Archive for Breakfast

pumpkinmuffinplateI don’t know why I wait for the fall season to make these. They’re always gobbled up quickly! I made these using Namaste Foods Muffin Mix. They always turn out perfectly moist and tasty. Best of all, Namaste mixes never contain wheat, gluten, dairy, casein, peanuts, tree nuts, corn, soy, or potato. They are fabulous for family and friends gatherings or classroom parties with multiple allergies!

We prefer the small mini-muffins at my house, and I now have two Mini Muffin Pans to bake them all quickly. Only 10 minutes of prep, 10 minutes to bake, and they’re done. Great for a quick and filling breakfast!

Gluten-Free Pumpkin Chocolate Chip Mini-Muffins (Dairy-Free, Nut-Free, Soy-Free)

Ingredients:

pumpkinmuffinbite2 large eggs
1/4 Cup oil (I use extra light olive oil.)
1/4 to 1/2 Cup water (adjust amount depending on pumpkin puree)
1 tsp vanilla
1 Cup Pumpkin Puree (I used canned.)
Namaste Foods Muffin Mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 mini chocolate chips (I use Enjoy Life brand.)

Directions:

pumpkinmuffinpan

  1. Start by preheating your oven to 375º, and preparing Mini Muffin Pan with an oil spray.
  2. Using a hand mixer, combine the eggs, oil, vanilla, pumpkin, and 1/4 cup water.
  3. Add the Muffin Mix along with the cinnamon, nutmeg, and ginger, and mix well. Adjust the batter by adding more water if needed. The batter will be thick, but it shouldn’t look dry.
  4. Add in the chocolate chips and blend so the chip are evenly dispersed.
  5. Scoop the batter into the muffin pan, about 3/4 full. I like to use a spring-loaded cookie scoop for ease.
  6. Bake at 375º for 10-12 min. I pull the muffins out when the edges just start to brown.

Additional Notes:

  • You may be wondering about what is in Namaste’s Muffin Mix. Ingredients: sweet brown rice, evaporated cane juice, brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, baking soda, xanthan gum, salt and ground vanilla bean.
  • Recipe makes about 40-48 mini-muffins.
  • You can, of course, make these a larger/normal muffin size. To make the larger size, just increase the baking time to 12-15 min. You may want to use a larger chocolate chip size, like Enjoy Life’s Morsels size.
  • You can use 2 tsp of Pumpkin Pie Spice instead of the cinnamon, nutmeg, and ginger.

  • For convenience, I prefer to use canned pumpkin instead of fresh. I find that the water content of fresh pumpkin puree can vary greatly. So, if you’re using a pumpkin puree that is very wet, you may not need to add water to the recipe at all.
  • I have also used Namaste Foods Sugar Free Muffin Mix to make these. I simply add 1/2 cup of Coconut Nectar, Honey, or Agave. I’m sure 1/2 Cup sugar would work, too, but I haven’t actually tried it.

*I was not contacted by the company or compensated in any way for this article. I simply wanted to share with you a good gluten-free and dairy-free product that we enjoy at my house.

This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!

snackbarThere are lots of tasty gluten-free snack bars on the market these days. But, if you don’t like the price, or the extra ingredients that may be in them, consider making your own.

With six simple ingredients, this recipe is easy to adjust to your own taste. I just used up what we had in our pantry. The whole family ate these up in no time. (Chocolate gets them every time!)

Enjoy these for a snack, a quick breakfast on-the-go, a protein burst after school, or even a sweet treat.

Cashew Cherry Chocolate Snack Bars

Ingredients:

3/4 Cup Almond Butter (or other nut butter of your choice)
3/4 Cup Honey (or agave)
1-1/2 Cup Cashews (I used roasted but not salted.)
1 Cup Dried Cherries
4 to 5 Cups Gluten-Free Crispy Rice Cereal (Kellogg’s GF Erewhon’s Cereal or EnviroKidz)
3/4 Cup Semi-Sweet Chocolate Chunks (Use Enjoy Life to make it dairy-free.)

