Posts Tagged ‘Recipe’

Gluten-Free Blueberry Cheesecake French Toast Muffins

Sunday, April 28th, 2013
 

gf bc french toast muffin begin

It’s not Gluten-Free Friday but today’s post is indeed gluten-free. You see this past Saturday (yesterday) I packed up my little boys and headed to a large local mall for the day with my Mother-in-law (who is fantastic by the way). I mostly just wanted to get out, get moving and forget about my rough week. We purchased some awesome swim sets for the boys (swim shirts and swim trunks) in anticipation of our July beach vacation (which can’t come soon enough). We noshed on some gluten-free Chick-fil-a options and we stopped by a Stonewall Kitchen retail store. This store is relatively new to this mall but Stonewall Kitchen I am very familiar with. Their flagship store is located a little over an hour from me in the beautiful seaside community of York, Maine. A visit there will soon be in order!

The Stonewall Kitchen retail store is a must stop (and this is not a paid post for the record) and check out kind of store. It is very bright, pretty and full of yummy complimentary samples! I happen to love the Stonewall Kitchen Maine Blueberry Jam and decided to pick up a small jar. Out of the corner of my eye I spotted a recipe card for blueberry stuffed french toast and grabbed it. Lately I have wanted to try to make a french toast muffin after seeing it on a few other blogs like Rachel’s Random and Biting the Hand That Feeds You. A quick glance at the card and I knew I could adapt the recipe from a casserole into a muffin and better yet I knew I could make it gluten-free so the whole family could enjoy it!

 

Ingredients (adapted from Stonewall Kitchen, makes 12 muffins):

  • 6 cups of gluten-free bread cubes (I used a combination of Udi’s bread and Udi’s bagels)
  • 4 oz. cream cheese, cut into small cubes (use more or less cream cheese to your taste)
  • 1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
  • 6 large eggs, slightly beaten
  • 1/3 cup maple syrup
  • 1 cup vanilla almond milk
  • ground cinnamon

The recipe also called for fresh blueberries and truth be told I didn’t have any. Evan loves blueberries and they never stick around very long at our house! It would have made a nice addition! Also I didn’t use anywhere near the amount of cream cheese that the original recipe called for. Honestly I was just trying to show some restraint!

 

gf bc french toast half 2

 

I sprayed my muffin pan with cooking spray. I  then place a few cubes of bread in each cup to cover the bottom. I topped each with 2-4 cubes of cream cheese and then a spoonful of the Stonewall Kitchen Maine Blueberry Jam (see photo above). You can put as much or as little of the cream cheese and jam as you desire. Then top each with additional bread cubes completely filling each cup.

 

gf bc french toast muffins

Next I whisked together 6 large eggs with 1/3 cup pure maple syrup and 1 cup of vanilla almond milk. I put approximately 1/4 to 1/3 cup of the egg mixture in each muffin cup. I took care to try to coat the top of each muffin with the egg so the top wouldn’t be too dry. I then sprinkled each muffin with ground cinnamon. I covered the whole pan with aluminum foil and placed in the the fridge. I had to take my 3 year old Trevor to a birthday party so I was gone several hours. You could keep this in the fridge overnight and bake in the morning.

gf blueberry cheesecake french toast

 

After returning from the birthday party I pre-heated my oven to 350 degrees. I cooked the muffins with the foil on for 20 minutes. I removed the foil and baked for another 10 minutes. These popped right out of the muffin pan without issue. Serve warm with the gluten-free syrup of your choice. I hope you’ll give these a try. Experiment with other jams and fillings!

 

Sincerely,

Baked GF Banana Split Pancake Muffins

Monday, March 25th, 2013
 

Today is my youngest child Evan’s second birthday. These past 2 years have flown by in the blink of an eye. Since today was a normal day of school and work for my family, yesterday I wanted to make Evan a special breakfast in advance. I happened to have a package of Bob’s Red Mill Gluten-Free Pancake Mix in the house. I am still very new to the gluten-free realm (just 5 weeks in) so I like to have known “safe” options on hand! I wanted to spruce it up however to make it special for my little man. The idea of a banana split pancake muffin came to mind. When I think banana split I think of the three scoops of ice cream: strawberry, chocolate and vanilla all on top of a split banana! I wanted to incorporate all these flavors into my pancake muffin but use my “safe” gluten-free mix!

