Gluten Free, Vegan Breakfast Cookies

Well, hello! It's been a while, hasn't it? I'll simply claim, "life!" In the time I've been away, some new food concerns have popped up, and those concerns mean I'm now avoiding corn and eggs in addition to my usual gluten, dairy, and soy. So, helloooo egg-free baking!

Moving along, though. We're in love with these breakfast cookies. They're decently clean--not perfect--but decent for an occasional treat or grab-and-go breakfast. They come together quickly, and they only dirty a couple of dishes. I call that a win!

You'll Need:
2 Cups Gluten Free Oats
1 Cup Gluten Free Flour {I use Bob's Red Mill}
2 tsp. Cinnamon
1 tsp. Baking Soda
1/2 Cup Chocolate Chips {I use Enjoy Life}
1/2 Cup Coconut Flakes
1/2 Cup {smooth} Nut Butter, like cashew or almond
1/2 Cup Applesauce, unsweetened
1/4 Cup Maple Syrup
3 Tbsp. Brown Sugar {or coconut sugar}
1 Flax Egg {combine one Tbsp. ground flax with three Tbsp. water, and set aside for several minutes}


To Make:
Combine oats, flour, cinnamon, baking soda, chocolate chips, and coconut flakes in a large mixing bowl.
Add nut butter, applesauce, syrup, brown sugar, and flax egg. Stir well to combine.
Drop rounded scoops onto a parchment-lined baking sheet, and bake cookies at 350 degrees for about ten minutes.

When the cookies come out of the oven, they'll likely still be pretty round. Mine didn't spread even a bit while baking. I wanted them to cool a bit more quickly, and for my littlest to be able to handle them, so I squished each cookie a little as I took it off the baking sheet. Much like making fork marks in the top of a peanut butter cookie!

Makes about two dozen cookies.

Perfect Gluten Free Pancakes {gluten free, dairy free, and soy free}

These pancakes are a staple in our home. I can throw a batch together in minutes, making them perfect even on a busy weekday morning. They're not as dense as so many other gluten free pancake recipes I've tried, and they only call for ingredients you probably have in your pantry. It doesn't get much easier than that!

You'll Need:
1 Cup Gluten Free Flour {I strongly prefer Bob's Red Mill AP Blend for this recipe}
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
2 Tbsp. Maple Syrup or Honey
1 egg
1 Cup Almond Milk
1 tsp. Vanilla

To Make:
Combine the flour, baking powder, baking soda, salt, and xanthan gum in a mixing bowl. Add syrup or honey and mix lightly with a whisk to incorporate. Add egg, almond milk, and vanilla, and whisk until well combined.

Cook pancakes on an oiled {I like to use coconut oil} skillet set to medium heat, turning when bubbles appear and pancakes lift easily from the pan.

This recipe makes approximately ten five inch pancakes.

Gluten Free Baked French Toast Casserole {dairy and soy free too!}

I made this yummy french toast bake for Christmas morning because I wanted something I could simply put in the oven while we opened gifts and played with our new toys. What a success! I'll definitely be making this again--probably long before Christmas.

The best part? All of the prep work happens the night before. You simply remove the baking dish from the fridge, sprinkle on the topping, heat the oven, and bake!

You'll Need: 
1 Loaf Gluten Free Bread {I used Udi's}
6 eggs
2 Cups Almond Milk
1/2 Cup Sugar
2 Tbsp. Vanilla
1 Tbsp. Cinnamon

1/3 Cup GF Flour {I used Bob's Red Mill AP Blend}
1/3 Cup Brown Sugar
1 tsp. Cinnamon
1/3 Cup Earth Balance Spread

To Make:
Cube the bread into bite-sized pieces, and spread evenly in a greased {I used coconut oil} 9x13 baking dish.
Combine the eggs, almond milk, sugar, vanilla, and cinnamon {first set of ingredients} in a mixing bowl, and then pour over the top of the cubed bread.
Cover your baking dish, and place in the fridge for several hours, or overnight.
In a small bowl, combine GF flour, brown sugar, and cinnamon {second set of ingredients}, and then cut in cold Earth Balance with a pastry cutter, potato masher, or even a fork.
Put the flour mixture in the fridge in an air-tight container or zip-top bag.
In the morning, remove the casserole dish from the fridge. I suggest letting it sit on the counter for a bit, because I'm leery of putting a very cold dish into a hot oven.
Preheat the oven to 350 degrees, and prepare your french toast for the oven by sprinkling the flour mixture over the top of the bread.
Bake for about an hour, until the top is crispy and golden and the eggs are set.

