Treat that special mom to a delicious
breakfast-in-bed courtesy of Delight Gluten-Free Magazine's recipes. Don't forget to do the dishes afterwards!
Traditional Eggs Benedict
Yield: 1 serving
2 poached eggs
1 Food for Life English muffin
2 slices Canadian bacon
2 tablespoons hollandaise sauce
- Bring a pot of water to boil and poach eggs to desired doneness.
- Toast English muffin to desired toastiness.
- Prepare hollandaise sauce according to recipe below.
- Assemble the eggs Benedict open-face in the following order: English muffin, Canadian bacon, poached egg. Then top each half with hollandaise sauce.
Yield: 1 cup
3 egg yolks
1 ½ ounces water
½ ounce lemon juice
9 ounces butter, melted
- Combine the egg yolks, water, and lemon juice in a metal mixing bowl and whisk over a warm water bath until egg yolks are thickened and a pale yellow color, about the consistency of whipped cream.
- Whisk in the melted butter in a slow, steady stream.
- Adjust the seasoning with salt and pepper.
Brown Sugar & Cinnamon Pancakes
Yield: 10 pancakes
1/2 cup all-purpose gluten-free flour
½ cup Cream of Rice cereal, uncooked
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 tablespoon brown sugar
1 cup milk
2 tablespoons margarine or butter, melted
- Mix gluten-free flour, rice cereal, baking powder, ground cinnamon, and brown sugar in medium bowl; set aside.
- Beat egg, milk, and margarine with a wire whisk until well blended. Add to dry ingredients; mix just until blended. Let stand 5 minutes; stir in blueberries.
- For each pancake, ladle scant 1/4 cup batter onto hot griddle or into hot skillet sprayed with cooking spray. Cook until bubbles form on tops, then turn over to
Blueberry Oat Muffins
Yield: 12 muffins
For the Topping
¾ cup quick cook gluten-free oats
¼ cup light brown sugar
¼ cup butter or margarine, melted
For the Muffin Batter
2 ¼ cups gluten-free all-purpose flour (we used Gluten-Free Pantry)
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
1 cup whole milk or buttermilk
¼ cup vegetable oil
2 teaspoons vanilla extract
1 cups frozen blueberries
- Preheat oven to 400 degrees F. Line cups of a 12-muffin muffin pan with liners and lightly spray with non-stick spray.
- To make the topping, in a small bowl, combine the oats, brown sugar, and melted butter until crumbly. Set aside until ready to use.
- For the muffin batter, sift together gluten-free flour, baking powder and salt.
- In the bowl of a standing mixer, combine sugar, eggs, milk, oil, and vanilla and mix until well combined.
- Slowly add the dry ingredients and mix on low-speed until well mixed. Using a spatula, fold in the blueberries.
- Pour the batter evenly into the 12 prepared muffin cups and then sprinkle the crumb topping on top of each muffin.
- Bake for 20 to 22 minutes, until a toothpick inserted comes out clean. Cool before serving.
Posted on Fri, May 11, 2012
by Maureen Stanley filed under