Posts Tagged ‘recipes’

A Gluten Free Breakfast

December 27th, 2013 by Del & Sheryl Terry

A Gluten Free Breakfast

@ Grand Canyon Bed and Breakfast

Gluten Free Fudge Chip Breakfast Muffins

Ingredients

Cooking spray

  • 1 cup applesauce

  • 1 teaspoon canola oil

  • 1/2 cup sugar

  • 1 teaspoon pure vanilla

  • 1/4 teaspoon almond extract

  • 3/4 cup oat flour

  • 1/3 cup unsweetened cocoa

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground cinnamon

  • 1/2 cup semisweet dairy- and gluten-free chocolate chips

  • Powdered sugar

 

Preparation

1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray.

2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.

3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.

4. Cool slightly. Top with powdered sugar, if desired.

Prep: 10 minutes; Cook: 20 minutes.

  • Yield: Makes 8 muffins (serving size: 1 muffin)Fudge Chip Muffins Gluten Free Breakfast

Pumpkin-Pie Cups IngredientsPumpkin Pie Cups Gluten Free Breakfast

  • 2 cups 2% reduced-fat milk

  • 3/4 cup dark brown sugar

  • 1/ cup cornstarch

  • 2 large eggs

  • 1 cup canned pumpkin

  • 1/4 teaspoon salt

  • 1/4 teaspoon pumpkin-pie spice

 

Preparation

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.

  • Yield: 6 servings (serving size: 6 ounces)

    Breakfast Tortilla Ingredients

    • 1/2 pound Yukon gold potato (about 1 medium)

    • 1 tablespoon minced fresh chives, divided

    • 3/4 teaspoon salt, divided

    • 1/2 teaspoon freshly ground black pepper

    • 4 large eggs

    • 1 large egg white

    • 1 tablespoon olive oil

    • 1 garlic clove, minced

    • 3 tablespoons finely grated Mexican cheese

    • 1 teaspoon extra-virgin olive oil

    • 1/2 cup halved chopped tomatoes

    Preparation

    1. 1. Preheat oven to 350°.

    2. 2. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.

    3. 3. Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.

    4. 4. Heat 1 tablespoon olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down into bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.

    5. 5. Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Cut into 4 wedges. Top with tomatoes and remaining 1 teaspoon chives.

    Breakfast Tortilla Gluten Free Breakfast
    Serve breakfast with cold juice, vanilla coconut milk, and coffee or tea.

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