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Breakfast – Page 4 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Category: Breakfast

Breakfast [brek-fuh st], noun: the food eaten at the first meal of the day. These recipes will not contain dairy, eggs, gluten, wheat or hazelnuts. If we use a top 8 allergen, we will use a tag warning of its use.

Gluten-Free and Dairy-Free Pancakes
Gluten Free and Dairy Free Pancakes

Welcome to another segment of our Hangover Breakfast series! Again, I used the method that the Gluten Free Girl and the Chef have provided on their blog to make an all-purpose flour mix, to choose flours with waffles and pancakes in mind, which I posted previously (see link below). Waffles are great, but then you have to clean the waffle maker, which you might not want to do on the morning after, or if it’s just an every day sort of breakfast. So then, hey, pancakes! You can also dress these up anyway you want, add blueberries, chocolate chips, apples and cinnamon, etc. You can also make up a batch, let them cool, put wax paper in between them and put them in a container in the freezer and toast them when you want some too.

Gluten Free and Dairy Free Pancakes

Makes about 10 – 4 inch pancakes.
- 210 grams of Gluten Free Flour Mix for Waffles & Pancakes (or you can try your normal gluten free flour mix)
- 1 teaspoon salt
- 3 Tablespoons brown sugar
- 1 3/4 teaspoons of baking powder
- 1 1/2 Tablespoons of ground chia seed meal
- 4 1/2 Tablespoons of water
- 3 Tablespoons of canola oil
- 1 teaspoon of vanilla
- 1 1/4 cups of rice milk (or other alternative milk of your choice)
- some Earth Balance Soy Free Natural Buttery spread to grease your skillet with.
Measure out flour, salt, baking powder and brown sugar and place in a bowl. Whisk ingredients together until they are well incorporated into each other.

Dry pancake ingredients in a bowl

Mix ground chia seed meal and water in a container to form a chia egg, setting it aside to let it gel.

Chia and Water to form chia egg

Measure out rice milk, oil and vanilla into a container large enough to add the chia egg. Add the chia egg and whisk it together so that chia is well incorporated into the rice milk.

Rice milk mixture and chia egg whisked together

Pour chia and rice milk mixture into the flour mixture and whisk them together until most of the lumps are gone.

Pancake batter after mixing dry and wet ingredients together

Melt a bit of the Earth Balance, maybe half a teaspoon or so in a skillet over medium to medium high heat, depending on your burner strength. When your skillet is hot, scoop some of the pancake batter into the skillet. I used a Pampered Chef large scoop that holds about 3 Tablespoons of batter to portion out the pancakes into the skillet.

Portioning out batter into skillet

Cook until the edges of the pancake look dry and there are bubbles in the batter. You can use a spatula to gently lift up an edge to see how brown the pancakes are underneath.

Pancakes just about ready to be flipped

When they are a nice deep golden brown, flip them and cook until the other side is a nice deep golden brown. I found that I needed to cook them a bit longer than I normally would cook wheat flour pancakes, which I understand is fairly common for gluten free cooking.

Pancakes after flipping

Enjoy them with some maple syrup and Earth Balance Soy Free buttery spread!

Gluten Free and Dairy Free Pancakes
March 25, 2013
Gluten-Free and Dairy-Free Buttermilk Waffles
Gluten Free and Dairy Free Buttermilk Waffles

Welcome to another segment of our Hangover Breakfast series! Again, I used the method that the Gluten Free Girl and the Chef have provided on their blog to make an all-purpose flour mix, to choose flours with waffles and pancakes in mind, which I posted previously (see link below). Waffles were one of my favorite go to breakfasts after a night where I knocked a few too many back. So it seemed natural to try to recreate a waffle worthy of a morning after, or one of those lazy Sundays where you go to the diner and luxuriate in crispy waffles and way too much coffee.

Just word to the wise, the pictures show me doing a half recipe than the one written out here. There’s only two of us, and I was testing several other recipes at the same time, and we just couldn’t eat that much by ourselves. So if you’re concerned that your attempt doesn’t look like mine, that’s why. Also, you can let the waffles cool room temperature, put wax paper in between them and put them in a container in the freezer and toast them when you want some. They’re a lot cheaper than store bought instant waffles and taste better too!

