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Easter breakfast menu recipes – All Gluten, Glyphosate & GMO free

Gillian London-Scianna,

Easter breakfast menu recipes – All Gluten, Glyphosate & GMO free

In this months article I’ve put together some delicious Easter breakfast recipes that are all Glyphosate & GMO free.

Gluten free is term that is popping up more and more these days. Some adopt the diet because they feel it is healthier, some out of need because of Celiac’s Disease or other food allergies and chronic illness.

The bottom line is it exists, and it is really hard to find options for great items to eat.

Although there are more than there were before – it seems like everyone is on the bandwagon.

Some companies are replacing the flours with products that have less nutrition than paste, but the market continues.

 

Glyphosate and GMO Free

GMO

I have a great many thoughts as to the conventions of the gluten free society, I believe it is more an association to the questionable Glyphosate’s used just before the crops are harvested.

The farmers spray the crops just before harvest to kill and dry up the grains. This allows the crops to dry out and be harvested in less time and earlier in the season for rainy area.

Unfortunately the Glyphosate residue is left behind after the threshing and although studies say “the particles are to small to be detected” I’m not sure this is true. Are these really GMO free?

There seems to be a strong correlation between the use of Glyphosate’s (15 to 20 years) and the increase in Celiac’s disease, food allergies, chronic illness and even cancers – yet the controversy continues.

 

Recipes recreated

So those who have a problem with gluten’s of all kinds are left trying to find a source of food enjoyment.

I believe any recipe can be re-created with a little patience, trial and error. I also believe you can mix a little store bought gluten-free in with some good basic food and find a happy medium.

Just in time for a little Easter celebration….

 

Easter breakfast menu recipes

So here’s my great Easter breakfast menus.

I have used Genius gluten free products as the base for some of the recipes as they are my favorite gluten free company.

They are GMO free, Glyphosate free and have a great bread feel to the products.

 

1. Gluten-free Baked Strawberry French Toast

Strawberry french toast

Yields 8

Ingredients

For the French Toast 

  • 2 Gluten-free baguettes, sliced into 1-inch pieces or 2 loaves
  • Genius sliced spicy fruit loaf.
  • 8 large range free eggs
  • 3 cups whole milk
  • ⅓ cup evaporated cane juice sugar/ cane sugar
  • 1 tablespoon (real) vanilla extract
  • ¼ teaspoon Saigon cinnamon
  • ¼ teaspoon sea salt

 

For the Topping

  • 1¾ pounds strawberries sliced
  • 1 tablespoon lemon juice
  • ¼ cup evaporated cane juice sugar /cane sugar
  • 1 teaspoon Saigon cinnamon
  • 2 tablespoons pure maple syrup
  • Pinch of sea salt
  • 2 tablespoons butter, melted

 

Directions

  1. In a large glass or stainless steel bowl, whisk together the eggs, milk, cinnamon, vanilla and sea salt.
  2. Submerge the cut pieces of gluten-free bread into the egg mixture and let set in the fridge for at least 1 hour, best overnight though.
  3. Preheat your oven to 375 °F.
  4. While your oven is preheating get your glass baking dish buttered with the melted butter. I use a silicone pastry brush, the method is truly your choice.
  5. Use a pair of tongs to remove your soaked bread pieces from your bowl and arrange ½ of the slices over the bottom of the glass baking dish, filling in any holes and creating an even cover of bread/egg mixture.
  6. Save the other half for the top layer.
  7. In a large bowl, combine the sliced strawberry with the lemon juice, sugar, cinnamon, maple syrup, sea salt and melted butter.
  8. Toss the ingredients together to get a nice coat over the strawberries.
  9. Spread the strawberry slices over the bread base so everything is covered evenly then place the other bread slices on top of the strawberry mixture.
  10. You are going to bake for a total of 45 minutes. Bake uncovered for 25 minutes then cover with a sheet of tin foil for the remaining 20 minutes. When you remove from the oven take place on the counter for 5 minutes with the tinfoil on, then remove the tinfoil and let rest for an additional 5 minutes.
  11. Then slice serve and enjoy.

This dish tastes great served with a really good quality bacon. (Well anything tastes really good served with bacon). Enjoy this recipe any time of the year. You can also make up other fruit toppings as well, or just make one plain and serve the toppings on the side.

Gluten-free is not flavour free!!

 

* If you have a really good Gluten-free baguette recipe go ahead and use that.

You can’t ask for a better celebration than Easter for a great breakfast. Eggs Benedict –- Champagne Mimosas and roasted red potato’s with just the slightest hint of seasoning salt, I can taste it already.

 

 

2. Mock Hollandaise Sauce

I have become very well educated over the years in the Hollandaise sauce basics. I have tried quite a few recipes, both real and “mock”, this is by far my favorite.

The mayonnaise in this recipe gives the dish a zippy flavor, it is an unexpected ingredient yet when you think about it, mayonnaise is a whipped egg product. I guarantee you will love the flavour, and the ease of this recipe.

