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I’ve been on a DONUT bender!! These are a MUST TRY! Gluten-Free, Baked Cinnamon-Sugar Donuts…and more

Seriously, this is no exaggeration.  I have been popping out dozen after dozen for a week now.  My husband and my waistline are begging me to stop!!  No surprise that our little girls aren’t complaining 🙂


You see, since we’ve become a Gluten-Free household I’ve had a “bucket list” of items that I had to conquer.  And by conquer I mean, I had to find a recipe that was as good, if not better, than the old gluten standby.  I will not lie, in the beginning, I didn’t think it possible, but let me tell you just how wrong I was…REALLY, REALLY WRONG!!  A few things on that bucket list…Flour tortillasChocolate Chip Cookies, Bread, Cupcakes and, yes, DONUTS!  


These are sooooo good!  Now these bad boys are baked and not fried, but yet somehow still fill that fried, crispy, soft, light, doughy void of loveliness.  I could only imagine if one were to fry them (wink, wink), just how much more decadent they would be!

Just to illustrate how bad (and by bad I mean good!) it’s been, I’ll let the pictures do the talking.

Baked gluten free donut

Baked gluten free donut fresh out of the oven!

Vanilla Glazed gluten free donut

2 different recipes: Vanilla Glazed

Gluten Free donuts...Awesome!

Cinnamon Sugar

Chocolate Glazed gluten free donut

Chocolate Glazed Cake Donut

Peanut Butter Frosted

My “final” recipe came about by combining two exceptional recipes from PrairieHive & SmashedPeasAndCarrots.  And it wouldn’t be complete without a slightly adapted version of Nicole Hunn’s, Better than Cup 4 Cup Flour

Oh, and if you haven’t already invested the $10 or so that a donut pan costs…please, stop what you are doing and run to your local store and buy one.  I suppose, if you can wait, you could also buy one at Amazon.


Ingredients:   Yields between 7-9 donuts (random, I know, but due to combining the recipes)

1 cup Gluten Free flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 tsp vanilla
1 Tbsp butter
1/3 cup milk
2 Tbsp plain Greek yogurt (full fat is what I recommend)

Note: Each donut has approx. 30 grams of carbs

Preheat oven to 400 degrees.  Spray your donut pan liberally with cooking spray.  You know the drill…mix all dry ingredients, in seperate bowl, mix all wet ingredients.  Add the two together and stir well until combined.


Now, if you would like you could use a pastry bag or a plastic bag with the tip cut off to pipe the batter into each donut ring, or simply use a spoon and a finger to smooth the needed amount into each.  Fill each donut ring to a little more than half full.


 Bake for 7-10 minutes or until light golden brown around edges.  Let cool for 5-10 minutes in pan then turn onto a cooling rack.



Side by side comparison of the two recipes I combined…both so good!

So now what?  You have these beautiful fluffy, warm donuts beckoning you to eat them…but what about the glaze, sugar or frosting??  Well, if you are like me, you should probably just eat one right away…for quality control.

My simple and personal favorite, Cinnamon-Sugar!  Take a plastic bag and fill with your desired amount of sugar and cinnamon.  Place one donut at a time in bag and shake, shake, shake…viola!

Here is also a very simple and light vanilla glaze from PrairieHive:

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 teaspoon butter, melted
  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract

Wisk all ingredients together and dip donuts.

Peanut Butter Glaze/Frosting  by Shutterbean

  • 1/2 cup smooth peanut butter
  • 2 tablespoons salted butter
  • 1/2 cup confectioner’s sugar (I greatly reduced the sugar to keep carbs down)
  • hot water (I used milk)

Melt butter in a sauce pan over medium heat until browned and smelling nutty (be careful not to burn)!  Add peanut butter and powdered sugar and wisk together.  Add water (or milk) until desired consistency.  Let cool slightly and dip donuts.

Please do share your favorite donut recipe and/or topping.  I’m all ears!



EASY Gluten-Free Buckwheat Pancakes (Light & Fluffy)…God Bless Sundays!

