Cinnamon-Sugar Biscuits

If you're like me, you're always on the look-out for a great bread recipe with no wheat. It's hard to find something that tastes good and holds together without falling apart (non-wheat flours are so finicky!) Well, look no further. I've developed a wonderful breakfast treat that tastes delicious and won't crumble to bits and pieces.  Topped with butter, cinnamon and sugar your taste-buds (and your family) will love you forever!

Ingredients
1 egg
3/4 cup coconut milk
1/4 cup grapeseed oil
1 cup brown rice flour
1 cup oat flour
1/4 cup sugar
1 1/2 t cream of tartar
1/2 t salt

Directions
Preheat oven to 400 degrees F. Spray 12-cup muffin pan with cooking spray.

Beat egg, stir in milk and oil. Add remainder of ingredients and mix until well-combined.

Bake 18-20 minutes. Remove from oven and let cool for 5 minutes.

In microwave or on stovetop, melt 2 T of butter, 1 T sugar, and 1t cinnamon.

Dip tops of biscuits in butter-sugar-cinnamon mixture. Enjoy while warm!

Spicy Apple Muffins

These nutritious muffins are great for an after-practice snack!

Ingredients
1/2 cup margarine
1/3 cup agave nectar
2 T molasses
2 eggs
3/4 cup brown rice flour
3/4 cup garbanzo bean flour
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
dash of cloves
1 t cream of tartar
1/2 t baking soda
1 organic apple, coarsely chopped
2 T organic raisins

Directions

• Preheat oven to 350 degrees F. 
• Line a 12-cup muffin tin with muffin liners and spray with cooking spray.
• In a large mixing bowl, cream together margarine and agave nectar. 
• Add eggs and beat until smooth. 
• Add cinnamon, ginger, nutmeg, cloves, cream of tartar, and baking soda. 
• Stir in chopped apples and raisins.
• Spoon batter into muffin cups. 
• Bake at 350 degrees F for 17 minutes. 
• Remove and let cool.

Banana Pancakes

These banana pancakes remind me of pancakes I've had at The Gazebo, a small oceanside restaurant on Maui. Just add some macadamia nuts, a pacific breeze, liquid sunshine, and someone playing a ukelele and you'll feel like you're on vacation!

Ingredients
1 cup whole oats
1/4 cup garbanzo bean flour
1 t cream of tartar
1 egg
1 cup coconut milk
1/2 t vanilla extract
2 bananas

Directions
Combine all ingredients in blender and blend on medium-high speed for 2-3 minutes. Let mixture sit for a few minutes.

Heat lightly oiled griddle or large frying pan over medium heat. Pour 1/4 cup pancake batter per pancake onto heated griddle or pan. Cook until small holes form on top of pancakes. Turn once. Cook until pancakes are golden on each side. Serve hot with pure maple syrup, sliced bananas, and a few macadamia nuts.

Blender Waffles

Try this quick and easy recipe for a nutritious and filling breakfast. I serve my waffles with fresh, sliced strawberries and pure maple syrup. Yum!

Ingredients

• 2 cups whole oats
• 2 cups coconut milk, unsweetened
• 1 banana
• 1/4 t salt
• 1/4 t cinnamon
• dash nutmeg
• 1 t vanilla extract

Directions

• Preheat waffle iron. Spray with cooking spray.
• Place all ingredients in blender on high speed. Blend until smooth. 
• Pour into a heated waffle iron. Cook according to waffle iron directions.
• Makes 3-4 waffles.

Cherry Almond Scones

Plan a morning or afternoon tea time and serve these delightful scones along with your favorite pot of tea. (My favorite is mint!)

Ingredients
1 1/2 cups gluten-free baking mix (i.e. Bisquick Gluten Free)
1/2 cup milled golden flaxseed
1/3 cup shortening (i.e. Smart Balance)
1/2 t almond extract
2/3 cup unsweetened vanilla almond milk
3 large eggs
1/2 cup dried cherries

Directions
Preheat oven to 400 degrees Fahrenheit.

Blend baking mix and flaxseed.

Using a fork, cut shortening into blended mix.

Stir in almond extract, almond milk, and eggs until well-blended.

Add cranberries and mix until distributed throughout dough mixture.

Drop dough by spoonfuls onto two ungreased baking sheets.

Bake for 14 minutes.

Cool on baking sheets for a few minutes then transfer individual scones to cooling rack.

Makes 16 scones.

Banana Bread

It's back-to-school time! Bake this delicious banana bread for a nutritious after-school snack.

