I’m not the only one with spring fever, right? I desperately want to open all the doors and windows in the house and spend countless hours at the park.
I am so thankful that we had a glimpse of spring on Easter. It was wonderful to have an Easter egg hunt outside and not feel rushed to get back inside to warm up! We had a busy day, starting with 7:45 am mass, breakfast at my sisters and ending with an egg hunt and dinner at Karl’s uncle’s house. Our immediate families have really started to come around to serving only Ricky-friendly food when we’re all together. Have I mentioned that we have awesome families? Because we do. Breakfast is especially tricky to avoid dairy and eggs, on top of that my niece cannot have gluten so we need to try to eliminate that as well! When trying to fit in so many family gatherings on holidays, avoiding breakfast is not really an option, so we have come up with a pretty excellent brunch menu that is delicious and free of nuts, dairy, eggs and gluten!
- Bisquick Heart Smart Pancakes (made with coconut milk and flax eggs)
- We add blueberries or Enjoy Life chocolate chips for variety. We use a separate gluten free mix for my niece.
- Ore-Ida Hash Browns
- Gluten Free Banana Cinnamon Crumble Bread (non-gluten free recipe posted here)
- Johnsonville Breakfast Sausage
- Applegate Natural Sunday Bacon
- Fruit Salad
It may be simple, but it works for us and I haven’t heard any complaints yet!
Gluten Free Banana Cinnamon Crumble Bread
- 2 flax eggs (2 Tbs ground flax, mixed with 6 Tbs water)
- 1/3 cup buttermilk*
- 1/2 cup canola oil
- 1 cup bananas, mashed (~2 large very ripe bananas)
- 1 tsp vanilla
- 1 3/4 cups King Arthur All Purpose Gluten Free Flour
- 1 tsp xanthum gum
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Cinnamon Crumble Ingredients:
- 1/2 cup King Arthur All Purpose Gluten Free Flour
- 1/2 cup brown sugar
- 4 Tbs unsalted butter softened**
- 1 tsp cinnamon
- Make flax eggs and buttermilk and set aside for approximately 5-10 minutes
- Whisk together flax eggs, buttermilk and oil
- Mash bananas and add to the flax egg mixture along with the vanilla. Mix well
- In a separate bowl combine flour, xanthum gum, sugars, baking soda, cinnamon and salt
- Add flour mixture into the flax egg mixture slowly, stirring to combine. Be careful not to over-mix
- Pour bread dough into a greased 10″ bread pan
- Mix your cinnamon crumble topping by adding the flour, sugar and cinnamon to the softened butter and stirring with a fork. Break any large pieces up and sprinkle evenly on top of your bread dough
- Bake at 325 degrees for 75-85 minutes. Note: this is a lower temperature setting than called for by the “extensively baked” plan, but the duration of time is quite a bit longer, so it is approved by our allergist.
- Take the bread out of the oven and cool in the pan for a few minutes before removing and placing on a cooling rack
*To make dairy free buttermilk, mix 1 Tbs vinegar with 1 scant cup coconut milk
**Best dairy free option here is Blue Bonnet Lactose Free
And since I know you’re all dying to see my cuties on Easter, here you go! Karl and I have agreed that I can dress the boys (including him) on Christmas and Easter without any sass from him, and I make the absolute most of it!