Breakfast Recipes

*Creamy Coconut Rice

* 1 cup-Brown Rice Basmati

*1 1/4 cups-Water

*1/2 cup-Light Coconut Milk

*1/2 Sea Salt

 Bring water and coconut milk to a boil.
 Add rice, cover, and reduce heat to low.
 If you like, add a cinnamon stick while the rice is cooking.

*Best Morning Waffles

To save time in the morning, mix batter the night before, cover and store in the refrigerator overnight. Stir the batter in the morning while your griddle heats up. If batter is too thick, add more milk. Using an egg substitute isn’t recommended for these waffles.

4 eggs
5 tablespoons sugar (Or 2 1/2 packets of Stevia) 
1/4 cup butter or vegetable oil (or Extra Virgin Olive Oil)
1 cup milk of choice (plain-flavored rice, soy or almond)
1 teaspoon vanilla
2 cups brown rice flour*
2 teaspoons xanthan gum
1 tablespoon baking powder
1 teaspoon Sea salt

  1. Beat eggs and sugar together in mixer bowl until light and frothy. Add oil, milk and vanilla and mix until well combined.
  2. In a separate bowl, mix together flour, xanthan gum, baking powder and salt. Add to egg mixture and beat on low speed until well combined. Batter should be thick.
  3. Pour a small portion of batter into a well-oiled waffle iron and cook until done. Repeat until all batter is used.
*TIP For lighter waffles, use 11/2 cups brown rice flour and 1/2 cup sorghum flour.

TIP For banana-nut waffles, add 1/2 ripe mashed banana to liquid ingredients; add 1 tablespoon ground almonds or pecans to the dry mixture. For blueberry waffles, add 1/2 cup fresh or frozen blueberries to liquid ingredients. (If your family prefers waffles with consistent texture, puree blueberries in the blender before adding them to the batter.) If batter is too thin, add more flour, a tablespoon at a time.

*Berry stuffed french Toast

For convenience, make this batter the night before and refrigerate it overnight. Then bake according to recipe instructions. If using larger berries, like strawberries, be sure to slice them. Drizzle warm French toast with maple, raspberry or strawberry syrup.

2 cups mixed berries, fresh or frozen
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
5 tablespoons sugar, divided
8 slices gluten-free bread, cut into 1/2-inch cubes
1 cup coconut milk
2 teaspoons vanilla extract
1/4 teaspoon baking powder
4 egg whites*
2 eggs*
2 teaspoons coconut oil

  1. Pre-heat oven to 400 degrees. Grease a 9-inch pie dish or a 9x9-inch baking pan.
  2. Mix together berries, lemon juice, lemon zest and 2 tablespoons sugar. Set aside.
  3. Place half the bread cubes in the bottom of prepared dish. Layer fruit mixture evenly over the bread. Spread remaining bread cubes over the fruit, covering as much as possible.
  4. Mix remaining ingredients together in a mixing bowl until well blended.
  5. Pour liquid mixture over the bread and fruit. Make sure all the bread is coated with liquid.
  6. Place dish in oven and cook for 20 to 30 minutes until bread begins to brown and most liquid has been incorporated. Cool for a few minutes, slice and serve.
*TIP For egg-free French toast, substitute the flax gel equivalent of 4 eggs Click Here
For egg substitute

*Coconut Pancakes

Coconut Flour Pancakes (makes one pancake):
1 egg or 2 tbsp arrowroot powder
1/8 tsp vanilla extract
1 packet stevia
1/16 tsp salt
1/6 cup coconut milk unsweetened
1/16 tsp baking powder
1 1/2 tbsp coconut flour

blend together grill over med heat with oil or butter. serve with greek yogurt and blueberries sprinkled with xylitol. =) I thought it was better than normal pancakes.

Gluten-Free Quinoa Breakfast Brownies

Understanding that many of you use eggs in baking, and others may not use oatmeal- or raisins, for that matter- I'll suggest choices and alternatives in the ingredient list. I know how it goes with food allergies.

Note: If you sub one or more ingredients below, please use your own experience and intuition to adjust the consistency, etc.

Preheat the oven to 350 degrees F. Line and lightly grease an 11x13-inch baking pan (I line mine with parchment).

Whisk together these dry ingredients::

1/2 cup rice flour [or sorghum]
1/2 cup gluten-free oat flour [I used Lara's Oats flour, certified gluten-free; if you prefer, use rice or sorghum flour instead]
1/2 cup buckwheat or quinoa flour [or other high protein flour]
1/2 cup tapioca starch [or cornstarch]
1 1/3 cup rolled oats [I use Lara's or Bob's Red Mill Certified Gluten-Free Rolled Oats - Gluten-Free]- or try 1 cup quinoa flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1 2/3 cups organic light brown sugar

In a large measuring cup blend::

2/3 cup light olive oil
2 tablespoons molasses or maple syrup
2 teaspoons good vanilla extract

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Make your egg replacement:

1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy. [If you are adding eggs instead, beat two free-range organic large eggs; and omit the egg replacement formula. If the batter appears too wet, add a tablespoon of rice flour.]

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

Now add:

1/2 cup golden raisins or dried cranberries
2/3 cup dairy-free chocolate chips, or chopped nuts, if you prefer

Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 20 to 25 minutes (my brownies cooked in 22 minutes).

Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze.

Makes 15 to 18 brownies.