Tag: brunch

Gluten Free Apple Walnut Muffins

Here is another delicious gluten free muffin that you can enjoy for breakfast and snacks!  This muffin has crisp bites of apple and toasted walnut baked into a lightly spiced batter.  The recipe was one of my first posts, when I started this blog in 2018.  Along the way, it has been updated.  No, I did not change the recipe, it’s a keeper.  My photography though, has improved vastly over the years (or is it the camera?).  You be the judge.

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dry Ingredients:

Wet Ingredients:

  • 1 apple, cut into small dice (about 1 cup)
  • 2 large eggs
  • 63 g. (1/3 cup) granulated sugar or Truvia
  • 52 g. (1/3 cup) brown sugar or Truvia
  • 3 tbsp. canola oil
  • 3/4 cup + 2 tbsp. milk (I used 2%)
  • 1 tsp. lemon juice
  • cooking spray
  • 1 tbsp. butter, for brushing

Preparation:

Mince the walnuts in an electric chopper, about 3 pulses, then lightly toast them in a dry skillet for 3-4 minutes.  Set aside to cool.

Whisk together the dry ingredients.

Chop the apple in an electric chopper (I used Honey Crisp, my favorite), then combine it with the remaining wet ingredients, through lemon juice in a separate bowl.

Stir the wet ingredients into the dry, just until moistened.  A dough whisk is great for muffins and quick breads.

Use a wet spoon to divide the batter into 12 muffin cups, then use a spatula dipped in water to smooth out the tops.  Gluten free batter doesn’t always spread well by itself, so this step will ensure a nice, rounded shape.

Bake for 20 minutes at 400º, the muffins should rise high with nicely rounded tops.  Check the center with a toothpick.

I melted a little butter and brushed it over the baked muffins for a nice shine.

Cool on a rack and serve warm or at room temperature.

Here’s the crumb, nice and moist.  They taste great and you would never know that they were gluten free.  They freeze well too!

Notes ♪ I used my favorite gluten free all-purpose flour from Better Batter in this recipe.

When you shop Better Batter, use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item! 

Notes ♫ Try using a sugar substitute like Truvia if you need the muffins to be diabetic friendly, or a reduced sodium baking powder, if you need to lower the salt.

Notes ♪♫ If you don’t have apple pie spice, you can use 1-1/8 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground allspice.

Original Post 6/10/2018                  Updated 6/10/2023

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Hash Brown Muffin Cups

Aren’t these the cutest?  Hash Brown Muffin Cups are fun to make and eat, kid friendly and adult approved!  Using frozen hash browns really cuts down on the prep work.  This is a great brunch recipe because you can prepare it the night before and bake in the morning.

Are hash browns gluten free?

As long as you are buying plain hash brown potatoes, they should be fine.  I always look for the gluten free label as an extra measure of security, but as long as the only ingredient is “Potatoes” you are good to go.  If the potatoes are seasoned or include other ingredients, then investigate further before buying.  I used Ore-Ida frozen shredded Hash Browns in this recipe.

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Ingredients:

  • 20 oz. frozen shredded hash browns (for a standard 12-cup muffin tin)
  • 1/2 cup shredded parmesan cheese
  • 1/2 tsp. salt
  • fresh ground pepper, to taste
  • 1/2 tsp. garlic granules
  • 1/8 tsp. paprika
  • 2 tbsp. olive oil
  • cooking spray

Preparation:

Weigh 20 oz. hash browns and place in a zip top bag.  Defrost in the refrigerator.

I used a salad spinner to be sure the potatoes were as dry as possible (see notes).   After spinning the potatoes (or pressing them dry with paper towels) transfer to a clean bowl.

Toss the hash browns with the cheese and seasonings.  Drizzle with 2 tbsp. olive oil and toss again to coat thoroughly.

Mist the muffin tin with cooking spray and spoon the potatoes evenly into the 12 cups.

Cover with plastic wrap and refrigerate overnight.

The next morning, preheat the oven to 400º and spritz the tops of the muffin cups with olive oil spray.  Bake for 45 minutes.

The edges should be browned and crispy.  Use a spoon to slide them right out of the pan onto a serving dish!

Hash Brown Muffin Cups will be a great addition to your brunch menu, or a fun dinner side.  They reheat well, and ours stayed crispy even after microwaving.  You will want to keep a bag of hash browns in your freezer pantry, so you can make a batch any time you like!

Notes ♪♫ My salad spinner is over 20 years old.  We originally purchased ours when my husband used to plant a large garden and I needed an easy way to wash the veggies.  Today I still eat lots of salads and this is just a handy thing to have in your kitchen!  Here’s the current model.

