Tag Archives: breakfast

Gluten Free Pumpkin Waffles

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Love the Gluten Free Waffles we posted last week? Here’s a pumpkin version! 🙂

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Ingredients

  • 1  cup rice flour or a gluten free flour mix
  • 1/4 cup cornmeal (omit if you are corn free and add another 1/4 cup of the rice flour back)
  • 1/2 cup potato starch (NOT Potato Flour)
  • 1/4 cup tapioca flour
  • 2  teaspoons baking powder
  • 1 tsp cinnamon
  • dash of salt
  • 1/4 cup melted butter or coconut oil
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 1/2 cups buttermilk (regular milk works, too)

Directions

  • Mix the wet ingredients in one bowl and the dry ingredients in another
  • Combine and mix
  • Add more liquid if you need to thin the batter (water, milk or more pumpkin)
  • Scoop in portions onto waffle iron and cook
  • Serve with butter & sugar & cinnamon, maple syrup & whipped cream & toasted pecans, or other favorite toppings

dit-elle-Esther

Gluten Free Waffles

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Need a great staple waffle recipe? Having a hard time finding a good gluten free version? Here you go! This is a great gluten free waffle recipe. To quote Adam, “how are these so good?” I think that about sums it up.

I have a little Norwegian waffle iron – makes beautiful hearts that were a huge hit with the kids! Scandinavians like to serve waffles for dessert with strawberry or raspberry jam and sour cream – or with a large scoop of ice cream! Shown below with whipped cream, some powdered sugar and raspberries!

Blog gluten free waffles 2 (7) Blog gluten free waffles 2 (4)

Ingredients

  • 3/4  cup rice flour or a gluten free flour mix
  • 1/4 cup cornmeal (omit if you are corn free and add another 1/4 cup of the rice flour back)
  • 1/2 cup potato starch (NOT Potato Flour)
  • 1/4 cup tapioca flour
  • 2  teaspoons baking powder
  • dash of salt
  • 1/4 cup melted butter or coconut oil
  • 2 eggs
  • 1 1/2 cups buttermilk (regular milk works, too)

Directions

  • Mix the wet ingredients in one bowl and the dry ingredients in another
  • Combine and mix
  • Scoop in portions onto waffle iron and cook
  • Serve with butter & sugar, jam & sour cream, maple syrup, fresh fruit, powdered sugar or other favorite toppings

dit-elle-Esther

Taco Scramble

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Leftover tacos? Scramble them up with some eggs for breakfast!

Blog Taco scramble

Ingredients

  • Eggs
  • Leftover taco fixings (cooked beef or chicken, chopped tomatoes, onions, salsa, cilantro, cheese)
  • Butter or oil for frying eggs

Directions

  • Whisk eggs
  • Pour into greased frying pan and scramble
  • When almost done (no longer runny) add your taco leftovers (meat, tomatoes, cilantro, cheese)
  • Toss with a fork until heated through
  • Serve hot!

 

dit-elle-Esther

Cinnamon Rolls

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These are the real deal. Doughy, sweet and fragrant Cinnamon rolls!

Making cinnamon buns is an art and science! There are many variations. Here is a basic recipe – non-paleo and definitely not gluten free.. but you could totally substitute the flour with some GF flour.. I’m still experimenting and will be posting this recipe again! 🙂

Blog cinnamonbuns_nonpaleo (2) Blog cinnamonbuns_nonpaleo (1)

Ingredients

  • 1 packet (2.5 tsp) dry yeast
  • 1.5 cups milk (cows milk or almond milk)
  •  stick (1/2 c. butter)
  • 1/4 cup sugar
  • 1-2 tsp cardamom
  • dash of cinnamon
  • flour (3-4 cups?)
  • Topping: 1-2 Tablespoons melted butter, cinnamon, sugar

 

Directions

  • Melt butter in warm milk and add sugar – cool it off so that it is just warm (not hot! this is very important so the yeast doesn’t die)
  • Add yeast and stir until dissolved, add cinnamon/cardamom
  • If using a Kitchen Aid mixer, use the dough hook, and start adding the flour until it is well blended. I do not measure the flour, I just add it while watching the dough until it forms an elastic round mass. Make sure you don’t add too much flour at once or the dough can become tough.
  • Let rise in a warm place with a towel over bowl for an hour or so
  • Punch down and roll out, making a large flat pancake
  • Brush with butter, sprinkle cinnamon and sugar evenly
  • Roll up the dough, starting at one end until you have a long sausage shape
  • Cut 1″ thick slices and lay flat on greased or baking-paper covered cookie sheet
  • Let rise for 30-60 min
  • Bake at 350* for 15 minutes or until edges of buns are golden

dit-elle-Esther

Paleo Peach Crisp

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Have an abundance of sweet juicy peaches? This is a wonderful paleo peach crisp – the combination of peaches and a toasted almondy crust is… as my daughter Ava says… “de – de – de – de – delicious”! We added some wild blueberries – any berry would be a fabulous addition! Vanilla ice cream on the side or a drizzle of chilled coconut milk for paleo fans – is amazing too!

Blog paleo peach pie (1)

Sweet juicy peaches with a toasty almond crust – mmm perfection!

