Breakfast, Brunch

Gluten-free Blueberry Corn Muffins

  • 1 1/4 cup stone ground cornmeal
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup oat bran
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup (one 6-ounce cup) vanilla yogurt Greek yogurt
  • 1/2 cup almond milk
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • zest of 1 lemon
  • Blueberries (fresh or frozen ones that have been thawed)
  • sugar for sprinkling.
  1. Preheat the oven to 400 degrees.
  2. Grease a 12-cup muffin tin. (You can use liners, but I find the muffins can stick to the papers.)
  3. In a large bowl, whisk together the cornmeal,GF  flour, oatbran, baking soda, baking powder, and salt.
  4. In a medium bowl or a large measuring cup, beat the eggs, yogurt, milk, honey, and  oil and whisk to combine well.
  5. Add the wet ingredients to the dry ingredients and fold together until just incorporated. Add the zest and mix again.
  6. I like to use my ice cream scoop to fill the 12 muffin cups easily and without mess.
  7. Add  4-6 berries into each cup.
  8. Sprinkle sugar over each cup.
  9. Then bake 12-15 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.   
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Breakfast, Brunch

Raspberry Coconut Cereal Bake

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Yet another gluten-free, dairy-free breakfast dish that is delicious hot or cold–perfect or those busy summer mornings when you need a good start to your day.

Ingredients:

3 cups rice cereal

1 cup unsweetened coconut flakes

1/4 cup honey

2 eggs

2 egg whites

3/4 cup almond milk

1tsp vanilla extract.

1/4 cup frozen raspberries, crumbled

non-stick cooking spray.

Method:

Preheat oven to 350F.

Spray a baking dish with non-stick cooking spray.

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Spread cereal on the bottom layer and drizzle with  half the honey.

Sprinkle the coconut over the cereal and the remaining honey.

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Mix eggs, egg white and almond milk with a 1tsp of vanilla and pour over cereal mixture.

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Crumble frozen (not thawed) berries over the top.

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Bake for 20-25mins till the eggs set.

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Serve warm or cold.

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Breakfast, Brunch

Blackberry Almond Breakfast Custard

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Another delicious breakfast recipe ! Perfect warm or cold and a healthy yet decadent looking change from that boring bowl of oatmeal

Ingredients:

1/2 cup liquid eggs

1/2 cup almond milk

1 pint blackberries

2/3 cup of slivered almonds

1/4 cup honey

1Tbsp of coconut sugar

Method:

Blend honey, milk and eggs in a blender

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Spray a 9″pie plate with non-stick cooking spray and pour in the custard

arrange the blackberries all around the plate, so that each slice gets 2-3 berries

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top with almonds and coconut sugar

bake for 40-45mins in 350F oven till the top is golden and the custard has set.

enjoy warm or cold.

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Indian

Badami Murgh ( Almond chicken)

On the occasion of Indian Independence I thought I should make a very special chicken dish.  I lightened up like I try to do with most of my recipes.  I hope you will try this new chicken recipe.  Serve it with Naan or Cumin scented rice.

Ingredients:

1lb of chicken (thighs or breast)

Almond milk ( enough to cover the chicken while marinading)

1 Tbsp of turmeric, cumin, coriander,chilli powder

Whole garam masala ( cinnamon sticks, small green cardamom,cloves)

1 medium onion finely chopped

1 tsp of chopped ginger and garlic

A dash of garam masala powder

salt to taste.

Method:

Marinade chicken in the first two ingredients overnight.

In a large pot heat a little bit of oil and once warm add the whole garam masala–careful they will pop but that is want you want.

Next add the onion, ginger, garlic and sweat then out with pale and soft.

Add the chicken with all the marinade cook for about 30 mins till the chicken cooks through and the sauce thickens.  If the sauce thicken before the chicken, feel free to add water.  If the sauce starts to stick to the bottom of the pan lower the temperature and a little oil, scrap of the sauce and then add water.

Once the chicken is almost done, season with salt and adjust the spices- you might want to add  more chilli powder, cumin and coriander.

Simmer for another 5-10 min on low heat so that the spices cook into the sauce.

Garnish with a dash of garam masala powder and freshly chopped cilantro.  You could adda some slivered almonds and golden raisins for an extra special touch.

Serve piping hot with warm buttery Naan or Basmati Rice !!!!!

Breakfast, Treats

Baked Custards

This a take on a microwave pudding my mother would make.  I am lactose intolerant in  weird way.  I can have single slice of pizza and be fine, but slice to would kill me.  Yogurt is ok, only if I a stick a single serving cup ice cream is a sugar bowl of death for me.  However, milk cooked down in custards and puddings never bothered me and once my mother figured that out she would always make this pudding ! It was her super quick way to get me to ‘drink my milk’.  I took the basic recipe and instead of microwaving the mixture I bake it in ramekins and store it in the fridge–it makes breakfast for the week-cold with a drizzle of maple syrup or a dollop of fruit preserves is a perfect protein packed breakfast.  This is also a good go to for an after dinner sweet treat.  Enjoy !

Ingredients:

10 eggs

1 cup Almond milk

1/4 cup sugar ( This will not make it sweet, just enough to add a little flavor to the eggs)

A dash vanilla extract and nutmeg

Method:

This is the simplest recipe ever.  Preheat the oven to 350 and wait till the oven is ready.

Get your ramekins ready.  I only own 5 ramekins which is perfect for the 5 days of the week !  Arrange them in a 9×13 baking pan.

Blend all the ingredients thoroughly and immediately transfer to the ramekins, filling them up to the top.

 

Fill the 9×13 pan with warm water, about half way up the ramekins.

Top with some more nutmeg ( or other warm baking spices) and bake for 30 min or till custard set in the center.

Cool and enjoy !