Breakfast, Brunch, French, Gluten-free

Gluten-free Dark Chocolate Crepes

  
Just in time for all the spring/summer celebrations ! I am thinking Mother’s day, Bridal/Baby shower brunches, graduation breakfast and so on.  AND–its gluten-free !

Ingredients:

1 oz dark chocolate ( I used 6 squares of cadbury dark chocolate)

1/4 cup almond milk

1/4 cup egg white

1/4 cup gluten-free flour

1 Tbsp of sugar

Method:

Heat milk and chocolate in the microwave for 1 min, mix and let the mixture cool.

  
Add the flour, egg-white and sugar to the cooled milk and chocolate mixture.

   
 Whisk thoroughly and make sure there are no lumps.

Heat butter or oil in skillet and add enough batter to form a thin coat on the bottom of the pan.

Use a spatula to loosen the edges and gently slide of the skillet once the batter is cooked through.

   
    Repeat with the remaining batter.

Serve with fresh berries and cream or greek yogurt.

   
       

 

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.   
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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Breakfast, Brunch, Cake

Honey Lavender Cake

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Here is another kitchen experiment that turned out quite well—you can have it for breakfast, brunch, tea or even a night time pick me up. It also happens to be gluten-soy and lactose free.
Ingredients:
¾ cup of oatbran
¾ cup ground almond flour
¾ cup coconut flour
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
1Tbsp of crushed lavender
2 tbsp agave
2 tbsp of honey

Method:
Preheat oven to 375F
Mix all the dry ingredients in one bowl and set aside.
In another bowl, whisk eggs and milk and slowly add into the dry ingredients, whisking as you pour.
At the very end fold in honey and agave.
Pour batter into a greased 9”x9” round cake pan.
Bake for 20-25 mins till pale golden on the top.
Serve warm—this is would pear well it poached pears and a dollop of honey greek yogurt !

Breakfast, Brunch, Lunch

Frittata of Ham, Mushrooms and Roasted Red Peppers

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Happy New Year ! With the holidays behind us, I am sure we all trying to eat a little better–however, our fridge is probably still full of leftovers.  Ham and eggs are sure to found in the fridge or positively on sale at the market.  With help a jar of store bought marinated mushrooms and peppers you can whip up this super healthy, speedy meal suitable for breakfast, brunch or lunch.

Ingredients:

16 oz of liquid egg whites

1 jar of marinated mushrooms and roasted red peppers

1 ham steak, cubed

1/2 tbsp of dried parsley

1 tsp of olive oil

salt and pepper to taste

Method:

Preheat oven to 350F

Saute the cubed ham steak in oil till brown in a oven proof skillet

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Add the jar of peppers and mushrooms and sauté till most of the liquid is drained.

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Add the eggs, parsley, salt and pepper and finish the dish by baking in the oven, for 25-30 mins or till the eggs are set.

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Serve hot or room temperature !

 

Brunch, Lunch, Quick Dinner

Spinach and Roasted Red Pepper Hash

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So I am back to my regular routine of working in the lab.  Which means, I need to start making lunches and dinners ahead of time.  This recipe a healthy take on a classic hash….no potatoes, no oil, no bacon–but packed with flavor ! Here goes !

Ingredients:

1, 16oz bag of frozen chopped spinach

1 jar of roasted red peppers ( choose your own size based on how much peppers your want)

6 eggs

1/2 tsp of nutmeg

1 tsp of crushed red pepper

salt and pepper to taste.

Method:

Preheat oven to 350F

Sauté spinach, sliced peppers and seasonings till everything has wilted.

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Crack the eggs directly into the pan and transfer then pan to the oven.

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Bake for 10-15mins till the eggs set.  This also based on personal preference.  Some people like their yolks runny and some like them set.  So adjust your back time according.

Serve family style–for brunch, lunch or dinner.  Crusty bread and a light fruit salad would complete the meal !

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Breakfast

Ham and Egg cups

 

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Hello everyone ! Long time no see ! Well, as all the other PhD students might sympathize with me, I will be qualifying this semester so I have not had a minute to myself.  I also realized that I have not been eating right too ! Lots of saltines, soda and microwave dinners—everything I dislike about being a student and why I started the blog a year ago in the first place !!!! Anyway, I am trying to cook again so the upcoming recipes will be super quick and super simple ! This is what I made for myself Easter morning since I did not have time to celebrate Easter !

You will need:

Ham slices–the thicker rounds cut in half.  You can you deli meat, just use 4 or 6 slices so that you can generously line the ramekins.

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Once the ramekins are lined, crack one egg into the center.

season with pepper and tarragon.  No salt since the ham tends to be salty.

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Place the ramekins  ( I made a batch of 6) in a baking dish and fill with water.

Bake in a 325 preheated for 15-20 min till the egg sets.

Enjoy hot or warm.

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Pastry

Hot Cross Buns !

Nothing says Good Friday Breakfast like warm Hot Cross Buns. Whether or not you are familiar with the nursery rhyme or whether its a long standing tradition (as for me) this is a recipie that will bring back happy memories or help you create some new ones !!
My mother made these every Good Friday, and I did not realize how much I missed them till I did not get them for 4 years in college. But now with a fully equipped kitchen I set out to bake and carry on a family tradition! I hope you like it !

Ingrediants:

• 1 cup warm milk (105°–115°F.)
• 5 teaspoons active dry yeast
• 1/2 cup plus 1 teaspoon granulated sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
• 1 large eggs
• 1/2 cup dried currants
• 1/3 cup raisins

Method:
In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.
Into a large bowl sift together flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar. Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat 1 whole egg. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants and raisins. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
Butter 2 large baking sheets.
On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 400°F.
Bake buns for about 12 minutes. Transfer buns to a rack to cool slightly.
Fill in the Milk glaze into a pastry bag ( or a make shift piping bag made out of a Ziploc bag ) and pipe a cross onto the buns and let the glaze set. Serve warm!!!