TAG | breakfast
Anybody who has followed this blog for any length of time is familiar with my affinity for all things breakfast. What I am about to describe is a gluten-free wonder of old school baking: a magical combination of fluffy dough with crispy edges and apples drenched in a cinnamon and sugar glaze.
The apple pancake was something I wasn’t introduced to until I was in my teens, so I never really craved this beast of bakery magic until I could no longer have it. This isn’t an every week thing in my house, but it really hits the spot in late summer and fall when the apples are ripe and you find yourself lucky enough to have a weekend morning free.
- 5 tablespoons butter
- 2 Granny Smith apples – peeled, cored, and sliced thin
- 1 tablespoon cinnamon
- 1 cup gluten-free all-purpose flour (Authentic Foods or King Arthur brand work well for me)
- 1 cup milk – low fat or 1% is fine
- 4 eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/8 teaspoon Authentic Foods vanilla powder
- In a bowl, add flour, milk, vanilla and eggs. Mix well.
- In another bowl, mix brown sugar, granulated sugar and cinnamon.
- Add butter in a 10″ pyrex-type deep dish pie container and put in oven.
- Turn oven to 400°.
- When butter is completely melted, remove from oven.
- Pour batter into buttered dish and put in oven for 20-25 minutes.
- In a separate pan, warm apples, butter (to taste) and cinnamon. Cook for 13-15 minutes.
- Remove batter from oven and add apple mixture.
- Cover entire dish with brown sugar/sugar/cinnamon mixture.
- Return dish to oven for 20-25 minutes.
- Remove from oven, let cool, cut into portions and enjoy!
Depending on your oven and your altitude, cook times may vary, so do pay close attention to this dish while cooking. It took a couple of tries to really get this recipe right, but it is totally worth it when you get it down.
Let me know how yours turns out or share any tips and tricks in the comments. Cheers!
If you keep up with my blog at all, you know that I’m a huge brinner (breakfast for dinner) fan. Breakfast being the most important meal of the day, I try to eat it as often as possible at all times of the day. This particular recipe is a traditional breakfast skillet with potatoes, meat, cheese and eggs and it serves 2 people. This is also another recipe that is easier and more fun with 2 people. Let’s get started.
4 strips of bacon
6 oz shredded cheese or 2 slices of Kraft American cheese
The first step is to cut up the potato into 1/4″ chunks. You can cut them smaller if you like, but 1/4″ is a nice bite-size serving. Grease a small skillet pan with butter or your preferred gluten free cooking spray and toss the potato chunks in. Cook them covered over medium heat for 10 minutes or until they soften up a bit. Add in a dash of salt and pepper to taste at this point if you like. If you really like butter, feel free to add a pat of butter to the potatoes as well. This can help them to soften up a bit. Don’t forget to move the potato chunks around from time to time during cooking to ensure that every chunk gets a proper amount of attention from the heat.
While your potatoes are cooking, begin cooking your bacon. It’s up to you if you decide to cook your bacon on the stove or bake it in the oven. Regardless, just be sure you have a gluten free bacon and that it is well cooked. If you cook it on the stove, be sure to place it on a bed of paper towels and dab it with paper towels to remove a bit of the excess grease when finished cooking.
Around the time that your bacon and potatoes are wrapping up, you should begin cooking your eggs. I prefer my eggs over-easy, but you can cook them to your own liking.
While your eggs are cooking, break apart your bacon into small pieces and mix it in with the potatoes. Once you have them mixed well, you can add shredded cheese to the mix. If you want to use American slices, you may prefer to wait until the mix is plated.
Finally, it’s time to plate your masterpiece. I prefer to serve my skillets in a bowl. Place the cheese, potato and bacon mix in the bowl first. If you are using sliced cheese, place that over the mixture now. Finally, take 2 eggs and place them on top of the mixture. Salt and pepper to taste, if you like, and you are all finished.
This is a very basic skillet recipe, but you can add whatever you like to make it your own. Try Bob Evans crumbled sausage or spicy turkey sausage for a kick. Pile in sauteed vegetables or some hot sauce for more flavor. There are no limitations. Just be sure, as always, that your ingredients are gluten free. Let us know how you make this recipe your own in the comments.
Every once in a while, I post about getting a win for gluten intolerance. Some wins are more exciting than others, but the bottom line is that the more wins we get, the easier living with gluten intolerance gets. In this particular situation, we get a small, but exciting win.
Glutino Gluten Free Breakfast Bars taste just like you would hope. I was never a huge fan of this type of cereal-replacing NutriGrain-style snack, but that doesn’t mean I don’t want to substitute a bar for a meal once in a while. As for nutrition, you won’t be upset with yourself after eating one of these. If you are struggling to keep carbs out of your diet, you might want to steer clear, but for those of us simply looking for a gluten free breakfast replacement option, these are great.
The blueberry filling (my favorite flavor) is moist and the outside is chewy and flavorful. The serving size, as is usually the case with Glutino products, is spot on. Also as usual, this Glutino product is produced in a gluten free facility, so any fears of cross contamination can be put to rest.
