Breakfast – Page 8 – The Celiathlete

November 15, 2015

Product Review: Pillsbury Gluten Free Banana Quick Bread & Muffin Mix

Product: Pillsbury Gluten Free Banana Quick Bread & Muffin Mix – $4.49+

You know…I don’t shop at Wal-Mart often. I don’t. But, there is this gorgeous Neighborhood Market version of Wal-Mart (it is all groceries!) in Louisville, and if I happen to be on that side of the city, I’ll stop in for some essentials that. I mean, the prices are right and it’s not all sketchy like some other Wal-Marts are. Nor is it busy, so that is also a plus!

I rarely go off my grocery list these days…but one day while searching an aisle for something, I spotted a box of gluten-free banana bread. We all are aware that my forays into gluten-free banana bread have been epic fails…every single time. And here…here was a mix that would do all the difficult stuff for me…and all I had to do was add a few things and pop it in the oven.

Easy peasy, right?

So, yeah…you better believe that box came home.

For the record, the box just happened to be a new baking mix from the amazing Pillsbury, who seems to have embraced the gluten-free market as of late, having started with refrigerated dough for pizza, cookes, and pie. Since then, it has introduced gluten-free funfetti cake mix (I have some of this in my pantry), gluten-free funfetti cookie mix, gluten-free multi-purpose flour, and gluten-free quick bread and muffin mix. They also have already made gluten-free muffins out there…I have yet to find them though.

That being said…the great pantry purge is underway and this weekend, with all the horrible events going on in the world, I needed to comfort myself with a little baking. So, I pulled out the box of the Pillsbury Gluten Free Banana Quick Bread & Muffin Mix and decided I was going to give it a try. But why just bake it up as bread? Why do the easy thing? Instead, there was a recipe on the side of the box for Gluten Free Peanut Butter Banana Chocolate Chip Muffins. Which sounds…frickin’ fantastic. I didn’t have any chunky peanut butter on hand, so I used my PB2 powder from the pantry and it worked out just fine. No peanut chunks…but…hey, I saved some calories and fat, right? HA!

So, this recipe was really, really easy.

Simply preheat the oven to 375°F. Put the mix into a large bowl and add water, extra crunchy peanut butter (I used PB2 and it worked great! No little peanut chunks though…so there is that…), vegetable oil, 2 eggs, and some miniature semi-sweet chocolate chips (or dark chocolate chips…which is what I used) and beat the conglomeration of ingredients into a thick batter. Spoon it into 18 muffin cups and bake for about 20 minutes until they are golden on top and a toothpick inserted into the center comes out clean. Let them cool for about 10 minutes in the muffin tin before moving to a wire rack to cool completely.

I get a little skeptical, at times, when it comes to big-name companies jumping onto the gluten-free bandwagon. But Betty Crocker managed to do it well, and, to be honest, Pillsbury really hit it out of the ballpark with this particular mix. I was beyond impressed. The muffins fluffed up and cooked to a beautiful golden brown. So often, these mixes turn out pale products, regardless of sitting in the heat of the oven. They centers were moist and rich. The muffins themselves bold with banana flavor, and the PB2 gives it a nice peanut butter thought, without overpowering the banana. Because, after all, I bought this because I suck at making gluten-free banana bread. The dark chocolate morsels (I used Enjoy Life, for the record), were a nice, sweet touch. I had to make myself stick to just one of the muffins, because I easily could have eaten three right then and there. So good. Moist, rich, and delicious!!

So, as we all know, I usually steer clear of mixes like this due to ingredients and trying to eat a bit cleaner. But we all have to indulge a little bit, right? Right! So, Pillsbury makes its Gluten Free Banana Quick Bread & Muffin Mix from rice flour, sugar, tapioca starch, potato starch, dried banana, dextrose, and it contains 2% or less of: leavening (baking soda, sodium acid pyrophosphate, calcium phosphate), canola oil, cellulose, propylene glycol esters of fatty acids, distilled monoglycerides, xanthan gum, salt, natural and artificial flavors, sodium stearoyl-2-lactylate, nonfat dry milk, citrick acid and bht (antioxidents). Whew. A lot of preservatives and the such, but I don’t make this stuff often…and I just really wanted to see how it worked out. Totally worth it for an every-now-and-again fill-in, especially if I want banana bread. At least until someone can give me a recipe that I can actually master and make without it being…gross.

As for nutritional information…the Pillsbury Gluten Free Banana Quick Bread & Muffin Mix makes 12 servings. Each serving will dish up 120 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 220 mg sodium, 28 grams carbohydrates, 13 grams sugars, and 1 gram protein. If prepared (as the banana quick bread or plain banana muffins), the calories per 12 servings goes up to 170 calories, 6 grams fat, 1.5 grams saturated fat, 35 mg cholesterol, 230 mg sodium, and 2 grams protein. Not too bad for a quick bread mix…and really not bad for a gluten-free product!

