This Strawberry Cream Stuffed French Toast is everything you want in a breakfast: it’s indulgent, comforting, and perfectly balanced with the sweet tang of strawberries and the richness of cream cheese. The soft, pillowy French toast with its warm, gooey filling is a treat for the senses. Whether you’re serving it for a weekend brunch or a special holiday morning, it’s guaranteed to be a hit with everyone at the table.

Want more breakfast recipes? Try my bite-sized Mini Ham And Cheese Quiches, my fluffy Triple Chocolate Cinnamon Rolls, or my from scratch Gluten Free Blueberry Pancakes.

Why You’ll Love This Strawberry Cream Stuffed French Toast:

• Irresistible Flavor Combination: The creamy, sweet strawberry cream cheese filling paired with the warm, buttery French toast creates a perfect balance of rich and fruity flavors. It’s like having a dessert for breakfast, but without feeling overly indulgent.
• Easy to Make, Yet Impressive: Despite its gourmet taste, this dish is surprisingly easy to prepare. It’s a showstopper for brunch, and the stuffed French toast is sure to impress your guests or make your morning feel extra special.
• Customizable and Versatile: You can easily adjust this recipe to suit your preferences—swap out strawberries for other fruits like raspberries or blueberries, or add extra toppings like whipped cream and syrup to make it even more indulgent. The possibilities are endless!

INGREDIENTS

Cream Cheese- Provides the base for the filling and gives the French toast a luscious, creamy bite when you cut into it.

Powdered Sugar- It balances out the tanginess of the cream cheese, making the filling sweet and dessert-like.

Vanilla Extract- It deepens the flavor of the filling and adds a layer of complexity.

Strawberries- These pair perfectly with the creamy filling, creating a bright, fruity contrast to the richness of the cream cheese.

Eggs- Eggs are what make French toast “French toast” – they provide a delicious, eggy flavor and texture that defines this dish.

Heavy Cream or Whole Milk- This ingredient adds moisture and richness to the French toast, ensuring it’s soft and tender inside while still crispy on the outside.

Cinnamon- It adds a cozy, comforting spice to the overall flavor profile, making each bite taste even more delicious.

Sourdough Bread- The bread absorbs the custard mixture while maintaining its structure, allowing for a perfect, crispy exterior and a soft, custardy interior.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Tips for Perfecting Your French Toast:

• Choose the Right Bread: Sourdough bread works wonderfully here, but you can use any bread you prefer, such as brioche or challah, for a slightly different flavor and texture.
• Add More Strawberries: For extra strawberry goodness, feel free to add more diced strawberries to the cream cheese filling or serve them on top of the finished French toast.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

STorage:

These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.

Strawberry Cream Stuffed French Toast

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6

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Let’s face it—sometimes, breakfast deserves to be a little extra. With this Strawberry Cream Stuffed French Toast, you’ll elevate your mornings with a dessert-like experience that’s both decadent and comforting. Picture this: warm, golden-brown slices of crispy french toast, filled with a luscious strawberry cream cheese filling and topped with fresh strawberries. It’s a brunch masterpiece that will make any morning feel like a special occasion.

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Ingredients

Strawberry Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1/2 cup diced strawberries, plus more for serving

Custard Mixture:

• 3 large eggs
• 1 /2 cup heavy cream or whole milk
• 1/2 tbsp cinnamon
• 1/4 tsp salt

Bread:

• 12 slices sourdough bread, then halved (or any preferred bread)
• 3 tbsp butter for cooking

Toppings (optional):

• Powdered sugar, butter, whipped cream, sliced strawberries, maple syrup

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Instructions

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Notes

• These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

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If you’re a chocolate lover, our No Bake Mini Chocolate Cheesecakes and Peppermint Hot Chocolate Cookies will be a family favorite in your kitchen and you’ll love this easy Triple Chocolate Cinnamon Rolls recipe too.

WHY YOU’LL LOVE THeSe Triple Chocolate Cinnamon Rolls

• Triple Chocolate Goodness: The combination of rich chocolate in the dough, the sweet chocolate filling, and the decadent chocolate cream cheese frosting is a dream come true for chocolate lovers. 
• Spiced Sweetness: The hint of cinnamon adds a warm, spiced flavor that perfectly complements the chocolate, creating a cozy and indulgent experience.
• Irresistibly Gooey: Each bite is a delightful mix of gooey chocolate and soft, fluffy dough, making them impossible to resist, especially when they’re fresh and warm.

INGREDIENTS

All-Purpose Flour- The base of this easy triple chocolate cinnamon roll recipe.

Cocoa Powder– The chocolate flavor in the dough and in the filling.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of this cinnamon roll dough.

Light Brown Sugar- The warm and deeper sweetness of filling.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Chocolate Chips- More chocolate is added to the cream cheese frosting.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.
3. Add the melted chocolate and vanilla and combine with the same fork.
4. Next, add the powdered sugar mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
5. Spread onto the warm rolls. Enjoy!

Tips/Storing these Triple Chocolate Cinnamon Rolls

Fast rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof. 

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

Easy Triple Chocolate Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

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Make these easy Triple Chocolate Cinnamon Rolls for the chocolate lovers in your life! These rolls are soft and fluffy, with a rich, gooey filling and a delicious chocolate cream cheese frosting. They’re perfect for breakfast or as a dessert. These are truly a chocolate lover’s dream come true!

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Ingredients

Cinnamon Roll Dough

• 4 1/2 – 5 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups water, warm
• 6 tbsp unsalted butter
• 1 large egg

Filling

• 1/4 cup unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon
• 1 tbsp unsweetened cocoa powder

Chocolate Cream Cheese Icing

• 4 oz cream cheese, room temp
• 1/4 cup unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 1/2 cup chocolate chips, melted
• 1 tbsp butter, melted (for chocolate chips)

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Instructions

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. 1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
   2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.

