Category Archives: Breakfast Menu: Desayuno

Chia Seed Pudding

Chocolate Chia Seed Pudding

I came across this today and had to add this to my holiday menu! We are hosting a brunch this year for the holiday, so this will be our dessert after a rich breakfast.  There are some great photos of her pudding on this website:

http://fooddoodles.com/2011/03/15/chocolate-chia-seed-pudding/

Recipe from Love Veggies and Yoga

  • 2 Tbsp chia seeds
  • 1/2 C  unsweetened almond milk(or your favorite alternative)
  • 2 tbsp agave, brown rice syrup, maple syrup or stevia to taste
  • 1 tbsp cocoa powder
  • 1/2 tsp vanilla

“Mix all the ingredients together.  It may take a little time to incorporate the cocoa, but eventually it will.  I used about a tablespoon of brown rice syrup because I like the flavor and then 10-15 drops vanilla stevia to make up the difference, but use whatever you have on hand and like to use.  After everything is mixed, cover and leave on your counter for 20 minutes before enjoying.  Or you can leave it in the fridge overnight and enjoy the next day.  The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day.  You can top your pudding with fresh fruit or just eat it plain.”

 

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Filed under Breakfast Menu: Desayuno, Dessert Menu: Postre

Mini Carrot Muffins

This morning I was able to get out into my garden and dig around while my son carried around a single sprig of lavender for about an hour, content and amused. I am ready for Easter Sunday since I have been spending my evenings searching for the perfect meal to serve to my guests from the East Coast. Thank you, Elena, for your inspiration! Elena’s Menu does not include these muffins, but I adapted her mini carrot muffin recipe and decided to serve them on Sunday.  I made them for a friend’s son who turned one and they were gone before I could take out my camera.  Not only are they gluten free, but  they are a little healthier for babies because I used brown rice syrup for sweetener and applesauce instead of oil. These would be perfect for a brunch, appetizers or snacks for little ones. By the way, my menu is on the way…

Shopping Cart:

  • 1/4 cup coconut flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 eggs
  • 1/4 cup applesauce
  • 1/4 cup brown rice syrup
  • 1 tbs. vanilla
  • 1 cup shredded carrots
  • 1/4 cup raisins
Mix all dry ingredients and set aside. Then blend the eggs, applesauce, brown rice syrup and vanilla. Add the dry ingredients to the wet and then stir in the carrots and raisins. Line a mini muffin tin with cupcake liners and drop in about 1 Tbs. of batter. Bake at 350 for 17-20 minutes (mine took 19 min.). Thank you Elena!! I used Nutella for frosting, but am working on a tofu spread this week that I will add later if it works.

http://www.elanaspantry.com/carrot-muffins-with-coconut-flour/

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Filed under Breakfast Menu: Desayuno, Dessert Menu: Postre, Uncategorized

Blueberry Hazelnut Coffee Cake

Every now and then it is nice to have a baked good to bring over to a friend’s house or just make the kitchen smell good! I found this recipe on http://www.celiac.com and then added my own twist to it. I had hazelnuts that I had purchased from a local farm a few weeks back, and I felt like the coffee cake needed some berries. It actually turned out great!

Shopping Cart:

  • ¼ cup olive
  • 1 beaten egg
  • ½ cup milk or almond milk
  • 1 ½ cup gluten-free flour
  • 1 ½ teaspoon xanthan gum
  • ¾ cup sugar
  • 2 teaspoon baking powder
  • dash of salt

Crumbly Topping:

  • ½ cup gluten-free brown sugar
  • 2 tablespoons gluten-free flour
  • 2 teaspoon ground cinnamon
  • 2 tablespoon melted butter
  • ¾ cup nuts (I used hazelnuts and a few walnuts)
  • blueberries

Combine salad oil, egg, and milk. Sift dry ingredients and add wet ingredients, mixing will. Pour into a greased muffin tin or a 9 x 9 x 2 pan. Add a layer of blueberries on top of the batter. Then sprinkle the crumbly topping on top. Bake at 375 for about 25 minutes if it is in the 9 x 9 or only 15 min. if it is in the muffin pan. Enjoy with your morning coffee…

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Filed under Breakfast Menu: Desayuno, Dessert Menu: Postre

#10: Spring Frittata

I actually made a frittata that turned out and tasted great! My husband usually doesn’t like eggs but he had thirds on this one, and we only had one piece left to put in the freezer.

This is another one of Elin England’s recipes, but I substituted spinach instead of arugula, since that is what I had in the fridge. Basically I started with the cubed potatoes, olive oil and onion and cooked them for 5 min. in the pan before adding the egg and spinach mixture. I added in a little thyme and leftover veggie sausage. I grated parmesan cheese on top. Again I want to stay away from posting the detailed/complete recipe online, since they are published in her book, but this frittata was a breeze to make and was a tasty lunch that we served right from the cast-iron pan.

