This layered quiche starts with a layer of thinly sliced butternut squash to serve as a crust. Then, a layer of Dijon mustard is spread over the squash to give this quiche a bit of kick. Thinly sliced spinach and grated carrots are added and finally, an egg mixture is poured over all these vegetables.

A layer of parmesan cheese tops it all, and makes these spinach and carrot square crispy on top and so delicious. Try this amazing recipe at your next brunch, you won’t be disappointed!

Spinach and Carrot Squares {Gluten-Free}

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

This crustless quiche is comprised of layers of butternut squash, spinach, carrots and is topped with crispy parmesan cheese. This pefectly layered dish is perfect for breakfast or brunch.

Author: Homemade Hearts

Serves: 12 portions

Ingredients

• ½ butternut squash, peeled and thinly sliced (not cooked)
• 2 tablespoons old-fashioned Dijon style mustard
• 4 cups spinach, thinly sliced
• 5 carrots, grated
• 12 eggs
• 2 cups almond milk
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ¼ cup parmesan cheese, grated (optional)

Instructions

1. Preheat oven at 350 degrees F.
2. In a large rectangular baking dish (9"x13"), layer slices of butternut squash into an even layer. Spread mustard over squash. Layer half of the spinach, add grated carrots and top with the rest of the spinach.
3. In a medium mixing bowl, whisk together eggs, almond milk, oregano, garlic powder, salt and pepper.
4. Pour egg mixture in the baking dish over the layered vegetables. They egg mixture should cover the vegetables. Top with parmesan cheese.
5. Place dish in the preheated oven and bake for 50-60 minutes, until eggs are well cooked.
6. Cool down and cut into 12 squares. Can be served warm or cold.

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This granola is very simple, packed with oats, seeds and nuts. You have the option of adding dried fruits for extra sweetness, but most times, I like to leave the dried fruits out of the recipe and I add fresh fruit in my bowl of cereal in the morning.

Basic Granola Recipe {Gluten-Free, Vegan}

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

This is a staple granola recipe to create a delicious and healthy breakfast. What is so great about this recipe is that you can tailor it based on your preferences and what you have in your pantry. No matter what ingredients you pick, the result is a crunchy granola that is filled with proteins to give you lots of energy for the day ahead.

Author: Homemade Hearts

Serves: 10 portions

Ingredients

• 3 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup raw seeds (sunflower and/or pumpkin seeds)
• 1 cup nuts (pecans, almonds, walnuts or hazelnuts)
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon sea salt
• 1 cup dried fruits (raisins, cranberries, apricots, dates), optional

Instructions

1. Preheat oven at 300 degrees F.
2. In a large mixing bowl, combine oats with coconut, seeds and nuts.
3. Stir in melted coconut oil and mix well.
4. In a measuring cup, measure maple syrup and mix in cinnamon, ginger and sea salt.
5. Pour maple syrup over granola and mix thoroughly.
6. Spread granola on a parchment paper lined baking sheet.
7. Bake in preheated oven for 30 minutes or until golden and crispy, stirring every 10 minutes to avoid burning.
8. Let the granola cool.
9. Once cool, mix in dried fruit if using and store in an airtight container for 7-10 days.

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When I was growing up, my mom used to make blueberry yogurt muffins almost every week. As I watched her cook, I was so amazed at the magic that made the yogurt double in size. Once they were out of the oven, my brother and I would jump on the hot tray to take the first bite into these amazing muffins filled with juicy blueberries. It would take no time to have two dozen muffins disappear in our household! To bring back those sweet memories, I decided to adapt my mom’s classic recipe very slightly to make them gluten-free.

On my last trip to Costco, I made an amazing discovery. I found a bag of all purpose gluten-free flour blend made by Cloud 9. I have to confess that over the years, I have tried many different types of gluten-free flour blends. I have also tried to create my own blend using various recipes, but the all purpose gluten-free flour made by Cloud 9 is by far the best blend I have tried! I can truly replace one cup of wheat flour in a recipe and gives a very similar final result.  After adapting my mom’s recipe, it gave a moist cupcake, that holds together really well and has a similar delicious taste to the original recipe!