Adapted from Pioneer Woman's recipe.

Lemon Overload Cake {gluten free, dairy free, soy free}

When I asked for some ideas and inspiration the other day on Facebook, Jaime sent me a recipe for lemon cake. {Here is the original recipe.} It sounded delicious! But... the recipe didn't fit an allergy diet even a little. So I set out to remedy that problem, and came up with this little gem.

The cake was moist, and just tart enough. Two loaves were gobbled up quickly by our out-of-town guests over the weekend.

For the Cakes, You'll Need:
2 1/2 C. Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Xanthan Gum
1/4 tsp. Salt
2 C. Sugar
Zest of 2 Lemons
1/2 C. Earth Balance Spread
1 tsp. Vanilla
4 Eggs
1/2 C. Coconut Milk

For the Syrup, You'll Need:
1/3 C. Water
1/4 C. Sugar
2 Lemons, Juiced

To Make the Cake:
Combine the flour, baking powder, and salt, and set aside.
In another bowl, thoroughly mix the lemon zest and sugar. Don't be afraid to dig your hands in to rub the zest around and really mix it in.
Add Earth Balance and beat thoroughly.
Add eggs and vanilla and beat thoroughly.
Add coconut milk and beat again.
Working in small batches, incorporate the flour mixture.
Pour into two greased loaf pans, and bake at 350 degrees for about 55 minutes. When the cake is done, a toothpick inserted near the center will come out clean.

{Baking Note: My loaf pans are very thin. I kept the bottom of my cakes from browning too quickly by placing the filled pans on top of two stacked cookie sheets, then putting the whole thing in the oven.}

To Make the Syrup:
Combine water and sugar in a sauce pan over medium heat until the sugar melts, and then bring to a boil. Remove from heat, and stir in the lemon juice.
Transfer to a bowl to cool.

To Finish the Cakes:
Let the cakes sit in the pans for several minutes, and then turn onto a wire rack to begin cooling.
While the cakes are still warm, and with something under your wire rack to catch crumbs and spills, begin poking the cakes with a skewer, or a thin, sharp knife. Poke holes all over the tops of both cakes.
Brush the syrup over both cakes, working slowly so that it is absorbed into the cakes rather than rolling over the sides.
Allow the cakes to finish cooling on the wire rack, and then serve.

Shared on... Allergy Free Wednesdays

Pumpkin Pie Bread {gluten free, dairy free, soy free}

I'm so thrilled with the way this bread turned out. The texture is perfect, the pumpkin flavor is present but not completely overwhelming, and the "spiciness" is just right.

You'll Need:
3 1/2 C. Gluten Free Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Freshly Ground Nutmeg
1 C. Sugar
1 C. Brown Sugar
1 C. Applesauce
3 Eggs {my three eggs were quite small, so if you use extra-large eggs, two should be sufficient}
1 Can Pumpkin
1 tsp. Freshly Grated Ginger

To Make:
Combine flour, baking soda, baking powder, xanthan gum, salt, cinnamon, and nutmeg in a mixing bowl, and set aside.
In another bowl, combine sugar and brown sugar {I was lazy and didn't want to head down to the basement for a fresh bag of sugar, so I wound up using 1/2 cup white sugar, 1/2 cup coconut palm sugar, and one cup brown sugar.}, applesauce, eggs, pumpkin, and ginger.
Beat the pumpkin mixture with your hand mixer to thoroughly combine, and then slowly incorporate the flour mixture.
Divide the batter evenly between two greased {I used coconut oil} bread pans, and bake at 350 degrees for approximately 50 minutes, or until a toothpick inserted near the center of the bread comes out clean.


