Breakfast – The Recipe Train

BISCUITS

Posted on March 24, 2019 by Annie Eskeldson

INGREDIENTS

1 3/4 Cups King Arthur Flour
1 Tbsp Baking Powder (I use Bob’s Red Mill Baking Powder)
1/2 tsp salt
1/3 cup Earth Balance Soy Free Butter
3/4 cup Coconut Milk ( unsweetened, no flavor)

DIRECTIONS

Preheat oven to 450 degrees
Mix the dry ingredients above.
Cut in butter until the mixture is crumbly.
Add the milk and stir with a fork until the dough is mixed and soft.
Knead it a few times on a floured surface. About 25 times, until smooth.
Flatten dough out by hand leaving it about 1/2 inch thick.
Cut out biscuits with a 2 inch cookie cutter, or by hand with a knife.
Re-roll scraps as needed.
Bake for about 10 minutes or until golden brown.
Makes about a dozen small biscuits.

DISHING ON THIS DISH: These are so handy to make. They go great with the sausages in my previous recipe. You can make the sausages in patties and combine them with these biscuits for sausage biscuits. Add eggs if you are able to. These travel really well when you are on the go for those early morning activities on the weekends too.

Breakfast, Dairy Free, Egg Free, Gluten Free, Meat, Soy Free

SAUSAGE

Posted on March 24, 2019 by Annie Eskeldson

INGREDIENTS

2 lbs ground, lean, turkey
1 tsp each: rosemary, thyme, sage, basil
1/2 tbsp sea salt ( to taste)
5 to 6 tbsp King Arthur Flour
2 tbsp olive, coconut, safflower, or grapeseed oil (to heat in pan)

DIRECTIONS

Mix all the ingredients (minus the oil) well with large spoon or with hands
Heat oil in pan ( I use cast iron)
Shape all the meat into either links or patties, whichever you prefer
Cook on medium low heat, rolling when needed, until done.

DISHING ON THIS DISH: These links are awesome and so much more affordable than buying gluten free ones in a package. They are a huge hit at our house. To reduce time spent cooking breakfast make these ahead of time, the night before. The herbs will have extra time to season the meat. Or if you have left overs, cover and store in the fridge. Use within 3 days. Play around with the herbs and figure out what amounts of each you like best. Enjoy!

Breakfast, Dairy Free, Egg Free, Gluten Free, Soy Free

Pancakes that Perform

Posted on March 24, 2019April 26, 2019 by Annie Eskeldson

INGREDIENTS:

2 TBSP ground chia (or whole psyllium husks or 2 ripe smashed bananas)
1/3 cup filtered water (omit if using bananas)
1 tsp salt
2 TBSP Baking Powder
1/4 cup Coconut Sugar
6 to 7 TBSP coconut oil (melted) or olive oil
3 1/2-4 Cups Bob’s Red Mill All Purpose Baking Flour (can also use Teff flour)
2 1/4- 2/1/2 Cups Coconut Milk
(optional) Cinnamon to taste

DIRECTIONS:

Tip a large mixing bowl on it’s side and add the chia and water. Whisk and let it gel. Once it is firm, set the bowl down flat.
On the other side of the bowl, add salt, baking powder, and sugar.
Add in the oil and whisk everything together.
Add flour and milk and whisk together until thick yet pourable.
Ladle on to medium heat, greased, griddle by 1/4 measuring cup.
Cook until bubbly, then flip. Continue cooking until light brown on both sides.
Serve with butter, organic maple syrup, organic jellies, or whatever you like.

DISHING ON THIS DISH: This recipe will feed two hungry kids, Dad, and enough for Mommy. What I really love is making a huge batch the night before. Stored and covered, in the fridge, it’s a huge time saver in the morning.

WHAT’S IN THE CUPBOARD: Pancakes seem so easy, but they can be really tricky! For example, this recipe does not work with Bob’s Red Mill 1:1 Baking Flour Mix, but works great with Bob’s Red Mill All Purpose Baking Flour, King Arthur’s Gluten Free Baking Flour or any mix of both, but 3 cups Bob’s and 1 cup KA is the best. I’ve also used Teff Flour as a sub which works great mixed in or on it’s own. I’ve even added coconut flour to the mix in a pinch, which worked. In addition, 2 ripe bananas, smashed sub great for the chia seed OR use chia and bananas for extra flavor and extra volume. Whole psyllium husks can also sub for the chia and make fabulous pancakes.