Gluten-Free buckwheat pancakes

Gluten-Free buckwheat pancakes

We LOVE our pancakes!  And without fail, every weekend I will whip up a batch (always doubling the recipe for a quick and easy breakfast during the week).  Simply let the un-eaten pancakes cool completely and place in a bag or container and freeze until needed.  Microwave for about 20-45 seconds or toast on low.  The girls are thrilled and I save 15 minutes of prep time in the morning…everyone wins!!

Don’t let the “healthy” look of these pancakes fool you!  They are extremely light and fluffy
and full of that true pancake flavor.  

I have tried A LOT of different pancake recipes…a lot.  Box recipes, scratch recipes, just wing-it recipes…and so on.

Lots of failures and, well, a good amount of success.  These pancakes are amazingly spongy and light, reminding me of those super fluffy pancakes my Pop would undoubtly make anytime family or friends came to stay at the house.  I decided early in the game that I would not rely on a box recipe for several reasons.  First being that, quite simply, I knew if I made it from scratch, I could make it for a lot less (sort of the premise for my blog)!  Secondly, with my daughter being diabetic in addition to being Celiac, I am always looking for ways to cut carbs when possible.  I am always shocked when I compare the amount of carbs in a box recipe, be it bread, pancakes, cookies, pizza crust, etc, to the results when I make it from scratch.  What a difference!

Let me give you an example.  Bisquck’s Gluten-Free Pancake Mix will yield one 4″ pancake that contains approx. 30 grams of carbs.  That same size pancake when made with this delicious recipe will contain approx. 11 grams of carbs!  She can eat 3 times as much 🙂  Now, I should mention, that Bisquick does make a tasty Gluten Free pancake but the cost and health benefits of my scratch pancakes far outweighs using that handy box.

The best part…there is only one Gluten-Free flour needed for the recipe!  No tedious mixing of numerous different flours.  Buckwheat flour is all you need (and yes, contrary to the name, Buckwheat is gluten-free, just be sure it is labeled GF as it may be made in a factory with other gluten-containing products!)


Ingredients:  Yields approx 12-15 pancakes
1 cup buckwheat flour
2 Tbsp Agave syrup (don’t have Agave, sub 2 Tbsp brown sugar)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 egg
3/4 cup milk
1/2 cup plain greek yogurt
1 Tbsp butter, melted

Heat a large griddle pan over med heat.  In large bowl add all dry ingredients and mix well.  In small bowl combine all wet ingredients and whisk well.   Add the wet ingredients into dry ingredients just until incorporated.  Batter is usually thick, add milk if you wish to thin out pancakes a bit.  Coat griddle with cooking spray and/or butter.  Pour desired size onto griddle.  Turn when bubbles start to form, flip and cook another minute or so.

Great Idea:  Make mini Maple pancakes by adding 1/4 to 1/2 cup of your favorite syrup or sweetener.  You will want to reduce the milk by 1/4 to 1/2 cup as well.  Your kids can take them on the go!  No need for messy syrup…it’s already in there!  Try variations like adding smashed ripe bananas, applesauce or pumpkin puree. 

Note: Each 4″ pancake contains approx 11 grams of carbs.

Have  a great GF Pancake recipe?  I am all ears! 🙂  Please share in comments.

HOLIDAY Gift Ideas, Quick, Easy and HOMEMADE! ~Fantastic Granola & Peppermint Bark~

I have officially given up on store bought gifts for those wonderful people who I entrust with the safety of my two beautiful daughters.  I mean really, how many coffee cups, candies, socks, or Starbucks gift cards can one person get (actually, scratch that, I would never turn down a gift card for coffee 😉 )  Not to mention finding thoughtful gifts for co-workers, friends and family members.


I guess if I’m being totally honest, it’s hard for me to spend money on something that, well, they may just re-gift to distant Aunt Sally.  If nothing else, at least they will know that some thought and love went into their gift.  And chances are, they will LOVE the delectible gift even more than a free cup of coffee!

A few ideas that I will be gifting this year…My Fantastic Gluten-Free Granola Recipe, (seriously some of the best stuff I have ever had) and a sweet treat of Peppermint Bark for those chocolate lovers…guilty!