If you're really feeling bold, use your pumpkin pie bread to make french toast. I did--and it was quite amazing.

Cranberry-Orange Scones {gluten free, soy free, and vegan}

I've never really considered myself much of a "scone person," but lately, they have been on my mind. So have two distinct flavors: cranberry and orange. So why not combine the three things to come up with some cranberry-orange scones?!

The texture of these scones is perfect. Slightly flaky and crumbly, but still moist and soft on the inside. Top them off with a bit of orange glaze, and you're set. I have a feeling these will make their way onto our weekend breakfast table very soon.

Scone Ingredients:
2 C. Gluten Free All-Purpose Flour
1/3 C. Coconut Palm Sugar*
1 tsp. Baking Soda
1 tsp. Orange Zest {or more, if you'd like}
1 tsp. Xanthan Gum
1/4 tsp. Salt
1/2 C. Earth Balance Spread {keep cold}**
1/2 C. Almond Milk
1/2 Cup Dried Cranberries
1 tsp. Freshly Squeezed Orange Juice

*use regular granulated sugar in this recipe if you'd like, but consider reducing the amount to 1/4 cup so your scones aren't overly sweet.
**shortening, margarine, etc. would work in place of Earth Balance

Directions:
In a mixing bowl, combine flour, sugar, baking soda, orange zest, xanthan gum, and salt. Mix thoroughly.
Measure Earth Balance, then scoop bit by bit into the flour mixture. Spread the chunks around to make the next step a bit easier.
Using a pastry cutter, potato masher, or even your hands, incorporate the Earth Balance into the flour mixture.
Stir in almond milk, cranberries, and orange juice.
At this point, the mixture may seem a bit dry and flaky. Feel free to dig in with your hands to knead the mixture a bit, forming a single ball of dough.
Place the ball of dough onto a parchment-lined baking sheet, and then spread the ball into a flat disc, an inch or so thick.
Using a sharp knife, cut the disc into eight wedges, and then separate the pieces a bit so that they don't stick together as they bake.
Bake at 375 degrees for approximately 15 minutes, until the scones appear dry and begin to brown.
Allow the scones to cool on a wire rack, and then glaze, if you'd like:

Glaze Ingredients:
1 C. Powdered Sugar {perhaps a bit more}
2 Tbsp. Freshly Squeezed Orange Juice
1 Tbsp. Melted Earth Balance Spread

Directions:
Measure powdered sugar into a small mixing bowl.
Add orange juice and melted Earth Balance, then whisk thoroughly to combine.
If you'd like a thicker glaze, add a bit more powdered sugar. To thin your glaze, add more orange juice.

I transferred my glaze to a zip-top sandwich bag, clipped the bottom corner of the bag, and then "piped" the glaze over the top of the scones.

Chai Tea Oatmeal {free of gluten and soy, and vegan}

When Mary from Sweet Roots invited me to participate in Chai Week, I couldn't resist. I'm quite enamored with chai tea, {see my recipe for chai concentrate} and love to incorporate classic chai spices in my baking from time to time. {scones, anyone??}

Yesterday, Mary posted a recipe for a beautiful Pumpkin Chai Latte. Wouldn't it be yummy on a crisp, fall morning? For an extra chai kick, pair it with my oatmeal recipe.

Ingredients:
2 Cups Water, Divided
1 Black Tea Bag
1 Cinnamon Stick, 3-4 Cloves, 2-3 Cardamom Pods
1 Cup Old-Fashioned Oats {choose gluten free oats if need be}
Small Pinch of Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
3 Tbsp. Almond Milk {or another milk of your choosing}

Optional: Earth Balance Spread and Brown Sugar, Agave Nectar, or another sweetener.

