Gluten-free Pigs in a Blanket Cake Pops

People, I present to you Pigs in a Blanket Cake Pops!

A pigs in a blanket that’s pop-able! This definitely was a good idea! I made 3 batches of these for batch-cooking, but my family hit them pretty hard, so we have a few less than I planned on for the week. My thought was to make them ahead of time for quick breakfasts, but they are so easy to make, I could easily make a batch in the morning, too, with prepped ingredients.

I used an entire bag of Pamela’s Gluten-free Baking & Pancake Mix to make approximately 72 cake pops. I make them at the beginning of the week and we eat them for quick fix breakfasts to dip in syrup, throw in a baggie for recess snack, or for a fun breakfast for lunch addition to a lunch box. These are a huge hit and they do not last long, do not let the size of this batch fool you. Your family will gobble these up fast.

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Gluten-free Pigs in a Blanket Cake Pops
Author: 
Recipe type: Breakfast, Meal Prep
Serves: 72 cake pops/ 4 per serving
 
Ingredients
  • INGREDIENTS: (Makes 72 cake pops)
  • 1 22oz. pkg. Pamela’s Gluten-free Baking & Pancake Mix
  • 3 Burroughs Family Farms organic, pastured eggs
  • 2¼ c coconut milk (or cow, almond, etc)
  • 3 tbsp Burroughs Family Farms lemon olive oil
  • 2 tbsp coconut nectar or alternative sweetener
  • 1 tbsp raw honey, optional
  • 24 breakfast sausage links, each link cut into 3 equal parts, about ½″
Instructions
  1. Generously grease cake pop pan, both the bottom and the top. I prefer to use coconut oil.
  2. Cook sausage, then cut each sausage into 3 equal pieces. Set aside.
  3. Add all remaining ingredients into a large pourable mixing bowl. Mix until all lumps are gone.
  4. Pour batter into one side of cake pop vessel. I like to fill them generously. Add one piece of sausage.
  5. Place top on cake pop pan, put brackets in place.
  6. Bake on 350 for 15-17 minutes, or until cake batter pops out the top.
  7. Cool for about 5 minutes, remove brackets, gently pull off top ( slide a knife between the top and bottom pan to make it easier to separate them). Using a small rubber spatula or spoon, gently ease the cake pops out, then cool on cooling rack.
  8. Store in a large glass rectangle glass container with each layer separated by wax paper.

 

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Orange Vinaigrette

This homemade orange vinaigrette is a family favorite, both in my house and in my extended family. Made with Burroughs Family Farms organic, cold pressed Orange Olive Oil, it has a bright sunshine-y taste that is perfect for the summer months ahead. If you are looking to make your own salad dressing, this is fast and easy, requires ingredients you probably already have in your pantry, and will please even the pickiest salad eater. I pair it with crunchy sweet cashews because its my husband’s favorite treat, over a bed of greens with fresh veggies and peppered salami, and flatbread pizza on the side!

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Orange Vinagrette
Author: 
Recipe type: Salad Dressing
Serves: 4 servings
 
Ingredients
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp coconut sugar
  • 2 tbsp ACV
  • ¼ BFF organic, cold-pressed Orange Olive Oil
  • 1 tbsp parsley
Instructions
  1. Place all ingredients in oil decanter and shake until mixed.

Crunchy Sweet Salad Cashews

1/2 c raw cashews
2 tbsp coconut sugar
Cook cashews and coconut sugar over low until sugar melts, coats cashews, and nuts brown.
Toss with green salad.

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Salt Cured Egg Yolks

Here’s fun treat, especially if you love a good runny egg yolk. If you are at all squeamish about runny yolks, avert thine eyes, but if you are like me and you love a little yolk porn in your life, this recipe for a salt cured egg yolk is for you! And have I mentioned how easy it is yet? Because even though this looks super fancy and hard, it is quite simply the easiest way to make a fancy dish and fool your whole brunch crowd with your pseudo-fanciness.

