Breakfast
Blueberry Muffins
Ingredients:
- 1.5 cups blueberries
- 2 cups gluten free baking flour
- 2 tsp. baking powder
- 1 cup of milk
- 2 eggs
- 2 tsp. vanilla extract
- 3 tbsp. maple syrup
- lemon juice from lemon wedge
- 1 tsp. lemon zest
Directions: In a large mixing bowl, mix wet ingredients. Next sift dry ingredients into wet batter and stir until it has a pancake like consistency. Carefully fold in blueberries. Butter muffin pan and bake at 350 degrees for 16 - 18 minutes. Broil on high for 1 - 2 minutes to lightly brown tops of muffins.
Chia Seed Pudding
Ingredients:
- 3 tbsp. chia seeds
- 1.5 cups of milk
- fruit (peaches, strawberries, blueberries)
Directions: Add chia seeds to a bowl or mason jar and cover with milk of your choice (whole milk, almond, soy). Stir thoroughly so all seeds are coated and to avoid clumps. Refrigerate for 30 minutes and stir again. Add more milk as needed. Refrigerate again for at least another 30 minutes or overnight. Top with fruit, nuts, gluten free oats or nut butter of your choice. Enjoy!
Gari / Garri West African Breakfast Porridge
Ingredients:
- 1/4 cup gari
- sugar or sweetener of your choice
- 1/2 cup hot water
- 1/4 cup of milk (optional)
- toasted peanuts (traditional) or nuts of your choice (optional)
Directions:
In a bowl, add gari with sugar (about 2 - 3 tsp.) and cover with hot water. Stir until it thickens. Add in more gari if porridge is too watery. Add milk (can be made without) and toasted nuts. (Traditionally served chilled but I like it warm.)
Oatmeal
Ingredients:
- 1/4 cup gluten free oats
- 1.5 cups of milk of your choice or water
- 2 tbsp. salted butter
- sweetener of your choice: sugar, coconut sugar, honey, or maple syrup
Rosa Park's Peanut Butter Pancakes
Ingredients:
- 1 cup gluten free baking flour
- 1/3 cup creamy peanut butter
- 3 tbsp. salted butter
- 2 tbsp. baking powder
- 2 tbsp. white granulated sugar
- 1 cup milk
- 1 egg
Directions:
Melt peanut butter with butter. In a large mixing bowl, pour in peanut butter, butter, egg and milk. Stir thoroughly until well combined. Add in baking flour, sugar and baking powder. Stir together - batter should be thick enough to stay on an upside down spoon, not like your typical pancake batter. On a slightly greased skillet, spoon about 2 - 3 tbsp. of pancake patter into the pan. Let cook until bubbles pop up around the edges and part of the center, about 3 minutes. Carefully flip and cook on the other side for an additional 2 minutes on medium heat. Makes about 8 - 9 pancakes.