Baked Oatmeal and Quinoa (Gluten-Free & Vegan)

Baked Oatmeal and Quinoa (Gluten-Free & Vegan)

by | Nov 26, 2013 | Breakfast, Fruits, Kid-Friendly, Vegan, Vegetarian

I remember my initial reaction when I was first found out that I had to eliminate gluten from my diet.  Naturally, I was devastated.  No more pizza?  Croissants?  NO BREAD?!?  NOOOOOOOOOO.  “Kill me now/What the hell am I going to eat?/I hate my life” were some of my initial reactions.   Once I stopped panicking, I started researching what I COULD eat, and the list was actually pretty long.  Potatoes, rice, and corn were all okay, as well as quinoa, buckwheat, and GF oats.  Not too shabby.  I realized I could definitely live pretty well off these carbs.  Plus, I’m lucky to live in a time and place where lots of gluten-free options are available.

breakfast bake with bowl

Something kind of unexpected happened when I stopped eating gluten.  My already huge love of food and all things delicious became even more profound.  I’ve always loved to eat, and going gluten-free deepened my appreciation for every delicious bite I ate.  My love for food also became about creating it too, and not just stuffing my face.  My new dietary restriction gave me an opportunity to try new recipes, learn to be a better cook, and more courageous in the kitchen.  It also gave me a springboard to share ideas and recipes with friends, family, and you, my awesome readers here on my blog.

Oatmeal ready to bake

American Thanksgiving is coming up this weekend and it’s got me thinking about what I’m thankful for.   As life has thrown me my share of challenges and sorrows, it’s also gifted me with opportunities and many blessings.  What I’ve realized is that being happy feels a choice we make.  It’s like if you opt to look on the bright side and choose gratitude daily, you’ll probably end up a whole lot happier.

I’m not saying I’m happy all the time, because really, that’s just insane.  Can you even imagine how annoying that would be?  It’s just at some point, when I stopped expecting my life to be a certain way, I became a whole lot happier and thankful for my life as it was.  I am blessed with a loving family and great friends, I married the best guy I know, and I’m healthy.  Life is good.  Happy Thanksgiving to all who are celebrating.

breakfast bake and pears portrait

This recipe is the perfect make-ahead breakfast.  I made a batch on Sunday and will enjoy throughout the week.  It calls for quinoa flakes, which is a great complement to oatmeal.  This breakfast is packed with protein, slow burning carbs, fruit, fibre, and yumminess.  I’ve made it here with pears and vanilla bean, but it also works amazingly with apples and cinnamon.  I like to switch it up so I don’t get sick of the same thing.  I’m sure it’s great with bananas too (I’m a banana-hater, so I won’t be testing that anytime soon).   I like that it tastes like dessert for breakfast, which is my favourite way to start the day.

 Baked Oatmeal & Quinoa | freshnessgf.com

Quinoa Oatmeal Breakfast Bake | www.freshnessgf.com
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Baked Oatmeal and Quinoa (Gluten-Free & Vegan)

This recipe is the perfect make-ahead breakfast. I made a batch on Sunday and will enjoy throughout the week. It calls for quinoa flakes, which is a great complement to oatmeal. This breakfast is packed with protein, slow burning carbs, fruit, fibre, and yumminess.
Course: Breakfast
Diet: Gluten Free, Vegan, Vegetarian
Keyword: berries, corn-free, dairy-free, egg-free, fruits, gluten-free, kid-friendly, nuts, quinoa, yeast-free
Servings: 6
Author: ness

SPECIAL EQUIPMENT

  • 8" square baking dish

INGREDIENTS

  • 4 cups pear (peeled and cut into 1/2" cubes (about 4 medium pears))
  • 1 vanilla bean pod or 1 teaspoon pure vanilla extract
  • 6 tablespoons agave nectar
  • 1 cup Bob's Red Mill Gluten Free Rolled Oats
  • 1 cup quinoa flakes
  • 1 teaspoon aluminum-free baking powder
  • 2 tablespoons melted vegan butter
  • 1/2 teaspoon salt
  • 2 cups soy milk or other dairy-free milk
  • 1 1/2 cup frozen berries
  • 1/4 cup chopped walnuts (optional)