I have to say, I was beyond amazed with the quality and the taste of the Pillsbury Gluten Free Banana Quick Bread & Muffin Mix. These muffins were moist, delicious, and so easy to prepare and make. I would be more than happy to try other Pillsbury mixes (I guess the funfetti cake mix is up next), because this blew me away. The texture was perfection. The flavors were bold and pronounced. And it only took me 10 minutes of prep time at most. Can’t beat that convenience. Way to go Pillsbury! Thank you for your gluten-free awesomeness!

November 13, 2015

Product Review: Barbara’s Gluten Free Pumpkin Puffins Cereal

Product: Barbara’s Gluten Free Pumpkin Puffins Cereal – $5.99+

Thank you, thank you, THANK YOU to my local Kroger. Because after spending a majority of the fall searching high and low for a few specific products released with a pumpkin flavor…I found very few of them.

Like…Peanut Butter & Co. Pumpkin Spice Peanut Butter. Never did find that, and refused to pay more on shipping than I would to order just one jar. That’s just one example. I still haven’t found it and probably won’t at this point.

Bummer.

And I thought that was going to be the case with the Barbara’s Gluten Free Pumpkin Puffins Cereal too. I really did. First of all, when anything seasonal comes out (ie: pumpkin flavor), it is always for a limited time. And that means…you find it as soon as you can and you buy it…no hesitation. Well, I was lamenting that all my usual suspects (my natural food stores in town) all had the regular (gluten free) Puffins cereals by Barbara’s…but no one had the Pumpkin Puffins.

And then, one day while winging past an end cap of an aisle I never at, there was this HUGE display of Barbara’s cereals. And right there…front and center…were the Gluten Free Pumpkin Puffins.

HAPPY DANCE!! (Seriously, the other grocery shoppers may never be the same).

Barbara’s was founded back in 1971, but 17-year-old Barbara Jaffe. In the Bay Area, Barbara was striking out, and discovering her her love for real food, and opened up a bakery in Northern California. Her plan was simple: make wholesome food taste incredibly delicious. Using whole grains and oats, she began her business with bread, and soon, her business went from a small storefront start-up to a thriving wholesale business. Now over 40 years later, the product line has grown to include cereals, snack bars, cookies, and cheese puffs…among other things. And, true to Barbara’s initial business plan, the company still upholds the commitment to create simple, wholesome and delicious products with the most honest ingredients.

So, the weird thing is, in the four years I have been gluten-free, I haven’t tried any of the Barbara’s gluten free products. Not even the original Puffins cereal. Go figure. I have no idea why…but…true story. So, this morning when I opened the box of Barbara’s Gluten Free Pumpkin Puffins to eat before heading to spin class, I wasn’t sure what to expect. I tore into the bag and dished up a serving of this cereal.

First thing I noticed were all puffy and full each little…er…puff was. I mean…we’re not talking little deflated cereal puffs. These orange puffs mean business. Seriously. I popped a few in my mouth before topping off with my unsweetened cashew milk. Oh…WOW! Here’s what I love…

I love that this cereal is made with whole grains. I love that this cereal has only 5 grams of sugar per serving. I love that this cereal has just the right level (and this coming from a pumpkin-everything advocate) of pumpkin. I love that this cereal has the right amount of sweet and spice, with nothing outdoing the other. It’s a perfect pumpkin balance, for sure. If you want to know what fall tastes like…just pop a handful of these little delights. Seriously. I love the crunchy texture. The amazing flavor. And, best of all, this cereal is actually made with real pumpkin. No fake stuff here. I was beyond impressed. And, you better believe I won’t shy away from the gluten-free cereals that Barbara’s offers anymore. So happy!

Speaking of real pumpkin, let’s take a look at everything that goes into Barbara’s Gluten Free Pumpkin Puffins. This cereal is made from corn, whole grain brown rice, cane sugar, whole grain pure oats, fructan (natraflora prebiotic dietary fiber), unsulfured molasses, oat hull fiber, calcium carbonate, pumpkin, sea salt, natural flavor, annatto (for color), cinnamon, vitamin C (ascorbic acid), iron (ferric orthophosphate), tocopherols (antioxidants to maintain freshness). This cereal is gluten-free, non-GMO verified, vegan, low in fat, low in sugar, made with whole grains, and made with real pumpkin.

As far as nutrition information goes…you’ll love this. A serving of Barbara’s Gluten Free Pumpkin Puffins Cereal is 1 cup (30 grams), and there are about 9 servings per box. A serving will provide you with 110 calories, 0.5 grams of fat, 0 grams saturated fat, 0 grams trans fat, 0 grams monsaturated fat, 0 grams polyunsaturated fat, 0 mg cholesterol, 75 mg sodium, 80 mg potassium, 25 grams carbohydrates, 3 grams fiber, 1 gram soluble fiber, 2 grams insoluble fiber, 5 grams sugars, and 2 grams of protein. It’s nutritious and delicious!

