{Gluten and Dairy Free} Breakfast in a Biscuit

I am making these as I type this!  I love these to take on the road, or on an airplane! They are a party in your mouth! You can do breakfast sausage instead if you prefer. 

The unbaked biscuits can be frozen in a single layer, then placed in a resealable plastic bag for up to 1 month. Just thaw before baking.

Makes: twelve 3-inch biscuits
Prep Time: 15 min
Cook Time: 25 min

1 cup palm shortening
3 teaspoons onion powder
1 teaspoon Salt
1/2 teaspoon pepper
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch (not flour!)
2 tablespoon baking powder
1 and 1/2 cup non-dairy milk
10 pieces of bacon, cooked, chopped up and cooled
3 teaspoons xanthan gum
1 cup shredded cheddar cheese or cheddar-style cheese, such as Daiya

Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, baking powder and 1 teaspoon salt. Then, add 1 cup palm shortening until coarse crumbs form.After that,  add the onion powder, bacon and cheese; stir to coat with the flour mixture. Stir in the non-dairy milk substitute and combine with a wooden spoon or your hands.
Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the biscuits on the prepared baking sheet and bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature.

What's For Breakfast? Our Favorite {Gluten, Egg and Dairy Free} Pancakes/ Waffles

My kids go crazy over these pancakes! You can put this in the waffle maker and make waffles as well! We love it both ways!

Prep Time: 10 minutes
Cook Time: 10-20 minutes (10 on a griddle)

1 cup brown rice flour (or other gf flour)
2/3 cup potato starch (not flour!)
1/3 cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder (gluten free)
1/4 cup grapeseed oil or canola oil
1 banana mashed (or 1/2 cup apple sauce)
1/2 cup pure maple syrup
1 cup rice milk (or milk alternative)
1 Tablespoon Vanilla
1 and 1/2 tsps cinnamon
1/8 teaspoon salt

This makes enough for a family of 5 with a few left over.  Mix everything together.  You don't even need eggs or egg replacer because the maple syrup acts as a binder. These beauties brown nicely. Cook on a griddle as you would normal pancakes (wait for the bubbles before flipping!). And Walla!

I put raspberries in this one and pureed mango for the sauce. 

Pumpkin Overnight Oats

This is the beginning of a series I am doing on breakfast ideas. I hope you find some inspiration!

Frugal Living is such a great website! My friend graciously sent me this easy as pie recipe from there. I love how easy it is! The easier the better is my motto! I'll say it again. Isn't pumpkin fun this time of year?

photo from frugallivingnw.com

Pumpkin Overnight Oats
*this recipe makes 4 – 1 cup servings
1 1/2 cups regular oats (not instant) (I would use gluten free)
1 1/2 cups milk (almond, coconut, cow’s milk, etc)
1/4 cup pumpkin puree
1 tsp vanilla extract
1 Tbls ground flax seed ( or chia!)
1 tsp pumpkin pie spice
2 Tbls pure maple syrup (or sweetener of choice to your desired sweetness)

Combine milk, pumpkin puree, vanilla, ground flax seed and pumpkin pie spice. Mix well. Add oats. Stir to combine. Cover and store in the fridge overnight. Wake up. Scoop out your portion and heat until desired temperature.

{Gluten and Dairy Free} Breakfast Ideas

Are you in a breakfast rut? Go here to find a lot of new breakfast ideas!

photo from The Fitchen. Check it out!

Gluten-free, Dairy-free, Egg-free French Toast

My husband figured out the secrets of french toast for me, and I am beyond grateful. I tend to buy Trader Joes bread or make bread and then freeze it.  You just put a frozen slice in a plate with 1/4-1/2 inch rice milk (or other milk sub) and 1/2 tsp or so cinnamon. Nuke it for 30 seconds. Turn it over and nuke it again for 30 seconds. Let it sit for a minute. If your bread is not frozen just let it sit in the milk mixture for 30 seconds, flip it over, and let it sit for 30 seconds more (and skip the nuking). Meanwhile, get a pan really hot with coconut oil or grapeseed oil in it. Turn the heat to medium when you add the bread. Turn it over when golden brown. I cover mine with real maple syrup, and berries or bananas. It comes out soft on the inside and crispy on the outside.  I don't even miss the real thing.

{Gluten and Dairy Free} Berry Smoothie

My recent discovery of So Delicious Coconut Yogurt is nothing short of sensational.  It is the secret ingredient in this smoothie. After not having yogurt for over 6 years, this was a happy day.

2/3 cup frozen mangoes

1 and 1/2 cups water

1 banana

1 small container passionate fruit mango coconut yogurt

5 raspberries

1 cup frozen blueberries (I buy them from costco. They are so plump and ripe!)

Blend with a little ice in your blender. You can add additional sweetener if you'd like, but this was plenty for us. I was thinking this would be great with Trader Joe's mango ice cream instead of the mangoes, too!

Looking for Allergy-friendly Ideas for Breakfast Tomorrow?

Look no further!

