**GF Savory Cherry Tomato Corn Cakes & Sage Brown Butter With Baked Saffron Eggs**

      GF Savory Cherry Tomato Corn Cakes & Sage Brown Butter with Baked Saffron Eggs

              

Good Morning GF Explorers! 

Today we had such a tasty treat! My guys and I made this super simple meal together and it was magical!

For the corn pancakes we used:

1 1/2C     corn flour

1/4 C       corn starch

1 Tbsp     baking powder

1 tsp         salt

1 pinch    saffron

2 tsp        smoked paprika

2 tsp        cracked black pepper

1 tsp        roasted ground cumin

4 leaves   chopped fresh sage

Then we added:

1               egg (beaten like it was bad!)

3/4C         almond milk (extra as needed batter should be scoop-able not runny)

1/4C         olive oil

I mixed this loveliness together and added some sautéed corn and diced onion once these darlings were on the griddle and nestled the cherry tomatoes cut in half right in just before I flipped the cakes over.                           

Sage Brown Butter

Just heated some chopped sage and butter (1/2 stick) until the butter melted and the solids browned for a warm nutty topping.

The Saffron Baked Eggs:

I lubed up 2 ramekins with oil and a silicone brush and preheated the oven to 325 degrees

In a bowl briskly whisked together:

2            eggs

1 tsp      smoked paprika

1 tsp      garlic powder                            

1 tsp      salt

1 tsp      cracked pepper

1 tsp      roasted cumin

poured into ramekins and topped with a cracked egg. Bake for 15 minutes or until risen and egg on top is cooked as well as you like.

There you have it. You'll fall in love.

Peace and happy exploration!

Angee

(Katz)Marble Cake French Toast and Vanilla Saffron Salted Caramel with Brûlée Figs

Happy Sunday Gluten Free Kids!


I really love Sundays.Why? One Word. BRUNCH! I became addicted while living in Madison, WI and partaking in this delightful pastime with some very dear friends. However, we are on a tight student budget these days in Las Cruces and brunching at home is so much more budget friendly.


Decadent and blissful is what we had for brunch today. Gluten free doesn't have to be tasteless or boring!


 Today I started out with a marble cake made by Katz (katzglutenfree.com) I dipped the cake slices in a mixture of 2 eggs (you can use egg substitute), almond milk, and vanilla bean paste. I grilled these for a few minutes.


I then cut in half and sugar coated the figs and brûléed them. (use a brûlée torch or if you don't have one you can sear them on a very hot pan for a minute) Figs are such a lovely looking fruit but this just transforms them into divine!


I made my caramel by adding two tablespoons of cane sugar into a hot sauce pan. I let this hang out and get toasty for a few minutes until starting to boil, then I added some vanilla bean paste, saffron threads, 2 Tbsp of butter, and a pinch of salt. I allowed all these guys to hang out in the pan for a minute or two getting to know each other and then I added almond milk (about a half a cup). I brought these guys back up to a rolling boil for two minutes and then let cool.


It is a great way to make a gluten free product work for you and a quick 30 minute gluten free breakfast or brunch!


Now for a bike ride to work off those calories!

Peace,
Angee