Gluten-Free Almond & Cranberry Granola

Ingredients:   Yields approx 15-20 servings

4 1/2 cups Gluten-Free certified Rolled Oats 

3/4 cup ground Flax seed or ground GF rolled oats

1 1/4 cup Almonds (slivered, chopped or whole…your preference)

1/2 cup sunflower seeds

1/2 cup shredded coconut (I use the unsweetened, but use what you like)

2 Tbsp packed brown sugar

1/2 cup agave or honey

1/2 cup vegetable or canola oil

1 tsp cinnamon

1/2 Tbsp Pure Vanilla

1 cup dried cranberries

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper.  Spray lightly with cooking spray.  Combine oats, flax seed, almonds, sunflower seeds and coconut in a large mixing bowl and stir well.  In a microwave safe bowl, combine the brown sugar, agave, oil, cinnamon and vanilla.  Heat for 30 seconds at a time then stir well.  Do this until all ingredients are dissolved, about 1-2 minutes total.

Dry Granola Ingredients

Dry Granola Ingredients

Mix glaze into dry ingredients until evenly coated.  Spread granola evenly on both sheets.  Bake for 20 minutes total, turning after 10 minutes.  Remove from oven and let it cool completely.  Before storing in airtight container, add dried cranberries.  This delicious granola can be enjoyed morning, noon or night.  Mix with plain or fruit yogurt, milk, on ice cream, fresh fruit…the possibilities are endless!  Get creative: use other nuts, dried fruit or sweetener.

Use a classic glass container to highlight the contents and dress up with some holiday ribbon and details.  Voila!

Note: Each 1/2 cup of granola contains approximately 30 grams of carbs. 


Fabulous Gluten Free Granola

Fabulous Gluten Free Granola

Peppermint Bark


1 bag white chocolate chips, chunks or large bar

1 bag dark chocolate chips, chunks or large bar (milk chocolate, semi-sweet or any other variety will work)

Handful of candy canes, or 1/2 bag of mint candies, crushed

If you don’t want to deal with double boilers, and if I don’t have to then I won’t, simply place all white chocolate in a microwave safe bowl and heat for about 30-45 seconds at a time, stirring well each time.  Depending on the white chocolate you use, you may want to add a tablespoon or two of canola oil to make it more silky and smooth.  On a sheet pan that’s been lined with parchment paper, spread melted white chocolate in a thin layer across the sheet.  Allow to cool for about 15-20 minutes or to speed up process, place in frig for 5-10 minutes.  Melt the chocolate using the same steps.  Oil should not be necessary with the chocolate.  Spread chocolate on top of the white chocolate in the same thin layer.  Simply sprinkle on the crushed peppermint candy and pat down lightly with the back of a spoon or spatula.  Allow to cool completely.  I place the sheet in the frig until firm.  Break bark into pieces and add your decorative touch.  Place in a pretty box, or a see-through container.  For smaller portions, wrap in the pretty holiday baggies and tie with string.  It’s a guaranteed hit!

Note: this is not the most Diabetic Friendly recipe, but I believe all things in moderation.  I allow my daughter to have a small piece after dinner.  Carbs will vary with size of piece and chocolate used.

Merry Christmas!!


Mouth-watering Peppermint Bark!

Mouth-watering Peppermint Bark!

EASY ‘Gluten-Free’ Chewy Chocolate, Almond & Cranberry Granola Bars

Super yummy and chewy Gluten Free granola bars

Super yummy and chewy Gluten Free granola bars

My girls love these!  These super chewy and wholesome granola bars are something you can feel good about packing in your kid’s lunchbox.  Did I mention they are super quick and easy to make…you only need 1 bowl!  I stumbled upon this recipe years ago from ThreeManyCooks on a newspaper insert.  I tweaked it to make it Gluten-Free and reduced the sugar but the results are just as tasty!  I also add flax seed to mine, which gives you that additional boost in fiber.  You can get as creative as you want with the add-ins…I do use chocolate chips, because, let’s face it…when a kid sees chocolate they just assume “treat” and not “this is how I fool you into eating good stuff”! 