1. 1. Add the melted chocolate and vanilla and combine with the same fork.

1. 1. Next, add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.

1. 1. Spread onto the warm rolls. Enjoy!

Notes

• Fast rise tip- preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof.
• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

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I love a good quiche recipe. The crust is light, buttery, and flaky while the filling is super savory and satisfying. It is loaded with ham, eggs, spinach, and cheese. If you are looking for a crustless quiche recipe, check out my crustless onion quiche with caramelized onions and goat cheese. It’s another favorite too.

My family enjoys these Mini Ham And Cheese Quiches year round but we always have it in the springtime around Easter. We often have it for brunch with a side of my Gluten Free Blueberry Pancakes or Gluten-Free Blueberry Lemon Poppy Seed Muffins. It is a perfect dish to bring to a holiday gathering or baby shower. It’s perfect when you need a quick meal or need to bring a dish somewhere.

WHY YOU’LL LOVE These Mini Ham And Cheese Quiches

Healthy + Nutritious. These Mini Ham And Cheese Quiches are packed with protein and healthy fats to keep you satisfied longer. The quiche filling is rich in protein with eggs, ham, spinach, and cheese.

Loaded with Flavor. This quiche packs loads of flavor from the salty ham, cheesy cheddar, fresh veggies, and spices. It is so tasty, and every bite is savory. The egg custard texture of the dish will melt in your mouth.

Great for the Holidays. This is a wonderful dish to serve for the holidays. It comes together easily and preps nicely, and would make a great compliment to your Christmas or Easter meals. It also freezes very well to enjoy at a later date.

INGREDIENTS

Pie Dough: You can use store-bought or homemade gluten-free pie crust from this recipe. Bring to room temperature before rolling.

Cheese: I prefer cheddar or gruyere. The subtle nutty flavor complements the eggs nicely.

Whole Milk: I prefer whole milk for an extra creamy texture, but a dairy-free option works too.

Heavy Cream: This is essential for a custard-like egg filling.

Onion: Any type of onion may be used and it can be raw or cooked.

Fresh Spinach: Chop up the spinach before measuring. In a pinch, 1/4 cup frozen spinach (defrosted and well-drained) can be used.

Ground Cayenne: This spice adds a little depth of flavor. Paprika is a good substitute or you can omit the extra spice.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles. Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in the muffin tin and press gently into the bottom and sides of each cup. Place the muffin tin in the freezer while preparing the filling. Place leftover pie dough in the refrigerator before making the next batch (the recipe yields about 16 to 18).
2. Preheat oven to 375° F.
3. In a large bowl, whisk eggs, milk, cream, salt, pepper, and cayenne (if using). Stir in chopped spinach, chopped onion, chopped ham, and shredded cheese. Set aside.
4. Remove the muffin tin from the freezer and fill each cup with egg filling using a 1/4 cup. Leave about 1/4-inch of room at the top as the filling will puff up a little as it bakes.
5. Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges start to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm. Enjoy!

VARIATIONS

Meat: Substitute ham with 1 cup cooked meat of your preference, such as sausage or bacon.

Cheese: Substitute cheddar with Swiss, shredded gruyere, or gouda. Crumbled goat cheese or feta also works.

Vegetarian: Omit the ham and add an extra cup of chopped vegetables, such as broccoli or bell pepper.

Make it dairy-free: To make this recipe dairy-free, sub whole milk for your favorite dairy-free milk, omit the heavy cream for coconut heavy cream, and use your favorite vegan butter and vegan cheese for the filling.

Storage

Store in an airtight container in the refrigerator for up to 3 days. 

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. Reheat at 350 F for 5 to 10 minutes. If they are frozen, the baking time will be 10 to 15 minutes.

These awesome Mini Ham And Cheese Quiches pair well with these Gluten Free Blueberry Pancakes or Gluten-Free Blueberry Lemon Poppy Seed Muffins for an amazing breakfast.

Mini Ham And Cheese Quiches

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 16 mini quiches

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These bite-sized Mini Ham And Cheese Quiches are portable, rich in protein, and filled with fresh vegetables, and savory cheese. Perfect for meal prep and on-the-go mornings, these customizable egg muffins are a healthy and delicious way to enjoy breakfast.

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Ingredients

• 2 pie crusts, store-bought is fine
• 1 tbsp butter
• 4 large eggs, room temperature
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper
• Dash cayenne, optional
• 1 cup fresh spinach, finely chopped
• 1/2 cup onion, chopped, about half a large onion
• 1 cup cooked ham, diced
• 1 cup mild cheddar cheese, shredded

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Instructions

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles. Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in the muffin tin and press gently into the bottom and sides of each cup. Place the muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (the recipe yields about 16 to 18 egg muffins).
2. Preheat oven to 375° F.
3. In a large bowl, whisk eggs, milk, cream, salt, pepper, and cayenne (if using). Stir in chopped spinach, chopped onion, chopped ham, and shredded cheese. Set aside.
4. Remove the muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.
5. Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges start to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm. Enjoy!

Notes

• Don’t skip this step: Freeze the pie crust in the muffin tin before adding the filling. This prevents the crust from shrinking and makes it a sturdy base for the egg filling. Plus, it makes for a crispy crust!
• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. Reheat at 350 F for 5 to 10 minutes. If they are frozen, the baking time will be 10 to 15 minutes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

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Get your dose of chocolate in the form of Gluten Free Chocolate Chip Banana Muffins! These muffins have a fluffy and moist texture while bursting with banana and chocolate chip flavor- the best combo in my opinion. They’re easy to make and made gluten-free with the use of almond flour and naturally sweetened with bananas. Speaking of easy and healthy recipes, try these other quick and delicious muffins like our Gluten-Free Blueberry Lemon Poppy Seed Muffins or Quick Banana Oatmeal Blueberry Muffins.

