Category Archives: Breakfasts

Nutty fruit bars (substitute for granola or cereal bars)

Ingredients: 1 cup almond butter 1/2 cup honey 1/4 tsp. allgern-free vanilla extract 1/3 cup raw sunflower or sesame seeds 2/3 cup raisins 1/3 cup dried shredded coconut 1/3 cup allergen-free chocolate chips (optional, Tropical Source is a good brand) 3 cups gfcf crispy rice cereal (Erewhon is a good brand) 1/4 tsp. Coconut oil Mix almond butter, honey, and vanilla until smooth. Add all other ingredients except the rice. Mix until well coated. Add the crispy rice gradually while

Vanilla-Brown Sugar Syrup

This recipe is obviously not for those who are sensitive to sugar, but it might make this recipe happier for your family members who are not on the diet Ingredients: 1 1/2 cups packed dark brown sugar 1 1/2 cups water 3 Tablespoon ghee/margarine 1/8 teaspoon sea salt 1 Tablespoon fresh lemon juice 1/2 teaspoon gfcf vanilla extract Combine brown sugar, water, ghee, and sea salt in a 2-quart heavy saucepan and bring to a boil, stirring until sugar is

Sorghum Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup

Ingredients: 1 1/4 cup sorghum flour 1/3 cup cornmeal ( or tapioca flour if you are avoiding corn) 1 Tablespoon sugar of your choice (we use maple) 2 teaspoons gfcf baking powder 1 teaspoon sea salt 2 large eggs, separated 1/4 cup coconut oil, melted, plus additional for brushing the skillet (or another oil of your choice) 1 1/2 cup rice milk, plus additional if needed (or water) 1 ripe banana, diced or mashed 1/4 cup walnuts, chopped Whisk together

Quinoa Breakfast cereal

Ingredients: 1/2 cup quinoa 1 cup water 1/4 cup diced apples, pears or applesauce 1/4 tsp. cinnamon Vanilla Rice Milk (or other milk substitute) Maple Syrup In a saucepan add quinoa and water and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add apples and cinnamon; cover and simmer until water is absorbed (about 10 more minutes). Serve with milk and sweeten to taste with maple syrup. Makes 4 toddler or 2 adult servings. Adapted from

Easy Ozma Mix Pancakes

Ingredients: 2 cups Ozma Master MIX – an easy baking mix you can make yourself. Get the recipe here. 1 egg, beaten (or homemade egg substitute) 1 1/4 cup water or rice milk Combine all ingredients; stirring just enough to moisten dry ingredients. Drop by spoonfuls onto a hot greased fry pan. (Use coconut, canola, or safflower oil.) Turn when bubbles appear on the surface of the cakes. Cook until well browned. Makes about 12-16 pancakes. For waffles add 1 Tablespoon oil to pancake

Non-gluten pancakes and Waffles

Description: This recipe has no gluten, casein, wheat, oats, rye, barley, corn, soy, or nuts. Ingredients: 2 c. sorghum flour 1 c. tapioca flour 5 t. baking powder 1 t. salt 4 T. sweetner of choice 2 eggs ( or flax “eggs”) 6 T. oil 1 t. vanilla (watch for allergens) 2 cups milk replacer (or water) 2 ripe bananas mashed, if phenols are an issue, use 1 jar Gerber pears) Instructions: Throw it all in a bowl, use regular

Gingerbread Pancakes with Homemade Pancake Syrup

Gingerbread Pancakes Found on Significantly altered from the Gourmet Cookbook, and then adapted for allergens! It is mutating, like a lab created monster but it is still good. Ingredients: 3 cup sorghum flour 1 cup Tapioca 4 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons sea salt 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 3 Tablespoons molasses (not robust or black strap), or other sweetener of choice- we used agave syrup) 4 large eggs 4 cup

Maple Vanilla French Toast

This is a great recipe for Christmas Morning or when having guests (or being a guest). Make them ahead of time and cook them when you are ready! Ingredients: 9 eggs 2 1/4 cups milk substitute (I like coconut milk, it is nice and creamy.) 1/3 cup maple syrup 1/4 cup sugar (optional) 1 1/2 teaspoons vanilla (watch for allergens) 3/4 teaspoon salt 12 pieces of your favorite GFCF bread. We like Food for Life and Enjoy Life brands. 1/4

Hot Breakfast Porridge

Ingredients : makes 2 large bowls or 4 smaller servings of delicious gluten free porridge 2 cups water 1 cup quinoa flakes (Or whole quinoa, cooked to package directions, I have also used whole grain amaranth,millet, and cream of rice.) 1/4 tsp. sea salt 1 tsp. cinnamon 12 drops stevia liquid concentrate, or 1/2 cup sugar 1 Tbs. coconut oil 2 tsp. vanilla flavoring (watch for allergens) 1 tsp. flax seed oil (optional) Directions: 1. Bring water to boil in a 1-quart saucepan over medium-high heat.

GFCF Waffles without Eggs

Ingredients: 1 c. sorghum flour 1/2 c. arrowroot 1/4 c. tapioca flour 1 t. baking soda 1/2 t. salt 1/2 t. xanthan gum 1 T. honey or maple sugar 2 T. coconut oil (or oil of your choice) 1 T. (rice) vinegar with enough rice milk (or water) to equal 1 1/4 cups (as a buttermilk substitute) 1 t. almond extract (watch for allergens) Instructions: In a small bowl, mix together flour, baking soda, salt, xanthan gum, and sugar (if

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