Breakfast
Want to substitute for sugar? Read about sugar and other ingredient substitutions.
Banana Coconut Flour Muffins
1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 tablespoons melted CF margarine
2 tablespoons coconut oil
2 tablespoons CF milk substitute
3 tablespoons honey
1 teaspoon aluminum free baking powder
1/2 teaspoon vanilla
1/8 teaspoon salt
Pre-heat oven at 350 F degrees.
Mix coconut flour and baking powder in small bowl. In a mixing bowl, beat eggs, and then gradually add CF milk, honey, coconut oil, margarine, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter. Bake at 350 degrees F for 20 minutes.
Yield: 12 muffins
Breakfast bacon potatoes
5 slices bacon, cut up
5 white or red potatoes, sliced 1/4 inch thick
1/2 medium onion, sliced
Partially cook bacon before adding potatoes. Mix potatoes in well trying to coat all with bacon grease. Cover and let cook, stirring occasionally so the potatoes brown but do not burn. When potatoes are about halfway done, add onions. Cook until potatoes are lightly browned and cooked through.
Fabulous Banana pancakes
1 cup Arrowhead Mills GF all purpose baking mix
1/2 cup almond flour
1 large egg or 2 small ones
1/2 cup of water
1/8 cup canola oil or safflower oil
2 tablespoons honey
1 small banana
Whisk liquid ingredients, add dry ingredients to liquid and whisk until well blended. Melt margarine on low heat, pour in batter, cover with lid and cook until soft.
GFCF French toast
8 slices GFCF bread of your choice
3 eggs
2 tablespoons water or CF milk substitute
1 teaspoon real vanilla
Cinnamon (if desired)
CF margarine (for pan frying)
Real maple syrup
Whip eggs, water or milk substitute, vanilla together. Soak bread in mixture while margarine melts in pan. Cook each side of bread until lightly golden brown. If desired, sprinkle with cinnamon when putting bread into frying pan. Note: If you undercook the bread just a little, you can cool and freeze them to reheat later.
Hash Brown Casserole
1 pound GFCF bacon
2 small onions, chopped
1 cup fresh mushrooms, sliced
4 cups frozen GFCF hash browns (shredded or cubed), thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon pepper
4 eggs
1-1/2 cups CF milk substitute
Preheat oven to 375 degrees. Grease a 9x13" pan. Cook bacon until brown and drain. Set aside. In 1 tbsp. bacon fat, fry onions and mushrooms until tender. Place potatoes in the prepared dish. Sprinkle with the seasonings. Top with onions, mushrooms and bacon. Beat eggs and milk substitute and pour over casserole. Top with cheese if desired or sprinkle with paprika. Bake uncovered for 45 minutes or until middle is set.
** I have made this in advance and baked it the next morning. It just takes a bit longer to cook.
Nut Butter Pancakes
2 8-ounce jars of macadamia nut butter (any nut butter will do, however the whiter the nut, the less allergenic)
8 eggs
1 teaspoon vanilla
4 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon baking powder
OPTIONAL: Cinnamon, Blueberries (or whatever your kids like)
Pancakes
1 1/4 cups rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup CF milk substitute (optional add 1T vinegar or lemon to make buttermilk )
2 eggs
1/4 cup oil
Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the milk/oil mixture and eggs. Mix and cook on hot griddle.
Waffles without Eggs (from Special Diet Celebrations)
1 cup brown rice, garfava, or sorghum flour
1/2 cup potato starch flour (use arrowroot starch if potatoes are out)
1/4 cup tapioca flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum or guar gum
1 tbsp. honey or sugar
2 tbsp. cooking oil
1 tbsp. GFCF cider vinegar with enough milk substitute to equal 1 1/4 cups (as a buttermilk substitute)
1 tsp. GF vanilla extract
In a small bowl, mix together flours, baking soda, salt, xanthan gum, and sugar. (If using honey, add to liquid ingredients.) Whisk in oil, buttermilk substitute, and vanilla. Heat waffle iron. Pour 1/4 of batter on to heated waffle iron. Follow manufacturer's directions for your particular waffle iron. Close and bake until steaming stops, about 4 - 6 minutes. Repeat with remaining batter. Makes 4 waffles, depending on size of waffle iron. (Remember do not use a glutenous waffle iron! Use separate waffle irons for GFCF products!)
Pancakes and Waffles
2 cup sorghum flour
1 cup tapioca flour
5 tsp. baking powder
1 tsp. salt
4 tbsp. sweetener of choice
2 eggs
6 tbsp. oil
1 tsp. vanilla
2 cups CF milk substitute
2 ripe bananas, mashed. (if Phenols are an issue, replace bananas with 1 small jar Gerber Pears)
Mix dry and wet ingredients separately, then add wet ingredients to the dry mix. Use regular waffle iron to cook. Very yummy!
Scrambled eggs with avocado
6 eggs
2 tablespoons water or CF milk substitute
1/2 avocado, chopped
CF margarine for cooking
Melt margarine in pan. Whip eggs and water or milk. When almost cooked, add in chopped avocado just long enough to warm. Season with salt and pepper. Serve hot.
 |
 |
 |