What were your favourite recipes when you were a child? What food do you remember eating and loving so much as you were growing up? Let me know what they are in the comments below or on my Facebook Page. I will pick a few of your favourite meals and create a delicious gluten-free version!

5.0 from 1 reviews

Blueberry Yogurt Muffin {Gluten-Free}

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This is a recipe that I adapted from my mom's amazing yogurt muffins. She used to make them almost every week when I was growing up - they are such a delight: moist, tasty and healthy. This is the gluten-free version that you can enjoy for breakfast or as a snack.

Author: Homemade Hearts

Serves: 2 dozens

Ingredients

• 2 cups plain yogurt (I use organic yogurt)
• 2 teaspoons baking soda
• 1 cup brown sugar
• 1 cup vegetable oil (I use grapeseed or avocado oil)
• 2 eggs
• 1 cup rolled oats
• 2 teaspoons vanilla extract
• 2 cups all purpose gluten-free flour blend (I use Cloud 9 flour blend)
• 4 teaspoons baking powder
• 2 cups blueberries (frozen or fresh)

Instructions

1. Preheat oven at 350 degrees F.
2. Grease or line muffin pan with paper.
3. Combine yogurt and baking soda. Set aside, you will see that the yogurt will rise and almost double in size.
4. In a large mixing bowl, mix together brown sugar, oil and eggs.
5. Add oats and vanilla and mix well.
6. In a separate bowl, mix gluten-free flour blend baking powder.
7. Incorporate flour into oil mixture and mix well.
8. Fold in yogurt.
9. Add blueberries and mix gently until evenly distributed.
10. Using a medium ice cream scoop, place one scoop of muffin mixture in each of the 24 greased or lined muffin cups.
11. Bake in preheated oven for approximately 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean (except for some blue from the blueberries)

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This granola is very simple to prepare, yet so delicious! The flavours that you will find in your bowl will bring you so much comfort on a fresh fall morning. A small bowl of this spicy goodness contains everything you need to have a strong start to your day. Delicious oatmeal is combined with protein filled quinoa, and abundant sources of essential vitamins and nutrients found in the pumpkin seeds and puree, chia seeds, spices and maple syrup. Finally, the healthy fats from the coconut oil will ensure you will have enough fuel to get you through a busy morning.

I really enjoy this granola when served with a heaping cup of almond milk. For a treat, I serve it with organic yogurt and a drizzle of maple syrup. I hope you enjoy this fall breakfast as much as I do!

Crunchy Pumpkin Spice Granola {Gluten-Free, Vegan}

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

This crunchy granola tastes just like pumpkin pie. The pumpkin puree and spices mixed with toasted oats and crunchy quinoa make it the perfect fall breakfast bowl. Serve with your favourite nut milk or yogurt.

Author: Homemade Hearts

Serves: 5 cups

Ingredients

Dry Ingredients

• 3½ cup rolled oats
• ½ cup unsweetened coconut
• ½ cup pumpkin seeds
• ¼ cup uncooked quinoa

Wet Ingredients

• 2 tablespoons chia seeds
• 2 tablespoons water
• ¼ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cardamom

Dried Fruits

• ½ cup dates, chopped
• ½ cup dried cranberries

Instructions

1. Preheat oven at 325 degrees F.
2. In a large mixing bowl, combine rolled oats, coconut, pumpkin seeds and uncooked quinoa.
3. In a small dish, mix chia seeds with water. Let rest until it thickens and becomes a gel consistency.
4. In a separate bowl, combine chia gel with pumpkin puree, maple syrup, coconut oi, vanilla extract, cinnamon, ginger and cardamom.
5. Pour wet ingredients on the dry ingredients and mix well.
6. Place granola onto a parchment lined baking sheet.
7. Bake for 40 minutes, or until golden, mixing the granola every 10 minutes to avoid burning.
8. Once the granola is nice and golden, let it cool for approximately 20-30 minutes.
9. Mix the dried fruit into the granola.
10. Transfer cooled granola into an airtight container. Store in a cool and dark place, it will keep for about 2 weeks.

