Raspberry Breakfast Cake

Raspberry Breakfast Cake, inspired by this recipe from Healthful Pursuit, is a tasty dish filled with all sorts of gluten free breakfast grains from oats to flaxseed to quinoa flakes. To make this sweet breakfast creation, the grains are mixed with a few spices, pumpkin, and egg to create a delicious “cake batter”. After folding in fresh raspberries, this easy cake is ready to bake. Before you know it, it’s time to indulge in a warm & scrumptious breakfast delight!

Raspberry Breakfast Cake
Gluten Free
Serves One
Click Here for Printable Recipe



Ingredients--
Cake:
1 teaspoon raw buckwheat groats ( like the kind by Bob's Red Mill )
1 tablespoon quinoa flakes (like the kind by Ancient Harvest )
3 tablespoons certified gluten free oats (like the kind by GF Harvest )
1 tablespoon ground flaxseed (like the kind by Bob's Red Mill )
1 tablespoon Truvia sweetener
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
dash of cloves
dash of salt
2 tablespoons sugar free pancake syrup
1/4 teaspoon pure vanilla extract
1 cup pumpkin puree
1/4 cup liquid egg substitute
1/4 cup fresh raspberries, chopped
Garnish:
1/4 cup fresh raspberries, whole

1. Preheat oven to 375 degrees. Spray a small ramekin or baking dish (about 15 ounces) with nonstick spray.

2. Add all of the cake ingredients except for the chopped raspberries to a small mixing bowl. Stir ingredients until well combined. Fold in chopped raspberries

3. Pour cake into prepared dish and smooth the top into an even layer. Transfer dish to oven and bake for 44-46 minutes, or until top looks slightly golden and edges begin to crisp.


4. Remove from oven and let cool for 2-3 minutes. Garnish cake with whole raspberries & enjoy  right out of the ramekin!



Nutrition Information--approximately 270 calorie per serving (entire recipe)

Gluten Free Lemon Ginger Muffins

Lemon Ginger Muffins are my latest gluten free muffin creation--I might be a little obsessed with muffins at the moment! These delicious muffins breakaway from the typical berry muffin recipe and are instead flavored with tons of bright lemon and fresh ginger root.  Inspired by this recipe from Cooking Light, the secret to these flavorpacked muffins is a  ginger root and lemon zest puree that’s folded into the muffin batter. It might sound a little weird but it turns out wonderfully!

Gluten Free Lemon Ginger Muffins
Makes 12 Muffins
Click Here for Printable Recipe




Ingredients:
Ginger-Lemon Puree:
1/4 cup fresh ginger root, roughly chopped
1 tablespoon fresh lemon zest
1/2 cup Truvia sweetener
Spice Topping:
1 tablespoon Truvia sweetener
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon fresh lemon zest
Muffin Batter:
1.5 cups + 1 tablespoon Gluten Free Flour Mix
1 cup Truvia sweetener
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened original almond milk (I always use Silk)
1/2 teaspoon lemon juice
1/2 cup pumpkin puree
1/4 cup liquid egg substitute (like the kind by EggBeaters)
2 teaspoons canola oil
1 teaspoon pure vanilla extract

1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with cupcake wrappers and spritz wrappers lightly with nonstick spray. Set aside.

2. Add all of the ingredients for the ginger-lemon puree to a small food processor or blender. Blend ingredients until finely chopped and evenly combined. Scoop puree into a small bowl and set aside.



3. To make the spice topping, stir together ingredients until combined. Set aside.

4. To prepare the muffin batter, add flour, Truvia, baking soda, and salt to a large mixing bowl. Whisk ingredients until combined.



5.  In a separate mixing bowl, whisk together milk, lemon juice, pumpkin, egg substitute, oil, vanilla, and ginger puree, until combined.



6. Use a large spoon to make a well in the flour mixture. Pour milk mixture into center of well and stir until a smooth batter is formed.





7. Scoop muffin batter evenly into prepared muffin tin. Sprinkle spice topping on top of muffins, then to transfer to oven.




