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  • Welcome!

    Hello and thanks for stopping by! I hope you find some recipes that make your life easier and tastier. I cook gluten free food frequently for my family and enjoy posting recipes here that I have tried, created or adapted. Check out the resources tab for some amazing food blogs that will surely bring you inspiration in the kitchen.

    :: Jessica ::

Egg Muffins For Breakfast

These are so delicious! They fall under the Gluten Free, Keto & LCHF way of eating. They were so good in fact, that they just didn’t last long enough for pictures from my DSLR Camera. Therefore, this is my first post ever using my iphone! I started making these egg muffins because my husband needed a quick breakfast in the mornings that he could heat up quickly. They are very similar to a crustless quiche. I used bacon in this recipe, but I have also substituted equal parts breakfast sausage. They are very filling as well, usually 2 will do the trick! 

(Scroll down for the recipe)

Gluten Free Confessions Egg Muffin

Egg Muffins
Serves 6
A cheesy hearty breakfast egg muffin!
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Ingredients
  1. 9 eggs
  2. 1 medium onion
  3. 3/4 cup sharp cheddar cheese
  4. 1/4 cup parmesan cheese
  5. 2 cups fresh spinach
  6. 1/2 cup heavy whipping cream
  7. 1 pound cooked bacon (can substitute sausage)
  8. 1/4 teaspoon garlic powder
  9. 1/4 teaspoon onion powder
  10. 1/8 teaspoon mustard powder
  11. Pinch pepper
  12. Pinch Cayenne Pepper
Instructions
  1. Cook 1lb of bacon, set aside and save grease.
  2. Dice onion.
  3. In a frying pan add bacon grease, and saute onions. Set onions aside.
  4. In same pan add in fresh spinach and saute until completely wilted. Set aside with onions.
  5. In a mixing bowl add the 9 eggs, all cheese, cream, seasonings. Mix to combine.
  6. Meanwhile, chop up bacon and add to the mixture along with the onions and spinach and combine everything.
  7. Preheat oven to 300 degrees.
  8. Use foil muffin cups to line the pan.
  9. Scoop the mixture into each cup liner until near the top.
  10. Bake for 25 minutes.
  11. Let it cool for about 5-10 minutes before unwrapping and eating.
Notes
  1. These freeze and refrigerate well. I like to remove the foil liners after they have cooked so that I can store them. Do not microwave these with the foil liners on!
Adapted from Ty From LCHF
Adapted from Ty From LCHF
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/

Low Carb Paleo Pancakes – Delicious and Filling!

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These Paleo Pancakes are a treat for breakfast. My husband loves them so much, he’ll eat 4 easily for breakfast everything morning.  If you do the math, that is a lot of eggs and almond flour! I’ll make double and triple batches every other day just so that everyone can enjoy pancakes in the morning. For now this has been our go-to staple. Since almond flour is very expensive (we use the Honeyville Brand), I will rotate the kids on Pamela’s Pancake mix. It’s still expensive, but not quite as much. Isn’t all healthy foods these days more expensive. That is an entirely different topic!!

Anyway, I’ve made these using banana (my favorite!), pumpkin and blueberry. The banana and pumpkin are much more moist than the blueberry ones. We also use pure maple syrup with a bit of cream mixed in for the topping. It’s delicious and extremely filling.

I am going to post 3 recipes, one for each flavor of pancakes. They are all very similar since I use my base pancake recipe, but there are a few small tweaks between them.

Also, I always cook our pancakes in the whoopie pie pans. This way they don’t burn on the stove and I can make large batches at once. I purchased my pans off of Amazon.

