Sunny Side UP

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The sunny side up egg. So simple, yet sometimes so difficult to make. Well everyone, here’s what you do. Heat your pan on medium heat and drizzle the skillet with cooking oil, or spray with non-stick spray. Crack an egg on the side of the pan and delicately drop the egg on top of the pan. Let it set! If making multiple eggs, drop ’em all! Let the eggs cook without scrambling or shaking the pan until the eggs firm up and stop running. At this point, if you move the skillet, the egg(s) should slide right off the pan and onto your plate!

For a more filling and INCREDIBLY healthy meal, add a half avocado and some berries!

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Egg brand used: Organic Valley

GF Coconut Waffles

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Growing up, Friday night was Pizza Night and I lived for weekends full of waffles and pancakes. Well, when I went gluten-free I had to say bye to those childhood favorites. At the time, GF pizza just wasn’t the same and GF pancakes and waffles didn’t exist! Now, there are some pretty good store-bought brands (pictured above), and many companies have mastered the art of the perfect gluten-free pancake, waffle, and pizza mixes.

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I’ve been on the hunt for the best gluten-free waffle mix. First up: Cup4Cup

What You Will Need:

1 Pouch Cup4Cup Gluten-Free Pancake and Waffle Mix
6 Tbsp Dairy-Free butter
1 Large Egg
3/4 Cup SILK Coconut Milk
1/2 Tsp Vanilla Extract (optional)

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What You Will Do:

Pour Cup4Cup batter into a mixing bowl, and add egg, vanilla, and coconut milk. In a separate bowl, melt butter completely. Add butter to the mixing bowl and mix all ingredients. The batter will be thick, so if you don’t want your waffles to be super thick, simply add more coconut milk!

Pour batter into waffle maker. Let it cook for timed period, flip, and let cook again. Wah-lah!

** NOTE ** although I used dairy-free milk and butter, the waffles were NOT dairy-free, as milk products are included in the Cup4Cup flour.

Be creative and top your waffles with toppings of your choosing! I went with organic maple syrup, banana, strawberries, and Justin’s Maple Almond Butter. Delicious!

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Coconut Pancakes

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I love coconut. Coconut flakes, coconut milk, coconut ICE CREAM- you name it, I love it. So when I found a recipe for gluten-free pancakes made with coconut flour, I had to whip them up!

What You Will Need:
1/4 Cup Organic Coconut Flour
4 Eggs
3 Tbsp Vegetable Oil
1/4 Cup Coconut Milk or Almond Milk (we do this to keep our pancakes dairy-free, but regular milk works too!)
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Baking Powder
Toppings of your choosing!

What You Will Do:

In one bowl, first beat eggs and then add Vegetable Oil and Coconut Milk. Mix together.

In a separate bowl, combine Coconut Flour, Sugar, Salt, Baking Powder, and mix.

Pour dry ingredients into the bowl of wet ingredients, and mix until totally smooth and the two mixes are combined.

Heat pan on low-medium heat, and spray with olive oil or an alternative non-stick.

Pour batter onto pan. **NOTE** I found that the pancakes cooked super fast, and were more difficult to flip than pancakes I’ve made in the past using other flour, so make sure your pancakes are SMALL! 2-3 inch diameter, MAX.

Let cook for about 1 minute or until you see the top of the pancake batter start to firm. Flip and do the same on the other side.

Like macarons, the pancakes may have a mushier consistency. At first I was concerned this was a sign that the pancake was undercooked. But then I remembered all of the millions of macarons I’ve eaten, and noticed that the pancake consistency resembled that of a macaron.

Lastly, top with add-ons of your choosing! I opted for banana, dairy-free chocolate chips, and almond butter!!

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Chocolate Chip Cookie Bars

As someone who doesn’t eat gluten, I find it tricky to successfully make a dessert. I can’t tell you how many times I’ve stared down a bowl of cookie dough or cake batter before placing it in the oven and imparting a look that says “you better work” only to be met with crumbly cookies or a sunken cake after the timer goes off.

I’m constantly developing new recipes, and failures do happen, but each failure is a learning experience. These cookie bars are a recipe I’ve been tweaking over the past few weeks and I have to say – there are few ways to articulate through words the simple joy I felt when the recipe actually worked and tasted amazing. Huge props to Bob’s Red Mill All-Purpose Baking Flour for being awesome. And pro tip: always add ice cream.

