugar and Gluten-Free, where Amy has a link-up with healthy recipes from around the web.
**Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.
I made a batch of these mini muffins a few weeks ago for two reasons. One, I was getting bored with our breakfast routine. And two, I thought I would freeze some for school mornings when I needed to serve a quick breakfast. Well, I never got around to freezing them because they disappeared so quickly. So, the next week I made another batch, and still couldn’t get them into the freezer fast enough. The kids gobbled them up for breakfast and after-school snacks. In two days they were gone. So, I guess I’m going to have to bake more, and double the recipe next time.
Chocolate Chip Banana Mini Muffins
1 Cup mashed, ripe Bananas (about 2 bananas)
1/2 Cup Coconut Nectar (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1/2 tsp Vanilla extract
2 Cups (9 oz./250 g) Pamela’s Baking and Pancake Mix
1/4 tsp Salt
1/2 Cup mini Chocolate Chips
- Preheat the oven to 375° F. Prepare a Mini Muffin Pan by spraying with oil, or using paper liners.
- Mash bananas in a mixing bowl. Add eggs, coconut nectar, oil, and vanilla. Beat until thoroughly combined.
- Add Pamela’s Baking Mix and salt, and continue to beat.
- Mix in the chocolate chips.
- Drop scoops of about 1-1/2 Tbsp of batter into the prepared muffin pan, or until each cup is about 2/3 full.
- Bake at 375° F for 10 minutes.
- Cool in the pan for 5 minutes, then finish cooling directly on a wire rack.
- Makes about 3 dozen mini-muffins, depending on how full you fill the cups.
- For simplicity, I used Pamela’s Baking Mix for the flour. Pamela’s mix already contains baking powder, baking soda, salt, and xanthan gum. So, if you’re going to attempt this recipe with other flours, I would suggest adding a little bit of each of those.
- I have now made this recipe several times using different sweeteners – honey, coconut nectar, and agave. I’m happy to say that they all turned out delicious. I’m sure that sugar would work, too, but I didn’t even feel the need to try it.
- If your family doesn’t eat them as quickly as mine, put them in a sealed container or bag in the freezer. Because they’re small, they thaw quickly on the counter. Or, just pop them into the microwave for a warm treat.
This month, Naomi at Straight Into Bed Cakefree and Dried, is hosting Go Ahead Honey, It’s Gluten Free! It’s a fun roundup of gluten-free recipes. The theme this month is Breakfast In Bed. How appropriate. It’s just in time to find some great ideas for Mother’s Day (May 9th in the US this year). I’m not exactly a “Breakfast in Bed” kind of girl, but I did think of a new recipe to share for breakfast. My mom made a great punch to go with our Easter brunch this year, and my dad decided to add it to some champagne. It was so wonderful, it inspired me to create my own champagne punch.
I knew I’d have to modify my mom’s recipe because I didn’t want a whole punch bowl filled with enough to serve a large party. (Without the champagne, this recipe makes a tropical juice punch that fills a 2-quart pitcher.) And while I was changing the recipe, I decided to change up some of the flavors, too. I think I’ll serve these Tropical Mimosas with my Banana Coffee Cake (regular and dairy-free) and Berry Fruit Salad. What an exquisite way to start the morning on Mother’s Day!
- Add all of the ingredients, except the champagne, to a 2-quart pitcher. Using an immersible blender, thoroughly blend the bananas and juice until frothy. (If you don’t have an immersible blender, just pour it all into a regular blender to mix it.)
- Fill a champagne flute half-way with champagne, then top with the juice.
- To garnish, try a fresh pineapple or mango slice. Enjoy!
- For a non-alcoholic version, add the punch to Ginger Ale instead of champagne.
- Or, for a smoothie, add a cup of yogurt to the juice and give it a whirl in the blender.
