What to do for dinner? Have some eggs? Frittata!!!
In this frittata: zucchini, red bell pepper, mushrooms, onion, garlic, sliced oven roasted turkey lunch meat, one slice of provolone cheese, three slices of prosciutto crisped first in the microwave, artisan cheddar cheese.
Sauté your veggies in some oil until soft, add any seasoning, add the meat to warm, dot top with cheese, scramble eight eggs and pour over the goodies. Let eggs set for a bit on the stovetop then pop into a 450 degree oven for 5-7 minutes to cook the top.
I used a 12″ pan, if you use an 8″ pan you may only need six eggs.
I ran across this recipe by Tasting Table and thought it looked great, but wasn’t gluten-free and I don’t care for dates. Googling “quinoa bar” gave me a barrage of recipes to choose from and after looking at a few (remember my “what I have on hand” and “not too many ingredients” rules) I did a mash up of 3-4 recipes I ran across. Please note that measurements are approximate, if you have a bit more or a bit less, this recipe will accommodate you.
- 1/2 C almond meal or flour
- 1 C quinoa, cooked
- 1 C rolled oats (I use gluten free oats from Trader Joe’s)
- 1/2-3/4 C nuts, chopped
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1-2 Tbsp hemp seeds
- 1 Tbsp chia seeds
- 1/2-3/4 C dried fruit (I love using the Golden Berry Blend from Trader Joe’s but you can use dried cranberries, raisins, chopped apricots or whatever you have on hand)
- 1/3 C nut butter (peanut, almond, cashew, sunflower seed**)
- 1/4 C honey or maple syrup
- 1/3-1/2 C unsweetened applesauce or banana (small or about half of a medium banana)
- 1 egg white**
- 1/2 tsp vanilla
- Coconut oil for greasing pan
- Combine all the wet ingredients together in a small bowl and mix well
- Combine all dry ingredients in a large bowl and mix well
- Form a well in the center of the dry ingredients and pour the wet ingredient mixture
- Combine well, mixture will be very sticky
- Spoon into a greased 8×8 or 9X5 loaf pan, smooth the top and bake at 375 for 20 minutes or until golden brown
- Let cool, cut into 6-8 pieces
- Store in the refrigerator
- Sunflower seed butter will give your bars a lovely green streaks due to the chlorophyll in the sunflower seeds reacting with the baking soda. It doesn’t affect the taste and could be a fun addition to a St. Paddy’s day brunch.
- You can substitute a chia egg or flax egg for the egg white. If using the chia egg, just remove the chia seeds from the dry ingredients, I found having both was a bit too much.
- Chia egg – 1 Tbsp chia seeds + 3 Tbsp water + 15 minutes = egg substitute
- Flax egg – 1 Tbsp ground flax seeds + 3 Tbsp water + 15 minutes = egg substitute. If using whole flax seeds add an additional Tbsp of water
- Nut allergies, substitute another gluten-free flour, bean flours would be a good choice. Instead of nuts, up the amount of hemp/chia seeds and/or dried fruit. Use sunflower seed butter which usually doesn’t affect folks with nut allergies or substitute more applesauce/banana
- Double the recipe? Use a 9×13 pan, same temperature and baking time
Many gluten-free baked goods can have a gritty texture, funky taste and be really expensive. For those who have looked at gluten-free baking recipes, most start with “buy these 4-5 types of flours along with xanthan or guar gum you can make your own baking mix” What they don’t tell you is finding all those flours can take up a lot of time, can be pricey and your baking mix can go rancid in 3-6 months. Personally, I like to keep it simple and pay a little more for convenience and peace of mind. Pamela’s Pancake and Baking mix was an FABULOUS suggestion from a friend who has a niece with Celiac.
I followed the recipe on the package and didn’t like the consistency and added more fruit which increased the amount of muffins and made a lovely moist muffin! This recipe is also very flexible depending on what fruit you have handy, is getting overripe, you are cleaning out your fridge/pantry or have something yummy you’d like to add. Yield: approximately 8 regular sized muffins or 12 mini-muffins depending on how many add-ins you choose to have.
- 1 1/4 C Pamela’s mix
- 1/4 C hemp seeds, finely chopped nuts, etc. (optional)**
- 1/4 C water
- 1/3 C honey
- 1 tsp vanilla
- 1 egg
- 1 C of fruit (bananas, applesauce-sweetened or unsweeted, pumpkin, etc.)
- 1/2 C of mix-in fruit (blueberries, raspberries, cut up strawberries, dried fruit**)
- Preheat oven to 350 degrees and grease muffin tin(s). I don’t advise using paper muffin liners, I found I lose a lot of muffin stuck to the paper, even after it’s cooled
- Put your dry ingredient(s) into a bowl
- Add water, honey (greasing your measuring cup helps with extraction) and vanilla and mix, I like using a fork, less sticks than a whisk plus you get everything off the bottom
- Gently mix in the cup of fruit until well combined
- Fold in your “mix in” fruit to the batter
- Spoon batter into greased muffin tins, nearly to the top.
- Bake regular sized muffins for 18-20 minutes and minis for 12-14 minutes.
- Let cool for 5 minutes in tin and then remove to finish cooling, this will prevent them from getting soggy.
- If using dried fruit or chia seeds with your dry ingredients add an additional 1/8-1/4 C of water
- If you are using sweetened fruit you can adjust the amount of honey
- This recipe has no fat in it, the muffins will not brown like ones that had shortening or butter. If that is important to you I have found using a nonstick oil spray on the top of the batter will enable them to brown.
Helpful hint: Using a fork on a cutting board to mash your bananas is the quickest and easiest way I have found plus it keeps chunks of bananas relatively equal size
Timesaver: You can do a combo of regular and mini-muffins, easiest way is to put your regular muffins in the oven then fill your mini tins, by the time you are done, 5 minutes or so have passed and they can come out at the same time!