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Posts Tagged ‘Breakfast’

Vegan banana bread

Vegan banana bread
Yields 12
This amazing loaf is an invitation to experiment. Add your own nuts, seeds or try swirling peanut butter or a vegan chocolate spread through the batter. This vegan banana bread recipe has taken some substantial tweaking, but please let me know if you think anything could be improved.
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Gather
  1. 2 tablespoons ground flaxseed
  2. 2 cups gluten free all-purpose flour
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 cup coconut oil, melted
  6. 1/3 cup plant-based milk
  7. 2 tablespoons pure maple syrup
  8. 1/3 cup unsweetened almond milk
  9. 1 1/3 cups mashed old bananas (roughly three medium bananas)
  10. 2 teaspoon pure vanilla extract
  11. 1 cup walnuts, roughly chopped (set some aside to sprinkle on top)
Make
  1. Preheat oven to 160C and line a loaf pan with non-stick baking paper. Sprinkle the flaxseed over 1/3 cup water then let stand for 5 minutes until thickened. Stir to combine and set aside.
  2. In a large bowl whisk together flour, baking soda and salt. Once thoroughly whisked, add the remaining ingredients (including flaxseed) and gently stir with a large wooden until combined. Pour into the prepared pan and top with additional walnuts.
  3. Bake until a skewer inserted in the center comes out clean, 45 to 55 minutes. Let bread cool in pan 15 minutes then remove and let cool completely on a wire rack.
Notes
  1. Replacing dairy with almond milk in baking recipes is straightforward because there is no need to adjust the quantity. Simply replace the amount of cow's milk the recipe calls for the same amount of almond milk.
The Gluten Free Table https://theglutenfreetable.com.au/

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Zucchini and Mint Fritters

Zucchini and Mint Fritters
Zucchini and Mint Fritters
Whether for breakfast, brunch or lunch in bed, these fritters are sophisticated and easy to make.
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Gather
  1. 1 cup frozen peas
  2. 1/4 cup buttermilk
  3. 2 eggs
  4. 1/2 cup gluten free all purpose flour
  5. 3 zucchinis
  6. 2 spring onions, thinly sliced
  7. 1/2 cup coarsely chopped mint
  8. 4 eggs
  9. 200 gm goat’s cheese, coarsely crumbled
  10. Finely grated rind of 2 lemons, plus lemon wedges to serve
  11. 3/4 cup (loosely packed) pea tendrils (optional)
  12. 6 edible flowers, trimmed and halved lengthways (optional)
Make
  1. Grate the zucchini and place into a colander, sprinkle with a little sea salt and mix. Let it rest for 10 minutes. Once rested, squeeze out the moisture from the zucchini with your hands and then set aside.
  2. Blanch peas in a saucepan of boiling water until tender and bright green, roughly two minutes. Drain the peas and pulse in a food processor to a chunky purée. Meanwhile, whisk the buttermilk and two eggs in a bowl to combine, then add flour and mix until smooth. Stir in the zucchini, spring onion, mint, lemon rind and peas then season to taste.
  3. Preheat oven to 130C. Heat a centimetre of olive oil in a frying pan over medium heat. Add 1/2 cupfuls of batter and fry, turning occasionally, until golden brown and cooked through. Drain fritters on paper towels and place in a single layer on a baking tray in oven to keep warm.
  4. Meanwhile, cook remaining four eggs in a saucepan of boiling water until cooked to your liking (the eggs pictured were cooked for 7 minutes). Remove from the water and, once cooled enough to handle, peel. Serve fritters with eggs, lemon wedges and goat’s cheese and scatter with pea tendrils and edible flowers.
Notes
  1. Rediscover the joy of cooking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Buttermilk Hotcakes

Buttermilk Hotcakes
Buttermilk Hotcakes
Serves 4
Tall, fluffy pancakes make the best breakfast, especially when they’re liberally drizzled with maple syrup. Make them extra special with a berry relish and edible flowers.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the berry relish
  1. 2 cups fresh or frozen berries
  2. 1/4 cup caster sugar
  3. 1/4 cup (60ml) maple syrup
  4. 1 teaspoon cornstarch
For the maple butter
  1. 80g butter, softened
  2. 2 tablespoons maple syrup
For the pancakes
  1. 2 cups gluten free all purpose flour
  2. 2 teaspoons baking powder
  3. 2 lemons, rinds finely grated
  4. 1 vanilla bean, seeds scraped
  5. 4 eggs, separated
  6. 1/4 cup maple syrup
  7. 300 ml buttermilk
  8. 1/4 cup coconut flakes, to serve
  9. 1/4 cup pistachios, to serve
  10. Edible flowers, to serve
Make
  1. To make the berry relish, combine the cornstarch with a tablespoon of water and set aside. Place berries, sugar and maple syrup in a saucepan and simmer over a low heat for 3 minutes until berries have softened. Slowly add cornstarch mixture and cook, stirring continuously until compote is thick and glossy, about 1-2 minutes. Set aside.
  2. To make the maple butter, place the butter and maple syrup in a bowl and stir to combine. Cover and refrigerate until ready to use.
  3. To make the pancakes, combine the flour, baking powder, lemon rind and vanilla seeds in a bowl. Whisk egg yolks, maple syrup and buttermilk until combined, add to flour mixture and mix until smooth. In a separate bowl, use a hand mixer to whisk egg whites and a pinch of salt until soft peaks form, and then fold through flour mixture.
  4. To cook the pancakes, heat a lightly greased large non-stick frying pan over low heat. Cook 1/3 of a cup of the mixture, in batches, for 3-4 minutes each side or until puffed and golden.
  5. Serve warm hotcakes with berry relish, a dollop of maple butter, coconut flakes, crushed pistachios and edible flowers.
Notes
  1. Rediscover the joy of cooking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Coconut Rice Pudding

