Archive for Breakfast

Feb
16

Gluten-Free Beignet Recipe

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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

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Now stir the yeast mixture into the flour mixture. The dough should start to pull together into a soft ball.
  5. 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.
  6. Using a pizza cutter, cut the beignets into 2-1/2″ squares. You should be able to make 24 – 30 beignets.
  7. 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.
  8. Generously top each beignet with powdered sugar and serve while warm.

Additional Notes:

  • 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.

Notable Links

  • 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.
Feb
03

Eggs & Hash Browns Breakfast Casserole

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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

Ingredients:

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

Directions:

  1. Preheat oven to 350° F. Lightly grease an 8×8 square Pyrex baking dish with an oil spray.
  2. 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.
  3. 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.
  4. Beat eggs together. Stir in green chiles, sliced green onions, salt and pepper. Pour mixture over the hash browns.
  5. Sprinkle the bacon pieces over the egg and hash browns.
  6. Top with the shredded cheese and bake at 350° F for 35 – 40 minutes.

Additional Notes:

  • 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.

Related Links:

Categories : Breakfast, Recipes
Comments (36)

IMG_4852xSomething I usually make during the holiday season is Poppy Seed Bread. Although the poppy seed bread is cooked in a small loaf pan, it is really a cake. In my mind it’s too sweet and fine-textured to be considered a bread. But, we slice it like bread, and tradition says we call it bread.

Every year, my mom makes Poppy Seed Bread to give to friends and co-workers for the holidays. I, too, have continued this tradition. This year, rather than making it from scratch, I decided to take the easy way and use Betty Crocker’s Gluten-Free Yellow Cake Mix. I was a little concerned about the amounts, but was pleasantly surprised at how well it turned out. I added some flavorings and poppy seeds to the mix, as well as eggs, milk and oil. It made a very nice poppy seed cake that I then covered with a thin, sweet glaze.

These cakes can be made up in advance and frozen until time to give them away for the holidays. Once I’ve made the cakes and let them cool completely, I wrap each one individually with plastic wrap. Then, I place them in a zip-style plastic bag. Sealed like this, you can keep them in the refrigerator for at least a week, or in the freezer for several weeks. They will defrost quite quickly at room temperature. Or, defrost them in the refrigerator overnight.

Poppy Seed Bread Made With Betty Crocker’s Gluten Free Yellow Cake Mix

Ingredients:

For the Cake:
1 box Betty Crocker Gluten Free Yellow Cake Mix
3 eggs
2/3 Cup milk
1/2 Cup vegetable oil
1 TBSP poppy seeds
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond flavoring

For the Glaze:
1/2 Cup powdered sugar
1/4 Cup granulated sugar
1/4 Cup orange juice
1 tsp vanilla extract
1 tsp butter flavoring
1 tsp almond flavoring

Directions:

  1. IMG_4813xIn a medium mixing bowl, lightly beat the eggs. Then add in the remaining cake ingredients (cake mix, milk, oil, poppy seeds, vanilla extract, butter flavoring and almond flavoring). Mix until thoroughly blended.
  2. Pour into greased, small/mini loaf pans. (I use an oil spray, but you can use butter or shortening.)
  3. Bake for 40-50 minutes at 350° F.
  4. Once baked, remove from the oven and cool in the pans on a cooling rack for 5 minutes.
  5. IMG_4815xWhile the cakes are cooling, make the glaze. Combine all the glaze ingredients and mix well.
  6. Pour the glaze over each cake (still warm in the pan). Let it sit for 5 minutes, then remove and let it cool completely on racks.

Additional Notes:

  • I made three small loaves with this recipe, but probably could’ve made two slightly larger loaves. This recipe will also make one full-size loaf.
  • IMG_4818xI used the small, or sometimes called mini, aluminum foil loaf pans (about 3.5″ x 6″ x 2″h) you find in the grocery stores. I’ve used them over and over, washing each time in the dishwasher. If you’re wanting a more permanent solution, try these Mini Loaf Pans.
  • For presenting these as gifts, I usually keep the bread wrapped in plastic wrap and then tie it with a nice festive ribbon. For more color, you can use colored plastic wrap that is easy to find during the holidays. Sometimes I will also put the bread in a clear plastic gift bag, or treat bag and then tie with a nice ribbon. You can also use colored cellophane to wrap it, and tie with ribbon at both ends. It all just depends on how and when you want to present it.
  • If not giving these away as gifts, put them in the freezer. Then the night before Thanksgiving or Christmas, put them into the refrigerator to defrost overnight. By morning it will be a nice treat to eat for breakfast, or maybe a snack while opening stockings, with a cup of tea.

For more edible gift ideas, be sure to visit Cents To Get Debt Free. I’m a little late to the blog carnival, so there are already plenty of other great ideas for edible gifts. Please be aware that some of the contributions at the carnival may not be gluten-free, but there are still plenty that are GF and other good ideas that could be modified to be GF.