Glutino has managed to produce a portable, tasty and most of all gluten free breakfast product that should find a home in your office desk drawer or kitchen cabinet. They are available at local Jewel stores in Chicagoland and I would assume they are easy to find in the rest of the country as well. Give them a shot and let us know what you think in the comments area.
I came across several nice surprises at my local grocery store this weekend. I was encouraged by all of the Glutino brand items I discovered. I have been a fan of Glutino products for some time now, but I wasn’t aware of how far reaching their product line really was. And so it was, happily, that I discovered Glutino Gluten Free Organic Bars, most notably the Chocolate and Banana flavor.
These tiny bars come 5 to a package. What they lack in size, they make up for in flavor. Sure, everybody in your office will know you are eating something banana-flavored (though not obnoxiously strong, these bars do have an aroma), but they won’t know the kind of satisfaction you’re receiving while you enjoy these wonderful, little snacks. They are quite filling for their size. I am no small guy and I eat them occasionally for a breakfast substitute when I’m running late. They are a great pick-me-up in the afternoon and are obviously individually-wrapped for maximum portability.
These bars have a nice texture that isn’t too rubbery or too crunchy like many other bars. As small as they may be, I think the serving size is spot on. I highly recommend looking at many of the items Glutino sells, but be sure not to skip these Gluten Free Organic Bars. Do you have a favorite flavor? Tell us about it in the comments area.
“Oh no! I can never eat frozen waffles again!” Yeah, people don’t actually say that, but it doesn’t mean that gluten intolerant folks don’t still pine for the little things in life. In the spirit of getting what we really want, I’m putting Van’s Gluten Free Blueberry Waffles in the WIN column.
I found them at my local Whole Foods and was also surprised to be able to pick them up at True Nature Foods around the corner from my condo. They cost around $3.50 and have 6 waffles per package. Easy, quick breakfast options are few and far between for those of us with this particular dietary restriction and these waffles replace one of the old standbys from what I like to refer to as the “gluten days.”
They take a little longer to heat than the frozen waffles of my memory. I flipped them after about 2 minutes to make sure both sides were properly crisped. This could be due to the fact that I haven’t used my toaster for anything in a really long time.
They are a little flakier than regular frozen waffles. I found myself breaking off waffle pieces with my fork and then scooping, rather than stabbing them. Like many food products produced without gluten, they had a tendency to fall apart, but they had a nice consistency and held up well to my syrup. I use plain, old Aunt Jemima syrup because it is gluten free and relatively cheap. I’m getting off track now, but I also drink Mott’s Natural Apple Juice with this breakfast. Tons of Mott’s products are gluten free and also very affordable.
And that’s that. Van’s has a whole line of gluten free products, many of which are available at Whole Foods. The blueberry waffles are the only ones I have tried so far, but the taste is so familiar, you might forget you were eating gluten free. If you have had any experience with their products, please post your impressions in the comments area.
Having a gluten intolerance can sometimes feel extremely restrictive. You can’t have any of the familiar flavors you’ve become accustomed to. This is especially true of breakfast food. You can write off all of your favorite cereals. If you are especially ambitious, you might make eggs and bacon every morning or some form of gluten free baked good. But for those of us living on normal schedules who don’t have extreme culinary prowess, breakfast has left us few options. Nothing is as fast or easy as a bowl of cereal. Expensive gluten free cereals, many of which taste like cardboard, are readily available at most grocery stores and specialty outlets. That’s fine for people with unlimited money and non-discriminating taste buds, but what about those of us who want something affordable that tastes great? General Mills to the rescue.
While Rice Chex and Corn Chex may not be the most exciting cereals around, they scream at you in capital letters that they are gluten free – right on the front of the package. That’s not exciting enough for you? How about 4 distinct flavors of gluten free chex? In 2009, General Mills released Chocolate, Cinnamon and Honey Nut Chex. There is also a rogue Strawberry flavor that I have yet to track down, but that wouldn’t be high on my list of things to try anyhow.
I’m not going to thoroughly review each of these cereals, but I do encourage you to try them all. If you have gluten free kids, the Chocolate flavor should more than satisfy a morning sweet tooth. The first time I tried the Cinnamon Chex, I felt like I was eating Cinnamon Toast Crunch. Since then, I’m fairly confident that General Mills toned down the crazy sweetness and adjusted that flavor for a more adult palate, but I could be wrong. All in all, Honey Nut Chex Cereal is my favorite. It is sweet enough to fix a craving any time of day, but not so sweet that you want to run around the house for an hour afterwards.
Plus, had I not taken photos for this post, I wouldn’t have realized that whoever designed the Chex packaging tied it all together so that setting all of the boxes in a row makes a larger picture. Does it make the cereal taste better? Probably not, but it is creative and made me smile. So, try these out and support a company that’s making an honest effort to reach out to the gluten free community. Just don’t question why cereals like Rice Krispies, Corn Pops and Honey Smacks aren’t gluten free. I have yet to hear a good answer on that.