Ingredient: Eggs
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Gluten Free Flourless Pancakes
Servings Ingredients- 1/2 cup Gluten-free rolled oats (Bob's Red Mill)
- 1/2 cup cottage cheese
- 1 teaspoon vanilla
- 2 Eggs
- 2 egg whites
- Dash cinnamon
- 2 tablespoons Flaxseed Meal
Servings Ingredients- 1/2 cup Gluten-free rolled oats (Bob's Red Mill)
- 1/2 cup cottage cheese
- 1 teaspoon vanilla
- 2 Eggs
- 2 egg whites
- Dash cinnamon
- 2 tablespoons Flaxseed Meal
Instructions- Beat eggs together first. Blend all ingredients together. Pour by spoonfuls onto hot griddle. Flip pancake over when slightly browned. Serve with organic butter and fruit.
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Breakfast Quesadilla
Servings Ingredients- 1/2 cup red onion, julienned
- 1/2 cup red bell pepper strips
- 2 Corn tortillas Organic, Gluten free, Spelt
- 1 oz cheese, finely shredded
- 4 Eggs
- 4 tablespoons salsa fresh fire-roasted
- olive oil
Servings Ingredients- 1/2 cup red onion, julienned
- 1/2 cup red bell pepper strips
- 2 Corn tortillas Organic, Gluten free, Spelt
- 1 oz cheese, finely shredded
- 4 Eggs
- 4 tablespoons salsa fresh fire-roasted
- olive oil
Instructions- Lightly mist a small nonstick skillet with olive oil spray (or substitute with butter or bacon fat) and place it over medium heat. Add the onion and pepper. Cook, stirring occasionally, for 6 to 9 minutes, or until they are crisp-tender and lightly browned on the outside.
- Meanwhile, place a nonstick frying pan, large enough for a tortilla to lie flat, over medium-low heat. Put the tortilla in the pan. Sprinkle on the cheese evenly, covering the tortilla. Let the cheese melt.
- When the onions and peppers are cooked, transfer to a bowl and cover to keep warm. Mist the skillet again with spray and add the eggs. As they begin to set, use a wooden spoon to scrape from one side of the pan to the other, to "scramble" them. Continue scrambling until no runny egg remains. Then spoon the eggs over the cheese on one half of the tortilla. Sprinkle the onion-pepper mixture over that. When the cheese is melted, fold the bare half over the filled half.
- Transfer the quesadilla to a serving plate and cut into 4 wedges. Top with the salsa. Serve immediately.
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Avocado Egg Salad
Servings Ingredients- 6 Eggs
- 1 tablespoon parsley, minced
- 1/2 shallot, peeled and chopped
- 1 avocado, peeled and cubed
- 1/2 lemon, juiced
- 1 tablespoon mustard
- salt and pepper to taste
- lettuce or baguette
Servings Ingredients- 6 Eggs
- 1 tablespoon parsley, minced
- 1/2 shallot, peeled and chopped
- 1 avocado, peeled and cubed
- 1/2 lemon, juiced
- 1 tablespoon mustard
- salt and pepper to taste
- lettuce or baguette
Instructions- Peel and roughly chop the eggs and add them to a bowl, along with the parsley, shallot and avocado.
- Mash the eggs and avocado with a fork until combined. Stir in the lemon juice and mustard and mix well. Season with salt and pepper.
- If using the baguette, cut into slices and toast if desired. Use this as your base. Tear the lettuce into large pieces and place on top of the baguette slices. Top with spoonfuls of the egg salad. Garnish with more parsley if desired.
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Rhubarb Torte
Servings IngredientsCrust:- 1.5 c. rolled oats
- 1 c. brown sugar
- 1 c. softened butter
- 1/5 c. almond flour
- 1/2 c. chopped walnuts
- 1/2 tsp. soda
Filling:- 5 Eggs
- 2 c. turbinado sugar
- 1/3 c. almond flour
- 4 c. fresh rhubarb cut into small pieces
- cinnamon
- Dash of sea salt
- 1 Tbsp. butter
Servings IngredientsCrust:- 1.5 c. rolled oats
- 1 c. brown sugar
- 1 c. softened butter
- 1/5 c. almond flour
- 1/2 c. chopped walnuts
- 1/2 tsp. soda
Filling:- 5 Eggs
- 2 c. turbinado sugar
- 1/3 c. almond flour
- 4 c. fresh rhubarb cut into small pieces
- cinnamon
- Dash of sea salt
- 1 Tbsp. butter
Instructions- Mix until crumbly. Pat 3/4 of the mixture into a 9x13 pan. Reserve rest of the mix for topping.
- Beat eggs, add sugar, flour and salt.
- Add rhubarb to filling mixture.
- Slowly pour filling into crust.
- Sprinkle with remaining crust mixture.
- Lightly sprinkle top of the torte with cinnamon.
- Dot with dabs of butter if desired.
- Bake in a 350 F. oven for 50-60 minutes.
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Pumpkin Custard
Servings Ingredients- 2 Eggs
- 1/2 cup Agave Nectar
- 1 1/2 cups pumpkin
- 1 cup coconut milk or evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- hot water
Servings Ingredients- 2 Eggs
- 1/2 cup Agave Nectar
- 1 1/2 cups pumpkin
- 1 cup coconut milk or evaporated milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- hot water
Instructions- Butter a shallow 1 1/2 quart baking dish.
- In a medium mixing bowl, mix together eggs, Agave, and pumpkin.
- Slowly mix in coconut milk.
