Crispy Whole Grain Waffles

 2 c. whole wheat flour

1 c. whole-grain flour mix (combination of ground: oats, brown rice, millet, sorghum)

1/4 c. ground flax meal (or substitute 4 eggs)

2 T. baking powder

1 tsp. salt

1/4 c. sugar

1/2 c. oil

2-4 c. water (start with 2 and add more as needed to make a thin batter)

Combine all the ingredients and cook on hot waffle iron until lightly browned.

Crispy Oat Flour Waffles

 Yummy, easy Saturday morning breakfast.

3 c. oat flour*
4 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
1/2 c. melted butter or coconut oil
4 eggs
1/4 c. maple syrup

Whisk everything together in a large bowl, then let the batter rest 5 mins. Pour onto a hot waffle iron and cook until slightly brown and crispy.

*If you want a really crispy waffle, you can substitute 1 c. gluten-free flour for one of the cups of oat flour.

Apple Cauliflower Porridge

1 c. cauliflower florets (frozen is fine)
1/4-1/2 c. applesauce
dash salt
dash cinnamon
1 T. coconut oil

Cook the cauliflower (steam or microwave).  Mash the cauliflower into small bits, then add the rest of the ingredients.

Amish Oatmeal

1/2 c. milk or water
1 1/2 c. oatmeal
1/4-1/2 c. sugar
1/4 c. butter, melted
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla

Combine all ingredients, then spread in a 9x13" pan. Bake at 350 degrees for 25-30 mins.

I have loved this recipe ever since I stumbled upon it as a college student. It is quick and easy and delicious and so easy to adapt. (Try adding cinnamon, nuts, seeds, dried fruit....) I usually double it and bake in a cookie sheet.

Oven Baked French Toast

1/4 c. butter, melted
1/2 c. brown sugar
1 T. cinnamon
8-12 slices sandwich bread
6 eggs
1/2 c. milk, cream, or water
1 pinch salt


Place butter in a 9x13-inch baking dish and place in oven heated to 350 degrees. When melted, tilt pan to spread butter to coat bottom of pan.  Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange bread in two layers over brown sugar mixture.

Beat eggs, milk, and salt in a bowl; pour over bread. (Can cover and refrigerate overnight.)

Bake at 350 degrees until golden brown, about 30 minutes.

Adapted from:  http://allrecipes.com/recipe/221259/best-oven-baked-french-toast/print/?recipeType=Recipe&servings=8

Hot Cross Buns

2 1/2 c.gluten-free flour
1 3/4 tsp. xanthan gum (omit if your blend already contains it)
1/2 c. sugar
3 tsp. instant yeast
1 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. salt

1 c. cranberries
1 tsp. pure vanilla extract
1/2 tsp. vinegar
3/4 c. warm water
2 eggs
1/2 c. butter, melted and cooled

1 cup powdered sugar
2 to 3 teaspoons water

In the bowl of a stand mixer, place the flour, xanthan gum, granulated sugar, yeast, cream of tartar, cinnamon, allspice and salt, and whisk to combine well. Add cranberries and toss.

Add the vanilla, vinegar, water, eggs and butter, and mix until dough forms a large ball. Divide the dough into 12 pieces and roll each piece of dough into a tight ball. Place the buns about 2 inches apart on parchment-lined baking sheets. 

Place in a warm and humid, draft-free environment to rise until about 140% of their original size. They will rise more during an “oven spring.” 

Bake at 350 degrees until the buns are golden brown and firm to the touch, 25 to 35 minutes. Allow the buns to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

While the buns are cooling, make the icing for the cross. In a medium-sized bowl, combine the remaining 1 cup confectioner’s sugar with 2 teaspoons water. Mix to combine well. Once the rolls have cooled completely, use the icing to make a "cross" on the top of each bun.

Adapted from: http://glutenfreeonashoestring.com/hot-cross-buns-revisited/

These are soooo good and surprisingly easy!

Blueberry Muffins

3/4 c. brown rice flour
1/2 c. gluten free flour
1/2 c. tapioca flour
1/2 c. sugar
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. butter
1 egg
1/2 c. water or milk
1 c. blueberries

Combine the dry ingredients together, then add the wet ingredients and mix until just moistened. Fold in the blueberries. Divide among 12 muffin cups and bake at 400 degrees for 15-20 mins.

Yum!

