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Recipes

Gluten-Free Breakfast Recipes for Kids

Beyond Celiac has loads of gluten-free recipes for kids, by kids. Whether you're looking for ideas for breakfast, lunch, dinner or snacks and dessert, you'll find delicious options here -- all without the gluten.

Avocado Toast

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery

 

Rudi's Gluten-Free Bakery Avocado Toast

 

Ingredients:

  • 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
  • 1/2 avocado
  • 1/2 lime
  • 1 clove fresh garlic, chopped
  • 1 Tbsp. red pepper flakes
  • Salt and freshly ground pepper to taste

Directions:

  1. Toast bread slices until slightly golden-brown.
     
  2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
     
  3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

TipFor even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!

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Tags: Breakfast, Appetizers/Snacks, Vegetarian, For Kids

Berry Yogurt Parfaits with Cherry-Almond Granola

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery

 

Berry Yogurt Parfaits with Cherry Almond Granola

Makes 4 servings

Ingredients:

  • 4 Rudi’s Gluten-Free Cherry-Almond bars, crumbled (1 cup)
  • 1 1/4 cups low-fat vanilla yogurt
  • 1 1/2 cups mixed berries (blueberries, raspberries and quartered strawberries)
  • 2 tsp. honey

Directions:

  1. In each of four parfait glasses, spoon 2 Tbsp. yogurt, 2 Tbsp. crumbled bar, ¼ cup berries, another 2 Tbsp. yogurt, 2 Tbsp. berries, and any remaining granola.
  2. Drizzle each parfait with 1/2 tsp. honey. Serve immediately, or cover with plastic wrap and refrigerate for up to 3 hours before serving.
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Tags: Breakfast, Dessert, For Kids

Blueberry Swirl Muffins

A sneak peek into Silvana Nardone's cookbook, "Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed."

Blueberry Swirl Muffins

Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.

Makes 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:

  • 1¼ cups plus 1 tsp. sugar
  • Finely grated zest of 1 lemon
  • 2 cups fresh blueberries
  • 2¼ cups Silvana's Gluten-Free All-Purpose Flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 large eggs, at room temperature
  • ½ cup canola oil
  • 1 cup homemade Cashew or Almond Milk or store-bought
  • 2 tsp. pure vanilla extract

Directions:

  1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
  2. Preheat the oven to 425˚F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
  3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 tsp. of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to 1 month.)
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Tags: Breakfast, Vegetarian, Dairy-Free, For Kids

Caramel Apple Oat Bars

allergic living logoCourtesy of Allergic Living and Alisa Fleming

Ingredients:Caramel Apple Oat Bars

  • 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
  • 2/3 cup packed brown sugar
  • 1/2 cup light canned coconut milk
  • 4 Tbsp. dairy-free margarine, divided
  • 3/4 tsp. vanilla extract
  • 1 Tbsp. flaxseeds
  • 2 Tbsp. cornstarch or tapioca starch
  • 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
  • 1/8 tsp. salt
  • 1/8 tsp. xanthan gum
  • 2 Tbsp. applesauce
  • 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)

Directions:

  1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
  2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
  3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
  4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
  5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
  6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
  7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
  8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
  9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
  10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
  11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
  12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
  13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.
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Tags: Breakfast, Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Caramel Apple-Muffins

Courtesy of Enjoy Life 

 

The perfect gluten-free breakfast for fall! 

Makes 1 dozen gluten-free muffins 

Ingredients:
For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.
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Tags: Breakfast, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids

Cinnamon Raisin French Toast

Rudi's Logo



Courtesy of Rudi's Gluten-Free Bakery

 

Rudi's Cinnamon Raisin French Toast

Ingredients:

  • 4 large eggs
  • ¾ cup half and half
  • ¼ cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed
  • 1 Tbsp. grated orange peel
  • ½ tsp. gluten-free vanilla extract
  • 8 slices of Rudi’s Gluten-Free Cinnamon Raisin
  • 4 Tbsp. (½ stick) butter
  • Powdered sugar
  • Warm maple syrup

Directions:

  1. Whisk first 5 ingredients to blend in medium bowl. Dip each bread slice into egg mixture.  For best results, dip and flip the bread slices in the batter 4-5 times before placing in the skillet.
     
  2. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm.
     
