Archive for July 6th, 2011

July 6, 2011

what i ate wednesday #7

Wow, has it really been 7 weeks since I first joined WIAW with Peas and Crayons?!  Many things have changed since my first post in terms of eating, but I am gradually feeling better and realizing what my body likes and doesn’t like – just wish it wasn’t such a process to get there!  Well, I tried half of a sprouted wheat bun on Monday night with dinner, and let me tell you my body definitely did not like me.  I was hoping sprouted wheat was going to be okay, but I guess not.  I was feeling so off last night for dinner that all I could manage was a bowl of fruit…  My appetite was better than that today fortunately, so here are my eats!

Breakfast:

New oat combination!  1/4c rollet oats + 1/4c oat bran mixed with 1 1/2 cups water.  Bring to a boil and then cook for around 10 minutes with a half of a banana whisked in at the end – so fluffy!  Topped with sunbutter, blueberries and some sucanat + cinnamon.  Also had one of my Gluten Free & Dairy Free French Breakfast Puffs on the side.  These things are sooo good.

Mid-Morning Snack:

Photo shoot of the muffins – I ate this exact one.

Plus a bowl of fruit – strawberries and pineapple are one of my favorite mixes!

Lunch:

Brown Rice Wrap with hummus + lettuce with carrots on the side.  Also had two of the Gluten Free & Dairy Free French Breakfast Puffs after – they’re so good I couldn’t resist!

Afternoon Snack:

One of the new Coconut Chocolate Chip Clif Bars – I think this is my favorite flavor.

Dinner: 

Salad with leftover roasted veggies, homemade bean + beet burger with ketchup.  On the side?  Just half of the most delicious Millet/Flax Bagel from Sami’s Bakery.  The best part?  They’re gluten free!  Oh my goodness, I stumbled upon these at a store I was at today and just had to get them.  I also got a loaf of Millet/Flax bread and a pizza crust!  They are the first gluten free baked goods I have gotten, and their ingredients are all amazing – nothing weird at all which is saying something for packaged gluten free products.  Definitely excited to try out all their goodies since this one was delicious!

July 6, 2011

betty, who?

There are few things I make or bake repeatedly.  I usually like to shake things up to try out new recipes and ideas.  There are only a handful of recipes I would ever repeat, and now with my gluten intolerance rising, I will most likely never be able to make my most beloved recipes again… Well, the exact recipes I initially fell in love with anyways.

I remember the recipe for French Breakfast Puffs from Betty Crocker as a often-repeated recipe, going all the way back to childhood.  It’s actually in my mom’s red Betty Crocker cookbook she received for her wedding many years before I even made an appearance.  It was always a favorite, especially the end part where my sister and I got to dunk the tops of the muffins in butter and cinnamon sugar.  I thought it was about time to make this recipe again, and did my best to replicate it while making it gluten free and dairy free.  Perfect for any time of the day.

Gluten Free & Dairy Free French Breakfast Puffs adapted from Betty Crocker
makes 10 muffins 

  • 1/3c unsweetened natural applesauce
  • 2T sucanat (SUcre CAnne NATurel aka sugar cane in its most natural form)
  • 1 egg (or flax egg)
  • 3/4 c millet flour
  • 3/4 c sorghum flour
  • 3/4 t xanthan gum
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 c unsweetened almond milk

1. Mix together the applesauce, sucanat and egg.

2. Sift the dry ingredients together in a separate bowl.

3. Add the dry ingredients into the wet, alternating with the almond milk.

4. Scoop into a sprayed (or lined) muffin pan and bake at 350* for 20-22 minutes.

5. Allow to cool slightly (or completely) before coating.

  • 3T sucanat
  • 1 1/2 t cinnamon
  • 2T earth balance

*The topping measurements can be doubled if you prefer.  It also depends on how much of the muffin you dip and how many muffins your recipe makes.

6. Mix together the sucanat and cinnamon.  Melt the earth balance.

7. Dip each muffin first in the melted earth balance and then in the sucanat and cinnamon mixture.  (It’s easier to remove from the paper wrapping before dipping if you lined your pan).

Kinley says these are even better than the modified recipe we had been making of late which included replacing the shortening with applesauce.  Even though Betty thought she was pretty good in the baking department, I’d like to see her try to make a muffin taste better than this one!  Who needs gluten and dairy anyways?