Posted by Sammie on April 25th, 2012 |
0 commentsA thin, tender pancake wrapped around your choice of fillings, crepes are nothing to be intimidated by. Our gluten-free version can be whipped together in less than 15 minutes!
Gluten-Free Coconut Flour Berry Crepes
Serves 6.
Ingredients:
2 eggs
2 tbsp coconut oil, melted, plus additional for skillet
1-2 tbsp honey
1/4 tsp pure vanilla extract
1/8 tsp fine sea salt
2 tbsp coconut flour, sifted, plus additional as garnish
Pinch ground nutmeg
Pinch ground cinnamon
1/3 cup coconut milk
1 1/2 cups blueberries, strawberries or other berries of your choice
Directions:
1. In a medium bowl and using a wire whisk, beat together eggs, oil, honey, vanilla and salt. Mix in flour, nutmeg and cinnamon. Stir in milk.
2. Heat an 8-inch skillet on medium. When hot, melt a bit of oil in skillet. Pour in 1/8 cup batter and swirl around in skillet until a thin layer of batter covers the bottom. (The crepe should be about 6-inches in diameter.)
3. Cook for 1-2 minutes, until batter is bubbly and cooked around the edges. Flip crepe over and cook for 1-2 minutes more or until done. Repeat with remaining batter.
4. Fill crepes with berries and, if desired, top with a light dusting of coconut flour.
Always living with passion,
Sammie
Posted by Sammie on March 28th, 2012 |
1 commentA simple breakfast option that takes mere minutes to make doesn’t have to be bland and boring. Au contraire! Here’s a sweet and savoury morning mini-meal that’s just as nutritious as it is crumbly!
Baked Grapefruit with Coconut Crumble
Serves 2.
Ingredients:
2 tbsp organic unstabilized oats
1 tbsp organic coconut sugar
1/2-1 tbsp ground almonds
1/2 tsp ground cinnamon
1 tbsp organic extra-virgin coconut oil (not liquid)
1 grapefruit, cut in half
Directions:
1. Preheat oven to 400°F
2. In a small bowl, combine oats, sugar, almonds, cinnamon and coconut oil. Rub mixture with your fingers until crumbly.
3. Place grapefruit in an oven-proof dish, cut sides up. Spread coconut crumble over top, dividing evenly, and bake for 15 to 20 minutes. Serve warm.
Always living with passion,
Sammie
Posted by Sammie on March 21st, 2012 |
0 commentsBreakfast is the most important meal of the day, but it can also be the trickiest if you’re following a gluten-free diet. Not only are these pancakes perfect for those who suffer from celiac or a gluten intolerance, but they also call on one of spring’s prime pieces of produce: strawberries!
Strawberry Buckwheat Pancakes
Makes 10 small pancakes.
Ingredients:
1 cup buckwheat flour
2 1/2 tsp baking powder
1 tsp ground cinnamon
1 banana
1 cup coconut milk
1 cup chopped strawberries, plus additional for garnish
Coconut oil, as needed
Optional garnish: Coconut milk whipped with banana puree.
Directions:
1. In a large bowl, sift together flour, baking powder and cinnamon.
2. In a separate bowl, mash banana into a puree.
3. Stir coconut milk into dry mix, followed by banana puree. Fold in strawberries.
4. Lightly oil a griddle and heat over medium heat.
5. Pour 1/4 cup batter onto griddle and cook for 1 1/2–2 minutes, until pancake begins to look matte on top. Flip and cook for 1 more minute, until lightly browned.
6. Plate pancakes and garnish with additional strawberries and, if desired, coconut-banana whip.
Always living with passion,
Sammie
Posted by Sammie on March 7th, 2012 |
0 commentsEvery once and a while I get a little adventurous and start thinking outside the box with my breakfast recipes. What spices can I add? What herbs? How can I make this “different”?
The combination of sweet tropical fruit and fresh coconut-lime spicy dressing make for an exotic (and quick!) start to your day.
