Tuesday, September 27, 2011

Breakfast Recipes

How about some tasty, warm, and nourishing breakfast recipes today?  Sounds good to me on this chilly autumn morning.  These are all gluten free and dairy free!
I love keeping a few cans of pumpkin puree on hand so that I can add some to so many things besides the recipes here.  My favorite is Farmer's Market Organic Pumpkin.

First recipe up is a long time family favorite.

Rice Pudding
2 cups cooked white or brown rice (use up left over rice or make fresh rice)
2 cups (separated) milk or milk substitute (I use vanilla almond milk)
2-4 tablespoons sugar (if using a sweet milk, can cut back on sugar)
few dashes of salt
1 egg
raisin, nuts, craisins, cinnamon, nutmeg, vanilla--all optional
In a pot, combine the cooked rice, 1 1/2 cups milk, salt, and sugar.  Heat over medium high heat and stir.  The higher the heat, the more often you'll need to stir so that it doesn't burn or stick to the bottom of the pot.  Once most of the milk has thickened and been absorbed (15-20 min), crack your egg in a separate bowl (I use a large cereal bowl or small mixing bowl).  Use a fork to beat the egg.  Add remaining milk to the egg and use fork again to mix.  Spoon a spoonful of the hot rice mixture in to the egg bowl.  Stir the egg mixture rapidly. (You are tempering your egg.)  Add more rice to egg mixture and stir again.  I do this about 4-5 times.  Then slowly add egg mixture back in to the pot and stir while adding it in.  Continue to cook and stir over medium heat for at least 3-5 minutes.  I usually cook mine longer so that I can get a nice thickness.  During this time, add in the vanilla, cinnamon, nutmeg if using.  Also, nuts and dried fruit can be added at this time or can be added on top when serving.

Pumpkin Buckwheat Pancakes
1 cup buckwheat (despite its name, buckwheat IS gluten free)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2-1 teaspoon pumpkin pie spice
1 egg
1/2-3/4 can of pumpkin puree
Optional--chopped apple and/or chopped nuts

Combine all ingredients except for the water in a bowl.  Stir and mix it all well.  The batter will be thick.  (If you are making this the night before for cooking the next morning, stop here, cover, and refrigerate.)  Slowly add water and stir to get desired consistency for pancake batter.  I usually use about a cup of water added in 1/3 cup amounts.  Heat skillet over medium heat.  Add a bit of oil or butter to the pan.  Just a small amount so that the pancakes don't stick. Pour or spoon desired amount of pancake batter in to pan.  Cook until bubbles on top start popping and the under side is browned, then flip and cook another 30 seconds to 1 minute.
Serve with applesauce and or maple syrup (cheddar cheese and apples are also wonderful with these!)

Pumpkin Quinoa Pudding
1 cup quinoa
2 cups water
1-2 cups milk or milk substitute
dashes of salt
2-4 Tablespoons sugar (I used cinnamon sugar)
1 egg
1/4-1/2 cup pumpkin puree
cinnamon and/or pumpkin pie spice
Combine quinoa and water in a pot. Bring to a boil, then reduce heat to a simmer.  Simmer for about 15 minutes until all the water is absorbed.  Add 1 1/2 cups milk, dashes of salt, and sugar.  Stir and cook over medium to medium-high heat until most of the milk is absorbed and thickened.  In a separate bowl combine the remaining milk, egg, and pumpkin puree.  Add a spoonful of quinoa to the egg mixture and stir.  Do this about 4-5 times to temper your egg.  Then slowly pour the egg mixture back in to the pot and continue stirring.  Cook and stir for at least 3 minutes or continue until desired thickness.  During these last minutes, add in the cinnamon or pumpkin pie spice.  Also, raisins, nuts, or other dried fruit can be mixed in or served on top.

When I serve the rice and quinoa puddings, the kids like theirs with a bit more almond milk added on top.
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1 comment:

  1. Erin-

    Love these! Would you like to dream up a recipe to be featured at my Back-to-School recipe series! Great tip about the buckwheat/pumpkin pancakes. Need to give those a try!



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