Follow my blog with Bloglovin I used to think that Frittatas were elaborate and difficult to make, but they're not. I've always loved Spanish Tortillas or Spanish Omelets, which is very similar to a Frittata. Since I haven't found a Spanish restaurant in Los Angeles that I love as much as my favorites in New York, I decided do make sure my had all of the fixings that I love in a Spanish Tortilla. I love to add cheese, bacon, spinach and potatoes so it's much like a hearty Sunday breakfast in one dish and best of all it's gluten free!! It only takes a 20 minutes or so to prepare before cooking, then you assemble it and stick it in the oven and the magic begins. It is a great go to when you're having a large number of guests to your house for a Saturday or Sunday brunch. You can make everything ahead of time and when guests start arriving, just put them in the oven and it will be hot and ready to eat in about 20-30 minutes. A cast iron skillet is key to making sure that your frittata turns out correctly. If you don't already have one, here is a...Read More
It's National Grits for Breakfast Day, so I'm making Cheesy Bacon Grits. I love grits! Whether it's yellow corn grits or white corn grits, sweet or savory they are amazing for pretty much any meal. Usually when I have them for breakfast I have them with a little bit of butter and brown sugar, but for this holiday I decided to kick it up a notch and add some cheese and bacon to make it undeniably awesome. Please check out this week’s Gluten Free Avenger Episode 25: Cheesy Bacon Grits, you can click below to start viewing or use this link (http://youtu.be/vaVl5DSUWqI). Please scroll below to see the full recipe. Cheesy Bacon Grits 1 ½ cups milk1 ½ cups water3 tablespoons butter1/2 teaspoons salt¾ cup quick grits (not instant)to garnish: cheese (fried eggs, chopped crisp bacon) Bring first four ingredients to a boil over medium-high heat in a heavy saucepan.Slowly add the grits, stirring constantly until smooth.Turn the heat down to medium-low, cover pan, and cook for about 6 minutes, or until smooth, stirring several times.Serve with bacon and cheese.
It's National Waffle Day, so how about some Gluten Free Almond Waffles? I must admit that I didn't remember that it was National Waffle Day today until this morning. Once I realized, I knew that I had to make waffles. Thank goodness my grandmother gave me a Belgian waffle maker years ago. I do love it when my family remembers is how much I love to bake and cook. So I whipped up some delicious waffles but modifying my almond blueberry pancakes recipe to make these waffles. The recipe is below and because I didn't have a lot time, there is no accompanying video but I did take plenty of photos. So if you find this a little too late to make breakfast today, you can always have waffles for lunch or dinner. Please let me know if you end up making these. I hope you have a wonderful National Waffle Day! XO, Claire- The Gluten Free Avenger Gluten Free Almond Waffles 2 eggs1 teaspoon vanilla½ teaspoon almond extract2/3 cup milk or unsweetened almond milk2 tablespoons melted butter or vegetable oil1/2 tablespoon sugar2/3 cup all purpose gluten free flour1 cup almond meal1 teaspoon baking powder¼ teaspoon saltcooking spray for waffle ironButter...Read More
I love breakfast, as you may have guessed by now. I love to make breakfast tacos when I'm having people over and I want something that super delicious but is really fast and easy to make. You can prep a lot of this before hand and just throw it together really quickly so it's hot for presentation. That way you can hang out with your guests and not be sitting over a stove for hours. You can serve these with fresh juice or a Mamosa's. I always find them to be an amazing crowd pleaser. I got my inspiration from a restaurant in Austin that are used to go to all the time in college called Kirby Lane and their "Kirby Scramble". It was kind of a kitchen sink of scrambled eggs. You can put whatever you love to have in your scrambled eggs. I like to add onions, peppers and bacon but home fries would be an amazing addition. And as with all of my Mexican food, I always have corn tortillas. Good thing I always liked corn tortillas more than flour tortillas. I hope you love them as much as I do! Please take a second and give...Read More
This week I am making banana buckwheat pancakes. This recipe only uses buckwheat flour so it's naturally gluten-free as there are no other flours needed. That is one of my favorite things about these pancakes. Buckwheat flour makes a very nice, yet hearty pancake. Buckwheat is an ancient grain, and it has a lot of natural fiber and nutrients that you don't find in a regular pancake. I like to add bananas to the pancakes to make them just a teeny bit more moist, not that they're dry. You can always add any other fruit that you like, if bananas aren't your favorite, such as blueberries or strawberries. I personally like bananas because they remind me of my great-grandmother, Mema. These pancakes remind me a lot of her. I was about 7 when I first went to visit my 75+ year old great-grandparents in Kona, Hawaii and they had to tweak their regular eating habits to better fit the pallet of a child. Along with my food needs, Mema always wanted to make sure we ate whole grains and would only cook with less processed sugars, like honey and maple syrup. I still have dreams about "Hawaiian honey" that we...Read More