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Category: Best Part of Waking Up

Delicious, hearty breakfast ideas to start your day off right.

Cinnamon Sugar Pecan Mini Muffins featuring Among Friends Baking Mix

Cinnamon Sugar Pecan Mini Muffins
A tasty bite sized cinnamon gluten free muffin packed with a nutty kick
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Ingredients
  1. 1 mini muffin pan
  2. 1 package of Francie's Make It Your Own Cinnamon Sugar Muffin Mix
  3. 3 organic eggs
  4. 1 cup lowfat buttermilk(we use 1 T lemon juice mixed with 1/3 cup non-dairy milk and 6 T vegan buttery sticks...could also sub with ghee)
  5. 6 TBSP unsalted butter
  6. 1/3 cup chopped pecan halves
For Cinnamon Pecan Sprinkle Topping
  1. 1/4 cup organic cane sugar
  2. 1 tsp ground cinnamon
  3. 1 TBSP melted ghee for drizzling
  4. 24 additional pecan halves for topping the minis
Instructions
  1. In a small bowl, combine the cane sugar and cinnamon thoroughly. Set aside. Next, preheat the oven to 350 and prepare Francie's Cinnamon Sugar Muffin Mix as directed on the package. Mix the chopped pecan halves into the batter until well combined, reserving the other 24 pecan halves for later. In your greased mini muffin pan, pour the batter into the cups until approximately 3/4 full. Now lightly sprinkle a dusting of cinnamon sugar mix onto the unbaked tops of each muffin and add a pecan half to top them off. Bake muffins as directed. (minis take approx 1/2 the time)
  2. Upon pulling the muffins out, lightly drizzle melted ghee atop each muffin and sprinkle remaining cinnamon sugar mix to your liking. Allow to cool, enjoy!
Adapted from Among Friends Baking Mixes
Adapted from Among Friends Baking Mixes
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 This recipe is fast, easy, and oh so delicious!  The way we make it, it is also dairy free in addition to being gluten free.  We think these minis make for great morning breakfast delights and we even like to freeze half of the batch to thaw out and devour some other time.  Bonus: they make for great school lunch treats as well, being the perfect size and mouth-poppable.  The pecans are both mixed in and topped for the mature taste buds in this pod, and gluten free kid loves his plain with our cinnamon sugar blend sprinkled on.  

 

A very special thank you to Among Friends Baking Mix for inviting us to join their Francie’s Make It Your Own contest and subsequently selecting us as a runner-up winner back in 2016 for this exact recipe.  If you haven’t checked out this amazing company’s products yet, DO IT!!!  http://amongfriendsbakingmixes.com/   You’d be missing out if you didn’t.

P showing his appreciation for our prizes

Their mixes make baking easy and well, honestly, we haven’t met a mix we didn’t like.  Being on a strict gluten free diet, we often make so many things from scratch which can become very time consuming!  It is such a lifesaver to have a quick mix, that is equally delicious as if from scratch and also safe to eat.  Their products are also whole grain and real ingredient based!  They are gluten free certified and non-gmo verified (applause).  The company, started by two sisters, is also near and dear to my heart because well, they are Michigan based, where we were born and raised.  Go Green!  P’s favorite mix is Darcy’s Delish Old Fashioned Chocolate Chip Cookie Mix, and my personal fave is Suzie Q’s Oatmeal Chocolate Chip, so satisfying and tasty!!!  When we serve these tasty oatmeal cookies, even the guests that are not gluten free ask us for the recipe and are ultimately surprised when I reply that it is a purchased mix.  Sometimes if we get real lucky, we can find certain mixes here in the south at our local Target, however the products are always available online.   The mix we use in our “make it your own” muffin recipe is Francie’s Make It Your Own Cinnamon Sugar Muffin Mix.  

Winners! “Mom, we got a package! I think it’s cookie mix!!!”

 

 

 

Want to try our favorite un-bleached baking muffin liners when making these yummy bites, or any favorite muffin recipe?  The brand, If You Care, has a variety of quantities and sizes to choose from, including mini liners and regular size, perfect for your homemade cupcakes too.  Simply click to purchase on Amazon.  They also sell parchment paper  that is unbleached, FSC certified, compostable and chlorine-free, woot!