Coconut Rice Pudding
Coconut Rice Pudding
Serves 4
Lately, I've been making batches of this gluten-free and vegan rice pudding in every possible variation. Testing and retesting rice, milk and fruit combinations until I found this irresistible pairing.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Gather
  1. 4 fresh plums, halved and pitted
  2. 2 tablespoons maple syrup
  3. 1 teaspoon vanilla paste
  4. 1 pinch of salt
  5. 1 1/2 cups jasmine rice
  6. 2 cans of full-fat coconut milk
  7. 1/3 cup maple syrup
  8. Seeds from 1 vanilla bean
  9. 1/4 teaspoon salt
  10. 1/2 cup toasted coconut flakes
  11. 1/4 cup crushed pistachios
Make
  1. Pre-heat the oven to 200C and place the plums, with a drizzle of maple syrup, a teaspoon of vanilla paste, and a pinch of salt into a small baking dish. Bake for 20-25 minutes, until the plums are soft and bubbly.
  2. For the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup of water in a medium sauce pan. Bring to a boil over medium heat and then reduce to a simmer. Cook gently, uncovered, for about 30 minutes. It’s ready once most of the liquid has been absorbed and the rice has been cooked. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.
  3. To serve, divide the rice between bowls and top with the plums, coconut flakes, crushed pistachios and a drizzle of maple syrup.
The Gluten Free Table https://theglutenfreetable.com.au/

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Blueberry and Coconut Muffins

Blueberry and Coconut Muffins
Blueberry and Coconut Muffins
Yields 12
Monday morning got you searching for something a bit different for breakfast? With blueberries and toasted coconut, this breakfast-on-the-go tastes great, is low in calories and uses yoghurt instead of butter. As per usual the buttercream frosting, although delicious, is entirely optional.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the muffins
  1. 2 cups (375g) gluten free all purpose flour, sifted
  2. 2 teaspoons baking powder
  3. 2/3 cup (110g) caster sugar, plus more for sprinkling
  4. 3 eggs, lightly beaten
  5. 3/4 cup (180ml) vegetable oil
  6. 1/2 cup (140g) thick Greek-style (natural) yoghurt
  7. 1 teaspoon vanilla extract
  8. 1/3 cup (30g) shredded coconut, plus more for sprinkling
  9. 1 cup (150g) frozen blueberries
For the buttercream
  1. 125g butter, softened
  2. 1 1/2 cups icing sugar mixture
  3. 1 tablespoon milk
  4. 1 teaspoon vanilla paste
To make the muffins
  1. Preheat oven to 180C and line a 12 x 1/2 cup capacity muffin tin with paper cases. Lightly coat the paper cases with non-stick cooking spray.
  2. Place the flour, baking powder, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the toasted coconut and blueberries. Spoon mixture into prepared muffin tin. Sprinkle with extra coconut and sugar and bake for 25-30 minutes or until a skewer inserted in centre of a muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
To make the buttercream
  1. Beat butter in a bowl until pale using an electric mixer. Gradually add icing sugar mixture and milk, beating constantly until combined.
  2. Top muffins with vanilla buttercream (optional) and decorate with flaked coconut and blueberries to serve.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Granola with Passionfruit Curd

Crunchy Granola with Passionfruit Curd
Crunchy Granola with Passionfruit Curd
Lately I’m all about quick and easy breakfast options. This buckwheat granola, served with lucius passionfruit curd and coconut keeps my mornings simple, my tummy full, and my taste buds happy.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
For the crunchy granola
  1. 1 cup (200g) raw buckwheat
  2. 1 cup (160g) almonds, chopped
  3. 1/2 cup (100g) pumpkin seeds (pepitas)
  4. 1/2 cup (100g) sunflower seeds
  5. 1/4 cup (35g) sesame seeds
  6. 1/4 cup (45g) chia seeds
  7. 1/2 cup (125ml) maple syrup
  8. 2 tablespoons coconut oil, melted
  9. Milk, passionfruit curd and coconut to serve
For the passionfruit curd
  1. 1/2 cup fresh passionfruit pulp or a 170g can of store-bought passionfruit pulp in syrup
  2. 60g unsalted butter, chopped
  3. 100g castor sugar
  4. 2 eggs, lightly beaten
  5. 1 egg yolk
For the crunchy granola
  1. Preheat the oven to 150C. Place buckwheat, almonds, all the seeds, maple syrup and coconut oil in a large bowl. Toss to combine and spread evenly over 2 baking trays lined with non-stick baking paper. Bake, stirring occasionally, for 45–50 minutes or until golden fragrant.
For the passionfruit curd
  1. Whisk the passionfruit pulp to loosen. Combine the butter, sugar and passionfruit in a medium heatproof bowl. Stand over a pan of simmering water (don’t let the bottom of the bowl touch the water) and stir until the butter has melted and the mixture is smooth.
  2. Using a whisk, gently stir in the eggs and yolk. Keep stirring for 20-25 minutes, or until the mixture has thickened. The passionfruit curd is ready when the mixture has thickened and coats the back of a spoon.
  3. Once cooled, store granola in an airtight container until ready to use. Serve with the milk and passionfruit curd, topped with toasted coconut chips.
Notes
  1. If you’re looking for a dairy free option, swap out the passionfruit curd for coconut yoghurt. However, if your okay with dairy, I couldn't recommend the passionfruit curd highly enough. It really does add a little luxury to your weekday breakfast routine.
The Gluten Free Table https://theglutenfreetable.com.au/

