Gluten Free Peach Crisp

Summer time means an abundance of locally grown fresh fruit! Lately, we have been getting lots of peaches from our CSA (Community Supported Agriculture) share. Since I’m allergic to raw peaches (who knew that was a thing?!), I’ve been making a gluten free version of peach cobbler with oats and nuts. This is one of my favorite summer time breakfasts or desserts! Hope you enjoy!

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Gluten Free Peach Crisp Recipe

Fruit Filling (For 9×9 pan)

  • 6-8 peaches, 1 cup berries (cherries, blueberries, strawberries etc)
  • 1 TB Cornstarch
  • Cinnamon

Crust

  • 1 cup oats
  • 1/4 cup Bob’s Red Mill One to One gluten free flour blend
  • 1/4 cup almond flour
  • 1/3 cup chopped walnuts
  • 1/2 cup brown sugar
  • 1/4 cup butter

IMG_0918Directions for Gluten Free Peach Crisp

  1. Peel and chop peaches, and combine with berries.
  2. Toss peaches and berries with cornstarch and cinnamon.
  3. Melt butter in microwave.
  4. Combine oats through brown sugar and pour melted butter over mixture. Stir until evenly combined.
  5. Pour oat mixture over fruit mixture and bake at 350 degrees for 30 minutes or until fruit is bubbly  and can be pierced gently with a fork.
  6. Eat as is for breakfast or serve with vanilla yogurt or whipped cream for dessert.

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I can’t wait to try this recipe in the fall with apples! Yum!

Gluten Free Cinnamon Coffee Cake

IMG_0431Looking for a coffee cake recipe that tastes delicious, but contains no refined carbs and a fraction of the added sugars compared to traditional coffeecake? Look no further! This recipe is family tested and approved for flavor and texture (i.e., just as good as the “normal” stuff).

As a dietitian, I have three criteria for my recipes.

  1. They need to taste good.
  2. They need to be made of mostly “good for you” ingredients.
  3. They need to be easy to make and contain easily available ingredients.

This coffee cake recipe is gluten free, “good for you,” and tastes just as good as traditional coffee cake.  This recipe features whole grain oat flour, almond flour and coconut flour, a combination which is chock full of fiber, protein, and healthy fats, as well as vitamin E, magnesium and iron.  Unlike a lot of gluten free replacements, this coffee cake is rich in flavor, texture and nutritional value!

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Gluten Free Cinnamon Coffee Cake 

Dry Ingredients

  • 2 cups almond flour (not almond meal)**
  • 1 cup gluten free oat flour (or grind oats* in a food processor until they turn into a fine powder)
  • 1/4 cup coconut flour**
  • 1/3 cup light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3 eggs (beat together with a fork in a small bowl)
  • 1/4 cup canola oil
  • 1/4 cup 1% milk or non-dairy milk
  • 1 TB vanilla

Cinnamon Crumb Topping

  • 1 TB Cinnamon
  • 1/2 cup brown sugar
  • 2 TB butter
  • 1/2 cup slivered almonds or chopped walnuts
  • 1 cup oats*

Directions: 

  1. Preheat oven to 350. Coat 8×8 pan or 9in round cake pan with non-stick cooking spray.
  2.  Combine all dry ingredients and set aside.
  3. Combine all wet ingredients in mixer. Add dry ingredients and mix until just combined. Pour into prepared pan.
  4. Spread coffeecake with topping, bake for 25-30 minutes until set, and toothpick inserted in the center comes out clean.
  5. Serve with butter if desired. Enjoy!

For Topping: Melt butter, cinnamon and sugar in the microwave. Stir well. Hand mix in nuts and oats and spread topping over the unbaked coffee cake.

Reheat leftovers the next day in the microwave for 15 seconds with a little butter or heart healthy margarine for the best results!

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Gluten Free Cinnamon Coffee Cake

*To make sure this coffee cake is Celiac-Safe, be sure to use Certified Gluten Free Oats, as most commercial oats are contaminated by gluten.

**  Store high fat flours, like coconut and almond flour in the freezer or refrigerator to keep them from going rancid.

Breakfast Succotash

Hot Breakfast Succotash with corn, peppers, onions, bacon and spinach!

