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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in Recipes: Breakfast & Brunch (30)

Wednesday
May082013

Spiced Seed & Honey Granola (gluten-free, nut-free, low sugar)

Seedy Granola

Seedy Granola

So many packaged or bulk granolas have glutenous ingredients, are packed full of nuts (I'm allergic to almost all of them), are waaaay too sweet for my tastes, or have more dried fruit than I like. And thus, I prefer making my own granola. Not only is it cheaper, but I can make it fit my tastes and dietary restrictions perfectly! Here's a recipe I'm making a lot lately. It boasts a variety of seeds (pumpkin, sunflower, sesame, and flax) as well as coconut, honey, spices, vanilla, and raisins. As for the fat, I love using coconut oil in granola; it lends a wonderfully sweet flavor and fragrance. With a splash of coconut milk or a dollop of Greek yogurt, it makes a great energy-packed breakfast or snack. 

Spiced Seed & Honey Granola (gluten-free, nut-free, low sugar)

yield: 7-8 cups

This granola is very lightly sweetened with honey. I love the subtle sweetness in combination with the roasty toasty oats and seeds. If you prefer a sweeter granola, feel free to up the quantity of sweetener to 1/2 or 2/3 cup, to fit your tastes. It will still work a-okay, but based on my experiences, it will need to bake just a little longer due to the extra moisture. 

Ingredients

  • 4 cups gluten-free rolled oats
  • 1 cup coconut chips
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup ground flax seeds
  • 1 1/4 teaspoon sea salt
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup honey
  • 1/4 cup + 2 tablespoons melted coconut oil
  • optional: 1 teaspoon gluten-free vanilla extract
  • 1 cup raisins

Directions

Pre-heat oven to 325º F and line two large baking sheets with parchment paper. 

In a large bowl, mix together oats, coconut chips, seeds, salt, and spices. Set aside. 

In a small saucepan on the stovetop, melt together honey and coconut oil over low heat, stirring often, until liquid. Stir in vanilla extract, if using. Pour liquid mixture over dry ingredients and stir until evenly coated.

Divide granola between baking sheets and spread evently in a thin layer over surface. Place in pre-heated oven and bake for 15 minutes. Remove pans from oven, stir granola, and place pans back in oven on opposite shelves. Bake another 15 minutes, until golden brown.

Remove pans from oven and let cool completely. Granola will crisp as it cools.

Once cool, store in sealed jars or containers. Will keep for 2 weeks.  

 

Substitution options:

  • Substitute raisins with any other dried fruit.
  • Substitute honey with other liquid sweetener (maple syrup, agave nectar, brown rice syrup). Keep in mind each one has a different intensity of sweetness, so it may be less - or more - sweet depending on your substitution. 
  • Substitute coconut oil with another oil, such as sunflower oil
  • Substitute sunflower and pumpkin seeds with any type of nut
  • Substitute sesame seeds with hemp seeds
  • Play with other spices, such as nutmeg or ground ginger 
Saturday
May042013

Gluten-Free Pumpkin Muffins (GF, dairy-free, cane sugar-free, low sugar)

So it's not *really* spring here yet. Technically it is, but the ongoing weather proves otherwise. It was snowing out this morning! For obvious reasons, "spring" food isn't really happening yet. I yearn for pea shoots, fresh lettuces, tiny radishes, and sweet crunchy kohlrabi. But given the chilly temperatures, I'm still eating root veggies, cooked greens, etc etc etc. Geez.

Since it feels like we are moving backward through the seasons instead of forward, diving headlong back into fall, I decided to make some pumpkin muffins. They are a little autumnal for this time of year, but based on the chilly temperatures, they fit right in. Aaaaand they are gluten-free, dairy-free, and cane sugar-free. I like this recipe because it makes a muffin that isn't very sweet. You can really taste the pumpkin! I mean really, if you are looking for sugarbomb baked goods, you are reading the wrong blog. They are moist and just a little sweet, with a good balance of pumpkin flavor and spice. Nice.

Pumpkin Muffins (gluten-free, dairy-free, cane sugar-free, low sugar)

yield: 10-12 regular-size muffins 

I like this recipe because it is free of xanthan gum or other binders, and is low in sugar. This yields 10 to 12 muffins, depending on how exact you are with filling the muffin tins and how large your muffin tins are. I have not tried this using a "flax" egg or another egg-substitute. If you do, please let me know how it works for you!

Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup melted coconut oil or sunflower oil (if you are a dairy-eater, this recipe is great with melted butter too)
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 tablespoons agave nectar
  • 120 grams (1 cup) sorghum flour
  • 60 grams (1/2 cup) oat flour
  • 30 grams (1/4 cup) tapioca starch aka tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice

Directions

Preheat oven to 350 degrees F. Grease a muffin tin very well or line with cute muffin papers (I like dinosaur muffin papers).

