Gluten-Free Mini Quiches

Makes 24 mini quiches

Ingredients:

• 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
• Gluten-free non-stick cooking spray
• ½ tsp. salt
• ½ tsp. black pepper
• ¼ tsp. grated fresh nutmeg
• 6 tbsp. unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 1 cup milk
• Oils & Vinegars
• 2 tbsp. olive oil
• 1 cup finely chopped onion
• 1 – 10 ounce package frozen spinach, thawed
• 1 roasted red pepper, cut into 48 small slivers
• 2 large eggs

Directions:

1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.

Ingredients:

Eggless Nog:

• 1 ¾ cup dairy-free milk
• 3 tbsp maple syrup
• 2 tbsp tapioca starch
• 1 tsp vanilla
• ½ tsp nutmeg
• 1/8 tsp cinnamon

Pancakes:

• 1 ½ cup Enjoy Life Foods Pancake & Waffle Mix
• 2 tbsp neutral-flavored oil

Directions:

1. Bring 1¼ cup milk and maple syrup to a simmer on the stove.
2. In a small bowl, whisk together the remaining ½ cup milk with the tapioca starch, vanilla, nutmeg and cinnamon.
3. Add to the warmed milk and whisk to combine. Simmer 3–4 minutes until thickened. Remove from heat.
4. When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
5. Heat a nonstick griddle and lightly grease. Use a ¼ cup measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
6. ENJOY!

The perfect gluten-free breakfast for fall!

Muffin Ingredients:

Makes 1 dozen gluten-free muffins

• 1 box Enjoy Life Foods Muffin Mix
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup cold water
• 3 tbsp allergy-friendly oil (we recommend olive or grapeseed oil)
• 5 Enjoy Life Foods Caramel Apple Chewy Bars, (1 box) broken into thirds

Glaze Ingredients:

• 1/4 cup packed brown sugar
• 2 tbsp dairy-free buttery spread
• 1 tbsp dairy-free milk
• 1 cup confectioners’ sugar, sifted
• 1 tbsp vanilla extract

Directions:

1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
4. Bake for 20–30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.

Ingredients:

• 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
• ¾ cup water
• 2 Tbsp. light brown sugar
• 1 tsp. McCormick Pumpkin Pie Spice
• 1 cup old fashioned gluten-free oats

Directions:

1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.

Makes 24 mini quiches

Ingredients:

• Gluten-free non-stick cooking spray
• 1 ¼ cups finely crushed Crunchmaster Multi-Grain Crackers Rosemary & Olive Oil
• 6 Tbsp.. unsalted butter, melted
• 2 Tbsp. olive oil
• 1 cup finely chopped onion
• 1 – 10 oz. package frozen spinach, thawed
• ½ tsp. salt
• ½ tsp. black pepper
• ¼ tsp. grated fresh nutmeg
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• 1 cup milk
• 1 roasted red pepper, cut into 48 small slivers

Directions:

1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.

Makes 14 pancakes

Cinnamon Filling

Ingredients:

• 1/2 cup packed brown sugar
• 1/3 cup melted dairy-free margarine
• 2 tsp. ground cinnamon

Pancakes

Ingredients:

• 1 1/4 cup brown rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 4 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs or 1 Tbsp. egg replacer + 2 Tbsp. warm water
• 1 1/4 -1 3/4 cup unsweetened or original non-dairy milk alternative (such as rice, flax, or coconut milk beverage)
• 2 Tbsp grapeseed or canola oil
• 1 Tbsp. maple syrup
• 1/2 tsp. vanilla extract
• 1 batch Maple Glaze (recipe follows) or additional maple syrup for topping

Directions:

1. Place the cinnamon filling ingredients in a ziplock plastic bag, close the top, and squeeze to combine.
2. In a small bowl, combine flour, starches, baking powder, and salt.
3. ln a mixing bowl, briefly whip the eggs or egg replacer with water. Whisk in 1¼ cup milk alternative, oil, maple, and vanilla. Add the dry ingredients to the wet, whisking just until combined.
4. Add up to ½ cup additional milk alternative (or as needed) to create a pourable but slightly thick batter. Less liquid will be required for puffier pancakes, while more liquid might be needed at higher altitudes or if using the non-gluten-free option (at end of recipe). Let batter rest while you preheat a large skillet or griddle over medium heat.
5. Once hot, grease the griddle with cooking spray or dairy-free margarine.
6. Pour 1/4 cup of batter for each pancake and cook for 2 minutes.
7. Snip a very small corner from the bottom of the plastic bag, and squeeze the filling onto the pancake, starting in the centre, and swirling outward, like you would see on a cinnamon roll. Try to keep the filling at least 1/2-inch from the edge.
8. Let the pancakes cook a few more minutes, or until bubbles form in the batter.
9. Flip, and cook for 2 to 3 minutes more.Note that the gluten-free pancakes may not brown, but they will have a light and fluffy finish.
10. Remove to serving plates and drizzle with pure maple syrup or the Maple Glaze, if desired.