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.

Almond Poppyseed Muffins (gluten free)

Growing up, one of my favorite treats was my mom’s Almond Poppyseed Muffins. She would let me and my twin sister help her mix up the batter- butter, sugar, flour, sour cream, almond extract and poppyseed.  They would smell heavenly when they came out of the oven, and would be devoured as soon as they cooled.   I recently tried make a gluten free version of these muffins using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. 

When baking anything gluten free for the first time, especially when it comes to my favorite recipes, I’m always a little anxious to see if it’s going to taste as good as the original. I recently had a failed pizza crust baking experience that was pretty disappointing, so I was really hoping these muffins would turn out.

I wasn’t disappointed!  They were just as good as the originals, and according to my husband, tasted even better the second day!  These muffins are light, fluffy, slightly sweet and they have a mild nutty flavor from the poppyseed and almond extract.

IMG_0276Almond Poppy Seed Muffins

Ingredients:

  • 1 3/4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 2 TB poppyseeds (some spices may be contaminated with wheat so be sure to check the manufacturer’s’ website)
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup sugar (reduced from 3/4 cup sugar in the original recipe), plus sugar for sprinkling on top of muffins
  • 1/2 cup softened unsalted butter (1 stick)
  • 2 eggs
  • 3/4 cup light sour cream
  • 11/2 tsp almond extract

Directions:

  1. Combine flour, salt, poppyseed and baking soda in a bowl. Set aside.
  2. Cream butter and sugar in a mixing bowl until light and fluffy.
  3. Add eggs, then sour cream and almond flavoring to butter and sugar mixture.
  4. Gradually beat flour mixture into butter mixture until well combined.
  5. Fill well greased muffin tins 3/4 full and let muffins sit on the counter while oven is pre-heating to 350.
  6. Sprinkle each muffin with a light dusting of sugar.
  7. Bake for 15-20 minutes or until toothpick inserted in muffins is clean.
  8. Makes 1 dozen muffins.

While these muffins aren’t “healthy” per se, since they are full of butter, sugar and refined flour, they make for a fun treat! I’m still figuring out ways to incorporate whole grains into gluten free baking, as most of the gluten free flour blends are very low in fiber. Suggestions are welcome!

 

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!