Breakfast, Gluten Free

October 12, 2017

Brussels Sprouts & Root Vegetable Hash

This simple brussels sprouts and root vegetable hash has a mixture of root vegetables and brussels sprouts. It’s filling and perfect for breakfast or dinner! Just omit the egg for a vegan/vegetarian friendly version! Gluten, grain, and dairy free.

I used to think brussels sprouts were the grossest vegetable in the world. Also, who came up with the name and why does it have so many s’s?
Common sense tells us anything that smells like rotten eggs as it cooks can’t taste much better. I mean, come on!
Worst yet, my mom would boil the heck out of them, so they were, like, rotten egg mush. Yuck.

I hated vegetables. They were disgusting and I was convinced they were only created to torture us kids. I typically ate everything on my plate, except for the pile of green stuff, so my mom did what most parent’s do—played the manipulation game. It might be with the promise of dessert or staying up a little past bedtime. For other poor, unfortunate kids, it’s having to sit at the table until they’ve finished eating them. Or worse yet—have their parent’s feed it to them.

I remember my mom shoveling spoonfuls of veggies into my mouth with the promise that it would help me grow taller and stronger, “like Popeye!” Seriously, mom, why would I want to look like some scruffy, big-armed man who smokes a pipe?

…

May 19, 2017

Blueberry Oat Skillet Pancake

This blueberry oat skillet pancake is oven-baked and a cinch to throw together. It’s also gluten, dairy, and refined sugar free!

Happy Friday, friends! Here’s a delicious breakfast/brunch recipe just in time for the weekend! This skillet pancake is baked in the oven so it saves you time since you don’t have to stand at the stove flipping pancakes! Now you can do more important things, like crawl back into bed for half an hour while it bakes! 😜

I blended in some blueberries, because yum, but any fruit will do—raspberries, blackberries, or peaches would be awesome!

I may or may not have snuck a few extra blueberries in before it went into the oven. Those big pockets of warm blueberries are my fave! It’s kind of like eating a slice of blueberry muffin, but not one of those dry muffins with fake berries from the store, like, a legit homemade muffin that tastes almost like blueberry flavored cake!

Since it’s made with oat flour, it’s very hearty as well! I enjoyed mine as is with some extra fresh blueberries, but you can drizzle a little more maple syrup on top too, if you’d like. It’s soooo delicious! I hope you get to give it a try soon!

Blueberry Oat Skillet Pancake

Author: Joscelyn Abreu
Total Time: 50 mins
Yield: 6 servings 1x

Print Recipe

Description

This baked pancake is very simple to make and best of all, you don’t have to stand at the stove flipping pancakes one by one! Feel free to use another fruit, like raspberries, blackberries, or peaches!

Ingredients

Scale

1 cup gluten-free multi-purpose flour or unbleached all-purpose
1 cup oat flour*
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cup milk (I used almond milk)
1/4 cup unsalted butter or coconut oil, melted and cooled (plus more for greasing pan)
1/4 – 1/2 cup** maple syrup or honey, plus more for drizzling
2 large eggs (can probably use flax eggs, but it may not rise as much. 2 tablespoons ground flaxseed gelled with 6 tablespoons water)
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries, plus more for serving (I used frozen)

Instructions

Preheat oven to 350ºF. Grease a 10-inch oven safe skillet. You could also use a 10″ cake pan or another similar sized pan if you don’t have a skillet.
In a large mixing bowl, combine dry ingredients—flour, oat flour, baking powder, and salt. Mix in milk, oil, sweetener, eggs, and vanilla. (Don’t worry if batter is a little lumpy. Sometimes the coconut oil solidifies in the cold milk, but it will melt again in the oven.) Stir in blueberries and pour batter into skillet.
Bake for 35-45 minutes, or until center is set and top is lightly browned. Serve with extra berries and maple syrup, if desired.

Notes

*You can make your own oat flour by grinding rolled oats in a coffee blender or food processor. Be sure to measure oat flour after ground to a flour.
**I did 1/2 cup so it’d be sweet enough to eat by itself. I tried it with syrup and it was too sweet for my taste. If you plan drizzle with syrup, use the lesser amount of sweetener.

Prep Time: 10 mins
Cook Time: 40 mins
Category: Breakfast, Gluten-Free

You may also enjoy these similar recipes:

Raspberry French Toast Cups with Chocolate Maple Syrup

Lemon Poppy Seed Pancakes with Blueberry Sauce

Blueberry Peach Coffee Cake

March 18, 2016

Bananas Foster Oatmeal

A healthier version of bananas foster to serve on top of a warm bowl of oatmeal. Delicious, comforting and free of gluten, dairy, and refined sugar

Oatmeal is a breakfast staple in our house because it’s quick, filling, and comforting. However, we rarely eat it plain. Whether it’s topped with fruit and nuts or peanut butter and jelly, we like to keep this otherwise boring breakfast a little more exciting by trying new flavor combos.

My daughter loves to cook and made this new variation for breakfast one morning using caramelized bananas. Oh. em. gee, people. It was amazing. I’m a fan of caramelized anything, but bananas are one of my faves!

We use coconut sugar to make the caramel for these bananas and I add a bit of maple syrup or coconut milk to the sauce to make it more creamy and “saucy.” Otherwise the sugar gels to the bananas, and while it’s still delicious, doesn’t leave a lot of sauce to drizzle over the oatmeal.

I also don’t like to cook my bananas too much or they just fall apart. That’s why it’s important to let the sauce thicken up a bit first before adding the bananas. Feel free to try another fruit also! Change it up by using peaches, peeled apples, or pears. Most any fruit would be delicious in a caramel sauce, am I right?

Try this easy oatmeal variation the next time you have a few just ripe bananas in your fruit bowl. The bananas foster is also a wonderful topping for ice cream, pancakes, french toast, or crepes! Feel free to get creative and please let me know if you try this by leaving a comment below or tagging #wifemamafoodie on your Instagram photos. I love to see what you’re cooking up! Enjoy your weekend, friends!