  3. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.
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Tags: Breakfast, For Kids

Cinnamon Roll Pancakes

Courtesy of Allergic Living and Alisa FlemingAllergic Living logo

Makes 14 pancakes

Cinnamon Filling

Ingredients:cinnamon roll pancakes

  • 1/2 cup packed brown sugar
  • 1/3 cup melted dairy-free margarine
  • 2 tsp. ground cinnamon

Pancakes

Ingredients:

  • 1 1/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs or 1 Tbsp. egg replacer + 2 Tbsp. warm water
  • 1 1/4 -1 3/4 cup unsweetened or original non-dairy milk alternative (such as rice, flax, or coconut milk beverage)
  • 2 Tbsp grapeseed or canola oil
  • 1 Tbsp. maple syrup
  • 1/2  tsp. vanilla extract
  • 1 batch Maple Glaze (recipe follows) or additional maple syrup for topping

Directions:

  1. Place the cinnamon filling ingredients in a ziplock plastic bag, close the top, and squeeze to combine.
  2. In a small bowl, combine flour, starches, baking powder, and salt.
  3. ln a mixing bowl, briefly whip the eggs or egg replacer with water. Whisk in 1¼ cup milk alternative, oil, maple, and vanilla. Add the dry ingredients to the wet, whisking just until combined.
  4. Add up to ½ cup additional milk alternative (or as needed) to create a pourable but slightly thick batter. Less liquid will be required for puffier pancakes, while more liquid might be needed at higher altitudes or if using the non-gluten-free option (at end of recipe). Let batter rest while you preheat a large skillet or griddle over medium heat.
  5. Once hot, grease the griddle with cooking spray or dairy-free margarine.
  6. Pour 1/4 cup of batter for each pancake and cook for 2 minutes.
  7. Snip a very small corner from the bottom of the plastic bag, and squeeze the filling onto the pancake, starting in the centre, and swirling outward, like you would see on a cinnamon roll. Try to keep the filling at least 1/2-inch from the edge.
  8. Let the pancakes cook a few more minutes, or until bubbles form in the batter.
  9. Flip, and cook for 2 to 3 minutes more.  Note that the gluten-free pancakes may not brown, but they will have a light and fluffy finish.
  10. Remove to serving plates and drizzle with pure maple syrup or the Maple Glaze, if desired.

Maple Glaze: In a small bowl, whisk 1/2 cup sifted powdered sugar, 3 Tbsp. maple syrup, 1/2 tsp. vanilla extract, and 1 Tbsp. dairy-free margarine until smooth.

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Tags: Breakfast, Dairy-Free, For Kids

Easy Oven Pancakes

Ingredients:

  • 1/2 cup canola oil
  • 6 eggs
  • 1 cup almond milk
  • 2 tsp. vanilla
  • 1 cup gluten-free flour
  • 1 tsp. baking powder
  • 1 tsp. salt

Directions:

1. Pour the canola oil into a 13" x 9" casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven).

2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out.

3. When the oven is preheated, carefully get the dish out (or ask an adult to get it out) and pour in the batter.  Put it back in the oven, and bake for 15 minutes.

4. When the time is up, remove the dish from the oven, cut the oven pancake into squares and serve with maple syrup. Leftovers are great the next day, too!

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Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids

Egg Frittata Muffins


Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery

 

 

Gluten-Free Egg Frittata Muffins

Ingredients:

  • 1/2 cup chopped red pepper
  • 1 cup chopped spinach
  • 1 cup chopped broccoli
  • 1/2 cup chopped onion
  • 2 whole eggs
  • 12 egg whites or 1 ½ cups egg whites
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 250 degrees F. In a large mixing bowl, combine eggs and egg whites. Beat for 30 seconds. Add vegetables and salt and pepper.
     
  2. Take your muffin tin and place muffin wrappers in each hole. With a ladle or 1/4 cup measuring cup, spoon out egg and vegetable mix into muffin wrappers.
     
  3. Place in oven for 15 minutes and enjoy!
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Eggless Nog Pancakes

Courtesy of Enjoy Life

 

 

 

Ingredients: 

Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon

Pancakes:

Directions:

  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!
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Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

Gluten-Free French Toast

Rudi's Gluten-Free Bakery Logo

 

Courtesy of Rudi's Gluten-Free Bakery

 

Gluten-Free French Toast

Ingredients:

  • 1 cup milk
  • 3 eggs
  • 4 Tbsp. butter
  • 1 Tbsp. brown sugar
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 8 slices of Rudi’s Soft & Yummy Gluten-Free Cinnamon Raisin Bread

Directions:

  1. In a medium bowl whisk together eggs, half and half, and milk. Once combined, add in vanilla, sugar, cinnamon, and salt. Soak each piece of bread in the milky sauce and place in a baking dish until ready to cook.
     
