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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 12 pancakes
Most pancakes are, by definition, heavy in carbs and sugar. Add maple syrup and you increase that load of unfriendly calories. No wonder you’re sleepy by 10 a.m. Not these pancakes, however. They are light and filling and don’t use a speck of sugar. Using bananas as a substitute for fat makes them diet-friendly, too, and the small about of flour comes from nutritionally-dense flours like buckwheat, oat and flax meal.
Best yet, these can be made ahead and stored in the fridge or freezer for a healthy on-the-go breakfast. If you are home, enjoy them with additional sliced bananas or strawberries and just a smidge of maple syrup, if you must!
The most challenging part of this recipe is keeping two bananas on the counter long enough to turn very ripe. (Someone always swipes them off my counter!) Make sure to select flours that are labeled “gluten free.”
4 large eggs
2 very ripe bananas, preferably organic
½ teaspoon vanilla extract
5 tablespoons buckwheat flour
2 tablespoons oat flour
1 tablespoon golden flax meal
1 teaspoon baking soda
¼ teaspoon of salt
Olive or coconut oil, optional
In a medium size bowl, thoroughly whisk 4 eggs until frothy.
In a second bowl, mash the bananas and add to the eggs. With a fork, beat until any lumps are nearly gone. Add the vanilla and set aside.
Mix together buckwheat flour, oat flour, flax meal, baking soda and salt. Whisk into the egg and banana mixture.
Lightly oil a no-stick griddle or add a small amount of olive or coconut oil to a frying pan. Heat to medium or 350 degrees F.
Spoon the pancake batter onto the pan and fry until golden brown on both sides.
Top with additional sliced banana or other fruit.
On the go tip: Roll each pancake in chopped fruit.
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About This Blog
Baking guru, Beth Hillson, transforms favorite foods into recipes that are safe for your gluten-free diet.