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The beans are flavourful, savoury with a little kick from the special spice mix made of fresh cayenne pepper, rosemary, mustard, garlic and shallots. Some fresh heirloom tomatoes are mixed with molasses to form the basis of the thick liquid in which the beans will cook. The beans are then baked in the oven for about 6 hours, which allows for all these amazing flavours to blend together and give you the most fragrant pot of beans.

These beans are seriously some of the best that I have ever had in my whole life – they are truly as good as my dad’s traditional baked beans, and believe me, he is serious about his beans! I highly recommend making a double recipe with a 2 pound bag of white beans because you will see that they will be eaten super quickly! I love freezing these beans in small containers or baggies for to quickly add some sustenance to breakfast or brunch.

Spicy Tomato Baked Beans {Gluten-Free, Vegan}

 

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These are the best baked beans you will ever taste - they are made with fresh heirloom tomatoes, rosemary, cayenne pepper, molasses and other spices that will cook with the beans for more than 6 hours. This is the perfect side dish for your brunch!

Author: Homemade Hearts

Ingredients

• 1 pound (454 g) white beans
• 3 shallots, thinly chopped (or 1 onion)
• 2 cloves garlic, minced
• 4 heirloom tomatoes, finely chopped
• 1 fresh cayenne pepper, seeded and thinly chopped (or fresh jalapeno pepper - fresh pepper can be replaced by 1 teaspoon dried cayenne pepper)
• 1 sprig rosemary, finely chopped
• 1 tablespoon coarse sea salt
• 2 teaspoons dry mustard
• ¼ cup molasses
• 1 can (156 ml) tomato paste
• 3½ cup water
• 1 tablespoon apple cider vinegar

Instructions

1. Place beans in a large pot, cover the beans in water and place the lid on top of pot.
2. Soak beans in water overnight.
3. Drain beans and rinse well.
4. Place beans back into pot and cover beans in water.
5. Bring water to a boil and then cook beans on medium heat for 45 minutes.
6. While the beans are cooking, combine heirloom tomatoes, shallots, garlic, cayenne pepper and rosemary in a medium mixing bowl.
7. In a separate bowl, combine tomato paste, water and apple cider vinegar and mix until you obtain a tomato juice type texture.
8. Once the beans are cooked, drain the water and rinse them.
9. Cover the bottom of a 4-5 quart dutch oven with ⅓ of the heirloom tomato mixture.
10. Add ½ beans and top with ½ of the molasses, ½ coarse sea salt, ½ mustard powder and ⅓ tomato mixture.
11. Place the rest of the beans and top with the rest of the molasses, coarse sea salt, mustard and tomato mixture.
12. Pour all of the tomato and water mixture in the dutch oven until the beans are covered.
13. Place the lid on your dutch oven and bake at 250 degrees F for 6 hours.
14. Remove from oven and take 2 cups of beans out of the dutch oven. Mash these beans and return them to the pot. Mix well.
15. Place the uncovered dutch oven back in the oven and cook for another 30 minutes.

Notes

If you see that the liquid is going down while the beans are cooking, you can add water to top it off.

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In this gluten-free recipe, the banana bread is very moist thanks to the addition of chia seeds and dates. It is also nutritious as it contains coconut oil, it is low in sugar and it is made with healthy gluten-free flours. I love to add my homemade vanilla extract, which is so flavourful!

Chia and Date Banana Bread {Gluten-Free, Vegan}

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

This gluten-free and vegan banana bread is very moist and nutritious with added chia seeds and dates.

