Almond Butter Protein Bites

These protein bites have become our weekday breakfast of choice. They are fast, delicious, and healthy. You can make a batch at the beginning of the week and enjoy them all week long. Add a little fruit and you've got yourself a well-balanced snack to start your day. These fill you up and keep you going until lunchtime!


Almond Butter Protein Bites
1 cup oats (I use quick oats)
2/3 cup coconut
1/2 cup almond butter
1/4 cup ground flax seed
1/4 cup mini chocolate chips
1/3 cup creamed honey
1 teaspoon vanilla

Combine all ingredients in a large bowl. Refrigerate for 20 to 30 minutes.

Roll about 2-3 tablespoons into balls with 1-inch diameter. I use a small cookie scoop to get a consistent amount. Squeeze the mixture together as you roll into balls.

Store in the refrigerator in a sealed container.

Enjoy!

Coconut Pecan Crunch Muffins

These muffins are a delicious morning treat and (relatively) healthy with whole wheat flour, coconut, and pecans. The cake is light and fluffy. The topping is crisp and sweet. Perfect.

Coconut Pecan Crunch Muffins
for the muffins…

1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup finely ground pecans
3/4 cup shredded coconut
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut oil, melted
1/3 cup maple syrup
1/3 cup granulated cane sugar
1 large egg
1 cup Greek yogurt or sour cream
1 teaspoon vanilla

for the coconut-pecan crunch topping...
1/4 cup shredded coconut
1/2 cup pecans, coarsely chopped
2 tablespoons maple syrup
Pinch of sea salt
Preheat your oven to 350 degrees and line 12 muffin cups with paper liners.

In a large bowl, mix together the coconut oil, syrup, sugar, egg, yogurt, and vanilla until well blended. In a separate medium bowl, whisk together the flours, ground pecans, coconut, baking powder, and salt. Add the dry mixture to the oil and egg mixture. Stir gently to combine. Divide the batter evenly among the 12 muffin cups.

In a small bowl, combine the topping ingredients. Sprinkle topping over each batter-filled muffin cup.

Bake at 350 degrees for 18 minutes. Cool on a wire rack.

Enjoy!

recipe from foodandwine.com

Gluten-Free Banana Muffins with Pecans & Toffee

Here's a twist on my go-to banana bread muffin recipe. I decided to try some toasted pecans and toffee bits rather than the mini chocolate chips I typically use. They are a perfect breakfast treat!

Gluten-Free Banana Muffins with Pecans & Toffee
1 cup coconut flour
1 cup oat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
2 tablespoons canola oil
3/4 cup brown sugar
2 eggs
4 very ripe bananas
1/2 cup toasted pecans, chopped

1/4 cup toffee bits, plus extra for sprinkling on top

  

Preheat your oven to 350 degrees and prepare a muffin pan with paper liners.

In a medium bowl, combine the flours, baking soda, and salt in a bowl. Using an electric mixer in a large bowl, cream the butter, canola oil, and sugar together. Add the eggs and bananas and mix. Add the the flour mixture slowly and stir until just combined. Stir in the chopped pecans and toffee bits.

Evenly divide the batter into the 12 cups of a muffin pan prepared with paper liners. Sprinkle extra toffee bits on each muffin before baking.

Bake at 350 degrees for 18 minutes. Enjoy!

Chocolate Chip Cookie Dough Yogurt

I've seen a few recipes on Pinterest for cookie dough yogurt, so I decided to give it a try. I used a Yoplait vanilla yogurt because that's what I had in my refrigerator. I think it would work a bit better if you use Greek yogurt because it's typically thicker. You could also substitute peanut butter if you prefer. This is a protein-packed treat that you can enjoy without too much guilt (even for breakfast)!

    

Chocolate Chip Cookie Dough Yogurt
1 container yogurt (plain or vanilla)
2 tablespoons almond butter
pinch salt
a couple drops of vanilla
1 tablespoon mini chocolate chips

Stir all ingredients together and enjoy!

Hint: If you're using plain yogurt (rather than vanilla), add a bit of sugar or honey to sweeten.