Gluten Free and Dairy Free Buttermilk Waffles

Makes about 6 waffles.
- 280 grams of Gluten Free Flour Mix for Waffles & Pancakes (or you can try your normal gluten free flour mix)
- 1 teaspoon salt
- 3 teaspoons of baking powder
- 2 Tablespoons brown sugar
- 2 Tablespoons of ground chia seed meal
- 6 Tablespoons of water
- 2 teaspoons of vanilla
- 1 1/2 cups of rice milk (or other alternative milk of your choice)
- 2 Tablespoons apple cider vinegar
- some canola oil to grease the waffle maker (I use an oil spray bottle like these, but I use the Pampered Chef version. Any spray bottle would be much better for the environment and you don’t have to try to find a soy or dairy free version of Pam, etc.)
Plug in waffle maker and set to highest temperature setting. Measure out flour, salt, baking powder and brown sugar and place in a bowl. Whisk ingredients together until they are well incorporated into each other.

Dry ingredients in a bowl

Mix ground chia seed meal and water in a container to form a chia egg, setting it aside to let it gel.

Chia and Water to form chia egg

(Okay here’s where I forgot to take pictures of the next several steps. You’d be amazed how hard it is to remember to stop to take pictures.) Mix rice milk, vanilla, and vinegar together in a container large enough to add the chia egg. Once the rice milk, vanilla and vinegar are well mixed, add the chia egg and whisk it together so that chia is well incorporated into the rice milk and vinegar.

Pour chia and rice milk mixture into the flour mixture and whisk them together until most of the lumps are gone. If your waffle maker has reached the correct heat, spray some oil on the top and bottom waffle plates, and pour some of the batter on your waffle maker. You know your waffle maker and you’re the best judge of how much to use, but go ahead and start with half a cup and see how that goes. Even on the highest setting, I found that these waffles still needed a little extra time to cook. If the top and the bottom of the waffle started to separate as I very slowly tried to pull the waffle maker lid up, I closed it back up and let them cook a little more, and then I had no problem and no mess.

Enjoy with some maple syrup and Earth Balance Soy Free buttery spread!
March 25, 2013
Gluten Free Flour Mix for Waffles and Pancakes
Gluten Free Flour Mix for Waffles and Pancakes

Using method that the Gluten Free Girl and the Chef have provided on their blog to make an all-purpose flour mix, I made up the following flour mix to make the waffles and pancake recipes that will be posted for our Hangover Breakfast series. (These recipes will be posted on April 1st, keep your eyes out for them!) I used a kitchen scale and I used a glass measuring cup zeroed out on the scale thinking that I could give you the cup equivalents. The thing is, it worked out that all the amounts were not a full measurement of anything and were really weird amounts. If you’re going to do any serious gluten free baking, you probably need to get a kitchen scale. This can be used as an all purpose mix, but I chose these flours with waffles and pancakes in mind. To use a regular recipe with this mix, exchange 140 grams of this mix to every 1 cup of regular flour.

Gluten Free Flour Mix for Waffles and Pancakes

Makes about 3 1/2 cups of flour mix.
- 50 grams of Oat flour
- 50 grams of Sorghum flour
- 50 grams of Millet flour
- 50 grams of Masa Harina flour (a type of corn flour)
- 150 grams of Sweet Rice flour
- 150 grams of Potato Starch
Measure out each of the flours carefully, and place into a large mixing bowl. Using a whisk, mix the flours and starches together until they are very well mixed. Store in an airtight container until you are ready to use it. Enjoy!
March 20, 2013
Sriracha Oven Roasted Potatoes
Sriracha Oven Roasted Potatoes

For the second post in our Hangover Breakfast series, what breakfast is complete without home fries? But on the morning after (or pretty much all the time if I’m honest about it), I’m going to be pretty lazy about what I actually cook on the stove top that requires constant attention. Therefore, I like my home fries oven roasted.

Sriracha Oven Roasted Potatoes
- 1/8 c. of olive oil
- 1 Tablespoon of fresh minced garlic (3-4 cloves or go nuts)
- 1 teaspoon of Italian Seasoning (it’s a mix of the usual suspects, marjoram, thyme, rosemary, savory, sage, oregano and basil, if you don’t have it, just use a dash of each.)
- 1/2 teaspoon of Penzey’s Forward (if you don’t have this, use 1 teaspoon of Lawry’s Seasoning Salt or any other brand of season salt, and omit the salt below)
- 1/2 teaspoon of salt
- 1 teaspoon of Sriracha (if you don’t have Sriracha, BUY SOME, or substitute any hot sauce, or if you don’t like spicy, omit it altogether)
- 4-5 potatoes, washed and scrubbed and trimmed of any scars or bad spots, but otherwise unpeeled.
Preheat oven to 475º degrees. Place all the ingredients except the potatoes into a bowl.