Last Saturday, I really wanted a hot breakfast, but we were out of eggs! I remembered a wonderful dish my mom used to make with leftover corn sometimes during the summer, and decided to try making it with a few upgrades (i.e. more veggies!).  I like this recipes because it’s quick, easy, healthy, gluten free, and delicious! Plus, I can’t think of a healthier way to sneak in some bacon. =)

Ingredients:

  • 4-6 Slices of Bacon
  • 1 small onion, diced
  • 1 bell pepper (red, green or orange)
  • 1 cup frozen corn (or fresh corn shaved off the cob)
  • handful of raw spinach
  • Shredded cheese for topping ( I used taco mix cheese)
  • Salt and pepper to taste

Directions:

  1. Cook bacon until crispy, drain grease and pat bacon dry. Set aside.
  2. Saute onion and pepper in a little olive oil, salt and pepper until translucent and slightly soft (About 10 minutes).
  3. While onions and pepper are cooking, crumble bacon into bite size pieces.
  4. Add 1 cup frozen corn, and a big handful of chopped spinach, and cook until heated through.
  5. Top with bacon and shredded cheese.
  6. Season with pepper and salt.
  7. Enjoy!

Serving Suggestion: Served with roasted potatoes or fried eggs. I used peppers, onions and spinach, but you could throw in any other veggies you have on hand too, like asparagus zucchini. For a more filling meal and extra fiber, try adding 1 cup of rinsed black or pinto beans and top with salsa!

What are some of your favorite gluten free breakfast recipes?

 

Easy 5 Minute Crepes (gluten free)

IMG_0232I love this recipe because it’s simple, easy and doesn’t require any expensive baking mixes or hard to find flours. It takes 5 minutes to prepare and is nutritious and delicious! Serve topped with powdered sugar, cinnamon and fresh berries!

Easy Gluten Free Crepes Recipe

(Makes 3-4 large crepes)

Crepe Ingredients:

  • 2 oz Light Cream Cheese
  • 2 Large Eggs
  • 1/3 cup Gluten Free Oats
  • 1/3 cup low fat milk
  • 1/2 tsp Gluten Free Vanilla extract

Combine all ingredients in a food processor or blender (I made mine in my Ninja Bullet). Pour batter onto hot griddle prepared with non-stick cooking spray. When batter starts to bubble on the pan, flip crepes over. Leftover batter can be stored covered in the fridge for the next day.

Serve crepes with powdered sugar, cinnamon and mixed berries!

Baked Cinnamon Oatmeal

This dish is perfect for crisp, cool mornings when you want something hot and nourishing  for breakfast. I love oatmeal, but it often leaves me feeling hungry an hour after I eat it. This baked oatmeal provides all the deliciousness of oatmeal with extra protein from milk and eggs. Since this dish is already flavored with cinnamon and vanilla, and lightly sweetened with brown sugar, you can eat as is. I personally like to pour a little milk over top.  Another option is to omit the brown sugar from the recipe and serve with maple syrup.

For extra protein and some healthy omega-3s, sprinkle a few chopped walnuts on top. Enjoy!

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Ingredients

  • 2 Large Eggs
  • 1.5 cups low fat milk (unsweetened soy or cow’s milk)
  • 1.5 tsp vanilla
  • 1.5  tsp cinnamon
  • 1/4 tsp salt
  • 1.5  tsp baking powder
  • 2.5 cups oats
  • 1/4 cup ground flaxseed
  • 1/4 cup oat bran
  • 1/3 cup brown sugar plus 3TB for sprinkling on top
  • 3 TB butter of butter spread (I like Brummel & Brown or Smart Balance)

Directions

Pre-heat oven to 350 degrees. Spray 2 quart baking dish* with non-stick cooking spray.      In a 2 quart baking dish, whisk together eggs, milk, vanilla, cinnamon, salt, and baking powder.  Add the rest of the dry ingredients, mixing until combined. Bake uncovered at 350 for 35-45 minutes or until set in the middle. Serve warm with milk.

OPTIONAL STEP: Once oatmeal is set in the middle, turn oven on to broil. Melt 3 TB butter with 3TB brown sugar in microwave. Pour over baked oatmeal. Broil for 2-5 minutes until top is crispy and golden. Check oatmeal at least every minute. Keep you eyes on the oatmeal for this step as it is very easy to burn food on broil settings. =)

*Can also cook in a deep dish pie plate or loaf pan. Adjust baking time for pan depth. The shallower pans will take less time to bake.