Gluten-Free Classic Coffee Cake

Do you love Starbuck's classic coffee cake? You will definitely want to make this for tomorrow's breakfast (or tonight's dessert). This coffee cake was Katie's special request for her birthday this year. I was a bit nervous that the gluten-free version wouldn't quite hit the spot. But it was perfect - just like Starbucks (but gluten-free)… with a moist cake, cinnamon ribbon in the middle, and a thick crumble on top. Happy Birthday, Katie!!!

  

Gluten-Free Classic Coffee Cake
3/4 cup butter, softened
1 teaspoon salt
1 1/2 cup granulated sugar
1 1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla
3 eggs
3/4 cup yogurt
1 1/4 cup milk
3 3/4 cups gluten-free all-purpose flour
(Wheat all-purpose flour can be used if you don't want this to be gluten-free.)

for the filling…
1 cup brown sugar
1 1/2 tablespoons cinnamon

for the topping… 
2 sticks butter
2 1/4 cups gluten-free all-purpose flour
1 1/2 tablespoons cinnamon
1 3/4 cup brown sugar
1 1/2 tablespoons vanilla
powdered sugar for serving (optional)

Preheat your oven to 350 degrees. Butter a 9-by-13 inch baking dish or spray with non-stick cooking spray. (HINT: You could do only half of the recipe and bake in a square baking dish.)

In a large bowl, use an electric mixer to beat together the butter, salt, sugars, baking powder, and vanilla. Add eggs, one at a time, to the butter mixture, beating between each addition. In a small bowl, whisk together the yogurt and milk. Alternate adding the flour and milk mixture to the batter until completely combined.

In a small bowl, mix up the filling by simply stirring the brown sugar and cinnamon together.

Smooth about half of the batter into the prepared baking dish using a spoon or spatula. Sprinkle the filling over the entire area of batter. Top with remaining batter, smoothing evenly. Use a knife to slightly swirl  the batter. Just run the knife in one direction a few times the length of the dish, then a few times the width of the dish.

Place the baking dish in the oven and set a timer to 50 minutes.

While the coffee cake is beginning to bake, make the topping. In a large bowl, combine all of the topping ingredients with an electric mixer. After about 40 minutes of baking time, Sprinkle the crumble topping all over the coffee cake. Continue baking for 10 to 20 minutes, or until golden and the center is set.

Allow to cool. While you're waiting for the coffee cake to cool slightly, check out some of Katie's previous birthday treat requests…

last year was a Harry Potter themed party
fruit with cream cheese dip is always on Katie's favorites list
snickerdoodles or gluten-free sugar cookies

When the cake has cooled slightly, but is still a bit warm, slice into squares and dust with powdered sugar. Enjoy!

Mini Frittatas

Need a quick and healthy breakfast on the go? Give these a try. You can make them in the evening and they are ready to grab on your way out the door in the morning. I used ham and cheese, but you could also add vegetables or any other meat. Experiment with flavors you like.

Mini Frittatas
5 eggs
1/4 cup milk
1/4 cup grated parmesan cheese
1/4 cup shredded cheddar cheese
4 to 6 slices deli ham
salt & pepper

Blend all ingredients in a bowl. Spray a muffin pan with non-stick spray. Fill each well about 3/4 full. Bake at 350 degrees for 20 to 25 minutes. Run a knife around each mini frittata and gently lift out of pan.

    

Enjoy!

Gluten-Free Blueberry Waffles

Decadent AND relatively healthy?!?! Yep! These blueberry waffles…. yummmm… They're crisp on the outside, warm and fluffy on the inside, and bursting with blueberries. These waffles would be delightful topped with some maple syrup. But oh no!… we added blueberry syrup, oat streusel, and fresh blueberries for a waaaaaay over the top breakfast. Sometimes you just have to go all out!