Olive Oil and Spices in Bowl

Whisk oil and spices together so they are well incorporated.

Well mixed olive oil and spices

Wash, scrub and trim potatoes if you haven’t already.

Washed, Scrubbed and Trimmed Potatoes

Cut potatoes into 3/4 inch pieces and place into the bowl with the olive oil and spices.

Potatoes cut into 3/4 inch pieces

Once you have finished cutting up all the potatoes, mix the potatoes with the oil and spice mixture until they are well coated.

Potatoes coated with spice mixture

Place coated potatoes on a baking sheet in a single layer. Scrape the bowl and drizzle any of the remaining spice mixture on top of the potatoes.

Coated Potatoes on baking sheet in single layer

Put potatoes in preheated oven and roast for 20-30 minutes, turning occasionally to brown on all sides.

Sriracha Oven Roasted Potatoes just out of the oven!

Serve them with some sausage (see our Maple Glazed Homemade Breakfast Sausage Patties recipe), bacon, and some fresh fruit. Enjoy!
March 18, 2013
Maple-Glazed Homemade Breakfast Sausage Patties
Maple Glazed Homemade Breakfast Sausage Patties

St. Patrick’s Day makes some of us think about dealing with the results of the excessive consumption of alcohol. When I was in college, one of my morning after cures was to head to the local IHOP (International House of Pancakes for those of you not familiar with this restaurant chain) on Storrow Drive in Boston or to a local diner, either the Grecian Yearning in Allston or Johnny’s in Newton (neither exist anymore sadly) and eat a huge greasy breakfast to neutralize all the acid in my stomach. But going to an IHOP or any other diner for that matter, is damn near impossible when you can’t have eggs or milk. So we needed recipes for the morning after, or just when you want a really huge breakfast because you really, really love breakfast.

I was going to do one huge breakfast post, but it would be too long, too hard for you all to search for the recipes after, and posting five or so recipes in one day might be a bit much even for my Type A slightly manic personality. So I’m going to break it up into several posts for this Monday and on Monday the 25th. (You may have noticed that Mary Kate and I switch off weeks on the Monday recipe posts.)

So without further ado, I give you the first recipe of our Hangover Breakfast series:

Maple Glazed Homemade Breakfast Sausage Patties
- 1 pound of ground pork (do not get anything leaner than 80%/20% or they will be dry as dust)
- 1 teaspoon of rubbed sage
- 1 teaspoon of Lawry’s Seasoning Salt (or any other brand of seasoning salt)
- 1 teaspoon of Sriracha (if you don’t have Sriracha, substitute any hot sauce, or a 1/2 teaspoon of crushed red pepper flakes)
- 1/2 teaspoon of ground black pepper
- a pinch of ground cloves
- a pinch of nutmeg
- a dash of marjoram
- 4 Tablespoons of maple pancake syrup (You can use real maple syrup, but the fake stuff works too. Just make sure you check labels, as many brands contain milk.)
Place pork and all ingredients except maple pancake syrup in a bowl. Using your hands, mix all ingredients until the spices are evenly incorporated throughout the pork. (Think making a meatloaf or meatballs). Again using your hands, form ground pork into patties. I was able to make six patties with the amount of ground pork called for in this recipe.

Pork Mixture formed into patties

In a large skillet, fry the patties over medium heat so that they have a nice sear on them, about 3-5 minutes per side depending on the heat of your burner. (Pork should be cooked until the temperature reaches 160°F for food safety.)

Patties frying in skillet

Once the patties are cooked, add the maple pancake syrup to the skillet and heat it through, flipping patties to coat them in the syrup. Place the patties on a plate and serve. The following picture isn’t the greatest, but I think it shows the maple glaze better than the main picture above:

Completed Glazed Patties

Pair these with some waffles, pancakes or home fries (see our Sriracha Oven Roasted Potatoes recipe) , and enjoy!
March 18, 2013
Happy President’s Day, Bread and Chocolate with Cherries
Bread and Chocolate and Cherries

And this is take two on cherries for our President’s day theme. Cherries go with chocolate. And there’s a place in Concord, New Hampshire that sells a pastry called Bread & Chocolate that I’ve been trying to replicate since the dairy allergy diagnosis, so I decided to add cherries to the mix this time. This is like a jelly roll, except instead of cake and jelly or cream, you have bread and chocolate and cherries. Although I’ve tagged a warning, just to be clear, this recipe contains wheat and gluten, and I’ve written it to be used with a bread machine.

