These healthy beauties are a cross between a comforting bowl of oatmeal and a satisfying scone. Sturdy enough to be sliced and toasted, serve them with almond or walnut butter and your favorite marmalade: all the pleasure and none of the (pain) of conventional breakfast pastry. Note: the oats need to be soaked for 8 … Continue reading
Nathaniel says “Grandpop can have as many of these as he wants!” A veteran of conventional sweets and breakfast goodies, we’re hoping GP thinks this healthy version of a scone is as delicious as we do! A lot of our followers are trying to avoid processed sugar and fast acting leavening agents, instead opting for unyeasted breads made … Continue reading
Delicious, nutritious, easy, fast, this savory dish is perfect for breakfast, lunch, or dinner. Even if you splurge on the nicest free range eggs, organic cheddar, heirloom tomatoes and Vidalia onions, it’s an inexpensive way to satisfy the craving for a hearty meal. Traveling to Lake Tahoe to visit Gus who is working at Stanford … Continue reading
It’s blueberry season! Seems like I just wrote about the pleasure of harvesting fresh berries for breakfast. There’s been a slog of frosty Maine winter since then, making the barefoot trek to the garden especially gratifying. The components of this dessert can be adapted to create other goodies; take liberties when taste and larder dictate. The base is a … Continue reading
Anyone who follows this blog knows we are fans of scones. This recipe is in response to a recent post by Gluten Free For Lunch Boxes reminding that scones made with nut flours may be prohibited on school grounds since exposure to nut proteins is a risk for those with tree nut and peanut allergies. The little bit of Turmeric called for … Continue reading
Hallie told us she checked out Maine Island Multigrain Pancakes to determine the what “grains” made up the flour mixture because her family was experimenting with “paleo” banana pancakes. Our conversation during a walk in the woods led to one of the easiest and most satisfying developments of a recipe in recent memory. Serve them with maple syrup for … Continue reading
Maine Island Pancakes – gluten free, multi-grain, and delicious! We first published the recipe for Maine Island Pancakes in January 2013 without photographs. Easter Sunday provided the perfect opportunity to celebrate spring in Maine by cooking a batch of these special pancakes outside, after which the original post was edited. Stock up on the provisions … Continue reading
Citrus Olive Oil Pancakes – Serves 2-3 INGREDIENTS: 1 Cup Pamela’s GF Baking Mix 1 large organic egg 3/4 cup almond milk (or 1/4 cup more if you prefer thinner pancakes) 2 tablespoons extra virgin olive oil 1 tablespoon grated organic orange zest (no grater in the kitchen, so we finely julienned slices of peel.) 1 cup … Continue reading
Last year’s suggestion to bake traditional scones in March was inspired by St. Patrick’s Day. “Scones, Scones, Scones” was published on March 17th. Since timing is everything we’re reminding you today to add heavy cream, an organic orange, and organic raisins to the weekend marketing list. So you’ll be ready on Monday, the 17th! Optional: add 1/2 … Continue reading
Strata is easy, delicious breakfast comfort food. Serve it with a cold green salad for a satisfying Sunday lunch or dinner. Best, it can be prepared the night before. This recipe is adapted from Gourmet Magazine via Smitten Kitchen, two excellent sources of inspiration. Fontina is flavorful and melty: perfect for a cheesy egg dish. … Continue reading
Gluten Free Gus 