  

Gluten-Free Blueberry Waffles
4 eggs, separated
1/2 cup milk
1/4 cup sour cream
4 tablespoons (1/2 stick) butter, melted
zest and juice of 1 lemon
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup millet flour
1/4 cup coconut flour
1/4 cup ground flax meal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1 cup fresh blueberries

for the blueberry syrup…
1/2 cup fresh blueberries
1/2 cup maple syrup

for the oat streusel…
1/2 cup quick oats
1/4 cup almond flour
2 tablespoons brown sugar
4 tablespoons butter, melted

To make the oat streusel…
Heat your oven to 350 degrees. Mix all streusel ingredients in a small bowl. Spray a baking sheet with non-stick cooking spray. Spread the mixture on the baking sheet and bake for about 15 minutes or until golden brown. Stirring occasionally. Remove from oven and allow to cool.

To make the blueberry syrup…
Place blueberries and syrup in your blender and puree until smooth. I used my magic bullet mini blender.

To make the waffles…
Heat your waffle maker.

In a medium bowl, use an electric mixer to whip egg whites with salt until stiff peaks form. Set aside.

In a large bowl, whisk together the egg yolks, sour cream, melted butter, lemon zest and juice. Sprinkle the flours, flax meal, sugar, baking powder, xanthan over the egg mixture and whisk until smooth. Use a rubber spatula to fold the egg whites into the batter until evenly combined. Carefully fold in the blueberries.

Spoon 1/2 cup of batter onto the waffle iron and cook until golden brown. Serve with blueberry syrup. Sprinkle on some oat streusel and some additional fresh blueberries.

Enjoy!


waffle recipe adapted from Deliciously G-Free by Elisabeth Hasselbeck

Pumpkin Scones with Brown Butter Glaze

I know you're probably sick of pumpkin… move on from fall and Thanksgiving to more winter and Christmas foods, right? Not me - I love pumpkin and I just haven't had my fill yet. So I made these pumpkin scones. They were absolutely delicious and disappeared fast. I enjoyed mine with a chai tea latte - perfect combination. If you've still got a craving for pumpkin, give these a try… I think you'll love them on a cold morning for breakfast or a chilly night for dessert.

   

Pumpkin Scones with Brown Butter Glaze

3 cups flour

2/3 cup brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon all spice

1/8 teaspoon cloves

1 1/2 sticks cold butter, cut into small pieces

1 cup buttermilk*

1 cup pumpkin puree

1 tablespoon vanilla

1/2 cup chopped pecans (optional)

1/2 cup butterscotch chips (optional)

for the glaze…

1 1/2 cup powdered sugar

1 teaspoon vanilla

3/4 teaspoon milk

4 tablespoons butter

*If you don't have buttermilk on hand, just add a teaspoon or so of vinegar to regular milk and allow to sit for a few minutes. The milk will curdle and work perfectly.

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Add the pieces of cold butter, using a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles a course meal (about pea-sized pieces). You could also use a food processor to blend. 

In a small bowl, combine the buttermilk, pumpkin, and vanilla. Add the mixture to the large bowl and stir until just combined. Fold in the pecans and/or butterscotch chips if using.

Use a small scoop to drop scone batter onto the prepared baking sheet. Bake at 400 degrees for 18 minutes or until just browned. Remove from oven and cool on a wire rack.

to make the glaze…

Heat the butter in a small saucepan until just browned and bubbling. In a medium bowl, combine the powdered sugar, vanilla, milk, and butter. Stir until smooth, adding powdered sugar if needed to thicken or a drop of milk if needed to thin. 

Drizzle glaze on cooled scones. Enjoy!!

recipe from JoytheBaker.com

Whole Wheat Cream Cheese Filled Pumpkin Muffins

 

Oh I LOVE pumpkin!!!! I think I've mentioned this before. I could eat pumpkin everything this time of year... waffles, pancakes, cookies, soup, cappuccinos, bread, and MUFFINS! I found a recipe for a rather healthy pumpkin muffin - perfect for breakfast (from one of my favorite food bloggers - Annie's Eats). You don't have to feel guilty about these muffins. They have whole grains, fruit and veggies, and just a little sugar and oil (just a little won't hurt).