So what’s your favorite way to “muffin”?  ðŸ™‚  

If you love what you read, don’t forget to subscribe off to the right, for more FREE delicious gluten free recipes, straight to your inbox!

 

APPLE CINNAMON CROCK-POT OATS

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The smell of apple and cinnamon just screams fall and well, we are waking up to this aroma weekly in the pod lately.  These yummy oats are so satisfying, so comforting and so super yummy.  As they  cook, the sweet smell doubles as potpourri, I promise you.  apple-cinnamon-crock-pot-oats-with-logo

The crock-pot oats make for the quickest, easiest, tastiest breakfast mornings AND all they require is a couple minutes of time the night before!  Done.  Go on, try it!  

crock-pot-oats-with-logo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Apple Cinnamon Crockpot Oats
Serves 6
Delicious, overnight crockpot oats say Fall
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Prep Time
5 min
Cook Time
8 hr
Total Time
8 hr 5 min
Prep Time
5 min
Cook Time
8 hr
Total Time
8 hr 5 min
Ingredients
  1. 2 sliced organic red apples (substitute peaches or pears for peach/pear crockpot oats)
  2. 1/2 cup raw coconut crystals (or brown sugar if low-glycemic option not necessary)
  3. 1-2 TBSP organic Grade B pure maple syrup (sweeten to liking)
  4. 2 tsp organic ground cinnamon
  5. 1-2 tsp ground flaxmeal
  6. 2 cups gluten free oats
  7. 4 cups water
Instructions
  1. Dump ingredients, except oats and water, into the bottom of your crock-pot. Turn it on and heat to low. Add in oats and water on top, DO NOT stir. Set for 8-9 hours overnight and awake to delicious breakfast magic in your home.
Notes
  1. Serve warm and top with fresh berries and/or nuts of choice. Hemp seeds are another nutritious add in.
Adapted from Mommy Needs A Break
Adapted from Mommy Needs A Break
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/

 

pinterest-board-oats

 

 

Easy, Berry Chia Breakfast ParfaitChia Pudding images with logo

I was recently introduced to the most amazing, delicious, healthy, clean and easy pudding!  (Thank you, IG friend!)  The flavor you ask?….main ingredient?…Here’s a hint….it’s a gelatinous, wonderful, power packed super-food, full of omegas and fiber.  Next clue, it’s a seed….

Wait for it…

wait for it…

Okay, you guessed it……..”chh, chhh, chhha, chi-a!”  (Had to:)  Yes, chia seed!

 So, I’ve pinned many recipes in the past for chia pudding that are wonderfully delicious, however most (although well worth my time) ARE a little tedious if I’m going to be honest.  And there are some really delicious, creative ways to create the healthy, flavored puddings too!  Blueberry, strawberry, raspberry chia pudding etc. etc.  Well, this simple way to make chia pudding is going to blow your mind!  (Ok, well it did mine:)  Why haven’t I been making this all along?

2 ingredients…ready?……..

  1. organic chia seed
  2. organic coconut milk               

 Done!  

I know, right?!  Get this, simply put the chia seeds in the coconut milk in a bowl and let it set for just 10 minutes.  Stir, and then place the mixture in a sealed container in your refrigerator overnight.  You will honestly wake up to find instant pudding that is most importantly, tasty, yet also healthy, free of chemicals, gluten, dairy, paleo approved and SO good for you!                                     (I used Trader Joe’s vanilla coconut milk and Nutiva organic Chia from Costco).  

The pudding is not only delicious by itself, but SUPER yum layered in a smoothie or a parfait, as I’ve outlined in my recipe below.  The pudding is paleo-approved, grain-free too!