WHY YOU’LL LOVE THeSe Gluten Free Chocolate Chip Banana Muffins

• Easy to Make. These Gluten Free Chocolate Chip Banana Muffins come together in 10 minutes or less. The longest part is baking the muffins, but everything else is quick and easy.
• Individual Size. Muffins are the best because they are personal size! No need to slice and serve.
• Perfect Texture. These muffins are fluffy and moist with the best banana flavor and loaded with chocolate chips that make them irresistible.

INGREDIENTS

Banana: The ripe bananas are the natural sweetener in these muffins and give a delicious banana flavor.

Almond Butter: You could use any nut butter just be sure to use the creamy ones. This adds wonderful texture to the muffins.

Eggs: Binds everything together to create these wonderful muffins.

Vanilla Extract: Adds a hint of vanilla to the muffins.

Almond Flour: The base ingredient for the muffins that offers structure and keeps these gluten-free.

Baking Soda: This helps the muffins rise and lends to a nice tall muffin.

Spices: The cinnamon and nutmeg give these muffins the classic banana bread flavor.

Chocolate Chunks: You can use mini chocolate chips instead of chunks. Either way, the muffins will be delicious.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

SUBSTITUTIONS/VARIATIONS

• Swap the nut butter. Use any preferred nut butter from organic peanut butter to cashew butter. The amount used is the same.
• Add chopped nuts. Crushed pecans or walnuts would taste delicious in these muffins and add a crunchy texture.

Tips/STORAGE

For best results, use ripe bananas as it acts as the natural sweetener in this recipe.

Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 

Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

Gluten Free Chocolate Chip Banana Muffins

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 12 muffins
• Diet: Gluten Free

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These one-bowl Gluten Free Chocolate Chip Banana Muffins are fluffy, moist with the best banana flavor, and loaded with chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.

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Ingredients

• 1 cup mashed banana (about 2 large or 3 small bananas)
• 1/2 cup almond butter
• 1 egg
• 1/2 tsp vanilla
• 1.5 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chocolate chips or chunks

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Instructions

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

Notes

• Ripe bananas work best as they act as the natural sweetener in this recipe.
• Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 
• Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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These delectable paleo blueberry pancakes are a must on your breakfast table. They come together very easily using many pantry staple ingredients. Topped with butter and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my Crustless Onion Quiche making a fantastically filling breakfast or brunch on the weekends. 

WHY YOU’LL LOVE THESE Fluffy Paleo Blueberry Pancakes

• Delicious Flavor. These fluffy paleo blueberry pancakes are so good no one will even know they are dairy free and gluten-free. The soft and fluffy texture along with the golden-brown edges bursting with fresh blueberry flavors is to die for.
• Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out several ingredients or add them to the recipe. Want to add a handful of nuts? Go ahead. Want to use blueberry syrup instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.
• Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

INGREDIENTS

Almond, Tapicoa, and Coconut Flour- These three flour combo make for a delicious texture and taste while keeping these pancakes paleo.

White Wine Vinegar- The secret ingredient to make these pancakes fluffy.

Almond Milk- The dairy free milk keeps these pancakes paleo and a creamy rich texture.

Egg- Binds everything together to create these delicious pancakes.

Maple Syrup- Adds natural sweetness to the pancakes.

Blueberries- Fresh blueberries are ideal but frozen can also be used.

Salt- Helps balance out all the flavors and sugar.

Baking Soda- Help the pancakes puff up and aid in the light, fluffy texture.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Use chocolate chips. Have a chocolate lover in the house? A handful of chocolate chips thrown into the batter will add an extra sweet chocolate delight to these pancakes.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Fruity Twist. Don’t have blueberries around? Not a big blueberry fan? You can easily swap for sliced bananas, chopped strawberries, raspberries, or blackberries.
• Add a topping. Butter and maple syrup are staple toppings for pancakes, but there are also a variety of other options. Coconut whipped cream, honey, additional blueberries, or even blueberry syrup make delicious toppings.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-2 tablespoons of water to thin it out.
• Gently fold blueberries into the batter using a spatula. This will help make sure they don’t get smooshed.
• Use a well-greased pan or skillet. Cook the pancakes on medium-low heat so as too not to burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.
• Use fresh blueberries, if possible. Frozen are fine to use in place too.

STORAGing Fluffy Paleo Blueberry Pancakes

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Fluffy Paleo Blueberry Pancakes

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 8 pancakes
• Diet: Gluten Free

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Looking for the perfect healthy answer to your pancake cravings? These Fluffy Paleo Blueberry Pancakes are it! These delicious grain-free pancakes will rival any regular pancakes. They are made moist, fluffy, and with amazing texture. Enjoy them with maple syrup, or your favorite pancake toppings.

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Ingredients

Dry Ingredients

• 1/2 cup almond flour
• 1/3 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup blueberries, fresh or frozen (thawed)

Wet Ingredients

• 4 large eggs
• 1/4 cup almond milk
• 1 tbsp maple syrup
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• butter or spray oil to coat the skillet

 

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Instructions

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

Notes

• Using super fine almond flour from blanched almonds is ideal for any paleo baking.
   
• The vinegar is essential to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
   
• Easily freeze the leftover pancakes or double the recipe for an easy breakfast. Then, toast or warm them up in the microwave when desired.

• Prep Time: 10 minutes
• Cook Time: 5 minutes

The post Fluffy Paleo Blueberry Pancakes appeared first on .

WHY YOU’LL LOVE this Sourdough Bread French Toast Casserole

Easy To Make. This easy french toast casserole is brought together in 10 minutes. Plus, you can make it the night before and toss it in the oven in the morning for an easy breakfast recipe that’s a deliciously warm meal the whole family will enjoy.

Sourdough Flavor. This sourdough bread french toast casserole has that classic sourdough flavor. It takes a classic french toast casserole and gives it a nice spin with a sourdough taste. If you’re a sourdough bread lover, you will surely enjoy this recipe.