To Make:
Heat one cup of water to boiling, then add the tea bag {use two black tea bags for a stronger hint of tea}, cinnamon stick, cloves, and cardamom pods. Allow the mixture to steep for 5 minutes or so.
Remove the tea bag and spices, and then add enough water to bring your measurement up to two cups.
In a pot, boil the two cups of liquid.
Add oats and salt, then reduce heat to medium to cook for several minutes. Stir occasionally.
When the oats are soft and most of the liquid has been absorbed, add cinnamon and nutmeg, and about 3 Tbsp. milk, then continue cooking until the oats have reached the consistency you prefer.
Finally, stir in your 'toppings,' as desired and enjoy! I like a scoop of Earth Balance and a bit of brown sugar in my oatmeal.

Gluten Free, Dairy Free, Soy Free Coffee Cake

I made this coffee cake on a whim today, and boy, am I glad I did! Coffee cake has always been kind of 'eh' to me, but this? Wow! It's that good. I promise, it's the only coffee cake recipe you'll ever need.

Ingredients:
3/4 Cup Earth Balance
1 Cup Sugar
2 Eggs
1 1/2 Cup Gluten Free, All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Xanthan Gum
1/2 Cup Almond Milk, Rice Milk, or Coconut Milk

3/4 Cup Earth Balance
1/3 Cup Gluten Free, All-Purpose Flour
3/4 Cup Brown Sugar
1 Tbsp. Cinnamon

Directions:
Working from the first set of ingredients, add the Earth Balance to the bowl of your stand mixer, and cream together with the sugar. {Alternately, use a medium mixing bowl and hand mixer.}
Add eggs, beating again to combine.
Add flour, baking powder, salt, and xanthan gum to your mixing bowl and beat again.
Incorporate milk, using a low speed to prevent the milk from splashing over the side.
Pour the batter into a greased 7x11 baking dish, and set aside. {You could also use a square dish.}

Working from the second set of ingredients, add Earth Balance, flour, brown sugar, and cinnamon to a small mixing bowl.
Using a pastry cutter or a potato masher, cut the ingredients in until they're well combined.
Using your hands, spread the cinnamon mixture over the batter in the baking dish. Don't worry about covering the entire surface of the batter. Gaps are ok.

Bake at 350 degrees for about 40 minutes, until the center feels springy to the touch and the cake is set.

Gluten Free Cranberry-Walnut Granola

Udi's Granola has been my go-to in the world of gluten-free granola. I love that their granola isn't syrupy-sweet, and that they use minimal ingredients. And the flavors are to die for! Unfortunately for my wallet, the littlest member of our family has also developed quite a taste for their Cranberry-Walnut variety. When a $6 bag of granola vanished in less than 48 hours, I knew it was time to come up with a recipe of my own.

I'm delighted to say that this recipe reminds me quite a bit of the Udi's variety, and that it passed the three-year-old test with flying colors!

Ingredients:
4 Cups Gluten-Free Oats
1 Cup Walnuts {I chopped mine a bit for smaller pieces}
1/3 Cup Grapeseed Oil
1/2 Cup Honey
2 tsp. Vanilla
2 Cups Dried Cranberries

To Make:
Combine oats and walnuts in a large mixing bowl, and set aside.
In a small bowl, whisk oil, honey, and vanilla to combine. Believe it or not, it'll come together!
Pour the honey mixture over the oats, and then use a wooden spoon to thoroughly mix. You'll know you've done enough mixing when all of the oats have a bit of a wet sheen to them.
Line two baking sheets {jelly-roll pans are best, as they have sides} with parchment paper, and spread the mixture over the two baking sheets.
Bake at 300 degrees for about ten minutes, and then remove from the oven.
Using a spatula, scoop and turn the granola, then spread it on the pans again.
Return to the oven and bake for another eight to ten minutes, until golden brown.
Don't be alarmed if the granola still feels a bit 'soft' in places, as it will crisp up a bit as it cools.
When the granola has cooled, mix in cranberries, and then store in an air-tight container at room temperature.


Variations:
For plain, Basic Granola... omit walnuts and cranberries. Add one extra cup oats.

