Category Archives: Breakfast

Butter Pecan Waffles

Yes, you read that right. Butter pecan waffles. This is a variation of my recipe for Barley and Oat Waffles with Apple Pecan Topping. Everything is the same except the topping. BTW, this topping is super sweet (and delicious).

These waffles are a world apart from your typical white-flour-and-cream concoctions. They have no wheat, eggs, milk, or soy, but they do have a good balance of protein and fiber. Adapted from an Arrowhead Mills recipe, this recipe works best with waffles and should be altered to make pancakes.*

Ingredients:

1 cup barley flour
1 cup oat flour
1 Tbsp. baking powder
1/2 cup unsweetened applesauce
2 Tbsp. honey (or sugar, if necessary)
2 Tbsp. vegetable oil
1 1/2 cups milk substitute
2 tsp. vanilla extract

Topping:

Pecans
Margarine
Maple syrup
Brown sugar

1. Place pecan halves or pieces in a small frying pan with a little margarine. Brown these on low heat, stirring frequently. Be careful; they will burn easily. Remove from heat and let cool.
2. Mix all the waffle ingredients together in a large bowl. Let it sit for a few minutes.
3. While batter is resting, roughly chop pecans.
4. Put 2-3 Tbsp margarine in the pan used to cook the pecans.
5. Melt margarine and add equal parts maple syrup and brown sugar. Cook until it is syrupy, stirring frequently, adding more sugar and syrup as desired. This need not be precise.
6. Return pecans to syrup mixture.
7. Meanwhile, cook waffles in a lightly oiled waffle iron.
8. Cook waffles until no more steam escapes from the waffle iron.
9. When everything is done, serve waffles topped with the butter pecan mixture.

*For pancakes, increase milk substitute to 2 cups.

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Pumpkin Cornbread Recipe | Two Peas & Their Pod

This is delicious! I used gluten-free flour, substituted 1/2 cup applesauce for the 2 eggs, and used 1/2 the salt. Great with dinner and breakfast as well.

Pumpkin Cornbread Recipe | Two Peas & Their Pod.

Easy pancakes

When I was young, my dad used to make pancakes every Saturday morning for my sisters and me. He’d make them in the shape of our initials and would sometimes color them pink. When I started to make my own breakfast, I asked him to write down his recipe, and while I changed his “milk ’til it looks right” to an actual measurement and made the recipe allergen-free, it comes pretty close to my Saturday-morning favorites. Just not pink.

Ingredients

1 cup + 1-2 Tbsp. gluten-free flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 Tbsp. sugar
1 Tbsp. vegetable oil
1/4 cup unsweetened applesauce
1 cup milk substitute
1 tsp. vanilla
*1/4 – 1/2 cup optional fruit

1. Mix dry ingredients together in a medium bowl, using only 1 cup flour.
2. Mix wet ingredients in a small bowl.
3. Combine wet and dry ingredients with a whisk, thickening as needed using the extra 1-2 Tbsp. flour.
4. For optional fruit, I like to place the pieces of fruit into the pancakes by hand when they first go into the pan. Fruit can also be stirred into the bowl of batter, if desired, but it tends to sink to the bottom.
5. Cook over low heat, turning when bubbles appear.
6. Enjoy with syrup, jam, or whatever topping you desire.

Barley and oat waffles with apple pecan topping

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These waffles are a world apart from your typical white flour and cream concoctions. They have no wheat, eggs, milk, or soy, but they do have a good balance of protein and fiber. Adapted from an Arrowhead Mills recipe, this recipe works best with waffles and should be altered to make pancakes*.

Ingredients:

1 cup barley flour
1 cup oat flour
1 Tbsp. baking powder
1/2 cup unsweetened applesauce
2 Tbsp. honey (or sugar, if necessary)
2 Tbsp. vegetable oil
1 1/2 cups milk substitute
2 tsp. vanilla extract

Topping:

2 Apples
1/4-1/2 tsp. cinnamon
1/4 tsp. nutmeg
1-3 Tbsp. brown sugar
Handful of pecans
Margarine

1. Place pecan halves or pieces in a small frying pan with a little margarine. Brown these on low heat, stirring frequently. Be careful; they will burn easily.
2. Mix all the waffle ingredients together in a large bowl. Let it sit for a few minutes.
3. While batter is resting, peel and slice apples.
4. Put apples, cinnamon, nutmeg, and brown sugar in a microwave-safe bowl and fill up bowl halfway with water. (May cook on stovetop, if desired.)
5. Microwave apples until they are tender and the sugar water is syrupy, stirring frequently.
6. Meanwhile, cook waffles in a lightly oiled waffle iron.
7. Cook waffles until no more steam escapes from the waffle iron.
8. When everything is done, serve waffles topped with cooked apples and pecans. Add a little maple syrup if desired.