Crumble Topping. The delicious crumble topping gives a nice crunchy texture to each french toast bite. It’s loaded with pecans, brown sugar, and a rich buttery flavor. Every bite will have you coming back for more.

INGREDIENTS

All-Purpose Flour- The base of the delicious crumble.

Sourdough Bread- The star of the show.

Spice Blend- cinnamon and nutmeg bring flavor to this casserole.

Softened Butter– The yummy texture and flavor in the crumble.

Brown Sugar- The sweetness of this french toast casserole.

Eggs- The rich yoke is the binder that helps keep the casserole together.

Vanilla Extract – This enhances the taste and aroma of the dish.

Whole Milk/ Heavy Cream- The key to this soft and custardy inside.

Chopped Nuts- The crunch in the sweet and buttery crumble topping.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Coat a 9×13-inch baking dish with cooking spray and set it aside.
2. Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.
3. In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.
4. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
5. In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.
6. Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
7. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.
8. Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
9. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Bread French Toast Casserole

• Topping Is Optional. If you prefer a less sweet French Toast Casserole, you can leave the crumble topping off the bread. It will still be delicious.

TIPS/STORAGE for Sourdough Bread French Toast Casserole

• The casserole can be made and refrigerated up to 24 hours in advance.
• The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

Looking for more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls or Easy Sourdough Discard Banana Bread. Both are seriously so good!

Sourdough Bread French Toast Casserole

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• Author: Michelle Powell
• Total Time: 1 hour
• Yield: 10

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Description

The best overnight Sourdough Bread French Toast Casserole recipe is easy to prepare in 10 minutes! The casserole is made with chunks of bread in a baking dish, soaked in a mixture of eggs, milk, and spices then topped with a sweet, buttery streusel and baked until golden and crispy on top while remaining soft and custardy inside. It is perfect for feeding a crowd or a busy morning holiday like Christmas or when you want breakfast fast and easy.

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Ingredients

• 1 loaf of sourdough bread
• 8 large eggs
• 1 1/2 cups whole milk plus 1 1/2 cups heavy cream
• 3/4 cup packed light brown sugar, divided
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 3/4 tsp pink salt, divided
• 1/2 tsp ground nutmeg, divided
• 4 tbsp unsalted butter, softened
• 1/2 cup chopped nuts, pecans or walnuts
• 1/4 cup all-purpose flour
• Warm maple syrup or powdered sugar, for serving
• Fresh berries, optional topping

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Instructions

1. Coat a 9×13-inch baking dish with cooking spray and set it aside.

2. Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.

3. In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.

4. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.

5. In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.

6. Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.

7. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.

8. Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.

9. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

Notes

• The casserole can be made and refrigerated up to 24 hours in advance.
• The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 50 minutes

The post Sourdough Bread French Toast Casserole appeared first on .

These delicious Pumpkin Pancakes With Pumpkin Pie Spice are a must on your breakfast table this fall. They come together very easily using many pantry staple ingredients. Topped with whipped cream and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my cottage cheese egg cups making a fantastically filling breakfast or brunch on the weekends. 

Speaking of weekends, we are usually very busy during the fall months and these pancakes make great grab-and-go snacks just like these gluten free blueberry lemon poppy seed muffins or these banana oatmeal blueberry muffins. They store so easily making them a great option before heading out or taking them with us. 

WHY YOU’LL LOVE THESE Pumpkin Pancakes With Pumpkin Pie Spice

Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

Delicious Flavor. These Pumpkin Pancakes are perfect for fall mornings. They taste just like a fresh slice of pumpkin pie. The soft and fluffy texture along with the golden-brown edges bursting with pumpkin pie spice flavors is to die for.

Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out or add to the recipe. Want to add a handful of nuts? Go ahead. Want to use whipped topping instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.

INGREDIENTS

All-Purpose Flour- The base of these delicious Pumpkin Pancakes With Pumpkin Pie Spice.

Baking Soda and Baking Powder- Helps the pancakes rise and enhance their soft texture.

Pumpkin Pie Spice- cinnamon, nutmeg, ginger, and cloves bring the flavor to these pancakes.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of these pumpkin pancakes.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to these moist pumpkin pancakes.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat a pan or griddle to medium heat. 
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
3. Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
4. Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

SUBSTITUTIONS/VARIATIONS for Pumpkin Pancakes With Pumpkin Pie Spice

• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Add a topping. Butter and maple syrup are staple toppings for pancakes but there are also a variety of other options too. Whipped cream, powdered sugar, honey, cream cheese, or even flavored syrup makes delicious toppings.
• Use milk. This recipe calls for milk, but you can use any milk of choice in place. Just note there will be a slight texture and taste change when using buttermilk as it lends to a richer-tasting pancake.
• Make these dairy-free pancakes. To make this recipe dairy-free, you would use plant-based milk in place of milk along with using vegan butter or coconut oil in place of the butter.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add in 1-4 tablespoons of milk to thin it out.
• Use a well-greased pan or skillet. Cook the pancakes in medium-low heat as too not burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.

STORAGing Pumpkin Pancakes With Pumpkin Pie Spice

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Pumpkin Pancakes With Pumpkin Pie Spice

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 10-12 pancakes

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Description

Enjoy a cozy fall morning with these easy Pumpkin Pancakes With Pumpkin Pie Spice! Made with wholesome ingredients, these easy pumpkin pancakes are fluffy, delicious, and perfect for a weekend brunch or any time you’re craving the fall season on your plate! 

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Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp brown sugar
• 2 tbsp organic cane sugar
• 1 1/2 tsp pumpkin spice
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 whole egg
• 2 tbsp butter, melted and cooled
• 3/4 cup milk
• 3 tbsp pumpkin puree
• 1/2 tsp pure vanilla extract

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Instructions

1. Preheat a pan or griddle to medium heat. 
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
3. Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
4. Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

Notes

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-4 tablespoons of milk to thin it out.
• Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.
• To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.
• To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

The post Pumpkin Pancakes With Pumpkin Pie Spice appeared first on .