For Cinnamon-Raisin Granola... omit walnuts and cranberries. Add two teaspoons cinnamon before baking, then add raisins after granola cools. You could also add chopped pecans.

I shared my recipe on... Allergy Free Wednesday, Made from Scratch Monday

Chai Spiced Scones {gluten free, soy free, vegan}

It's no secret that I live and breathe by my morning cup of {homemade} chai. After several different batches of scones that just weren't quite right, these happened, and they were perfect. They're not overly sweet, and taste even better with a warm cup of tea.

Ingredients:
2 Cups Gluten Free Flour
1/3 Cup Coconut Palm Sugar {plus an extra Tablespoon for the top of the scones}
1 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Cinnamon
1 tsp. Cardamom
1 tsp. Nutmeg {I used freshly ground}
1/4 tsp. Salt
1/2 Cup Earth Balance {keep it cold! don't let it sit out before mixing into the batter}
1/2 Cup Almond Milk
1 tsp. Vanilla
1 tsp. Ginger {I used freshly ground}

To Make:
In a medium bowl, combine flour, palm sugar, baking soda, xanthan gum, cinnamon, cardamom, nutmeg, and salt.
Add cold Earth Balance to the flour mixture, and then use a pastry cutter {or potato masher!} to incorporate. You'll see small clumps, and may need to clean off the pastry cutter once or twice.
To the mixture, add almond milk, vanilla, and ginger. Mix with a wooden spoon to combine.
You should have a somewhat sticky ball of dough at this point, that you'll want to scoop into your hands.
Turn the dough onto a parchment-lined baking sheet, and use your fingers to press the dough into a large, flat disc, about an inch thick.
Use a sharp knife to cut the dough into eight pie-shaped wedges, and then gently pull the pieces apart on your baking sheet, so they have room to puff up as they bake.
Sprinkle with additional palm sugar.
Bake at 375 degrees for about 15 minutes, until golden brown.

I've shared this recipe at... Made from Scratch Monday

Gluten, Dairy, and Soy Free Glazed Cinnamon Roll Pancakes

I woke up this morning with pancakes on my mind. Our usual Pumpkin Spice Pancakes didn't seem right, though, so I came up with these instead. With or without the buttery glaze, they're a yummy weekend treat.

You'll Need:
For Pancakes:
1 1/2 Cups GF Pancake Mix {I use Bob's Red Mill}
1 egg {egg replacer would work nicely here! or apple sauce}
1 Tbsp. Canola Oil
1 Tbsp. Vanilla
1 Cup Almond Milk

For Cinnamon Filling:
1/4 Cup Earth Balance {I use the Soy Free variety}
1/4 Cup Brown Sugar, plus a heaping Tablespoon
2 tsp. Cinnamon

For Glaze:
2/3 Cup Earth Balance
1 Tbsp. Vanilla
1 1/3 Cups Powdered Sugar
2 Tbsp. Almond Milk

To Make:
For Pancakes:
Measure pancake mix into a medium bowl, creating a well in the center.
Combine the wet ingredients, add them to the dry mix, and stir to combine.
Set the batter aside.

For Cinnamon Filling:
Melt the Earth Balance slightly in the microwave so that it is  liquid, but not boiling.
Stir in the brown sugar and cinnamon, adding a bit of extra brown sugar if the mixture seems overly runny.
Transfer the mixture to a sandwich bag and set aside.

For Glaze:
Melt Earth Balance over medium-low heat in a small sauce pan.
Stir in the powdered sugar, vanilla, and almond milk. Mix well to combine, then keep warm while you make your pancakes.

To Complete Pancakes:
Clip the bottom corner of the sandwich bag holding your cinnamon filling. You'll use this as you would a pastry bag to "pipe" the filling onto the cooking pancakes. {Use caution! The filling wanted to run right out of the bag, so I had to be sure to place the bag with the clipped corner facing upward when I wasn't using it.}
Spoon pancake batter onto your cooking surface as with your usual pancakes.
Immediately add some of the filling using the sandwich bag in the style of a pastry bag to create a swirl on the un-cooked side of your pancakes.
When they're ready, gently flip the pancakes to avoid splattering the cinnamon mixture.
Serve the pancakes with a drizzle of glaze, or with maple syrup.

Gluten Free, Dairy Free, Soy Free Peanut Butter Banana Muffins

I made these on a whim the other day. I was craving peanut butter, and had some bananas to use up, so why not?! The recipe makes a dozen muffins {with perhaps a touch of leftover batter, depending on the size of your muffin cups--these silicone cups don't hold quite as much as their paper counterparts}, and I really wouldn't recommend making more than that at a time unless you're feeding a crowd. Because they're so moist, they really weren't as tasty two days in. Perhaps storing them in the fridge would have remedied this problem, but I won't know until I try making them again.

You won't see a recipe for the topping here, because you don't need one. It's simply a dollop of peanut butter and a little slice of banana. Simple, and free of excess sugar!

Muffin Ingredients:
1 Cup All Purpose Gluten Free Flour
2/3 Cup GF Oats
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1/2 tsp. Baking Soda
1/2 tsp. Salt
2 Tbsp. Apple Sauce
1/2 Cup Brown Sugar
1 Egg
2 Mashed Bananas
1/4 Cup Peanut Butter
2/3 Cup Almond Milk
1 tsp. Vanilla Extract

Directions:
Combine the dry ingredients and mix well. Set aside.
Combine the wet ingredients, plus brown sugar, and stir to combine. Gently stir in the flour mixture.
If you're using silicone muffin cups, lightly grease the inside with oil or shortening.
Divide the batter evenly among 12 muffin cups {or papers placed in a muffin tin}.
Bake at 350 degrees for 20-25 minutes, until the tops are springy and a toothpick inserted near the center appears clean.

Store cooled muffins in an air-tight container, perhaps in the refrigerator.
Top with peanut butter and sliced bananas for an extra treat.


I've shared this recipe on... Allergy Free Wednesday's

Egg Muffins

These guys are a little bit funny looking, aren't they? But they're cute, somehow, in a breakfast-y way.

They're egg muffins. Made from nothing but beaten eggs, and filled with your choice of add-ins. I like to bake mine in {these} silicone muffin cups.

You'll Need:
1 Egg per muffin cup {if you'd like eight muffins, crack eight eggs}
Your choice of add-ins, such as... bacon, mushrooms, Daiya "cheese," green onions, chopped bell pepper.
Salt & Pepper
Oil {you choose, and you choose the application. I like to use my mister with Olive Oil.}

To Make:
Crack eggs into a mixing bowl.
Season with salt and pepper, and beat with a whisk.
Coat the inside of the muffin cups with oil, and pour a bit of egg into each cup, about 1/2 inch deep.
Drop in veggies, Daiya, etc., and then pour in the remaining egg, filling each cup evenly.
Bake at 375 degrees for about 30 minutes, until a knife inserted into the center comes out clean and/or the tops of the muffins appear "dry." {no visible wet egg}

I love to make a large batch of these at the start of the week, and then reheat a couple of them for breakfast each morning.

Meal Planning... but not really!

Meal planning isn't my strong suit. I tend to lay out a loose idea of what I'd like to serve over the course of a week, and collect new recipes before heading to the store. Inevitably, though, my plans change and I make at least one trip to the store during the week.

I definitely have some "go to" favorites, though, and things that frequently make their way into our rotation.

Breakfast:
Scrambled eggs, with or without "add in" ingredients such as mushrooms, green onions, bacon, Daiya "cheese."
French toast made with Udi's bread
Diced, pan-fried potatoes {these are a staple in our house}
{Certified gluten free} oatmeal, often made as Overnight Oatmeal
Pancakes or waffles made from Bob's Red Mill GF Pancake Mix {we add a can of pumpkin to keep pancakes moist}
Puffed Oven Pancake, a weekend favorite
Egg "muffins," which can be made ahead and reheated {recipe coming soon!}

Lunch:
Leftovers! I've always loved leftovers for lunch.
Grilled cheese made with Daiya and Udi's bread, or homemade bread
Quinoa & Black Bean Salad, dipped with tortilla chips
Hummus and veggies or tortilla chips
Hummus spread on a locally-made corn tortilla and wrapped with turkey deli meat or veggies
Sandwiches made with "safe" ingredients... egg salad, turkey, tuna...

