Andrew and I recently filmed a video for my socials of five easy gluten free breakfast ideas. We spent the whole day baking and shooting these delicious recipes that we have been enjoying for days now. I snapped a few photos on my camera that I thought I would share in this blog post with the finished dishes as well! I thought it would be helpful for those of you that are gluten-free or have recently gone gluten-free. For those of you that are new here, Andrew is a chef & food consultant and these recipes are all from his cookbook, “The Simple Art Of Gluten-Free Baking Cookbook“.

Chocolate Flax Crunch Bars

Yields: 20-24 bars

Ingredients:

4 cups (360g) gluten-free rolled oats

1 1⁄2 teaspoons (3g) ground cinnamon

1 cup (160g) whole flax seeds 2⁄3 cup (110g) dried fruit like cranberries, cherries, or apricots

2 cups (240g) almond flour

1 teaspoon (5g) salt

2 cups (340g) chocolate chips (or dairy-free chocolate chips) 1 cup (140g) raw sunflower seeds

1 cup (240ml) honey (or maple syrup)

1 cup (240ml) melted coconut oil, cooled

2 teaspoons (10ml) vanilla extract

Directions:

1.Preheat the oven to 350 °F (177 °C). Place a sheet of parchment paper in a large baking dish (13 x 9 inches).

2. Add almond flour, oats, cinnamon, flaxseeds, salt, chocolate chips, dried fruit, and sunflower seeds into a mixing bowl and stir well.

3. Make a depression in the middle of the mixture. Add coconut oil, vanilla, and honey into the depression and mix well.

4. Place the mixture in the baking dish and press it down well. You can use the back of a measuring cup to do so.

5. Bake at 350 °F (177 °C) for about 22–25 minutes for chewy bars or 25–30 minutes for crunchy bars. Cut the bars after they cool completely. If you have made crunchy bars try cutting them while still warm or they may break while cutting.

6. Store the leftover bars in an airtight container at room temperature for 3 days or 10 days in the refrigerator. You can freeze them in freezer-safe bags for about 3 months but wrap each bar in plastic wrap before freezing.

Bakery Style Blueberry Muffins

Yields: 24 standard muffins or 12 jumbo muffins

Ingredients:

2⁄3 cup (150g) butter, softened (or dairy free butter)

2 cups (400g) granulated sugar

2⁄3 cup (160g) plain yogurt (or non-dairy yogurt)

2 cups (480ml) whole milk (or milk alternative)

2⁄3 cup (150ml) melted, slightly cooled coconut oil

4 large eggs at room temperature (or flax eggs)

2 teaspoons (10ml) vanilla extract

6 cups (720g) gluten-free 1:1 flour

2 teaspoons (10g) ground cinnamon

2 tablespoons (30g) baking powder

3 cups (450g) fresh or frozen blueberries (do not thaw if frozen)

Directions:

1. Start by preheating the oven to 425 °F (220 °C). Grease muffin pans with cooking spray or line them with disposable liners.

2. Add butter, sugar, yogurt, milk, oil, eggs, and vanilla into a bowl and stir until well incorporated.

3. In a separate bowl combine flour, cinnamon, and baking powder. Gradually add the flour mixture to the wet ingredients and mix them together with a spoon or rubber spatula until well incorporated.

4. Gently fold in the blueberries until distributed evenly throughout the batter.

5. Distribute the batter equally into prepared muffin cups (about 3⁄4 full).

6. Place the muffin pans in the oven and bake for 5 minutes at 425 °F (220 °C) then turn the temperature down to 350 °F (177 °C) and continue baking for 25–30 minutes or until lightly golden brown on top and a toothpick inserted in the center comes out clean.

7. Remove the muffin from the oven and allow them to cool in the pan for 10 minutes. Gently remove the freshly cooled muffins from the pans and allow them to cool completely on a wire rack. Store them in the fridge in a sealed container for up to 7 days or freeze them to enjoy later.

Orange Cardamon Scones

Yields: 8 large scones

Ingredients:

3 1⁄2 cups (420g) gluten-free 1:1 flour

4 teaspoons (20g) baking powder

3 tablespoons (45g) granulated sugar

1 1⁄2 teaspoons (2g) ground cardamom

zest of orange

1⁄2 teaspoon (3g) salt

2 large eggs (or flax eggs)

1⁄2 cup (120ml) yogurt (or dairy- free yogurt)

1⁄2 cup (120ml) maple syrup

1⁄2 cup (115g) butter, chilled, cubed (or vegan butter)

For the glaze:

1 cup (125g) powdered sugar 2 tablespoons (30ml) orange juice

Directions:

1. Combine flour, baking powder, sugar, cardamom and salt in a mixing bowl.

2. Add cubed butter and cut into the dry ingredients using a fork until only pea-sized lumps remain. Place the bowl into the fridge while you mix the wet ingredients.

