Tag Archives: #glutenfreebreakfast

French Toast (Gluten-Free & Vegan)

After using chickpea brine for a vegan meringue, I had the idea to use it to make a gluten-free french toast! Guess what?! It worked! I have missed French Toast, but not anymore!

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French Toast (vegan & gluten-free)

  • Servings: 4
  • Difficulty: easy
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A classic French Toast with flavors of cinnamon, and vanilla, but with a vegan twist and gluten-free bread!

Tip: (1) You can substitute gluten-free bread with a gluten-free vegan baguette sliced, I personally like Schar (they are reasonably priced on Vitacost, try your local grocery store or Amazon). (2) Top with vegan whipped cream (if desired) and warm maple syrup.

Credit: My Real Dish

Ingredients

  • Chickpea brine drained from a 15.5 oz can of chickpeas
  • 2.5 Schar gluten-free baguettes or 10 slices gluten-free vegan toast
  • 2 teaspoons cinnamon
  • 1 tablespoon vanilla extract
  • 2/3 cup dairy-free milk (I used almond)
  • 1 tablespoon monk fruit sweetener (you can also use sugar, coconut sugar, or xylitol)
  • Butter or coconut oil to grease the pan.


Directions

  1. Drain chickpea brine from the can and refrigerate remaining chickpeas to make pasta, soup, or salads, etc.
  2. Mix the chickpea brine, cinnamon, vanilla extract, sweetener, and dairy-free milk together in a bowl.
  3. Melt vegan butter or coconut oil in a skillet set to medium-high heat. I have used this skillet here with regular toast-sized bread and with coconut oil. I have also used my Zyliss pan for the mini-baguette slices and greased the pan with melted vegan butter. Both work well, depends on your choices.
  4. Dunk each slice of bread in chickpea mixture, soaking both sides.
  5. Place bread on the pan and cook until they are golden brown, then flip. If you remove too early, they will be mushy. You want them to almost caramelize in the butter or coconut oil.
  6. Serve warm with warm maple-syrup and dairy-free whipped cream.

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Maple Almond Butter Overnight Oats

Lately, I’ve been making a ton of overnight because it’s been too cold to make smoothies. I find the warmth comforting on cold mornings and they are very tasty and easy! I’ve been playing with various ingredients, but this one is definitely a winner! They are filling, and I love the nutty banana maple flavor with a touch of cinnamon.

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Maple Almond Butter Overnight Oats

  • Servings: 4 oz
  • Difficulty: easy
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These Maple Almond Butter Overnight Oats have a nutty banana maple flavor with a touch of cinnamon. They are naturally gluten-free, vegan and gluten-free.

Credit: My Real Dish

Ingredients


Directions

  1. Mash one banana.
  2. Add gluten-free quick oats to a 4 oz jar.
  3. Add almond milk, chia seeds, cinnamon, almond butter, and maple syrup in the jar.
  4. Stir well, add mashed banana, and stir again.
  5. Put the lid on and put the jar in the refrigerator overnight.
  6. Heat them for 50 seconds in the microwave in the morning or serve them cold. I prefer them warm.
  7. Serve with a fruit, nuts, or muesli on top.

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Chocolate Peanut Butter “Caramel” Overnight Oats (Vegan & Gluten-Free)

I have been playing around with overnight oats. I will say this, at first I wasn’t a huge fan. However, after achieving a good flavor with my Pumpkin Overnight Oats, I continued my search for good recipes. I love the easiness of just preparing something the night ahead and having it ready for the next day. I know I’ve mentioned many times that I am constantly scrambling to get out the door in the morning.

So one night I was messing with ingredients, and I had been grinding up dates with a little non-dairy milk in the Vitamix and putting them in my oats. Well, in the USA we have a sauce that’s called The Date Lady Syrup. It’s 100% ground dates. It has become my caramel sauce substitute, and we put it on apples, bananas, pancakes, and waffles.

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So I was wondering, could I just put this syrup in my oats instead of puréeing dates in the Vitamix with the non-dairy milk? The answer is YES and it’s amazing. Especially the way I have it paired with chocolate, peanut butter and banana. YOU. MUST. TRY. THIS.

Date Lady Oats

  • Servings: 4 oz
  • Difficulty: easy
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Tips: (1) If you do not have The Date Lady Syrup you can add 5 dates to the Vitamix with the non-dairy milk and purée before adding to the oats. (2) You can smash the banana before adding to the oats, or slice on top. (3) Works best in at least a 6 oz container. (4) I’ve made the oats with or without the chocolate chips. If you prefer them without chocolate then skip them.

Credit: My Real Dish

Ingredients

  • ½ cup gluten-free quick oats (I used Bob Red Mills) 
  • 1 cup non-dairy milk (I’ve used hemp or almond)
  • ¼ teaspoon chia seeds
  • ½ teaspoon cinnamon
  • 1 tablespoon date lady syrup
  • 2 tablespoons peanut butter (I prefer crunchy peanut butter)
  • 1 tablespoon vegan chocolate chips
  • 1 banana (see tips, can be smashed or sliced on top)


Directions

  1. Add gluten-free quick oats to a 6 oz jar.
  2. Add non-dairy milk, chia seeds, cinnamon, The Date Lady Syrup, peanut butter, and chocolate chips to the jar.
  3. Stir well, put the lid on, and shake.
  4. Put them in the refrigerator overnight.
  5. Heat them for 50 seconds in the microwave in the morning or serve cold. I prefer them warm.
  6. Serve with a sliced banana on top.
  7. Sprinkle them with a bit of cinnamon and / or drizzle with more of The Date Lady Syrup

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Pumpkin Cinnamon Roll Cake

My husband frequents Panera Bread and enjoys their cinnamon rolls. One early Saturday morning, my allergic kids were feeling jealous of his treat, so I attempted to appease their jealousy by promising to make them cinnamon rolls.