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Salt Cured Egg Yolks
Author: 
Recipe type: Breakfast
Serves: 1 serving
 
Ingredients
  • 2 Separated Egg Yolks
  • ½ c white salt
  • ½ c white sugar
Instructions
  1. In a small mixing bowl, mix equal parts salt and sugar, until thoroughly combined.
  2. Separate 2 egg yolks from whites.
  3. Gently fold egg yolks into bowl with salt and sugar mixture. Do not break yolks.
  4. Gently cover the egg yolks with salt and sugar until covered.
  5. Keep covered for 70 minutes. (Just set it and forget it).
  6. Gently take egg yolks out of the salt and sugar mix with a spoon. Yolks will be firm but not runny.
  7. Place egg yolks in your hand and rinse with slowly running water.
  8. When egg yolks are rinsed, add on top of your favorite dish. I adore them on top of avocado toast.
  9. Poke those yolks for a runny yolk surprise!

 

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Layered Potato Frittata (Whole 30 Friendly)

I love a frittata and I love potatoes. I had never made them together, however. But this was a really good combo and the whole family enjoyed it. I made this one dairy-free for Whole30, it was loaded with veggies, salsa, and more veggies. Simple to prepare, throw it in the oven, and we had a great dinner, served with thin cut trip-tip steaks rubbed in espresso. We had it for dinner, but we ate leftovers for breakfast the next day and in my opinion the leftovers tasted best. I am a huge fan of things sitting for a day and flavor emanating overnight for more explosive taste the next day. In the case of this frittata, it worked!

Layered Potato Frittata

Layered Potato Frittata (Whole 30 Friendly)
Author: 
Recipe type: Egg Recipe, Breakfast, Dinner
Serves: 8
 
Ingredients
  • 5 small red potatoes, sliced thinly
  • ½ c chopped cilantro
  • ½ c salsa
  • 10 Burroughs Family Farms organic, pastured eggs
  • ½ c cashew milk
  • 1 tsp Flavor God Dynamite seasoning, or slightly less cayenne
Instructions
  1. Layer potatoes in baking dish.
  2. In a medium bowl, whisk eggs, add in remaining ingredients and mix together.
  3. Pour over layered potatoes.
  4. Bake on 375F for 45 minutes for perfectly cooked potatoes with done eggs.

 

 

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Gluten Free Ciabatta Breakfast Sandwich

Given my food allergies, I try hard to eat as well as I can. I often miss the things I used to eat though, like breads, bagels, sandwiches, etc, and the breakfast sandwich is no different. I really miss those things. It makes eating on-the-go tough, too, when I am on a road trip  with my family who all want to grab a breakfast sandwich at a drive-thru and I am reduced to just coffee. It really is true, people with food allergies do feel left out often, because they want to enjoy the same things as everyone else, especially if an egg mcmuffin use to be a favorite. Sad, but true.

It’s no secret that I have often not been a fan of many gluten-free breads, but I recently found a brand that does not disappoint. The Schar Gluten-Free Ciabatta bread is out of this world. And it is true, there are many gluten-free brands out there pumping out some mass-produced breads that do not live up to the hype. The jokes about cardboard tasting gluten free breads are all true, until you start asking around. Schar does an amazing job of making bread that is soft and spongy that compliments any sandwich really well. The ciabatta bread is a gluten free roll like no other and when I first tasted it, I immediately thought of breakfast sandwiches!

Paired with Burroughs Family Farms organic, pastured eggs and grass to gold Gouda, a little bacon, avocado or guac, and any other veggies you have on-hand, this breakfast sandwich will start your day right. This recipe is similar to my Omelet In A Cup  recipe. Making the eggs is similar, but if you don’t like using a microwave, you can scramble your eggs and add them to the sandwich with all the other goodies. But for those on the go and in a hurry, this speedy version will get you a great breakfast and out the door for your day in no time flat!