- The call for submissions to this month’s Go Ahead Honey It’s Gluten Free! – Breakfast in Bed
- Celiac Family’s recipe for Banana Coffee Cake – Gluten-Free
- Celiac Family’s recipe for Banana Coffee Cake – Gluten-Free and Dairy-Free
- Celiac Family’s recipe for Berry Fruit Salad
- Celiac Family’s recipe for Eggs and Hash Browns Casserole
This winter, our family went to the movie theater to watch Disney’s latest animated film “The Princess and the Frog.” We loved the movie. And, although I haven’t spent a lot of time in New Orleans, I was reminded of the fun times and good food I’ve had there in the past. In the movie, there were scenes where Tiana (“the princess”) makes or powders beignets (pronounced ben-YAYs), a kind of doughnut that was made famous by Cafe du Monde in New Orleans. While watching the scenes, I wondered about making these gluten free. Of course, I couldn’t find a gluten-free recipe, so I had to come up with my own.
I am so excited to share this recipe with you. I’ve never actually eaten a lot of beignets – only when I’ve been at the French Quarter in New Orleans. They really are a delicious treat. If you’re not familiar with them, I would describe them as a square doughnut, or bread dough deep fried into little square pillows, and topped with powdered sugar. They are so yummy! If you aren’t celebrating Mardi Gras with a Gluten-Free King Cake this year, then you should definitely indulge in these little gems.
Gluten-Free Beignet Recipe
1/2 Cup warm water
1/4 Cup sugar
2 tsp yeast
3/4 Cup almond milk (Regular milk should work, too.)
1/2 Cup butter, melted
2 eggs, lightly beaten
2 Cups brown rice flour (I use Authentic Foods finely ground.)
1 Cup potato starch
1/2 Cup sweet rice flour
1 Tbsp xanthan gum
1/2 tsp salt
1 liter vegetable oil for frying beignets
powdered sugar for dusting the beignets after cooking
- You’ll need a large pot of vegetable oil to fry the beignets. Electric deep fryers are great for keeping the temperature consistent. However, you can use a pot of oil on the stove top, but you’ll need to watch the temperature closely. You should fry the beignets between 360° - 380° F.
- Start by combining the yeast with the sugar and the warm water (110° - 115° F is recommended but I don’t usually check the temperature.) in a small bowl. Set it aside.
- In a large bowl, mix together the brown rice flour, potato starch, sweet rice flour, xanthan gum, and salt. Add in the melted butter, milk, and eggs and mix thoroughly.
- Now stir the yeast mixture into the flour mixture. The dough should start to pull together into a soft ball.
- Turn the dough out onto a sheet of parchment paper and top with plastic wrap. Using a rolling pin, roll out the dough until it’s about 1/8″ thick.
- Using a pizza cutter, cut the beignets into 2-1/2″ squares. You should be able to make 24 – 30 beignets.
- Fry the dough in the heated oil 1 – 3 beignets at a time. Don’t fry too many at once, as it can lower the temperature of the oil too fast. Thus, inhibiting the beignets to puff up like they should. Once the beignets start to brown, flip them over using a slotted spoon or tongs. Once the beignets have been lightly browned on both sides, carefully remove them from the oil and place on paper towels to absorb extra oil. The beignets should only take one or two minutes to brown on each side.
- Generously top each beignet with powdered sugar and serve while warm.
- These aren’t terribly sweet. Most of the sweetness comes from the powdered sugar, so you can easily adjust it to your liking. You can even drizzle a little honey on it, like my husband did, if you have a sweet tooth.
- In case you’re wondering: I didn’t find it necessary to wait and allow the dough to rise. I simply cut them out and fried them up.
- This dough wasn’t very sticky, so you might be able to roll out the dough without using the parchment paper and plastic wrap, but I find it convenient. A little dusting of potato starch on the counter and rolling pin should work fine.
- Just roll out the dough once. I tried to re-roll the dough (balled it up and rolled it out again) to cut perfect squares. As a result, the dough fried up flat and a little tougher.