For being my first Barbara’s product to try, the Gluten Free Pumpkin Puffins Cereal really hit it out of the park. I am excited at the prospect of trying out more of her gluten-free cereal line-up to see how they measure up. But with a great ingredient list and amazing nutritional value…this is definitely a cereal I would easily add to my pantry every week. Just…wow!

Delicious. Pumpkin-y goodness. It’s a sweet taste of heaven in a pumpkin spiced package that’s perfect for your morning cereal bowl.

November 11, 2015

Product Review: Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread

Product: Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread – $14.95

I have to give major kudos to the kitchen giant that is Williams-Sonoma…aka…that store that is like crack to me…really out of my price range, but, dammit, I keep going back to it. HA! When Cup4Cup was first introduced to the gluten free market, it was done through Williams-Sonoma stores. And that was where I first bought it…for a price tag as extravagant as the one you see attached to this little package of bread mix.

But…sometimes…the price is worth the product.

Last year, Williams-Sonoma unveiled a plethora of holiday mixes and even offered a gluten-free version of some of them. One such product was the Gluten Free Spiced Pecan Pumpkin Quick Bread mix. When I saw it, I didn’t care that it was $15, I took it up to the register and purchased it. The reason I mention Cup4Cup above is that this quick bread mix is made with Cup4Cup Gluten Free flour! I took it home and put it in my pantry, excited beyond belief to have this bread mix.

And then never got around to making it.

But the great pantry purge is on…and this was still just sitting there…begging to be made. Last night, while The Voice was on television, I set out with a mission. Not just to bake cookies (which I did), but to make this bread. I don’t know why I waited so long. It was SO easy.

In a large bowl, I simply poured the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread mix and added 1 stick of melted vegan butter, which I let cool slightly, 1 cup water, and 2 eggs. That was it. Easy-peasy. I gave it a stir until it was smooth and blended…then poured the batter into a greased bread pan. Into a preheated 350°F oven it went for around one hour.

The wait was difficult because, as it baked, it smelled amazing. I was doing my PT stretches and practically drooling. Seriously. And when the timer finally went off and I pulled the loaf pan from the oven, it was all I could do to wait the 10 minutes for it to cool before turning it out and being able to at least sample a piece. I did manage to wait, but the minute that timer went off…it was game on.

I sliced off the very end of the bread, loving how moist and rich it felt as I sliced with a sharp knife. I could see the scattering of pecans throughout the loaf. Not only did it smell amazing, it looked amazing too. But the test always comes with the first bite.

WOW. Moist, soft, packed with flavor. It tastes like fall…giving off hints of cinnamon, nutmeg and ginger. Every bite was a delight. No joke. I loved the speckled bits of pecans throughout, which gave the moist and soft slice a bit of texture as well. The crust on the outside got to this beautiful golden shade and, while it is a pumpkin bread, it wasn’t just loaded with the pumpkin flavor. I think that’s a bit of a disappointment for me, but the spices really shine this way, and that’s not such a bad thing. It’s now dessert and possibly the base of a French toast this coming week. Seriously…I am so in love with this bread.

Let’s discuss the ingredients of the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread. This mix is made from gluten free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), sugar, dried pumpkin flakes, unsalted pecans, buttermilk powder, korintje cinnamon powder, sodium bicarbonate, salt, nutmeg, and ginger.

As far as nutrition goes, a serving of the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread is 1/15 dry mix (34 grams) or 1 slice (48 grams) of the baked quick bread. There are about 15 servings per container. A serving of the mix will give you 130 calories, 2 grams of fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 190 mg sodium, 28 grams carbohydrates, 1 gram fiber, 15 grams sugars, and 2 grams of protein. When prepared, the bread goes up in calories to 190 calories per slice, which isn’t bad for a sweet bread of sorts. The package also comes with instructions for a cream cheese icing…but I didn’t have all of the ingredients on hand…and I love it plain anyway. But the option is there!

I was really impressed with how well this bread baked up, how moist and delicious it is. I love how it just tastes like fall. I was hooked in one bite. And now I can’t wait to try other seasonal gluten-free quick bread mixes from Williams-Sonoma…because they really won me over with the Gluten Free Spiced Pecan Pumpkin Quick Bread. I might have to go pick up another package before it disappears (and then not wait so long to make it this time!).

November 6, 2015

Product Review: Freedom Foods Fruity Rainbow Rocks

Product: Freedom Foods Fruity Rainbow Rocks – $2.99+

I will be the first person to admit that in the past couple of months, I fell off of the cereal train. I did. Don’t get me wrong…I absolutely love cereal…but I was just in a rut and really just needed something different in the morning. I went to fruit and yogurt and enjoyed it well enough and was content with it.

