Breakfast

Back to School Snacks at the Snap Fitness blog today!

August 14, 2014 by angelaskitchen Leave a Comment

Need some ideas and recipes for back to school eats? Head over to the Snap Fitness blog for recipes for Gluten Free Breakfast Cookies, Hummus with variations, and a Cucumber Sub “Sandwich.” Enjoy!

You’ll find the recipes over at the Snap Fitness blog today.

Kicked up Gluten & Dairy Free Carrot Cake Pancakes

March 28, 2014 by angelaskitchen Leave a Comment

I like making pancakes for the family. Simple to make, delicious enough to please everyone, pancakes can also be dressed up with different flavors to reflect the flavors of the season. Carrot cake pancakes are a perfect example of this. While I have made these tender, fluffy, cinnamon kissed pancakes many times, this dressed up version topped with pineapple, toasted coconut, pecans and maple-glazed sautéed carrots elevate the humble pancake to something elegant enough to serve for Easter brunch. You’ll find Gluten and Dairy Free Carrot Cake Pancakes over at the Snap Fitness blog today. Enjoy!

Secret Recipe Club – Zucchini Bread Pancakes

March 16, 2014 by angelaskitchen 6 Comments

It is time again for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!

Makin' Zucchini Bread Pancakes with my little helper!

My assignment this month was Andrea’s blog, Adventures In All Things Food. On her site she has all sorts of lovely cooking (like Homemade Pumpkin Syrup, Apple Walnut Waffles, Corn Tortillas, Tzitziki Sauce, and Creamy Sweet Potato Hummus), crafting (check out this unbelievably cute Easter Bunny Onesie and these awesome Felted Pumpkins), and peeks into their life on a farm (including their chickens, so you KNOW I love that). I checked with my littlest helper who wanted to help with my challenge this month and her choice was Zucchini Cake Pancakes. YUM!

My big changes were to make the recipe gluten and dairy free (of course) and increasing the vanilla a touch. The biggest issue I faced was that zucchini is not in season, so wasn’t as juicy as peek season zucchini AND I needed to have more liquid for the batter as I was working with a gluten free flour blend. The big thing to watch for is to make the batter thin enough for pancakes so that it cooks all the way through and doesn’t stay doughy in the center.

My recommendation is to make a single pancake to see if it cooks though and if you need to adjust the liquid balance of the batter. Gluten free flour blends can be weird like that… 🙂 We loved the flavor of these and will make them again using other gluten free flour blends until we find the one that works the best. I’ll update this post when that happens, because I think this recipe is a keeper!

Secret Recipe Club – Zucchini Bread Pancakes

Yields 4

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Ingredients

3 cups packed zucchini, shredded & drained
1 1/2 cups all-purpose gluten free flour blend with xanthan gum (I used Better Batter Flour)
1 1/2 tablespoons ground golden flax seed, optional
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
3/4 teaspoon ground or grated nutmeg
3 large eggs
1/4 cup olive oil
1/4 cup brown sugar
1/4 cup plain dairy free yogurt (I used coconut yogurt)
1/4 to 1/2 cup plain unsweetened milk substitute (I used almond milk), more as needed
Zest from half a lemon, finely minced, optional
2 teaspoons gluten free vanilla extract

Instructions

Make sure your zucchini has drained a bit before using it in this recipe. If your squash is fresh, it will give off a lot of excess water as it sits. Grate zucchini first, then set aside in a colander while assembling the other ingredients.

In a small bowl whisk together the dry ingredients: gluten free flour blend, ground golden flax, salt, baking soda, cinnamon, and nutmeg. Add remaining ingredients, except the zucchini. Mix everything together. We used an immersion blender to mix this part of the recipe. The batter will be thick. Add zucchini and stir into batter. If batter seems too thick, add more milk substitute until batter is the correct thickness for pancake batter.