These melt in your mouth gluten free blueberry pancakes are a must on your breakfast table this summer. They come together very easily using many pantry staple ingredients. Topped with butter and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my cottage cheese egg cups making a fantastically filling breakfast or brunch on the weekends. 

Speaking of weekends, we are usually very busy during the summer months and these pancakes make great grab and go snacks just like these gluten free blueberry lemon poppy seed muffins or these banana oatmeal blueberry muffins. They store so easily making them a great option before heading out or taking them with us. 

This recipe is a perfect way to use up those summer blueberries. Enjoy! 

WHY YOU’LL LOVE THESE GLUTEN FREE BLUEBERRY PANCAKES

• Delicious Flavor. These gluten free blueberry pancakes are so good no one will even know they are gluten free. They taste so much like a gluten pancake. The soft and fluffy texture along with the golden-brown edges bursting with fresh blueberry flavors is to die for.
• Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out several ingredients or add to the recipe. Want to add a handful of nuts? Go ahead. Want to use blueberry syrup instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.
• Kid Friendly. I’ve never met a kid that didn’t like pancakes, and these are no exception. I have three taste testers at home, and they absolutely love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

INGREDIENTS

Gluten Free Flour- I am using Bob Red Mills 1 for 1 gluten free flour for this recipe and for my best gluten free pancake recipe. Both pancake recipes turned out perfect using this brand of flour. 

Sugar- A little bit to help the outer edges golden and keep the color light. If you don’t want to use white sugar you can always use coconut sugar in place.

Buttermilk- The acidity combined with the other ingredients helps create that creamy rich texture making these pancakes just melt in your mouth.

Egg- Binds everything together to create these delicious pancakes.

Butter- Adds a rich flavor to the pancakes.

Blueberries- Fresh blueberries are ideal but frozen can also be used.

Salt- Helps balance out all the flavors and sugar.

Baking Soda & Baking Powder- Combined both agents help the pancakes puff up and aids in the light, fluffy texture.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Whisk the dry ingredients together. Whisk the egg, buttermilk, and melted butter into the dry ingredients until combined. Refrain from over-mixing the batter.
2. Heat a nonstick pan over medium heat. Spray coconut oil or melt butter in the pan for a crispy edge.
3. Pour about ¼ cup of batter into the hot skillet and spread it flat like. It will be pretty thick.
4. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are fluffy and cooked through.
5. Serve with butter and maple syrup. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Use chocolate chips. Have a chocolate lover in the house? A handful of chocolate chips thrown into the batter will add an extra sweet chocolate delight to these pancakes.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Fruity Twist. Don’t have blueberries around? Not a big blueberry fan? You can easily swap for sliced bananas, chopped strawberries, raspberries or blackberries.
• Add a topping. Butter and maple syrup are staple topping for pancakes but there are also a variety of other options too. Whipped cream, powdered sugar, honey, additional blueberries or even blueberry syrup makes delicious toppings.
• Use milk. This recipe calls for buttermilk, but you can use any milk of choice in place. Just note there will be a slight texture and taste change as the buttermilk lends to a richer tasting pancake.
• Make these dairy free pancakes. To make this recipe dairy free, you would use a plant-based milk in place of buttermilk along with using vegan butter or coconut oil in place of the butter.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you are wanting a thinner pancake batter, add in 1-2 tablespoons of water to thin it out.
• Gently fold blueberries into batter using a spatula. This will help make sure they don’t get smooshed.
• Use a well-greased pan or skillet. Cook the pancakes in medium-low heat as too not burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.
• Use fresh blueberries, if possible. Frozen are totally fine to use in place too.

STORAGE

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in refrigerator for up to 3 days.

To reheat, take leftover pancakes out of container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer friendly bag or container for up to 3 months.

FAQ’S

What type of gluten free flour is best for pancakes?

For this recipe, I am using Bob Red Mills 1 for 1 flour. I believe these create the absolute perfect gluten free pancakes.

Can I use frozen blueberries instead of fresh ones?

Of course, while fresh are ideal for cooking you can totally use frozen ones. Just make sure they are not thawed before using or they can make the pancakes watery. Use them frozen.

Can I make the pancake batter ahead of time?

The batter is best used soon after making. If you let gluten free batter sit, it will absorb the liquid and overtime change the consistency. You can mix all the dry ingredients and wet ingredients separately then combine before cooking.

Can I make these gluten free blueberry pancakes ahead of time?

Yes, they are great made up ahead of time and either stored in the refrigerator if you’re using soon or placed in freezer for longer.

Gluten Free Blueberry Pancakes

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 4-6 pancakes
• Diet: Gluten Free

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Description

Soft and fluffy, these made from scratch gluten free blueberry pancakes are mouthwatering delicious. They are perfect on a weekend morning topped with maple syrup or great for meal prep during the weekdays.

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Ingredients

• 1 cup gluten-free flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 ¼ cup buttermilk
• 1 egg
• 2 tablespoons melted butter
• 1 cup fresh blueberries

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Instructions

1. Whisk the dry ingredients together. Whisk the egg, buttermilk, and melted butter into the dry ingredients until combined. Refrain from over-mixing the batter.
2. Heat a nonstick pan over medium heat. Spray coconut oil or melt butter in the pan for a crispy edge.
3. Pour about ¼ cup of batter into the hot skillet and spread it flat-like. It will be pretty thick.
4. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are fluffy and cooked through.
5. Serve with butter and maple syrup. Enjoy!

Notes

• I used Bob’s Red Mill 1-1 gluten-free flour.
• Chocolate chips, pecans, banana slices, etc would make a yummy substitute for blueberries.
• These pancakes are best enjoyed freshly made.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Cuisine: American

The post Gluten Free Blueberry Pancakes appeared first on .

