Spring Asparagus Crustless Quiche (Gluten Free/ Dairy Free)

Spring has sprung and so has Asparagus!!!

Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well ūüôā

This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so¬†versatile that it compliments many dishes…

Spring Asparagus Quiche

Spring  Asparagus Crustless Quiche (Gluten Free/ Dairy Free/ Vegetarian)

1 tsp. olive oil

1 pound asparagus-chopped into one inch pieces

1 medium onion- diced

1 clove garlic- minced

5 large eggs

2/3 c. almond milk ( or desired milk)

1/2 tsp each sea salt and pepper

1/4 c. chopped chives

1/2 c. Daiya Shredded Cheddar ( or desired cheese)- optional

Preheat oven to 350 degrees.

In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.

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Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.

Add milk, salt, pepper, chives and cheese if using. Stir lightly to combine all the ingredients.

Bake uncovered for 35-45 or until eggs are set.

Asparagus Quiche

Makes six servings.

** This time I did not use any cheese. Still tastes great!

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

So one morning I was hungry and didn’t have my usual ingredients to make smoothie. There are many things that I could have made, but what I really wanted was a cookie… ūüôā

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely¬†legitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them ūüôā

Cranapple Breakfast Cookies 2

Cranapple  Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Store in sealed container on counter for up to five days. They also freeze well.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Mix It Up Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday

Pizza Omelette (Dairy Free/ Gluten Free)

I don’t think there is better than a nice breakfast to get your day started off right…
What’s even better this time is that I was able to have a lovely piece of toast with my omelette.
Pizza Omelette
Pizza Omelette (Dairy Free/ Gluten Free)
1/4 c. onion- diced
1/4 c. green or red pepper- diced
1 small pepperoni stick- cut up **
3 eggs
2 Tbsp. Water
1/3 c. pizza sauce
1/4 c. Daiya Mozzarella cheese (or other non-dairy cheese)
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Makes two servings.
** I use Piller’s Turkey Pepperoni Sticks
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Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)

I can not seem to keep these muffins in my house very long. I guess that is a compliment to the chef.
One of my friends tried them and said that each mouthful was tantalizing. She told me that she savored every bite, tasting all the different flavours. I said that when I finish my cook book she can write my recipe reviews.

Morning Glory Muffins

One thing I can say is that I have never tasted a better morning glory muffin.
I hope that you agree… Let me know.
Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)
1 c. gluten free flour mix
1/2 c. sorghum flour
3/4 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 c. palm sugar (or other granulated sugar)
3 tsp. ground cinnamon
1/4 c. ground flax
1/2 c. chopped walnuts
1/2 c. raisins
1/2 c. unsweetened shredded coconut

3 eggs
1/3 c. coconut oil (melted)-(or other mild oil)
1/2 c. unsweetened apple sauce
2 c. shredded carrots
1 c. grated apple

Preheat the oven to 400 degrees.
In a medium size bowl, whisk together flours, gum, baking powder, baking soda, sugar and cinnamon. Then add walnuts, raisins, and coconut.*   Set aside.

In another bowl beat together eggs, coconut oil, apple sauce, carrot and apple. Add wet ingredients to dry. Stir until just mixed. Spoon batter into greased muffins tins.

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You can either make 12 larger muffins or 16 smaller ones. Bake muffins for 15-18 minutes or until toothpick comes out clean.

Enjoy a nice muffin and a warm cup of tea!

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They freeze well!!
*If you don’t like raisins or coconut or want to change the nuts, go ahead. Mix and match.

*If you don’t like or can’t have flax you change it to sunflower seeds or chopped nuts.

Shared On: Food On Friday

Cinnamon Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free)

Cinnamon is a wonderful flavour!! It is also full of health benefits!

Isn’t it wonderful that it can make foods taste so delicious and be healthy for us.

You can take this cinnamon loaf to anyone house, and they would never know that is was gluten free. I remember the first time I took this over to a friend’s house. She couldn’t believe that I could eat it, because she thought that it was a regular loaf. She was pleasantly surprised!

Cinnamon Loaf

Cinnamon Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free)

Topping:
2 Tbsp. palm sugar (or other granular sugar)
2 tsp. cinnamon
2 tsp. unsweetened apple sauce

Loaf:
2 c. gluten free flour mix
1 tsp. xanthan gum
1 c. palm sugar (or other granular sugar)
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon

1 c. butter milk**
1/4 c. coconut oil (melted) Р or other mild oil
1/4 c. unsweetened apple sauce
3 eggs
2 tsp. vanilla

Preheat oven to 350 degrees
Mix topping ingredients together in a small bowl and set aside.

Mix dry ingredients together in one bowl. Mix wet ingredients together in another bowl. Then mix dry ingredients into wet and beat for about two minutes. Pour into greased loaf pan. Sprinkle topping on top of batter, then using a knife swirl in topping giving a marble effect.
Bake for 50-60 minutes or until toothpick comes out clean when testing loaf.
Let sit in pan for about 15 minutes before removing loaf from pan. Let cool on rack.

**To make buttermilk, put 1 Tbsp. lemon juice into cup and add enough almond or rice milk to make 1 cup.

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Shared On: Gluten Free Round Up, Mix It Up Monday, Show&Share, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays