It’s going to be a great morning! This 6 ingredient Gluten-Free Dutch Baby is made in a blender, baked for 20 minutes and absolutely delicious! Top it with coconut yogurt, fresh fruit and a drizzle of maple syrup then serve it directly from the skillet for a beautiful and healthy breakfast or brunch dish.
- 1 tbsp coconut oil
- 8 eggs
- 3/4 cup almond milk
- 1 tsp vanilla
- 1/4 cup coconut flour
- 4 tbsp arrowroot starch
- 1/4 tsp sea salt
- 2 cups assorted fresh fruit for serving
- coconut yogurt for serving
Preheat oven to 425 degrees
Place a 10" cast iron skillet in the oven with the tbsp of coconut oil. Let it melt completely (about 3 mins) and swirl the melted oil around the skillet; set aside.
To a blender add the eggs, milk, vanilla, flour, starch and salt. Blend until completely combined.
Pour the egg mixture into the hot skillet and bake for 20-22 minutes. The pancake will be all puffed up and golden.
Serve immediately with maple syrup, fresh fruit and yogurt.
This is a fun dish to make with kids! Let them blend the ingredients and then watch the pancake poof up in the oven.
No disrespect to the baked potato but, if you’d like to switch things up on your bbq this summer, give this recipe a try. Fabulous as a side dish but also totally satisfying as a main, you have to love a meal that satisfies both herbivores and carnivores alike.
- 1 Tbsp olive oil
- 1 yellow onion, small dice
- 3 cups water
- 1 clove garlic, minced
- 1/2 tsp chili flakes or Sriracha sauce
- 2 tsp fine grain sea salt
- 1 cup cornmeal (non-GMO, ideally)
- 1/3 cup sunflower seeds
- 1/4 cup nutritional yeast
- 1/4 cup chopped parsley
- 4 large portobello mushrooms
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup goat cheese (for a non-dairy version, check out the recipe for Vegan Goat Cheese at The Crushing Cancer Kitchen)
In a large stock pot, heat oil over medium heat. Cook onions 2-3 minutes, until translucent. Stir in water, garlic, chili flakes (or Sriracha) and salt. Bring to a boil. Add cornmeal in a stream, whisking constantly until fully incorporated. The polenta will start to thicken quickly making whisking a challenge; you'll want to switch to a wooden spoon. Reduce heat to medium low and cook, stirring for 15 minutes or until polenta is thick and a slight crust forms at the bottom of the pot. Stir in seeds, nutritional yeast and parsley.
Oil an 8" square pan. Spoon in polenta, press into corners and smooth on top. Let cool to room temperature and then chill until firm, 1-2 hours. Great as a make-ahead recipe, this can also be chilled overnight.
When ready to barbecue, cut portobello mushrooms into 1/2 inch thick slices. Brush with oil, season with salt and pepper and grill until tender (3 - 4 mins/side).
Combine balsamic vinegar, red onion and garlic for marinade in a medium-sized bowl. Stir in olive oil. Once finished on the grill, drop mushrooms in marinade and stir until well coated. Keep warm.
Turn polenta out of dish. Brush with oil and grill about 3 minutes on one side. Turn over and spread the grilled side with goat cheese. Grill 3 minutes longer or until cheese is melted and polenta is hot. Top with mushrooms.
Cut into 4 pieces if serving as a main or 8 if serving as a side dish.
This is a definite brunch favourite and so easy to prepare! Farm fresh eggs are poached in an antioxidant-rich skillet of fire roasted tomatoes and chickpeas. It’s lightly spiced with smoked paprika and chili powder and finished with a generous handful of greens. Serve this right from the pan at the table and let guests dig in!
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 cans fire roasted tomatoes, 398 ml each
- 1 cup canned chickpeas, drained and rinsed
- 1 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp chili flakes
- 1 small zucchini chopped
- 1 cup kale, chopped
- 4-6 eggs
- avocado slices for serving
Drizzle the olive oil into a large skillet and place over medium heat. Once hot, add the onions and cook until soft; approximately 5 minutes. Add the garlic and cook stirring often for an additional minute.
Add the tomatoes, chickpeas and spices to the pan and stir well. Cook until the mixture is simmering, using your spoon to break up the tomato pieces. Let simmer for 5 minutes, stirring occasionally.
Add the zucchini and kale and cook for 1 minute.
Using the back of a spoon make 4-6 indentations in the sauce, based on how many servings you need.
Carefully crack an egg into each well.
Turn the heat down to low, cover the pan and cook until the egg whites are just beginning to set; approximately 8-10 minutes.
Serve the shakshuka directly from the pan at the table, topping each egg with avocado slices if desired.
We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities! This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack. For a delicious dessert or breakfast top slices with coconut yogurt and more berries!
- 1 cup chickpea flour
- 1 cup + 2 tbsp room temperature water
- 1/2 tsp fine sea salt
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 2 tsp coconut oil
- 1/2 cup sliced strawberries + more for serving
- 1/2 cup sliced rhubarb, fresh or frozen
- vanilla coconut yogurt for serving if desired
In a medium sized bowl stir together the chickpea flour, salt and water; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).
When ready to bake preheat the oven to 375 degrees.
Stir the olive oil and vanilla in to the chickpea mixture; set aside.
Place a 9 or 10"cast iron skillet in the oven for 3-5 minutes to heat up. Put the coconut oil in the hot skillet and swirl it around until it coats the bottom.
Pour the chickpea mixture into the skillet and scatter the strawberries and rhubarb around. Bake for 18 minutes.
Remove from oven and allow to cool slightly. Cut into slices. Serve the warm bread with a dollop of coconut yogurt and more fresh berries.
A cast iron skillet yields amazing results but any oven proof skillet or baking dish will do!