Yields 4 servings

Ingredients

  • 1/2 cup Hampton Creek Just Mayo or equal
  • 2 tablespoons lemon juice
  • 4 tablespoons butter or margarine
  • 2 egg yolks
  • 1 pinch cayenne pepper
  • 1 pinch sea salt

 

Directions

  1. Bring the lower portion of a double boiler to boil, then turn down to simmer.
  2. Combine mayonnaise and lemon juice in the top of the double boiler, whisk ingredients together, place the top of the double boiler over the simmering water and cook, stirring constantly for 3 minutes or until warm but not hot.
  3. Add the butter and egg yolks, continue stirring constantly for 1 minute, or until mixture becomes thick enough to coat a spoon.
  4. You don’t want the mixture gets too hot, the eggs will curdle.
  5. Remove the top of the double boiler from the water and stir in the cayenne pepper and sea salt.

 

 

3. Eggs Benedict 

Yields 4 servings

GMO free

Ingredients

  • 4-Genius Gluten-free English muffins, fork split (or your choice)
  • Butter for muffins
  • 6 to 8 ounces of Black Forest ham or Prosciutto
  • Hollandaise sauce (Recipe earlier)
  • 8 medium eggs poached
  • Paprika or chopped dill

 

Directions

  1. Poach your eggs to your desired time, some people prefer runny yolks others prefer harder yolks.
  2. Split and toast the English muffins while the eggs are poaching, when they are toasted butter them generously.
  3. Layer several slices of Black Forest ham or Prosciutto on top of each half of the English muffin, top with a poached egg on each muffin half then drizzle the Hollandaise sauce over the top of each poached egg, like a crowning touch.
  4. Sprinkle lightly with paprika or chopped dill, or both…

 

This dish is great served with roasted potato’s, hash browns or pan fried potato’s, and don’t forget the mimosas.

*NOTE: This Hollandaise sauce tastes great served over broccoli, cauliflower, green beans, asparagus, poached or baked fish or even chicken.

 

 

4. Gluten-free Hot Cross Buns

Hot Cross Buns

Makes 18 buns

Icing Ingredients

  • 1-2 teaspoon warm water
  • 1 teaspoon butter, room temperature
  • 1/4 cup powdered sugar

 

Hot Cross Bun Ingredients

  • 2 tablespoons of water (for brushing)
  • 2/3 cup tapioca flour
  • 1/3 cup potato starch
  • 1/3 cup sugar + 2 teaspoons
  • 2/3 cup Non-Fat dry milk powder
  • 3-1/2 teaspoon xanthan gum
  • 1-1/2 teaspoon sea salt
  • 2 teaspoon ground Saigon cinnamon
  • 1-1/2 teaspoon active dry yeast
  • 1-1/2 cups warm water (110 degrees)
  • 1/4 cup vegetable shortening
  • 3 large eggs
  • 1 teaspoon apple cider vinegar
  • 1 cup raisins
  • 1 egg yolk (for brushing)
  • 2 cups white rice flour

 

Directions

  1. Sift together white rice flour,tapioca flour and potato starch in the bowl of a mixer.
  2. Stir in 1/3 cup sugar, powdered milk, xanthan gum, salt, and cinnamon in bowl of mixer.
  3. Heat 1/2 cup water to 110 degrees, add 2 teaspoons of sugar and let dissolve.
  4. Sprinkle with yeast let set until needed.
  5. Heat 1 cup of water in a saucepan and place in shortening.
  6. Pour melted shortening water into dry ingredients and blend with a mixer.
  7. Slowly add eggs one by one and beat for a few seconds. This mixture should be slightly warm to the touch.
  8. Mix in the dissolved yeast and vinegar.
  9. Beat with mixer at highest speed for 2 minutes then mix in raisins by hand.
  10. Cover the mixing bowl with plastic wrap and a couple of tea towels or baking towels and place in warm place, let rise until doubled this will take an hour to an hour and a half.
  11. When the dough has raised mix it in the mixer for about three minutes.
  12. Prepare 18 muffin cups by greasing and lightly flouring with rice flour.
  13. With greased hands pinch up dough enough to make a bun about 2-1/2″ around and 1-1/2″ high.
  14. Dough will be sticky, but form it into rolls.
  15. When rolls are formed, brush with a mixture of egg yolk and water.
  16. Let buns rise again, about 1 hour.
  17. Bake in a preheated 375 degree oven for approximately 35 minutes.
  18. While still slightly warm, ice a cross on top with frosting.

 

Frosting Directions

  1. 1/4 cup powered sugar
  2. 1 tsp butter
  3. Cream together the ingredients until you reach the desired consistency.

 

Let us know your recipes

I hope these recipes help you start creating some great foods for any occasions. Gluten-free does not mean taste free! And lets face it we all want our food to be GMO free!

We’d love to hear any great gluten free recipes you love in the comments below….

 

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