INSTRUCTIONS

  • Preheat oven to 375 degrees. In a mixing bowl, add pears, half the berries, and two tablespoons agave nectar. With a sharp knife, slice vanilla pod lengthwise. Scrape vanilla beans from inside pod and add to pear mixture. Stir to combine. Spread fruit in even layer in greased baking dish.
  • In a mixing bowl, combine oats, quinoa flakes, baking powder, and salt and stir to combine. Spread evenly over fruit mixture, pressing down slightly.
  • In another bowl, mix together milk, 4 tablespoons agave nectar, melted butter. Slowly drizzle mixture over oatmeal mixture, making sure milk moves through oats evenly. Scatter nuts and remaining berries over top.
  • Bake for 35 to 45 minutes or until golden brown on top and mixture has set. Let cool slightly before serving. Serve with maple syrup if you prefer it to be sweeter. Serves 6 as main or 12 as a part of larger brunch spread.
Quinoa flakes are dried and similar to oatmeal and available at health food stores. If you can't find it, you can simply use all gluten-free oats instead. To make apple cinnamon version, use 4 cups of diced apples and 1 teaspoon cinnamon instead of pears and vanilla. (adapted from Lottie + Doof)
Fruit and Coconut Water Smoothie

Fruit and Coconut Water Smoothie

by | Mar 31, 2013 | Breakfast, Drinks, Fruits, Kid-Friendly, Vegan, Vegetarian

It’s officially spring and I’m feeling the urge to lighten up, especially after a weekend of epic Easter eating.  It’s time to bust out the blender and get my shake on.

My go-to version is mixed berry and mango, but just about anything you like would probably work too.   To give my fruit smoothies an extra boost, I use Blue Monkey 100% natural coconut water which doesn’t have any added sugar or preservatives.  Coconut water has natural electrolytes and other good stuff.   Learn more about the benefits of coconut water here.   Perfect as a snack or breakfast on the go.   Happy Spring!

 

Fruit & Coconut Fruit Smoothie | FreshnessGF.com
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Fruit and Coconut Water Smoothie

My go-to version is mixed berry and mango, but just about anything you like would probably work too. To give my fruit smoothies an extra boost, I use Blue Monkey 100% natural coconut water which doesn't have any added sugar or preservatives. Coconut water has natural electrolytes and other good stuff.
Course: Breakfast, Drinks
Diet: Gluten Free, Vegan, Vegetarian
Keyword: berries, dairy-free, egg-free, fast, fruits, gluten-free, kid-friendly, soy-free, yeast-free
Servings: 2
Author: ness

INGREDIENTS

  • 1 cup frozen mixed berries
  • 1 mango (peeled and sliced)
  • 1 cup Blue Monkey Coconut water

INSTRUCTIONS

  • Combine frozen berries, mango, and coconut water in a blender and blend. Add more coconut water if too thick. Pour and serve.
Blueberry Buckwheat Waffles

Blueberry Buckwheat Waffles

by | Mar 4, 2013 | Breakfast, Desserts, Fruits, Kid-Friendly, Vegan, Vegetarian

I live for my weekends.  For me, nothing could be more wonderful than sleeping in, snuggling under my pile of blankets.  If I could be a fairy tale character, I would be cross between Sleeping Beauty who slept for 100 years and the Princess and the Pea, where I sleep under a million blankets instead of on a million mattresses.  I was not born a morning person by any means – I get up fairly early during the week and cherish every minute of extra sleep I can afford on the weekends.  And as much as I enjoy heading out for brunch, I really prefer lazily waking up to make a delicious breakfast while still in PJs.  So much so, that I invested in a waffle maker.

buckwheat flours
liquid waffle mix

While pre-made frozen gluten-free waffles are convenient weekday breakfast solutions, weekends are for busting out that waffle maker.  Since going gluten-free, I have experimented with numerous gluten-free pancake and waffle baking mix and most have been pretty good and some great.  However, being able to create golden crispy waffles from scratch feels so much more satisfying.

waffle mix in maker
waffle in maker

My waffle maker is by VillaWare and I scooped it up on Amazon a few years ago (mine’s an older model).  It has plates that are dishwasher safe and removable so you have the option to make traditional Belgian round waffles or the heart-shaped ones (PS I am a sucker for all heart-shaped foods).  It also has browning controls, on/off ready to bake lights, and beeps when the waffles are done.  The generous spill troughs also mean I haven’t ever had overflow.   Although I invested in a fancy-ish waffle maker, you don’t need to spend a lot to have homemade waffles.

Also, you can totally transform this into a dessert by adding some ice cream, chocolate sauce, and all the fixings for a sundae.  Or put a scoop of ice cream between two pieces of waffle hearts for a waffle ice cream sandwich.  Playing around with the fillings also transforms this into a breakfast/dessert type of meal.  A world of waffle-y goodness awaits.

babycakes in stand

This recipe was adapted from the fabulous BabyCakes Covers the Classics cookbook – Erin McKenna’s second book (highly recommended if you are looking for gluten-free vegan versions of retro 50’s desserts like snickerdoodles, whoopie pies, and sticky honey buns).  I’ve always been a fan of buckwheat waffles and pancakes so I adapted her waffle recipe and added some blueberries.  This recipe yields a pretty big batch of 10 to 12 waffles, which in our house is enough for a substantial breakfast and more to reheat during the week.  A sprinkling of powdered sugar and some pure maple syrup is my preferred way of enjoying these waffles, ideally with some Motown playing in the background.

