Category Archives: breakfast

Gluten-Free Orange Chocolate Chip Oat Muffins

I love a good hearty muffin.  Especially a nice chewy muffin with a faint orange flavor and studded with chocolate chips!

orange chocolate chip oat muffin

These muffins are made from fresh ground oat flour and whole oats, pecans, and orange extract.   We brought these camping and they provided lots of fuel for our 9 mile hike!

orange chocolate chip oat muffin 2

I urge you to make these for breakfast.  They are so easy to make.  And only have the slightest hint of sweetness so you don’t have to feel guilty.  Go on, whip up a batch!  {Or two… or three…}

orange chocolate chip oat muffin 3

Orange Chocolate Chip Oat Muffins    adapted from Amie at The Healthy Apple 

ingredients:

  • 2 cups gf oat flour
  • 1 cup whole rolled gf oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 eggs
  • 1/3 cup coconut oil
  • 3/4 cup almond milk (or milk of your choice)
  • 2 TB apple cider vinegar (or lemon juice)
  • 1-2 TB orange extract or 2 TB orange zest (I use 2 TB)
  • 1/8 – 1/2 cup agave or coconut sugar (amount depends on your sweetness level)
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)

method:

  1. Preheat oven to 350 F.
  2. Measure out 3/4 cups almond milk or milk of your choice and mix in apple cider vinegar or lemon juice.  Let sit for 5 minutes.
  3. Blend 2 cups whole rolled gf oats in blender.  Save 1 cup whole rolled oats.
  4. In large bowl mix all ingredients together except for chocolate chips and nuts with a spoon.
  5. Fold in chocolate chips and nuts.
  6. Pour batter into greased muffin tins or paper cups.  Makes 6 jumbo muffins (bake 35 minutes) or 12 regular muffins (20-25 minutes).
  7. Cool and enjoy!

414202C6BD8A65FE19ADBB6A543BE4AF

Cinnamon Sugar Donuts!

GF Cinnamon Sugar Donut 

I hadn’t had a donut in years.  Years upon years.  I think high school was the last time I had a donut… But let’s fast forward to now:  gluten free grain free happiness in my belly!

Wait, grain free deliciousness you ask?  Oh yes!  And the hubs and I think they are so amazing that I am going to add them to my menu.  For you.  Because I love all of you gluten free people out there!

GF Cinnamon Sugar Donut 2

These donuts are baked, lightly sweet, and fluffy.  I think the winning combo of freshly ground cashews and almonds makes it so amazing.  So grab a cup of coffee and dig in.  Donuts are back in your life baby!

GF Cinnamon Sugar Donut 3

414202C6BD8A65FE19ADBB6A543BE4AF

Lemon Blueberry Poundcake

   I can’t recall eating poundcake during my pre- gluten free days.  Although I do remember my mom telling a story of when my brother baked a poundcake… and that it was a heck of a lot heavier than one pound!
   But have no fear.  This recipe yields the most amazing and foolproof poundcake ever.  {And it weighs the appropriate weight!}
   Regardless of whether I’ve eaten the gluten-filled version, I am so happy that I have discovered poundcake now.  This recipe is knock-your-socks-off amazing.  Light.  Fluffy.  Bursting with bright lemon and moist blueberry.  Especially perfect for spring.

It is perfect for brunch, dessert, {lunch… dinner… midnight snack…}, friends and family.  It’s also perfect for those crazy dairy free people in your life.

So what are you waiting for?  Get baking!  It’s an incredibly easy recipe to whip up!

 

Lemon Blueberry Poundcake  adapted from Gluten Free Easily
 
ingredients
   2 1/2 cups gf flour (I use this flour ratio)
   1 ½ tsp xanthan gum

1 ¼ tsp sea salt
1 tsp baking powder
¾ cup olive oil
1 c – 1 1/2 cups sugar (depending on how sweet you like your cakes)

   2 Tbs orange juice or lemon juice
2 Tbs lemon emulsion
   lemon zest (I zested one whole lemon)
3 eggs
2/3 cup full-fat coconut milk
   2 cups frozen or fresh blueberries
method
   1.   preheat oven to 350F
   2.   mix dry ingredients in medium bowl
   3.   in large bowl mix sugar, olive oil, lemon emulsion, orange or lemon juice, and zest
   4.   add eggs one by one into wet mixture then add milk and mix for 2 minutes.  add dry              ingredients and mix well.
   5.   fold in blueberries.
   6.  scrape batter into greased bundt pan, 2 bread loaf pans, or angel food cake pan (that’s what I used).
   7.   bake for 50 – 60 minutes then cool fully and Enjoy!

414202C6BD8A65FE19ADBB6A543BE4AF

Linking up at these Fabulous Parties:

The Mandatory Mooch

Roasted Rosemary Potato Bites

  Looking for an easy dinner side dish?  Or for breakfast?  Brunch?


 Look no further!



  These Roasted Rosemary Potato Bites are sooo yummy and easy to make.  Take five minutes to prepare them, then pop them in the oven for 45 minutes!  They’re perfect alone or dipped in ketchup {mmmm ketchup how I love thee}


Ingredients
5-10 organic red potatoes chopped into bite size chunks (I chop enough to fill a 13×9 baking dish)
extra virgin olive oil
rosemary (fresh or dried)
thyme (fresh or dried)
sea salt
pepper
hot pepper flakes (optional)



Method
1.  Preheat oven to 425 F
2.  Place potato bites in 13×9 glass baking dish.  (Potatoes seem to stick less to glass dishes)
3.  Drizzle generously with EVOO and season generously with rosemary and thyme.  Sea salt and pepper to taste!
4.  Give a good stir to make sure potatoes are covered in yummy goodness and place in oven.
5.  Bake for about 40 minutes, stirring every 10 min so that potatoes don’t stick too much to dish.
6.  Once they seem done, broil for a few minutes to get them nice and crispy!  Enjoy!  





I’m partying at these blog parties!

AllergyFreeWednesdays

Ladybird Ln