Gluten Free Breakfast Frittata

OK you need these in your life now!

The perfect healthy breakfast that you can eat on the go.

1. Preheat oven to 400 f

2. Place 4 mini tater tots in bottom of each greased muffin hole

3. Combine 1 cup milk, 1/2 cup grated cheese, 1 cup chopped mushrooms, 1 cup chopped cherry tomatoes, 1.5 cups of chopped kale, 6 eggs and salt and pepper.

4. Stir mixture and spread evenly over tater tots until muffin holes are full with egg mixture.

5. Cook until golden brown and set 30-40 minutes

Note : Change up the recipe with whatever you have left in your fridge. I added some cooked, diced breakfast sausage and ham on other occasions.

Don’t have tater tots? Not to worry, simple grate a potato or two and use a paper towel to squeeze out excess fluid!

Gluten Free Potato Latkes

Sunday’s are my favourite day for brunch! Today I made my own potato latkes thanks to one of my girlfriends telling me how she makes them regularly.

I used 4 cups of shredded potato, 2 eggs, 1/2 an onion diced, sprinkle of paprika and 1 garlic clove minced. Mix together and spoon into a medium heat pan with 1/4 cup of olive oil in it. Cook potato pancakes until crispy and golden brown both sides.

I topped mine with avocado, corn, tomatoes and balsamic glaze 👌

Note : I also made a giant potato latke for dinner and topped it with steamed broccoli, cooked mushrooms, a fried egg on top and a side of ranch dipping sauce! Get creative!

Instagram – mydenverdelights

Gluten Free Choc chip banana bread

With Easter now behind us I found myself left with a rather large amount of chocolate Easter eggs. I decided I would use these up with my old bananas to make a delicious Choc banana bread before the spring storm hit.

I jumped on Pinterest for inspiration and found a recipe from gimmedelicious.com and altered it to my liking.

I used Bob’s red mill biscuit and baking mix as my flour for this recipe. This blend has already got xantham gum, baking powder and sodium bicarbonate in it so it makes your baked goods nice and fluffy.

Ingredients

4 old bananas

2 cups of Bob’s red mill biscuit and baking mix

However many chocolate Easter eggs you have left! (I used 12 mini eggs)

6 table spoons of milk (I am high altitude baking so I do require a little more fluids

1/4 cup of sugar

2 eggs

1tsp of vanilla extract

1/2 cup of butter

Method

Pre heat oven to 375 degrees Fahrenheit  (keep in mind I am high altitude baking – you may only need 350)

For thermomix owners I put all ingredients in the bowl and mixed it on speed 4 until the Easter eggs were chopped to my liking.

Non thermomix owners – mix ingredients together with beaters (omit chocolate) then chop Easter eggs  until desired size and add to mix.

Pour into lined bread tin.

Bake on low to middle shelf for 45 – 50 minutes.

Allow bread to cool before slicing.

For an extra treat, toast your slice and top with butter!

Instagram – mydenverdelights