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Blueberry Paleo Pancakes
Serves 3
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Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2 Tablespoons plain greek yogurt (optional)
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Frozen Blueberries (Enough to sprinkle on top of each pancake)
  14. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Sprinkle a few blueberries on top of each pancake.
  6. Bake in oven for approximately 13 minutes.
  7. It may need another minute or two depending on your oven, so keep an eye on it.
  8. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients together.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
Banana Paleo Pancakes
Serves 3
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Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2 Very ripe bananas
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients and bananas, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Bake in oven for approximately 13 minutes.
  6. It may need another minute or two depending on your oven, so keep an eye on it.
  7. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
Pumpkin Paleo Pancakes
Serves 3
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Print
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Prep Time
10 min
Cook Time
13 min
Total Time
23 min
Ingredients
  1. 4 Whole eggs
  2. 1 Teaspoon vanilla extract
  3. 1 Tablespoon honey
  4. 1 Teaspoon virgin olive oil
  5. 2/3 Cup of Pumpkin Puree
  6. 5 Tablespoons Coconut Milk
  7. 1 1/4 Cup Almond Flour (Honeyville Brand)
  8. 1 Tablespoon Coconut Flour
  9. 1 Tablespoon Flaxseed Meal
  10. 1/4 Teaspoon Baking Soda
  11. 1/4 Teaspoon Baking Powder
  12. Pinch or two of Sea Salt
  13. Frozen Blueberries (Enough to sprinkle on top of each pancake)
  14. Sprinkle of Chia seeds (Optional, but they are awesome!)
Instructions
  1. In a mixing bowl add all the wet ingredients, then mix with the hand blender.
  2. Add the dry ingredients, then mix with the hand blender.
  3. Preheat the oven to 350 degrees. Grease a whoopie pie pan or hamburger bun pan.
  4. Put approximately 1/4 scoop of mix into each whoopie holder.
  5. Bake in oven for approximately 13 minutes.
  6. It may need another minute or two depending on your oven, so keep an eye on it.
  7. Top with Maple Syrup or whatever you prefer and enjoy!
Notes
  1. *This recipe will turn out so much better if you use a hand immersion blender to mix all the ingredients.*
Confessions of a Gluten Free Mom http://www.glutenfreeconfessions.com/
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Frontier Bites a Healthy Snack {Product Review}

I had the opportunity a few weeks ago to try out a new kind of healthy snack! It is gluten free, dairy free, soy free, preservative free and non-gmo. Now you know why it was appealing! These things are so important to me when I am looking for snacks at the store. So many products these days have terrible preservatives or high fructose corn syrup in them.  It seems like it’s getting harder and harder to find the natural stuff among the “fake natural stuff”. These were created by a company based out of Sonoma named Frontier Bites. I love that their goal is to create healthy food without anything extra added.

Upon opening my snack bag, the smell was in one word, yummy. I could smell the different flavors that meshed well together. I love the flavor combinations of Frontier bites. They have cherry/pecan/cinnamon, pineapple/macadamia/coconut, and blueberry/almond/lemon. They are crunchy, sweet, and healthy. I think they are also great for when you have the munchies and need something other than a bag of potato chips or crackers. The nutritional content is quite impressive as well if you take a look at the last picture at the bottom.

All in all, I really enjoyed these, and I’d definitely want them around for ‘on the run’ fast snacking. I don’t know about you, but I am always in the car running errands or kids around and sometimes I starve! These would be a great snack to keep on hand in the car.

Give them a try sometime and let me know what you think. And of course I had to snap some pictures of their goodies! Enjoy!

 

 

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Stephanie MacDonald - October 10, 2013 - 00:06

Frontier Bites are so delicious! Only problem is is before I know it I have eaten the whole bag! They are such a great gluten free snack!!

Gluten Free Scones {Product Review}

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I have been eyeing these scones for a while at the store. They are adorably packaged which has been tempting me even more! They have three different kinds; original, lemon and blueberry. I thought I’d go with the original so I could add some of my own flavor with jam. These turned out wonderful! The mix was so incredibly easy to make. It took my less than 5 minutes to through together. The taste was really good. They are a little sweet and didn’t have any aftertaste. The texture was impressive too. Overall, I thought they were awesome. The price on these are usually around $6-8 depending on where you get them. I did get the box on sale for about $4.50 so I felt it was worth it. I don’t think I’d buy these if they weren’t on sale. If you are in a hurry for some scones, you must try these! Otherwise, I’d recommend making them from scratch.:)

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Beginner Photographer Class (Online)

As some of you may know, I work as a photographer. I also teach photography classes in person and online. I have recently announced a beginner photography class.  The online class will be held for 4 weeks in a private forum. Each week you will have a lesson, assignment, tutorial of some kind and an optional critique. This class is designed to help simplify the DSLR camera basics so that you can take better pictures! It also includes information on how to simply edit an image in photoshop. For those of you who have no idea which button means what, or what aperture or ISO means…then this may be perfect for you. Do you have a DSLR that you’ve been wanting to experiment more with? Our weekly assignments will challenge and allow you to get out there and push yourself. The only way we can become better at something is with practice and working outside of our comfort zone. I believe that those who go out of their way to do the assignments (which are always optional) in this course will grow the most. There will of course be Q&A along the way!

To read more details, sign up and see the schedule go HERE!

beginner photography

Tanya Coupet - February 6, 2014 - 04:09

would like to know more about this course.

Thank you,
Tanya Coupet

M o r e   i n f o
M o r e   i n f o