Bread and Chocolate with Cherries
- 1/4 cup of warm water (between 70ºF and 85ºF)
- 3/4 cup of a milk alternative product of your choice (I used homemade oat milk)
- 1 Tablespoon of Ener-G egg replacer, mixed with 6 Tablespoons of warm water
- 1 1/4 teaspoons of salt
- 1/3 cup and 1 teaspoon of dark brown sugar, packed firmly
- 1/4 cup of shortening or Earth Balance Soyfree Natural Buttery Spreads
- 2 teaspoons of cinnamon
- 4 cups of bread flour
- 2 1/2 teaspoons of bread machine yeast
- 1 cup of Dole frozen Dark Sweet Cherries, chopped
- 1 cup of Enjoy Life Mini Chocolate chips
- 2 Tablespoons of melted Earth Balance Soyfree Natural Buttery Spreads
Sunbeam Bread Machine

Using my nicely inexpensive Sunbeam bread machine, add first three ingredients in order as listed to the bread machine pan. Then add the salt, brown sugar, shortening, cinnamon and flour to the bread machine pan, heaping the flour in a pile.

Using a spoon, make a little indentation that you can put the yeast in, and then add the yeast.

Ingredients in Bread Pan with Yeast in Indentation on Top

Set your bread machine menu to just make dough. When its ready it should look something like this:

Completed Dough in Bread Pan

Preheat oven to 375°F. Spread a little flour on your very clean counter top or on your dough mat, and dump dough on mat or counter. Make sure you remove the paddle if it falls out of the bread pan. Roll out dough using a rolling pin to a rectangular shape approximately 12 by 18 inches.

Dough rolled to a rectangular shape

Once you have rolled the dough to the correct shape, spread your chopped cherries over the surface.

Dough with Cherries Spread over Surface

Then sprinkle the mini chocolate chips over the surface of the dough.

Chocolate Chips and Cherries Spread over Surface of Dough

Taking a small amount of water, dip fingers in water and run them around the edges of the dough to help it seal when you roll it up. Take one edge of the shorter side and begin to roll it up, making sure that you seal up the edges as you go, and that the final seam is sealed by pressing the wet edges to the dough. Carefully place the roll with the seam on the bottom on the pan you will bake it on.

Completed Bread Roll

Taking the melted Earth Balance, brush it over the surface of the dough.

Brushing Melted Earth Balance over Bread Roll

Let dough rise for about an hour and half, until it nearly doubles in size.

Bread Roll After Rising

Place in oven preheated to 375°F, and bake for 30-35 minutes. If you rolled your rectangle out a bit too wide, you’ll get the bent shape I did after baking 🙂

Baked Bread Roll

Let cool for 30 minutes or more and then cut slices. Enjoy!

Bread Roll after Cutting
February 18, 2013
Happy President’s Day, Can’t Tell a Lie Cherry and Chocolate Chip Quick Bread
Can’t Tell a Lie Cherry and Chocolate Chip Quick Bread

You know how hard it is to find a food theme for President’s Day? It’s hard. Which is why I’m using cherries out of desperation, even though I was a history major and I know that story about George Washington and the cherry tree is a crock. Despite that I decided to do it up, and make two versions of a chocolate and cherry bread dish that could be breakfast and dessert. This one is gluten free, and doesn’t have all that pesky rising and all that. I couldn’t find fresh cherries, so I used frozen ones, and was surprised at the blue tones I got in the finished dish. It’s almost like it had blueberries in it. In any case, since I’m not one who has to be gluten free, and since I’m not a gluten free baking genius, I started with a recipe from the gluten-free goddess®, and modified it a bit.

Can’t Tell a Lie Cherry and Chocolate Chip Quick Bread
- 1 cup of sorghum flour
- 1 cup of tapioca starch
- 1/2 cup of millet flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 3/4 teaspoon of xanthan gum
- 1/2 teaspoon of salt
- 2 teaspoons of cinnamon
- 1/4 teaspoon of nutmeg
- 1 cup of dark brown sugar, firmly packed.
- 1 cup of applesauce
- 1/3 cup of Canola oil
- 1 1/2 teaspoons of Ener-G egg replacer, mixed with 3 Tablespoons of water
- 2 teaspoons of vanilla
- 1 cup of Dole frozen Dark Sweet Cherries, chopped
- 1/2 cup of Enjoy Life Mini Chocolate chips
- 9 inch loaf pan
- parchment paper
Preheat your oven to 350°, and line the loaf pan with parchment paper so that you can lift the loaf out of the pan in order to cool it.