Whole Wheat Cream Cheese Filled Pumpkin Muffins
for the filling...
4 ounces (1/2 package) cream cheese, softened
1 tablespoon honey

for the muffins...
2 eggs
3/4 cup sugar
1 cup pumpkin puree
1/4 cup canola oil
scant 1/2 cup applesauce
1 1/2 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda

for the crumble topping...
2 tablespoons whole wheat flour
3 tablespoons quick oats
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons butter, cold, in pieces

Preheat your oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners.

First make the cream cheese filling. Whisk together in cream cheese and honey in a medium bowl until smooth (you can use an electric mixer to make it easier). Transfer the filling to a large ziplock bag or pastry bag and set aside.

Next make the crumble topping. In a medium bowl, whisk together the flour, oats, sugar, and cinnamon. Add the butter in pieces and use clean fingers to blend the mixture into a crumble. Set aside.

In a large bowl, whisk together the eggs, sugar, pumpkin, oil, and applesauce (you can use an electric mixer again for this part if you want). Blend until smooth. Add the flour, spices, salt, and baking soda to the mixture and blend until completely mixed.

Fill each muffin cup about 1/3 full with muffin batter. Snip a hole in the corner of the ziplock bag (or pastry bag) and squeeze a dollop of cream cheese filling on top of the batter in the center of each muffin cup. (I suppose you could also just drop it in with a spoon, but this method just seems much easier to me.) Divide the remaining batter among the muffin cups, topping each dollop of cream cheese with batter. Sprinkle the crumble topping on each muffin.

    

Bake at 350 degrees for about 20 minutes. Remove from the oven and allow to cool in the pan for about 5 minutes. Remove from pan and cool completely on a wire rack.

I think these go perfectly with a cup of Chai Tea or a Pumpkin Cappuccino. Enjoy!

slightly adapted from Annies-Eats.com

Baked Pumpkin Donuts

I love this time of year... I don't really love the chill in the air (I must admit that I really would rather wear shorts and hand out by the pool every day. I love hot weather.)... but I do love the flavors that come with this season - warm cinnamon and pumpkin. Yumm! These little donuts are so easy to make and not as bad for you as that fried donut from your favorite coffee shop. I enjoy mine with a little chai tea latte - a pumpkin spice one!

   

Baked Pumpkin Donuts
1/2 cup canola oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons flour

Preheat your oven to 350 degrees. Lightly grease the wells of a donut pan.

In a large bowl, whisk together the oil, eggs, sugar, pumpkin puree, spice, salt, and baking powder (using an electric mixer if you have one) until smooth. Add the flour and stir to combine.

Spoon some batter into the wells of your donut pan, filling them about 3/4 full. You'll likely have enough batter for about 12. 

Bake for 15 to 18 minutes at 350 degrees. Remove from the oven and cool on a wire rack. Top with a little maple frosting or a dusting of cinnamon sugar.

To make maple frosting, combine 1 cup powdered sugar, 2 teaspoons water, 2 teaspoons maple syrup, 1/2 teaspoon maple extract in a bowl until smooth. Add water a few drops at a time if needed to thin. Drizzle the frosting on the donuts or spread on with a knife.

Enjoy!


adapted from KingArthurFlour.com

Whole Wheat Raspberry Scones

    

I love having a homemade breakfast treat to take to work with me in the morning. Especially on Mondays... it just makes the week start out a little bit sweeter. Try these delicious and rather healthy scones with your favorite coffee or tea in the morning (or as a snack any time during the day)!

Whole Wheat Raspberry Scones
1 cup all purpose flour
1 cup whole wheat flour (if you don't have whole wheat flour you can use another cup of all-purpose)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup fresh or frozen raspberries
1/2 cup sour cream or plain or vanilla yogurt
1 1/2 teaspoons vanilla
1 egg, beaten

for the egg wash... 1 egg mixed with 1 tablespoon milk

for the glaze...
1 cup powdered sugar
1 to 2 tablespoons water
1 teaspoon raspberry puree (optional)

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the flours, sugar, baking powder, baking soda, and salt. Cut in the butter with two knives or a pastry blender until the mixture resembles course crumbs. Gently stir in the raspberries. In a small bowl, whisk together the sour cream, vanilla, and egg. Add the liquid mixture to the large bowl and fold with a spatula to combine.

