Recipes

Recipes - Breakfast

• Crustless Quiche
  
• Gluten Free Waffles
  
• Gluten Free Pancakes
  
• Gluten Free Ohukaisets (Finnish Pancakes)
  
• Gluten Free Migas
  
• Biscuit Breakfast Coffeecake
  
• Peach and Pecan German Pancake
  
  
  

  Crustless Quiche

  8 eggs, beaten
  ½ c. sour cream
  ½ c. milk
  1 ½ c. cheese, grated
  ¼ tsp. salt
  1/8 tsp. pepper
  1 dash mace (or nutmeg)
  1 dash cloves
  
  
  Preheat oven to 325°. Line a pie plate with parchment paper. (Line two pie plates if they are shallow, or if you’ve added a lot of extra ingredients.)
  
  In a large bowl, beat together the eggs, sour cream, milk, cheese, and spices. Add any extra ingredients you desire (see ideas below). Pour the egg mixture into the pie plate. Bake at 325° for 35 – 40 minutes (a knife inserted in the middle should come out clean). Remove from the oven and allow to sit for 10 minutes before serving.
  
  Extra ingredients: Add one or more of the following:
  
  
  6 slices bacon, cooked and crumbled
  ½ a sweet onion, chopped and sautéed
  ½ a bell pepper, diced and sautéed
  2 Tbs. canned diced green chilies
  1 small clove of garlic, pressed and sautéed
  3 c. chopped fresh spinach
  Back To Top
  

  Gluten Free Waffles (Buy the Mix Here!)

  3 eggs separated
  scant ¼ c. sugar
  1 ¾ c. milk
  ½ c. oil
  2 c. featherlight mix
  1 tsp. xanthan gum
  ½ tsp. salt
  1 Tbs. baking powder
  
  Beat egg whites until stiff. Slowly add sugar, until the whites form soft peaks. Beat together egg yolks, milk, and oil. In another bowl, mix featherlight mix, xanthan gum, salt, and baking powder. Mix milk mixture into flour. Fold the resulting mixture into the egg whites. Bake on a hot waffle iron. Keep waffles in a warm oven (with the door cracked open) until you are ready to eat. Any leftover waffles may be placed in Ziploc bags and frozen. They may then be reheated in the toaster.
  
  Back To Top
  

  Gluten Free Pancakes

  2 c. featherlight mix
  1 tsp. xanthan gum
  5 tsp. baking powder
  1/2 tsp salt
  2 1/2 Tbs. sugar
  2 c. milk
  5 Tbs. oil
  2 eggs
  
  Mix dry ingredients. Mix wet ingredients. Mix both together. Cook!
  Back To Top
  

  Gluten Free Ohukaisets (Finnish Pancakes)

  This recipe comes from Finland. We adapted it to make it gluten free and they taste wonderful. The pancakes are very similar to crepes only sweeter.
  
  My kids love them!
  
  2 1/2 c. milk
  1/2 c. sugar
  1/2 tsp. salt
  1/4 c. oil
  1 3/4 c. featherlight mix
  2 eggs
  
  Beat ingredients together
  Let the batter sit in the fridge for 20-30 minutes.
  
  Pour about a 1/4 c. of batter into pan. It will be thin. Fry until slightly brown, flip and cook about 1 minute more.
  
  Top with whip cream and jam- roll and eat.
  Back To Top
  

  Gluten Free Migas

  serves 2
  
  4 eggs
  2 corn tortillas
  2-4 Tbs. oil
  1/4 c. crumbled bacon or chopped ham
  1/4 c. shredded cheese
  salt and pepper
  
  Cut tortillas in 1 inch pieces. Fry until crisp in hot oil. Break in eggs. Season to taste with salt and pepper. Scramble eggs. When almost finished add bacon or ham and cheese. Remove from heat. Serve.
  
  Back To Top
  

  Gluten Free Biscuit Breakfast Coffeecake

  1 3/4 c. featherlight mix
  3/4 tsp xanthan gum
  1 Tbs. baking powder
  1 tsp baking soda
  1 Tbs. sugar
  1 tsp. cinnamon
  1/2 tsp salt
  6 Tbs. butter flavored shortening
  3/4 c. milk
  4 Tbs. melted margarine
  6 Tbs. brown sugar
  
  Mix dry ingredients. Cut in shortening with a pastry blender or two knives, until shortening is the size of peas. Add milk all at once. Quickly mix together with a fork. Pat into a 9X9 inch pan. Top with melted margarine and brown sugar. Bake at 450 degrees for 12-15 minutes.
  
  Back To Top
  

  Gluten Free Peach and Pecan German Pancake

  1 c. featherlight mix
  1/2 tsp xanthan gum
  1/4 c. sugar
  1/2 tsp salt
  1 c. milk
  4 eggs beaten
  2 Tbs. margarine
  1 (16 oz) can sliced peaches, diced
  1/4 c. chopped pecans
  1/4 tsp. cinnamon
  
  Heat over to 425 degrees.
  
  Mix together featherlight, xanthan gum, sugar, salt, milk, and eggs. Beat with a wisk until smooth. Place margarine in a 9X13 pan. Melt in hot oven until margarine is sizzling (about 3 minutes) Remove pan from oven. Tilt to spread margarine over the entire bottom of the pan. Immediately pour batter into the hot pan. Top with diced peaches, pecans and cinnamon. Return pan to oven. bake for 16-20 minutes (until golden brown) Serve with syrup or cream.
  
  Serves 4-6 depending on how hungry you are!!!
  
  Back To Top