Breakfast Quiche, Updated

This is basically the same recipe I posted earlier, except now I've modified it to be grain free as well as gluten free!


Ingredients

1/2 cup butter (1 stick)
10 eggs
3 T almond flour

3 T coconut flour
1 tsp baking powder
1/4 tsp salt
1 lb cottage cheese
1 lb jack cheese, shredded

Popular additions/substitutions for the quiche: 1 lb diced cooked gluten free breakfast sausage or bratwurst, 4 oz can diced green chilis, bell peppers, onions or dried onion flakes, cheddar cheese or mixed cheddar/jack instead of jack cheese...use your imagination! BTW, I think that a whole stick of butter is a bit much, especially with all of the eggs and cheese in there, so I've used 1/2 a stick successfully.

Directions

Melt butter. Whip eggs until fluffy, add flours, baking powder, salt, cottage cheese, butter, optional ingredients such as sausage, chilis, etc, and about 2/3 of the cheese. Put in 9" x 13" pan sprayed with non-stick spray. Top with remaining cheese. Bake 400 for 15 min, then lower temp to 350 and bake for 20-30 more min (until lightly browned on top). NOTE: be careful to verify that the cottage cheese, sausage, and non-stick spray are all gluten free!

Gluten-Free, Dairy-Free, Grain-Free Clementine-Cranberry Baby Cakes

Here is a recipe (also posted on my other blog) that I created based on the Clementine Cake; I did use agave nectar this time as the sweetener and made them in muffin tins. These little cakes have a wonderful fresh fruit taste and fragrance, but are not overly sweet. They're moist, yet firm...not crumbly as many gluten-free, grain-free baked goods can be.

Ingredients:

Approximately 1 pound of clementines (for me that was 10 tiny clementines)

1 heaping cup fresh or frozen cranberries

6 eggs

1 C minus 2 T agave syrup (1 scant cup agave nectar)

2 C almond flour

1/3 C coconut flour

1 1/2 tsp baking powder

Directions:

Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 1 1/2 to 2 hours. Drain the clementines and set aside to cool until you can handle them.

As the clementines cool, preheat the oven to 350 degrees F. Total bake time is approximately 18 - 22 minutes depending on your oven and how full the muffin cups are.

Grease approximately 20 - 22 muffin cups (if you plan to fill them about 2/3 full).

Coarsely chop the cranberries by hand or in a food processor. Set aside.

When the clementines are cool, cut each one in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then process them in a food processor until pureed.

Beat the eggs then add the agave nectar. Mix almond flour, and baking powder together in a separate bowl, then add the egg-agave mixture. Mix well, adding the clementine puree after the eggs and agave, and the chopped cranberries last.

Spoon the batter into the prepared muffin pans and bake for 18 - 22 minutes, depending on your oven. The top will yield but rebound when done. It's normal for the sides of the baby cakes to be dark golden brown, but the tops should only have a few brown spots.

Remove from the oven and allow to cool in the pan on a rack. These are wonderful right out of the oven, but are even better the next day!

Liz's Gluten Free Microwave "Buns"

I got this recipe from the gluten free forum on celiac.com; Liz (aka lonewolf) posted it. I know it sounds weird, but trust me, these rolls are FANTASTIC!

Ingredients:

1 large egg
2 Tbs. brown rice flour or sorghum flour
1 Tbs. almond meal
1 Tbs. golden flax meal
1/2 tsp. baking powder
3/4 tsp. sugar (or one packet Splenda)
1/2 tsp. cocoa powder
shake of salt

Directions:

Spray a custard dish (or any baking dish that will yield a hamburger bun sized "loaf") with non-stick spray. Crack egg into dish and stir with a fork until it's well mixed. Add all other ingredients and stir well. Cook in microwave on high for 90 seconds. You may have to loosen around the edges with a butter knife. The result is dense but reminds me a little of whole wheat bread. It is fairly low carb, especially made with sorghum flour.

NOTE: best dish to cook in is a 6-inch cereal bowl or soup mug with fairly straight sides. If you mix up about 8 servings worth or more of the mix in a Ziploc bag, you can make this quickly with one egg and 1/4 C of bun mix per bun. Makes a good sandwich roll!

Banana-Blueberry Muffins

Well, the original recipe is from Karina's Kitchen:, and she actually made a Bundt cake. But I like to make it as muffins....and boy are they good!! No one could possibly tell they are gluten free.


Ingredients

3 medium very ripe bananas, mashed into puree
3 eggs
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
2 tablespoons raw agave nectar or honey
1/2 cup light olive oil
1 1/3 cups golden brown sugar
1 cup buckwheat flour (or superfine brown rice flour)
1 cup sorghum flour
1/2 cup tapioca starch/flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
2 teaspoons fine grated lemon zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 heaping cup organic frozen wild blueberries

Directions

In a large mixing bowl, beat together bananas, eggs, vanilla, lemon juice, honey or agave nectar, oil and brown sugar until smooth. Add in the flours, baking soda, baking powder, salt, xanthan gum, lemon zest, cinnamon and nutmeg and beat until smooth. Fold in frozen blueberries

If you want muffins, grease muffin pans and fill each cup about 1/2 full. Last time I made this recipe it made 20 muffins. Bake in the center of preheated oven for about 20 minutes.

If you really want a bundt cake, grease the pan, scoop the batter into the pan and smooth evenly. Bake in the center of a preheated oven for 40 to 50 minutes until the cake is firm but gives slightly to touch.

Cool on a wire rack. Enjoy!!

Breakfast Quiche

This is a family recipe (from my sister-in-law, Libby) that's a breakfast favorite! I've modified it to be gluten free.


Ingredients

1/2 cup butter (1 stick)
10 eggs
1/2 cup Pamela's Gluten Free Baking and Pancake Mix
1 lb cottage cheese
1 lb jack cheese, shredded

Popular additions/substitutions for the quiche: 1 lb diced cooked gluten free breakfast sausage or bratwurst, 4 oz can diced green chilis, bell peppers, onions or dried onion flakes, cheddar cheese or mixed cheddar/jack instead of jack cheese...use your imagination! BTW, I think that a whole stick of butter is a bit much, especially with all of the eggs and cheese in there, so I've used 1/2 a stick successfully.

Directions

Melt butter. Whip eggs until fluffy, add Pamela's baking mix, cottage cheese, butter, optional ingredients such as sausage, chilis, etc, and about 2/3 of the cheese. Put in 9" x 13" pan sprayed with non-stick spray. Top with remaining cheese. Bake 400 for 15 min, then lower temp to 350 and bake for 20-30 more min (until lightly browned on top). NOTE: be careful to verify that the cottage cheese, sausage, and non-stick spray are all gluten free!