Until I went to the Gluten Free Food Allergy Fest in Indianapolis, Indiana back on October 24, 2015. My mom, also a Celiac, came up from Birmingham, Alabama, with my dad and we all went together to scope out the expo. Trust me, I do this event every year that it has been in Indianapolis…and I love it. Freebies, samples, and local products/businesses all come out and reel me in. I won’t lie…I walk out of there broke…but it’s worth it in the end. I have never regretted a moment.

Now, one of the booths I have started to look for each year belongs to Freedom Foods. Why? Well…I’m getting to that.

Freedom Foods makes a variety of products, although only a few items are available in the United States at the moment…and most of these include cereals, which, for the record, are made in a dedicated and specially built allergen-free facility in the Riverina region of New South Wales, in Australia. As Freedom Foods was specifically developed to make allergen-free foods, they test every batch made in their facilities, to the most stringent levels possible, leaving no doubt that the Freedom Foods products you pick up will be free of the allergens that are necessary to avoid.

LOVE THAT!

Because we live in a world where it’s not enough to just be health conscious. Now we have to be allergen conscious too. With the growing number of food allergies and intolerances, it is nice to find a company that really proves that it is dedicated to creating products that are safe to consume. Freedom Foods has been around for over 20 years, making great-tasting and nutritious allergen-free food. I can attest to this, as I am a huge fan of the products I have had from them thus far. All of their products adhere to the strict guidelines laid out by Australia’s food industry, meaning all their products are non-GMO. They even test for GMOs just to make sure.

One of my favorite products, mind you, is the Tropico’s cereal, which is a gluten-free version of Froot Loops, but made without artificial colors, ingredients, partially hydrogenated crap…you know…all that bad stuff that Kellogg’s puts into their cereals and people consume freely. I am a cereal girl. I start most of my mornings with a small bowl. A serving. And yes…I do measure. You knew that already though, right?

So, imagine how my mind was blown when I found the booth at the GFFAF and saw that they had a new fruity cereal out. Like…brand new this year. It’s the Freedom Foods Fruity Rainbow Rocks (think Fruity Pebbles). They gave me a little cup to sample and it won me over wholeheartedly. It was like…little flakes of everything I love about Tropico’s. Well, I might even prefer them to the Tropico’s…which, naturally would happen, since I haven’t seen the Freedom Foods Fruity Rainbow Rocks anywhere outside of the GFFAF that day. I purchased two boxes. I should have bought them out, HA!

I almost didn’t want to pop open a box so soon, but with the cereal that brought me back into cereal now completely consumed (that would be the Trader Joe’s Gluten Free Pumpkin O’s, for the record), I needed something else this morning. Yes…this very morning. Before heading to the gym for my 5:30 a.m. spin class…I needed some fuel. And with two boxes staring at me from the pantry…I grabbed one and tore it open, measuring out a serving (1 cup), topping it with some unsweetened cashew milk, and then devouring it while standing right there at the counter in my kitchen.

It really is that amazing and that good. This cereal is everything all rolled up into one healthier package than average regular and gluten-free cereals out on the market. And, because of the fruity flavors, I don’t feel like I’m missing out on my cut fruit and yogurt. Honestly, this cereal amazed me. The little flakes of fruity goodness get a little soft in the milk, but it only helps to emphasize the flavor. And, when your cereal is made with real ingredients, not fillers and artificial bad stuff, well, I give it a pass on how long it swims around in a pool of cashew milk before getting soft. It didn’t bother me, as I was standing in my cycling clothes, hunched over my Eeyore cereal bowl, just shoveling this stuff into my face. Food is fuel. Real food is the best kind of fuel.

If you like fruity cereals…low in sugar…big in flavor, then Freedom Foods Fruity Rainbow Rocks is the cereal for you. Who knows, you might even find yourself hunched over a bowl in your kitchen.

Let’s talk about what goes into Freedom Foods Fruity Rainbow Rocks, shall we? This cereal is made from a gluten free flour mix (rice flour, yellow corn flour), sugar, resistant dextrin, psyllium husk, paprika oleoresin color, carrot oil color, sweet potato color, turmeric oleoresin color, tricalcium phosphate, salt, sunflower lecithin, and natural flavor. It is free from gluten, nuts, wheat, dairy, eggs, soy and sesame. Freedom Foods believes that the less salt you eat, the healthier you are, so they only put in a pinch of salt in this cereal. This cereal also contains a natural, grain-based prebiotic that help to nourish the good bacteria in our digestive tracts which…helps with good digestion and overall health. This is a simple cereal that is doing really amazing and big things for your body and your health. And that’s why I love this brand so much!

