Archive for the ‘Breakfast’ Category

PostHeaderIcon Um muffin saudável: Muffins de trigo integral com flocos e uva-passa

Desculpe-nos, mas este texto esta apenas disponível em English.

PostHeaderIcon Comemorando o dia de waffles na Suécia

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PostHeaderIcon Gluten-Free Quinoa Breakfast Bread

I finally remembered to take a picture of this delicious, gluten-free quinoa and rice flour breakfast bread!

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I used tri-colored quinoa (white, red and black), which I leave soaking overnight and give a good rinse in the morning before mixing it. Today I used my brand new ceramic skillet to cook it in, and it was super fast; ready in 10 minutes.

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Here’s the recipe again:

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco

Ingredients

  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water

Directions

1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

PostHeaderIcon Simple Quinoa and Flaxseed Breakfast

This morning I decided to try another recipe from the gluten-free book: a breakfast bread, made with quinoa, flaxseed and rice flour. I still have  a hard time calling it bread when it has no flour, which means the consistency is not like bread at all, but that goes for all gluten-free breads!

The recipe seemed simple enough and I thought if it came out bad, I could just as well eat musli, like I do every morning. To my pleasant surprise, this gluten-free bread turned out delicious! Crispy on the outside, soft on the inside, with a slight nutty taste and very filling.

The original recipe instruct to cook it on a non-stick skillet, but I used a cast-iron skillet. It takes longer to heat up, but it heats more evenly and crisps nicer in my opinion.

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco

Ingredients

  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water

Directions

1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

The end result was a delicious cross between a pancake and bread. I cut the bread in 4 pieces and tried it with different toppings: sliced cheese, cream cheese, jam (citrus flavor) and raw honey. My favorites were cheese and honey.

I didn’t take a picture (it was too early to be thinking so clear!) but I will take one next time, and there will be many more next times because not only was it delicious, but kept me energized and full for the rest of the morning!!