I learned that the frittata is pretty much an omelette that you don’t turn; which is perfect for someone like me who always ruins the omelette because of my lack of patience. Here, I left it to cook on a med-low heat and kept the cover on for a bit to make sure the egg was cooked all the way through. It worked!!

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Filed under Breakfast Menu: Desayuno, Lunch Menu: Almuerzo

#8: Omega Oatmeal Breakfast

Recently I visited my brother who is a family practice doctor. He is always looking out for his older sister, and when I proudly told him I was eating oatmeal for breakfast almost every morning, he told me I needed to add some protein to the mix. He said it will give me more energy and some essential Omega 3s. I went home and decided to make a crunchy topping to add to my Bob’s Red Mill Gluten Free Oats.

Walnuts can be purchased locally and the oats are processed right in Milwauke, Oregon. I found I could make this breakfast a lot quicker in the morning by preparing my topping ahead of time.

In a mason jar combine:

  • chopped walnuts
  • cinnamon
  • ground flax seed (also available at Bob’s Red Mill)
  • nutmeg

Then, when you prepare your oatmeal, all you need to do is pour this crunchy topping over your oats and add a sweetener like agave nectar, brown rice syrup or maple syrup!

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Filed under Breakfast Menu: Desayuno

#6: Monica’s Modified Dinner Rolls

Growing up, my aunt Monica and uncle Markus were my heroes. Not only was I a flower girl in their wedding, but when they finally moved to the US from Switzerland in the 80’s they became the owners of my favorite place in the world: The Farm. I anticipated every break from school for the chance to spend time with my aunt Monica and follow her around in her kitchen. We had full reign of their 125 acres as our own playground, and after playing hard we were always greeted with amazing baked goods and meals.

The best part about her though is that during the winter when there were not enough veggies to sell at the farmers market, she would let us shadow her in her commercial kitchen and help her hand-dip her famous Swiss chocolates. Can you see now why she earns the heorine status? To this day I can still consider her a hero, she hosts many of our extended family gatherings and continues to cook amazing meals.

These dinner rolls are one of the family recipes that everyone considers a staple. Even though the ingredients are not local, I have decided to include this recipe with notes about where I have found these ingredients as close to me in Oregon as possible. We all need a good dinner roll once and awhile with soup (which is my next post). I have modified her original recipe to be gluten free.

Shopping Cart:

  • 3 cups of featherlight mix**see below  (or use Bob’s Red Mill Gluten-Free baking mix)
  • 1 cup of almond meal (or just use 1 cup of the featherlight mix if you don’t have almond meal)
  • 1 tsp. xanthan gum (sold at Bob’s Red Mill)
  • 1 package active dry yeast
  • 1 cup of soy, almond or regular milk (Pacific Natural Foods is an Tualatin Based Company)
  • 1/3 cup of brown sugar
  • 1/3 cup of butter (available at Eugene Local Foods)
  • 1 tsp. salt
  • 2 eggs (also available at Eugene Local Foods)

Combine 2 cups of the featherlight mix, xanthan gum and yeast in a bowl. Heat the milk, sugar, butter and salt until it is warm and the butter is almost melted. Stir constantly. Add the heated mixture to the flour and add the eggs. Mix thoroughly and stir in remaining flour and almond meal. Stir for 6-8 min. and if you oil your hands well you can try to knead the dough. I find it to be very sticky at this point, so sometimes I add a little more flour so I can knead it. Cover and let it rise in a warm place. Punch down and divide into pieces for rolls. Oil your hands again to help you make the rolls look smooth. Cover and let them rise again. Brush them with a layer of egg yolk and bake at 375 for 20 minutes. Enjoy this family recipe…

**Featherlight Mix

  • 3 cups Rice Flour (I used brown rice flour)
  • 3 cups Tapioca Flour
  • 3 cups Cornstarch
  • 3 TBS Potato Flour

Mix these in a large container and then save it for later.

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Filed under Breakfast Menu: Desayuno, Dinner Menu: Cena

Holy Donuts!

When the sweet tooth craving sets in there is no better place than Holy Donuts, a new Eugene bakery that offers some gluten-free treats! Here is the Pistachio Rose Cardamom Donut…

After a great workout today, I drove by the sign on Willamette Street reading, “Fresh Donuts”. It was calling out to me. I had heard Holy Donuts offered gluten-free treats, and when we discovered she only took cash, the owner told us we could still indulge and just pay next time we came. We left though and came back with our money in hand and had a nice chat over donuts and tea. I enjoyed her eclectic mix of teacups and saucers, and diverse variety of flavors were mouth watering. Check it out if you are in town!

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Filed under Breakfast Menu: Desayuno, Dessert Menu: Postre