As for nutritional information, hold onto your gluten-free knickers, my friends. Freedom Foods Fruity Rainbow Rocks is a healthier take on cereal, and that’s evident in the nutritional facts. A serving of Freedom Foods Fruity Rainbow Rocks is 1 cup. This serving will give you 180 calories, 1 gram fat, 0 gram saturated fat, 0 grams trans fat, 0 mg cholesterol, 75 mg sodium, 36 grams carbohydrates, 5 grams fiber, 7 grams sugars, and 3 grams protein. For being little flakes of fruit flavor, these can actually feel and be quite filling thanks to that fiber and protein. Fruity Pebbles has 0 grams of fiber and 1 gram of protein, if that tells you anything. What a difference real ingredients and no artificial…anything makes!

There is a lot to love about Freedom Foods. They set a high standard for themselves and aim to create delicious food that is free from the “stuff” that your body doesn’t need— gluten, nuts, wheat, dairy, eggs, fructose, soy, yeast, GMO’s, and artificial flavors. Here you have a truly allergy friendly cereal. YAY! Not only this, but all the products from Freedom Foods focus not only on allergen-free safety, but, better nutrition and taste. They use clean and recognizable ingredients so you won’t feel guilty noshing on a serving.

Come on, what’s not to love. So, whether you are a kid at heart or just love fun cereals in the morning, I encourage you to seek out, or even order, Freedom Foods. Your body will thank you for it!

November 6, 2015

Recipe: Gluten Free Magners Hard Cider Brown Butter Waffles

So…it’s a thing that we do whenever there is a weekend at my friend Jenn’s house (aka: Weekend at Jenn’s)…where we bake up or cook up something different, fun, unsual, and (hopefully) delicious every Sunday morning. It’s nice because it’s a great way to spend the morning, and, it means that Cathy and I depart with full bellies to get us home to Louisville. It’s a fun little tradition. And, both Jenn and I make it a point to find interesting recipes to attempt each time.

Except, as this past weekend approached, we realized we hadn’t done our usual scouring of Pinterest for something new, exciting and fun. So, aside from the Pink Salad (a must!) that she makes and that we managed to eat in 2 days, we thought of revisiting the the Gluten Free Strawberry Breakfast Cake, which we made the last time we were there. And, while this was definitely a tasty option, I was in the mood to try something new.

And, for some reason, I was thinking waffles!

So, after a bit of google-fu, I stumbled across the website Buttercream Blondie: Flirt With Desserts. And the google search that brought me there involved Magners Irish Cider (the best hard cider!) and the word…WAFFLES. Hence, her recipe for the Magners Hard Cider Brown Butter Waffles. Jenn and I simply had to swap out the flour with some of the gluten-free ones she keeps on hand (because she is awesome like that!) and we had breakfast in the making. We also adjusted some of the measurements because we were not going to open up a bottle of Magners and only use part of it at 8 am in the morning. Not happening. So, below is the adjusted recipe to fit my diet and what we had on hand! Guess what…theses were phenomenal.

Mickey shape not required…but with a Disney trip in the planning stages, I figured it was appropriate!

Recipe: Gluten Free Magners Hard Cider Brown Butter Waffles

Gluten Free Magners Hard Cider Brown Butter (Mickey) Waffles

Servings: 7-8 (depending on waffle iron)
Time: Prep 15 minutes; Cook 10 min per waffle

Ingredients for Waffles:

2 cups Gluten Free All Purpose Flour (we used King Arthur Gluten Free All Purpose Baking Mix)
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons light brown sugar
4 ounces unsalted butter, browned (or Earth Balance Vegan Butter)
1 bottle Magners Irish Cider
1/4 cup whole milk (or non-dairy milk)
2 eggs, separated
1 teaspoon vanilla extract

Ingredients for Magners Syrup:

1 bottle Magners Irish Cider
1/2 cup light brown sugar
1 tablespoon unsalted butter (or Earth Balance vegan butter)

Directions:

Make the syrup.

Bring Magners and light brown sugar to a boil in a medium-size sauce pan.

Reduce heat to medium and allow mixture to buble away for about 10-20 minutes. It should reduce down to about 5 ounces or so. Stir in 1 tablespoon of unsalted butter.

Meanwhile…make the waffles.

Brown the butter. To do this, simply start melting butter over medium heat in a pan with a light-colored bottom so that you can keep track of the color. Swirl the pan occasionally to be sure that the butter is cooking evening. As it melts, the butter will begin to foam and the color will progress from lemony-yellow to golden-tan, and finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter to a heat-proof bowl to cool.

Heat the waffle iron.

In a bowl or measuring cup, mix together the milk (dairy or non-dairy), vanilla extract, and 2 egg yolks.

In a larger bowl, mix together all the dry ingredients (flour, baking powder, salt, brown sugar).

Add the cider, milk-yolk-vanilla mixture, and browned butter to the dry ingredients and whisk together until smooth.

Whip up 2 egg whites in a clean bowl until stiff peaks form. Fold the egg whites into the batter.

Spoon into waffle iron and cook until golden brown.

ENJOY!

