I began making these recipes regularly after I gave up gluten in 2013. Far from being your typical restriction diet “blah” foods, they turned out to be full of taste. They became my favorites for this reason. Try them and see if you don’t agree!
1. Bacon omelet with vegetables, cheese and salad topping
This brunch dish often ends up holding me for most of the day, since it is so nutrient dense and loaded with a variety of vegetables as well as favorites of the meat-eating crowd: bacon and cheese!
Approx.. ¼ cup diced mushrooms
Approx. ¼ cup diced green or red peppers
Optional raw spinach, cut or tear into small pieces, about 1/3 cup
2 Tbsp. bacon bits, or about 1-1/2 slices bacon, cut into small pieces
Heat a skillet on medium heat for about 15 minutes. I prefer to use cast iron. Just before adding the ingredients to the heated pan, coat it with about 1 to 1-1/2 Tbsp. virgin coconut oil. Keep the heat low to avoid heating this sensitive oil to smoke-point. If you wish to use higher heat, substitute more refined oils. I prefer the virgin coconut oil, because it retains its distinctive flavor, although it might not suit all tastes.
Whisk ingredients in a small bowl until they are blended together. Pour mixture onto preheated, oiled skillet. Run the spatula around the edges to loosen it for flipping as it cooks. Flip or fold omelet when its surface has solidified just enough to avoid falling apart easily. Continue to flip until each side is lightly browned. Remove onto a serving plate.
Shredded sharp cheddar cheese
Sauce of choice
Sprinkle shredded cheese over it while it is still hot. If the cheese doesn’t melt right away, microwave the plate for about 30 seconds. Top with shredded salad spinach and diced tomatoes, along with optional sauce. Barbecue sauce, hot sauce or homemade salsa are my favorites, but I will often forgo sauce altogether, because the dish is so tasty on its own.
2. Chocolate Bean Muffins with Fruit
I learned of this wonderful recipe on youtube, from a channel called Betty Rocker (the healthy, pumped up, exercising in the kitchen take on Betty Crocker!). I made a couple of modifications to her recipe, such as using one-third to one-half the amount of sugar she recommends to make it more of a breakfast food, rather than a dessert. This was one of the first recipes I found when I gave up gluten in October of 2013. I also adopted Betty Rocker’s process modification of mixing everything in the blender. It was so neat and easy! Below is my own modification of Betty Rocker’s recipe.
1 can black beans
6 Tbsp coconut oil
6 Tbsp. cocoa powder (unsweetened)
½ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1/3 to ½ cup coconut sugar
1 tsp. vanilla
¼ cup dried, unsweetened coconut flakes (optional)
Optional: add 2/3 cup pitted cherries (drain beans extra well to cut down on liquid in the recipe. You can also add extra cocoa powder to achieve this effect)
Preheat oven to 325 degrees F. Grease cupcake pans or use nonstick spray. Cupcake papers are not recommended for this recipe, as the cupcakes will stick to them. Mix all ingredients together in a large blender. Blend together until batter is smooth. Depending on your blender, this can take 30 seconds or a few minutes. Pour batter into cups until each is about ½ full. Depending on how large you want them, the recipe will make between 12-18 cupcakes. Bake for approximately 20 minutes until they bounce back when pressed with your finger. Cool and top with your favorite fruit: strawberries, mangoes, pineapple, or whatever is in season. They are also great as a standalone brunch dish that is filling but not too sweet.
3. Pumpkin-Raisin Flourless Pancakes
This is my own variation of the basic Betty Crocker recipe for pancakes. Because I substitute pumpkin for flour, my recipe calls for more eggs and less liquid. I use coconut milk instead of dairy milk for all my baking recipes.
1 cup canned pumpkin (unsweetened)
¼ to 1/3 cup coconut milk
2 Tbsp. butter, melted (substitute coconut oil for a completely dairy-free version)
1 Tbsp. coconut sugar or organic sugar
1 tsp. vanilla
½ tsp. salt
3 tsp. baking powder
¼ tsp. clove
½ tsp. nutmeg
1 tsp. cinnamon
½ to 2/3 cup raisins
Preheat skillet on medium heat. Melt butter in mixing dish. Mix in other ingredients, adding raisins after all other ingredients are blended. For thinner pancakes, add a few tablespoons water or extra coconut milk. Melt butter in skillet and add batter until a 4 inch patty is formed. Cook until bubbles form and pop on top, then turn and finish. Recipe should make about 6-9 pancakes, depending on how thick the batter is made. I recommend serving them with honey instead of pancake syrup for a richer, more natural taste.
Additional reference: “Pancakes,” Betty Crocker’s Cookbook New and Revised Edition, Golden Press, 1983, page 197.