Autumn Quiche with Paleo Crust

It’s a lazy Saturday morning and I have a bunch of random vegetables laying around, so you know what what means- QUICHE! I haven’t made a quiche with a crust for a long time, and now that I’m avoiding gluten, I needed to conjure up a new recipe. I found a recipe from Paleo Running Momma that uses a combination of gluten free flours, but sounded simple enough. I tweaked it just a tad, and it came out wonderfully. This crust is quick and easy, and doesn’t require any rolling out!

I had some turkey sausage and fresh sage to use, so I thought I’d combine some autumn flavors for a hearty and filling paleo breakfast. Like my other quiche recipe, you can use any vegetables and meat you have on hand and as long as you stick to similar measurements, it will turn out great! For example, I used leftover cooked acorn squash as the carb-y vegetable in my quiche, but hash browns or leftover roasted potatoes would be great too!

I tried something new today by not adding any milk to the egg mixture and really liked the results. It came out a little richer, and had amazing flavor. The pinch of smoked paprika adds a nice amount of heat that perfectly compliments the flavors of the turkey sausage and fresh veggies. Matt is a tough judge when it comes to quiche, as he is not a fan of eggs, so his seal of approval this morning was a real success.

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Autumn Quiche with Paleo Crust

Makes 6-8 servings

For the crust:

1 C almond flour

2 T coconut flour

2/3 C tapioca flour

1/3 C cold ghee or vegan butter

Pinch sea salt

1 egg

For the filling:

1 C cooked squash, cubed (or substitute with hash browns or cooked potatoes)

1/2 bell pepper (about 3/4 C) diced

1/2 yellow onion (about 3/4 C) diced

3/4 lb turkey sausage

1 t fresh sage, chopped

6 eggs

Salt & pepper

Pinch smoked paprika

Method:

Preheat oven to 375°.

For the crust, combine all ingredients in large mixing bowl and use pastry cutter or two butter knives to cut butter and egg into dry ingredients. When dough starts to form, use clean hands to knead. Turn dough into pie dish and lightly spray your hands with nonstick oil. Press crust onto bottom and sides of pie dish lightly, until evenly distributed. Pierce with a fork to prevent crust from rising, and bake in preheated oven for 6 minutes. Set aside to cool slightly, and lower oven temperature to 350°.

In medium skillet, cook sausage until no longer pink, breaking up into small pieces as it cooks. Drain fat and discard. Add onion and continue to cook for about 2 minutes, until onion starts to turn translucent. Add bell peppers and season with salt and pepper. Turn off heat. Add squash or leftover potatoes to pie dish, sprinkle sage, and add mixture from skillet, distributing evenly over crust.

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In large mixing bowl, whisk eggs, salt, pepper, and smoked paprika, and carefully pour into pie dish. Bake at 350°  for 40-45 minutes, until nice and brown on edges and eggs are completely set completely in middle of quiche. Let sit at room temperature for about 5 minutes, and use knife to loosen crust from sides of pie dish for easier serving. Garnish with fresh parsley and serve. Enjoy!

Tip** for a nice golden top, turn oven to broil for last 5 minutes of cooking. Watch quiche very carefully during this step so it doesn’t burn!

Cranberry Oat Bars (GF)

This morning, I needed a break from apple and pumpkin everything. Don’t worry, I’m okay… I think. I had some fresh cranberries in the fridge that I’ve been meaning to use, and the thought of warm oat bars fresh out of the oven to enjoy with my coffee was just too good to pass up. It’s Friday but my brain is already in weekend mode.

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These bars came together quickly and easily, and I love the way the crunchiness of the slivered almonds and the warm soft bursts of fresh cranberries is dispersed throughout the baked oatmeal. Cinnamon and ground ginger add some spicy warmth, making it a perfect companion for your Saturday morning coffee.

As with any breakfast I make, the goal is usually to have leftovers that I can store for on-the-go breakfasts. I think these will be perfect warmed back up in the microwave for 30 seconds or so. I’ll pat myself on the back now; breakfast for next week is ready to go!