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Gluten Free Apple French Toast Casserole

Did you see the Gluten Free Cinnamon Swirl Bread I posted a while back?  If not, check it out here!   I used that same recipe to make this overnight Apple French Toast for Easter.  The cinnamon swirl bread goes so well with apples!  This is a wonderful make ahead recipe for a brunch, get it ready the night before and bake in the morning!

Ingredients:

  • 1 loaf Gluten Free Cinnamon Swirl Bread
  • 1/2 cup dark brown sugar
  • 1/2 cup butter (1 stick)
  • 2 tbsp. maple syrup
  • 3 apples (I used Honey crisp)
  • 7 eggs
  • 1-3/4 cups milk (I used 2%)
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • cooking spray

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Preparation:

Make the Cinnamon Swirl Bread 2 days before and store at room temperature.

The night before your brunch, melt the butter, brown sugar and maple sugar in a small saucepan.  Stir occasionally to dissolve the sugar.

Mist a 9 x 13″ glass baking dish with cooking spray and pour the butter mixture into the dish.

Peel and slice the apples and spread them over the butter mixture in a single layer.

Cut the bread into 3/4″ slices and arrange over the apples.

Whisk together the eggs, milk, vanilla and cinnamon.

Pour the egg mixture over the bread slices and press down with a spatula.

Mist a sheet of foil with cooking spray, cover the casserole and press down with your hands to be sure the bread slices are submerged in the egg mixture.  Refrigerate overnight.  Here’s what it should look like in the morning.

In the morning, take the baking dish out of the refrigerator and let it sit on the counter to warm up for at least 30 minutes before baking (going directly from refrigerator to oven may shatter a glass baking dish).  Bake uncovered for 40-50 minutes at 350º then broil for 2-3 minutes to finish.

You can dust with powdered sugar (optional) and serve with real maple syrup!

Notes ♪♫ There are many breads that will work well in this recipe.  Check out my Gluten Free Millet Bread that I often use for French Toast recipes.  Be sure to make the bread two days before assembling the casserole, a drier loaf will better absorb the eggs.

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Gluten Free Banana Date Muffins

Say goodbye to those dry, bland tasting gluten free muffins at the grocery store.  These Banana Date Muffins are incredibly moist and hearty, a real stick to your ribs breakfast!

Dates are wonderful for baking, and they give a natural sweetness to these muffins, not to mention a fiber boost.  I also added a little brown sugar substitute to the mix, but you can omit this or use real brown sugar.

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Ingredients:

Wet Ingredients

Dry Ingredients

280g. Better Batter all-purpose gluten free flour blend

(use my Promo Code MGFC30 at checkout for 30% off!)

  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon

Other

  • cooking spray
  • 1 tbsp. butter for brushing

Preparation:

Preheat the oven to 400º.  Mist a 12-cup nonstick muffin pan with cooking spray or use paper liners.

Boil water and add the dates.  Cover and remove from heat, then let them soak for 15 minutes.

Melt the butter in a small saucepan.

Whisk together the dry ingredients.  In a separate bowl, whisk together the remaining wet ingredients (eggs, mashed banana, honey, vanilla and brown sugar).

Pour the soaked dates and their water into a blender, food processor or electric chopper.  Puree into a paste, do it in 2 batches if needed.

Combine the pureed dates with the melted butter and cool 10 minutes.

Next combine the date mixture with the other wet ingredients.  Add the dry ingredients to the wet and stir together with a dough whisk just until moistened.

Fill the 12 muffin cups, level to the rim.

For nice, rounded domes, smooth the tops of the muffins with a small spatula.

Bake for 20-22 minutes.  Check that a toothpick inserted in the center comes out clean.

Melt the remaining tbsp. of butter and brush over the tops of the muffins.  Cool in the pan for 15 minutes.

Remove the muffins and serve warm, or cool on a rack to freeze.

Thaw frozen muffins in the refrigerator.  To reheat microwave for 1 minute.

Notes ♪♫ I used Better Batter Original All Purpose Flour Blend in this recipe (be sure to use my Promo Code MGFC30 at checkout for 30% off your non-sale purchase at Better Batter!).  If you are using a different flour blend that does not contain xanthan gum, I recommend adding 1/2 tsp. to the dry ingredients.

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Gluten Free Mummy Bread

Return of the Mummy

Mummy Bread has been a Halloween tradition in our family for years.  It’s sure to be a hit at a Halloween party!  This Stromboli style bread is fun to make with kids, and grownups will love it too.

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Recipe makes 2 mummies, 6-8 servings each.