Ingredients

1/3 cup canola oil

3/4 cup sugar

2 eggs

2 bananas

3 T plain Greek yogurt

1/4 t baking soda

3/4 t cream of tartar

1/4 t salt

1 cup Gluten Free Pantry All-Purpose Flour*

1/2 cup brown rice flour**

1/2 cup milled flaxseed

1/2 cup nuts, chopped (optional)

*Or substitute 1 cup oat flour
**Or substitute 1/2 cup tapioca flour

Directions

Preheat oven to 350 degrees. Grease loaf pan. Blend sugar, oil, eggs, bananas, and Greek yogurt. Add dry ingredients and mix well. Bake in greased loaf pan at 350 degrees for 40-45 minutes.

Golden Dollar Pancakes

1/2 cup brown rice flour
1/2 cup milled golden flaxseed
1/2 t cream of tartar
1 egg
3/4 cup vanilla coconut milk
1/4 t vanilla

Whisk egg, milk, and vanilla in small bowl. In a separate bowl, mix rice flour, flaxseed and cream of tartar. Combine wet ingredients with dry ingredients; mix.

Heat large skillet on low-medium heat. Spray with canola cooking spray. Pour 1/8 cup of batter per pancake into skillet to form circles. Cook for 3-4 minutes and then turn to finish cooking. Pancakes should be lightly golden. Enjoy with pure maple syrup!

Carrot Breakfast Cake

This is a moist, wholesome cake made from carrots, oats and a secret ingredient (peach preserves!) that tastes great and has health benefits. Carrots are high in Vitamin A and are a good source of fiber. Oats are also a good source of fiber, iron, and protein. Furthermore, oats can play a role in lowering your cholesterol. (This is something that I am currently conscious of as my cholesterol is above normal. Yikes!)

Enjoy this cake with a cup of herbal or green tea for breakfast. You'll be glad you did!

Ingredients
1 cup brown rice flour
1 cup whole oats
1/2 cup tapioca flour
2 t baking soda
1 t cinnamon
1/2 t ginger

4 organic eggs
3/4 cup sugar
3/4 cup peach preserves (without corn syrup)
1/4 cup canola oil
6 large organic carrots, cut into pieces (or 3 cups shredded carrots)

Directions
Preheat oven to 350 degrees. Mix first six dry ingredients in bowl. Combine eggs, sugar, preserves, oil, and carrots in blender and blend until smooth. Combine dry ingredients with wet ingredients; mix well.

Spray 13 x 9 baking dish with canola cooking spray. Pour batter into baking dish. Bake at 350 degrees for 40-45 minutes. Let cool. Cut and serve.

Oatmeal Protein Waffles

I've been wanting a new waffle iron ever since my old one died last year. And, lucky for me, my mom gave me a great Belgian waffle iron for my birthday. I love home-made waffles in the morning (or in the evening for that matter!)

I devised this recipe this morning for breakfast. Oatmeal is a great source of protein, fiber, and minerals such as manganese and selenium. Brown rice flour provides vitamin B6 and niacin. For an added boast,  add the scoop of protein powder.

Ingredients
1 cup whole oats
3/4 cup brown rice flour
1 T rice protein powder (optional)
1 t cream of tartar
1 t baking soda
1 1/4 cups unsweetened coconut or almond milk
1 egg
4 T canola oil
1 T honey

Directions
Preheat Belgian waffle iron.

Whisk milk, egg, oil, and honey in bowl.  Add oats to milk mixture and allow to sit for 5 minutes. In a separate bowl, mix flour, protein powder, cream of tartar, and baking soda. Add to wet ingredients and blend well.

Using a 2/3 cup measuring cup, pour waffle batter on to waffle iron. Cook according to directions.

Add a drizzle of pure maple syrup for extra sweetness. Serve with fresh melon and berries.

Makes 4 Belgian waffles.

Pumpkin Bread

We love all things pumpkin in our family. Here is a wonderful, moist recipe for pumpkin bread. As with all my recipes, this is wheat-free and corn-free. Enjoy!

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup canola oil
2/3 cup water
1 cup white sugar
1 cup brown sugar
1 1/2 cups brown rice flour
1 1/2 cups oat flour
1/2 cup potato flour
1 t xanathan gum*
2 t baking soda
1 1/2 t salt
1 1/2 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/4 t ground ginger
1/2 cup organic raisins

*Note: Xanathan gum is a substitute for gluten in gluten-free baking. It can be derived from corn. If you are extremely sensitive to corn products you may opt to leave this out although your end product may not hold together as well.


Directions
Preheat oven to 350 degrees. Grease three 7x3 inch loaf pans. (You may use a 12-cup muffin pan in place of a loaf pan.) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, xanathan gum, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for 45 minutes. Loaves are done when toothpick inserted in center comes out clean.