 

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Cranberry Oat Bars

Makes 9 squares

2 C old fashioned rolled oats

1/2 C coconut flour

1/4 C tapioca flour

1/2 t sea salt

1 1/2 t cinnamon

1/2 t ground ginger

1/3 C coconut oil, melted

1/4 C pure maple syrup

1/4 C agave (or you can just do a full 1/2 C of maple syrup)

2 eggs

1/3 C  milk of choice

1 1/4 C fresh cranberries

1/2 C slivered almonds

Tip** If you have an orange laying around, try adding a teaspoon of fresh zest to this recipe!

Method:

Preheat oven to 350° and grease 8×8 square baking pan with nonstick spray.

In large mixing bowl, combine oats and both flours. Add salt, cinnamon, and ginger and whisk together until combined.

In separate bowl, beat coconut oil, maple syrup, agave, eggs, and milk together. Pour into dry ingredients and fold together until combined. Fold in cranberries and almonds and mix until evenly dispersed.

Pour into prepared pan and bake for about 30 minutes, until edges are golden brown. Cut into 9 squares. Serve warm topped with yogurt and nuts, or freeze individual squares for busy weekday morning breakfasts! Enjoy.

Slow Cooker Applesauce

Rewind to 20 years ago in our tiny kitchen on Parkside, where my mom would be cooking apples on the stove, and my sister Liz and I would take turns turning the mill to strain the applesauce. We loved the fun, messy, time-intensive process, but nothing topped eating the fresh applesauce hot out of the pan. Fast-forward 20 years to my current tiny kitchen, where I’m up to my ears with apples from our trip to the orchard. I decided it was time to make applesauce.

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Since I don’t own a food mill, I decided to give slow-cooking applesauce a try.  Not only did it make my tiny kitchen smell aaaaamazing, it turned out so delicious that I am convinced I’ll never want to buy applesauce from the store again! It was so simple, and the apples we picked were so juicy and sweet that it didn’t require any added sugar.

I love this recipe because you toss the ingredients in the crock pot, set it on low, and can go work on something else. I let it cook all morning and afternoon, and this gave the applesauce a chance to really break down and let the flavors mingle. The result is perfectly chunky, cinnamon-y, naturally sweet applesauce that is perfect on its own or baked into breads, muffins, etc.

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Slow Cooker Applesauce

Makes about 8 cups

3 lb. apples (about 9 medium-sized)

Juice from 1/2 lemon

3 t ground cinnamon

1/4 t ground nutmeg

1 cinnamon stick, whole

3/4 C water

Method:

Peel and thinly slice apples and add to crock pot. Squeeze lemon juice over apples and add spices and water. Give it a stir and set to low for 7-8 hours. Stir every hour or so.

Tip** If you let it cook long enough, the apples will break down on their own and shouldn’t have more than a couple little lumps. If you want a perfectly smooth consistency, you can use an immersion blender to get your desired consistency.

Keep in airtight container in fridge for up to a week, or freeze for up to 6 months. Enjoy!

Spiced Apple Muffins (GF & Nut-Free)

Matt and I ventured to the Illinois/Wisconsin border last Sunday to pick some apples, and came home with half a bushel of McIntosh. Half a bushel doesn’t sound like an intimidating amount, but let me tell you it’s WAY more than our tiny kitchen can store. So I’ve been spending the last week finding ways to enjoy them and muffins was first on the list!

Most gluten-free muffin recipes center around the use of almond flour, but since I have some nut-free people in my life, I experimented with oat flour as a replacement and they turned out great! These little guys are packed with fresh apple goodness, are refined sugar-free, nut-free, dairy-free, and gluten free! They are filled with warm spices and will make your home smell like Fall. The sweet-cinnamony crumb topping is the final touch on these magical muffins. It sounds impossible, but they are even Matt approved and that’s how I measure a good muffin.

I was trying to use as many apples as I could, so please note that this recipe makes a double batch of muffins. Or, if you only have one muffin tin like I do, make 12 muffins and a loaf of bread! You could half the recipe, but you’d probably regret it.