Thai Fruit Salad
Serves 4.
Ingredients:
1/4 cup light coconut milk
1/2 tsp honey
1 tsp Thai hot sauce, such as Sriracha
2 scallions, thinly sliced
1 lime, zested and juiced
1 tbsp sesame oil
Sea salt and freshly ground black pepper, to taste
2 cups diced papaya
2 cups diced pineapple
2 tbsp unsalted peanuts
2 tbsp unsweetened shredded coconut
Chopped fresh basil for garnish
OPTION: Looking for an alternative to shredded coconut? You can also try scoops of fresh young coconut meat.
Directions:
In a large bowl, add coconut milk, honey, hot sauce, scallions and lime zest and juice; whisk well to combine. Drizzle with oil and season with salt and pepper. Add papaya, pineapple, peanuts and coconut to bowl and toss well to combine. Garnish with basil and serve immediately.
Always living with passion,
Sammie
Posted by Sammie on February 22nd, 2012 |
0 commentsWhen your mornings are hectic, the last thing you need is a convoluted breakfast recipe to add to the mix. My A.M. muffins can be whipped together and ready to enjoy in a mere 30 minutes (blend your ingredients and pop them into the oven while you make the kids’ lunches or blow-dry your hair!). Or, if you prefer a grab-and-go option, simply bake up these grain-free muffins ahead of time!
GF Lemon Poppyseed Muffins
Makes 12 muffins.
Ingredients:
6 eggs
1/2 tsp pure vanilla extract
2 lemons, juiced and zested, divided
1/4 cup coconut oil
1/4 cup honey
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tbsp poppy seeds
Directions:
1. Preheat oven to 325°F. Line a muffin tin with 12 liners.
2. In a large bowl, whisk eggs, vanilla and lemon juice. Melt and combine oil and honey; pour into egg mixture and whisk to combine.
3. In a small bowl, stir flour, baking soda and lemon zest. Pour dry ingredients into wet ingredients and whisk until smooth. Stir in poppy seeds.
4. Fill each muffin cup with 1/4 cup batter. Bake for 20-25 minutes, until a toothpick inserted into center comes out clean. Cool for 5 minutes in tin, then transfer to a rack to cool completely.
I’d love to hear what recipes you love to use for a quick grab-and-go breakfast option! Leave me a comment below.
Always living with passion,
Sammie
Posted by Sammie on February 15th, 2012 |
0 commentsIf you’re looking for a protein-packed breakfast to start your day off on the right foot, look no further! This Mexican-inspired omelette can be whipped together in 10 minutes or less and calls on fewer than 10 ingredients.
BONUS: Make the guacamole separately for use as a sandwich spread, taco filling or party dipper!
Easy Guacamole Omelette
(Makes 1 omelette)
Ingredients:
3 large eggs, 2 whites 1 whole (the majority of the nutrients/vitamins/minerals are found in the yolk so leave at least one yolk)
Pinch sea salt
1 tsp olive oil
Organic salsa for garnish (optional)
Guacamole
1 large ripe avocado, cut into large chunks
1 small Roma tomato, diced
1 tbsp diced red onion
1/2 tbsp fresh lime juice
1/2 tbsp finely chopped cilantro
Pinch sea salt
Instructions
1. Prepare guacamole: Add guacamole ingredients to a medium bowl and mash together with a fork. Check for seasoning and adjust according to taste. Set aside.
2. Beat eggs together in a small bowl; season with salt. Heat oil in a skillet on medium-high heat. Add eggs and tilt pan until eggs are evenly distributed. Cook until eggs are almost entirely set; only a small amount of unset eggs remains. Remove from heat and allow residual heat from skillet to finish setting omelette.
3. Spoon guacamole onto half of omelette and fold over top. Slide omelette onto a plate, garnish with salsa and/or sour cream, if desired. Enjoy!
Always living with passion,
Sammie