So this is how I did it:

 

Baked Gluten-Free Banana Split Pancake Muffins

(makes 20-24 mini muffins)

  • 1 1/2 cups Bob’s Red Mill Gluten-Free Pancake Mix (or your favorite brand)
  • 1 Large Egg
  • 3/4 Sweetened Vanilla Almond Milk
  • 1 TBSP Vegetable Oil
  • 1 Mashed Ripe Banana
  • 1/4 diced fresh strawberry
  • 2 TBSP of mini chocolate chips (I used Enjoy Life Brand)

Preheat oven to 350 degrees. Spray your mini muffin pan(s) with cooking spray. Mix all ingredients listed together. Fill each mini muffin cup approximately 3/4 way full. Bake mini muffins for 10-15 minutes until toothpick inserted comes out clean and/or muffin top bounces back to the touch.

 

Since I had so many left I packed some in lunch for my husband and I today. Served in an Easylunchboxes container, this lunch included:

  • Baked Gluten-Free Banana Split Pancake Muffins (recipe above) served with syrup
  • Naturebox Roasted Kettle  Kernels and Honeycomb Sunflower Kernels (Naturebox Snacks are not certified Gluten-Free)
  • Fresh Nectarines and blueberries
  • Cheese and crackers

Sincerely,

Products used in this post:

Simple Baked Blueberry Banana Pancakes

Monday, February 4th, 2013
 

I had a blueberry banana craving yesterday and why not, these 2 fruits compliment each other so well! Yum! I thought perhaps I would make muffins but instead I decided to make baked pancakes. I have made baked pancakes before. Honestly they are just so simple to make! They are much like a muffin actually but not as sweet. When served fresh from the oven they stay hotter longer than a traditional flat pancake. You can also cook more at one time since you are not limited by the size of your griddle but rather by the number of muffin cups you have! You just fill up your cups and bake. Some people even bake it in a cake pan and serve cut into squares. No standing at the stove to “flip” is necessary!

These pancakes are also a nice option as a holiday breakfast since you can prepare batter in advance then simply pour and bake in the morning whener you are ready. What is also really nice is that they keep pretty well and can easily be served in lunch. Kids will love them cold with syrup to dip!

You simply start with your favorite pancake recipe and you could even use a box mix if you want to. I used this basic recipe:

  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil

I then added (although you may have to adjust these amounts if your mix is more or less than above):

  • 1 large ripe banana mashed well
  • 1/2 to 1 cup of fresh blueberries (depending on how many you like in your pancakes)
  • 1/2 teaspoon of vanilla
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg

Preheat oven to 350 degrees. Coat your muffin pan or cake pan with cooking spray. If using an intricately shaped silicone muffin pan, such as the snowflake one I have used, be sure to coat the inside cavities well!

Tip – Place silicone muffin pans on a cookie sheet to make handling easier.

Using a small measuring cup or ice cream scoop fill each muffin cavity a tad over half way (pancake will rise as it bakes). Bake approximately 15 minutes (time depends on the size and shape of your muffin tins or cake pan so keep an eye on your first batch to gage timing) or bake until the top of the pancake feels dry, firm and springs back to the touch. Remove from oven and allow to cool for 2-3 minutes before removing from muffin cups or slice to serve as a cake “bar”. Serve with your favorite syrup. (I may experiment with baking some syrup into the batter in the future!)

My snowflake silicone muffin pans were purchased at The Christmas Tree Shop for around $1.99 each. You can also find them at dollar stores, department stores, cake decorating shops or online. You can experiment with different shapes, use traditional muffin tins or even bake in a cake pan.

This lunch is served in an Easylunchboxes container and includes:

  • 3 baked blueberry banana pancakes
  • syrup in an Easylunch boxes mini dipper
  • pistachios and peanut filled pretzels (for protein)
  • fresh blueberries and grapes

Sincerely,

Products (or similar to ones) used in this post:

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