Gluten Free Breakfast Porridge

Well it's been quite while since anyone posted anything! I'm hoping we can start up again with our sharing:) So I've been really trying to steer clear of Gluten and other allergenic foods and I have to admit that breakfast has been one of the hardest meals to make! So here is a recipe that I found on another website (can't seem to find it again) but I really really like it! YEA!

1 medium banana

2 eggs

1/2 c almond or coconut milk (I prefer coconut, the kind in the can)

2 Tbsp golden flax seeds

2 tsp hemp seeds (these are soooo expensive, so some use them if you can)

1 tsp vanilla

1/2 tsp cinnamon

pinch of salt

2 Tbsp Almond butter (optional)

2 tsps Butter (optional)

Combine everything except the almond butter and butter in a blender and blend till smooth.  Put into a saucepan and cook on med-high heat stirring constantly until thickened.  Remove from heat and add butter and almond butter if using. Stir until combined.   

I do like it the best with the added optional ingredients, they give it a really yummy consistency and flavor.  Also I usually double this and keep the leftovers for another morning. If you do that make sure to heat it up with a little more of whichever milk you used!  Yum!  Also very yummy with added berries and nuts.

Almond Flour Pancakes

So I've finally found a dairy-free/gluten-free pancake recipe that I like! They really are very yummy,  so that's why I'm putting it on here! Also, if you're wondering, I got the almond flour at winco where it was definitely the cheaper than anywhere else I've seen it. This is from Elana's Pantry:

• 2 eggs
• ¼ cup agave nectar
• 1 tablespoon vanilla extract
• 1 ½ cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• grapeseed oil for sauteing

1. In a blend, combine eggs, agave and vanilla and blend on high until smooth
2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter
3. Let batter sit for 15-20 minutes to thicken up (this is a must!)
4. Warm grapeseed oil in a large skillet over medium heat. These take a little longer to cook so don't turn up the heat too high or they'll get overdone.
5. Ladle pancake batter onto skillet
6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
7. Remove from heat to a plate
8. Repeat process with remaining batter, adding more oil to skillet as needed

Yields 12 pancakes
editor's note: I use a cast iron skillet to make these pancakes

Sugar-Top Coffee Cake

This is a favorite of mine. It reminds me of special occasions at our house growing up! Super yummy

1 egg
3/4 cup sugar
1 Tbsp. melted butter
1 cup sour cream
1 tsp. vanilla
1 1/2 cup sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt

Beat egg until frothym add sugar and butter. Cream until light and fulffy. Add sour cream and vanilla. Bleand well. Sift dry ing. and mix. Pour into 8X10 pan. Sprinkle on topping.

Topping:
1/2 cup brown sugar
2 tbsp. flour
1/2 tsp cinnamon
2 Tbsp. softened butter

Mix until crumbly and sprinkle on top.
Bake at 375 for 25-30 mins. or until it looks done. Serve warm

Pumpkin waffles or pancakes

Today the kids don't have school because California observes Veterans Day. So, we are having a lazy day at home. And what says lazy day better then waffles for breakfast. And these just aren't just waffles these are warm and aromatic. Happy fall to me! I am serving them with buttermilk syrup. Another way to make them yummy would to be to add cinnamon to the buttermilk syrup.

Here it is:
1 cup flour (I always do wheat flour)
1tsp. baking powder
1 tsp. baking soda
1 Tb. Pumpkin Pie spice
1/2 tsp. salt
2 TB. Sugar
1 cup buttermilk
1/2 cup canned pumpkin
2 eggs
1/4 cup Canola oil (sometimes I use half the amount and it turns out great)
1 tsp. Vanilla

Whisk all ingredients together until well blended and cook on hot griddle of waffle iron.

I double this for my family. I guessing this recipe makes about 6-8 belgian waffles. This is also a great way to use some food storage!

Creme Brulee French Toast with Raspberry Cream Syrup

Mmm, yummy fat and sugar. This recipe is not for those on a diet. I'm trying to make fun traditions in our family and I decided to make this for our conference brunch. It was yum!

1/2 c. butter
1 c. packed brown sugar
2 T corn syrup
6 (1 inch thick) slices French Bread
5 eggs
1 1/2 c. half & half
1 t. vanilla
1 t. orange extract
1/4 t. salt

Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.

raspberry cream syrup

1 cup heavy cream
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1 pint fresh raspberries

In a medium sauce pan stir all ingredients until sugar is dissolved. let cool slightly & transfer to the blender. blend on high power with lid on loosely. pour into a bowl & stir in raspberries. cool completely as the syrup will thicken as it cools. (I did not put in a blender and it turned out great.)

Steel Cut Oatmeal

I saw this on a Food Network show a couple of days ago and thought it looked good (I like to make a hot cereal every once in awhile and regular oatmeal was getting old). So I gave it a try and it is really yummy! So if you have about 40 minutes to cook something (it does take awhile) give it a try!


Ingredients
1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon

Directions
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

suggestion - check it about 20 minutes, mine didn't need a whole 25. Also, I served it with raisins, brown sugar, cinnamon, and nutmeg. I don't think I would've liked it with more buttermilk, but to each his own! Ohh, and I think you could make it with just milk and it would taste great!