What’s your weekend breakfast like?

buckwheat pancakes top view 

Blueberry Buckwheat Waffles
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Blueberry Buckwheat Waffles

While pre-made frozen gluten-free waffles are convenient weekday breakfast solutions, weekends are for busting out that waffle maker. Since going gluten-free, I have experimented with numerous gluten-free pancake and waffle baking mix and most have been pretty good and some great. However, being able to create golden crispy waffles from scratch feels so much more satisfying.
Course: Breakfast, Dessert
Diet: Gluten Free, Vegan, Vegetarian
Keyword: berries, Bob's Red Mill, coconut, corn-free, dairy-free, egg-free, fruits, gluten-free, kid-friendly, soy-free, yeast-free
Servings: 12
Author: ness

SPECIAL EQUIPMENT

  • Waffle maker

INGREDIENTS

  • 1/4 cup coconut oil (melted OR canola oil, plus extra for waffle maker)
  • 1 1/2 cups Bob's Gluten Free All Purpose Flour
  • 1 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2 1/2 cup soy milk (or other non-dairy milk)
  • 3 Tablespoons agave nectar
  • 1 Tablespoon pure vanilla extract
  • 1 cup fresh blueberries
  • Powdered sugar and pure maple syrup to serve

INSTRUCTIONS

  • Preheat waffle maker according to manufacturer's instructions.
  • In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, and xanthan gum. Add oil, milk, agave nectar, vanilla, and stir with a rubber spatula until combined. Fold in blueberries.
  • Spray waffle maker with canola oil. Pour 1/3 cup to 1/2 cup batter into waffle maker and bake to desired doneness. Repeat with remaining batter, spraying with oil between batches. Dust with powdered sugar and serve with maple syrup.
Recipe adapted from BabyCakes Covers the Classics
Berry Stuffed French Toast

Berry Stuffed French Toast

by | Nov 13, 2012 | Breakfast, Fruits

Sometimes you want to pamper your loved ones with something special to show how much you care. For me, it’s often through food and this berry stuffed French toast is a personal favourite of mine. It’s delicate, delicious, and decadent all at the same time. I’ve served this to my beloved bridal party as part of my thank you brunch, to my mom and family on her most recent birthday, and to my closest friends at my housewarming last year. Each time I’ve whipped this out, my guests devour the toasts, shower me with compliments, and immediately ask for the recipe. 

cream cheese filling ingredients
cream cheese filling

As many folks with food sensitivities know, brunch and breakfast can be a challenge in restaurants. I’m gluten-free and sensitive to dairy, which is basically the bulk of any brunch menu. By making brunch at home, I can customize the ingredients to suit my diet. The stars of this recipe are the gluten-free egg bread (challah) by Molly Bee (light, fluffy and totally un-brick-like) and dairy-free Better Than Cream Cheese by Tofutti. Go get them now. Seriously good stuff.

stuffed french toast ready to assemble
raspberry on toast

This is surprisingly easy to put together considering the elegant finished product. Totally doable while bleary-eyed and waiting for coffee to brew. You can even make the cream cheese the night before. And if you or your guests aren’t dairy/gluten-free, you can swap for regular challah and cream cheese. No fresh berries? No problem. Spread your favourite fruit preserves instead. So many delicious options that you can experiment and treat your loved ones to their favourite fillings, whatever’s in season, or whatever you have in your kitchen.  Make this and get ready to make people happy.

french toast in pan

This recipe is a hybrid of a couple of recipes.  One is from an old back issue of Fine Cooking Magazine and the other from Donna Hay’s No Time to Cook. Both are huge sources of inspiration and have been invaluable cooking resources over the years.  Beautiful photography, great recipes, and food you actually want to eat.

Also, I have to give credit to my dad for teaching me how to make the perfect French toast.  He briefly worked at one of Toronto’s top hotels, and would recreate their French toast for our family on Sunday mornings.  He worked a lot during the week and weekends were when he would take charge and make the most fabulous gourmet breakfasts – fancy croissant sandwiches, tasty omelets, pancakes, you name it.  We always felt so special as we gobbled it up.  Thanks Dad, for teaching me your breakfast skills and all the delicious memories.