~*~*~

Let me start by saying that I think that this syrup is the best syrup I have ever had the pleasure of drinking…er…pouring over my waffles. It is sweet and delicious and amazing. And yes…tastes like Magners (aka: BEST HARD CIDER EVER!). And when paired with a waffle, that has a batter that is prepared with the fizzy goodness of Magners, well, you have a winning combination. The waffles were crispy, golden, amazing on the outside, and boozy, soft, and warm on the inside. It was Disney Boozy Breakfast perfection. And I was one happy waffle-eating gluten-free girl.

This recipe is phenomenal. Especially the syrup. Just don’t over reduce the syrup or you’ll end up with Magners caramel…which happened to us on our first attempt to make the syrup. We ended up with boozy Magners caramels though, so it all worked out okay. And the second batch of syrup cooked up perfectly while I made Mickey waffles with the boozy-good batter. Best. Breakfast. Ever.

November 6, 2015

Restaurant Review: Bake Me Happy, Columbus, Ohio

Restaurant: Bake Me Happy, Columbus, Ohio

Okay…technically this is not a restaurant. There is no open seating, no tables, no hostess…none of that. This is a bakery. Not just any bakery though. This bakery has huge kitchen space to work out of, and in turn, offers up quite a lot of gluten-free goodies in their store.

Bake Me Happy was started by the lovely Wendy and Letha, committing themselves to making each and every bite that you have from their products the most decadent thing you’ve had since sliced bread. Sliced bread, however, is not on their menu. After being self-diagnosed with gluten intolerance in 2006, Wendy immediately felt relieve from a life of digestive issues. The only problem was…the gluten-free food choices available lacked flavor and texture, seriously limiting what she would be willing to consume (and who can blame her!?). After many years of self-study, she decided to take the plunge and signed up for an immersion course at the Culinary Institute of America, experimenting with recipes and trying them out on unsuspecting friends. Soon, both friends and family began requesting her treats for parties, and none of them were gluten intolerant. From there, Wendy expanded and began offering her products to the public. And from the huge response she got from her goodies…Bake Me Happy, the bakery, was born. And because Wendy understands what it is like to have a food intolerance , you can guarantee that she takes great care and pride in the products that she puts out for the public. Not only does she understand the importance of what she does, she also knows that a perfect recipe cannot be rushed and that the best things in life are worth waiting for.

Just over a month ago, I wrote up a review on Bake Me Happy’s Cream-Filled Spongies (think Twinkies), which I found in the freezer at Raisin Rack in Columbus, Ohio. While they were…okay…they didn’t wow me. And in response to my post about their product, the owners very kindly invited me to check out the bakery the next time I was in the Columbus area. As one of my best friends lives in that area, I make the trip there numerous times a year. And…this past Halloween weekend…that was where you found me. And, I recalled their invite to check out what fresh goodness they had at their bakery, instead of a freezer at a natural foods store…so…that morning after breakfast, my friends and I journeyed over to their Merion Village retail location to check out what fresh goodies awaited.

First of all, I was completely blown away by the amount of space they had in there. HUGE location. I am so accustomed to my gluten free bakeries being little, tight spots that have a few seats and a small kitchen. Not to say they don’t turn out quite a lot of products (Annie May’s Sweet Cafe and Cherbourg Bakery, I’m looking at you!), but this kitchen space was unbelievable. You step inside and it’s just open and not congested, even if there is a line. It was nice. Their storefront contains a counter that was jammed full of fresh baked goodness, and a smaller fridge that kept items like their cheesecake bars and other dairy-based goodies chilled and fresh. It was organized. It was adorable. And I already knew I wanted one of their soft t-shirts before I left. HA!

Bake Me Happy's Gluten Free Pumpkin Cream Cheese Mummy Tart, Gluten Free Lemon Blueberry Bundt, and Gluten Free Pumpkin Spice Donut Muffin — Bake Me Happy’s Gluten Free Pumpkin Cream Cheese Mummy Tart, Gluten Free Lemon Blueberry Bundt, and Gluten Free Pumpkin Spice Donut Muffin

So, after going back and forth on a few items (I really wanted one of the huge Apple Dumplings, but the roomie, who I was splitting everything with, was less enthusiastic), we finally got our turn at the counter and we made our selections, keeping it reasonable and promising to return to try more. So, four items. It was hard to narrow it down. In the end, we ended up going with a Pumpkin Cream Cheese Mummy Tart, a Pumpkin Spice Donut Muffin, a Lemon Blueberry Bundt, and (not pictured above because I devoured it on the car ride home) a Almond, Coconut & Chocolate Chip Scone. In addition to that (and for a later blog) I purchased a box of their Take-And-Bake scones in the Blueberry, Goat Cheese & Basil flavor (roomie’s choice!).