As summer is right around the corner, that can only mean one thing…blueberry season! Blueberries are one of my favorite fruits to enjoy this time of year. Our family goes through them like crazy. I love making different baked goods from all the blueberries that we pick and that is exactly how this recipe came about. 

These blueberry lemon poppy seed muffins combine all the fun flavors of summer in one muffin. The plump, juicy blueberries with the fresh lemon flavors from the lemon zest and juices just radiate summertime goodness. The poppy seeds add a nice little crunch to the muffins and blends well with the lemon flavors. Lastly, the lemon glaze tastes heavenly overtop the muffins. They are great by themselves for breakfast or a mid-afternoon snack. You can also be sure to enjoy them with my chicken and hashbrown casserole for a filling weekend breakfast.

If you love these muffins and blueberries which I know you will, check out my banana oatmeal blueberry muffins. These muffins are just as delightful and wonderful to have in the meal rotation!

WHY YOU’LL LOVE THIS RECIPE

• Amazing Texture- Soft, moist and fluffy. These muffins will melt in your mouth. The 1 tablespoon of baking powder will lend to a nice tall muffin. Greek yogurt helps give the muffins that soft and fluffy texture.
• Loaded with Blueberries- The recipe calls for 1 full cup of blueberries and more to top the muffins with before baking. They will be bursting with the sweet goodness of yummy blueberries. Fresh are the best to use and a great way to use up those blueberries you have picked this season.
• Great for Entertaining or Meal Prep- These blueberry lemon poppy seed muffins are perfect to take to a brunch, playdate or just enjoying with a friend over coffee. They are also easy to whip up on a Sunday to have throughout the work week for a great grab and go breakfast or snack.

INGREDIENTS

Dry Ingredients:

Gluten Free All-Purpose Flour- One of the base ingredients for the muffins that offers structure.

Gluten Free Oat Flour- The second flour used in this recipe that helps the muffins be soft and fluffy.

Baking Powder- This helps the muffins rise and lends to a nice tall muffin.

Poppy Seeds– Provides an excellent bite and crunch to the muffins.

Blueberries- Fresh blueberries are the best and a great way to use them up in the summer. You can always use frozen too.

Salt- Balances out the sugar in the muffins.

Wet Ingredients:

Butter- Unsalted and fully melted was used in this recipe.

Sugar- Granulated white sugar is used for sweetness and pairs well with the lemon flavors.

Eggs- Binds everything together to create these wonderful muffins.

Greek Yogurt- Greek yogurt adds moisture. You can also use sour cream in place.

Lemon Juice and Zest- Lends to the amazing lemon flavors throughout the whole muffins.

Vanilla Extract– Adds a hint of vanilla to the muffins.

Lemon Glaze:

Powdered Sugar- Adds the sweetness to the glaze.

Lemon Juice- Adds tartness and moisture to the glaze.

Scroll down to the recipe card for quantities used in the recipe.

INSTRUCTIONS ON HOW TO MAKE 

1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
2. Whisk together all wet ingredients in a large mixing bowl. Then whisk in the all-purpose flour, oat flour, baking powder and salt.
3. Using a spatula, fold in the poppy seeds and blueberries.
4. Spoon into the prepared muffin tray, filling each to the top. If preferred, top with a few extra blueberries.
5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the tray for about 15 minutes, then carefully remove onto a wire rack to finish cooling.
6. Whisk together the powdered sugar and lemon juice for the glaze until a silky consistency is created. Drizzle on top of the muffins once cooled and enjoy!

SUBSTITUTIONS/VARIATIONS

• If not worried about being gluten free, you can use regular all-purpose flour instead of gluten free all- purpose flour, but still use the oat flour in the recipe.
• Sour cream can be used in place of the Greek yogurt.
• Use different berries. I absolutely love fresh blueberries, but you can also try this recipe using strawberries, raspberries, or blackberries. You can even do a mixed berry variety.
• Use almond extract. Instead of vanilla extract, switch it up using almond extract if you want a little nutty flavoring mixed in.

TIPS

• Line a 12-cup muffin tin with liners or heavily grease a muffin tin so the muffins do not stick.
• Don’t overmix the batter. The muffins can become too dense and tough if it is overmixed. Make sure the ingredients are blended together until incorporated.
• Use fresh lemon juice and zest. This is where the delicious lemon flavors come from.
• Remember to zest the lemon before juicing it. It is so much easier to zest the lemon then cut in half to juice it.
• Use fresh blueberries, frozen blueberries are fine to use too.
• Before folding in the blueberries, sprinkle them with a tablespoon of the all-purpose flour. This will help prevent them from sinking.
• Gently fold in the blueberries and poppy seeds with a spatula. You want to be gentle with them, so they do not get mushed.
• Fill the muffin tins to the top with the batter. Most recipe call for only filling half or a quarter of the way but if you want tall muffins, fill them to the brim.
• Glaze the muffins after they have cooled but right before serving.

STORAGE

Place the leftover muffins in an airtight container for 1-2 days to maintain freshness on the countertop.

If longer than 1-2 days, place in an airtight container and store in the refrigerator up to 1 week.

For freezing, individually wrap muffins in plastic wrap and place in a freezer safe bag or freezer safe airtight container for up to 3 months.

FAQ’S

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure they are not thawed out before placing them into the batter or the excess juices will make the muffins soggy. You can also lightly dust them with flour before placing in the batter too so they will not sink and it will also take up any excess moisture.

How do I zest and juice a lemon?

You will want to zest the lemon first using a cheese grater. Just rub the lemon against the grater and watch the peel come off. Then cut the lemon in half and squeeze the juice out. You can also use a mini juicer if you desire.

Do I have to add in the poppy seeds?

You don’t have to add them in. They make a great addition to the muffins and offer a nice crunch and flavor.

How do I know the muffins are done?

Insert a toothpick into the muffins to see if it comes out clean. If it is still wet, place back in the oven for more time.