If you don’t already have these two ingredients in your pantry at home, I strongly urge you to consider putting them on your grocery list ASAP!  ðŸ™‚

Chia Parfait single to go cup

 

 

 

 

 

 

 

 

 

Berry Chia Breakfast Parfait
Serves 2
Fast, easy nutrient packed clean breakfast parfait...great for on the go!
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
For the pudding
  1. 2 1/2 Tbsp organic Chia Seed
  2. 6 oz organic coconut milk
For the parfait
  1. Handful of fresh, organic strawberries (halved or quartered), blueberries and/or any other low-glycemic fruit you'd like to layer into your parfait (diced apples, etc.)
  2. 1/2 cup non-gmo, gluten free granola, *optional (We LOVE Kind brand) If following a paleo diet, simply omit this ingredient
  3. prepared chia pudding
For the pudding
  1. Mix seeds and milk together in a small bowl allowing to set for 10 min. Stir, and place in a sealed container in the refrigerator overnight.
For the parfait
  1. Layer a few cut strawberries on the bottom of your parfait cup. Next, add a layer of chia pudding. Layer in the granola, and top with blueberries.
  2. Grab a spoon, and dive in!
Notes
  1. Do Ahead: prepare your chia pudding the night before 🙂
  2. Food Prep Tip: Double, Triple, Quadruple the recipe or make multiple small bowls and prep a week's worth of these parfaits for on-the-go mornings. Prep them in disposable plastic cups for convenience!
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 As suggested in the recipe card, I went ahead and made a few parfait’s for the remainder of the week while I was at it.  Assembly line!  I put the extras in plastic to-go cups and on this day, I sent the Mr. with one, a plastic spoon and sent him off to work.  These parfaits are wonderful for on-the-go or even in the car!

Chia Pudding images with logo

The prepped delights are simple to grab not only for breakfast, as I’ve suggested, but if you know me, I’ve been known to be a bit of a snacker…good news, they’re great for that too!  Plus, I don’t know about you, but if a healthy choice is right there in the fridge staring me down, all prepped and ready for munching, I’m most likely to opt for it, over gluten free tortilla chips.  

Making the parfaits kid-friendly hasn’t been easier either!  Layer in some non-gmo mini (gluten and dairy free) chocolate chips, or add them as a topper and you’re sure to tempt your little a into a bite or two as well!

Grab a spoon chia lovers!

Chia Parfaits -Pinterest Cover

 

Special thanks to my IG friend, food.with.benefits, for teaching me how to make chia pudding and inspiring this post.  

Homemade Peppermint Kissed Mocha Coffee Creamer Peppermint Kissed Mocha Creamer

Coffee lovers rejoice!  Go get a freshly brewed cup of your favorite organic coffee ready because it’s about to transform into holiday cheer!  We are so excited to present to you our newest……………….. Peppermint Mocha Coffee Creamer!  Our creamer is dairy free, sugar free, nut free and so delicious!!  image

Every holiday I pass by the creative flavors of store bought coffee creamers that advertise “gluten free”.  Wouldn’t it just be so great now, if they were also chemical and sugar free so I wouldn’t have to pass them up?  It was time to make our own fun.

This creamer recipe is not super sweet (which is one thing I LOVE about it), so if that is what you are looking for, you may find it lacking, however it DOES deliver a yummy chocolate, peppermint twist on traditional, organic coffee in a much healthier way!December 2015 Peppermint Mocha 120

Had so much fun crafting this one that I decided how great it would be to gift it for neighbors, coworkers, friends, or teachers.  With an inexpensive jar from Target, mission accomplished!  

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With just a few simple ingredients, this creamer can be adapted to your liking, and pictured below are the favorite key ingredients we like to use:

December 2015 Peppermint Mocha 108

We even enjoyed topping our brew off with crushed, organic TruJoy candy canes sprinkled about and added some So-Delicious non-dairy coco-whip!  image

You’ll find, even our gingerbread cookies couldn’t resist the temptation and dove in for a dip.  

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Homemade Peppermint Kissed Mocha Coffee Creamer
A dairy free homemade peppermint mocha coffee creamer
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. *1 cup coconut milk (or almond)
  2. *1/2 can coconut cream (from the can) Tip: use the liquid portion only,we found ours at Trader Joe's
  3. *1/2 tsp pure organic peppermint extract
  4. *1-2 Tablespoons of all natural unsweetened cocoa powder (We used Chatfields)
  5. *1 tsp gluten free vanilla
  6. *1 TBSP raw honey
Instructions
  1. Mix all ingredients into a container with lid. Shake vigorously until all ingredients are well combined. (We found our protein shaker worked beautifully, however any water bottle would do!) Pour into a seal-able container and refrigerate for up to 7-10 days.
Notes
  1. Adding more honey and or vanilla will sweeten the creamer more to your liking. I have also made without any vanilla or honey to the recipe and it turned out, however the Mr. didn't think it was sweet enough.
Adapted from Ariean @onekriegerchick
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
The gingerbread cookies were Mi-Del brand in case you also want to try them out, however any favorite gluten free scone or cookie would compliment the toasty beverage nicely!December 2015 Peppermint Mocha 005