Chewy Chocolate, Almond & Cranberry Granola Bars

Ingredients:  Yields approx. 12-14 bars

2 cups rolled oats (certified gluten free…I use Bob’s Red Mill)

1/4 cup rolled oats (that have been finely ground in the food processor)

1/4 cup flax seed meal

1 cup slivered almonds

1/2 cup chocolate chips or chunks

1/2 cup dried cranberries

1/2 can (7 oz.) sweetened condensed milk

3 Tbsp agave syrup

Each bar (1/12 of recipe) equals approx. 38 grams of carbs.  I usually cut them in half again for my daughters making them 19 grams each. 

Note: If you want to omit the flax seed, use 1/2 cup of finely ground rolled oats.  Get creative!  Use walnuts, dried cherries, apricots or blueberries.  Take out the chocolate and add coconut flakes…or, heck, just leave the chocolate!

imagePreheat oven to 325 degrees.  Grease a 9″ square pan liberally, or for even easier removal, line with parchment paper and spray lightly with cooking spray.

Mix all ingredients in a bowl and pat into the pan.  I will tear a piece of parchment paper and use that to press the granola mix evenly and firmly into the pan.  Bake for about 25-30 minutes or until edges are golden brown.  Let pan cool completely.  You can pop it in the freezer (once it’s cooled!) to make it easier to cut.  These will last about a week in an air tight container on the counter, or, my prefered method is to freeze them.  They actually taste great right out of the freezer, but will thaw by lunch time for you or the kids.

Quick & Easy Gluten Free Granola Bars

Quick & Easy Gluten Free Granola Bars

Crock pot Apple-Cranberry (Steel Cut Oats) Oatmeal


Slow Cooker Apple-Cranberry Oatmeal!

This breakfast is a Game-Changer for me!  Imagine this…your alarm goes off, you struggle to get out of bed, knowing that you have to get breakfast together for yourself, or possibly even a few kids and a husband…Well, I say hit the snooze button!!  That’s right, because breakfast is ready!  I have for you an easy, time-saving and delicious recipe that cooks while you sleep and leaves the house smelling fantastic!  I don’t know about you, but that saves me a good 15-20 minutes in the morning which eases my usual AM hustle.  Another time-saving tip: Double your recipe and place individual sized portions in Tupperware containers and freeze for a quick breakfast later in the week.  Pop in the microwave for 1-2 minutes and a yummy, filling breakfast is served!


Thanks to “brandysue” from I found this recipe…tweaked it to make it my own and ended up with this Fantastic Oatmeal

Slow Cooker Apple-Cranberry Oatmeal

Ingredients:   Yields about 5 cups of Oatmeal

1 cup Steel Cut Oats (Gluten-Free Certified)

3 1/2 cups milk

1/2 cup dried cranberries

1 med-large apple, diced (I like the tartness of Granny Smith)

2 Tbsp honey

1 Tbsp cinnamon

2 Tbsp butter

3/4 tsp salt

Slivered almonds (or nuts of your choice) as topping, optional

1/2 cup serving is 26 grams of carbohydrates.  Hint: to further lower the carb count, use 1/2  part milk, 1/2  part water, reduce the cranberries or omit and use another sweetener in place of honey (i.e. Splenda brown sugar blend)

Steel Cut Oats

Steel Cut Oats

Two important notes: 1) make sure your oats are certified Gluten-Free (not all are) and, 2) make sure they are “Steel Cut Oats” and not the “Rolled” or “Instant” kind!  Otherwise you will wake up to a Crock pot of mush 😦

Put all ingredients together

Put all ingredients together

Grease your Crock pot to prevent sticking.  Add all ingredients together in Crock pot and stir.  Cover and place on low for 5-7 hours (depending on slow cooker).  Stir before serving and top with nuts and a drizzle of cream or milk, YUM!  There are so many directions you can take this…get creative.  Use pumpkin puree, vanilla flavoring, mashed bananas, coconut milk…the variations are endless.  Hopefully this will give you a good start!


Please share your variations or ideas for the rest of us! 

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