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

 

#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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