Gluten Free Raspberry Almond Breakfast Cake

Gluten Free Raspberry Almond Breakfast Cake is a moist dense cake that is perfect with a cup of coffee in the morning or with a glass of wine after dinner. This cake is gluten free, paleo friendly, dairy free and granulated sugar free.

Ingredients

• For the Cake:
• 1 1/4 cup almond flour
• 2/3 cup + 3 tablespoons tapioca flour/starch
• 1/3 cup + 1 tablespoon coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/2 cup maple syrup
• 2 large eggs
• 1 1/2 cups coconut cream
• 1/4 cup melted coconut oil
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• For the Topping:
• 6 ounces of fresh raspberries
• 1/2 cup sliced almonds
• 3 tablespoons coconut sugar for topping

Instructions

1. To make the cake:
2. Place a rack in the center of the oven and heat oven to 350° F. Grease a 10-inch springform cake pan.
3. In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.
4. In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.
5. Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top batter with fresh raspberries {you may have some extra berries left over}, gently pressing into the batter. Sprinkle with sliced almonds and then sprinkle generously with coconut sugar.
6. Bake for 40-45 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
7. Top with any remaining berries.
8. Cake will last well wrapped in the refrigerator, for up to 3 days.

 

Southwest Quinoa Power Bowl With Honey Lime Dressing

Breakfast - A filling plant-based meal using simple whole foods and some adobo seasoning makes for one delicious Southwest Quinoa Power Bowl. Top with a healthy, homemade honey lime dressing and this bowl will be on repeat! Packed with protein and fiber, plus gluten-free, and dairy-free friendly.

Ingredients

• 1/2 cup quinoa
• 1/4 tsp adobo seasoning (or a southwest flavor seasoning)
• 1/4 tsp salt
• 2 tsp olive oil
• 1 medium sweet potato, chopped
• 1/4 cup onion, chopped
• 1/2 cup canned black beans, rinsed
• 1 medium red bell pepper, sliced
• 1 medium avocado, sliced
• cilantro for garnish
• HONEY LIME DRESSING
• 2 TBS canned coconut milk*
• 1 TBS water
• 1 tsp olive oil
• juice of 1 lime, about 3 TBS
• 1 TBS raw honey
• 1/8 tsp salt, or more to taste

Instructions

1. COOK QUINOA: Rinse quinoa in fine mesh strainer and place in small pot of water with 1 1/2 cups of water. Allow pot to come to a boil, add in your seasoning and simmer for about 15 minutes, until quinoa is tender and water has mostly gone.
2. COOK SWEET POTATOES: While the quinoa is cooking, cook your chopped sweet potato and onion in medium pan with olive oil. Add salt and pepper, or more seasoning if you wish. Cook on medium heat until tender, about 10-15 minutes.
3. MAKE DRESSING: In a medium bowl whisk together all ingredients
4. ASSEMBLE BOWLS: Distribute quinoa, potatoes and onions, black beans, bell pepper, and sliced avocado in bowls. Dress with honey lime dressing and garnish with cilantro if you wish, enjoy!

RECIPES NOTES:

• Can sub plain greek yogurt for coconut milk if not dairy-free. Feel free to double ingredients for full-sized family meal! Store any leftover ingredients in airtight container in fridge up to 5 days.
• Honey Lime Dressing= 80 calories, 3 grams of fat, 12 grams of carbs, 9 grams of sugar.

Easy and Delicious French Breakfast Puffs

We have always rolled the entire muffin in melted butter then the cinnamon and sugar mixture.. This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty.

Easy and Delicious French Breakfast Puffs

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ½ cup white sugar
• ⅓ cup shortening
• 1 egg
• ½ cup milk
• ½ cup white sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons margarine, melted

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.

In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.

Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Savory Bacon and Crab Bread Pudding Eggs Benedict

Savory Bacon and Crab Bread Pudding Eggs Benedict - On the off chance that your better half favors exquisite things to the sweet ones, shock and enjoyment them on Valentine's Day morning with this appetizing bread pudding. "My significant other loves Eggs Benedict and he rates this as a guardian," Dawn says.

Recipe also: Blueberry and Raspberry Pancake Topping

Best Valentine's Day Breakfast Ideas - Savory Bacon and Crab Bread Pudding Eggs Benedict

Ingredients

• 1 tablespoon butter
• 3 cups dry bread cubes
• 1 teaspoon vegetable oil
• 1 strip bacon, chopped
• ¼ cup minced onion
• ¼ cup minced red bell pepper
• ⅓ cup chicken broth, or more as needed
• ⅓ cup heavy cream
• 1 large egg
• ½ lemon, juiced
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon fresh lemon zest
• 4 ounces fresh lump crabmeat
• salt and fresh ground pepper to taste
• 1 pinch cayenne pepper, or to taste
• ½ tablespoon distilled white vinegar
• 2 eggs
• ¼ cup hollandaise sauce
• 1 pinch cayenne pepper, for garnish

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C).

Step 2
Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.

Step 3
Place bread cubes into a large bowl, set aside.

Step 4
Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.

Step 5
Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.

Step 6
Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.

Step 7
Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.

Step 8
Stir in 1 egg, lemon juice, tarragon, and lemon zest.

Step 9
Mix in crabmeat, salt, black pepper, and cayenne pepper.

Step 10
Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.

Step 11
Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Blueberry and Raspberry Pancake Topping

Blueberry and Raspberry Pancake Topping - This gooey, warm blueberry and raspberry beating is fruity and delectable, and it appears to be terribly sentimental for the unique morning. Use it on flapjacks, French toast, and crepes to tidy them up (with some whipped cream, as well!), and even save the blend to combine with different things, such as chilling and throwing in Prosecco later around evening time or to spread over frozen yogurt or chocolate cake for dessert. In the event that you have a bustling morning, make the hotcakes the prior night and toast them while this blend stews.

Read also: Fluffy French Toast

Valentine's Day Breakfast Ideas - Blueberry and Raspberry Pancake Topping

Ingredients

• 1 ½ cups frozen raspberries1 cup frozen blueberries
• ½ cup white sugar
• ¼ cup water

Directions

Step 1
Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

Valentine's Day Breakfast Ideas - Fluffy French Toast

Valentine's Day Breakfast Ideas - Fluffy French Toast | This French toast formula is distinctive on the grounds that it utilizes flour. I have offered it to certain companions and they've all loved it better than the French toast they generally make!

Read also: Delicious French Breakfast Puffs

Fluffy French Toast

Ingredients
¼ cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Instructions

Step 1
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

Step 2
Heat a lightly oiled griddle or frying pan over medium heat.

Step 3
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Delicious French Breakfast Puffs

This wαs α fαvorite recipe of mine growing up. Now, I continue to mαke them for my husbαnd αnd I. These muffins αre eαsy to mαke, αnd quite tαsty. Next time, I’ll double the recipe αnd I think I’ll αdd α little more spice when I mαke it αnd mαybe some vαnillα or mαple flαvoring to the “puff” pαrt. NOTE: When you mαke these, be sure to wαtch them cαrefully αs you reαch the end of bαking time. Mine were α bit overdone.

Delicious French Breakfast Puffs

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ½ cup white sugar
• ⅓ cup shortening
• 1 egg
• ½ cup milk
• ½ cup white sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons margarine, melted

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.

In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.

Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.