Posts Tagged ‘gluten-free brunch’

Gluten-free Easter Brunch

Thursday, April 5th, 2012

Gluten-free Easter Brunch |Baked Asparagus Red Pepper Frittata, Quinoa Mango, Avocado Salad, Easter Citrus Brunch Cake, Gluten-free Raspberry Scones



Gluten-free Easter Brunch

Here is a menu that is easy to make ahead so you can enjoy the Easter festivities!  Make the Frittata in advance by blending all the ingredients and placing them in the springform pan in the refrigerator prior to baking.  Pop in the oven about an hour before you are serving brunch.   The gluten-free Raspberry Scones can be made the day before as can the Citrus Brunch Cake.  The Quinoa Mango Avocado Salad is a breezy recipe that can be make in under 20 minutes.  Happy Easter and Happy Gluten-free Entertaining!

Baked Asparagus Red Pepper Frittata

Gluten-free Asparagus Frittata – “Fresh from Elizabeth’s Kitchen” cookbook


Serves 8

2 tablespoons olive oil

¾ cup red bell peppers, finely chopped, or ¾ cup tomatoes, finely chopped — juice drained off

¾ cup onion, finely chopped

5 spears asparagus, washed, trimmed and sliced into ½ in. pieces

1 garlic clove, minced

5 large eggs or 5 egg whites and 2 whole eggs, beaten

1 cup ricotta cheese or low-fat cottage cheese

1/3 cup Elizabeth’s Flour Blend (recipe here) or 1/3 cup The Pure Pantry Gluten-free All-Purpose Baking Mix

1 tablespoon fresh basil

1 10 oz pkg. frozen chopped spinach, thawed, squeezed dry

1 cup feta cheese, crumbled

½ t. sea salt

½ t. pepper

Spray 9 inch spring form pan with cooking spray.  Preheat oven to 350˚ F.  Place olive oil to large skillet and heat over medium heat.  Add red bell pepper, onion, asparagus and garlic. Sauté until tender for about 2 minutes.  Remove from heat, drain any excess liquid and cool.  In a mixing bowl combine beaten eggs, ricotta and baking mix until well blended.  Add basil, chopped spinach, salt and pepper, cooked vegetables and crumbled feta cheese.

Pour mixture into prepared spring form pan, place pan on baking sheet.  Baking for 45-50 minutes.  Let cool 5 minutes before cutting.

Quinoa Mango Avocado Salad

Serves 4-6


1 ½ cups chicken stock (or vegetable stock for vegan option)

¾ cup quinoa

1 teaspoon finely chopped garlic

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

1 ½ teaspoon curry powder

1 mango – peeled, seeded and half of it diced, the other half sliced for garnish

3 green onions, chopped

½ cup slivered almonds, lightly toasted

1 avocado, sliced for garnish


Place chicken stock, quinoa, garlic, salt and pepper and bring to boil over high heat.  Reduce heat to a simmer, cover and cook until all water is absorbed, about 10-15 minutes.

Let quinoa cool.  Place cooked quinoa in a medium serving bowl and stir in curry powder, mango and green onions.  Sprinkle with toasted almonds, garnish with mango slices and avocado slices and serve.

Gluten-free Raspberry Scones


Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”

Makes 8-10 scones


2 cups Elizabeth’s Gluten-free Flour Blend  (cookbook recipe) plus 2 tsp. baking powder

OR 2 cups All Purpose Gluten-free Baking Mix from The Pure Pantry

½ cup millet flour or almond flour

½ cup butter, chilled, or coconut oil, chilled

2 eggs or egg replacer

2 tablespoons agave nectar, preferably Nature’s Agave Amber variety

¾ cup fresh raspberries

½ cup So-delicious Coconut Milk Creamer (dairy-free) or regular cream

Raw sugar for topping (optional)


Preheat over to 375˚F.  Grease cookie sheet and lightly dust with baking mix or rice flour.

In a large bowl add the baking mix (add baking powder if using Elizabeth’s Flour Blend) and almond or millet flour.

Cut butter or coconut oil into small pieces with knife.  Add to flour mixture.  Blend butter with a fork or your fingers until it resembles course meal.  Add eggs (or egg replacer) and agave nectar, stirring just until dry ingredients are moistened.  Wash and drain fresh raspberries.  Fold in raspberries. Dough will be sticky.

Lightly dust a work surface and hands with rice flour or baking mix. Turn dough out onto work surface.  Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet.  Score top of circle with knife, creating 10 wedges but not cutting all the way through dough.  Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.

Place coconut milk creamer or regular cream in small bowl.  Using a pastry brush, generously brush cream on top of scones.  Sprinkle with raw sugar.  Bake for 25 minutes or until scones are golden brown.  Cool completely.  If you created the 8 inch circle, cut into 10 scones and serve.


Easter Citrus Brunch Cake with Lemon Strawberry Glaze

Serves 6-8


½ cup coconut oil at room temperature (or non-hydrogenated shortening)

1 cup organic sugar

2 eggs (or equivalent egg replacer)

2 tablespoons honey (or agave nectar)

1 t. vanilla

1 T. lemon zest

1 T. orange zest

2 cups Elizabeth’s Gluten-free Flour Blend (cookbook recipe)  or organic All Purpose Baking mix from The Pure Pantry

1 t. baking powder

3/4 cup water

Preheat oven to 350˚F.

In a large mixing bowl, cream coconut oil  and sugar in electric mixer.  Add eggs (or egg replacer), one at a time, mixing until well blended.  Add honey or agave nectar and vanilla.

With fine grater, grate the yellow skin of a lemon until you have 1 tablespoon.  Add lemon zest to mixing bowl.   Grate the skin or an orange until you have 1 tablespoon.  Add orange zest and blend in both citrus zests.

With mixer on low setting, add baking mix and baking powder Blend until combined. Add water and blend until smooth but do not over mix.   Pour into  greased 4 cup (small) bundt pan or 10 inch cake pan for 35 minutes or until toothpick comes out clean.   Cool.  Turn out onto plate.  Pour Lemon Strawberry Glaze on top and garnish with fresh strawberries.

Lemon Strawberry Glaze

½ cup lemon juice

½ cup agave nectar

1 tablespoon strawberry jam

1 T. lemon zest

1 cup powdered sugar


Stir together lemon juice and agave in medium mixing bowl.    Add lemon zest and strawberry jam and whisk to combine.  Sift in powdered sugar and blend together.   Pour glaze over cake.

What is Easter without beautiful flowers?   Here are a couple flower arrangement ideas.  The first one  is from my friend Jennifer Cole of Jennifer Cole Florals. She has an amazing knack for designing creative and gorgeous arrangements for weddings, showers, events and home entertaining.   I love the bright poppies and the use of star jasmine which will bring a spring time fragrance to the whole room.  Check out her blog at:

Photo courtesy of Jennifer Cole Florals


This is also a great Easter table idea from Jenny Steffens Hobick’s blog:  I love the use of live potted daffodils and easter eggs.  Jenny has fabulous entertaining ideas, although she is not a gluten-free cook, I get a lot of inspiration from her.   Photo from Jenny Steffen’s blog.


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