Baked Oatmeal with Cinnamon Rhubarb

Makes : 4 servings | Breakfast/Brunch Dairy Free

As we edge closer to the end of the spring rhubarb bumper crop, I invent ways to get my fix before the season fades away. My latest brainstorm hit while flipping through the pages of Heidi Swanson’s fabulous book, Super Natural Every Day, where she layers oats with bananas and blueberries in a unique breakfast casserole. I’ve been bored with my oatmeal lately, so what better way to wake my taste buds than with tart and tangy rhubarb? And so I set out to create a gluten- and dairy-free version. Start off by combining certified […]

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Teff Waffles

Makes : 4 servings | Breakfast/Brunch

This week marks the one year anniversary of my blog, Notes from a Gluten-Free Kitchen. I never really envisioned myself as a blogger, but the experience of keeping this rather public cooking journal has been both a satisfying and challenging part of my year. I’ve loved having the opportunity to meet so many new friends, both “virtually” and at cooking events. I also appreciate the accountability that has come along with it. Working on new recipes and posts each week keeps me on my toes! Perhaps most importantly, though, the passage of time has taught […]

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Harvest Granola

Makes : about 6 cups | Appetizers/Snacks , Breakfast/Brunch Dairy Free , Vegetarian

I’m a big fan of eating savory foods for breakfast. And by savory I mean “this could be dinner” more than “how about some bacon and eggs”. It probably started around the time I went gluten free and realized I needed to stop munching on scones, bagels, muffins, pancakes, waffles and other sweet treats for breakfast. (I’ve since discovered fabulous gluten-free recipes for these things, of course.) My replacement for the sweets often revolved around eating dinner leftovers. Breakfast became a plate full of reheated vegetables, maybe some chicken or rice, a few slices of […]

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Shrimp Sauté with Thyme Grits

Makes : 4 servings | Breakfast/Brunch , Main Dishes Dairy Free

I’ll never forget my first experience with grits. I suspect Southerners taste grits right around their first birthday, but I was a full-fledged adult, enjoying brunch with friends in New York City, when the urge struck. Never one to enjoy true breakfast food after about 8 a.m., I opted for the shrimp and grits, the most savory sounding dish on the menu. The first bite was a revelation: creamy yet textured grits, rich from copious amounts of butter and cheese, punctuated with bits of chopped garlicky shrimp. But it was the poached egg with its […]

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