                                                    Wishing you all a Happy Holiday!!  

xo, 3 whole peasDecember 2015 Peppermint Mocha 215

 

Peppermint Kissed Mocha Creamer

 

Broccoli Quinoa Quiche Muffins Broccoli Quinoa Quiche Muffins

Sometimes, you  just want a nice, hearty breakfast.  These heavenly quiche muffins certainly fit the bill. We paired them alongside gf cinnamon rolls, warm and gooey, straight from the oven and some fresh squeezed orange juice on a Saturday morning.  They make delightful breakfast additions to have on hand for house guests too!  Challenge: I bet you can’t eat just one.

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Our yummy cinnamon rolls (made with gf Bisquik:)
Our yummy cinnamon rolls (made with gf Bisquik:)

(See my “Best Part of Waking Up” Pinterest board for that delish recipe!)

When we made the quiche muffins, we used our favorite reusable silicone BPA-free muffin cups, however simply spraying or lightly greasing the muffin pan works wonders too!  These tasty little quiche bites became a favorite around here when we added a bacon “crust”, sparked by a recipe from Princess Pinky Girl.  We scored these re-usable muffin liners on Amazon.  Check em’ out ? Re-usable cupcake linersturkey bacon crust

imageThe prep is fairly easy and if you wanted to even speed up the process a bit, just have your quinoa made ahead of time.   

Broccoli Quinoa Quiche Muffins
Serves 10
A hearty organic gluten free quiche muffin with broccoli and oh yeh, did I mention, a bacon crust!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 5 large organic eggs beaten
  2. 6 slices of raw uncured turkey bacon
  3. 1 cup chopped organic broccoli- thawed
  4. 1/2 cup cooked organic quinoa
  5. Salt, pepper, and parsley to taste
  6. 1 Tbsp Onion powder
  7. 1/4 cup optional organic aged cheddar cheese, shredded OMIT if dairy free
Instructions
  1. Preheat oven to 350 and spray non-stick 12 muffin tin with cooking spray or use BPA free silicone muffin cups (I sprayed these too!) In a large mixing bowl, whisk eggs and add onion powder, salt, pepper, and stir. Add qunioa, broccoli and parsley next, mix. Cut slices of turkey bacon in half horizontally, and then in half again vertically. Criss cross 2 quarter slices of bacon in each muffin tin forming an X. Carefully fill each muffin with egg mixture 3/4 full, pouring over top the bacon. Sprinkle tops with optional cheddar cheese IF using. Bake for 20 minutes. Remove from the oven and let cool about 10 minutes. Serve warm.
Notes
  1. Refrigerate in an airtight container or freeze up to 3 months. Defrost in microwave, or thaw on counter.
Adapted from Olena @iFoodReal
Adapted from Olena @iFoodReal
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
 Good morning sunshine!  Breakfast IS served!  

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Grandma’s Spiced Baked Apples Spiced Baked Apples

Spiced Baked Apples
This tasty seasonal treat is so yummy as a dessert, snack, side or even breakfast!  It is one of the simplest things to make this time of year and well, we thinks it’s SO good!  Many of you probably already know how to prepare baked apples, but just in case you don’t, because nobody should miss out on these, we are sharing our family recipe!  Plus, this one is gluten free, dairy free, organic and SO delish!  If nothing else, your house will smell amazing as these sweet apples bake.  What have you got to lose? 🙂

