Drinks & Dining

The 3 Tastiest Gluten-Free Breakfast Recipes

New York Smash Magazine  

About 1 in 100 people have celiac disease and millions more are gluten-intolerant, according to the Celiac Disease Foundation. To celebrate Celiac Awareness Month in May, we’re sharing our three favorite gluten-free breakfast recipes, thanks to the folks at Nielsen-Massey.

Breakfast Quinoa with Vanilla Cream

Breakfast Quinoa with Vanilla Cream

Breakfast Quinoa with Vanilla Cream

Serves 4

Quinoa
Ingredients
1 cup traditional quinoa, rinsed and drained
1½ cups water
½ cup unsweetened coconut milk
2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
½ cup golden raisins
¼ cup firmly packed light brown sugar
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
⅛ teaspoon salt
1 small Fuji apple peeled, cored and cut into bite-size pieces

Directions
In a large saucepan over medium-high heat, add quinoa and water. Bring to a boil while stirring occasionally. Reduce heat to a simmer then add coconut milk, vanilla extract, raisins, brown sugar, cardamom, cinnamon and salt. Cover and cook until done, about 20-25 minutes; stirring occasionally. Add apple pieces about 3 minutes before removing quinoa from heat.

Vanilla Cream (Yield ½ cup)

Ingredients
½ cup half-and-half
½ teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1 tablespoon powdered sugar

Directions
In a small bowl, whisk ingredients until combined. Serve each bowl of Breakfast Quinoa topped with 2 tablespoons of Vanilla Cream.

Gluten-Free Hotcakes with Maple Orange Syrup

Gluten-Free Hotcakes with Maple Orange Syrup

Gluten-Free Hotcakes with Maple Orange Syrup

Makes about 1 dozen

Maple Orange Syrup
1 cup pure maple syrup
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
⅛ teaspoon Nielsen-Massey Pure Orange Extract

Pancakes
1 cup brown rice flour
½ cup finely ground tapioca flour
½ cup finely ground almond meal flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
2 tablespoons butter, melted
2 eggs, lightly beaten
1 cup low-fat buttermilk

For Maple Orange Syrup
In a glass measuring cup, combine maple syrup, vanilla and orange extracts. Pour into a syrup dispenser; set aside.

For Pancakes
In a large bowl, add flours, sugar, baking powder, baking soda, cinnamon and salt; stir to combine. Add vanilla extract, butter, eggs and buttermilk; stir to combine.

Lightly coat a griddle with cooking spray and heat to 350⁰F. Pour batter, about ¼ cup per pancake, onto griddle and cook until done, about 2-3 minutes per each side.

Vanilla Sugar Crepes

Vanilla Sugar Crepes

Vanilla Sugar Crepes

Makes 12 crepes

Crepes
3 eggs
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 1/2 cups whole milk
1 tablespoon butter, melted
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1 cup all-purpose flour
1/8 teaspoon salt (combine with flour)
1 tablespoon clarified butter (coat pan with 1/4 teaspoon butter before cooking, use as needed)

Filling and Topping
2 tablespoons clarified butter
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 teaspoon of your favorite jam for each crepe

In large mixing bowl, whisk together eggs and Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar. Whisk in the milk, butter and Nielsen-Massey Tahitian Pure Vanilla Extract. Add the flour mixture gradually and whisk until blended. Cover bowl with plastic wrap and refrigerate for 20 minutes. Brush bottom of 10 inch nonstick sauté pan with clarified butter. Heat pan over medium heat. Stir batter gently, then ladle 1/4 cup into pan and immediately rotate until batter uniformly covers bottom. Loosen edge with rubber spatula, turn crepe over when golden brown, about 2 minutes. Stack cooked crepes between waxed paper.

Before serving, spread one-teaspoon of jam on one half of each crepe with melted butter. Finish it off with a sprinkle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar.

Note: Clarified butter is melted, and the white milk solids are skimmed off the top.