Tag: gluten-free

Breakfast, Eggs, Snacks

Breakfast Muffin Frittatas

Jenny

frittatafork

Healthy breakfasts have been on my mind a lot lately. I have been working on quite a few new breakfast recipes for the blog. I have also been trying to shake things up at home with some new breakfast ideas since the new school year started. I even talked with Mark Forrest on BBC Radio about healthy breakfasts a few days ago.

I would love to hear from you about how you keep breakfast healthy and interesting – please do speak up in the comments section.

In the meantime, these muffin breakfast frittatas were a hit at home. I made these with some (leftover) roasted courgette and pancetta but any vegetable, meat or fish would work (as well as cheese for those of you who eat dairy). My kids brainstormed some combinations they would like, so next up will be peas + spinach and potatoes + salmon. I made them for breakfast but they would also work well in a lunchbox or as a snack on the go.

Breakfast Muffin Frittatas

8 eggs

salt and pepper

whatever fillings you fancy – I recommend about 2 cups of vegetables and 1 cup of meat or fish – prepped and chopped

ghee or oil

Makes 12 muffin frittatas

Preheat your oven to 170°C/325°F/gas mark 3. Grease a muffin tin or silicone muffin tray with a bit of ghee or oil.

In a large bowl, beat the eggs until frothy and season with salt and pepper. Mix in your chosen fillings, then distribute into the muffin tin sections.

Bake for 20 minutes, then allow to cool for a few minutes before removing the frittata muffins from the muffin tin.

Breads and crackers

Cashew Nut Bread

Jenny

cashewbread

One of the most common questions that I get asked by my GAPS patients is … “what about bread?”

I have been trying for months to develop a GAPS-friendly bread recipe. Finally, I remembered a delicious cashew nut bread that I made at a Gluten-Free baking workshop I took a few years ago at Leiths School of Food and Wine, taught by the delightful Adriana Rabinovich of glutenfree4kids. With a few adjustments and a bit of trial and error, I came up with this grain-free version. It is lovely with a bit of sliced avocado, or smeared with honey, or dipped in olive oil, or just eaten plain right out of the oven.

Cashew Nut Bread (adapted with permission from a recipe by Adriana Rabinovich)

200 g cashew butter

6 eggs

50 g ground almonds

50 g coconut flour

35 g milled seed mix (such as Linwoods milled flaxseed, sunflower and pumpkin seed mix)

1/2 teaspoon salt (a bit more if your cashew butter is unsalted)

1 teaspoon bicarbonate of soda

Makes 10-12 slices

Preheat your oven to 180°C/350°F/gas mark 4.

Combine eggs and cashew butter in a large bowl and mix well.

In another bowl, combine the remaining ingredients. Fold into the egg and cashew butter mixture, then transfer to a lined, greased loaf pan. I use a 25 cm silicone loaf pan greased with ghee (which is casein free), but you could also use a bit of sunflower oil to grease the pan. Smooth the top of the batter with a fork for an even surface.

Bake for approximately 35 minutes, then cool on a rack before removing from the loaf pan. This bread is best eaten within 24 hours.

Dessert

Passover desserts

Jenny

rack

Passover is approaching, and I have good news for anyone scratching their heads trying to think of a suitable dessert. Every single dessert on this website is seder-friendly! This is one of the advantages of gluten and dairy free baking.

(And there I was thinking I was appreciated as a passover guest because I was good company…)

Here are my top picks from the Brain Food archive:

Chocolate Macaroons

Coconut Macarons *

Cranberry Amaretti

Chocolate Olive Oil Cake **

Banana Cake **

Raspberry sorbet

 

* substitute coconut flour or any nut flour for the rice flour if necessary

** standard baking powder is not kosher for passover, but it is possible to purchase baking powder with kosher for passover certification

 

Side dishes

Guest post: Quinoa, Cauliflower and Asparagus Salad

Jenny

cauliflowerquinoa

Today I have a very special treat for you, a guest post from my dear friend Stephanie who is a great cook. I can’t wait to make her delicious-looking salad. Over to Stephanie…

We are always looking for new ways to increase our intake of vegetables, and salads can be a great way of achieving this. My daughter especially can be a little leery of your bog-standard green salad, so here is a delicious recipe I adapted from something I found on the Internet. The original is a Sicilian recipe made with farro, which contains gluten. I swap out farro for quinoa, and instead of raisins I use dried goji berries, as they are packed with nutrients and a bit less sweet!

Quinoa, Cauliflower and Asparagus Salad

Ingredients

200g cooked and cooled quinoa

1 cauliflower, cut into florets

250g asparagus, woody ends trimmed

Olive oil

2 tablespoons pine nuts, toasted

40g dried goji berries

Handful of baby salad leaves

4 eggs, hard boiled, peeled and halved

For the dressing

1 tablespoon each of chopped dill, parsley and chives, or to taste

80ml olive oil

2 tablespoons red wine vinegar

Salt and pepper

Method

1. Cook cauliflower in pan of boiling salted water for about 6 minutes, until tender. Drain and cool.

2. Heat a pan until quite hot, add a tiny amount of oil and lightly char the asparagus for 3-4 minutes, turning occasionally. Remove the asparagus to a plate and allow to cool.

3. Combine the dressing ingredients in a small bowl and test the seasoning.

4. In a serving bowl, combine quinoa, cauliflower, asparagus, pine nuts, goji berries and baby leaves with the dressing. Serve eggs as a side to the salad, or omit entirely if you are serving as a side dish to a meat-based meal.

Enjoy!