So, let’s start with what I ended up eating first. The (not pictured) Gluten Free Almond, Coconut & Chocolate Chip Scone ($3.50) sounded like a dream to me. Like…a baked treat version of an Almond Joy. Delicious, right? Absolutely right!! This is the first time I have had a gluten-free scone that lived up to the scone name. I make scones, but none of them get the layers of pastry, and that flaky and crumbly texture to them. This one had exactly that. It was the most perfect scone I have had since going gluten free. It had that hard outer layer and inside was a dry, crumbly, but not dense. More biscuit-like. I was in love. And the blend of the sweet coconut and chocolate with the nuttiness of the almond made for more love and praise than I can even convey in words here. Needless to say, the scone was devoured in record time. And I loved every single bite. I might have licked my fingers clean too. You can get Bake Me Happy’s Gluten Free Scones in the following flavors: Almond, Coconut and Chocolate Chip; Ham, Cheese and Chives; Maple Cream, Bacon and White Cheddar; Blueberry, Goat Cheese and Basil; Jalapeño, Pepper Bacon and Pepper Jack Cheese; Apricot, White Chocolate and Macadamia Nut; and Dill, White Cheddar and Stone Ground Mustard.

As I visited the bakery on Halloween, they had quite a few Halloween themed treats. One of these was the adorable Gluten Free Pumpkin Cream Cheese Mummy Tart ($3.50 (I think…)). I mean, come on…they are tarts that look like mummies. Eyes and everything. Bonus…pumpkin flavored. YUM YUM!! This was the first thing I ate the next day when I set out to devour half of each pastry (with my roommate, who is not gluten-free) consuming the other half and giving me her thoughts. I loved, loved, LOVED the light and flaky pastry that these tarts are made from. It reminded me of puff pastry…flaky, buttery, amazing, delicious, heavenly. And the pumpkin cream cheese filler was the perfect amount. Not too much. Not heavy handed. But just enough to make it feel like you were taking a bite out of an amazing pumpkin pie. I was in pumpkin-everything heaven, let me tell you!! So happy. The first thing I said to Cathy when I took a bite was, “OH MY GOD THIS PASTRY!” Blown away. This was the first pastry crust that has actually impressed me since I’ve been gluten free. Total win. Totally want another one…or ten.

The Gluten Free Lemon Blueberry Bundt ($4.50) was Cathy’s (the roomie) choice when it came to items that we selected. She is a sucker (see what I did there?) for anything lemon. So, I had a feeling when we were making our selections that she would go that route. Next time I want a flippin’ apple dumpling. Because I have never seen a gluten free apple dumpling before. But…no matter. The bundt cake was dense, but not heavy. I loved how moist and sticky good this little cake was. The blueberries brought a nice pop of sweetness. Cathy didn’t think there was enough lemon flavor in it, but I thought it struck a nice balance. The lemon was complimentary to the blueberry, not overpowering or underwhelming. Just right. I might have saved this for my last bite because, while dense, I found the texture quite light, airy, and amazing. And I thought the flavor was above and beyond what I expected. Crazy good.

And, last but not least, falling under the category that if it’s pumpkin I want to eat it…is the Gluten Free Pumpkin Donut Muffin ($3.00). Strangely enough, this turned out to be Cathy’s favorite thing that we bought at Bake Me Happy. I was shocked when she told me that. But, quite honestly, this was one of the most perfect gluten-free donut anythings that I’ve had in a long time. The texture was perfect. Not too dense, but not too light either. Perfect balance. The flavor was AMAZING. Seriously. It was pumpkin, and it was rolled in this fantastic cinnamon sugar topping that made each bite both savory and sweet and I loved it. I devoured each and every forkful. And I wish I had bought more of them. Pumpkin flavored or their standard donut muffin, it wouldn’t matter. This is the consistency of donuts that I’ve been searching for…for years now. Nailed it. And I loved it enough to lick the plate. No joke.

I have to say…fresh beats a freezer any day and Bake Me Happy sure did impress me with their fresh, made right there in the bakery, treats. There was so much to choose from and not enough room in my budget or stomach for all of it. That being said, I happily am ready to bake up some scones this weekend. And I can’t wait to add this place to my list of stops for every single time I visit Columbus, Ohio. I was beyond impressed. And the staff was so friendly and helpful. I didn’t get to meet the owners, as they were at the Celiac Conference that was going on (and that I didn’t know about until Friday as I was traveling), so hopefully next time I will be able to talk them up some.

If you are in or around Columbus, make it a point to drop by Bake Me Happy. Buy a shirt (they are SO SOFT!) and buy up their goodies. You won’t be disappointed. Not one bit. They certainly changed my tune. Fresh is best. And why not get some great gluten-free treats fresh out of the kitchen of a place that loves to bake up happiness?