In a medium bowl, whisk together the flours, starch, baking soda, baking powder, salt, and pumpkin pie spice until mixture is light and well-mixed. Set aside.

In a large bowl with stand mixer or hand mixer, combine pumpkin, eggs, oil, water, vanilla, and Agave nectar. Mix until ingredients are smooth and well-combined. Then add dry ingredients gradually, scraping sides as you go, until mixture is just combined.

Spoon batter into the prepared muffin pan, filling about 3/4 of the way ( I like using a cookie scoop for this - easy peasy!) and place in the pre-heated oven. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in pan, then remove from pan and allow to finish cooling on rack.

Store in a well-sealed container or wrapped tightly in foil or in a storage bag. These muffins freeze well and can be thawed at room temperature or on a defrost setting in the microwave.

Wednesday
Oct052011

Gluten-Free Vegan Banana Cranberry Spice Muffins and Sorghum-Millet Flour Blend

I've been on a gluten-free banana bread kick ever since I made this bread. And by "kick" I really mean it - I've made a loaf nearly every week for the last 2 1/2 months. I finally encouraged myself to depart from the loaf and venture back into the world of the muffin. Inspired by an overabundance of bananas in our fruit bowl, I came up with this tasty vegan banana muffin recipe that features one of my favorite seasonal ingredients: cranberries. No gums, only a wee bit of starch, and no refined sugars. Hooray!

Conveniently, cranberries are this month's featured ingredient for the Sweet or Savory Kitchen Challenge, hosted by Diet Dessert and Dogs blogger Ricki Heller and me. What better reason to share my muffin recipe on the blog, right? 

This recipe also features a great homemade flour blend, a mixture of sorghum, millet, white rice, and arrowroot starch (also known as arrowroot flour). Ever since Shauna posted her Gluten-Free Whole Grain Muffins and the whole grain flour mix on her blog last year, I've been making many of my baked goods with various blends of flours and absolutely loving the results. It seemed she cracked the code to making a well-balanced flour blend, and the versatility of her formula allows you to use whatever flours and starches you have on hand. Brilliant.

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Monday
Mar142011

Corned Beef & Sweet Potato Hash (gluten-free)

IMG_1104

When I was a kid, sometimes my dad would buy those cans of Hormel® Mary Kitchen® corned beef hash. I remember being fascinated by the way the unappetizing pasty, fatty, white hash would turn lovely, golden, and crisp once heated in a pan. As a child, I loved it.  Loved it, that is, until about age 13, when I denounced meat and lived a not-so-balanced veg*n lifestyle for 10 years. Moving on. Hand me a steak.

Dad would fry up the hash on Sunday mornings, or a can would get packed in the food bag to take to the cabin Up North (the proverbial cabin location for any Midwestener). Although canned corned beef hash was by no means a staple in our house, I think a thorough investigation of my parents' pantry would most likely reveal a can of hash hidden in the back corners, way up out-of-reach, saved for my father's solo trips to the cabin....  A guy needs his salty, fatty, meaty fix every now and then. 

This hash is much better than the canned hash of my childhood, a kicked-up modern twist on an old favorite. I used homemade corned beef, sweet potatoes, and onions, seasoned with fresh thyme leaves and a jalapeño pepper. Simple? You bet. Flavorful? Absolutely. Homemade corned beef is a flavor powerhouse. This stuff tastes better than the canned hash any day, has way more nutritional value, and probably only a small fraction of the sodium.  And it looks beautiful, perfectly suited for any meal of the day. I served mine with a sauté of kale, onions, garlic, and roasted red peppers, and a scoop of raw sauerkraut. It would be wonderful with homemade gluten-free toast, or scrambled eggs. Or, just eat a scoop all on its own. I hope you enjoy it, whether for St. Patrick's Day celebrations or any other day of the year.

IMG_1109

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Wednesday
Feb232011

Zesty Breakfast Meatloaf (gluten-free, ACD)

IMG_0976

I have recently fallen in love with pork. Pork tenderloin, bacon, prosciutto, sausages, I just can't stop myself. One of my favorites is ground pork breakfast sausage from my local co-op. It is seasoned with sage, nutmeg, thyme, ginger, white pepper, and other spices, and is absolutely addicting. I had a pound of it in the refrigerator, and wanted to make something other than simple pork breakfast sausage patties. "Why not make meatloaf?", I asked myself. I really like meatloaf, but had never thought to make it for breakfast!

While preparing it, I realized that this meatloaf is actually the ultimate breakfast food: pork sausage, oatmeal, egg, and even a bit of jam (I use jam in my Magical Meatloaf Glaze). It's full of all the great things about a hearty breakfast in a single slice. It is a nutritious, filling, and simple breakfast for busy mornings, a true make-ahead miracle. If only it had some pieces of bacon in it...next time.  

 

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