Pannukakkuja, Finnish Pancakes

6 eggs lightly beaten
1 c. flour
1 c. milk
¼+  tsp. salt
½  cube of butter or 4 Tbsp coconut oil or butter  

Melt butter in a jelly roll pan ((If you use a jellyroll pan or cookie sheet, make sure it is flat bottomed, not wobbly.) or in a 9x13 for thicker pancakes. Mix remaining ingredients together and it will be slightly lumpy. Pour batter over melted butter and bake at 425 degrees for 15-20 + minutes (if thicker).

Cut into squares and serve with your favorite toppings. Eat it quick while it’s warm!

We like maple syrup, jam, or lemon juice with a dusting of powdered sugar. Enjoy!

This is a traditional recipe passed down from my husband's mother's mother's mother, who came from Finland.

Lentil Pancakes

1 c. lentil flour*
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3/4 c. water
3 T. coconut oil
1 egg
3 T. honey

Combine dry ingredients thoroughly, then stir in wet ingredients. Cook on a well-greased griddle.

*Really good using 1/2 c. lentil flour and 1/2 c. oatmeal flour too.

These are really good and full of protein!

Coconut Waffles

5 eggs
1/2 c. milk/water
1/2 c. butter or coconut oil
1/2 c. sugar/coconut sugar
3/4 c. potato starch
1/2 c. coconut flour
1 T. baking powder
1/4 tsp. salt
1 T. lemon juice/vinegar
1 T. vanilla extract

Place all ingredients in blender and blend until well combined. Cook on well-greased waffle iron.

Breakfast Cookies

1/4 c. coconut oil, or butter, softened
1/2 c. honey or maple syrup
2 eggs
1 tsp. vanilla
1 c. nut butter
2 1/2 c. oats
1 tsp. baking soda
1/4 c. chocolate chips or dried cranberries
1/4 c. chia seeds (or other kind)
1/4 c. sunflower seeds

Combine honey and oil until creamy. Add eggs, vanilla, and baking soda.  Mix well. Add nut butter; then stir in oats, seeds, and chocolate chips/cranberries.  Drop onto cookie sheet. Bake at 350 degrees for 10-12 mins.

Easy Granola

1/3 c. jam, any flavor
2 Tbsp. butter
1/2 tsp. cinnamon
2 c. oatmeal
2/3 almonds/sunflower seeds
1 c. raisins/dried cranberries

Combine jam and butter in microwave safe bowl; microwave until melted and stir to combine.  Add cinnamon, oatmeal, nuts/seeds, and dried fruit. Toss to coat. Spread evenly in a baking dish. Bake for 25 minutes at 325 degrees, stirring twice during cooking.  Allow to cool and serve or store in an air tight container.

Oatmeal German Pancakes

6 eggs
1/2 tsp. sea salt
2/3 c. milk or water
1 c. oats
1 tsp. baking powder
1 tsp. cinnamon, opt
1/2 tsp. nutmeg, opt

3 T. butter, melted in pan

Preheat oven to 400 degrees. Put butter in a 9x13" pan and place in oven to melt. Place all the ingredients, except butter, in blender (Vitamix). Blend til smooth. Pour into the hot 9x13" pan. Sprinkled the batter with cinnamon-sugar, if desired. Baked for 15-20 mins.

A quick and healthy breakfast.

Doughnuts

1 1/2 c. GF flour mix (I use Jule's)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. nutmeg
2/3 c. brown sugar
4 T. butter, melted
4 T. oil
2 eggs
1 1/2 tsp. vanilla
3/4 c. plus 2 T. heavy cream

Glaze:
1 c. powdered sugar
2-4 tsp. milk

Combine dry ingredients, then add wet ingredients. Stir until smooth. Spoon into doughnut pan (or mini-muffin pan for "doughnut holes").  Bake at 350 degrees for 20 mins.

For glaze, add milk to powdered sugar by teaspoons until you have a smooth, but pour-able consistency. Drizzle over cooled doughnuts.

Adapted from: Gluten-Free on a Shoestring, Quick and Easy by Nicole Hunn.

These are definitely drool-worthy!

German Pancakes

6 eggs
1/2 teaspoon sea salt
2/3 cup milk or water
2/3 cup gluten-free flour mix (can also use almond flour) 
3 tablespoons butter*
1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a 9x13" pan in the hot oven. When the butter has melted, remove from the oven and tilt to coat the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.