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Banana Breakfast Muffins

Banana Breakfast Muffins
Banana Breakfast Muffins
Yields 12
This healthy take on a traditional muffin is surprisingly easy to make. I’ve also included a recipe for salted caramel buttercream, depending on whether you’re looking to nourish your body or indulge your sweet tooth. For the muffins themselves, you most likely have everything in your pantry already. This makes my healthy banana muffins the perfect, quick to prepare breakfast option. If you don't follow a gluten free diet, simply substitute for standard plain flour.
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Cook Time
30 min
Total Time
55 min
Cook Time
30 min
Total Time
55 min
For the muffins
  1. 1/3 cup extra-virgin olive oil
  2. 1/2 cup maple syrup
  3. 2 eggs, preferably at room temperature
  4. 1 cup packed mashed ripe bananas
  5. 1/4 cup milk of choice
  6. 1 teaspoon baking soda
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon cinnamon, plus more for sprinkling on top
  10. 1 3/4 cups gluten free all purpose flour
  11. 1/3 cup crushed hazelnuts (plus an extra tablespoon)
  12. 1 tablespoon brown sugar
For the salted caramel buttercream
  1. 125g white caster sugar
  2. 80ml thick cream
  3. 1/2 teaspoon salt (or to taste)
  4. 1 teaspoon vanilla extract
  5. 160g salted butter, softened
  6. 200g icing sugar
  7. Salt flakes, to serve
For the muffins
  1. Preheat oven to 160°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases .In a large bowl, beat the oil and maple syrup together with a whisk. Add eggs and beat to combine. Stir in the mashed bananas and milk, then the baking soda, vanilla extract, salt and cinnamon.
  2. Add the flour and crushed hazelnuts to the bowl and mix until combined. Divide the batter evenly between the muffin cups. Bake muffins for roughly 25 minutes, or until a toothpick inserted into a muffin comes out clean. Stand in pan for 2 minutes before turning out onto a wire rack to cool.
For the salted caramel buttercream
  1. Heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved. Then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. The caramel may spit a little when you add the cream so be careful. Stir in the salt and vanilla and set aside to cool completely.
  2. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in half of the caramel. When combined pipe or spread the icing over the cup cakes and drizzle with remaining caramel and salt flakes.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Coconut Chia Pudding

Coconut Chia Pudding
Coconut Chia Pudding
Serves 2
This gorgeous coconut chia pudding is the ultimate do-ahead breakfast. It's simple, loaded with nutrients and incredibly thick and creamy. The secret to its luscious consistency, coconut yoghurt.
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Gather
  1. 1 cup coconut yogurt
  2. 1/4 cup coconut water
  3. 1 1/2 tablespoon chia seeds
  4. 1 tablespoon maple syrup, plus more
  5. Mango, strawberries, blueberries and coconut flakes
Make
  1. Mix yogurt, chia seeds, coconut water and maple syrup in a large bowl. Cover and chill in the refrigerator for at least 4 hours but preferably overnight.
  2. Serve, drizzled with more maple syrup, then top with mango, strawberries, blueberries and coconut flakes.
The Gluten Free Table https://theglutenfreetable.com.au/

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Green Smoothie Bowl

Green Smoothie Bowl
Green Smoothie Bowl
Serves 1
Packed with fresh vegetables and fruits, smoothie bowls are a great way to get your fill of energy boosting proteins and healthy fats.
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Total Time
10 min
Total Time
10 min
Gather
  1. 1 frozen banana
  2. Large handful of baby spinach
  3. 1/4 cup cashews, soaked for 2 hours then rinsed
  4. 1/2 avocado
  5. 30 gm vanilla protein powder
  6. 2 medjool dates
  7. 250 ml coconut water or plant based milk
  8. Your choice of toppings (blueberries, coconut flakes and passion fruit)
Make
  1. Add all ingredients into a blender and process until smooth. Pour into a bowl and sprinkle with your choice of toppings.
The Gluten Free Table https://theglutenfreetable.com.au/

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