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Spiced Apple Muffins

Makes 24 muffins, or 12 muffins + one loaf

For the muffins:

1 3/4 C oat flour (2 C old fashioned rolled oats)

1/4 C coconut flour

2/3 C tapioca flour

4 t cinnamon

2 t baking soda

Pinch cardamom (optional)

4 eggs

2 t vanilla

1/2 C coconut milk (or almond milk if you aren’t making nut-free)

1/3 C coconut oil, melted

1/3 C honey

2/3 C pure maple syrup

2 C shredded apples, excess liquid squeezed out

1 C small diced apples

For the crumb topping:

1 T vegan butter, melted

1 T honey

1/3 C old fashioned rolled oats (whole, not oat flour)

1 t cinnamon

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Method:

Preheat oven to 350° and line muffin tins, or grease and line loaf pan with parchment paper.

Make oat flour! I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 2 C of regular oats makes about 1 3/4 cups of oat flour if you’re making at home.

In large bowl, combine oat flour, coconut flour, tapioca flour, spices, and baking soda. In a separate medium bowl, beat eggs, vanilla, and milk. Add coconut oil, honey, and maple syrup and whisk to combine. Shred 2-3 medium sized apples using food processor or by hand (these do not have to be peeled). Cut another apple into a small dice. Add all apples to wet ingredients and stir together.

Make a well in dry ingredients and carefully pour in egg/apple mixture. Using rubber spatula, carefully fold together until combined. Do not over mix! Spoon into prepared muffin tin or loaf pan.

To make crumb topping, combine ingredients and spoon on top of batter.

For muffins, bake about 18-20 mins, and for loaf bake about 35 mins or until toothpick inserted comes out clean.

If you aren’t eating them all fresh out of the oven, keep refrigerated so they stay fresh longer. Enjoy!

 

Chia Berry Jam

I’ve been looking for something to step up my breakfast game, but have always been intimidated by the whole jam-making/canning process. I came across some chia seed jam recipes on Pinterest and it sounded so easy, I had to try! Because this recipe uses frozen fruit, it’s something you can make and enjoy year-round, swapping out fruit depending on the season. Since I made it the other night, I can’t stop looking for things to put it on! It’s amazing on toast, oatmeal, yogurt, pizza…just kidding. I haven’t tried that yet.

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Why bother making your own jam? This jam takes about 2 minutes to make, requires zero cooking, and the inclusion of chia seeds makes it extra good for you! Chia seeds are full of antioxidants, Omega-3 fatty acids, and have a considerable amount of fiber, helping keep you full longer throughout the morning. I used equal amounts of raspberries and blueberries in this batch, and the color is so pretty. You can use sweetener such as pure maple syrup like I did, or leave it out depending on your diet.

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S/O to my sweet husband for photographing my jam when he was supposed to be reading for class. He also made dinner tonight. How lucky am I? How boring must his reading be?

 Chia Berry Jam

12 oz frozen blueberries

12 oz frozen raspberries

1/4 C chia seeds

1/4 C pure maple syrup or honey (optional)

Method:

Let berries partially defrost. Place in food processor or blender and pulse for 20 seconds. Slowly add maple syrup or honey if using, and pulse until combined. You can keep mixing for a smoother consistency if you’d like, but I kept lots of full berry chunks in mine. Add chia seeds last, mixing until evenly distributed. Store in airtight jar or container in refrigerator and enjoy!

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I spooned some chia berry jam on top of my oatmeal this weekend, and it was soooo good with peanut butter, bananas, and coconut!

 

Pumpkin Chocolate Oat Bars

Today is definitely Monday… the WiFi is out at our apartment, and my work email was hacked…but who cares because today is the first day of October! In my mind it’s officially Fall and I’m ready to bake pumpkin everything. Trader Joe’s is my pumpkin dealer of choice, and whenever I’m there I make sure to pick up a [few] bag[s] of their chocolate chunks because they’re better than regular old chocolate chips in so many ways.

