I just had a few minutes to prep something for my daughter for breakfast that would be hearty, filling and fast. We were both pleased with this result!
1 piece Udi’s Gluten Free Raisin Bread
Flatten middle with a fork
1 Egg placed in the flattened middle
2T Shredded Cheese sprinkled on top
Spray with oil (of choice)
Bake (on Silpat) at 350 for 10 minutes (or until egg is hard consistency).
Carbs can be so comforting. Not to mention casseroles. Finding a breakfast casserole for allergies can be challenging however, this one involves one of my favorite comfort foods, tater tots. Try it out and see what you think.
Spray casserole dish with non-stick cooking spray (I use trader joe’s coconut oil)
Dump one bag of tater tots (20oz or larger) into the dish
One package pre-cooked chopped ham pieces (I use Kirkland precooked ham steak)
Add one cup shredded Daiya cheese (or regular if you aren’t dairy free)
Add 10 eggs (works best if you crack them in a bowl and whip first but not required)
Add 1/2 cup egg whites (I use them from a container to avoid waste)
Add 1/2 cup unsweetened almond milk (or your favorite milk)
salt, pepper, onion powder and Wild Tree Rancher steak rub to taste (maybe 1/2t each)
Let set over night covered.
Bake at 350 for 45 minutes and let cool.
Looks great with a fresh sprinkle of cheese on top, hot out of the oven.
And our family likes a little Cholula sauce on top.
Easy. Fast. Food. But not fast food. Home made. This is my favorite combo. Check out this one for a treat that your kids will love.
3 apples cored and sliced
(I like pampered chef’s peeler/corer/slicer)
1 packet gf instant brown sugar oatmeal
(there are several great ones, we used Bakery on Main)
1/4 stick earth balance (non dairy) butter cut in slices
Add all ingredients to an oven safe dish and bake for 30 minutes at 350.
Makes enough for 2.
This morning I decided to make a quick breakfast treat for the kids. I don’t have much time in the morning for extras so I put my coffee on to brew and grabbed a box of Chebe Mix.
Chebe’s Cinnamon Roll Mix claims to yield 12-15 rolls but I get about 9-10 from a box.
Like with most mixes, I use their recipe as a guideline. The one below is my twist for keeping it dairy and egg yolk free as well.
Preheat the oven to 375
Grab a bowl for mix ingredients and grease a cookie sheet for rolling.
MIX:
1box Chebe mix
2t baking powder
3tbsp oil
2 egg whites
1/4 c applesauce
2 T almond milk
Knead dough with hands until all dry ingredients are mixed and place it on the cookie sheet. Roll out flat.
MIX:
1/4C coconut sugar
1/4C sugar in the raw
1/4C coconut flakes
Handfull of pecans
1T Cinnamon
1T melted Earth Balance (dairy free) butter
Take above mix and press it evenly into the rolled out dough and roll from the widest edge. Cut about 1.5″ apart and place on cookie sheet. Cook for 15 minutes and watch closely. If they overcook, the outside edge will get very hard. Pull out of the oven immediately.
If you choose, sprinkle with powdered sugar.
Tifs Celiac Travels 