 Blueberry Lemon Poppy Seed Muffins (Gluten Free) 

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5 from 1 review

• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 12 muffins
• Diet: Gluten Free

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Description

These bakery-style blueberry lemon poppy seed muffins are tall, fluffy, moist, and loaded with fresh blueberries and lemon flavor. They are perfect for breakfast or a delicious snack on the go.

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Ingredients

Wet:

• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1/2 cup plain greek yogurt
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Dry:

• 1 3/4 cups gluten-free all-purpose baking flour
• 3/4 cup gluten-free oat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• 1 cup blueberries

Lemon glaze:

• 1 cup powdered sugar
• 1 1/2 tablespoons lemon juice

 

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Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
2. Whisk together all wet ingredients in a large mixing bowl. Then whisk in the all-purpose flour, oat flour, baking powder, and salt.
3. Using a spatula, fold in the poppy seeds and blueberries.
4. Spoon into the prepped muffin tray, filling each to the top. If preferred, top with a few extra blueberries.
5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the tray for about 15 minutes, then carefully remove onto a wire rack to finish cooling.
6. Whisk together the powdered sugar and lemon juice for the glaze until a silky consistency is created. Drizzle on top of the muffins once cooled and enjoy!

Notes

• If you are not gluten-free, you can substitute the GF all-purpose flour for regular all-purpose flour, but still use the oat flour.
• Store muffins in an air-tight container for 1-2 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: American

The post Gluten-Free Blueberry Lemon Poppy Seed Muffins appeared first on .

I love a good quiche recipe with a homemade crust. I’m happy to say this gluten free crust is absolutely perfect along with this spinach quiche recipe. The crust is light, buttery and flaky. The filling is super savory and satisfying. It is loaded with bacon, eggs, spinach, and warm spices. If you are looking for a crustless quiche recipe, check out my crustless onion quiche with caramelized onions and goat cheese. It’s another favorite too.

My family enjoys this gluten free spinach quiche year round but we always have it in the springtime around Easter. We often have it for brunch with a side of my gluten free pancakes or banana oatmeal blueberry muffins. It is a perfect dish to bring to a holiday gathering or baby shower. Might I add it freezes so well so make a few to put in the freezer to use when you need a quick meal or need to bring a dish somewhere.

WHY YOU’LL LOVE THIS GLUTEN FREE SPINACH QUICHE

Healthy + Nutritious. This spinach quiche recipe is packed with protein and healthy fats to keep you satisfied longer. The crust is made with gluten free/paleo friendly flours that are not ultra processed. Coconut sugar is used in the crust keeping the sugar content healthier verses white sugar. The quiche filling is rich in protein with eggs, bacon and cheese.

Loaded with Flavor. This quiche packs loads of flavor from the salty bacon, cheesy Gruyere, aromatic vegetables, and warm spices. It is so tasty, and every bite is savory. The egg custard texture of the dish will melt in your mouth.

Great for the Holidays. This is a wonderful dish to serve for the holidays. It comes together easily and preps nicely, and would make a great compliment to your Christmas or Easter meals. It also freezes very well to enjoy at a later date.

INGREDIENTS

For the crust:

Almond Flour- This is one of the base ingredients for the crust. It is gluten free and paleo friendly.

Tapioca Flour- This is another base ingredient that pairs will with almond flour to great the flaky crust.

Butter- Use cold butter that is broken into pieces. The butter must be cold to mix in well to create the dough.

Coconut Sugar- We are only using a teaspoon of sugar. If you are not worried about the sugar you can use granulated sugar as an option.

Egg- This helps bind the ingredients above together to create the dough for the pie crust.

Sea Salt- Add this to taste in the dough.

For the filing:

Bacon- 6 slices of bacon chopped up into pieces.

Spinach- A 10oz bag of frozen thawed spinach. Make sure to drain any excess water or the quiche will be watery.

Onion- One small onion diced up.

Garlic- Three cloves minced up.

Egg- The star of the show in this recipe. Room temperature eggs are best to start with.

Almond milk- Helps smooth out the egg base and lends to the creaminess.

Salt + Pepper– Added to taste and for the spinach.

Nutmeg- This spice adds a bit of warmth and sweetness.

Cayenne Pepper- Adds a kick to spice it up.

Gruyere Cheese- If possible, shred your own cheese from a block. Prepackaged is not as creamy and doesn’t melt as well.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

To prepare the crust:

1. To a food processor or blender, pulse together all crust ingredients minus the egg. Once combined, add the egg, pulsing until a dough forms.
2. Assemble the dough into a ball (it will be sticky) and wrap it in plastic wrap. Chill the dough in the refrigerator for at least an hour or up to a day before.
3. If baking the same day, preheat your oven to 375 F.
4. Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Set the chilled dough on the parchment and cover with another sheet of parchment. Begin to roll the crust out from the center into an 11-12’’ disk. Remove the top piece of parchment to flip the dough into the pie dish. Gradually remove the remaining parchment and gently press the dough into the dish.
5. Fix the edges as needed and crimp or press with a fork to seal. Chill the unbaked crust in the refrigerator for 10 minutes. Once chilled, prick the dough all over with a fork, and bake in the oven for 10 minutes, until just set.

To prepare the filling:

1. While the crust bakes, prep the quiche filling. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Drain and set aside. Discard all but 1 tbsp of the bacon fat.
2. Reduce the heat to medium-low in the same skillet and add the diced onions. Cook for about a minute, until soft, then add the garlic and cook another 30 seconds.
3. Add the thawed spinach (drain excess water) and lightly sprinkle with sea salt and black pepper. Cook, stirring, to heat through. Crumble the cooked bacon into the skillet with the spinach, combine, and turn the burner off.
4. In a mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, cayenne pepper, and grated Gruyere cheese until well combined.
5. Add the spinach and bacon mixture to the bowl, then pour into a partially baked crust.
6. Bake in the oven for 30-35 minutes or until the center is set. If the crust begins to brown too much, cover the top with foil.
7. Allow the spinach quiche to sit at room temperature for 15-20 minutes before slicing and serving. Enjoy!