1. Find cinnamon swirl pancakes here.  They look unbelievable!
2. Sylvanna's pancakes here
3. Gluten Free granola here
4. Hashbrowns with Sausages (and egg if you dare) here
5. Apple and Chocolate Coffee cake here. (you will thank me later)
6. DF,GF Nutella on Toast here.
7. French toast here.
8. Breakfast Cookies here.
9. The Best GF, DF Waffles Ever here

What's for Breakfast? {Gluten and Dairy Free} Peach and Blueberry Waffles with Cinnamon Goo

I posted this previously. We do a version of this every Saturday if we can.We are going to whip up some today. I'd love to hear any ideas you have for breakfast!!

Here's the post:
I have been really sick yesterday and today. Yesterday, I had little to no motivation to do much. I'm not sure if I am feeling better, or was just overly inspired by watching Master Chef last night. I think I must be feeling better, because today I decided to make waffles. Not just regular waffles, but I decided to experiment with peach waffles topped with blueberries, peaches and cinnamon goo. Ok, maybe it was the Master Chef episode. It took all of the energy I had, but I think it was worth it.  I hope you enjoy these as much as we did. The waffle base recipe is adapted from several recipes, but I changed it all so much I think I can call it mine. ;0) I have discovered that you can omit the eggs (egg-replacer for me)  if you use real maple syrup. It binds like an egg!

WARNING: Please take note of where after the milk substitute I say to take out 2 TBS of liquid. This is very important! I just don't want you to miss it and have it be too runny.

Note: I am posting this for allergy-free Wednesdays.   If you want more recipes, go take a gander.
This makes four 12 inch waffles:

To Make Waffles:
2 tsp GF baking powder
1/2 tsp salt
1 cup brown rice
2/3 cup potato starch
1/3 tapioca starch
1 tsp xanthan gum
1/2 peach sliced into thin small chunks
1 and 1/2 tsp cinnamon

mix separately:
1/2 cup pure maple syrup (this also binds it like an egg)
(or 1/2 cup sugar and 2 eggs. Egg-replacer works)
1 TBS vanilla extract
1/4 grapeseed oil
1 cup coconut milk and 1/2 cup rice milk (you can use 1/2 cups of any milk substitute) minus 2 TBS of liquid

Mix dry and wet ingredients until combined.
Put in waffle maker (or make into pancakes). Meanwhile, slice peaches for the top and make the cinnamon goo.

Cinnamon goo:
1/2 cup pure maple syrup
1/2 tsp cinnamon
(You could also top with cinnamon and sugar.)

Top with fresh sliced peaches and blueberries. Drizzle with cinnamon goo!

Summer Gluten, Egg and Dairy Free French Toast

I am posting this at Allergy Free Wednesdays. This was like a fresh breeze of summer time.Not to mention, so easy! First I took the bread recipe from my blog and made a loaf in my bread maker. If you don't have a bread maker, feel free to use regular gluten free bread. I put it on a plate filled with rice milk. Then I put coconut oil on my large griddle and turned the heat up to 350F. If you are using regular bread you can sprinkle some cinnamon on top of the milk before you set the bread slices in it. Put a slice of bread in the milk, turn it over, and then let it set for a little bit. No need to add eggs!  Put it on the hot greased griddle, and cook until crispy and golden. I topped it with pure maple syrup, strawberries and blueberries. Oh, man!

Experiments in the Kitchen- Part 4

I posted these recipes earlier and finally had a chance to make them.

1.Cinnamon Swirl Pancakes here. I made them with granulated maple sugar and egg replacer. I skipped the icing and they were still crazy sweet. I found that they truly tasted like flat cinnamon rolls. The egg-replacer did make them more gummy which was unfortunate, but I still really enjoyed them. I still would highly recommend them if you are looking for something new.  I froze some and reheated them. I don't think it changed them that much. The second day they definitely weren't as good as when they were fresh.

2. Gluten free Sausage and Cheddar biscuits here. I skipped the sausage and used 6 slices of crumbled bacon instead. (Farmland brand). For cheddar I used "Daiya" non-dairy cheddar cheese.  I used palm shortening, as well. Oh, wow. They were so flaky and delicious. They were even almost as good the next day. I had to pack a lunch, and they were fantastic to take in a lunch bag.  I'm thinking these would be perfect on a long road trip. My husband who eats dairy and gluten really enjoyed them, too. I was so glad I made them and can't wait to make them again.

Pumpkin Apple Pie Muffins

I know we are moving into summer instead of fall, but I couldn't resist these Pumpkin apple pie muffins here.  I love a good muffin and if you throw the word pie in there, what's not to love? I will forget the walnuts (begrudgingly! They look so good) and use a gluten free flour blend instead of the coconut flour (The ratio: 1 cup brown rice to 2/3 potato starch to 1/3 tapioca starch).

