Mealtime Magic: GF Breakfast Recipes

In the United States, approximately 1 in 100 people have celiac disease and millions more are gluten intolerant, according to the Celiac Disease Foundation. Of this number, 2.5 million Americans are living with celiac disease but are undiagnosed, putting them in danger of additional long-term health conditions should the disease not be properly diagnosed.

Breakfast is perhaps the most challenging meal of the day for those with celiac disease, as it is dominated by wheat-based foods such as pancakes, doughnuts, bagels and cereals. The following recipes for Breakfast Quinoa with Vanilla Cream and Gluten-Free Hotcakes with Maple Orange Syrup use healthy ingredients such as quinoa, apples, almond meal and Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract for breakfast options that are delicious yet hearty and gluten-free. Eat the Breakfast Quinoa on its own for a healthy weekday breakfast that is also dairy-free, or pair it with the Vanilla Cream for a slightly indulgent twist. Prepare the Gluten-Free Hotcakes as well for a weekend brunch that will satisfy everyone.

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
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.

Visit the Nielsen-Massey website for more gluten-free recipes, including:

• Chocolate Ginger Macaroons
• Coffee Cloud Meringues
• French Almond Macaroons
• Vanilla Almond Macaroons
• Vanilla Cinnamon Apples
• Allergen-Free Peppermint Patties