8. Bake muffins for 22-24 minutes or until tops are slightly golden and feel firm to the touch. 




9. Transfer muffins immediately to cooling rack and let cool slightly before enjoying. To store muffins,let cool completely then wrap in aluminum foil  or plastic wrap, and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator or if you’re not going to eat the muffins within a week, store muffins in the freezer, and defrost in the microwave, as desired.




Nutrition Information--approximately 88 calories per muffin

Spicy Thai Corn Soup

Spicy Thai Corn Soup is fantastic way to take advantage of fresh corn. Inspired by a recipe from Beard + Bonnet, this summertime soup only has to simmer for  a few minutes yet it tastes like you’ve been slaving over the stove for hours. Grilled corn, curry paste, and a few Thai ingredients really bump up the flavor of of this amazing soup. You can find the specialty ingredients like lemongrass and Thai basil in the international section of major supermarkets or in Asian markets. I was able to get all of the ingredients for this recipe at my local grocery store.

Spicy Thai Corn Soup
Gluten Free
Serves Four
Click Here for Printable Recipe



Ingredients:
Soup:
4 large ears of corn, husks removed
2 teaspoons extra virgin olive oil
1 tablespoon fresh ginger root, grated
4 garlic cloves, minced
2 cups vegetable broth
2 cups unsweetened original almond milk ( I used Silk )
1/4 cup lite coconut milk
2 tablespoons + 2 teaspoons Thai Green Curry Paste (Start with just two tablespoons, then add more if desired for a spicier soup)
1 lemongrass stalk, bruised (smash in a few places with the back of your knife)
3 dried kaffir lime leaves
1/2 teaspoon Thai basil
Zest & Juice of 1 Small Lime
1 tablespoon + 1 teaspoons gluten free soy sauce
Salt & Pepper
Garnish:
1/4 cup fresh parsley, chopped
1/4 cup scallions, chopped
4-6 radishes, thinly sliced
4-6 grape tomatoes, sliced

1.  Preheat a grill pan to medium-high heat (I used my beloved Griddler ), then spray with olive oil spray.

2. Spray outside of corn with olive oil spray, then arrange corn side by side on grill pan. Grill corn 8-10 minutes, turning cobs every few minutes, until they are slightly browned on all sides.


3. Once corn is grilled, stand up corn in a large bowl and use a sharp paring knife to cut off the kernels. Season with salt & pepper, then set aside.




4. Add olive oil to a large sauce pan and heat to low. Add ginger and garlic and sauté until fragrant, 1-2 minutes.



5. Stir in vegetable broth, almond milk, coconut milk, curry paste, lemon grass, lime leaves, and Thai basil. Raise heat to medium-high, and bring soup to a low boil, stirring frequently. Reduce heat to low and simmer soup 5 minutes, stirring occasionally.




5. Stir in corn and continue to simmer soup for 2-3 minutes more, or until corn is heated through.




6. Remove saucepan from heat and discard lemongrass and lime leaves. Stir in lime zest and juice, then season soup with salt and pepper.



7. Ladle soup into 4 bowls, top with each bowl with garnishes,  and enjoy!
















Nutrition Information--approximately 205 calories per serving (1/4 of the recipe)

Thai Green Curry Paste

Store-bought curry pastes may be convenient but they just don’t have the same brightness and unique taste of one that’s homemade. While looking for a homemade green curry paste, I came across  this recipe from Fat Free Vegan Kitchen.  I made just a few slight  variations to the recipe and was left with a spicy, and delicious curry paste that’s relatively simple to make. After toasting the seeds, you just have to pulse all of the ingredients together in a food processor. You should be able to locate some of the more exotic ingredients like lemongrass in a gourmet grocery store or Asian market. Try stirring a  tablespoon or two of this versatile paste into a dish that needs a bold punch of flavor or simply use it tp swap out the store-bought curry paste in a recipe.