VARIATIONS

Use a different cheese. Swiss and cheddar cheese can be used in place of Gruyere for this quiche.

Add meat. You can add additional meat in with the bacon such as diced ham, turkey or shredded chicken.

Add vegetables. This quiche is great with the aromatic vegetables and spinach but if your still wanting more than mushrooms, tomatoes, bell peppers, broccoli and zucchini are all great options.

Make it dairy free. To make this recipe dairy free, just use your favorite vegan butter for the crust and vegan cheese for the filling.

TIPS

A note on the dough: Since the dough lacks gluten, it breaks more easily than traditional pastry dough and is stickier. Using extra tapioca flour if needed, roll the dough between two sheets of parchment paper. Work with it patiently and gently. If it gets too sticky, place in freezer for a few minutes to form up. Don’t worry, it will still be flaky and buttery.

Squeeze water out of spinach. The quiche will not properly set if there is excess water.

Use room temperature eggs. This will help the egg custard form nicely.

Whisk eggs for custard texture. You want to make sure you get that fluff to create the texture needed for the quiche.

Bake quiche on the bottom rack of the oven. This can help the crust from overcooking.

Let quiche set for 20 minutes before diving in. This gives the quiche time to still cook and firm up a bit.

The awesome gluten free spinach quiche pairs well with these gluten free pancakes or banana oatmeal blueberry muffins for an amazing breakfast.

STORAGE

To store in the refrigerator, place individual pieces in an airtight sealed container for up to 3 days.

To freeze, make sure the quiche is fully cooled down, wrap individual pieces in plastic wrap and place them in a plastic freezer bag or freezer safe container in the freezer for up to 2 months.

FAQ’S

How do I re-heat my quiche?

You have two options. You can place in the microwave and heat for 30-40 seconds or you can reheat in the oven on 350F for 15 minutes.

How to prevent soggy quiche crust/do I bake the crust first?

Yes, you will pre-bake the crust before adding the filling. Then finish baking the crust and filling.

How do I know my spinach quiche is done baking?

The quiche is done when the top is lightly golden brown. The center should have a slight jiggle. The quiche will still cook a bit after it’s removed from the oven.

Can I make this gluten free spinach quiche crustless?

Yes, you can make it without the crust. Using a greased pie dish, you can just bake the filling ingredients.

Gluten Free Spinach Quiche

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• Author: Michelle Powell
• Total Time: 2 hour 10 minutes
• Yield: 8
• Diet: Gluten Free

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Print Recipe

Description

This easy gluten-free spinach quiche has a flaky buttery crust along with a delicate custard egg filling. It is perfect for breakfast/brunch or a light lunch.

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Ingredients

Crust:

• 1 1/4 cups blanched almond flour
• 3/4 cup + 2 Tbsp tapioca flour
• 1/2 cup butter, cold, and cut or broken into pieces
• 1/2 tsp fine sea salt
• 1 tsp coconut sugar or other granulated sweetener
• 1 large egg

 

Filling:

• 6 slices bacon
• 10 oz frozen spinach thawed, water drained
• Sea salt and black pepper
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 large eggs
• 1/2 cup almond milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp grated nutmeg
• 1/8 tsp cayenne pepper
• 1 cup grated Gruyère cheese

 

 

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Instructions

To prepare the crust:

1. To a food processor or blender, pulse together all crust ingredients minus the egg. Once combined, add the egg, pulsing until a dough forms.
2. Assemble the dough into a ball (it will be sticky) and wrap it in plastic wrap. Chill the dough in the refrigerator for at least an hour or up to a day before.
3. If baking the same day, preheat your oven to 375° F.
4. Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Set the chilled dough on the parchment and cover with another sheet of parchment. Begin to roll the crust out from the center into an 11-12” disk. Remove the top piece of parchment to flip the dough into the pie dish. Gradually remove the remaining parchment and gently press the dough into the dish.
5. Fix the edges as needed and crimp or press with a fork to seal. Chill the unbaked crust in the refrigerator for 10 minutes. Once chilled, prick the dough all over with a fork, and bake in the oven for 10 minutes, until just set.

Prepare the filling:

1. While the crust bakes, prep the quiche filling. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Drain and set aside. Discard all but 1 Tbsp of the bacon fat.
2. Reduce the heat to medium-low in the same skillet and add the diced onion. Cook for about a minute, until soft, then add the garlic and cook another 30 seconds.
3. Add the thawed spinach (drain excess water) and lightly sprinkle with sea salt and black pepper. Cook, stirring, to heat through. Crumble the cooked bacon into the skillet with the spinach, combine, and turn the burner off.
4. In a mixing bowl, whisk together the eggs, milk, salt and pepper, nutmeg, cayenne pepper, and grated Gruyère cheese until well combined.
5. Add the spinach and bacon mixture to the bowl, then pour into the partially baked crust.
6. Bake in the oven for 30-35 minutes or until the center is set. If the crust begins to brown too much, cover the top with foil.
8. Allow the spinach quiche to sit at room temperature for 15-20 minutes before slicing and serving. Enjoy!

 

Notes

• Since the dough lacks gluten, it breaks far more easily than traditional pastry dough and is also stickier. It helps to roll the dough between two sheets of parchment paper, using a little bit of extra tapioca flour if needed. Work with it gently and patiently, and if it gets too sticky, place it in the fridge or freeze it for a few minutes to firm it up. It will still be flakey and butter.
• This quiche reheats well. Just pop it into the microwave for a minute or two, and you have a quick and easy breakfast or lunch.
• Freeze in individual portions as soon as it is cold enough, and use a container or bag suitable for freezing.

• Prep Time: 30
• Cook Time: 40
• Category: Breakfast
• Cuisine: American

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