Gluten-Free Dutch Baby Pancake

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.

Gluten-Free Dutch Baby Pancake

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By The Grateful Plate Serves: 6-8
Prep Time: 5 mins Cooking Time: 20 mins

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.

Ingredients

  • 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

Instructions

1

Preheat oven to 425 degrees

2

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.

3

To a blender add the eggs, milk, vanilla, flour, starch and salt. Blend until completely combined.

4

Pour the egg mixture into the hot skillet and bake for 20-22 minutes. The pancake will be all puffed up and golden.

5

Serve immediately with maple syrup, fresh fruit and yogurt.

Notes

This is a fun dish to make with kids! Let them blend the ingredients and then watch the pancake poof up in the oven.

 

Grilled Polenta with Marinated Portobello Mushrooms

 

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.

 

Grilled Polenta with Marinated Portobello Mushrooms

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Serves: 4 as a main course; 6-8 as a side dish
Prep Time: 20 minutes Cooking Time: 2 hrs. in fridge + 10 minutes on bbq

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.

Ingredients

  • Polenta:
  • 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
  •  
  • Mushrooms:
  • 4 large portobello mushrooms
  • 1/4 cup olive oil
  •  
  • Marinade:
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp red onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  •  
  • Garnish:
  • 1/4 cup goat cheese (for a non-dairy version, check out the recipe for Vegan Goat Cheese at The Crushing Cancer Kitchen)
  •  

Instructions

1

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.

2

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. 

3

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).

4

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.

5

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.

6

Cut into 4 pieces if serving as a main or 8 if serving as a side dish.

 

Brunch Chickpea Shakshuka

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!

Brunch Chickpea Shakshuka

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By The Grateful Plate Serves: 4-6
Prep Time: 10 mins Cooking Time: 20 mins

This is a definite brunch favourite!  Farm fresh eggs poached in a simmering 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! 

Ingredients

  • 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

Instructions

1

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.

2

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.

3

Add the zucchini and kale and cook for 1 minute.

4

Using the back of a spoon make 4-6 indentations in the sauce, based on how many servings you need.

5

Carefully crack an egg into each well.

6

Turn the heat down to low, cover the pan and cook until the egg whites are just beginning to set; approximately 8-10 minutes.

7

Serve the shakshuka directly from the pan at the table, topping each egg with avocado slices if desired.

 

Breakfast Strawberry Rhubarb Chickpea Flatbread

 

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!

Breakfast Strawberry Rhubarb Chickpea Flatbread

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By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

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. 

Ingredients

  • 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

Instructions

1

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).

2

When ready to bake preheat the oven to 375 degrees.

3

Stir the olive oil and vanilla in to the chickpea mixture; set aside.

4

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.

5

Pour the chickpea mixture into the skillet and scatter the strawberries and rhubarb around. Bake for 18 minutes.

6

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.

Notes

A cast iron skillet yields amazing results but any oven proof skillet or baking dish will do!

 

Rainbow Salad with Cranberry Lime Vinaigrette

Rainbow Salad with Cranberry Lime Vinaigrette

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By The Grateful Plate Serves: 1

This is an eat the rainbow, get all of the antioxidant rich benefits, feel good salad. It’s full of bright and beautiful fruits and veggies and has a healthy serving of protein. I’ve paired it with a favourite Cranberry Lime Vinaigrette. We are lucky enough to live near a shop that produces many delicious flavoured balsamic vinegars and oils. It takes salad dressings to a whole new level!

Ingredients

  • For the dressing:
  • 1 lime, juiced
  • 1 tbsp cranberry balsamic vinegar
  • 2 tbsp olive oil
  • For the salad:
  • ½ cup romaine lettuce, torn into bite-sized pieces
  • 1 cup assorted sprouts, such as pea sprouts, buckwheat sprouts
  • 2-3 strawberries, halved
  • 4-5 blackberries
  • ½ a carrot, cut or grated
  • ½ avocado, cut into quarters
  • ¼ cup raw cashews
  • 2 tbsp raw pumpkin seeds
  • ½ cup quinoa, cooked and cooled
  • Edible flower petals if desired

Instructions

1

For the dressing: Add the dressing ingredients to a small jar. Cover and shake well; set aside.

2

For the salad: Arrange the salad contents in a serving bowl and drizzle with the vinaigrette.

Easy 10 Minute Avocado Garlic Cream Sauce

Easy 10 Minute Avocado Garlic Cream Sauce

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By The Grateful Plate Serves: 2 cups

It’s just as the title implies! This cream sauce takes 10 minutes or less, requires no cooking and comes together in your blender or food processor. It pairs perfectly with pasta and I even like to drizzle the leftovers on warm sweet potato rounds or salads.For a delicious dinner stir the sauce into your favourite gluten free pasta and top with a handful of sweet peas, sprouts and a generous sprinkle of antioxidant rich nutritional yeast. *dairy free, gluten free, egg free

Ingredients

  • ½ cup raw cashews, soaked*
  • 1 large ripe avocado
  • 2 cloves garlic
  • 1 lemon, juiced
  • 1 cup unsweetened almond ½ and ½
  • generous pinch of sea salt and pepper

Instructions

1

Combine all of the ingredients to a high speed blender and combine until smooth and creamy. Stir into hot pasta until warmed through. Refrigerate leftovers.

2

The sauce is fantastic when thinned with a few tablespoons of water and drizzled over sweet potatoes or salad!

Notes

You can soak the cashews in a cup of boiling water while you prepare the other ingredients.