Now, Linda's blog is one of the first I found when I started eating gluten-free. I feel a little bit like I have a celebrity here today because she's so well-known in the gluten-free blogging world! Every Wednesday, Linda hosts Gluten-Free Wednesdays, which is a great place to start if you're looking for new recipes. She also has a ton of her own fabulous recipes, including one for pumpkin pie, which made my top ten list last year! Today, Linda's sharing a recipe with us that I've had on my "must-try" list for months.
Here in Maryland we had record-breaking heat this summer. I am simply not a summer person. I like cold weather. I like snow. I like to use my oven. When the heat hits, I quit using my oven. It’s nice for a change to be forced to use other methods of cooking, but I miss my oven. So, I’m glad September is here and we’ve had a few days that were pleasantly warm rather than hot. September also means that kids are back to school and in need of a good breakfast. Mornings can be hectic, though, so providing a relatively fast breakfast can be important too. Here are a few ideas for a homemade gluten-free breakfast.
These items can be made ahead and frozen or refrigerated, then reheated in a microwave or toaster:
• scrambled eggs
Here are a couple of things you can put together the night before, then bake in the morning:
• breakfast casserole – there are different recipes, but here’s one I like.
• baked oatmeal – could also be baked the day before
If you want something that doesn’t require any heating at all, try:
• granola bars
I know Iris has some great recipes here, but if you need more, take a look through my breakfast recipes. Here is a recipe for granola bars that I really enjoy. They hold up well and can be packed for snacks or lunches.
Gluten-Free Granola Bars
• 2 c. gluten free oats*
• 1/2 c. unsweetened coconut
• 1 c. sunflower seeds
• 1 c. nuts (I used cashews)
• 1/4 c. ground flax seed
• 1/2 tsp. salt
• 3/4 c. nut butter
• 3/4 c. agave nectar
- Combine the oats, coconut, sunflower seeds, nuts, flax seeds, and salt in a food processor and process until well mixed and in small pieces. I had to do this in batches since I don’t have a large food processor. Put in a large bowl.
- In a small bowl, combine the nut butter and agave nectar. Pour this over the ingredients in the large bowl and stir to evenly coat.
- Place everything in a greased/sprayed jelly roll pan and pat it down with a spatula or greased fingers.
- Bake at 350 degrees for 20 minutes. Cool before cutting. They will keep at room temperature for a few days, or you can store them in the refrigerator for at least a week. They freeze well for long term storage.
The Gluten-Free Homemaker where she shares her recipes and tips with the gluten-free community.
Thank you, Linda! I think I need to take this recipe off of my "must-try" list and actually make it! For more delicious gluten-free recipes, stop by The Gluten-Free Homemaker (and if you get a chance, make her pumpkin pie!). Come back on