Ingredients:

For the Dough:

For the Mummies:

  • 1 large, sweet onion, diced
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 12 white button mushrooms, sliced thin
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • Italian seasoning
  • Gluten free Pizza Sauce
  • Provolone cheese slices
  • 4 slices cold cuts (I used prosciutto)
  • grated parmesan cheese
  • Gluten free pepperoni slices
  • sliced black olives

Preparation:

Mix together all of the dough ingredients in the bowl of a stand mixer.  Cover the dough and refrigerate for 1 hour.

Add the onions to a heavy skillet with 2 tbsp. butter and 2 tbsp. oil.  Cook covered, 20 minutes then uncover and cook for an additional 20 minutes, stirring frequently.

Cook the mushroom slices in 1 tbsp. butter and 1 tbsp. olive oil.

Drain the mushrooms and onions to remove as much liquid as possible.

While the dough is rising, plan your decorative toppings.  I made these pepperoni and olive bats!

After 1 hour in the fridge, turn the dough out onto floured parchment and use a bench knife to divide it in 2.

Roll out each piece into a thin rectangle, about 11 x 16″.  Brush lightly with olive oil and sprinkle with seasoning.  Use a bench knife to cut 1″ strips on either side of the dough.

Brush the center of each mummy with 3-4 tbsp. of pizza sauce, then layer with strips of provolone cheese.

Top with torn pieces of cold cuts and divide the mushrooms and onions between the 2 mummies.  Sprinkle with grated parmesan.

Hint:  Don’t over fill the dough and make sure veggies are well drained so it won’t be soggy! 

Starting at the bottom, fold the dough over the filling, then begin overlapping the strips from side to side.  Continue folding to create the mummy.  I transferred my mummies to a perforated loaf pan and trimmed the parchment to fit.

Preheat the oven to 500º.  Decorate the mummies with olive and pepperoni slices.  Be creative, you can use all sorts of veggies and herbs to dress up your mummy.  Brush everything with olive oil and sprinkle with more Italian seasoning.

Place the loaf pan on a baking sheet for more stability and to prevent the bottom from burning.  Bake for 20 minutes, and tent with foil if the mummies seem to be browning too quickly.  Cool in the pan for 10 minutes before moving to a rack.

Mummy bread can be eaten warm or at room temperature.  They will stay warm for several hours.

Leftovers (if you have any) can be reheated on a pizza stone.

Notes ♪♫ If you follow me, you know that I am a huge fan of Better Batter.  I made my mummies with their Gluten Free Artisan Flour Blend.  This flour is a game changer for making bread and pizza and I cannot recommend it enough!  Be sure to use my Promo Code MGFC30 for 30% off.

Happy Halloween from My Gluten Free Cucina!

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Gluten Free Tiramisu Stuffed French Toast

Dessert for breakfast!  Take ordinary French Toast to the next level with a vanilla cream cheese stuffing that has hints of rum, espresso and chocolate.  This stunner of a recipe will be a special treat for you and the one you love. ♥ It’s easy to prepare, but for extra convenience the filling can be made the night before. 

Inspired by ©MARILYN’S TREATS Tiramisu French Toast

A recipe within a recipe, I started with a loaf of my homemade Gluten Free Millet Bread.  Get the recipe here.  It’s a soft, enriched gluten free bread with just a hint of sweetness, I always keep some on hand in the freezer for making French Toast!

From there, it’s an easy pan cooked French toast recipe, with a big finish of WOW from the cream cheese filling, that is positively divine!

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Breakfast for two

Ingredients:

—————————

  • 4 tbsp. cream cheese, softened
  • 4 tbsp. vanilla Greek yogurt
  • 2 tsp. sugar (or stevia)
  • 1 tsp. rum (or 1/2 tsp. rum extract)
  • 1 tsp. vanilla extract

—————————

Preparation:

Whisk together the stuffing ingredients (softened cream cheese through vanilla extract) until smooth and lump free.  You can prepare this the day before and refrigerate until ready to serve.

Whisk together the eggs, milk, espresso powder and sugar.  Dip the bread (one slice at a time) into the egg wash.

Melt butter in a large, nonstick skillet and cook the bread slices until browned on both sides.

Layer the filling between 2 slices of French Toast.

Slice diagonally and stack pieces one over the other.  Combine powdered sugar and cocoa powder and sift over the top.

Drizzle with real maple syrup.

What do you think friends, does this plate say love???  Perfect for brunches, Valentine’s Day or just an amazing breakfast for your someone special ♥

Notes ♪♫ Originally titled Tiramisu French Toast, this recipe was adapted from the blog of Marilyn Lesniak a/k/a ©MARILYN’S TREATS.  Marilyn’s blog is no longer active, but over the years she has inspired many a cook with her creativity in the kitchen.  I hope my readers will enjoy this gluten free adaptation of her recipe.  Marilyn, thank you for the inspiration!