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These pumpkin chocolate oat bars are on my Favorite Recipes list because they are gluten-free, low in fat, perfect for breakfast on the go, and full of pumpkin spice goodness. These bars are also nut-free (s/o to Abby and Lia), but you can include pecans or almonds if you choose. If you’d like to make them vegan, all you have to swap out is the chocolate chips- either omit entirely or make sure to use vegan chips.

Whatever your dietary restrictions/level of pumpkin fanaticism, these bars are proven to make any Monday better, so give them a try and let me know how they turn out!

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Pumpkin Chocolate Oat Bars

makes about 12 servings

3 1/2 C old fashioned rolled oats

2 1/2 t baking powder

1 t baking soda

1/2 t salt

1 3/4 t pumpkin pie spice

1/2 t cinnamon

1 14 oz can (or 1 1/2 C) canned pumpkin puree

1/2 C pure maple syrup

1/4 C honey

2 t vanilla extract

1/4 C unsweetened applesauce

1 T coconut oil or avocado oil

1/2 C chocolate chunks, plus more to sprinkle on top

Method:

Preheat oven to 350° and grease 9″ x 13″ pan.

Make oat flour! I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 3 1/2 C of regular oats makes about 3 cups of oat flour if you’re making at home.

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In a large bowl, combine oat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk dry ingredients together. Next, add all wet ingredients- canned pumpkin, maple syrup, honey, vanilla extract, apple sauce, and oil. Fold together until combined and add chocolate chunks last. Spoon into prepared pan and sprinkle some more chocolate chunks on top. Don’t skimp 😉

Bake for 25-30 minutes or until toothpick comes out clean. Let cool partially before cutting into squares and serve warm. Enjoy!

*Tip: I like to store some squares in the freezer in ziplock bags for breakfast on weekday mornings. Just heat back up in the microwave on a plate or napkin for 20 seconds.

Banana Bread

Banana bread is a recipe that took me a long time to get right, but now that I know what works, I make it all the time. It’s my go-to when I need a favor from someone, something to bring to a brunch, or when I’m leaving my husband for 4 days on a work trip. He won’t miss me if there’s banana bread in the fridge. I’d venture to say that this banana bread is the BEST, especially considering it’s dairy-free and all combinations of flour I’ve tried work well. There is nothing better than a house that smells like banana bread, and not feeling guilty when you need a second (or third) piece.

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Banana bread

makes 1 loaf or 12 muffins

3-4 medium over ripe bananas

2 eggs

1/4 C melted coconut oil (avocado oil or vegetable oil can be substituted)

1/4 C unsweetened applesauce

1/4 C milk of choice (I use almond)

1/3 C honey or pure maple syrup

1 t baking soda

1/2 t salt

1 1/2 t vanilla

3/4 t ground cinnamon

3/4 C almond flour*

1 C unbleached all-purpose flour

Any mix-ins work here! Chocolate chips, walnuts, almonds, etc. Add these at the end 🙂

*Tip: If you have a nut allergy or don’t have almond flour on hand, using 1 3/4 C all-purpose flour will give you good results. You can also use whole wheat flour, or a combo of both.

Method:

Preheat oven to 325° and grease 9″ x 5″ loaf pan (I line mine with parchment paper to ensure banana bread comes out easily). If making muffins, grease or line muffin tin.

In mixing bowl, combine bananas, eggs, oil, and applesauce. Add milk and honey/maple syrup and mix until well-combined. Add baking soda, salt, vanilla, cinnamon and mix until combined.

Add flour and mix until incorporated but do not over mix! If you get too mix-happy, you’ll end up with large air tunnels in your bread. Restrain yourself; I believe in you. If you’re including mix-ins such as chocolate chips or nuts, throw these in now.

Bake at 325° for 50-60 minutes or until toothpick comes out relatively clean.

**Note: the more bananas you add, the longer it will take to bake. I included 4 bananas in this last loaf, and it took a solid hour before it was fully set.

Store in fridge if you won’t finish it in 3 sittings like my husband does. Freezes well. Enjoy!