Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Overnight Breakfast Polenta Bowl

After a stint with Thistle meal delivery service, I was introduced to polenta and decided to make an overnight polenta breakfast similar to overnight oats for quick morning meals.

I have tried to make polenta in the past and didn’t care for the time and attention it needed, so I switched to the tube of polenta (no herbs or flavorings added). If you want to make polenta from scratch for this recipe, I’m sure it would work. Kitchn has a quick way to make polenta.

Polenta bowlIngredients

  • 1/2 tube of already cooked polenta
  • One small piece of whole fruit (nectarine, apple, peach, pear, 1/4 cantaloupe, cherries or dried cranberries) or 1/4c jam
  • 1/4 cup milk (coconut, cows, rice, etc)
  • 1/4 tsp vanilla
  • 1/4-1/2 tsp cinnamon
  • 1 tablespoon sweeter of choice (maple syrup, honey, sugar, stevia, brown sugar, etc)
  • 1 tablespoon diced nuts (walnuts, almonds) or granola

Heat polenta in a bowl for 1 minute. Smash polenta with a fork. Add 1/4 cup milk and heat 30 seconds more. Smash polenta with fork some more. Add extra milk for desired consistency.  Stir in the vanilla, cinnamon, maple syrup into polenta mixture.

Layer 1/2 diced whole fruit into a pint mason jar then 1/2 polenta mixture. Finish with remaining fruit then polenta mixture. Put in refrigerator over night. Top with nuts or granola and enjoy.

 

 

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PB&J Crepes & Pancakes (Gluten Free)

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PB&J Crepe

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PB&J Pancake

This far exceeded my craving for pancakes. I was tired of the same old gluten free pancake and wanted a moist flavorful pancake. I had the quinoa on hand and decided to throw it in because these flavors were reminding me of my PB&J quinoa bowl recipe.

I was so impressed at how well these stuck together and flipped so nicely. I even tried making a large crepe and it didn’t do to bad when I flipped it.

Gluten Free PB&J Crepes & Pancakes

INGREDIENTS
1 1/4 cups Kinnikinnick Foods Pancake & Waffle Mix (Gluten Free)
1 1/2 cups warm water
1/4 cup granulated sugar
1/4 cup creamy gluten-free peanut butter or other nut butter
1/8 teaspoon salt
1 egg
1/2 cup banana, smashed (about 1 small)
1/3 cup quinoa, cooked or 1/3 cup oatmeal, cooked

TOPPINGS
1 cup sliced strawberries or preserves of your choice
1 sliced banana, if desired
Powdered sugar for sprinkling

DIRECTIONS

  1. In large bowl, stir pancake mix, warm water, peanut butter, granulated sugar, salt, and egg with whisk.
  2. Fold in the quinoa or oatmeal and banana. The batter will be runny. Add a little more quinoa or oatmeal if you like thicker pancakes.
  3. Heat griddle or skillet over medium heat (375°F).
  4. Wait for the griddle to be hot then brush with vegetable oil if necessary.
  5. For each crepe, pour 1/3 cup batter onto hot griddle; For each pancake, pour 1/4 cup batter onto hot griddle.
  6. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  7. Top pancakes with sliced strawberries or preserves; roll for crepe or leave flat for pancake; sprinkle with powdered sugar.

 

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Stack o’ Flap Jack’s

 

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Oversized crepe did well flipping.

This idea was based on this recipe.

 

Alternative: 

I’ve added 1 tsp pumpkin spice to this recipe for a fall treat! Top with powder sugar.

 


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Gluten Free Chocolate Chip Banana Bread

IMG_0899-1.JPGI was incredibly surprised with the amount of moisture in this banana bread, the golden crunchy outside and how it didn’t taste grainy on the inside! You don’t even have to click on the picture to the right to see the moisture oozing from this bread.

This is a great banana bread even if you aren’t gluten free. I had to slice this bread and put it in the freezer asap because I had already eaten 3 pieces of it and it should be savored.

Delicious!

The amount of banana in this recipe may be reduced to 12oz or about 4 medium bananas. Nuts and dried fruit are optional, feel free to mix in your favorites.

Gluten Free Chocolate Chip Banana Bread

INGREDIENTS
1/2 cup All Purpose Gluten Free flour or Rice Flour
1.5 cup Almond flour or Oat Flour
3 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp margarine or butter
1 1/4 cups sugar
16 oz bananas (about 5 average sized ones)
4 large eggs
3/4 cup chocolate morsels (0r cranberries or other dried fruit)
1/2 cup nuts (optional)

DIRECTIONS

  • Preheat oven to 350 and lightly spray two loaf pans.
  • Sift flours, baking powder and salt in a medium bowl.
  • In a large bowl, beat the butter, sugar and bananas together until smooth.
  • Briefly stir in the eggs to the banana mixture.
  • Pour the flour mixture into the banana mixture until blended. You will see lumps of butter if your butter was cold.
  • Pour into loaf pans and bake for 60 minutes or until a skewer comes out clean and the cake is just firm. If you have a glass or dark metal loaf pan, you may want to keep an eye on the loaf and put tin foil over it if the edges start to brown early.
  • Cool for 10 minutes before serving or once completely cool, slice and freeze for up to a month.

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Nutritional Information (per serving)
Serving = 16 (with 16oz of banana)

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Modified from this recipe.


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Sweet Potato Squash Red Onion Frittata With Quinoa

It is difficult to find a veggie packed breakfast. This tasted great warm or cold and was packed with vegetables. Feel free to make adjustments and pack in more vegetables. The original recipe can be found here.

 

Ro20140427-151247.jpgasted Squash and Red Onion Frittata With Quinoa

Total time: About 1 hour 15 minutes plus 10 minutes cooling time

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, chopped
  • 1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
  • Salt and freshly ground pepper to taste
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 2 ounces non-dairy Parmesan or mozzarella cheese, grated/shredded
  • 3 eggs
  • 1/2 cup non-dairy milk
  • 1/2 cup cooked quinoa
  • 1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced) How to roast butternut squash
  • 1/4 cup Aleia’s Gluten Free Italian Breadcrumbs

1. Cook squash if needed. Preheat oven to 425 degrees. Oil a 2-quart baking dish or casserole dish.

2. Heat 1 tablespoon olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

3.  In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions, leek mixture, squash, cheese, and quinoa. Combine well. Scrape into the prepared baking dish. Sprinkle with breadcrumbs.

4. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.

Yield: Serves 6

Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The frittata will also keep for 2 to 3 days and freezes well. Reheat in a medium oven for about 20 minutes.

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Quinoa Egg Scramble

Today’s breakfast was simple yet adventurous for me. The salsa verde was homemade from produce box tomatillos, and the eggs were pasture raised. What an all around healthy, refreshing and light meal.

Quinoa Salsa Verde Scramble

1/4 cup dry quinoa, cooked, warm
2 eggs or egg substitute, scrambled
2 tablespoons homemade salsa verde

Mix all together and enjoy.

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