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Recipe by Beth Hillson
Makes 14 to 16 cookies
These yummy, not-too-sweet cookies are healthy and satisfying – great for breakfast on the go, brunch or snacking. 
Double the recipe, wrap well, and store in the freezer.
1 1/2 cups all-purpose gluten-free blend
1/2 cup whole grain gluten-free flour (like amaranth, buckwheat, or sorghum)
1 teaspoon xanthan gum
1/4 teaspoon salt
1⁄3 cup packed light brown sugar, more for sprinkling on top
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
5 tablespoon cold unsalted butter or buttery non-dairy spread, cut into small pieces
2 large eggs
½ cup yogurt, soy or coconut yogurt plus 2 tablespoons for brushing tops of cookies
2 teaspoons vanilla extract
¾ cup fresh blueberries, rinsed and drained
½ cup coarsely chopped walnuts or crispy gluten-free cereal
Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Combine the flour blend, whole grain flour, xanthan gum, salt, brown sugar, baking powder, baking soda, and cinnamon in a large bowl. Mix until the brown sugar is blended into the ingredients. Cut in the butter until the mixture resembles coarse meal.
In a separate bowl using a mixer, beat the eggs, yogurt and vanilla for 1 minute. Add to the dry ingredients and beat until smooth. Fold in the blueberries and nuts.
Using a medium scoop, scoop the dough onto the prepared cookie sheets, leaving about 1 inch between each. Use a sheet of plastic wrap to gently press and smooth the cookies into ½ -inch-thick disks. Brush with additional yogurt, sprinkle with brown sugar, and bake for 19 to 20 minutes. Serve warm.
The cookies may be reheated. These freeze well.
Recipe from Beth Hillson
Makes 4 Go-Stick Treats
Here’s a great grab-and-go breakfast or snack that’s healthy and loaded with fiber and potassium, too. Whether you use unsweetened cocoa, coconut, or ground nuts, you’ll be getting lots of nutritional bennies in each treat.
Make a batch ahead of time so they are ready for school or breakfast on the run. You’ll swear you are biting into a chocolate bar when you try the bananas coated with unsweetened cocoa; the coconut variety tastes like coconut cream and the nuts will make you think you’ve bitten into a nutty ice cream treat. What could be better?
No need to add fruit preserves if using the nut or coconut coating. However, the preserves are a nice touch to cut the bitterness of unsweetened chocolate.
2 large organic bananas
¼ cup plain yogurt, preferably organic
2 teaspoons fruit preserves (no sugar added), optional
Toppings: (Choose your preference)
4 teaspoons unsweetened dark cocoa
¼ cup unsweetened coconut
¼ cup chopped unsalted almonds or peanuts
4 skewers or long toothpicks
Line a large plate with wax paper. Peel the bananas and cut in half through the center. Place a skewer through each banana half lengthwise.
In a small plate, combine yogurt and fruit preserves, if using.
In another plate, add cocoa, breaking up any clumps.
Spread the coconut over another plate, breaking it up with the back of a fork. Spread the nuts over another plate, if using.
Coat each banana half in the yogurt mixture then coat it in one of the addition toppings. Set on the wax paper lined plate and freeze for a minimum of 1 hour and up to 3 days.
When you need a Go-Stick, grab on out of the freezer and away you go!
Categories: Recipes | Tags: easy gluten free breakfast recipes, easy gluten free recipes, healthy gluten free breakfast | 2 Comments »
Recipe By Beth Hillson
Serves 3
Breakfast can be a balancing act. Trying to find something that contains protein and nutrients and has a good amount of healthy carbs is not the first thing you want to deal with in the morning. But, let’s face it. You stand a better chance at handling all those little daily challenges if you are fortified from the get go. So, here’s a great twist on breakfast, a Balanced Sandwich, to help jumpstart the day. Besides, it’s a yummy meal that can be wrapped in waxed paper to eat on the way to work or school. Now go get your breakfast on. And have a great day!
3 tablespoons light mayonnaise
2 tablespoons Ketchup
1 teaspoon white horseradish (from the jar)
3 Glutino or other Multigrain English Muffins
6 slices cheddar cheese
1 tablespoon olive oil or butter
3 large eggs
¼ pound Boar’s Head or other gluten free Pastrami Turkey, thinly sliced
½ cup coleslaw (optional, but I love cole slaw any time of the day)
Mix together mayonnaise, ketchup and horseradish. Set aside.
Separate English muffins and toast the halves. When toasted, top each half with a slice of cheese. Let it melt slightly and set aside.
In large skillet, heat the oil or butter. Crack the eggs into the heated pan and fry just until the whites are set. Cover the pan and continue cooking for 3 minutes or until yolks are no longer runny. Remove the skillet from the heat.
Spread 1 to 2 teaspoons of the mayonnaise mixture over half the English muffins. Top with turkey pastrami, coleslaw, and fried egg. Cover with an English muffin half that does not have mayonnaise on it. Down it promptly or wrap in waxed paper and eat on the way to school or work. Don’t forget the napkins!
Categories: Recipes | Tags: easy gluten free recipes, gluten-free breakfast, healthy gluten free breakfast | No Comments »
From Beth Hillson
Move over lazy summer days. Now that school is back in session, our lives are frantic again. We are pulled between school schedules, sports practice, and our own routines. The last thing we need to do is stop to fix a nutritious breakfast. But maybe it’s the first thing we need to do, too.
Here are three nutritious grab-and-go breakfast and snack recipes that will help to fill hungry tummies with healthy food and jump-start the day.
(1) Check out the Balanced Breakfast Sandwiches I whipped up with Glutino English Muffins (one of my favorite prepared foods), fried eggs and breakfast meat. This quick and delicious meal has lots of possibilities. Add cheese, turkey, guacamole – you name it.
(2) Don’t think you need to pull up a seat and load the plate with a stack of pancakes to enjoy my Healthy Banana Pancakes. A mixture of banana, eggs and a small amount of nutritionally-dense flours, these sugar-free pancakes can be grabbed from the freezer or the fridge and eaten on the go.
(3) Banana Go-Sticks are ready when you need a quick, healthy breakfast and don’t have a minute to spare. Grab one or two from the freezer to eat on the way to work or school. These filling treats will see you through to lunch.
Enjoy and Happy Fall!
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About This Blog
Baking guru, Beth Hillson, transforms favorite foods into recipes that are safe for your gluten-free diet.