 

french toast 2

 

Berry Stuffed French Toast
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Berry Stuffed French Toast

I have to give credit to my dad for teaching me how to make the perfect French toast. He briefly worked at one of Toronto's top hotels, and would recreate their French toast for our family on Sunday mornings. He worked a lot during the week and weekends were when he would take charge and make the most fabulous gourmet breakfasts - fancy croissant sandwiches, tasty omelets, pancakes, you name it. We always felt so special as we gobbled it up. Thanks, Dad, for teaching me your breakfast skills and all the delicious memories.
Course: Breakfast
Diet: Gluten Free, Vegetarian
Keyword: berries, butter, cheese, corn-free, dairy-free, eggs, fruits, gluten-free
Servings: 4
Author: ness

INGREDIENTS

Stuffing:

  • ½ cup cream cheese (softened/room temperature (or dairy-free substitute Tofutti))
  • 1 teaspoon finely grated lemon rind
  • 1 Tablespoon plus 1 teaspoon sugar
  • 1 pint fresh raspberries

French Toast:

  • 8 slices gluten-free egg bread (I use Molly Bee's)
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter or butter substitute
  • Icing sugar (to garnish)
  • Pure maple syrup (to serve)

INSTRUCTIONS

  • In a medium bowl, combined softened cream cheese with lemon rind and one tablespoon of sugar and stir until combined. In a separate medium bowl, combine raspberries and one teaspoon sugar. Smash berries with the back of a fork and stir until combined. Set aside.
  • Spread two tablespoons of the cream cheese mixture onto slice of egg bread. Add two tablespoons of the raspberry mixture and spread evenly. Cover with another slice of egg bread and set aside. Repeat for all the slices of egg bread to make four sandwiches.
  • Preheat a large non-stick frying pan to medium heat for two minutes. Preheat oven to 200 degrees. Melt butter in frying pan. In a deep-sided dish, whisk eggs until pale yellow and stir in vanilla. Dip sandwiches into egg mixture until evenly coated on both sides and add to frying pan. Cook until golden brown, about 2 minutes, flip over, and repeat on other side. Place on tray lined baking sheet and place in oven to keep warm.
  • Slice in half to serve. To garnish, sift icing sugar over French toast. Serve with maple syrup.
Recipe adapted from Fine Cooking Magazine and Donna Hay
Links: 
All Natural Red Velvet Pancakes (Gluten-Free)

All Natural Red Velvet Pancakes (Gluten-Free)

by | Jan 20, 2012 | Breakfast, Cakes & Cupcakes, Fruits, Kid-Friendly

‘Red Velvet’ anything makes people go bananas. To be fair, the ‘Red Velvet’ name itself is so luscious and enticing, that it just lures you in – brilliant marketing for basically a combo of cocoa powder and red food colouring. Personally, I’m kind of grossed out by food colouring in general and but still want to hop on this ‘red velvet’ bandwagon, so this is my all-natural homemade gluten-free version.  They’re super easy to whip up thanks to Pamela’s Baking and Pancake Mix.

To any ‘Red Velvet’ purists out there who might argue that this isn’t really ‘Red Velvet’, well just call these cocoa-berry pancakes instead and enjoy. I promise, you’ll love them.

All Natural Red Velvet Pancakes
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All Natural 'Red Velvet' Pancakes

To any 'Red Velvet' purists out there who might argue that this isn't really 'Red Velvet', well just call these cocoa-berry pancakes instead and enjoy. I promise, you'll love them.
Course: Breakfast
Diet: Gluten Free, Vegetarian
Keyword: berries, cake, chocolate, corn-free, egg-free, fast, fruits, gluten-free, kid-friendly, nuts, Pamela GF Mix, soy-free, yeast-free
Servings: 6 4" pancakes
Author: ness

INGREDIENTS

  • 1/2 cup fresh or frozen and thawed blackberries or raspberries
  • 1 cup Pamela’s Baking and Pancake Mix
  • 1 egg or egg replacer equivalent
  • 2 Tbsp unsweetened cocoa powder (sifted)
  • ¾ cup water
  • 2 Tbsp chocolate chips
  • Extra cocoa powder/icing sugar for dusting (optional)
  • Maple syrup for serving

INSTRUCTIONS

  • Mash the berries and and mix together with baking mix, egg, cocoa powder, water and chocolate chips and mix until there are no lumps. Batter should not be too thin or too thick; add additional water if needed. Pour 1/4 cup batter onto a preheated, lightly oiled griddle or frying pan (medium-low heat). Cook until golden brown, flipping once; pancakes will puff up a little in the middle when done. Serve immediately dusted with cocoa powder and icing sugar and maple syrup.
  • Extra pancakes can be cooked, cooled, then wrapped in plastic wrap and frozen or refrigerated. To reheat, remove wrapping and microwave wrapped in a paper towel until hot, approximately one minute per pancake.
Adapted from Pamela's Products

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