Dump the mixture onto a well-floured surface and pat into a circle. Using a sharp knife, cut the circle into 8 equal segments (you can cut each segment a second time if you want smaller scones). Place the scones about 2 inches apart on your prepared baking sheet.

Brush the top of each scone with the egg wash. Bake for 18 - 20 minutes or until golden. Remove from oven and cool completely on a wire rack.

In a small bowl, combine the powdered sugar and water until smooth. Add a few drops of water if needed to thin. Spread glaze on each scone.

If you wish to add the raspberry drizzle, add a little raspberry puree to the remaining glaze. Place the raspberry glaze in a ziplock bag, snip off one corner, and drizzle the raspberry glaze on each scone.

Enjoy!

Gluten-Free Banana Blueberry Muffins

This is a combination of two of my favorite gluten-free muffin recipes. I feel like these might be at least a little healthy. I mean, they DO have two kinds of fruit! Does this muffin count as one of my fruit servings for the day?! If so, I'll have two!

    

Gluten-Free Banana Blueberry Muffins
1 cup oat flour
1/4 cup coconut flour
3/4 cup sorghum flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
2 tablespoons canola oil
3/4 cup brown sugar
2 eggs
3 very ripe bananas
1 cup fresh blueberries

Prepare a 12-cup muffin pan with paper liners or spray with non-stick cooking spray. 
Preheat your oven to 350 degrees.

In a medium bowl, combine the flours, baking soda, xanthan, and salt. In a separate large bowl, cream together the butter, canola oil, and brown sugar using an electric mixer (or you can do it by hand if you like). Add the eggs and bananas, mixing until evenly combined. Slowly add the flour mixture to the banana mixture and mix until smooth. Fold in the blueberries.

Divide the batter evenly among the muffin cups. Bake for 20 minutes.

Enjoy!

Gluten-Free Baked Donuts

I'm always trying to find ways to create the treats Katie could enjoy before she became gluten-free. These donuts don't quite match the raised version she used to love with cinnamon sugar on top, but they are rather yummy. She liked them (and so did everyone else in the house)! Even the biggest gluten-free critic in the house ate one for breakfast. This is a basic baked donut recipe that you could get very creative with... my version was an attempt at Katie's old favorite - glazed with cinnamon sugar on top. You could coat them in powdered sugar, top them with chocolate glaze, or go for frosting with sprinkles! The possibilities are endless...

    

Gluten-Free Baked Donuts
1 cup gluten-free all-purpose flour (I prefer Pamela's brand)
3/4 teaspoon baking powder
3/4 teaspoon baking soda

3/4 teaspoon xanthan gum
pinch of salt
1 egg (lightly beaten)
1/3 cup buttermilk
1 tablespoon canola oil
2 teaspoon lemon juice
2 1/2 tablespoons agave syrup

(makes 6 donuts)

for the glaze...

1/2 cup powdered sugar

2 teaspoons water (plus more if needed to thin)

1/4 cup sugar mixed with 1 tablespoon cinnamon

In a medium bowl, combine the 1/4 cup sugar and cinnamon. Set aside.

Preheat your oven to 400 degrees. Lightly grease the wells of a donut pan with canola oil.

In a large bowl, whisk the flour, baking powder, baking soda, xanthan, and salt. Make a well in the center and add the egg, buttermilk, canola oil, lemon juice, and agave. Fold together until evenly combined. 

Transfer the mixture to a pastry bag or a large ziplock bag with one corner snipped off. This is the best way to get the mixture into your donut pan, but you could also simply spoon it in if you like. Pipe the batter evenly into the donut pan.

Bake for 8 minutes. Cool on a wire rack.

While the donuts are cooling, mix up some glaze. Combine the powdered sugar and water in a medium bowl until smooth.

Dip the top of each donut into the glaze, allowing any excess to drip off. Then immediately dip into the cinnamon sugar mixture.

Enjoy!! ... maybe with you favorite cup of coffee or tea for breakfast!