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Level: Easy

Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes

Servings: 9-12 cookie bars

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Ingredients:
4 slices bacon, diced
2 1/4 cups flour
1/2 teaspoon baking soda
2 tablespoons espresso powder
1/2 teaspoon salt
1 3/4 cups coconut sugar (or regular sugar)
2 eggs
2 teaspoons vanilla
1 stick Earth Balance, melted (or 1/2 cup butter or coconut oil)
Walnuts, chopped (optional)
Chocolate chips

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Directions:

  • Preheat oven to 350 degrees and line an 8×11 baking pan with parchment paper, or spray with cooking spray.
  • In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.
  • Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  • In a large bowl, combine flour, baking soda, espresso powder, salt, and coconut sugar.
  • Stir to combine.
  • In a separate, small bowl, combine eggs and vanilla.
  • Add melted Earth Balance to eggs and vanilla and whisk together quickly.
  • Add wet ingredients to dry ingredients, and stir to combine.
  • Add chopped walnuts, chocolate chips, and cooked bacon, and mix together.
  • Pour dough into lined 8×11 baking pan.
  • Using a rubber spatula, spread dough evenly across pan.
  • Place in oven for approximately 20-25 minutes, or until a toothpick comes out clean when inserted.
  • Remove pan from oven and let cool for two minutes.
  • Transfer cookie bars to a cooling rack and let cool completely.
  • Serve.

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Gluten-Free TOAST

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Avocado toast was without a doubt the biggest food trend of 2015. And as the breakfast menu item skyrocketed in popularity, and became dare I say, an epidemic, so did gluten-free avocado toast. I mean, us gluten-free folk deserve to indulge, too, right?!

Well, why stop with avocado toast. Although we are ‘NOBREAD,’ we love great gluten-free bread, and love topping our GF goodness with different spreads and toppings!

What You Will Need:
One loaf of gluten-free bread (in this instance, we used Udi’s, but any GF bread works!)
Spreads of your choosing! (We used Justins Chocolate Hazelnut Butter and Vanilla Almond Butter, as well as Pillsbury Vanilla icing)
Fruit of your choosing, too!

What You Will Do:
Toast your gluten-free bread until lightly brown.
Spread icing/nut butters on toast, and top with fruit

That’s it. You’re done! Just like that, you have a BEAUTIFUL, filling breakfast or snack!

 

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Chocolate Chip Cinnamon Pancakes

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It’s 9AM on Christmas Eve, and I’m in the mood to cook. The best part? My family is home, so finally I have people to cook for! Growing up, my siblings and I started every morning with pancakes, so today is the perfect morning to test out my new gluten-free pancake mix and recipe!

What You Will Need:
1 Package of Pamela’s Gluten-Free Pancake & Baking Mix
1/2 Cup Water
1 Egg
2 Tsp Vegetable Oil
1 Tsp Powdered Sugar
1 Tsp Ground Cinnamon
2 Tbsp Chocolate Chips (I use Enjoy Life)
Maple Syrup

What You Will Do:
Pour Pamela’s package into a large mixing bowl. Add in Water, Egg, and Vegetable Oil, and mix until combined. Add in Chocolate Chips.

Heat pan on Medium, and spray with olive oil. Pour batter onto pan — batter makes 4 pancakes!

Let cook until batter firms (~60-90 seconds) and flip once. Cook second side ~30-60 seconds.

Top pancakes with cinnamon, powdered sugar, and excess chocolate chips, and finish with an amount of maple syrup of your choosing.

Serve immediately!

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And just like that, you have a hearty, tasty, and filling NOBREAD-approved breakfast!

Check out more of Pamela’s gluten-free products here!

Vegan Coconut Chocolate Chip Cookies

I’m kind of addicted to chocolate. Soft baked chocolate chip cookies were my childhood vice, and since going gluten-free, I’m glad to report that nothing has changed. Well, as many of you are aware, it’s tough to find gluten-free cookies that taste as delicious as gluten-filled cookies. Oh, and if you’re looking for gluten-free AND vegan cookies, forget about it! Well, I’m happy to report that I, if I do say so myself, have mastered the ultimate gluten-free and vegan chocolate chip cookie. What’s my secret, you ask? Coconut!

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Ingredients:

  • 1/2 Cup Coconut Oil
  • 1 Cup Coconut Sugar
  • 1/2 Cup Coconut Milk
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Bob Red’s Mill All-Purpose Gluten-Free Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/4 Cup Enjoy Life Foods Chocolate Chips Morsels

What to do:

  • Melt your coconut oil and mix with brown sugar in a large bowl.
  • Add in SILK Coconut Milk and stir until the 3 are as blended as possible.
  • In a separate bowl, combine Bob’s Gluten-Free Flour, Baking Soda, Baking Powder, Salt, and Vanilla.
  • Pour liquid mix of coconut oil, brown sugar, and SILK Coconut Milk into the bowl containing flour etc.
  • MIX IT UP!
  • Add Enjoy Life Chocolate Chip morsels and mix again!
  • With your combined mix, make little balls with the dough and place on an un-greased cookie sheet. Note: The balls will flatten so err on the side of making smaller cookies.
  • Cook for 9 minutes at 350. Take out and let cool for 5-7 minutes.

Want to make a Gluten-Free Cookie Sandwich??

  • Melt dairy-free icing or nut butter (10 seconds in the microwave)
  • Spread on back side of one cookie. Take a second cookie and sandwich the two together!

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These Coconut Chocolate Chip Cookies are easy to make, healthy (enough), and delicious! All they take are a few GF ingredients, a little bit of time, and a lot of love!