Oct
19

Banana Coffee Cake Revised Recipe

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IMG_4569xI’ve been intrigued by the blog carnival Slightly Indulgent Mondays at Simply Sugar and Gluten Free. I love the idea of changing your recipes to be a little healthier than they were before. Especially if they still taste as wonderful as they did before. So, I decided to try changing my recipe for Banana Coffee Cake.

For starters, I reduced the sugar in the cake by a 1/4 cup. I didn’t even miss it. Next, I removed the dairy from the recipe. Although I’m lactose intolerant, I usually cook with whole milk. I take any opportunity to get more calories into my son. Since my son doesn’t eat the coffee cake (don’t ask me why), I figured I’d try replacing the cow’s milk with almond milk. I also replaced the butter in the recipe, but I didn’t have a good, low-fat alternative. I used shortening with butter flavor. I’m not sure that’s a healthier option. :) However, I did meet my goal of reducing sugar and eliminating the lactose.

The results: it was even better. The texture was perfect — moist and soft, but not gummy. And I was pleasantly surprised that I didn’t miss the sugar. I loved the coffee cake. Just like the original cake, it lasted on the counter for a few days without drying out or getting crumbly. Here’s the revised recipe:

Banana Coffee Cake – Revised Recipe

Ingredients:

Filling Layer:
1/2 Cup brown sugar, packed
1 TBSP shortening, melted
1 tsp ground cinnamon

Cake Batter:
1/2 Cup shortening, softened
3/4 Cup sugar
2 eggs
3/4 Cup brown rice flour
1/2 Cup cornstarch
1/4 Cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp salt
1 or 2 very ripe bananas, mashed (about 2/3 Cup)
1/3 Cup almond milk

Directions:

  1. Preheat oven to 350° F. Prepare  a 9″ cake pan or 8 x 8 baking pan by spraying with oil.
  2. Mix together the filling ingredients and set aside.
  3. In a large bowl, cream together shortening and sugar. Add egg and beat well.
  4. In a medium bowl, mix together the dry ingredients (brown rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt) and then mix into the shortening/sugar/egg mixture.
  5. Add bananas and almond milk. Stir well.
  6. Pour all but about a cup of the batter into the cake pan.
  7. Spoon in the filling and gently spread it over the top. It doesn’t need to be smooth and even.
  8. Pour or spoon on the remaining batter over the filling. It doesn’t need to cover the filling completely.
  9. Bake at 350° F for 40-45 minutes.

Additional Notes:

  • You can also add chopped nuts to the filling.
  • This cake also freezes well. I have wrapped and frozen individual portions, so that we can take out one at a time and heat it in the microwave. Great morning treat to grab-and-go on the way to the office.

Notable Links:

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Categories : Breakfast, Desserts, Recipes
Comments (14)
Oct
07

Banana Coffee Cake

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I also have a revised recipe for this coffee cake that is dairy-free and uses slightly less sugar.

IMG_3831xThis is not your typical coffee cake. Thanks to the banana in the recipe, it is very moist and stays that way even after a couple days. Great for breakfast, brunch, and snacking. I’m submitting it to The Gluten-Free Homemaker for a blog carnival of gluten-free breakfast foods. So, if you’re looking for more gluten-free breakfast ideas, check out this week’s edition of “What Can I Eat That’s Gluten-Free?”

Banana Coffee Cake

Ingredients:

Filling Layer:
1/2 Cup brown sugar, packed
1 TBSP butter, melted
1 tsp ground cinnamon

Cake Batter:
1/2 Cup butter, softened
1 Cup sugar
2 eggs
3/4 Cup brown rice flour
1/2 Cup cornstarch
1/4 Cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1 tsp salt
1 or 2 very ripe bananas, mashed
1/3 Cup milk

Directions:

  1. Preheat oven to 350° F. Prepare  a 9″ cake pan by spraying with oil.
  2. Mix together the filling ingredients and set aside.
  3. In a large bowl, cream together butter and sugar. Add egg and beat well.
  4. In a medium bowl, mix together the dry ingredients (brown rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt) and then mix into the butter/sugar/egg mixture.
  5. Add bananas and milk. Stir well.
  6. Pour about 3/4 of the batter into the cake pan.
  7. Spoon in the filling and gently spread it over the top. It doesn’t need to be smooth and even.
  8. Pour the remaining batter over the filling. It doesn’t need to cover the filling completely.
  9. Bake at 350° F for 40-45 minutes.

Additional Notes:

  • This also works in a 8×8 baking pan.
  • You can also add chopped nuts to the filling.
  • This cake also freezes well. I have wrapped and frozen individual portions, so that we can take out one at a time and heat it in the microwave. Great morning treat to grab-and-go on the way to the office.
  • You may also want to consider this gluten-free recipe for breakfast meetings, tea parties, baby showers, bridal showers, etc.
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Categories : Breakfast, Desserts, Recipes
Comments (11)