Author: Homemade Hearts

Serves: 2 loaves

Ingredients

• ¼ cup almond milk (or other non-dairy milk)
• 2 tablespoons chia seeds
• 3 cups ripe bananas, mashed (approximately 5 large bananas)
• 3 tablespoons coconut oil
• ½ cup coconut sugar (or brown sugar)
• 1 teaspoon homemade vanilla extract
• ¾ cup brown rice flour
• ¼ cup rolled oats, processed into flour
• ¾ cup tapioca starch
• 1 teaspoon baking soda
• ½ teaspoon xantham gum
• 2 teaspoon cinnamon
• 1 teaspoon cocoa powder
• ½ teaspoon sea salt
• 8 Medjool dates, chopped

Instructions

1. Preheat oven at 375 degrees F.
2. Grease two loaf molds with coconut oil.
3. In a small bowl, mix milk with chia seeds. Set aside for approximately 5 minutes until it thickens and becomes like a gel or pudding.
4. In a large bowl, beat together coconut oil, sugar and vanilla extract.
5. Incorporate almond milk with chia seeds, and mashed bananas. Mix well.
6. In a separate bowl, mix together rice flour, tapioca starch, baking soda, xantham gum, cinnamon, cocoa and salt.
7. Incorporate the flour mix into the wet mixture slowly while mixing well.
8. Fold in dates.
9. Pour the batter in the two greased loaf pans.
10. Bake in pre-heated oven for 35-40 minutes, or until a fork inserted in the center of the bread comes out clean.

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Imagine yourself biting in a large spoonful of berries coated in a creamy peanut butter pudding, and layered with sweet and juicy pineapple. Well, this is exactly what you could be doing if you try this recipe!

This recipe is quick to prepare and is definitely a crowd pleaser!

Berry Pineapple Parfait

 

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Prep time

10 mins

Total time

10 mins

 

This bright colours of this refreshing parfait will enlighten your meal. This dessert is quickly prepared and is always a crowd pleaser.

Author: Homemade Hearts

Serves: 4

Ingredients

Peanut Butter Pudding

• 1 package (530 g) silken tofu
• ¼ cup all natural creamy peanut butter
• ¼ cup maple syrup
• 3 tablespoons chia seeds

Parfait

• 2 cups blueberries
• 2 cups strawberries, sliced
• 3 cups pineapple, chopped in small cubes

Instructions

Peanut Butter Pudding

1. In a blender, combine silken tofu, peanut butter, maple syrup and chia seeds until smooth.

Parfait

1. In a medium mixing bowl, combine blueberries and sliced strawberries with 1 cup of peanut butter pudding.
2. To assemble the parfait, place 2-3 tablespoons berry mixture in a glass, top with 2-3 tablespoons of chopped pineapple. Repeat twice, or until you have the desired amount in the glass.

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The mini frittatas are filled with vegetables and also have quinoa for extra protein. The chipotle gives it a bit of a kick with its smokey flavour. This healthy breakfast will definitely nourish you for a busy day!

Mini Vegetable Chipotle Frittata

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

These mini frittatas are filled with veggies and quinoa and make a great gluten-free breakfast or snack.

Author: Homemade Hearts

Serves: 2 dozen

Ingredients

• 2 cups quinoa, cooked
• 1 zucchini, finely grated
• 1 carrot, finely grated
• 1 red bell pepper, finely diced
• 1 cup baby spinach, finely chopped
• 1 cup old cheddar, grated
• ⅓ cup parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon chipotle powder
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 6 eggs

Instructions

1. Preheat the oven at 350oF.
2. In a large mixing bowl, combine quinoa, zucchini, carrot, pepper, spinach, cheddar, parmesan, garlic powder, chipotle powder, salt and pepper.
3. In a small mixing bowl, whisk the eggs.
4. Pour the eggs over the vegetables and quinoa and mix well.
5. Line 2 dozen muffin molds with silicon cups and pour the frittata mixture evenly into muffin molds.
6. Bake in preheated oven for 30 minutes, or until a fork inserted in the center of the frittata comes out clean.
7. Remove from muffin molds and serve immediately or cool on wire rack.

