Lemon Almond Frittata

Here is a light and delightful recipe that is great for a Sunday morning brunch. We drizzled ours with pure maple syrup.

Lemon Almond Frittata

4 eggs
1/4 cup sugar
Pinch of salt
1/2 c. ground almonds
1/2 c. coconut milk
1/2 c. sliced almonds (more for garnish)
1 lemon, zest and juice
2 Tbsp. coconut oil
Powdered sugar (for garnish)

1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, coconut milk, sliced almonds, lemon zest and juice.
2. Melt coconut oil in an 8-inch ovenproof skillet over low heat; add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Yield: 4 servings.

Pumpkin Waffles

I found a yummy pumpkin waffle recipe on a friend's blog today. It sounded so good I decided to convert it to gluten & dairy free. The conversion was a success and they were fantastic! Just wanted to share.

Spiced Pumpkin Waffles
1 1/2 c. brown rice flour
1/2 c. buckwheat flour
1 1/2 tsp. xanthan gum
1 Tbsp. gluten-free baking powder
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. sea salt
4 eggs
1 1/2 c. rice milk
1 c. pumpkin
1 Tbsp. agave nectar
1/2 c. canola oil
1/4 c. coconut oil
1 Tbsp. vanilla

Mix together dry ingredients (flour, xanthan gum, baking powder & spices) in a separate bowl. Separate egg whites and beat with mixer to stiff peaks. Add egg yolks together with rice milk, pumpkin, agave nectar, oils and vanilla. Add liquid mixture to dry ingredients, mix well. Fold in beaten egg whites, mix well. Bake on a preheated waffle iron.

The original recipe included a caramel syrup which was butter-laden and couldn't be converted. We drizzled ours with pure maple syrup or agave nectar and they were wonderful. Enjoy!

(Allergen-Free) German Pancakes

This is one of our family favorites which we enjoy every Saturday morning. We went without these for quite awhile until we figured out how to adapt them to meet our diets. Now I would say our allergen-free version is just as good as the original! We like to top it with fresh berries and drizzle with agave nectar or pure maple syrup. Enjoy.

German Pancakes
6 eggs
1 cup rice milk
1 cup brown rice flour
1 tsp. xanthan gum
1/2 tsp. sea salt (optional)
6 Tbsp. virgin coconut oil

Add eggs to mixing bowl. Beat until fluffy. Add rice milk, flour, xanthan gum & sea salt. Mix on low, just until flour is mixed in. Melt coconut oil in 9x13 baking dish. Pour batter in, stir gently with melted coconut oil. Bake at 375 degrees for 12-15 minutes until light golden brown. Sprinkle lightly with powdered sugar.