- Watch the temperature of the oil while frying. If it’s too low, the beignets won’t puff up. If it’s too high, the center won’t cook through and will be a little gummy. If you’re having trouble, try putting two pieces of dough into the oil at a time when it’s at 380° F.
- Although I don’t believe it’s traditional, I think these would be nice with a little cinnamon mixed into the dough. I might try that next time.
- In order to save time for breakfast, the traditional meal time to eat these, make up the dough the night before and keep the dough in the refrigerator. In the morning, roll it out, cut it and fry.
- I did eventually find another recipe for gluten-free beignets. This one by Teri Gruss at About.com uses a cake mix for the flour.
- There are more tips for cooking beignets at Cafe Du Monde .
- I’m linking this to Slightly Indulgent Tuesdays because I only used 1/4 Cup sugar in the dough and I reduced the lactose content by using almond milk.
- For more gluten-free recipes, visit The Gluten-Free Homemaker at this week’s edition of “What Can I Eat That’s Gluten Free?“
- Know a fan of Disney’s “The Princess and the Frog”? Here are some coloring/activity pages my daughter has enjoyed.
My mornings have gotten a little busier lately, since I’ve added an exercise routine to my morning schedule. I give myself just enough time for a 30-minute workout and shower before the kids wake up (hopefully). Then, it’s a mad dash to get us all dressed and fed and out the door with homework, snacks, show-n-tell, etc. Breakfast has to be fast. Cereal is a quick and easy breakfast, but doesn’t seem to get me through the whole morning. So, I decided to make a breakfast casserole on the weekends and eat the leftovers during the week. I created this recipe by using up what I had in the kitchen, and I thought it turned out great. The eggs and potatoes were just what I needed to give me more fuel for my day. And, I look forward to eating a warm breakfast on these cold mornings. I’m even thinking it would be an easy meal to make for dinner one night, too!
Eggs & Hash Browns Breakfast Casserole
3 Cups Hash Browns (I used Wegmans frozen diced potatoes.)
1/4 Cup (4 or 5 onions) green onions, sliced
2 Tbsp butter
8 large eggs
1 (4 oz.) can of diced green chiles
1 tsp salt
1/2 tsp pepper
8 slices cooked bacon, chopped or crumbled
1- 1/2 Cups (about 3 oz.) cheddar cheese, shredded
- Preheat oven to 350° F. Lightly grease an 8×8 square Pyrex baking dish with an oil spray.
- In a medium skillet over low heat, melt 1 Tbsp of butter. Then increase the heat and add in the hash browns. Stir to coat the potatoes and heat up for about 5 minutes. Transfer the potatoes to the baking dish.
- Place the remaining Tbsp of butter in the skillet. Add the sliced green onions and saute until tender – 4 or 5 minutes. Remove from the heat and set aside.
- Beat eggs together. Stir in green chiles, sliced green onions, salt and pepper. Pour mixture over the hash browns.
- Sprinkle the bacon pieces over the egg and hash browns.
- Top with the shredded cheese and bake at 350° F for 35 – 40 minutes.
- Makes 6 servings.
- You can also double the recipe and use a 9×13 baking dish. I bake it at 350° F for 45-50 minutes, or until the center raises to the same level as the sides.
- Keep leftovers refrigerated. Then, heat up individual portions in the microwave for about 60 seconds.
- As you can see from the picture above, I served with sliced avocado and a little salsa.
- To make this recipe even faster and easier, skip steps 1 and 2. Simply put the frozen hash browns in the baking pan, and add the sliced green onions raw to the egg mixture. It slightly changes the taste and texture, but still tastes good.
- For more gluten-free casseroles, check out this week’s edition of What Can I Eat That’s Gluten Free?.
- For a similar recipe that uses shredded hash browns, check out Brian’s Gluten Free Breakfast Casserole at Fire and Salt.
- For more ideas for School Breakfast and Lunches, visit Friday Foodie Fix at The W.H.O.L.E. Gang.