Notes

You can freeze these mini frittatas and thaw them when you want a quick and filling breakfast.

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I asked my friends what was their secret to the perfect crêpe recipe and they agreed to share their secret recipe with me! I could not believe how simple it was: 1 cup flour, 1 cup milk, 1 egg and a pinch of salt! Nothing else, just four ingredients and you get a perfectly thin crêpe that is so easy to flip!

The other weekend, I was truly missing eating crêpes so I worked on a gluten-free version of this simple and authentic French crêpe recipe. I was so pleased with the result! Here is to a simple gluten-free crêpe recipe!

For a delicious breakfast or even dessert, I prepared a homemade hazelnut and chocolate butter and spread it in the crêpes, with bananas and topped this delicious treat with a drizzle of maple syrup. Other topping ideas include fresh fruits and yogourt or almond butter and jam. You can also eat these crêpes as a meal with roasted asparagus and a vegan creamy sauce.

Simple French Crêpes {Gluten-Free}

 

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Prep time

5 mins

Cook time

12 mins

Total time

17 mins

 

These simple gluten-free French crêpes are really simple to make and can be enjoyed with sweet or savoury toppings. They are a staple for any gluten-free kitchen.

Author: Homemade Hearts

Serves: 4 crêpes

Ingredients

• ⅔ cup brown rice flour
• ⅓ cup arrowroot flour
• 1 cup soy milk
• 1 egg
• ⅛ teaspoon sea salt
• Butter or coconut oil (for cooking)

Instructions

1. Heat oil or butter in a pan over medium heat until it is sizzling.
2. Spread 1 laddle in the middle of the sizzling pan and immediately spread the batter in the pan with a circular motion, until the crêpe is perfectly round and fills the pan.
3. Cook for 1-2 minutes, until you see bubbles appearing on top.
4. Flip the crêpe and cook on the other side for another minute or 2, or until golden.
5. Repeat steps 2-5 until all the crêpes are cooked. You can add a bit more oil after 2 crêpes to avoid sticking.

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I love savoury breakfasts and this is a fun and different way to have eggs for breakfast!  I made a vegetarian version, but it is also delicious if you want to add smoked salmon, cured meat or cheese. This is the perfect recipe for weekend brunch.

Vegetable Oeufs en Cocote

 

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Prep time

10 mins

Cook time

18 mins

Total time

28 mins

 

These vegetarian Oeufs en Cocote will make a delicious breakfast.

Author: Homemade Hearts, Adapted from La Tartine Gourmande

Serves: 2

Ingredients

• 1 red onion, finely chopped
• 1 zucchini, thinly sliced
• 1 tablespoon grapeseed oil
• 2 tablespoons white rice vinegar
• 4 mushrooms, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 1 pinch each salt and pepper
• 4 eggs
• 1 pinch paprika (optional)

Instructions

1. Preheat the oven at 400 degrees F.
2. Heat grapeseed oil in a pan over medium heat.
3. Cook the red onion and zucchini for about 6 to 8 minutes, until soft.
4. Add white rice vinegar and cook for another minute until the vinegar is absorbed.
5. Divide the onion and zucchini in two ramequins and set aside.
6. In the same pan, fry the mushrooms with parsley, salt and pepper for 3-4 minutes, or until soft.
7. Place half of the mushrooms over the zucchini in the two ramequins.
8. Crack two eggs in each ramequin and top with paprika if desired.
9. Place the two ramequins in a baking dish and pour water in the dish until it reaches half the height of the ramequins.
10. Bake in pre-heated oven for 10 minutes.
11. Garnish with fresh parley before serving if desired.

Notes

To add a twist to this recipe, you can add a layer of smoked salmon, cured meat or cheese between the vegetable layers.

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