Pour 1/4 cup of pancake batter in an oiled or well seasoned pre-heated skillet. Cook till golden on one side and steam bubbles start to form on the top. Flip and wait till the other side turns golden brown. Continue with remaining batter until all pancakes are cooked. Serve with maple syrup and enjoy!

https://angelaskitchen.com/2014/03/16/secret-recipe-club-zucchini-bread-pancakes/

An InLinkz Link-up

Chicken & Spinach Strata – Gluten Free-zer Friday

October 11, 2013 by angelaskitchen Leave a Comment

Chicken & Spinach Strata – Gluten Free-zer Friday

Yields 6 to 8

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Ingredients

8 cups gluten free french bread, cut into 1" cubes
10 ounce package frozen spinach, thawed, extra moisture squeezed out
2 cups chopped cooked chicken (ham or bacon is also delicious!)
1 cup shredded dairy free cheese substitute, mozzarella-style
7 eggs
1 1/2 cups unsweetened dairy free milk substitute
¼ cup dairy free parmesan substitute
1 1/2 teaspoons dried marjoram
1 tsp salt
1/2 teaspoon ground black pepper
1/4 cups diced roasted red pepper
2 tablespoons finely minced fresh parsley,

Instructions

Spread half of the bread in the bottom of an oiled 9"x13" baking pan. Layer layer with spinach, chicken and half the cheese substitute. Top with remaining bread and cheese substitute.

Whisk together eggs, milk substitute, parmesan substitute, marjoram, salt and pepper. Pour over bread in pan, trying to cover bread completely.

Sprinkle with roasted peppers and parsley.

Cover and chill for at least 30 minutes to let the egg soak in to the bread.

To freeze: Cover tightly and place in freezer. Thaw completely before cooking in a preheated 350 degree F oven. Cover baking pan with foil and bake for 20 minutes. Remove foil, then bake for 10 to 15 minutes until golden on top.

https://angelaskitchen.com/2013/10/11/chicken-spinach-strata-gluten-free-zer-friday/

Chai Spiced Coconut Quinoa Hot Cereal at the Balanced Platter

August 27, 2013 by angelaskitchen Leave a Comment

At the Balanced Platter yesterday (oops! I forgot to post about it yesterday) I shared Chai Spiced Coconut Quinoa Cereal. Try this delicious, creamy cereal this fall for a breakfast that will stick with your kids during their school day. Our area is in the middle of a heat wave. BUT in just a few short weeks it will be fall and time for warming breakfasts. Chai Spiced Coconut Quinoa Cereal is pre-soaked for increase digestibility and to speed the morning cooking. Coconut milk adds creaminess and maple syrup and chai inspired spices add sweetness.

Gluten Free Dairy Free Overnight Yeasted Pancakes – WonderMill Challenge

January 16, 2013 by angelaskitchen Leave a Comment

So, what’s a girl to do when she finally get’s her hands on a WonderMill? Well, I threw the toughest challenges I could think of by having it grind garbanzo beans (they are HUGE, bumpy and really, really hard) and tapioca beads (I wanted a finely ground powder). Opposite ends of the gluten free flour spectrum to say the least! To see how the WonderMill faired and the recipe for Gluten Free Dairy Free Overnight Yeasted Pancakes I developed for the WonderMill challenge, head on over to GrainMillWagon.com and say “Hi!”

You Pick It Smoothie, Gluten Free Dairy Free

February 20, 2011 by angelaskitchen Leave a Comment

You Pick It Smoothie, gluten free dairy free

Creamy, fruity and oh, so good! You Pick It Smoothie is a dairy free, delicious treat no matter what fruit or juice you pick to make this frosty treat.

You Pick It Smoothie – makes 2 servings

1 banana, peeled and frozen

2 cups frozen berries (your choice)

1 cup diary free milk substitute (almond, coconut, etc.)

1 6 oz container non-dairy yogurt, your choice of flavor (soy, coconut or rice)

1/2 cup juice of your choice

1 tablespoons sugar or honey, if needed

Place all ingredients in a blender. Cover and blend ingredients until smooth. You can adjust the consistency by adding more ice if it’s too thin or more liquid if it’s too thick. Pour in glasses.

Hot Cross Buns, Gluten Free Dairy Free – Gluten Free-zer Friday

March 19, 2010 by angelaskitchen 9 Comments

Today is my dear friend Cari’s birthday. In honor of Cari, my girl’s have declared it “Pink Day” where they are wearing all pink, and painting their toenails hot pink. We will also be making some brownies to celebrate Cari’s love of chocolate. We miss you, Cari.

[youtube=http://www.youtube.com/watch?v=1dMyXyUn5SM&feature=channel]

I’ll bring you a Carmel Macchiato…

Pink Princess Find a Cure Women's V-Neck T-Shirt

I know we hear a lot about breast cancer awareness in October, but here on Cari’s birthday, I would like to encourage you to remember those who are touched by cancer of all kinds and the struggles they and their families face beyond the health issues. Please consider the Angel Foundation as a place to share your resources to help families faced with cancer. Since 2001, Angel Foundation has provided financial assistance for adult cancer patients to meet critical non-medical needs, as well as education and support programs to families in the Twin Cities metro area who have a parent with cancer.

