Category Archives: Breakfast

Gfree Pancakes: No more searching needed

Steve is a pancake fanatic. He’s always liked them…even when they consistently made him super ill.

Post-diagnosis, I played around with finding the perfect gfree recipe. Honestly, none of them were bad. Some were certainly more “almondy” or “textured” than others~ but all in all, we liked what we tried.

But now I think I’ve discovered the holy grail of gfree pancake eating. These cakes are fluffy and delish. They taste like a slightly lighter version of a traditional buckwheat pancake (prob b/c they contain buckwheat flour!)

Batter Recipe:

  • 2.5 c. all purpose flour mix (recipe below)
  • 1.5 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 c. unsweetened almond milk
  • 1 c. water
  • 2 eggs, beaten (mine were large)
  • 1/4 c. canola oil
  • 1 Tbsp honey
  • 2 tsp vanilla

Combine dry ingredients. In a seperate bowl, combine wet ingredients. Combine all together to form a smooth batter. I just stir with a whisk so there are some small lumps still in the batter (fyi). Put on a hot griddle/pan. Turn when the pancake starts to have air bubbles and cook for another minute or so. Note. these pancakes don’t “bubble” as much as traditional pancakes.

Served best warm. Though we totally heat these up for a day or two later. The batch makes more than enough for the 4 of us!


Best gfree all purpose mix

  • 2 c. sorghumn flour
  • 2 c. potato starch
  • 1/2 c. almond meal
  • 1/2 c. buckwheat flour
  • 2 tsp xantham gum

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Breakfast “Pizza”

While I’m at it, I might as well post the final recipe I made for my students this AM.

I had one girl request a vegetarian dish. So I took our traditional breakfast pizza and made it vegetarian.

Honestly, far prefer the meat version. This one seemed a bit on the soggy side to me. So if I were to make it again, I’d definitely pre cook the veggies in a fry pan to cook out some of the water. I think this would solve the problem.


1 package crescent rolls
1 red pepper, finely diced
1 green pepper, finely diced
3 green onions, diced
1 c. shredded motz cheese (I always shred it at home, it melts better)
1 c. shredded cheddar cheese
4 eggs
3/4 c. milk (I used skim)
1/2 tsp salt
1/4 tsp pepper

*Usually I put in cook, diced, sausage links (instead of these veggies). That’s my favorite way to have it AND what makes it “Pizza” πŸ™‚

Preheat oven to 425.
Roll out the crescent rolls in the bottom of a 9×13 (no need to spray the pan in advance).
Top with peppers & onion and then the cheese.
In a separate small bowl, mix together the salt, pepper, eggs, and milk. Stir to combine and then pour over the cheese/crescent roll dish.

Bake at 425 for approx 25 min. Let sit for 5 min before cutting.

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White Chocolate, Cranberry & Cream Cheese Bread errr… Coffee Cake!

I post a lot of recipes on here. Most of the time I think of this blog as more of a “holding place” for my recipes than anything else πŸ™‚ I known I often post about how “yummy” stuff tastes and it always does.

But boy. This recipe takes the cake. Literally. In fact, it probably should be a dessert..not a breakfast ~ sshhhh I won’t tell!!

I made breakfast for my students this AM. First up was Iowa Girl Eats crock pot casserole.
She indicates that it should cook on low for 8 hrs or high for 4. At about 2.5 hrs mine looked totally done so I switched it to low.

Essentially you just layer 1/2 bag of frozen hashbrowns, 1/2 package cooked sausage, 3 green onions, and 40z each cheddar/motz ~ and repeat. Then top with a dozen eggs & 1/2 c. milk with some seasonings and hit go! It was SO easy & so yummy. Definitely make-again-able.
Here’s the recipe for that one!

And… THIS BREAD. It is ridiculous. Like densely yummy and unbelievably rich but still balanced I can’t stand how good it is yummy.


Here’s the original link to the bread.

I made some minor modifications which I detail below

For the Bread:

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 cup white chocolate chips (depends how much extra sweetness you want)
  • 1 cup cranberries, chopped & tossed with 1 Tbsp flour


  • 1 stick butter
  • 1/2 c. flour
  • 1/2 c. old fashion oats
  • 1 cup brown sugar

Cream butter, sugar & cream cheese together. Add in the eggs & vanilla. In a separate bowl, mix the flour, baking soda & salt. Add the dry ingredients to the wet ingredients. End by adding milk.

With a large spatula, fold in the cranberries & the white chocolate chips.

Pour batter into TWO loaf pans that have been sprayed with cooking spray/buttered and then coated with a thin layer of flour.

In another bowl, use your fingers to combine the topping ingredients. Distribute evenly over both loafs.
Bake at 350 for and hour to an hour & 15 minutes (I did the latter). Until the bread is firm to the touch in the middle of the loaf and a toothpick comes out clean.

I let this cool completely before slicing the next day.


Filed under Breads, Breakfast

Homemade Apple Butter & Apple Sauce

4 apple trees. F.O.U.R. in our yard = pretty darn awesome

These trees mean an awful awesome lot of apples!!

What’s a girl to do with so many apples? Well, first she enlists her tall friends to help her pick them off the tree. Then she loads up 2 Tupperware containers and a diaper box full of apples. Next she googles apple butter and apple sauce + crockpot πŸ™‚

For the apple sauce, I dumped unpeeled apples (approx 6 c. fill the crock pot), 1/4-1/2 c. brown sugar, Tbsp cinnamon,Β  juice of one lemon, nutmeg & cloves to taste, and approx 2 c. of water in the crock pot. Stir. I cooked this mixture for probable 5 ish hours on low, stirring occasionally. I then used an immersion blender to “create” the sauce πŸ™‚ At this point, I added water as needed to make it the right consistency.