Dinner:
Meatloaf and mashed potatoes, or meatballs with bbq sauce and mashed potatoes {use gluten free bread or oats in your current recipe}
Homemade soups... chicken noodle, potato, veggie...
Red Beans and Rice
Tacos served with locally-made corn tortillas, or taco salads
Breakfast! We love breakfast for dinner around here... see above for ideas.
Stir-fry, a good way to use up veggies in the fridge, with or without meat and served over rice
Baked chicken, sometimes whole, sometimes cut into pieces and seasoned with safe spices and things
Baked potatoes with toppings, sometimes with chili or pulled pork

Snacks:
I'm a compulsive snacker, and definitely the type to eat many small "meals," or snacks, throughout the day rather than three squares. I usually have some combination of the following stashed away...

Fruit
Tortilla chips, usually with homemade salsa, pico de gallo, or hummus
Veggies
Baked goodies {lots of recipes on my recipe index!}
Popcorn {popped in the air popper, topped with a little Earth Balance and salt}
Coconut milk yogurt, sometimes with Udi's granola stirred in
Cold cereal with almond milk
LARABAR's {good for on the go, always stashed in my bag}
Enjoy Life Foods Snack Bars {good for on the go, always stashed in my bag}

When you're starting to consider a diet that will eliminate gluten, dairy, or soy, or perhaps something else, I'd encourage you to make a list similar to this one based on your *current diet.* You might be surprised at how many of your favorites can be easily altered, or are already safe for your new diet. With your list complete, do some online research to find suitable substitutes. If you're stumped, ask me! I'd love to help.

Overnight Oatmeal

My hubby gets up at the crack of dawn for work. He adores his sleep, so he tends to get up at the very last minute, leaving little time for breakfast. He also adores his food, so I often hear that he wishes there were more quick, simple, and WARM breakfast options.

When he mentioned yesterday that he thought he'd like to try taking a few extra minutes in the morning to make himself a bowl of oatmeal, a number of frightening images popped into my mind. I pictured burned, sticky pots on the stove and forgotten bowls on the kitchen table. He simply doesn't fare well in the morning, in the kitchen. There isn't enough time!

But then, an old Apartment Therapy {the kitchn} post came to mind. I knew the recipe had been posted for make-ahead steel cut oats, which aren't what he wanted, but it gave me enough hope to keep searching.

{Are you still with me? How about another picture?}

What I came up with is what you see in the pictures above. It's a combination of suggestions and my own ideas, and it tastes so, so yummy. Topped with a bit of brown sugar, it's like a warm little slice of heaven in a jar. A jar! I think I'll try to join the food-in-a-jar movement, because eating my oats from a jar today made me pretty darned happy.

Anyway.

A very happy hubby called this morning to let me know that he LOVED his overnight oatmeal. Success! The best part is that he can grab the jar on the way out the door, and then make his oatmeal at work while he gets ready for the day.

You'll Need:
A Pint Jar {another microwave-safe container would work too}
1/2 Cup {gluten-free} Oats*
1 Cup Almond Milk*
A Sprinkle of Salt
Agave Nectar

Optional toppings... raisins, dried cherries, fresh fruit, brown sugar, peanut butter... you name it!

To Make:
The night before you plan to eat your oatmeal, fill a clean jar with the oats, almond milk, salt, and a bit of agave nectar. If you'd like to include raisins or dried fruit, add it the night before as well. The milk will soften the fruit.
Close up the jar, give it a shake to mix the ingredients, and stash it in the fridge.
When you're ready to eat your oatmeal, remove the metal lid and place the jar in the microwave for two minutes.
Carefully remove the jar from the microwave, as it'll likely be a bit hot. Stir in other toppings or sweeteners if you wish. I only added a bit of brown sugar to mine.

