Breakfast Ideas, Cooking & Entertaining Ideas, Easy Entertaining, Entrees, gluten-free, Low Carb, Pantry to Plate

Kitchen Therapy… Crustless Quiche with Bacon, Caramelized Onions, Spinach & Cheddar

Bacon Spinach and Cheddar Quiche' 3As I continue to focus my nervous energy in the kitchen, I find my favorite time to cook is in the the early morning – especially if I’m having trouble sleeping.

I’ve really been trying to challenge myself to work with whatever I have in my refrigerator and pantry, which has cut my trips to the store way down.  My goal is to only go to the store once a week during this important time of social-distancing.

This morning, I was in the mood for quiche – which is one of the most versatile menu options ever… great for breakfast, lunch and dinner.  Plus, I look at what I have on hand and that is what I use, making it a great way to clear out my crisper drawer the day before I shop.

Today’s creation… a low-carb, gluten-free crustless quiche with bacon, caramelized onions, spinach and cheddar…

Recipe - Crustless Quiche

Bacon Spinach and Cheddar Quiche'

Be sure to cool your quiche for about 5-10 minutes as it will slice better.  Hope you enjoy!

Michele

 

Breakfast Ideas, Cooking & Entertaining Ideas, Desserts, Easy Entertaining, gluten-free, Healthy Eating

Gluten-Free Goodies… GF Frosted Chocolate Donuts

This is going to be a quick one!… I thought I had posted these donuts the last time I made them, but alas – I did not.  It’s a great (and pretty healthy) recipe to have handy for easy entertaining for those with gluten sensitivities.  Quite honestly, gluten sensitive or not, they satisfy a chocolate craving for anybody.

So here is the recipe for those who requested it.

GF Chocolate Donuts

Chocolate Frosted Gluten-Free Donuts
 
1 cup       Multi-Grain GF Flour Blend*
1/2 cup    GF Oat Flour
1/2 cup    Almond Flour
1/2 cup    Unsweetened Cocoa Powder
1/4 cup    Ground Flaxseed
2 tsp        Baking Powder
1 tsp        Baking Soda
1/4 rsp     Sea Salt
1 1/2 cup Unsweetened Almond Milk
1/2 cup    Pure Maple Syrup
1/3 cup    Grape Seed Oil
1/2 cup    Choco chips (semi-sweet, dark or mini)
Preheat oven to 350 degrees.  Mist donut baking pan with cooking spray.  In a large bowl, whisk together all the dry ingredients (Flours through to the salt).  In a medium bowl, whisk together the wet ingredients (Milk through Grape Seed Oil).
Slowly add the wet ingredients to the dry and whisk until combined.  Fold in the chocolate chips.
Carefully fill the donut pan with batter.  Bake 18 minutes or until a toothpick comes out clean when inserted.  Set aside to cool for 15 minutes.  Remove donuts to a cooling rack to cool to room temperature… then frost if desired.
Chocolate Frosting
(This is a small batch of frosting to drizzle or spread on donuts)
2 tbls    Butter or Coconut Oil  ( I usually use real butter – I figure to donuts are pretty healthy)
1 cup    Unsweetened Cocoa Powder
2 tbls    Almond Milk (or milk of your choice
1/2 tsp  Vanilla Extract
Whip or whisk together.  Add additional milk to loosen to desired consistency (I usually do a teaspoon at time so it doesn’t get too runny).
Drizzle, sprinkle…Enjoy!
Michele
GF Chocolate Donuts
#gluten-free, Breakfast Ideas, Cooking & Entertaining Ideas, Recipe of the Week, Uncategorized

Gluten Free Breakfast Treat… Colorful Confetti Donuts

Colorful Confetti Donuts 2

You don’t have to be gluten sensitive to enjoy these delicious little donuts!

Colorful Confetti Donuts (Gluten Free)

  • 1 Cup Orly’s Manhattan Flour Blend*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • ½ cup almond or diary milk
  • ¼ cup Greek yogurt
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 1 teaspoon Bourbon Barrel Foods Bourbon Madagascar Vanilla*
  • 1/3 cup of rainbow sprinkles

Preheat oven to 350 degrees.  Spray donut pan with cooking spray.

Whisk together dry ingredients in large bowl. (Flour, baking powder, baking soda, sugar & salt).  Set aside.

Orly's Manhattan Blend

In a medium bowl mix together the wet ingredients (Milk, yogurt, egg, butter and vanilla).  Add the wet ingredients to the dry ingredients.  Gently fold in the rainbow sprinkles.

Gently spoon batter into donut pan (about ¾ of the way full).  Tip – you can put the donut batter in a Ziploc bag and cut a small piece of the corner the bag… then squeeze and pipe the batter into the donut pan sections.   You’ll have enough for about 6-8 donuts.  Bake for 12-14 minutes or until golden brown.  Cool on a wire rack.

Donut Glaze

  • ¼ cup almond or diary milk
  • 2 ½ cups of confectioner’s sugar
  • 1 teaspoon of vanilla
  • Rainbow sprinkles to decorate top (optional)

Mix together all the glaze ingredients.  Whisk until all the sugar has dissolved.  Place a large sheet of wax paper under your wire rack.   Dip the cooled donut right into the glaze then place back on wire rack and sprinkle with additional Rainbow sprinkles.  Leave until set.

Colorful Confetti Donuts 3

*Find these fine ingredients at a la Maison (or call 315-440-6637 to order).

If you’d like to make this recipe with regular flour, be sure to reduce the milk to ¼ of a cup.

 

 

Breakfast Ideas, Recipe of the Week

Time Saving Blueberry Lemon Coffee Cake Muffins (Gluten-free too!)

I had a craving for coffee cake this morning, but didn’t have enough time to prepare it and bake it for the 50 minutes that it needed to properly cook. With a few adjustments, I reworked my recipe to create individuals sized coffee cakes using my muffin tin which shaved 30 minutes off the baking time.

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Here’s my recipe for a quick and easy way to have warm and delicious coffee cake muffins ready for your family or guests.

Gluten Free Blueberry Lemon Coffee Cake Muffins

Muffin
1/2 cup butter, softened
1 cup sugar
2 eggs
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 teaspoons Bourbon Barrel Foods bourbon vanilla extract*
½ cup Gluten Free All Purpose Flour
½ cup Gluten Free Oat Flour
1/2 teaspoon baking powder
¼ teaspoon salt
1/2 cup sour cream
1 cup blueberries (fresh or frozen)

Streusel Topping
2/3 cup oat flour
1/3 cup brown sugar
3 tablespoons butter

Preheat the oven to 400 degrees. Grease muffin pan (12 muffins). Beat the butter and the sugar together until light and fluffy. Stir in the eggs, vanilla, lemon zest, lemon juice. Mix until combined.

Combine the flours and baking powder in a bowl. If using fresh blueberries, toss a small amount of flour mixture (2 table). Mix dry ingredients with wet ingredients – stir just til combined. Add the sour cream, mix again, gently just til combined.

Gently stir in the blueberries and pour the batter into the prepared muffin tin. For the Streusel Topping: Place the flour, sugar and butter in a bowl cut in butter with a pastry blender until it crumbly. Sprinkle generously over muffins.

Bake at 400 degrees for 20 minutes or until lightly browned and knife comes out clean. Cool for 15 minutes then transfer for a cooling rack to cool through… Or enjoy a delicious warm muffin right now:)

Enjoy!
Michele

*Find bourbon vanilla extract at a la Maison, 25 Syracuse Street, Baldwinsville, NY or email mgraham.alamaison@yahoo.com to order.

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