  2. Heat a pan to medium heat and cover with a slice of butter. Once the butter is melted and the pan is hot, place the soaked bread on the stove and cook until each side is golden brown.

For more gluten-free recipes from Rudi's Gluten-Free Bakery, visit Rudi's Gluten-Free Recipe Box!

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Gluten-Free Mini Quiches

Crunchmaster
Courtesy of Crunchmaster and Carol Kicinski

Makes 24 mini quiches

Ingredients:Mini Quiches

  • Gluten-free non-stick cooking spray
  • 1 ¼ cups finely crushed Crunchmaster Multi-Grain Crackers Rosemary & Olive Oil
  • 6 Tbsp.. unsalted butter, melted
  • 2 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 oz. package frozen spinach, thawed
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs
  • 1 cup milk
  • 1 roasted red pepper, cut into 48 small slivers

Directions:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
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Tags: Breakfast, For Kids

Gluten-Free Quinoa Breakfast

From Miranda Jade Turbin, Beyond Celiac newsletter columnist

Makes 2 cups.

Ingredients:

  • 2 cups milk (or soy, rice or almond milk)
  • 1 cup quinoa
  • 1 Tbsp. agave or honey
  • 1/8 tsp. cinnamon
  • 1 cup fresh blueberries or nuts

Directions:

1. Bring milk to boil.
2. Add quinoa.
3. Return to boil, then simmer for about 10 minutes. Milk will not be fully absorbed.
4. Stir in agave (or honey) and cinnamon, and simmer approximately 8 more minutes. Remove from heat.
5. Stir in blueberries or nuts, and serve with honey, salt, or butter.

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Tags: Breakfast, Vegetarian, For Kids

Korean Gluten-Free Mung Bean Pancakes

My friend Rebecca Subbiah RD, LDN, CPT shared this incredible recipe with me. The recipe is adapted from Dr. Ben Kim with slight alterations.

- Miranda Jade

Makes 10-12 pancakes.

Ingredients:

Pancakes

  • 1 cups yellow mung bean
  • ½ cup jasmine rice
  • 1 zucchini (about 12 oz)
  • 1 tsp. unrefined sea salt
  • ½ red bell pepper
  • 3 green onions
  • 1 cup mung bean sprouts
  • ½ onion
  • ½ – 2 cups filtered water
  • ½ tsp. unrefined sea salt
  • Virgin coconut oil (to cook)

To serve

  • ¼ cup gluten-free soy sauce
  • 2 Tbsp. apple cider vinegar or rice vinegar
  • Chili oil, to taste

Directions:

1. Soak the mung beans and the rice in water overnight with 1 Tbsp. of whey, yogurt, buttermilk, kefir, lemon juice or vinegar.

2. Cut the zucchini in matchsticks and place in a large bowl with the salt. Toss the zucchini, then set aside and let it sit for one hour to draw out the moisture. Then, seed and dice the red bell pepper and chop the green onion. Peel and cut the onions into medium dice.

3. To blend the mung bean mixture, drain the mung bean and the rice and place in a blender along with the diced onions. Add 1 cup of water and blend. Then slowly add about ¼-½ cup of water while the mixture is blending. Then check the consistency. It should have the consistency of a pancake batter. Add the salt and blend again. Transfer to a large bowl.

4. To prepare the pancakes, squeeze out the liquid from the zucchini and add these to the pancake batter. Fold in diced red bell pepper, chopped green onion and mung beans sprouts until combined.

5. To cook the pancakes, heat a large stainless steel or cast-iron pan over medium-high heat. When the pan is hot, add the oil. Swirl the pan to coat the whole surface with the oil. Ladle the pancake batter into the pan, about 4-5 inches in diameter or even smaller. Lower the heat slightly. Cook until you see bubbles on the top of the surface. With an offset spatula, flip the pancakes and cook for another couple of minutes. Transfer to a plate. Do the same with the rest of the batter, adding coconut oil for every batch.