Spiced Baked Apples
Yields 4
Tasty baked, cinnamon apples in a sweet syrupy sauce with just 4 ingredients
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 organic apples of your choice -sliced
  2. 1/2 cup organic brown sugar
  3. 2 tsps organic cinnamon
  4. 3 Tbs organic non-buttery spread or sticks (dairy free, We like Earth Balance)
Instructions
  1. Preheat the oven to 350. Prepare or line a baking pan (with sides) with foil. Slice and place your apples in the prepared pan. Now put remaining ingredients on top of the apple slices, breaking apart the butter into clumps and sprinkling the cinnamon and the brown sugar around to distribute as evenly as possible. Place in oven for 15 minutes. After 15 minutes, take the apples out and stir the syrupy mixture around the apples. Bake for an additional 15 minutes. Stir again and put into dishes. Top with your favorite non-dairy ice cream or non dairy whip (or just enjoy plain).
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
Apples!
Our sliced apples!
October -Smokerise 034
ready to go!
October -Smokerise 035
Mmmm
GRANDMA'S
Tastes Like Candy!

All Things Pumpkin All Things Pumpkin

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It seems like every year the pumpkin craze begins sooner and sooner… and lasts longer and longer, hah.  It starts in September with the first signs of fall, really hits hard at Halloween and then again in November for Thanksgiving.  I often find pumpkin recipes still nestling their way onto pinterest boards into the Christmas holiday season.  It’s one popular fruit!  Fun fact for the day, did you know in fact, a pumpkin is actually a berry?  

Well, now that it’s officially October, I decided to break down and join the orange craze by posting a couple of our pumpkin recipes we’ve been perfecting.  Being gluten free, I’m always looking for ways to still enjoy delicious food recipes by altering them to our sensitivities and organic lifestyle and still striving for optimal taste.  Sometimes, it can simply be a matter of switching out a few ingredients, however when it comes to baking with gluten free flour, if you’ve ever tried it, you know it can be temperamental, sometimes challenging, and well, difficult to work with!  It’s not just a matter of swapping out the flour always.  With a little patience, ok maybe a lot, and with trial and error, the hard work pays off.  Here I introduce to you………Gluten Free Pumpkin Cheesecake Bread.  image

See our ingredients in action…

Pumpkin!
Pumpkin!

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I remember the days of getting those tasty muffins from the bakery with added cream cheese.  I always thought they were SO delicious!  Finding myself missing those, this recipe is a very close copycat.  I even decided to freeze a mini-loaf of it for Thanksgiving time so that when the rest of my extended family is enjoying their traditional gluten-filled pumpkin roll, my family can enjoy this treat.  We hope you like it!img_9735

Gluten Free Organic Pumpkin Cheesecake Bread
Yields 1
a moist, organic seasonal pumpkin bread with a sweet cream cheese center
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Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
For the Filling
  1. 8 oz. organic cream cheese, softened ( we used Organic Valley)
  2. 3/4 cup powdered sugar
For the Bread
  1. 3/4 cup organic vegetable oil (canola or soybean works best, IF you tolerate soy)
  2. 1 cup organic cane sugar
  3. 2 organic eggs
  4. 1/2 cup organic brown sugar
  5. 1 tsp gluten free vanilla
  6. 1 15 oz can organic pumpkin
  7. *1 3/4 cup gf all-purpose flour (We used Namaste Foods gf perfect flour blend, non-gmo)
  8. 3 tsps pumpkin pie spice (We used Trader Joe's)
  9. 1 tsp baking soda
  10. 1/2 tsp organic ground cinnamon
  11. 1/2 tsp organic ground nutmeg
  12. 1/2 tsp sea salt
Instructions
  1. Pre-heat your oven to 350. In a large bowl, or kitchen-aid mixer, mix together oil, sugars (cane and brown), eggs, and vanilla. Fold in your pumpkin next. In a separate bowl, mix together your gluten free flour blend, pumpkin pie spice, baking soda, cinnamon, nutmeg and salt. Stir the dry ingredients into the pumpkin mixture. Now, it's time to make your "cheesecake" filling. In a different bowl, mix together with beater the powdered sugar and softened cream cheese until smooth. Tip: Place it in a frosting bag, or a DIY one -ziplock baggie with tip cut off, to make it easier for spreading over your pumpkin bread batter. 🙂
  2. Grease your pan and/or muffin cups to fill them only half way with the pumpkin batter. Layer and spread the cream cheese mixture over the top and pour more pumpkin batter over the top of the "cheesecake" filling, leaving room- about 3/4 way full to allow for rising). Bake for 65-75 min. For muffins, allow 24-28 min., or until a toothpick comes out clean.
Notes
  1. *If you don't have access to Namaste Foods gluten free perfect flour blend, I suggest substituting it out for a sweet brown rice flour and adding in a tsp of both tapioca starch and xantham gum.
  2. I find that gluten free baking takes more time usually than wheat flour baking. Always keep an eye on your bread the last 10 minutes to avoid burning.
Adapted from I Heart Nap Time
Adapted from I Heart Nap Time
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
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This next one is a simple seasonal spin on traditional french toast that we devoured the other day, Pumpkin French Toast!  It is SUPER easy!