*Note: the same recipe can be made with non-gluten free oats and your milk of choice.

Pumpkin Spice Pancakes with Apple Compote {Gluten, Dairy, and Soy Free}

This is a favorite weekend breakfast in our home. The idea to add pumpkin puree was born from a batch of too-dry gluten-free pancakes, and it stuck! We very rarely make any other variety of pancake.

I start out by making the compote, as it will need a bit of time on the stovetop. While the compote simmers, you can whip up your pancakes.

Compote Ingredients:
2 Apples, Peeled and Diced
1/4 Cup Granulated Sugar
1 Tbsp. Cinnamon
1 Tbsp. Cornstarch
Pinch of Salt
1-2 Cups Water

Compote Directions:
Place apples, sugar, cinnamon, cornstarch and salt in a small sauce pan over medium heat.
Allow the apples to cook for several minutes while the mixture becomes thick.
Slowly add water, a few tablespoons at a time, allowing the mixture to thicken again in between. I never measure the water, and prefer to just continue adding water until the texture looks right. You want the sauce to be thick, but able to flow over the edges of your pancakes, like syrup.
Reduce the heat to low, and let the mixture simmer while you make your pancakes.

Pancake Ingredients:
1 1/2 Cups Bob's Red Mill Gluten Free Pancake Mix {Pamela's, etc. will do nicely}

1 Tbsp. Cinnamon
1 tsp. {freshly ground} Nutmeg

1 Egg {apple sauce would work well if you're vegan}
3/4 Cup Almond Milk
1 Tbsp. Canola Oil
1 Can {15 oz.} Pumpkin Puree


Pancake Directions:
Whisk flour mixture and spices in a medium bowl.
Add egg, almond milk and oil, mixing thoroughly until there are no lumps in the batter.
Stir in the pumpkin.

Cook pancakes as you normally would {I prefer to use my electric skillet at about 350 degrees}, taking care to spray the pan to avoid sticking. Because ALL aerosol oil products contain soy, I use a Pampered Chef Kitchen Spritzer. It allows me to put in my own oil, then pump, pump, pump, and spray a mist of oil.

To serve, top pancakes with apple compote.

Gluten, Dairy, and Soy Free Puffed Oven Pancake {aka: Dutch Babies}

This is a very, very regularly requested weekend treat. Everyone loves it! Perfect for a lazy Saturday breakfast, and so, so worth the wait while it bakes in the oven.

Ingredients:
4 Eggs
6 Tbsp. Honey, divided
1 tsp. Fresh Lemon Zest
3/4 tsp. Salt
1 Cup GF All-Purpose Flour Blend
2 1/2 Cups Almond Milk
1 Cup Raspberries
1/4 Cup Earth Balance
1-2 Cups Fruit, such as Strawberries, Raspberries or Blueberries

To Make:
Place an oven-proof skillet (about 12 inches) or 9x13 pan in the oven and preheat to 425 degrees.
Whisk eggs, 1/4 cup honey, and lemon zest in a medium bowl.
Add the salt, flour, and 1/4 cup almond milk and whisk to smooth.
Mix in the rest of the almond milk.
Puree the raspberries in a food processor until smooth.
Remove the hot pan from the oven and add the Earth Balance. Swirl it around to coat the bottom/sides of the pan.
Pour in the batter.
Spoon the raspberry puree into the batter, so that it is distributed throughout the pan.
Reduce the oven to 400 degrees, and bake the pancake until the edges are a deep, golden color. About 30 minutes.
Remove pancake from the oven, and let it sit for 10-15 minutes. DON'T skip this step!!
Combine the fruit of your choice in a small bowl, and mix in the remaining 2 Tbsp. honey, allowing the mixture to sit for at least 15 minutes.
Immediately before serving, spoon the fruit over the top of the pancake.

I've shared this recipe at... The Gluten Free Homemaker {gluten free Wednesdays}, Life as Mom