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Now onto Free-zer Food Friday… Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Gluten & Dairy Free Hot Cross Buns by test.angelaskitchen.com

Gluten Free Dairy Free Hot Cross Buns

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Author: Angela Litzinger at test.angelaskitchen.com

Recipe type: gluten free, dairy free, gfcf, bread, sweet bread, yeast breads, Easter, rolls

Serves: makes 24 buns

Ingredients

3 Tablespoons water
1½ teaspoon unflavored geletin (or pectin or agar flakes)
1 cup warm gluten and dairy free unsweetened milk substitute (I use almond or coconut milk)
2¼ teaspoons yeast
1 Tablespoon sugar
*3 cups bean flour blend (or ⅔ cup garfava flour, ⅓ cups sorghum flour, 1 cup corn or potato starch, and 1 cup tapioca starch)
¼ cup brown sugar
2¼ teaspoons xanthan gum
1¼ teaspoon ground cinamon
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 large eggs (or 3 T ground golden flax mixed with 9 T HOT water. Mix and set aside until thickened)
¼ cup softened gluten and dairy free margarine, organic shortening or 3 Tablespoons coconut oil
1½ teaspoons cider vinegar
¾ cup dried currants or raisins (I use a mix of golden raisins, chopped dried apricots, chopped dried apples, and chopped dried cherries)
optional, finely grated zest of a lemon (use an organic lemon)
Egg wash:
1 egg mixed well with 1 tablespoon of milk substitute.
Icing:
¾ cup gluten free powdered sugar, sifted
1 tablespoon milk substitute (or lemon juice or 2½ teaspoons milk substitute and ½ teaspoon gluten free vanilla flavoring)

Instructions

Put dried fruit into a bowl. Cover fruit with warm water, just to cover. Allow to soak until needed in recipe. Optionally, you can soak the fruit in orange juice for a different flavor. Sprinkle the gelatin onto the 3 tablespoons water in a small bowl. Set aside until gelatin has absorbed all the water. Mix gelatin into the warm milk substitute. Add yeast and 1 tablespoon sugar with the warm milk substitute and set aside.
Mix together the bean flour blend, brown sugar, xanthan gum, cinnamon, cloves, allspice, nutmeg, and salt in the mixing bowl of a stand mixer. Blend well. Add gelatin mixture, yeast mixture, eggs, margarine, and vinegar. Mix on low until blended, then on high for 3 minutes. Drain fruit and blot dry. Stir dried fruit and lemon zest into dough.
Using very wet or oiled hands, divide mix into 24 smooth balls of dough (about 3 Tablespoons dough per ball). Place dough balls evenly spaced onto a baking sheet lined with Silpat or parchment paper. Cover with oiled plastic wrap and allow to raise for about 45 min to an hour until almost doubled in size. Gently brush buns with egg wash. With oiled scissors, snip a cross shape ¼″ deep into each bun.
**Bake buns in a preheated 375 degree oven for 30 to 35 minutes. Allow buns to cool on a cooling rack. Mix icing ingredients together until smooth. Place in small zip closure bag. Snip a small corner of the bag to let icing out. Decorate top of buns by making a cross shape in the snipped indents with the icing mixture on top of buns.
To freeze after baking: When icing is set, wrap buns well and freeze.
To freeze before baking: Make recipe up to shaping dough into buns, but before they rise. Place baking pan into the coldest part of the freezer. Allow to freeze solid. Store dough well wrapped until ready to use. When ready to bake, place frozen buns onto silpat or parchment lined pan, cover with oiled plastic wrap and allow to thaw/raise in refrigerator overnight. Remove pan from refrigerator ½ hour before baking. Brush with egg wash, snip cross shape, bake, etc as directed.
*I have also used gf millet flour in place of the garfava in this recipe.
**Note: When baking breads, I always place another baking pan on the bottom-most rack and add a couple of handfuls of ice cubes to the pan. I put the bread to be baked on the center rack in the oven, close the oven door, and bake as directed. This creates a steam oven for your gluten free bread and greatly improves the moisture and crust of the final product.