When you were a kid, did you ever wake up early and make breakfast for Mothers Day or Fathers Day? My sisters and I did this EVERY year for a while, and the menu usually consisted of Bisquick pancakes, French toast, or after I learned how to make them in biology class (the “egg denaturation” lab), crepes. These were the days before gluten became my enemy. One year we even attempted to make a cake for my parents’ anniversary and invited some of their friends over for a surprise “party” (i.e. cake eating), but realized after we all took a bite that we had forgotten to add sugar! Whoops!
Fresh, fragrant lemons. They’re the perfect flavor to gently wake you up on an early Sunday morning. Combine them with the subtle crunchiness and nuttiness of poppy seeds, and you’ve got a delicious unique breakfast. This make-from-scratch recipe from Allyson Kramer is gluten-free and vegan, and super easy once you collect the ingredients.
Yup, you read that right! It’s a Frittaffle, which is a combination of a frittata and a waffle. How good does that sound? Unfortunately, we can’t take credit for inventing this dish, we have to hand it to Real Food by Dad for creating this savory and versatile brunch treat.
The base of the Frittaffle is eggs and potatoes, with whatever additional toppings you’d like to add in there. This recipe adds bacon, bell peppers, arugula and cheese, but you could also add other yummy ingredients like spinach, sausage, roasted pistachios, and savory sweet coconut bacon.
This delicious vegetarian gluten-free recipe is perfect for a gathering of family and friends, and just in time for Easter and Passover! The base is a gluten-free cornbread using oat flour, sweet white rice flour, stone-ground yellow cornmeal and bits of real corn. Plus kefir (yes probiotics!) or buttermilk, butter, delicious veggies, and two types of cheese. It’s a beautiful, heart-warming and flavorful dish that is a sophisticated take on a classic comfort food!
Looking for a delicious and relatively healthy recipe to make for Mom this weekend? This recipe for Strawberry Muffins from Gluten-Free Goddess is not only gluten and dairy-free, it’s whole grain and lower sugar so it’s sweet but not too sweet. Perfect with a nice cup of coffee and just in time to catch the end of peak strawberry season! Warm from the oven, these pleasantly grainy breakfast treats are pull-apart soft with juicy bites of strawberry. If you have farmers’ market nearby, grab some fresh organic strawberries and use a high quality vanilla extract for maximum deliciousness. Yum!