Zucchini, Banana, and Flaxseed Muffins

December 23, 2011 By Leave a Comment

Ingredients:

  • 1 3/4 cups Bob’s Redmill Gluten-free All Purpose Flour
  • 3/4 tsp. xantham gum
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp coarse salt
  • 1 tsp. groung cinnamon
  • 1 1/2 cups coarsely grated zucchini
  • 1/3 cup mashed ripe bananas
  • 3/4 cp whole milk (you can use an alternative milk if sensitive to dairy)
  • 1 large egg, lightly beaten (you can use an egg substitute if sensitive to eggs)
  • 1 tsp. vanilla extract

Directions:

  1. Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking spray or oil.
  2. In a large bowl, whisk together flour, flazseed, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Add zuchinni and banana and stir to combine.
  4. In a small bowl, whisk together milk, egg, and vanilla.
  5. Add milk mixture to flour mixture and stir until combined. (Do not overmix)
  6. Divide batter among muffin cups and bake until a toothpick inserted in center comes out clean. Approx. 20-25 minutes.
  7. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Shared by Sue M. via Everyday Food

Filed Under: Breakfast, Dairy-free, Egg-free, Gluten-Free, Recipes

Gluten-free Coconut Flour Pancakes

December 16, 2011 By Leave a Comment

Ingredients:

  • 1/4 cup coconut flour
  • 4 eggs
  • 1 tbsp. coconut milk
  • 1/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. pure maple syrup (optional)

Directions:

  1. Mix all ingredients together with a hand mixer (you can also whisk).
  2. Heat a little coconut oil in a pan and pour 1/8 cup batter onto hot griddle.
  3. Cook 2 minutes on each side and serve.

 This recipe is from Make It Paleo Cookbook

Filed Under: Breakfast, Dairy-free, Gluten-Free, Recipes

Morning Glory Muffins

October 24, 2011 By Leave a Comment

At last…a gluten-free cousin of the wildly popular muffin originated by the Nantucket Morning Glory Café

Toss together in a large bowl:

  • 2 cups Gluten Free Pantry Muffin and Scone Mix
  • 1/4 teaspoon ground nutmeg
  • 1/8 to 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 to 4 Tablespoons chopped raisins or dried currants
  • 1/4 cup shredded dried coconut (preferably unsweetened)
  • 1/4 cup chopped pecans or walnuts (optional)

Combine well in a medium bowl:

  • 2 whole eggs, lightly beaten with a fork
  • 6 Tablespoons vegetable oil
  • 2 Tablespoons frozen orange juice concentrate, thawed
  • 1/2 cup whole milk (alternative milk may be used)
  • 1/2 teaspoon gluten-free vanilla extract

Stir wet mixture into dry ingredients, combining thoroughly. Add 1/2 cup shredded raw carrots and 1/3 cup canned crushed pineapple, well drained. (Note: May substitute grated raw apple, or a combination of both. Traditional Morning Glory Muffins use both, but excess damp add-ins or pineapple that is not well drained gives too wet a muffin and a loaf that is difficult to slice.)

For muffins: Bake 15 to 16 minutes at 350 degrees. Or bake in a 4×8-inch lightly greased loaf pan; bake 45 to 50 minutes at 350 degrees or until cake tester comes out clean.

From Nantucket Morning Glory Cafe

Filed Under: Breakfast, Dairy-free, Gluten-Free, Recipes

Grain-Free Coffee Cake

August 17, 2011 By Leave a Comment

Wet Ingredients:

  • 2 cups cooked and drained white beans (at room temp)
  • 6 large organic eggs
  • 1/3 cup honey
  • 1/4 cup melted virgin coconut oil
  • 3/4 teaspoon liquid stevia
  • 2 teaspoons vanilla
  • 1 teaspoon almond flavoring

Dry Ingredients:

  • 1/3 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt

Topping:

  • 2 to 3 cups raw walnuts
  • 1/2 cup coconut sugar
  • 4 tablespoons coconut oil
  • 2 tablespoons cinnamon

Directions:

  1. Preheat oven to 325 degrees F. Lightly grease a 9 x 13-innch glass baking dish.
  2. Use an 11-cup or larger food processor fitted with the “s” blade. Add to it all of the wet ingredients. Process until smooth. Then add dry ingredients. Process again until very smooth and creamy.
  3. Pour batter into prepared pan, scraping the sides of the processor with a rubber spatula. Then rinse the food processor to make the topping.
  4. Place the walnuts, sugar, and cinnamon into the food processor and process until nuts are very finely ground. Then add melted coconut oil and process again. Sprinkle topping over cake batter.
  5. Bake for *25 to 50 minutes or until toothpick inserted in the center comes out clean.

