Gluten-free crepes are a favorite here in my house, but I feel the “carb rush” after eating grains, so almond flour has become one of my favorite ingredients for making them.
My husband does not care for the flavor of rice flour in baked goods, so in the past I have often cooked 2 batches of crepes – gluten-y and gluten-free – which is more complicated, of course. I was happy to find that the flavor of almond flour satisfies is good for both of us.
The liquid in this recipe can be varied to suit not just gluten-free eating but also dairy-free or paleo diets.
As you can see from the pictures, for our brunch today we topped our crepes with butter, fruit and/or syrup. I used butter and strawberry fruit topping. Al enjoyed seedless raspberry topping with butter and syrup.
A great thing about making crepes is how they can be a “pantry recipe” – when it’s past time to go shopping but we’re hungry, I can still often make a quick meal of crepes that we will enjoy. If we’d had fresh fruit today, I would have used some – strawberries or blueberries would have been a nice touch. However, the bottled versions of fruit toppings and spreads work well for crepes, and they keep in the pantry indefinitely. I choose the ones that are fruit juice-sweetened only, and Al usually wants a more traditional (over-sweetened) type. I tease him about his sweet tooth, but he does eat less sugar than he used to.
Breakfast is an important meal for me, but I don’t like to spend much time preparing it. That’s why when I find an easy healthy breakfast, I really like it.
This gluten-free recipe is one of the recent healthy breakfast ideas I have found that is also dairy-free, nut-free and paleo.
”Power greens” might be what you’d call a combination of several of those leafy antioxidant-, fiber- and vitamin-rich “powerhouse veggies” like kale, spinach, chard, beet greens and the like.
A combination of them makes a wonderful salad, and they add a variety of textures and flavor to a stir-fry. They also “wilt” deliciously to be folded into an omelet…so in this recipe they become part of a “power greens omelet.”
Gluten-free pumpkin muffins are a good way to start off the day. Pumpkin muffins are a type of gluten-free bread and go great with many, many foods… especially breakfast “fixin’s.”
And, even better, this recipe is easy to make. They can be ready in about 30 minutes and will reward you and your family with their delicate aroma and delicious pumpkin-y flavor.
Unfortunately, they won’t last very long. So, be sure to make plenty… I turned my husband loose on the muffins you see in the picture above and they all vanished in about 15 minutes… And, he’s not a magician!
He says that they are fabulous with a pat of rich, creamery butter melted into each bite.
This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!
At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.
But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!