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I look forward to the one day J. and I can sit down for breakfast. I am usually up early, running around while sleepy sounds are heard far from the kitchen. What will it be this morning? Coffee and croissants? Eggs with braised lentils and vegetables?

Perhaps something on the sweeter side…



I feel great excitement during the summer when I can make my way out to the herb garden and pluck a few fresh herbs to work into breakfast. Fresh thyme or rosemary for the scones or a mixture of sweet herbs for the scrambled eggs.

Such decisions… so early in the morning…



After the clanking, mixing and cracking of eggs, we can sit down to enjoy breakfast for some unhurried conversation before the day takes off. Since I rarely sleep in on the weekend, this quick pace early in the morning energizes me after a long restful night and sets the mood for a good day to come.



As with most recipes that have gluten in them, the conversion is pretty simple for gluten-free. Sometimes there are ones that need a little tweaking to have them turn out properly. Various gluten-free flours all have different reactions, but can easily be overcome if any issues arise.  I like to think the gluten-free mix I make at home will work every time, but there are recipes I use this mix for poorly resemble the real thing. But not to worry, a few alterations and were back on track.


For these good morning muffins, I added just a bit more mix to have them looking and tasting like traditional muffins.


“Delicious,” J. replied as the final test muffins were inhaled.

Bingo! Mission accomplished.



If you are not going gluten free, I encourage you to give these muffins a try. I thank all of the wonderful creative gluten-free bakers out there who have paved the way for us to enjoy a better gluten free life!



Coconut Apple Carrot Muffin Recipe [makes 12 small muffins]


1 ½ cups gluten-free baking mix*

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

¼ teaspoon ground cardamom

¼ teaspoon sea salt


½ cup dark brown sugar

2 large whole eggs


½ cup buttermilk

6 Tablespoons sunflower oil

1 ½ teaspoons vanilla extract


1/3 cup flaked coconut

1/3 cup apples, diced

1/3 cup carrots, peeled & diced

1/3 cup currants


½ cup flaked coconut [optional topping]


Preheat oven to 350°F.


1. Whisk g/f mix, baking powder, baking soda, spices and salt together. Set aside.

2. Mix together buttermilk, oil and vanilla extract together and set aside.

3. Whisk eggs and sugar together until pale and airy.

4. Mix wet ingredients and sugar mixture into the dry ingredient just until smooth.

5. Fold in coconut flakes, apples, carrots and currants.

6. Place one #20 scoop of batter in each baking cup.

7. Bake for 25-30 minutes or until centers are done when tested with a toothpick.

*note: You can sprinkle the optional flaked coconut on the batter before baking or sprinkle a little sugar for a nice sugar crust.


I am always thrilled when someone takes pleasure in such simple things. Yesterday it was a friend of mine who wanted nothing less than some good old blueberry pancakes. And I would agree; those simple things make us happy. An outing for breakfast was in order before the day’s activities started.

Arriving at one of my favorite breakfast places [Bon Vie], she got her pancakes. I am often asked if I have any recipes for this or a recipe for that, so I thought posting a recipe for blueberry pancakes would be a great way to send her a recipe. Hopefully she will enjoy this recipe as I enjoyed the pancakes this morning.

This recipe is based off a basic one that can be adapted for whatever fruit or additions you may want to put in the batter.

Blueberry Pancake Recipe

1 ¾ cups all-purpose flour

¼ cup granular sugar

1 Tablespoon baking powder

½ teaspoon sea salt


1 ¾ cups whole milk -or- buttermilk

2 eggs

3 Tablespoons safflower oil

1 Tablespoon unsalted butter, melted

1 teaspoon vanilla extract

1 cup fresh -or- frozen blueberries


1. Whisk together flour, sugar, baking powder and sea salt. Set aside.

2. Combine milk, eggs, oil, butter and vanilla extract.

3. Add wet ingredients into the flour mixture and whisk until smooth.

4. Heat a skillet to medium, using a little butter to grease the pan, pour 1/3 cup batter into pan. Once air bubble form on the surface of the pancake, they are ready to be flipped over. Cook for few minutes. Repeat with remaining batter. Makes 10 pancakes.

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