Adapted from NourinshingMeals.com

Filed Under: Breakfast, Gluten-Free, Recipes

Easy Morning Oatmeal Pancakes

August 17, 2011 By Leave a Comment

Ingredients:

  • 3 egg whites
  • ½ cup organic quick oats (you can use instant oats as well)

Directions:

Combine egg whites and oatmeal. Pour into greased pan and cook evenly on both sides.

Alterations/Additions:

  • If you prefer to use the whole egg, you will only need 2 of them
  • You can add cinnamon and nutmeg
  • You can top with fresh fruit or agave nectar
  • If you are on the go, top with nut butter for added protein

Note: These can be made ahead of time and kept in the fridge for the week. That way you can grab and go. They are also a really great snack for post-gym workout!!

Serves: 1

Filed Under: Breakfast, Gluten-Free, Recipes

Banana / Coconut Smoothie

August 17, 2011 By Leave a Comment

If you are following a dairy-free diet, you can use goat, sheep,  or soy yogurt

Ingredients:

  • A little non-fat organic yogurt
  • Ground flax seed
  • Soy Protein Powder (or any vanilla protein powder)
  • PaleoCleanse, Greens
  • 1/2 Banana
  • Lite Coconut Milk (the Thai kind, not refrigerated)
  • A sprinkle of cinnamon

Blend all ingredients together.  YUM!!!

Filed Under: Breakfast, Recipes, Smoothies

Oatmeal/Chai Seed Porridge

August 17, 2011 By Leave a Comment

Ingredients:

  • 1 T. chia seeds
  • 5 T. oats
  • ½ one banana, sliced
  • ½ t. cinnamon, or small piece of cinnamon stick
  • pinch of sea salt
  • 1 T. agave, or raw sugar; if using honey, need a little more for the same level of sweetness
  • 1 c. water or ½ c. water & ½ c. milk (I use goat’s milk, with good results)
  • ¼ c. (unsalted) nuts (I use toasted)

Directions:

Place all ingredients in a medium-sized saucepan, except for the nuts. Slowly bring to a boil, stirring frequently. Simmer for about 5 minutes, until you get a nice creamy texture. Add the nuts.

Good luck trying to stop eating this!

From the kitchen of Darlene W.

Adapted from the recipe on the back of the Shiloh Farms White Chia Seed package

Filed Under: Breakfast, Featured Recipes, Recipes

Cherry Beet Detox Smootie

August 17, 2011 By Leave a Comment

Ingredients:

  • 1 small beet, peeled
  • 1 cup frozen pitted cherries
  • 1 medium ripe pear, cored
  • 1 cup chopped cabbage
  • 1 cup water

Blend all ingredients together and enjoy.
Yield: 3 ½ cups or 2 servings

Source: NourishingMeals.com

Filed Under: Breakfast, Recipes, Smoothies

Banana Blueberry Smoothie

August 17, 2011 By Leave a Comment

Ingredients:

  • 1 cup fat-free milk
  • 1 cup orange juice
  • ½ tsp. vanilla
  • 2 med. Bananas
  • 1 cup frozen, unsweetened blueberries

For extra protein, add a scoop of protein powder.

Blend 30 seconds
Yield: 6 Servings

From the kitchen of Teresa

Filed Under: Breakfast, Recipes, Smoothies

Campfire Chai Tea

July 18, 2011 By Leave a Comment
Campfire Chai Tea
 
Author: Penzeys Spices
Ingredients
  • 8 whole green cardamom pods
  • 8 whole cloves
  • 5 whole peppercorns
  • 2 3” cinnamon sticks
  • 1 1” piece fresh ginger, peeled and sliced
  • 2 cups milk/almond milk (any alternative milk will work)
  • 4 black tea bags
  • 1‐2 tsp. sugar or honey to taste
Instructions
  1. Place the cardamom, cloves and peppercorns in a plastic bag and crush slightly with a rolling pin or heavy skillet.
  2. Combine the spices, milk and water in a saucepan and bring to a boil.
  3. Remove from the heat, add the tea bags and let steep for 10 minutes.
  4. Strain into cups and add sugar or honey to taste.
 
Filed Under: Breakfast, Recipes
« Older Posts