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Pumpkin French Toast (GF, Dairy Free option)
Serves 4
Seasonal French Toast served up pumpkin style
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 organic eggs
  2. 2/3 cup organic 1/2 and 1/2 dairy or non-dairy creamer (We use Trader Joe's)
  3. 1/4 tsp Pumpkin Pie Spice (Trader Joe's)
  4. 1 tsp gluten free vanilla
  5. 6 slices of your favorite gluten free bread (We used Udi's)
  6. 3 Tbs organic pumpkin
  7. powdered sugar, non dairy butter and syrup for topping
Instructions
  1. Preheat griddle to 350. Beat your eggs in a shallow dish, adding in the creamer, vanilla, and spice. Next, beat in the pumpkin. Coat the sides of your bread in the mixture and place onto the griddle. Flip the bread after 4 min., allowing it to brown on each side. Sprinkle with powdered sugar for added sweetness and serve hot, topping with your favorite butter and breakfast syrup.
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
mixing the creamer and spice in the egg mixture
mixing the creamer and spice in the egg mixture

Adding in the yummy pumpkin….

plop!
plop!
on the griddle
on the griddle
Breakfast is served!
Breakfast is served!

 

The Trader Joe’s spice I recommend is used a variety of ways in this pod.  Here, we enjoyed it in some gluten free rice pudding..image

We even like to spinkle it atop of coffee drinks too.  

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We just picked up some apples and pumpkins! “CHEEEEESE!”

What is your favorite gluten free pumpkin recipe?

All Things Pumpkin

Gluten Free/Dairy Free Banana French Toast banana french toast

Did someone say French Toast? LOVE it.  Breakfast.  Favorite meal of the day.  When I was grain and egg free, my mornings were definitely turned around.  I did however, find ways to still eat pancakes (thank you sweet potato flour) and bacon and sausage became my new best friends.  Also, can’t forget millet.  That was the only 1 grain I was allowed.  I’ll be sure to do a post on sweet potato flour and the super grain millet, because I do still eat them and I know there are plenty of people out there limited to few foods like I was that I could provide some breakfast food inspiration to as well.  

For today, I am featuring my banana french toast and in the post photography, you will see the recipe featured with Udi’s Gluten Free whole grain bread.  Sometimes I use 3 Baker’s Bread (my fav bread for sandwiches:), and sometimes I use Whole Foods brand.  For you, well, you get to use whatever your fav gluten free bread of choice is.  I’ve even been tempted to try it with Danielle Walker’s grain free bread, just haven’t gotten around to it yet.

image You will note that I use chia seed and flax seed in my recipe.  Living a gluten free lifestyle, I have to tie in my nutrients whenever I can hide them.  imageThis day, I used organic cage free eggs and organic vanilla soy milk, however if you are unable to tolerate soy, coconut milk is my next suggestion.  Here, you see the eggs, milk, cinnamon and seeds being beat together.  Next, I mash the ripe banana in.  

French Toast on the griddle
French Toast on the griddle

 

 

Turning golden brown
Turning golden brown

Smells sooo good while it cooks!  We like to top off our toast with the below products to keep the recipe dairy free and a few berries never hurt.    

organic syrup, non gmo plant based butter
organic, pure maple syrup, non gmo plant based butter
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Good Morning Breakfast!

 I often make extra french toast and freeze for quick, easy french toast mornings.  The french toast is just as great reheated in the microwave from frozen.  Such a time saver!  Oh, and stay tuned for our seasonal, pumpkin french toast!  

