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Gluten Free Breakfast

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Waffles

This is a variation on our pancake recipe, for tender-crisp waffles that you can enjoy with sweet or savory toppings. Really! Try waffles piled high with garlic-sauteed greens, a mound of mashed potatoes and a ladleful of vegan gravy: you’ll be in comfort-food heaven. Active time: 10 minutes Total time: 30 minutes 1 cup GF all-purpose flour 1¼ cups brown rice flour 1/2 teaspoon baking soda 1 tablespoon Sucanat 1/2 teaspoon sea salt 2 tablespoons flax meal 1 tablespoon chia seeds 1 ½ cups plain coconut milk yogurt 1¼ cups almond milk 2 tablespoons olive oil 1 teaspoon lemon juice 1 teaspoon lemon zest 1 teaspoon vanilla extract In a large bowl, whisk together the flour, rice flour, baking soda, Sucanat and salt. In a small bowl, mix the flax meal with 6 tablespoons of water and set aside to thicken. In another small bowl, mix the chia seeds with…

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Chocolate Monkey Pancakes

These pancakes are a classic from Erinn’s childhood — she insisted we share them with you. Every kid at any age deserves homemade Chocolate Monkey Pancakes on Sunday morning for wonderful magical memories. Active time: 20 minutes Total time: 30 minutes 1 recipe Basic Pancakes (page xxx) 1 tablespoon coconut oil, plus more if necessary 2 bananas, sliced ¼ inch thick ½ cup chocolate chips Proceed with Basic Pancake recipe up to step 6. Add coconut oil to the skillet. Ladle 6 ounces (2/3 cup) of batter into the heated skillet and gently smooth pancake with the back of the ladle. Cover the pancake with bananas and chocolate chips. Cover the skillet and let the pancake cook through. Do not flip it over! The pancake will be brown on the bottom when you peek under it. Cook for about 5 minutes or until the top is not gooey. Remove from…

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red and white quinoa
In Breakfast

Quinoa!! It’s a miracle food!!

Quinoa (prounounced keen-wa) was a staple food for the South American Indians living in the high altitudes of the Andes Mountains. The Incas likened to call it the “Chisaya Mama” or the “Mother of all Grains”. It was immensely popular because it was one of few crops that could survive in such high altitudes (10,000 – 20,000 feet above sea level). It could withstand frost, intense sun and the often dry conditions that characterized the Andean climate. It was also recognized for its superior nutritional qualities. For these reasons, it was dubbed “Mother of all Grains” and Quinoa came to have spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa for these people. Quinoa is a “pseudo-grain”-  it’s actually a gluten-free seed, but used in cooking like a whole grain. This nutrient-rich grain is a wonderful source of complete protein, providing all of…

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