Sunday, May 8, 2011

A Gluten Free Mother's Day Brunch



I'm lucky to live close to my parents and sister and my fiance's grandmother is also only a few minutes away.  We're getting married in November and until today, they still had not met!  So for Mother's Day this year, we had them all over for a late brunch.  I had some time this morning and walked up to the Sunday Farmer's Market on Columbia Pike, a mere two blocks away.  I picked up fresh tomatoes,cucumbers and farm fresh butter with celtic sea salt.  I also recycled my giant pile of used egg cartons!

The menu of course was gluten free, grain free and sugar free.  I wanted options that were comfortable for me to eat, enjoyable to make and tasty to my guests.  Everything got rave reviews!

Kitchen Tip: Begin baking the bread an hour and a half before the meal.  The bread will have time to set and cool before slicing.  Put the casserole in the still hot oven 45 minutes before the meal.  This will ensure a toasty warm casserole ready to serve.  Make the salad while the casserole is cooking and voila!  Your meal is ready and the kitchen is clean before guests arrive.

Mother's Day Brunch Menu:

Green Chile and Cheese Casserole
Pickled Tomato and Cucumber Salad
Cinnamon Raisin Bread



Cinnamon Raisin Bread
serves 8
2 eggs
1/2 C butter melted
1/2 C honey
1 T cinnamon
1 tsp lemon juice
2 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 C thinly sliced almonds

Preheat the oven to 350
Butter a loaf pan
Whisk the eggs, melted and cooled butter, cinnamon, honey and lemon juice
Mix in the blanched almond flour, salt and baking soda
Pour into the greased loaf pan
Top with the sliced almonds
Bake 40-45 minutes taking care not to burn the edges

Green Chile and Cheese Casserole
serves 8
5 eggs
2 T melted butter
1/2 tsp baking soda
1/4 C blanched almond flour
4 oz. yogurt (home made or greek, thicker is better)
2 C grated monterey jack cheese
4 oz. can chopped green chiles
1 tomato sliced

Preheat the oven to 350
Butter a pie pan, quiche pan, or baking dish (I used a deep ceramic pie pan)
Whisk the eggs, melted butter, yogurt and green chiles
Mix in the shredded cheese, blanched almond flour, and baking soda
Slice the tomato and reserve for the topping
Pour the mix into the greased pie dish
Bake for ten minutes
Remove from the oven and top with the tomato slices
Return to the oven and bake another 20-25 minutes
Remove and let cool on a cooling rack
Slice with a sharp knife into 8 servings


Pickled Tomato and Cucumber Salad
2 small persian cucumbers (these are smaller, denser and have fewer seeds than traditional cucumbers)
1 medium tomato
1 T cold pressed olive oil
2 tsp apple cider vinegar
fresh cracked black pepper to taste
1/4 tsp celtic sea salt
2 tsp honey

Whisk the olive oil, apple cider vinegar, black pepper, salt and honey into a vinaigrette.  Adjust seasonings to your liking.
Dice the tomato
Peel, halve, and scoop out the cucumber seeds with a spoon.  Then slice in 1/4 inch thick slices
Mix together the vinaigrette, tomato and cucumber. 

2 comments:

Heather @ Life, Gluten Free said...

Those flowers are so pretty! :)

Mollie Frances said...

Aren't they? I love these, ranunculus from Trader Joe's.