*For pancakes, increase milk substitute to 2 cups.

Gluten-free Blueberry Muffins

If you can’t tell from the recipes I’ve posted so far, breakfast is my favorite meal of the day. Blueberry muffins have always been a favorite, but most bagged mixes have wheat, soy, dairy or eggs — all the stuff we can’t eat. I really love blueberries and don’t like feeling deprived, so I pulled some books off the shelf and started flipping through. Here’s a blueberry muffin recipe I adapted from my Better Homes and Gardens cook book. The original recipe lists several varieties (blueberry, cranberry, oatmeal, poppy seed, banana, cheese), so check out the link above and experiment when you want something new.

These streusel-topped blueberry muffins are just as good the day after, so save yourself some time in the morning by baking the night before.

Prep: 15 minutes
Bake: 18 minutes
Oven: 400°F
Makes: 12 muffins

Ingredients:

1 3/4 cups gluten-free baking mix
1/3 or 1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 cup unsweetened applesauce, or 1 egg’s worth of Ener-G Egg Replacer
3/4 cup milk substitute (I use oat milk.)
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries
1 tsp finely shredded lemon peel (optional)
1 recipe Streusel Topping (optional, below)

  1. Preheat oven. Grease muffin tin or line with paper baking cups.
  2. In a medium bowl, combine gluten-free baking mix, sugar, baking powder and salt. If you plan to add the streusel topping, use 1/3 cup sugar. If not, use 1/2 cup sugar.
  3. In another bowl, combine applesauce/egg replacer, milk substitute and oil. Add to the dry ingredients.
  4. Stir until liquid is absorbed. Depending upon the type of baking mix you use, the batter may not look like batter; it may look crumbly and thick, more like a dough. This is OK. Do not add more liquid.
  5. Fold in blueberries and optional lemon peel.
  6. Spoon into prepared muffin cups.
  7. Add optional streusel topping.
  8. Bake at 400°F for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool before eating because hot blueberries are like napalm in your mouth.

Streusel Topping:

3 tbsp. gluten-free all-purpose baking mix
3 tbsp. brown sugar
1/4 tsp. ground cinnamon
3 tbsp. margarine or vegetable shortening (sticks work best)
2 tbsp. chopped nuts (optional)

  1. Combine dry ingredients in a medium bowl.
  2. Cut in margarine/vegetable shortening with a pastry blender or forks until the mixture resembles coarse crumbs.
  3. Stir in chopped nuts, if desired.
  4. Sprinkle onto muffins.

Breakfast Home Fries & Bacon

Most of my breakfasts are quick and easy. That’s why this one is reserved for the weekend. It involves peeling, chopping and nearly an hour in the oven, but it’s delicious and worth the wait. Despite this recipe’s name, these potatoes are baked, not fried.

Ingredients:

3 lbs. potatoes
1 red bell pepper
1/2 of a green bell pepper
1/2 of a sweet or yellow onion
6 slices of bacon (more if desired)
Cooking spray

Optional seasonings:

Salt
Black pepper
Smoked paprika
Crushed rosemary
Garlic powder

  1. Preheat oven to 350°F.
  2. Peel potatoes and chop into 1/2 to 1-inch chunks.
  3. Chop peppers and onions into 1-inch chunks.
  4. Mix vegetables together, adding any optional ingredients.
  5. Liberally spray or grease a baking sheet.
  6. Spread vegetables across baking sheet and coat them with cooking spray.
  7. Bake for 40-60 minutes, until potatoes start to brown, stirring twice.
  8. Meanwhile, cook bacon until crispy.
  9. When bacon is cooled, crumble it onto your home fries and enjoy.

Blueberry Oatmeal

Oatmeal makes for a fast, healthy breakfast on weekdays when I don’t have much time to cook. While my older son doesn’t much like oats, I’ve concocted several oatmeal recipes that he enjoys… or at least doesn’t complain about. The rest of the family likes the sweetness of the fruits and the warmth that settles in your belly after eating this hearty porridge. So here’s one of my favorite quick breakfasts, which I often serve with chicken breakfast sausage. As always, I use local and organic ingredients when I can.

Ingredients:

2 cups rolled oats
4 cups filtered water
1 cup frozen blueberries
1/2-1 apple, diced
1/2 cup brown sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp freshly ground nutmeg
dash of salt
1/4 cup chopped nuts (optional)

  1. Add all ingredients except for optional chopped nuts into a small pot and cook over medium heat until done (5-10 minutes).
  2. Add nuts, if desired.
  3. Serve warm with a pat of butter/margarine and a bit of cane syrup drizzled on top.

Serves 3-4

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