Tag: Breakfast

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Buckwheat Waffles (Gluten-Free)

From https://cookieandkate.com/2015/gluten-free-buckwheat-waffles/

  • 1 cup buckwheat flour
  • 1 tablespoon sugar (I used coconut sugar)
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 ¼ cups buttermilk, shaken (put 1 TBS. plus 3/4 tsp. white vinegar in a measuring cup, then add milk to make 1 1/4 cups)
  • ¼ cup (4 tablespoons) melted butter or coconut oil
  • 1 large egg

In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.

In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn’t fully incorporated. Let the batter rest for 5 to 10 minutes (longer is OK).

Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this might take longer than your waffle iron suggests). Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter. Serve with maple syrup, almond butter and/or sliced banana on top.

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Cornmeal Pancakes

From my well worn copy of Joy of Cooking. For just Jack and me, I make half a recipe (but use a whole egg). Usually make waffles, but pancakes are really good, too.

Note: If using powdered milk (I like Nido full-fat brand), increase boiling water to 1 1/2 cups, and add 2 Tbs. powdered milk to flour mixture.

  • 1 c. corn meal

Place it in a bowl and add:

  • 1 tsp. salt
  • 1 Tbs. sugar

Stir in slowly:

  • 1 C. boiling water

Cover and let stand 10 minutes. Beat together and add to the corn meal:

  • 1 egg
  • 1/2 c. milk (or 2 Tbs. powdered milk plus 1/2 C. water)
  • 2 Tbs. melted butter (I just add the unmelted butter after the boiling water)

Add and stir with a few swift strokes:

  • 1/2 c. flour
  • 2 tsp. double-acting baking powder
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Flourless Egg and Cottage Cheese Savory Breakfast Muffins

This is our go-to weekday breakfast. They freeze well. Makes 12 muffins; recipe created by Kalyn of KalynsKitchen.com. http://www.kalynskitchen.com/2012/10/flourless-nutrient-dense-savory-breakfast-muffin.html

Dry Ingredients:

  • 1/2 cup almond meal (buy at TJ’s)
  • 1/2 cup raw hemp seed (TJ’s has shelled hemp seeds at a very reasonable price)
  • 1/2 cup finely-grated Parmesan cheese
  • 1/4 cup flax seed meal (Buy whole seeds at Whole Foods and grind just what you need for the recipe)
  • 1/4 cup nutritional yeast flakes
  • 1/2 tsp. baking powder
  • 1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
  • 1/4 tsp. salt

Wet Ingredients:

  • 6 eggs, beaten
  • 1/2 cup (113g of Daisy brand 4%) cottage cheese (I freeze the unused portion and then thaw and refreeze as needed – doesn’t seem to affect anything)
  • 1/3 cup thinly sliced green onion

Instructions: Preheat oven to 375F/190C. Spray baking cups or muffin pan with non-stick spray or olive oil.

In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt.

In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions. Mix the wet ingredients into the dry ingredients. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups. Bake for 25-30 minutes (29 minutes in my oven), or until the muffins are firm and nicely browned. These muffins will keep in the fridge for at least a week or can be frozen. Reheat in the microwave (30 seconds, or 45 if frozen) or in a toaster oven.

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Feta and vegetable frittatas in muffin cups

Adapted by LKD from a WW recipe

  • 1/2 c. chopped onions
  • 1 tsp. olive oil
  • 8 eggs
  • Splash of milk
  • 1/4 tsp. salt
  • 1/4 tsp black pepper, freshly ground
  • 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 1 can artichoke hearts (in water), drained and chopped
  • 6 oz. pkg fat-free feta crumbles (from TJ’s)
  • 1 c. chopped roasted red peppers (packed in water)

Preheat oven to 350F.

Saute onions in olive oil until translucent. In mixing bowl, whisk eggs and milk. Stir in remaining ingredients and onions. Grease 16 muffin cups (part of two muffin tins). Ladle about 1/4 cup of mixture into each. Pour about 1/2″ of water into each empty cup. Bake until just set, about 18 to 22 minutes. Cool pans on wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding underneath frittatas to loosen bottoms and lift the muffins out of pans.

Keeps well for several days in covered container in the fridge.

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Gluten Free Coffee Cake

Gluten Free Coffee Cake
By Scott Adams, http://www.celiac.com/articles/539/1/Coffee-Cake-Gluten-Free/Page1.html

This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons.

Cake ingredients:
¼ cup salad oil
1 beaten egg
½ cup milk
1 ½ cup gluten-free flour
1 ½ teaspoon xanthan gum
¾ cup sugar
2 teaspoon baking powder
dash of salt

Spicy topping ingredients – mix togerher:
½ cup brown sugar
2 tablespoons gluten-free flour
2 teaspoon ground cinnamon
2 tablespoon melted butter
¾ cup broken nuts

Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing well. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping and bake at 375 for about 25 minutes.

This is best fresh, however if any of it does make it through the first day, it never makes it through the second.