The texture kind of sucked b/c I used unpeeled apples. So I decided to use a mesh strainer like this one to strain out the pulp/skin. I poured the apple sauce into the mesh strainer and used a spatula to push the sauce through the strainer leaving the pulp behind. I had to clean the strainer several times (that is, do several batches). The consistency ended up being kind of like baby apple sauce, which is awesome for us considering Pax-man is going to be eating most of it! If you want it for adults, you might add in more sugar to taste at the end!
What I learned through out this process is that MANY HOURS of work leads to yummy yummy results.

For my first batch of apple butter I PEALED all of apples before sticking them in the crock pot. This was a good idea b/c skins suck in apple butter πŸ™‚ but it was an awful idea b/c it was SO time consuming to peel all of those apples. Since they are home grown and organic, they are a little smaller and not quite as uniform and pretty as your traditional store bought apples. The peeling then becomes a bit more work!

BUT, it was SO worth it! The apple butter was amazing.

I essentially peeled the apples, diced them, dumped them into a crock pot on low with 1 c. white sugar, 1 c. brown sugar, 1 Tbsp cinnamon, 2 tsp freshly ground nutmeg, and 1/2 tsp cloves. Then I let it go for approximately 6-9 hrs (stirring occasionally). At the end, I added in enough water (little by little) so I could use my immersion blender to puree the mix while still keeping it butter-esk.

Rich, smooth, and decadent. Try this.

For the second batch of apple butter, I used the recipe for apple sauce and then after I had the sauce added in the extra sugar/spices and let it cook down for another 4-5 hrs. You really can’t screw this stuff up. I actually accidentally forgot to get the second batch out before going to bed… then I woke up at 4:30am the next morning in a complete PANIC. I was freaked I had burned it. Nope, it was thick and amazing and totally ready to be jarred πŸ™‚

I didn’t use a traditional canning method~ so these are just “freezer jams” ehm, butters/sauces!

Other than the peeling (or straining) ~ these are such easy recipes and they have saved me SO MUCH MONEY! πŸ™‚

Definitely doing this again next year. XOX


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Steve’s Favorite Granola Bars

As of late, I’ve been lazy in the kitchen. This translates to Paxton getting graham crackers & kashi cereal bars when he wants a snack… which translates to me feeling like a crappy mom for feeding him, well, crap. Okay, it’s not all crap, but honestly, I don’t like feeding him stuff that has high fructose corn syrup or transfat.

Enter this granola recipe. I figured this would be a good treat for him when he’s asking for a snack.

I based the recipe off Ina Garten’s granola bar recipe and followed her steps carefully. They were wonderful!! Steve took a few bites and said something like “these are the best granola bars you’ve ever made” (which is saying a lot b/c I’ve made many a granola bar). He then went on to say, “can you be sure to save this recipe” ~ yes honey, yes, I can πŸ™‚ so here it is!!

Here’s the link to the original recipe.

My version:

  • 2 1/4 cups old-fashioned oatmeal
  • 1 1/4 cup chopped pecans & walnuts (or whatever nuts you have on hand)
  • 1 cup shredded coconut, loosely packed (I used sweetened)
  • 1/4 c. flax seed
  • 4 tablespoons unsalted butter
  • a little less than 2/3 cup honey (I ran out πŸ™‚ so I supplemented with a few Tbsp of Agave nector…which I just recently read is suppose to be terrible for you?!? I need to do more investigating on that one)
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped dried cherries
  • 1/4 cup chopped dried raisins
  • 1/2 cup dried craisins
  • 3 Tbsp pumpkin seeds (these were left over from some other recipe)
  • 1/4 c. sesame seeds
  • cinnamon to taste

Preheat oven to 350. Butter a 9×13 pan THEN cover with Parchment paper. I thought this sounded weird in Ina’s instructions, but I did it anyway. It was awesome. The bars came out easily after baking/cooling.Reduce oven to 300.

On a dry baking sheet/jelly roll pan, combine the oatmeal, coconut, and nuts. Toast at 350 for approx 10 minutes till fragrant (stir occasionally). When toasted, put in a large bowl. Stir in Flax seed, dried fruit, cinnamon, and seeds.

Meanwhile, combine the honey, butter, brown sugar, vanilla, and salt in a small sauce pan. Heat till boiling and then pour over oatmeal mixture. Stir to combine. Pour into prepared 9×13, press down with wet fingers, and bake at 300 for 25-30 min. Let set to cool for at least 2 hrs. Reviewers complained that the bars crumbled if this step wasn’t done. I waited the 2 hrs and then pulled the parchment paper out. I cut these bars with a pizza cutter on the counter and they were just perfect!

*Note. I pulsed up the dried fruit and nuts pretty finely (in separate batches in the food processor) so that Pax wouldn’t spit them out πŸ™‚ Also, theΒ  reviewers of this recipe said that they freeze well!

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Pumpkin Scones

I’m making these amazing pumpkin scones for the second time today πŸ™‚ They have a bit more of a cake texture than a scone one… but I promise youΒ  that you won’t care. They are amazing. I followed the instructions exactly ~ except that I didn’t have 1/2 & 1/2 so I used 2 Tbsp skim milk and 1 Tbsp sour cream πŸ™‚


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Trying new foods…

… can some times be a good decision!

This morning for breakfast I made some steal cut oats.

I’ve never been a huge fan of oatmeal… I try to like it. But for some reason, it’s just difficult! Luckily, steal cut oats were much more appealing to me. They have a bit of a ‘chewey’ texture. I used this recipe and then added 1 Tbsp of agave nector & a banana.

If you’ve never tried them, give this recipe a whirl!



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