Bake for 15-20 minutes. Remove from the oven and serve while still hot. Drizzle with the topping of your choice or sprinkle with powdered sugar.


Adapted from: http://www.barefeetinthekitchen.com/2012/01/german-pancakes-grain-free.html

*When first making this, I plunged ahead without reading the directions entirely and added all the ingredients together, including the butter and cinnamon. I used cooking spray on the pan, sprinkled the batter with cinnamon sugar, and baked it for 20 mins. It came out great, like a thin coffee cake. The kids actually liked that version better.

A quick and healthy breakfast.

Coconut Pancakes

4 T. melted butter
1 c. unsweetened shredded coconut*
4 eggs
1/2 c. applesauce, unsweetened
2 T. honey
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vinegar

Put all ingredients in Vitamix and blend thoroughly. Cook over med. heat til brown, flip and continue cooking. Watch carefully, because these don't take as long to cook as regular pancakes.

*or 3 T. coconut flour

Homemade Sausage

Add to 1 lb. ground pork:

Italian Sausage:
1/2 c. applesauce
1 tsp. salt
1 tsp. pepper
2 tsp. sage
1 T. Italian seasoning
1/2 tsp. cayanne pepper

Breakfast Sausage:
1/2 c. applesauce
1 tsp. salt
1 tsp. pepper
2 tsp. sage
1/2 tsp. onion powder

Pumpkin Souffle

4 eggs, whites and yolks separated

1 cup roasted pumpkin or canned pumpkin

¼ cup pure maple syrup, pure honey or sweetener of choice

1 teaspoon pure vanilla extract

1 tablespoon pumpkin pie spice

1-2 teaspoons coconut oil or butter for greasing

Preheat oven to 350 degrees F.

Whip egg whites only until peaks form. Using a stand mixer makes this very easy!

Mix together the yolks, pumpkin, maple syrup, vanilla and pumpkin pie spice until well mixed.

Once peaks form with the egg whites, gently incorporate the pumpkin/yolk mixture.

It’s very important not to over mix at this point.

Fold the combined egg mixture into a well greased souffle dish, pie dish or small individual ramekins.

Bake until mixture is cooked through and top is golden brown. See notes for bakes time for different baking dishes.

Notes

Approximate bake times: Souffle dish: 20-25 minutes or until cooked throughout Pie Dish: 18-20 minutes or until cooked throughout Individual ramekins: 15-20 minutes or until cooked throughout

From:  http://www.primallyinspired.com/pumpkin-souffle-grain-dairy-nut-free/

Delicious!!!

Cranberry-Apple Bars

Bars:
1 1/2 c. oatmeal flour
3/4 c. oats
1 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
2 T. oil
1/2 c. applesauce
1 tsp. cinnamon
1 egg
1 tsp. vanilla

Filling:
1 c. applesauce (chunky)
1/3 c. dried cranberries
1 T. brown sugar
1/2 tsp. cinnamon

Combine all ingredients for bars and mix well. Spread half of mixture in a 8" square pan. Mix together the filling and spread on top of oat mixture. Then, spread rest of oat mixture on top. Bake at 375 degrees for 30-35 mins.

Orange Rolls

2 1/2 c. gf rice flour blend

1/2 c. tapioca starch

3 T. yeast

1/4 c. sugar

1/2 tsp. salt

1 tsp. baking powder

1 tsp. xantham gum

4 T. butter

1/2 c. water

1/2 c. + 2 T. milk or water

1 egg

Combine the flour, starch, yeast, sugar, salt, baking powder, and xantham gum. In a bowl, combine water and butter; microwave until the butter is melted. Add the milk and egg to the melted butter mixture and stir. Once it has cooled  slightly, pour it into the flour mixture. Stir until a soft dough forms. Spread into a 9x13" baking dish. Cut into squares. Let rise until doubled.  Bake at 350 degrees for 35 mins.  Frost while still warm.

Frosting:

1 c. oranges (juice, plus a little zest ground in food processor)

2/3 c. sugar

1/4 c. butter

2 T. sweet rice flour

Heat oranges and sugar in a pan until zest is tender. Add the butter and melt. Remove a little of the mixture and add sweet rice flour in a separate container. Stir until no longer lumpy, then add back into the pot. Stir until slightly thickened.