6. To serve the pancakes, combine the gluten-free soy sauce, vinegar and chili oil. Serve with the pancakes immediately. They are best when hot.

7. Leftover pancakes can be kept in an airtight container and reheated in the oven until hot. 

Contributed by Rebecca Subbiah RD, SRD, of ChowandChatter.com.

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Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids

Mini Chocolate Chip Muffins with Kale

 

Courtesy of Enjoy Life Foods

 

A healthy and delicious gluten-free breakfast.

Makes 30 mini muffins

Ingredients:

  • 1 box Enjoy Life Foods Muffin Mix
  • 1 C. Enjoy Life Foods Mini Chips
  • 1/2 C. + 2 T. cold water
  • 1/2 C. + 2 T. kale puree (2 C. fresh packed kale, steamed, and pureed, see note below directions)
  • 1 T. allergy-friendly oil (we recommend olive or grapeseed oil)
  • 2 t. vanilla extract

Directions:

  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Add the Muffin Mix and Mini Chips in a large bowl. Mix to combine.
  3. Add the water, kale puree, oil, and vanilla extract in a separate bowl. Mix to combine. Pour the kale mixture into the Muffin Mix mixture, mix to combine.
  4. Divide the mixture into the prepared pan, filling each muffin tin about half full.
  5. Bake for 12 to 15 minutes, until golden brown on the edges and an inserted toothpick comes out clean.
  6. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely.
  7. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

Note: The kale puree should be about the texture of store bought applesauce: smooth, thick, but not a paste.

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Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids

Mini Quiches

 Courtesy of Crunchmaster

Gluten-Free Mini Quiches

Makes 24 mini quiches

Ingredients:

  • 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
  • Gluten-free non-stick cooking spray
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 6 tbsp. unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk
  • Oils & Vinegars
  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 ounce package frozen spinach, thawed
  • 1 roasted red pepper, cut into 48 small slivers
  • 2 large eggs

Directions:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
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Tags: Breakfast, Lunch, Appetizers/Snacks, Vegetarian, For Kids, Thanksgiving, Holiday

Pancakes with Certified Gluten-Free Oats

Ingredients:

  • 1 egg
  • 1 ½ cups certified gluten-free oat pancake mix, plus 2 extra tablespoons
  • 6 oz. organic chocolate yogurt
  • 6 oz organic vanilla soy milk (yogurt and milk used instead of buttermilk)

Directions:

1. Mix all ingredients together. Use a little more of the mix if needed to create a thick enough batter.

2. Pour ¼ cup on the griddle.

3. To be creative, oil a fun shaped cookie cutter and place on griddle. Then pour batter inside, and once bubbles start forming and popping, remove cutter and then flip over.

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Tags: Breakfast, Vegetarian, For Kids

Pumpkin Pie Spice Oatmeal with Coconut Milk

Thai Kitchen logo
Courtesy of Thai Kitchen

 


Ingredients:Pumpkin Pie Spice Oatmeal with Coconut Milk

  • 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
  • ¾ cup water
  • 2 Tbsp. light brown sugar
  • 1 tsp. McCormick Pumpkin Pie Spice
  • 1 cup old fashioned gluten-free oats

Directions:

  1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
  2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.
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Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids

Quinoa Breakfast Brownies

from Karina's Kitchen: Gluten-Free Recipes, by Karina Allrich

Quinoa flakes give these breakfast treats a texture that is a cross between a blondie bar and a breakfast bar. We add mini dark chocolate chips to ours because we like the flavor combo of quinoa and chocolate. And if you like nuts, you could also add chopped pecans or walnuts.

Preheat the oven to 350 degrees F. Line a 11x13-inch baking pan with lightly greased parchment.

In a mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour
1/2 cup Organic Quinoa Flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar

In a large measuring cup blend:

2/3 cup light olive oil
3 tablespoons real maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.]

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

Add:
2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like cookie dough.

Now add:
1/2 cup golden raisins or chopped dried fruit
2/3 cup dairy-free chocolate chips or chopped nuts

Stir to combine. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 30 minutes until the top is golden brown and the center if firm. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly. Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 brownies.

Recipe ©2005-2009 Karina Allrich

For many more delicious recipes like this one visit Karina's Kitchen: Gluten-Free Recipes

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Tags: Breakfast, For Kids

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