 

Ingredients

  • 2 pounds peaches, sliced
  • 1¼ cups blanched almond flour
  • â…› teaspoon celtic sea salt
  • 2 tablespoons butter or palm shortening
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract

Directions

  • Place peaches in an 8×8 or round pie baking dish
  • In a food processor, combine almond flour and salt
  • Pulse in butter, maple syrup, and vanilla
  • Sprinkle topping over fruit
  • Bake at 350º for 35-45 minutes
  • Remove from oven, then cool and serve

Serves 4

Blog paleo peach pie (4)

Place fruit in pan and sprinkle the topping on

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Blueberries, raspberries or blackberries would make a fabulous addition

Thanks Elana’s Pantry!

Scrambled Eggs with Sundried Tomatoes

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Breakfast for dinner or just don’t know what to make? Yah, I have a lot of those nights too. Tossed salad and scrambled eggs! Hey, this is Seattle, after all. 😉

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Ingredients

  • Eggs
  • Garlic, minced (optional)
  • Sundried tomatoes (packed in oil)
  • Cheese, shredded (optional, omit for paleo)
  • Oil or butter for frying

Directions

  • Whisk eggs with a little water until well blended (and optionally the minced garlic)
  • Melt oil in pan and when hot add eggs
  • Let cook for a bit and use a spatula or fork to scramble
  • Add tomatoes and mix
  • Top with cheese and let melt in pan before serving

dit-elle-Esther

Paleo Lemon Poppy Seed muffins

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Ava has been super interested in cooking projects and so we’ve been spending some time learning to measure, mix and stir, crack eggs, etc. This recipe yields 12 mini muffins or 1 large muffin (or small 5″ diameter cake like we did in this little spring form pan). 🙂

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Blog Paleo Poppy Seed

Ingredients

  • ¼ cup coconut flour
  • 1/8 teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • ¼ cup agave nectar
  • ¼ cup grapeseed oil (I used canola)
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds

Directions

  • In a medium bowl, combine coconut flour, salt and baking soda
  • In a large bowl, blend together eggs, agave, oil and lemon zest
  • Blend dry ingredients into wet
  • Fold in poppy seeds
  • Spoon 1 tablespoon of batter into each greased mini muffin cup
  • Bake at 350° for 10-12 minutes
  • Cool and serve
Makes 12 mini-muffins

Thanks Elana’s Pantry

dit-elle-Esther

Greek Yogurt Coffee Cake

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This is a recipe that my mom used to make for us all the time when we were kids.  Obviously, not with Greek Yogurt, but I love substituting it into recipes 🙂  It has more protein and is so thick and creamy!

Added bonus, it’s SO easy to make and only has a few ingredients-score!  I made this for our Mother’s Day brunch, and it was a total hit 🙂Blog Greek Yogurt Coffee Cake Ingredients

  • 2 Cups Bisquick
  • 1/4 Cup Sugar
  • 2 Tablespoons butter softened
  • 1 Egg
  • 2 5oz containers of Greek Yogurt.  I used flavored (one honey and one blackberry)
  • 1 Teaspoon Vanilla

Topping

(honestly, this got cut off when my mom photocopied the recipe for me, so I guessed haha)

  • 1/4 Cup Bisquick
  • 1 Tablespoon Brown Sugar

Directions

  • preheat oven to 375
  • Mix all the ingredients for the coffee cake and pour into 8×8 greased pan
  • Mix streusel topping and sprinkle over coffee cake mixture
  • Bake for 30-45 minutes or until cake bounces back to touch.  I prefer under cooking a little 😉
  • Can top with a little more Greek Yogurt and fresh berries

Enjoy!dit-elle-Lauren

Ham and Asparagus Fritatta

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This is a a super easy frittata. Get creative with whatever meats or vegetables (and cheese!) you want to throw in there! Happy Mother’s Day tomorrow! 🙂

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Blog fritatta_hamasparagus2
Ingredients
  • olive oil
  • 1/2 onion, finely chopped
  • 1 cup of fresh vegetables finely chopped, I like asparagus and zucchini
  • 1 cup diced meat, such as ham
  • 2 tablespoons fresh herbs, like chives or dill (optional)
  • 6-8 large eggs lightly beaten
  • Shredded cheese (optional)
  • Salt & pepper to taste
Directions
  • preheat oven to 350
  • heat oil in oven proof skillet over medium saute onion until translucent and then stir in herbs, veggies, meat and toss and saute for a few minutes
  • beat eggs with a little water and pour batter into pan
  • once bottom is firm use spatula to lift the frittata edge and tilt skillet so uncooked egg runs underneath
  • continue until mostly cooked
  • transfer skillet to oven and bake for ~5 minutes until toasted and bubbly on top

dit-elle-Esther

Egglets with spinach & bacon

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Good morning! These egg muffins are gluten-free and dairy free! They make a great protein snack as well.

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Ingredients

  • 6 eggs
  • 1 package of bacon – or 6 strips each cut in half to make 12 short strips (optional)
  • 1/2 onion, chopped
  • 10 oz spinach, from frozen or freshly steamed
  • 1 large Roma tomato, diced (or a handful of sundried tomatoes, diced)
  • 2 Tbsp fresh parsley, finely chopped (I used dried parsley as a substitute)
  • 2 Tbsp chia seeds, soaked for a few minutes in water
  • sea salt and pepper to taste

Directions

  • Oven to 350*
  • Beat eggs with some water and add remaining ingredients, mixing well to combine
  • Prepare muffin tin with nonstick baking spray or line each muffin tin w/bacon strip
  • Pour egg mixture evenly into cups
  • Bake 30 minutes or until set
  • Serve warm!
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Add some cheese for extra deliciousness!

dit-elle-Esther

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