3. Whisk together yogurt, eggs, maple syrup, and orange zest until well combined.

4. Add the flour mixture to the wet ingredients and mix well, there should still be clumps of butter in the dough.

5. Divide the dough into 2 equal portions and cover with plastic wrap. Place in the freezer until the oven is preheated.

6. Preheat the oven to 400 oF (200 oC). Place a sheet of parchment paper on a baking sheet.

7. Remove the dough from the freezer and unwrap them from the plastic. Place the dough balls on the baking sheet and shape them into about 1 1⁄2 inch thick circles. Keep sufficient space between the circles.

8. Bake at 400 oF (200 oC) for 12-14 minutes.

9. Remove from the oven and allow them to cool completely on the baking sheet.

10. Meanwhile, make the glaze: Add powdered sugar, and orange juice into a bowl and whisk well until no clumps are present.

11. Cut each circle into 4-6 equal sections and transfer to a wire rack placed over a baking sheet.

12. Drizzle the glaze over the scones and allow time for the glaze to set. Store in the fridge in a sealed container to keep them fresh.

Chocolate Zucchini Bread

Yields: 1 loaf

Ingredients:

1 cup (120g) gluten-free 1:1 flour

1⁄4 teaspoon (1g) xanthan gum

1 teaspoon (5g) baking powder

1 1/2 teaspoons (8g) baking soda

1⁄2 cup (40g) unsweetened cocoa powder

1⁄2 teaspoon (3g) salt

2 large eggs (or flax eggs) 1/4 cup (60ml) plain yogurt (or dairy-free yogurt)

2 teaspoons (10ml) vanilla extract

1/4 cup (60ml) vegetable oil or melted coconut oil

3⁄4 cup (150g) light brown sugar

1/2 cup (85g) chocolate chips 3 cups (360g) shredded zucchini

Directions:

1. Preheat the oven to 350 oF (177 oC) Coat loaf pan (9 x 5 inches) with cooking spray or line with parchment paper.

2. Add flour, xanthan gum, baking powder, baking soda, cocoa, and salt into a mixing bowl and stir well.

3. Beat eggs in another bowl then add yogurt, vanilla, oil, and brown sugar.

4. Add the egg mixture to the flour mixture and stir until well combined. You will get a thick batter.

5. Spread the shredded zucchini on a plate and pat dry with paper towels to absorbs the excess liquid.

6. Add zucchini into the batter and stir until well combined. 

7. Pour batter into prepared loaf pan and bake at 350 oF (177 oC) for 45–50 minutes or until a toothpick inserted into the center of the bread comes out clean.

8. Allow the bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.

Cheddar Bay Biscuits

Yields: 8 biscuits

Ingredients:

1 3⁄4 cups (210g) gluten free 1:1 flour

1⁄2 teaspoon (3g) xanthan gum 1 1⁄2 teaspoons (8g) cream of tartar

2 teaspoons (5g) garlic powder 1 tablespoon (15g) baking powder

1⁄4 teaspoon (1g) baking soda 3⁄4 teaspoon (2g) kosher salt

2 teaspoons (10g) granulated sugar

8 tablespoons (115g) chilled butter cut into 1⁄4″ cubes (or vegan butter)

1 cup (240ml) cold milk or milk alternative

1 cup (115g) grated cheddar cheese or dairy free cheese

2 tablespoons (30ml) melted butter (or vegan butter) for brushing before baking

Directions:

1. Preheat the oven to 425 °C (220 °C). Prepare a baking sheet with parchment paper and arrange the oven rack to the center position. Cut 8 tablespoons of cold butter into 1/4″ cubes and place back into the fridge until ready to use.

2. In a large mixing bowl whisk together gluten free flour, xanthan gum, baking powder, baking soda, garlic powder, salt, sugar, and cream of tartar together. Take the cold cubed butter out of the fridge and use a fork to cut the butter into the flour until pea size lumps form.

3. Make a well in the center of the dry ingredients and pour milk into the center of the well. using a rubber spatula, mix the milk into the flour until a loose dough forms. make sure there are no clumps of flour at the bottom of the bowl. Work fast so the butter does not melt, you should still see small clumps of butter in the dough.

4. Add shredded cheddar cheese and mix until just incorporated

5. Using a 1/2 cup measuring cup lightly greased with cooking spray, scoop the dough onto a prepared baking sheet about 2 inches apart. Using a basting brush, lightly brush melted butter over each biscuit.

6. Place onto center oven rack and bake for 15 minutes or until golden brown on the top

7. To make garlic butter topping: Add melted butter, garlic powder, and parsley into a small bowl and mix well.

8. Brush the garlic butter over the hot biscuits. Cool for at least 5 minutes and serve warm.

“The Simple Art Of Gluten-Free Baking Cookbook” is available on Amazon! You can find so many of your favorite classic pastries and more in this book. Be sure to check back from more baking/cooking posts in the future!

XOXO