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Glutenfree Ciabatta Breakfast Sandwich
Author: 
Recipe type: breakfast
Serves: 6 sandwiches
 
This sandwich is great for an easy fix breakfast, meal prepping in bulk ahead of time, or for grabbing on the go. The combinations are endless, and whatever you have on hand works. You can cook your veggies into the eggs and cheese for added flair, or pile on the breakfast meats. Whatever you love about your favorite fast food breakfast sandwiches goes just the same here.
Ingredients
  • 6 Ramekins
  • Burroughs Family Farms organic olive oil to prep ramekins
  • 8 Burroughs Family Farms large eggs
  • ¼ c milk
  • 1 c Burroughs Family Farms grass to gold Gouda
  • Seasonings, to taste, i.e. salt, pepper, garlic salt, etc.
  • Hot sauce, to taste
  • 8 slices bacon
pkg Spicy Wholly Guacamole
  • Sliced tomato
  • 8 rolls of Schar Gluten Free Ciabatta Bread
Instructions
  1. Grease 6 ramekins with olive oil, or in turn if you do not have enough to do all 6 at a time
  2. In a large mixing bowl, whisk eggs, milk, and seasonings
  3. Pour equally into 6 ramekins
  4. Divide cheese into 6 ramekins
  5. Microwave ramekins with egg, milk, cheese mix for 2-2.5 minutes. May take longer if cooking more than one at a time, depending on your microwave.
  6. Turn all ramekins over onto plates and allow to cook slightly.
  7. Dress ciabatta with guacamole, tomato, if desired.
  8. Add one egg to each bun.
  9. Top with bacon.
  10. Drizzle with desired hot sauce.
  11. Try not to eat them all at once.
Notes
If the microwave doesn't work for you, you can scramble your eggs and assemble sandwiches as directed.

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Coconut Pistachio Lemon Bars (grainfree, glutenfree, dairyfree)

There are a lot of desserts my family loves, but lemon bars might be up there with our favorites. Luckily we live next door someone with massive lemon trees and they have no idea what to do with all those lemons. Well, it just so happens that I do! When life hands you lemons, sure you could make lemonade, but you could also make lemon bars. And not just any lemon bars, but coconut pistachio lemon bars.

My family gobbles these up so fast that I often make them in batches and freeze some, so that the goodness lasts longer. When I made this recipe last week, when my kiddos went next door and shockingly brought me home about 500 lemons, I made these and they ate the whole pan that night. And this recipe is so easy that my kids can do it and it also cooks up easily in a toaster oven if you don’t like to turn your oven on in the heat of the summer. So there really is no excuse to not be eating lemon bars all year round, or at least until you’ve eaten enough of your neighbors lemons that you are sick of them, which really is never. We obviously take our lemon bar consumption very seriously around here.

So make a batch of sunshine with the season’s fresh lemons, add in some goodness like Burroughs Family Farms organic, pastured eggs, and you will have a treat that your family or friends are sure to love.

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Coconut Pistachio Lemon Bars (grainfree, glutenfree, dairyfree)
Author: 
Recipe type: Dessert
Serves: 12 bars
 
Ingredients
  • Crust:
  • 1 C Otto's cassava flour
  • ¼ confectioners sugar
  • ¼ tsp pink salt
  • ½ C cold Kerrygold butter
  • ¼ C pistachios
  • Filling:
  • 2 Burroughs organic eggs
  • 1 C coconut sugar
  • 2 Tbsp cassava flour
  • Zest of one lemon
  • 4 Tbsp fresh lemon juice
  • ¼ C unsweetened coconut
  • ¼ C unsalted pistachios
Instructions
  1. Crust directions: in a @vitamix, pulse flour, sugar, salt, butter, pistachios until combined. Press into greased 8x8 baking pan. Bake 20 minutes or until light brown.
  2. Filling: in a @vitamix, blend together all ingredients. Pour over baked crust, bake additional 20 minutes.
  3. Optional: dust with confectioners sugar.

 

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