20 Minute Cinnamon Roll Biscuits

 

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I married a man who loves cinnamon rolls as much as I do.  We both like cinnamon buns ALOT! Unfortunately, cinnamon buns are not conducive to making spur of the moment, and they are quite labor intensive. Most recipes that I have found involve scalding milk, letting the dough rise twice or overnight etc. Most of us don’t have that much time to devote to cinnamon rolls, no matter how delicious they are!

I found this recipe years ago, while perusing my aunt’s recipe collection. I don’t remember where the recipe came from originally, but it was similar to this one. I adapted the recipe over the years to fit my nutrition standards and taste buds. They are called biscuits because they are denser and drier than cinnamon rolls, but they are just as delicious! And way healthier than the store bought cinnamon rolls that come in a can!

20 Minute Cinnamon Roll Biscuits

Makes about 10-12 biscuits depending on how thick you make them!

Ingredients for the biscuit dough:

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 TB baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup buttermilk (or substitute 3/4 cup low fat milk mixed with 2 tsp vinegar- let sit for 5 minutes)
  • 1/4 cup canola oil

Ingredients for the biscuit filling:

Combine the following in a microwave safe bowl. Microwave until the butter is melted and stir well.

  • 1 TB Cinnamon
  • 3/4 cup light brown sugar
  • 4 TB butter or butter spread (such as Brummel and Brown)
  • 1/2 cup chopped walnuts or raisins (optional)

Directions:

Step 1: Combine all dry ingredients for dough in a medium mixing bowl.

Step 2: Stir vegetable oil and buttermilk one at a time into dry ingredients.

Step 3: Knead dough gently with floured hands, and roll into a 15 x 8 rectangle on a well floured surface.

Step 4: Sprinkle topping onto rolled out dough. Spread evenly with a butter knife if needed.

Step 5: Roll dough into a log. Pinch ends together and cut log horizontally into 1-2 inch rounds.

Step 6: Arrange cinnamon rolls into a greased 9 inch cake pan.

Step 7: Bake at 400 for 15-20 minutes.

Serve warm with a heart healthy butter spread and fresh coffee!

 

Delicious and Nutritious Oatmeal Pancake Mix (gluten free version update*)

My dad’s pancakes have spoiled me for all other pancakes. They are moist and sweet, yet fluffy and buttery. My husband and I like these pancakes so much, we don’t even bother buying commercial pancake mix or ordering pancakes when we go out.  We know that they just won’t compare to my dad’s pancakes. After my Celiac diagnosis, I decided to try to make these gluten free.  Thankfully, they turned out just as delicious as the original recipe!

IMG_0932We make these pancakes so often, that I finally decided to mix all of the dry ingredients together ahead of time and store the mix in the pantry. Now we have healthy and delicious pancakes ready to go in just 10 minutes!

 Oatmeal Pancake Baking Mix

  • 4 Cups Bob’s Red Mill 1 to 1 Gluten free flour mix (or your favorite GF mix)
  • 4 TB sugar
  • 4 tsp baking powder
  • 4 tsp baking soda

Combine all ingredients and store in airtight, dry container. Since there are no preservatives, it probably won’t last as long as a commercial pancake mix, but the pancakes mix should last as long as the earliest expiration date on your ingredients.

Dad’s GF Oatmeal Pancakes*

Ingredients 

  • 1 cup GF rolled oats
  • 1 cup water
  • 1 egg
  • 2 TB melted butter
  • 1 cup buttermilk (Or substitute 1 cup milk mixed with 2 tsp vinegar. Let sit for 5 min.)
  • 1 Cup of GF Oatmeal Pancake Mix

Directions:

Step 1: Combine oats and water and let soak for 10 minutes or until water is absorbed.

Step 2: Add buttermilk or buttermilk substitute, egg, and melted butter to oat mixture. Stir until combined.

Step 3. Stir 1 cup of dry pancake mix into the oatmeal mixture.

Step 4: Ladle pancakes onto preheated skillet sprayed with non-stick cooking spray. When pancakes start to bubble and the edges start to lift from the pan, they ready to flip.

Serve with a heart heathy butter spread and real maple syrup!

~Makes about 12 4-inch pancakes.

Can store leftover pancake batter in the fridge for one day. Leftover cooked pancakes are also good reheated.

*Original recipe adapted from the Cooking in Minnesota cookbook.