Brunch turns an ordinary morning into a celebration of food, friends and fun. But the sweet breads, muffins and waffles often served can be problematic for those with gluten sensitivity. Many gluten-free options can bring plenty of flavor to your table.
If you are looking for something sweet and savory, try Chicken and Sweet Potato Egg Nests. This recipe combines tender chicken and creamy mustard into sweet potato cups for a bite-sized treat that will have guests coming back for more.
Anyone looking for delicious ways to enjoy whole grains or bring gluten-free recipes to the table can do both thanks to something called sorghum.
Sorghum has been around a long time, but it is just now coming back into popularity in the United States. It has a hearty, chewy texture and is a gluten-free substitute for couscous, bulgar and pearled barley. Sorghum flour has a light color and mild flavor, perfect for breakfast muffins or pizza dough.
Rich in fiber, sorghum has high levels of antioxidants, iron, calcium, potassium, protein and polycosinol, which helps lower serum cholesterol.
Chicken and Sweet Potato Egg Nests
Source: Courtesy of Boar’s Head
- 2 tablespoons olive oil
- 1/2 cup yellow onion, sliced
- 1 pound sweet potatoes, shredded
- 1 tablespoon delicatessen-style mustard
- 4 large eggs, lightly beaten
- 1 cup oven-roasted chicken breast, finely diced
- 1 teaspoon thyme, minced
- Preheat oven to 350 F. In a large nonstick skillet, heat oil over medium heat and cook onion until soft and golden. Mix shredded sweet potatoes with sautéed onion and mustard. Mold mixture into separate cups in a muffin tin.
- Bake for 30 to 35 minutes or until crisp; cool in the pan. This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.
- Scramble eggs with chicken. When cooked, evenly divide among the sweet potato cups. Top with thyme and serve.
Asiago Cheese, Bacon and Egg Tart
Source: Courtesy of Boar’s Head
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 7 slices fully cooked naturally smoked bacon
- 2 tablespoons butter
- 8 ounces button mushrooms, thinly sliced
- 1/4 cup chopped chives
- 1 1/2 cups provolone cheese, shredded
- 1/4 cup Asiago cheese, shredded
- Preheat oven to 375 F. In a food processor, combine eggs, cream, salt and pepper.
- Lightly spray a 10-inch pie plate with nonstick cooking oil spray. Heat bacon as directed on the package; crumble into egg mixture.
- In a small skillet, heat butter over medium heat and sauté mushrooms until tender; add to the egg mixture. Mix in the chives and provolone cheese.
- Pour the mixture into the pie plate and sprinkle Asiago cheese on top. Bake for 35 to 45 minutes or until the tart is set and the top is golden brown.
Sorghum Blueberry-Lemon Muffins
Source: Courtesy of http://www.healthysorghum.com
- 2 1/3 cups sorghum flour blend (see below)
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- 1½ teaspoons gluten-free baking powder
- 1½ teaspoons xanthan gum
- ¾ teaspoon salt
- 1 cup milk of choice at room temperature
- 1/3 cup canola oil
- 2 large eggs, at room temperature
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon sugar for sprinkling on muffins
Sorghum Flour Blend:
- 1½ cups sorghum flour
- 1½ cups potato starch or cornstarch
- 1 cup tapioca flour
- Whisk together and store, tightly covered, in a dark, dry place.
- Preheat oven to 375 F. Generously grease a standard 12-cup nonstick muffin pan.
- Whisk dry ingredients together in a large bowl. In a separate bowl, whisk wet ingredients thoroughly until smooth.
- Make a well in the dry ingredients and add wet ingredients. Combine with a spatula until just moistened and gently stir in blueberries. Divide batter evenly in pan and sprinkle each muffin with a little sugar.
- Bake until muffin tops are lightly browned, about 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins.
Gluten-Free Almond Alfajores
Source: Courtesy of Almond Board of California
- 1½ cups almond flour
- ½ cup potato starch
- 1 teaspoon gluten-free baking powder
- 1 pinch ground anise
- 1 stick unsalted butter, softened
- ¾ cups confectioner’s sugar, plus more for dusting
- 2 egg yolks
- Juice of ¼ lemon
- ½ teaspoon vanilla extract
- ½ cup coarsely chopped natural almonds
- 1 cup of dulce de leche (store bought, gluten-free)
- Sift together the almond flour, potato starch, baking powder and anise; set aside.
- Cream the butter and sugar with an electric mixer until light and fluffy. Add egg yolks one at a time; continue to beat. Add lemon juice and vanilla; beat again until light and fluffy. Fold in dry ingredients.
- Turn out dough on a work surface lined with potato starch; use your hands to gently pat dough together. Roll dough into a 2½-inch diameter log.
- Roll the log in chopped almonds; cover in plastic wrap and freeze for 30 to 45 minutes.
- Preheat oven to 350 F. Using a wire cheese cutter or sharp knife, cut dough into ¼-inch slices. Place ½-inch apart on a parchment-lined baking sheet, patting each cookie with your fingers as necessary to ensure it is circular.
- Bake for 15 to 17 minutes, until lightly golden. Let it cool completely.
- Spoon a generous tablespoon of dulce de leche onto half of the cookies. Create sandwiches with the remaining cookies, gently pressing down. Dust them with confectioner’s sugar.