Loaf Pan Lined with Parchment Paper

Place sorghum flour, tapioca starch, millet flour, baking powder, baking soda, xanthan gum, salt, cinnamon and nutmeg in a bowl (I used my KitchenAid stand mixer). Whisk together these ingredients until they are completely mixed. Add the brown sugar and whisk it into the other ingredients.

Now add the applesauce, oil, Ener-G mixture, and vanilla, and beat to combine and then continue beating the mixture on medium high until the batter is smooth.

Fold in the cherries and chocolate chips by hand with a spatula.

Folding in Cherries and Chocolate Chips

Completed Batter

Pour batter into the parchment lined loaf pan, scraping down the sides of the bowl and smoothing out the top of the loaf.

Batter in Parchment Lined Loaf Pan

Bake for approximately 65 to 75 minutes or until you can insert a tooth pick and it comes back clean, except if you hit a chocolate chip and you have chocolate chip goo. If this happens, try again in a different place.

Baked Loaf in Parchment Lined Pan

Once done, let the loaf cool for 15 minutes or so, and then use the parchment paper to lift the loaf out of the pan and onto a wire rack. Peel down the sides of the parchment paper and let the loaf cool.

Baked Loaf on Wire Rack with Parchment Peeled Down

Once cooled to down to slightly warm, slice yourself a piece and enjoy!

Slice of Can’t Tell a Lie Cherry and Chocolate Quick Bread
February 18, 2013
Overnight Oatmeal
Oh, oatmeal, you’re not pretty, but you are oh so good.

Breakfast is, as people love to say, the most important meal of the day. It also takes place before I’m fully awake. Basically, I feel way more awesome each day if I eat breakfast. But if breakfast isn’t stupid easy — I’m talking pretty much fireproof — I put it off, start work, and wonder why I’m falling asleep cranky at 10 am.

So oatmeal is a great breakfast. But making it from scratch is more than I’m capable of in the mornings. And instant oatmeal is good in a pinch, but rather lacking overall. The solution is overnight oatmeal.

This is more of a concept than a recipe, but I’ll give you my favorite options and some other ideas.

Basic Overnight Oatmeal

Mix equal parts regular (not instant) oats and non-dairy milk in saucepan or spill-proof, microwave-safe travel container. Then add another 1-2 Tablespoons of non-dairy milk — more if you like thin oatmeal, less if you like it thick. Put in fridge overnight. In morning, heat up. Eat.

It may take you a little testing to figure out how much oatmeal you need for a good breakfast. For me, 1/3 cup oatmeal works pretty well, so long as I add some nuts and fruit. Here are a few of my favorite recipes:

Perfect Oatmeal
- 1/3 cup steel-cut oats
- 1/2 cup almond milk
- 1/4 teaspoon good cinnamon*
- 1 teaspoon maple sugar or maple syrup
- 1 Tablespoon almond flour or ground almonds
- 2 Tablespoons dried cherries (you could chop these, but I leave them whole)
Mix all ingredients in a leak-proof container, throw in bag on the way out the door, and microwave at work. 2-3 minutes on high works for most microwaves. Perfect.

*A note on cinnamon — there are actually a ton of varieties of cinnamon. If you’ve never experimented with them, oatmeal is a PERFECT canvas. My personal favorite for this is China Tung Hing cinnamon.

Pumpkin Spice Oatmeal
- 1/2 cup oats, not instant
- 1 1/2 Tablespoons canned pumpkin
- 2 teaspoons rice protein powder or ground nuts
- 1 Tablespoon dried cranberries
- 2 teaspoons cinnamon
- 1 Tablespoon mini allergen-free chocolate chips (optional)
- 1 teaspoon ground flax (optional)
- 1 teaspoon unsweetened coconut
- 1/2 cup + 2 Tablespoons non-dairy milk
To this one, I add a palmful of walnuts right before heating.

Oatmeal Raisin Cookie Oatmeal

Oatmeal Raisin Cookie Oatmeal
- 1/3 cup steel cut oatmeal
- 1 Tablespoon dark brown sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons golden raisins
- 2/3 cup rice milk
This one takes a little longer to cook in the morning, because of the steel-cut oats, but the texture is great.

The possibilities are endless, honestly. Let us know what you come up with.
January 21, 2013