Thai Green Curry Paste
Adapted from  Fat Free Vegan Kitchen
Gluten Free
Makes approximately 1 cup
Click Here for Printable Recipe



Ingredients:
1 tablespoon coriander seeds
1.5 teaspoons cumin seeds
2 teaspoons mustard seeds
1.5 teaspoons fennel seeds
1/2 teaspoon black peppercorns
5 jalapeno peppers, stems removed and roughly chopped
3 stalks lemon grass, white part only, chopped
1 shallots, peeled and cut into large pieces
8 cloves of garlic garlic, peeled
1 inch piece fresh ginger, peeled and cut into pieces
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Zest of 1 lime
1/4 cup fresh parsley
3 tablespoons water

1. Preheat a small, dry skillet to medium high heat. Add coriander seeds, cumin seeds, mustard seeds, and fennel seeds to skillet. Toast seeds, stirring constantly, for 1-2 minutes or until fragrant.



2. Transfer seeds to a mortar and pestle, then crush seeds until a powder is formed (it takes a little while to crush the seeds; don’t worry about making an ultra fine powder ,just try to crush the seeds as much as possible).




3. Place the crushed seeds in a food processor, then add all remaining ingredients to food processor. Pulse mixture until a relatively smooth paste is formed, stopping to scrape the sides of food processor as necessary. If paste seems too dry, add additional water 1 tablespoon at a time.





4. Scoop curry paste in a covered container or jar, then store in the refrigerator for up to 2 weeks.


Nutrition Information--approximately 10 calories per tablespoon

Petite Peach Berry Crumble

Petite Peach Berry Crumble is the perfect way to take advantage of delectable summer produce without a lot of fuss. For this recipe there’s no need to make a complicated crust since the fresh peaches are scooped out to form adorable peach cups that hold the peach and blueberry filling. The fresh fruit is covered with a tasty gluten free crumble topping of almond flour and quinoa flakes that provides a delightful texture. After a quick bake in the oven, the petite crumbles are warm, golden brown on top, and ready to enjoy!

Petite Peach Berry Crumble
Gluten Free
Serves Two
Click Here for Printable Recipe



Ingredients--
Fruit Filling:
4 ounces blueberries (about 1/2 cup of berries)
2 (6-8 ounce) peaches (look for peaches that are semi-firm and not overly ripe)
1 teaspoon Truvia sweetener
Crumble Topping:
2 teaspoons almond flour
2 tablespoons quinoa flakes (you can find quinoa flakes online, in health food stores, or large supermarkets; I used Ancient Harvest brand)
1 tablespoon Truvia sweetener
1/8 teaspoon ground nutmeg
Dash of salt
1/4 teaspoon puree vanilla extract
4 teaspoons pumpkin puree

1. Preheat oven to 350 degrees. Line a small baking sheet with aluminum foil and spritz with nonstick spray.

2. Add blueberries to a small mixing bowl, then set aside.


3. Cut peaches in half, then carefully scoop out the pits and discard them (a grapefruit spoon works well for this). Try not to mash the peach too much as you’re doing this so it maintains it’s shape.



4. Continue to scoop out the center of each peach half, leaving a small border around the edges so that the skin portion of the peach forms a small cup. Scoop the peach centers into small mixing bowl with blueberries. Place hollowed out peach cups on prepared baking sheet.






5. Add 1 teaspoon of Truvia to peach/berry mixture and stir to combine. Set fruit filling aside while you prepare the topping.



6. To  make the crumble topping, add dry ingredients ( flour, quinoa flakes, Truvia, nutmeg, and  salt) to a small mixing bowl. Stir to combine.




7. Add vanilla and pumpkin to dry ingredients and stir until evenly incorporated.





8. To assemble, divide fruit filling evenly between peach cups.




9. Scoop about 1/4 of the crumble topping on top of each peach. Use your hands to press topping onto each peach half (it doesn’t have to be perfectly covered, just try to make it a relatively even layer).



10. Transfer baking sheet to oven and bake crumbles 20-22 minutes, or until filling is heated through, and tops are beginning to brown.



11. Divide crumbles between plates (2 peach halves per plate) and enjoy!





Nutrition Information--approximately 145 calories per serving ( 2 filled peach halves)