Category Archives: breakfast/brunch

Gluten Free Muffins

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Theses muffins can be made with lots of different fruits or none at all. They are dairy free, gluten free, sugar free, sweetened with dates, full of good fiber and taste amazing.

This recipe can be made with a variety of different fruits. I have used blueberries, raspberries, raisins, and apple with cinnamon, or try a combinations of your favorites. This recipe is also dairy free and gluten free but if you prefer some gluten in you diet replace the flax flour with wheat bran. Makes 12 muffins. This batter can be store in the fridge to bake later.

four different muffins one batter
  • 1 1/4 cups almond flour
  • 1 1/2 cups flax flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup Date Puree
  • 1/3 cup almond milk
  • 3 eggs
  • 1/3 cup coconut oil (melted)
  • 1/2 tsp. vanilla
  • 3/4 cup fruit

Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!

Layered Vegetable Loaf

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This was one of my Aunt Marion’s favorites. I have changed the original recipe and replaced rice with cauliflower and also use fresh onion and garlic instead of the salt form. Add your favorite seasonings. Any kind of cheese can be used. This can be made ahead and stored in fridge or frozen. Reheat in microwave or oven. If freezing I suggest slicing in portions before freezing.

Layered Vegetable Loaf

First Layer

  • 1 cup finely chopped broccoli
  • 1/2 cup grated cheese (cheddar or marble)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Second Layer

  • 1 cup finely chopped cauliflower (chopping in food processor works great)
  • 1 sweet bell pepper finely diced
  • 1/2 cup grated cheese (mozzarella or cheddar)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Third Layer

  • 1 1/2 cup grated carrot
  • 1/2 cup grated cheese (cheddar or marble)
  • 2 Tbsp. finely diced onion (optional)
  • 1/2 tsp. finely diced garlic (optional)
  • 1/2 tsp. each salt and pepper
  • 2 eggs

Mix each layer in a bowl. Grease an 8 x 4 inch loaf pan and press each layer into the pan. Bake a 325°f for approx. 1 1/2 hours or until an inserted knife comes out clean. Let cool slightly. Slice and enjoy.

Banana Peanut Butter Smoothie

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This is Eastons’ Recipe

So I received this recipe from my eight year old grandson Easton. Easton loves trying all kinds of foods. He has been a great support in testing and giving his honest opinion on almost every recipe that I have on this site. So hopefully I will be able to share more of his creations.

This one is very good.

  • 1 banana peeled and cut up into blender
  • 4-5 pieces of ice
  • 1&1/2 spoon full peanut butter (natural no sugar added)(I use approx. 1/8 cup
  • cinnamon(as much as you want)Easton says “you can’t have to much cinnamon”
  • almond milk(or milk of choice) approx. 3/4 cup

Blend it all together and enjoy.

Brunch Pizza

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Crust (preheat oven to 350°F)

  • 1 large sweet potato
  • 1 Tbsp. oil
  • 1 tsp. cumin
  • 1 tsp. salt

Grate sweet potato into bowl. Add oil, cumin and salt, mix well. Grease 12″ round pan with sides, spread sweet potato mix on pan pressing down with hands to pack well making sure to build up sides a bit. Bake in preheated oven for 15 – 20 min. While crust is baking make filling.

Filling (This filling can be doubled)

  • 1/2 Spanish onion sliced
  • 2 cloves garlic chopped fine
  • 1/2 cup corn fresh or frozen
  • 1 can black beans (drained and rinsed)
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • ———
  • 6 – 8 eggs depending on size
  • Grated cheese to top (optional)

In a hot pan add approx. 1 Tbsp. oil and saute onions and garlic for a few minutes until soft, add corn, beans and seasonings and continue to cook for approx. 5 minutes stirring often. With a potato masher, slightly crush beans. Remove from pan and cool. (I will quite often make a double batch of this filling and use it in wraps, make it into veggie burgers, use it in burrito bowls etc.)

In a bowl whisk 6 – 8 eggs and add approx. 1 1/2 cups of cooled filling. Remove crust from oven and pour mixture over it, return to oven for about 10 minutes or until eggs are set. Remove from oven and top with your favorite cheese. Return to oven just long enough to melt cheese. Remove from oven and let rest for 5-10 minutes before cutting.

Some suggested sides for serving

  • Salsa
  • Sour Cream
  • Avocado
  • Tomatoes
  • Guacamole
  • Tortilla Chips

Multi-Grain Bread

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Fresh from oven

This dough is great for bread, rolls or pizza dough. Makes 3 loaves of bread or 2 loaves and 1 large pizza crust. You can store dough in fridge until ready to make pizza. Remove from fridge approx 1 hr before using.

  • 1 cup warm water
  • 1 Tbsp. yeast
  • 2 cup boiling water
  • 1/4 cup red river cereal or any other grains you like
  • 1/4 cup oats
  • 1/2 cup shortening
  • 2 tsp salt
  • 6-7 cups flour whole wheat or white or a combination of both

Bloom yeast in 1 cup of warm water. In mixing bowl soak grains and oats in 2 cups boiling water, add shortening and salt. Once yeast is ready and grain /oat mixture has cooled, start mixing in flour. If using mixer with a dough hook add 5 cups of flour to start and mix till incorporated. Continue to add flour as needed to get the dough to the point of clearing the sides of bowl (pulling away from the sides of bowl). Add more flour as needed. Continue to knead until dough has a smooth look and is stretchy when you pull on it. Once you have enough flour mixed in it should take about 5 minutes to get to this point. If mixing by hand add 3 cups of flour to start, mix to incorporate and continue to add flour and knead, starting in bowl and moving to counter top dusted with flour and knead for 5 – 10 minutes adding more flour as needed.

Place dough in greased bowl and let rise till double. Approx. 1-2 hours. Punch down and divide into 3 equal portions. At this point you can form how ever you like. If making into loaves of bread place in pans and let rise until doubled in size. If using for pizza dough spread on pan and add toppings, or store in plastic bag in fridge until ready to use.

For bread bake at 400° F for 25 – 35 min.

Pancakes (no syrup needed)

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these were made with flax meal in place of flour
  • 1/2 cup flour (your favorite kind; can make gluten free using flax meal)
  • 1/2 oat bran
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp.salt
  • 1/2 cup milk (any kind)
  • 1/2 cup unsweetened apple sauce (or just finely grated apple)
  • 2 T melted butter
  • 1 egg

Mix all dry ingredients. Add wet ingredients and stir.

Peel and core 1 apple, slice into thin slices (approx. 1/4 inch).

Heat pan with a bit of oil. Using a scoop, scoop batter into heated pan. Do not over crowd your pan. Place an apple slice on each and push down a bit. Sprinkle with more cinnamon. Cook until brown and flip. Cook until cooked through. Pancakes will be done when they spring back when touched.