- In a separate medium bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt.
- Add liquid mixture to the spice mixture and pour into the prepared baking dish.
- Set dish in a large baking pan and add hot water to a depth of about 1 inch.
- It should come about halfway up the side of the inner baking dish.
- Bake for about 50 minutes at 325 degrees or until custard is set and a knife inserted near the center comes out clean.
- Cool completely before serving.
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Pumpkin Cookies
Servings Ingredients- 2 Eggs
- 3 ounces apple juice concentrate
- 3 ounces orange juice concentrate
- 2 tablespoons yogurt
- 1 1/2 cups pumpkin, cooked fresh or canned
- 2 1/2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 teaspoon Baking soda
- 1 cup seeds or nuts
- 1/2 teaspoon extra-virgin olive oil, to coat pan
Servings Ingredients- 2 Eggs
- 3 ounces apple juice concentrate
- 3 ounces orange juice concentrate
- 2 tablespoons yogurt
- 1 1/2 cups pumpkin, cooked fresh or canned
- 2 1/2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 teaspoon Baking soda
- 1 cup seeds or nuts
- 1/2 teaspoon extra-virgin olive oil, to coat pan
Instructions- Preheat oven to 375 F., and lightly coat two cookie sheets with oil.
- Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well.
- In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender.
- Stir just until combined, but don't over mix.
- Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets.
- These cookies don't spread when baked, so shape the dough as you wish.
- Bake in the oven for 15 to 18 minutes until cooked through and nicely browned.
- Remove from the oven and let the cookies cool on a rack.
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Oatmeal Cranberry Cookies
Servings Ingredients- 10 tablespoons butter
- 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
- 1 teaspoon vanilla extract
- 2 Eggs
- 1 1/2 teaspoons Baking soda
- 1 pinch salt
- 1 2/3 cups cups Pamela's Gluten-free Baking Mix
- 1 cup Gluten-free rolled oats (Bob's Red Mill)
- 2 cups chopped dried cranberries
- 3/4 cup chopped walnuts
Servings Ingredients- 10 tablespoons butter
- 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
- 1 teaspoon vanilla extract
- 2 Eggs
- 1 1/2 teaspoons Baking soda
- 1 pinch salt
- 1 2/3 cups cups Pamela's Gluten-free Baking Mix
- 1 cup Gluten-free rolled oats (Bob's Red Mill)
- 2 cups chopped dried cranberries
- 3/4 cup chopped walnuts
Instructions- Preheat oven to 350 degrees F.
- Blend butter and sugar until fluffy.
- Add eggs and vanilla and mix well.
- In a separate bowl sift flour, baking soda, and salt together.
- Stir in to butter mixture.
- Stir in the oats.
- Fold in nuts and cranberries.
- Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart.
- These cookies spread.
- Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry.
- Cool on wire racks and enjoy.
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Molasses Ginger Cookies
Servings Ingredients- 4 1/2 cups flour (substitute with Pamela's Gluten-Free Flour)
- 4 tsp grated fresh ginger
- 2 tsp. Baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. cloves
- 1/4 tsp. salt
- 1 1/2 cup shortening
- 2 cups brown sugar
- 2 Eggs
- 1/2 cup molasses
- 3/4 cup raw sugar
Servings Ingredients- 4 1/2 cups flour (substitute with Pamela's Gluten-Free Flour)
- 4 tsp grated fresh ginger
- 2 tsp. Baking soda
- 1 1/2 tsp. cinnamon
- 1 tsp. cloves
- 1/4 tsp. salt
- 1 1/2 cup shortening
- 2 cups brown sugar
- 2 Eggs
- 1/2 cup molasses
- 3/4 cup raw sugar
Instructions- Set oven to 350.
- In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.
- Set aside. In a large bowl beat shortening until soft.
- Gradually add the 2 cups of sugar; beat until fluffy.
- Add eggs and molasses; beat well.
- Add half the flour mixture; beat until combined.
- Stir remaining flour in with a wooden spoon.
- Using a scooper, shape dough into balls.
- Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet.
- Bake 12-14 minutes.
- Let stand before moving to a cooling rack.
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Gluten-free Banana Quinoa Muffins
Servings Ingredients- 1/2 cup Pamela's Gluten-free Baking Mix
- 1/2 cup Quinoa Flakes
- 2 tablespoons raw honey
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Himalayan Pink Salt
- 2 Ripe bananas
- 2 Eggs
- oil for coating
Servings Ingredients- 1/2 cup Pamela's Gluten-free Baking Mix
- 1/2 cup Quinoa Flakes
- 2 tablespoons raw honey
- 2 teaspoons baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Himalayan Pink Salt
- 2 Ripe bananas
- 2 Eggs
- oil for coating
Instructions- Preheat oven to 400 degrees.
- Mix flour and flakes with dry indredients.
- In a separate bowl, mix together bananas, eggs, and honey.
- For more moist muffins, add 1-2 teaspoons of coconut oil.
- Add to dry ingredients.
- Pour into greased muffin tins half full.
- Bake 20-25 minutes at 400 degrees.
- Cool slightly before removing muffins from tin.
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Gluten-Free Banana Cranberry Muffins
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Instructions- Preheat the oven to 350 degrees.
- In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
- Mix well and set aside.
- In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
- Add dry ingredients and mix just until combined.
- Stir in cranberries.
- Spoon batter evenly into each cup of prepared muffin tin.
- Let stand for 30 minutes.
- Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
- Remove from the pan immediately and let cool completely on a rack.