Tag: Breakfast

Posted in Cane Sugar Free, Dairy Free, Egg Free, Gluten Free, Soy Free

Homemade Granola

Posted on by Annie Eskeldson

INGREDIENTS

  • 4 Cups Gluten Free Oats
  • 3 Fresh, Organic Apples (cubed, can sub other fresh fruits)
  • 1/2 cup melted Coconut Oil ( can use olive oil)
  • 1/2 cup Maple Syrup (honey or agave will work)
  • Raisins (or other dried fruit) Save for after baking.
  • Cashews ( or any alternative or omit completely) Save for after baking.

DIRECTIONS

  • In a large bowl, measure out oats.
  • Add fresh, cubed apples
  • Stir in Maple Honey
  • Add Coconut Oil
  • Mix ingredients very well
  • (Save nuts and dried fruit for later)
  • Pour mixture onto large, rimmed baking sheet. I line mine with parchment paper.
  • Bake at 350 Degrees for about 20 minutes (stirring a couple times to ensure even drying/roasting.) Bake a few minutes longer if needed for desired doneness.
  • After pulling the sheet out, add nuts and dried fruit. Stir into cooling mixture and let it all sit and cool together.
  • I scoop cooled mixture into glass jars for storing.

DISHING ON THIS DISH: We love granola but I rarely buy it because of sugar content, allergens, and cost. This recipe puts you in control of all three and it’s fast enough to make fresh in the morning yet flexible for huge batches and storing. It’s perfect for a fast breakfast and travels well for a snack on the go. Be sure to add any dried fruit and nuts after baking, otherwise, they’ll burn. You can add any fresh fruits to the mixture and bake those with the oats, though. Other ingredient ideas: fresh apricots, peaches, or strawberries, dried cranberries, dates, coconut shreds…make the mix unique with your own preferences.

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

SAUSAGE

Posted on 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!

Posted in Breakfast, Dairy Free, Egg Free, Gluten Free, Soy Free

Pancakes that Perform

Posted on 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.