Gluten Free Safari: Brekké
Creative Commons image credit, below.
Brekké (otherwise known, in regular American-speak, as "breakfast"), is an amazing meal! Did you know that in some cultures, tomatoes on bread, seaweed and herring are a normal part of breakfast? We'd probably all be a lot healthier if this was the way we ate, as well.
But, in the meantime, there are several varieties of gluten free pancake mix (I just saw at least two and probably more at Whole Foods). And, for those who love, love, love granola (raised hand over here), Bob's Red Mill makes gluten free oats! Now, if you've run out of time this week to make your own granola, then try this as a go-to: try swizzling honey (just plain honey) over granola, pour milk over the oats, and enjoy. Can't get much simpler.
Of course, eggs are naturally gluten free, and gluten free sausages and ham exist as well (Hempler's is a great brand).
And then there are waffles: several gluten free varieties animate the chilly frozen food shelves. Back to the healthy: fruit, of course, is naturally amazing, but if you need to kick up a bowl of fruit just a little, try a few unsweetened coconut shavings on top (preferably toasted). If the only coconut you see in the local store is the sweetened coconut flake variety (such as Baker's), then call any and all health food stores within shouting distance, and I'll bet you find some.
Copyright, Karen Fleur Tofti-Tufarelli, 2010-2012, all rights reserved
But, in the meantime, there are several varieties of gluten free pancake mix (I just saw at least two and probably more at Whole Foods). And, for those who love, love, love granola (raised hand over here), Bob's Red Mill makes gluten free oats! Now, if you've run out of time this week to make your own granola, then try this as a go-to: try swizzling honey (just plain honey) over granola, pour milk over the oats, and enjoy. Can't get much simpler.
Of course, eggs are naturally gluten free, and gluten free sausages and ham exist as well (Hempler's is a great brand).
And then there are waffles: several gluten free varieties animate the chilly frozen food shelves. Back to the healthy: fruit, of course, is naturally amazing, but if you need to kick up a bowl of fruit just a little, try a few unsweetened coconut shavings on top (preferably toasted). If the only coconut you see in the local store is the sweetened coconut flake variety (such as Baker's), then call any and all health food stores within shouting distance, and I'll bet you find some.
Copyright, Karen Fleur Tofti-Tufarelli, 2010-2012, all rights reserved
Pumpkin Pie Amaranth Porridge (happily shared by Sarah Britton, founder of "My New Roots" website)
Copyright, Sarah Britton, 2012, all rights reserved.
Serves 2
Ingredients:
½ cup amaranth, soaked if possible (minimum 8 hours)
1 cup coconut milk, or water (you may need more if using un-soaked grains)
1/3 cup pumpkin puree (preferably fresh, or canned)
pinch of sea salt
pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)
1/3 vanilla bean pod
maple syrup to taste
1/3 cup coconut flakes, toasted
Directions:1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken. 3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.
Recipe and photo: Copyright, Sarah Britton, 2012, all rights reserved.
The story behind this recipe! I stumbled onto a great website out of Australia; and, through that, I found "My New Roots" (click here) -- Sarah's website -- and this great recipe! Sarah was nice enough to offer to share it. "My New Roots" is amazing and inspirational!
Ingredients:
½ cup amaranth, soaked if possible (minimum 8 hours)
1 cup coconut milk, or water (you may need more if using un-soaked grains)
1/3 cup pumpkin puree (preferably fresh, or canned)
pinch of sea salt
pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)
1/3 vanilla bean pod
maple syrup to taste
1/3 cup coconut flakes, toasted
Directions:1. Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.2. Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken. 3. Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.
Recipe and photo: Copyright, Sarah Britton, 2012, all rights reserved.
The story behind this recipe! I stumbled onto a great website out of Australia; and, through that, I found "My New Roots" (click here) -- Sarah's website -- and this great recipe! Sarah was nice enough to offer to share it. "My New Roots" is amazing and inspirational!