Gluten Free/Dairy Free Banana French Toast
Serves 4
Just like mom used to make
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 TBS organic vanilla soy milk (may substitute with coconut milk)
  2. 3 organic eggs
  3. 1/2 tsp ground cinnamon
  4. 1/2 tsp organic chia seed
  5. 1 tsp organic flax seed
  6. 1 ripe banana
  7. loaf of your favorite Gluten Free/Dairy Free Bread
Instructions
  1. Preheat griddle to 375. Whisk together the eggs and milk in a medium bowl. Add in the cinnamon, flax and chia. Combine. Mash in the ripe banana with a fork until well mixed. Dip your bread into the prepared batter, covering both sides. Place bread slices on heated griddle. Flip after about 4 min, or until reached desired golden brown color.
Notes
  1. You can double the batter, make additional pieces of french toast and store in freezer tight ziploc bags for up to 1 month for easy, ready to eat french toast on busy mornings. Simply microwave 2 frozen slices for 1 minute. Flip over and heat for additional 30 seconds in the microwave. Breakfast is served.
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/

“Best-ie” Paleo Pancakes Best-ie Paleo Pancake

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This spring my best girlfriend, dating all the way back from 7th grade, flew down to visit me.  We had such a great time!  We fit in a chick flick, did some local seasonal strawberry picking, got in some beach time and even made a trip to the aquarium.

One morning, she suggested that she make paleo pancakes for us.  Assured I would love them, they were a recipe she and her husband made often at home.  One problem, he usually cooked them. It didn’t take long, and we were adapting the recipe to make it our own because 1) it was fun to do and 2) quite frankly she couldn’t remember exactly how it went from memory.  Ha!

We started with the 2 ingredients she knew were key, ripe bananas as our base, and then we added in the egg.  I had both chia and flax in the house so we substituted both of those in for our “grains”. The batter was holding together now. Since neither of us follow a strict paleo diet, a litle bit of baking powder was added in, with a dash of cinnamon and vanilla for flavor.  We heated up the griddle and were ready to try this batter out.

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The result was a stack of amazingly, delicious pancakes that I have made countless times since.  In fact, they are a once a week breakfast menu item in our pod. I’ve made them chocolate chip style for the boy, and even blueberry and mixed berry for the mature tastebuds in the pod. Plus, any day that I can steer “P” away from the standard rice and potato flour that is so commonly substituted in gluten free foods, particularly pancake batter, for a tasty recipe with more protein and fiber is a win win for all!!

The batter
The batter
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The first batch with our fresh picked locally grown strawberries!
Sizzling on the griddle in organic coconut oil
Sizzling on the griddle in organic coconut oil

 

 

 

 

 

 

 

 

 

 

 

 

 

"Best-ie" Paleo Pancakes
Serves 2
Paleo pancake adaptation
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Prep Time
5 min
Total Time
15 min
Prep Time
5 min
Total Time
15 min
Ingredients
  1. 3 large ripe organic bananas
  2. 2 organic cage free eggs
  3. 1 Tbs organic flax seed
  4. 1Tbs organic chia seed
  5. 1 tsp baking powder (optional)
  6. 1/4 tsp cinnamon (also optional)
  7. 1 tsp pure organic vanilla extract
  8. Organic coconut oil
Instructions
  1. Heat griddle to 350-375. Mash or beat the ripe bananas in a medium sized bowl until smooth. Beat in the eggs and add in the remaining ingredients (except coconut oil), until well combined. Grease the griddle with a dab of your coconut oil and pour batter into cup size amounts onto the oiled griddle. Flip after 4-5 minutes and continue to cook additional 4-5 minutes, or until pancake-like consistency and firmness is achieved. Enjoy!
Notes
  1. Optional add-ins include fresh organic berries or allergy-friendly dark chocolate chips, yum!
3 Whole Peas in our Gluten Free Pod http://www.3wholepeasinourgfpod.com/
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 If you make these “hot” cakes, tag us over at #3wholepeas, we love to see what you’re up to!Paleo Pancakes
Thanks for stopping!

To save some time, here are a few links of recommended key ingredients on Amazon to make these paleo pancakes happen in your kitchen soon!

Chia Seed

Flax Seed

Vanilla Extract

Coconut Oil