A breakfast that says ‘I love you’
We celebrated Mother’s Day in May, so now it’s time to celebrate Fathers or those who may have fulfilled the job in a father’s absence. June 18 is the date to put on your calendar.
Why not start the celebration with a special breakfast? One that will say, “I love you.” Since everyone loves biscuits, let your menu begin with these gluten-free honey biscuits served warm with a little butter brushed on top.
Gluten-free Honey Biscuits
Ingredients:
2 1/2 cups almond flour
3/4 cup arrowroot powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) cold, unsalted butter, cut into small cubes, plus more, melted, for serving
1/4 cup raw honey
2 large eggs
Directions:
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour, arrowroot powder, baking soda, and salt until combined. Use your hands to cut in butter until it resembles sand or coarse crumbs. In a small bowl, whisk together honey and eggs. Add egg mixture to flour mixture and stir until soft dough forms, being careful not to over-mix. Spoon about 1/4 cup batter per biscuit onto the baking sheet. Bake for 15 to 18 minutes, until golden brown. Remove from oven and allow to cool for 5 minutes. Serve biscuits warm and brushed with melted butter. Biscuits will keep well in an airtight container on the counter for up to 7 days, allowing you to make them ahead of time. Makes 12
Remember the saying, “Real men don’t eat quiche?” Well, they most certainly will enjoy this next recipe with eggs, bacon, spinach, cheese, and tomatoes. My husband and our three sons are “real men,” and they love a good homemade quiche, leading me to think that quote is history.
Bacon, Veggie, and Feta Crustless Quiche
Ingredients:
Coconut oil, for the pan
1 (12-ounce) package bacon
1/2 cup finely chopped shallots
3 cups chopped spinach
6 large eggs
1 cup full-fat coconut milk
3/4 cup crumbled feta cheese
Salt and freshly ground black pepper
1/2 cup halved cherry tomatoes
1/4 cup packed fresh basil leaves
Directions:
Preheat oven to 350 degrees. Grease a pie dish with coconut oil. In a large skillet, cook bacon over medium-high heat until just before it crisps up, about 4 minutes on each side. Transfer to a paper towel-lined plate. Once cool, chop bacon and set aside. Add shallots to the same skillet with the bacon fat, and sauté over medium heat until slightly caramelized and golden brown, about 5 minutes. Add spinach and sauté until wilted, about 1 minute. Remove skillet from heat. In a large bowl, whisk together eggs, coconut milk, and feta, adding a big pinch each of salt and pepper. Stir in tomatoes. Pour egg mixture into prepared pie dish and place basil leaves on top. Bake, uncovered, for 45 minutes, or until the center is set. Remove from oven and let cool for 20 minutes before serving. The quiche will keep well in the refrigerator for up to 5 days. Serves 6
Consider serving the quiche and biscuits with a dish of spicy baked fruit. Choose fruit that you know will bake easily, like apples, pears, apricots, and peaches.
Spicy Mixture for Baked Fruit
Ingredients:
1/4 cup butter
1 teaspoon each of ground ginger and coriander
1/4 teaspoon curry powder
2 tablespoons each of honey and lime juice
1 1/2 to 2 pounds fruit, prepared
Directions:
In a small pan, combine butter, ginger, coriander, and curry powder; cook over low heat until bubbly. Stir in honey and lime juice. Arrange fruit in a baking pan, cut side up, and brush with the mixture. Bake in a 325-degree oven until hot and tender. Pour any remaining butter mixture over baked fruit. Serve warm. Makes 8 servings
Note: Baked fruit is especially nice with poultry and pork. Keep this recipe on hand for other fruits of the seasons. Of course, a bowl of fresh berries, with pineapple chunks, melons, and grapes, is always an award winner.
Happy Father’s Day. Cheers!
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