This is the problem, I’m lazy. I don’t have a lot of time and I didn’t want to deal with yeast. Plus, often gluten-free vegan cinnamon rolls are hard. I wanted soft gooey cinnamon rolls. Also, I didn’t want glaze, I wanted thick buttercream frosting. I was in a decadent mood.

I googled and I came across a glazed Cinnamon Roll Cake by the Chef-In-Training. It wasn’t vegan or gluten-free; it just gave me an easy idea. However, one way to substitute eggs in a dish is with pumpkin: 1/4 cup pumpkin per egg.

I played around with substitutions and ingredients to make a Vegan Gluten-free Pumpkin Cinnamon Roll Cake that is gooey delicious with a perfect vegan buttercream frosting. It was gorgeous!!!

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The cake is so quick and easy. Just prepare the cake, make the cinnamon roll topping, swirl it inside the cake with a knife, and bake. The cake alone is delicious! It has a crunchy cinnamon topping with a soft center.

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Prepare the buttercream and spread it across the cake.

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Sprinkle the top lightly with cinnamon (if desired), and serve!

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Pumpkin Cinnamon Roll Cake

  • Servings: ~12 searchings
  • Difficulty: easy
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This gluten-free vegan Pumpkin Cinnamon Roll Cake is topped with a buttercream frosting. It's a perfect fall breakfast or dessert. Refined sugar-free option available.

Tips: (1) Since I was splurging, I made this buttercream frosting with real powdered sugar. You can substitute my Powdered Xylitol Sugar if you want a refined sugar-free dessert. (2) The cake is best served warm. In terms of leftovers, I stored the cake in the refrigerator and heated it in the microwave before eating.

Ingredients

Cake:

  • 2 cups gluten-free flour (I used Namaste Mix)
  • 1 cup almond flour (I used Blue Diamond)
  • ¼ teaspoon Redmond Real Salt
  • 1 cup coconut sugar
  • 4 teaspoons baking powder
  • 1½ cups almond milk
  • ½ cup pumpkin purée
  • 2 teaspoons gluten-free pure vanilla extract
  • 1 teaspoon pumpkin spice
  • ½ cup vegan butter, melted (I used Earth Balance Soy Free)

Cinnamon Topping:

Buttercream Frosting:

  • 2 cups powdered sugar
  • 1/2 cup dairy-free cream cheese (I used Toffuti)
  • 1/2 cup vegan butter (I used Earth Balance Soy Free)
  • 1 teaspoon gluten-free pure vanilla extract


Directions

  1. Heat oven to 350 degrees.
  2. Spray a 9×13 glass baking pan with cooking spray.
  3. With an electric or stand-up mixer add the gluten-free flours, salt, sugar, baking powder, almond milk, pumpkin purée, and vanilla extract. Once combined well, slowly stir in the melted vegan butter.
  4. The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
  5. Prepare the cinnamon roll topping. In a large bowl, cream vegan butter, maple sugar, almond flour and cinnamon together until well combined and creamy.
  6. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
  7. Bake at 350 degrees for 35-40 minutes or when a toothpick inserted near the center comes out clean.
  8. Prepare the vegan buttercream frosting. Combine the powdered sugar, vegan cream cheese, vegan butter, and gluten-free pure vanilla together and beat with a mixer until fluffy.
  9. Spread frosting evenly over the cake.
  10. Sprinkle with cinnamon (if desired).
  11. Serve cake warm.
  12. Enjoy!

What’s your favorite pumpkin treat?

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Banana Chocolate Chip Muffins (Vegan & Gluten-Free)

We love muffins but spent a long time without them. It isn’t easy to make a gluten-free vegan muffin that rises and isn’t 80% gooey. I’m not saying this muffin isn’t dense because it is; however, it has more volume than I thought would ever be possible with a muffin that I was able to eat.IMG_0980.JPG

Chocolate Chip Banana Muffins (Gluten-Free & Vegan)

Ingredients

  • 3 ripe bananas
  • ½ cup cinnamon applesauce
  • 1 teaspoon gluten-free vanilla
  • 1 cup almond flour (I used Blue Almond from Costco)
  • 3/4 cup Namaste Gluten Free Perfect Flour Blend
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼  teaspoon  Redmond’s Real Salt
  • ½ cup chocolate chips (Use Lily’s Baking Chips to make a sugar-free, Paleo & vegan – they are sweetened with stevia, or Enjoy Life chips to make them vegan)
  • ¾ coconut sugar
  • ¼ cup organic pure maple sugar or you can substitute coconut sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)

Directions

  1. Preheat oven to 350 degrees F.
  2. Mash 3 ripe bananas on a plate. img_0946
  3. In a large mixing bowl, combine mashed banana, applesauce, sugars, and vanilla.
  4. Beat until smooth, and set aside.
  5. In a separate small bowl, combine flours, baking powder, baking soda, and salt. Stir and combine.
  6. Add the dry mixture to the wet ingredients. Mix until just incorporated. The batter resembles a very thick pancake batter.
  7. Fold in vegan chocolate chips.
  8. Lightly grease a 12-cup muffin tin and spoon muffin mixture so that each cup is almost full.
  9. Bake on center rack for 29-31 minutes, until a toothpick inserted into the center of one, comes out clean. 29 minutes was perfect for mine.banana chocolate chip muffins 2.jpg

 

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