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Gluten Free Apple Oat Bran Waffles

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

I’m always looking for ways to add more fiber to my meals.  If you are on a gluten free diet, you know that many processed foods are sadly lacking in fiber, not to mention nutritional value.

This week I have been experimenting with my waffle recipe, to see if I could incorporate more fruits and fiber into breakfast.  These hearty, dense waffles will stick to your ribs and start your morning off right!

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Yield: 8 Waffles

Ingredients:

Preparation:

Whisk together the dry ingredients, flour through brown sugar.

Peel and core the apple and process it to a fine mince in an electric chopper.

In a separate bowl, combine the minced apples with the other wet ingredients, through vanilla.

Whisk in the milk, then stir the dry ingredients into the wet.  Let the batter hydrate while you preheat the waffle iron to 350º.

Coat both sides of the waffle iron with cooking spray and add half the batter.  Use a spatula to spread it into the corners.

Gluten free waffles always take a bit longer to cook, and because this is an extra dense batter it will need even more time.  Allow a full six minutes, or a bit longer if you like them crispy.

If not serving immediately you can cool them on a rack and freeze.  This is what I do, and they are great toasted.

Serving suggestion:  Try topping these waffles with sautéed apples and a sprinkle of candied walnuts.  The flavors are perfect together.  Always use real maple syrup!

Notes ♪♫  Bobs Red Mill sells both regular and gluten free oat bran.  For those with Celiac, be sure to order the Gluten Free Oat Bran.  Or, for extra peace of mind, check out Montana Gluten Free Oat Bran, made with purity protocol oats.  If you are one of the few who cannot have oats at all, try substituting ground flax seeds.  You can pop them in a coffee grinder to make flax meal.

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Easy Apple Sauté

This Easy Apple Sauté is a favorite of mine.  It makes a great breakfast accompaniment to oatmeal or pancakes.  Do you ever have a side of fruit with dinner instead of a veggie, just to change things up?  Apples go well with any pork dish or BBQ meal.  And if you like, this basic recipe can stand in as a light dessert without all the extra fat and carbs.  Best of all, it’s ready in 5 minutes, no baking!

Ingredients:

  • 2 apples (I used Cortland)
  • 1 tbsp. brown sugar
  • 1 tbsp. unsalted butter
  • cinnamon and nutmeg

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Preparation:

Peel and dice the apples.

Heat a 10″ skillet on medium and melt the butter.

Add the apples to the skillet and toss to coat.  Cook 1-2 minutes.

Sprinkle with  brown sugar, and stir it in to melt.

Sprinkle with cinnamon and nutmeg.  Cook for 2-3 more minutes, stirring frequently.  A light syrup will form in the pan.

I love this diet friendly treat as a standalone side or as a topping for other fall veggies, like my Apple Walnut Butternut Squash.

Notes ♪♫ Granny Smith apples are most often recommended for cooking, but there are so many varieties that would be delicious in this fast and easy preparation.  Honey Crisp is always a top choice for me, but I used Cortland apples in this post, because a dear neighbor had gifted me a bag.  They were so good, so use what you have!

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Gluten Free Blueberry French Toast Casserole

French Toast Casserole is my favorite thing to make for brunch.  I have been making some version of this dish for years, even before my Celiac diagnosis.  This Easter, I decided to change it up with a blueberry cream cheese filling and it was so delicious!  Just prep the night before and bake in the morning, a real time saver when you are having company!

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At the heart of the recipe are those sweet, enriched bread cubes, but don’t use any old gluten free bread.  Ingredients matter, and that cardboard loaf you got at the supermarket is not going to do this casserole justice!

A recipe within a recipe…

The secret to this dish is my Gluten Free Millet Bread.  I make this bread specifically for French toast and it is amazing!  Bake it two days before, and you will have more than enough for this French Toast Casserole.

If you are going to buy the bread, choose a good quality gluten free enriched loaf, like a brioche or challah.  But I do hope you will give this Millet Bread a try, I promise you will not be disappointed!

Ingredients:

  • 9 slices gluten free millet bread, cut into cubes
  • 8 oz. cream cheese, softened
  • 4 oz. vanilla Greek yogurt
  • 1 cup fresh blueberries, divided use
  • 9 large eggs
  • 1-1/2 cups 1% milk
  • 3/4 tsp. vanilla extract
  • 1/4 cup real maple syrup
  • pinch of nutmeg and cardamom
  • powdered sugar, for dusting

Preparation:

Two days before, bake the Millet Bread.  Cool completely on a rack and store it at room temperature for 24 hours in a plastic bag.