This wonderful photo is from theunrefinedkitchen.com

Pumpkin-Apple Pie Muffins

1 cup chopped apples (about 1 apple)
1 cup pumpkin puree
4 eggs
1/2 cup applesauce
1/2 Tbsp. vanilla
1/3 cup honey
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup coconut flour, sifted
1/3 cup walnuts, chopped (sprinkle on top)

Directions:
1. Preheat oven to 350 degrees. Line regular-sized muffin pan with liners.
2. Combine chopped apple, pumpkin puree, eggs, applesauce, vanilla and honey. Mix well.
3. Add dry ingredients and mix until incorporated.
4. Divide batter among 12 muffin cups. Sprinkle chopped walnuts on top.
5. Bake at 350 degrees for 30-35 minutes.
6. Store in an airtight container in the fridge.

27 Gluten Free, Dairy Free Breakfast Recipes

Breakfast is always a hard one for me. I want something delightful, but it's hard to feel too creative in the morning. Go here to see 27 fantastic ways to make your breakfast enjoyable. The recipes include: pina colada pancakes, pumpkin pancakes with cinnamon syrup, fried polenta, pear bread, eggs benedict strata, mexican breafast pizza, and more!

The Best GF and DF Waffles Ever

This may seem a little complicated, but I promise you it will be worth it. In over 6 years of being gluten and dairy free these are one of the best things I have eaten! I crave them every single weekend. Even my family members (kids and husband) that eat gluten love them (which for them is saying something). It comes from the cookbook "Cooking for Isaiah" by Silvana Nardone. If you don't have it, I'd suggest you get one as fast as you can! Mixing up these mixes takes a little while, but later makes cooking easy as pie. So it sounds overwhelming, but keep in mind in the long run this saves you a lot of time! You could always half them, too, if you don't want to commit to that many servings.

First you make the all purpose mix below. This can be used as an amazing all purpose flour blend to use in recipes.  It makes about 10.5 cups.
All-purpose flour blend
6 cups white rice flour
3 cups tapioca flour
1 1/2 cups potato starch
1 TBS salt
2 TBS xanthan gum

Then you take that and make this pancake mix. I keep this on hand which makes pancake or waffle making a snap! Go here to make it into pancakes. (the best pancakes ever!)

Silvana's pancake mix

9 cups Silvana's All Purpose Flour blend (above)
1 cup plus 2 TBS sugar (I used granulated maple)
3 TBS baking powder
2 and 1/4 tsp salt

To make it into waffles you take. . .

1/4 cup granulated sugar (I only add 1/4 cup maple sugar instead of both of these sugars to make it not as sweet)
1/4 cup packed light brown sugar
1 and 1/2 tsp ground cinnamon
2 cups Silvana's pancake mix (see above)
2 large eggs, at room temperature, slightly beaten (I use egg replacer)
1/4 cup vegetable oil
1 TBS vanilla
1 and 1/2 cups rice milk

Waffles with strawberry sauce, chocolate sauce, Enjoy Life chocolate chips and Bananas

Mix the dry ingredients first, then the wet ingredients separately. Combine wet and dry ingredients until just barely mixed. Cook in a waffle iron as you normally would.

Allergy-friendly Breakfast Cookies

One of my favorite blog authors, (www.moneysavingmom.com) is trying these breakfast cookies this week. She found them here.  I think I need to try them! If you are looking for an easy, healthy breakfast idea that has only natural sugars, this is a great idea.  Besides, who doesn't love an excuse to eat cookies for breakfast? I would omit the nuts and possibly add pumpkin seeds, or sunflower seeds. I need to first figure out a sub for the almond meal. Maybe Silvana's flour blend (here)?
1 1/2 cups gluten free rolled oats
1 cup coconut flakes
1/2 teaspoon salt 
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 175C. Line baking sheet with parchment paper. 

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. 

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown

Silvanna's Pancake Mix

First, I need to apologize. I scarfed these down before I could even think of taking a photo! These pancakes were the best allergy friendly pancakes I have had to date. My family members who can eat wheat even enjoyed them. They are from my favorite cookbook "Cooking for Isaiah" (see side bar). What I love is you can mix up this flour blend and then when you want to whip up some pancakes it is a snap. We may need to have this every weekend!

9 cups Silvana's All Purpose Flour blend (go here for the recipe)
1 cup plus 2 TBS sugar (I used granulated maple)
3 TBS baking powder
2 and 1/4 tsp salt

To make pancakes I combined 1/4 tsp salt, 2 more TBS brown sugar (I used maple), 2 large eggs (I used ener-G egg replacer), 1 and 1/4 cup rice milk, and 2 TBS oil (I used grapeseed) in a bowl. Then add 2 cups of the pancake flour mix mentioned above. Mix until just combined. Cook like pancakes on a greased griddle or in a pan. And walla! You have 20 pancakes. Her cookbook also has recipes for s'mores pancakes with marshmellow sauce, banana pancakes with warm cinnamon goo, blueberry-lemon sourdough pancakes, gingerbread pancakes with apple-cinnamon slaw. . . and I don't even have time to mention the crepes and schmancy waffles that use this mix. I can't wait to try some and report more later.