Directions:

  1. Combine the almond butter and honey together in a pot over medium heat on the stove. Stir until well blended. Take off the heat and let it cool while you continue with the recipe.
  2. Line a 9 x 13 pan with parchment paper. It doesn’t need to be perfectly lined, it just makes shaping the bars and removing the bars from the pan easier. You can also use a jelly roll pan, or simply a sheet of parchment paper on the counter.
  3. Place the cashews and dried cherries in a food processor, and give it a whirl until they are chopped into pieces. (Or get out a knife and cutting board, and chop by hand.) Pour it all into a large bowl.
  4. Add the cereal and chocolate chunks to the large bowl of ingredients. Then, pour the nut butter/honey mixture on top of the ingredients in the large bowl. Use a spatula to mix all the ingredients together. (If the honey mixture is hot it will melt the chocolate. If you want the chocolate chips to remain as chips, make sure the honey mixture has had enough time to cool.)
  5. Press the mixture into the lined 9 x 13 pan with a spatula, or use a sheet of parchment or wax paper on top and press it with your hands.
  6. Place in the freezer for 15 minutes, or place in the refrigerator for an hour to set.
  7. Once set, lift the bars out of the pan using the parchment paper and place on a cutting board. Use a pizza cutter or large knife to cut the bars into the size and shape you want. Makes 18-24 depending on how you cut them.
  8. To store these yummy treats, wrap the bars in plastic wrap or place in a sealed container. They don’t last longer than a week or two at our house on the counter. If you plan to keep them longer, you may want to store in the refrigerator.

Additional Notes:

  • I’ve made these with a variety of ingredients: almonds, dates, pistachios, hazelnuts, etc. Choose your favorites or try a mix of nuts and dried fruit. Macadamia nuts with dried apricots is yummy! I’m trying Sunbutter next.
  • Don’t be afraid to press these into the pan very firmly. They will stay together better if you do.
  • I like to use the mega chocolate chunks because the warm almond butter and honey will partially melt them (as in the picture above).

This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!

Comments (4)
Feb
05

Gluten-Free Cinnamon Rolls Recipe

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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

Ingredients:

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 Egg
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

Filling:
1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon

Glaze:
3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk

Directions:

  1. Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
  2. In a medium bowl, combine the warm almond milk with the yeast and set aside.
  3. In a small bowl, mix together the filling ingredients and set aside.
  4. 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.
  5. 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.
  6. Remove the plastic wrap and cover the dough evenly with the filling.
  7. 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.
  8. Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
  9. Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
  10. While the rolls are baking, mix up the glaze.
  11. Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.

Additional Notes:

  • 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:

**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.

Comments (13)
Sep
29

Chocolate Chip Banana Mini Muffins

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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

Ingredients:

1 Cup mashed, ripe Bananas (about 2 bananas)
2 Eggs
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

Directions:

  1. Preheat the oven to 375° F. Prepare a Mini Muffin Pan by spraying with oil, or using paper liners.
  2. Mash bananas in a mixing bowl. Add eggs, coconut nectar, oil, and vanilla. Beat until thoroughly combined.
  3. Add Pamela’s Baking Mix and salt, and continue to beat.
  4. Mix in the chocolate chips.
  5. Drop scoops of about 1-1/2 Tbsp of batter into the prepared muffin pan, or until each cup is about 2/3 full.
  6. Bake at 375° F for 10 minutes.
  7. Cool in the pan for 5 minutes, then finish cooling directly on a wire rack.

Additional Notes:

  •  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.

 

Comments (17)
Apr
24

Tropical Mimosas

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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!

Tropical Mimosas

Ingredients:

2 very ripe bananas
24 oz. (3 Cups) pineapple juice
16 oz. (2 Cups) orange juice
12 oz. (1-1/2 Cups) mango nectar/juice
2 bottles of champagne or sparkling wine, chilled

Directions:

  1. 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.)
  2. Fill a champagne flute half-way with champagne, then top with the juice.
  3. To garnish, try a fresh pineapple or mango slice. Enjoy!

Additional Notes:

  • 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.

Notable Links:

Comments (8)