Category Archives: Breakfast

Gluten Free Sweet Waffles


Bit of a lazy Sunday morning breakfast that the boys love making.

If you don’t have nutmeg, cinnamon works beautifully too.

Makes 6-8 waffles depending on the size of your waffle iron.

Ingredients

150g gluten free plain flour

40g caster sugar

2 and 1/2 tablespoons gluten free baking powder

1 egg

300mls milk

Freshly grated nutmeg

Method

Heat your waffle iron.

Using a stick blender, whizz all of the ingredients until lump free.

Cook according to your waffle iron instructions.

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Breakfast Tacos With Harissa Potatoes And Corn

A seriously tasty breakfast taco, heaps of flavour and filling too!

Serves 2.

Ingredients

Oil

10 cooked baby potatoes, quartered

1/4 cup fresh corn

1 tablespoon Harissa paste

1 tablespoon chopped fresh coriander

4 eggs

4 corn tortillas

Salt and pepper

Method

In a frying pan, heat the oil, add the quartered potatoes and fry for 5 minutes until they begin to colour a little.

Add the harrisa and corn to the pan and stir through with the potatoes, cook for 5 minutes.

Now, if you are using a big pan, move the potatoes and corn to the side and fry the eggs in the pan or oil another pan and fry the eggs.

Once the eggs are cooked, stir the coriander through the potato mixture, season well and divide between the tortillas, top with an egg and enjoy!

Moroccan Spiced Potatoes

I love potatoes, the ultimate comfort food!

They are a great way to fill the boys up and they pair so well with onions and spices.

If you have leftovers, reheat gently and serve for breakfast with a poached egg on top.

Serves 4-6.

Ingredients

750g baby potatoes, skin on, cooked

30mls oil

2 onions, halved and cut into 1cm wedges

2 garlic cloves, finely sliced

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon dried thyme

1/2 teaspoon chilli flakes

1/2-1 teaspoon salt flakes

2 tablespoons sesame seeds

Pepper to taste

Fresh dill

Method

In a large frying pan, heat the oil over a medium heat, cook the onion until softened, remove with a slotted spoon and set aside.

With the pan over a medium to high heat, add the potatoes, crushing them a little with your hands as you go.

While the potatoes are beginning to brown, use a mortar and pestle to lightly crush the coriander, cumin, thyme, chilli and salt.

Once the potatoes are beginning to get some colour, add the coriander mix, sesame seeds, cooked onion and garlic slices.

Stir constantly over a medium heat until the potatoes are golden and the onions are browning.

Sprinkle over the fresh dill and serve.


Texan Breakfast Sausage

One of the most versatile skinless sausages I know.

Here I’ve made the sausage into a pattie and used it in the Texan gravy too with a gluten free buttermilk biscuit to keep it company.

Makes 14 patties. The raw sausage meat freezes really well.

Ingredients

1kg minced pork

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried sage

1 teaspoon ground chipotle chilli

1-2 teaspoons salt

1/2-1 teaspoon freshly ground coarse pepper

Method

Combine all of the ingredients to make your sausage meat.

Form into patties, heat a non stick pan over high heat or get your BBQ nice and hot and then cook until cooked through.

Cheese And Jalapeño Muffins

Cheese and jalapeño, a match made in heaven here and gluten free to boot!

Sometimes it can be hard to find Mexican cornflour in Western Australia so a great way to get around that is to use crushed up corn chips, it works, I promise.

We have these muffins with a bowl of soup or they go to school for lunches for the boys, any leftovers, freeze on the day of baking. 

Makes 10 large, 120g muffins.

Ingredients

150g crushed plain corn chips

220g grated cheese

3 large jalapeño chillies, deseeded, quartered lengthwise and sliced thinly

125g chickpea/bean flour

50g tapioca flour

50g ground almonds/almond meal

4 teaspoons gluten free baking powder

2 eggs

200g sour cream

1 tablespoon whole grain mustard

150mls milk

Salt and pepper to taste

Method

Preheat the oven to 180 degrees centigrade.

Line a twelve hole muffin tin with large muffin cases, this mix makes ten muffins with my cases.

In a large bowl, combine the crushed corn chips, grated cheese, jalapeño, chickpea flour, tapioca flour, ground almonds and baking powder. Give it all a good stir to combine and season with pepper and a little salt depending on how salty your corn chips are.

In another large bowl, whisk the eggs, add the sour cream and whisk again, add the mustard and milk and whisk a final time.

Now, pour the wet ingredients into the dry, scraping out the mustard seeds that will have sunk to the bottom.

Give the mix a brief stir and then spoon into the prepared cases.

Sprinkle a little extra cheese over the top if you want and then slide the tray into the oven.

Bake for 30 minutes until golden and risen. Allow to cool on a wire rack.

Almond And Raspberry Muffins

These little muffins are a delight, no one can guess that they are gluten free and they are definitely very moreish!

This recipe makes 48 muffins and I can guarantee they will all be eaten but if you have a few leftover they freeze well, I pop them into the school lunch boxes frozen and they are ready to eat by lunch.

Ingredients

150g ground almonds/almond meal

30g coconut flour

50g cornflour

40g buckwheat flour

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

120g raspberry jam

Method

Preheat the oven to 170 degrees centigrade. Line two 24 mini muffin trays with cases.

In a large bowl, combine the ground almonds, coconut flour, corn flour, buckwheat flour and baking powder. Give these dry ingredients a whisk to get some air into the mix.

In a seperate bowl, whisk the melted butter and yogurt, add the egg and milk and whisk again.

Now, pour the wet ingredients into the dry and fold in gently, as it begins to combine, spoon in the jam and fold again to just incorporate the jam.

Using a dessert spoon, spoon the batter into the cases, around two thirds full, no more or they will come over.

Once you have filled all the cases, slide the trays into the oven and bake for 20 minutes until golden.

Allow to cool a little on a wire rack, they are delicious still warm from the oven.

Parmesan and Chive Waffles

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One of the boys was given a waffle iron for his Christmas so we have had fun trying to come up with gluten free waffles.

These were a real favourite and got them away from the maple syrup and nutella for one breakfast at least over the festive season!

Makes 6-8 waffles depending on your waffle iron size.

Ingredients

150g gluten free plain flour

2 and a 1/2 tablespoons gluten free baking powder

1 egg

290mls milk

70g finely grated Parmesan cheese

3 tablespoons fresh chopped chives

salt and pepper

Method

Preheat your waffle iron.

Using a stick blender, whizz up the flour, baking powder, egg and milk.

Stir in the cheese and chives, season with salt and pepper. Not too much salt as the cheese can be quite salty!

Pour your regular quantity of batter into the waffle iron and cook until golden brown.

Top with ham/bacon and an egg.