The night before, coat a 2-quart square glass baking dish with cooking spray.  Spread half of the bread cubes in an even layer.

Mash the softened cream cheese and vanilla yogurt together with a fork until well blended.

Distribute the cream cheese mixture evenly over the bread cubes, like this.

Top with 3/4 cup of the blueberries.

Finish with the remaining bread cubes.  Whisk together the eggs, milk, vanilla extract, maple syrup, nutmeg and cardamom.  Pour the egg mixture over the casserole and press down with a spatula to be sure all of the bread cubes are moistened.

Cover tightly with foil, be sure to mist the foil with cooking spray so it doesn’t stick.  Refrigerate overnight.

In the morning, take the casserole out of the refrigerator at least 1/2 hour before baking (so the dish doesn’t shatter in the oven).  Preheat the oven to 350º.

Bake for 30 minutes covered, then carefully use tongs to remove the foil and continue baking for an additional 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and keep warm until ready to serve.  Top with 1/4 cup fresh blueberries and dust liberally with powdered sugar.

This beautiful casserole is dense and filling.  And with that sweet blueberry cream cheese filling, it’s almost like eating dessert!

I served it with maple syrup, but honestly it doesn’t need anything additional.  We had a little left over, and it was just as good the next day!

Notes ♪♫ Would you be surprised to know that the inspiration for this dish came from Allrecipes? And the original casserole was not gluten free?  In many cases, changing one or two ingredients is all you need to convert a recipe to gluten free.  So don’t hesitate to check out traditional recipes and make substitutions.  Always check labels for gluten containing ingredients.  In this recipe, pay particular attention to the cream cheese, yogurt and powdered sugar as some may contain gluten while others do not.

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Gluten Free Sausage and Hash Brown Casserole

Breakfast casseroles are my go-to for morning entertaining or a light dinner.  Easy and convenient, this recipe is the perfect size for a small gathering, but you can double it for larger families (or bigger appetites).  Gluten free with no oddball ingredients to purchase, just prep the night before and bake in the morning!

9 servings

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Ingredients:

I love that you can vary the ingredients and have something a little different each time.  Today I’m using a mild Italian chicken sausage, but you can sub a spicier sausage, ham or bacon.  Shredded hash brown potatoes will give you a smoother consistency, or use the cubed for more definition.  Cheddar is a classic choice for this casserole, but any cheese will work.  I used my favorite, gruyere.  Colorful veggies like bell pepper and broccoli can be added, but be sure to cook them in advance to remove some of their moisture.  With extra veggies you may need to extend the cook time.

Ingredients…

  • 12 oz. hash brown potatoes, shredded or cubed
  • 9 oz. gluten free Italian chicken sausage, or use your favorite
  • 1 tsp. olive oil
  • 3/4 cup shredded gruyere cheese, or use cheddar
  • 7 large eggs
  • 1 cup milk (I used 2%)
  • 1 tsp. gluten free breakfast sausage seasoning or seasoned salt
  • paprika
  • cooking spray

Preparation:

Coarsely chop the sausage, or pulse in an electric chopper.

Heat 1 tsp. olive oil in a nonstick skillet and brown the sausage.  Set aside to cool.

Combine the hash browns and sausage with half of the cheese and mix thoroughly.

Beat the eggs with the milk and seasoning.

Mist an 8 x 8″ square glass baking dish with cooking spray.  Spread the potato and sausage mixture evenly in the dish and pour the egg mixture over everything.  Top with the remaining cheese and sprinkle with paprika.

Cover tightly with foil and be sure to mist the foil with cooking spray first to prevent sticking.  Refrigerate overnight.

In the morning, take the dish out of the refrigerator at least one-half hour before baking (so the glass doesn’t crack).  Preheat the oven to 350º.  Remove the foil and bake for 1 hour.  If needed, bake for an additional 10-15 minutes.  Note, other items baking at the same time will lengthen the cook time.

The casserole will be golden brown with the sides pulling away from the baking dish.  Check the center with a toothpick, it should come out dry.

This casserole is a complete meal, but you can serve it with a nice fruit salad, bacon or ham.  Don’t fight over the corners!

Notes ♪♫ Frozen hash brown potatoes are a great convenience, but always check the label for gluten containing ingredients, especially if they are seasoned.  Today there are so many options for gluten free sausage, ham and bacon.  You should have no problem finding one that your family will enjoy.  Always be careful with spice blends and grate your own cheese for best flavor and no unwanted additives.

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