November 4, 2015

Product Review: Udi’s Gluten Free Egg White & Cheddar Breakfast Sandwich

Udi's Gluten Free Egg White and Cheddar Breakfast Sandwich — Udi’s Gluten Free Egg White and Cheddar Breakfast Sandwich

Product: Udi’s Gluten Free Egg White & Cheddar Breakfast Sandwich – $5.99+

I love a good breakfast sammie. I really, really do. I mean, anything breakfast makes me a happy girl, but there are somethings that are so simple, yet so satisfying. I classify a good breakfast sandwich under that category. But, I mean…it has to be good.

Normally, I’m one to make my own breakfast sandwiches. Usually by toasting up some gluten free bread, then frying up an egg and adding some greens. It’s not hard, and it takes, at most 10-15 minutes of my day.

But, you see, I’ve been out and about in the grocery stores, and at my local Kroger, I discovered some of Udi’s Gluten Free Breakfast Sandwiches. I picked up two different kinds, the Chicken Maple Sausage Breakfast Sandwich for my carnivorous roommate, and the Egg White and Cheddar Breakfast Sandwich for me. I was hoping to find a non-dairy variety, but none, sadly, exist.

No worries. I figured these would be great for the two gym mornings we have before going into the office. We always eat when we get into the office, so these were simple enough to throw into a cooler, warm up there, and devour. So, despite being rather pricey, they went into my freezer. And last week we put them to the test.

I can’t tell you anything about the Udi’s Gluten Free Chicken Maple Sausage Breakfast Sandwich, but my roommate pretty much loved it. So…there is that. As for mine…

The Udi’s Gluten Free Egg White and Cheddar Breakfast Sandwich is really easy to prepare. Simply open box and pull out one (1) of the two (2) sandwiches in the box. Wrap in a paper towel (I used a damp one…because it works with corn tortillas…) and microwave on defrost (30%) for a minute and a half. Then, flip the sandwich over and cook on high for an additional 45 seconds. Then…the sandwich should be ready. You might need to heat a little longer depending on how well your microwave works.

First of all…I know how they kept the calorie count down on these…and the box, sadly, does a bit of false advertising. The biscuits on the box look fluffy and amazing. but the reality is, they are these circular flatbreads that do not puff up when you cook. So, that. I also want to say, that I loved that the bread, egg, and cheese, while stored together, were not all frozen together. This meant, to save myself any issues with the cheese square inside the sandwich, I could simply pull the frozen square of cheese out and toss it. And then just enjoy an egg white sammie. Works for me.

So, how did the Udi’s Gluten Free Egg White and cheddar Breakfast Sandwich taste? Well, I ate mine without the cheddar cheese, so it definitely made for a good egg white sandwich. The egg was fluffy and quite tasty. I might have added a bit of hot sauce to the sandwich as well. But…that biscuit. It was tasteless and flat and probably my least favorite thing about this sandwich. It, honestly, had no flavor and was just rather unimpressive and didn’t do much to dazzle my taste buds. The rest though, was stellar. I think next time I’d cook up a fluffy gluten-free biscuit of my own to sandwich the egg white between and ditch the bread that comes in the package itself.

Let’s talk about ingredients that go into the Udi’s Gluten Free Egg White and Cheddar Breakfast Sandwich. The egg white patty is made from egg whites, corn starch, salt, xanthan gum, citric acid, and pepper. The biscuit is made form water, palm oil, rice flour, egg whites, corn starch, resistant corn starch, suga, tapioca starch, pea hull fiber, corn meal, baking posder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, calcium sulphate), xanthan gum, salt, natural flavor, and cellulose powder. The cheddar cheese square is made from milk cheese cultures, salt, and enzymes. These sandwiches are certified gluten-free.

As for nutritional information, the serving size of the Udi’s Gluten Free Egg White and Cheddar Breakfast Sandwich is one (1) sandwich. There are two (2) sandwiches per box. One breakfast sandwich will provide you with 240 calories, 13 grams fat (!!), 7 grams saturated fat, 0 grams trans fat, 20 mg cholesterol, 470 mg sodium, 21 grams carbohydrates, 4 grams fiber, 3 grams sugar, and 10 grams of protein. I love that, despite their flat and unexciting appearance, they are quite filling. So, there is that.

I don’t know if I would go ahead and purchase these again. For the price, I was hoping for a bit more of a sandwich, not just an egg patty, a square of cheese (which thankfully this dairy-free girl can remove easily), and two very cardboard-like biscuits that resemble a pale flatbread. It is quite a price tag for a product that didn’t wow me. Granted, the filling is amazing…but those biscuits need a lot of help. Perhaps a redo is in the future. I’d rather make my own breakfast sandwiches though. These are convenient, but they weren’t amazing.

November 3, 2015

Product Review: Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix

Product: Choice Batter Gluten-Free Allergen-Free Lemon Poppyseed Muffin Mix – $5.99+

I am going to be the first to admit that I get really, really, REALLY excited when I spot a product that sounds like something I would eat, or would have eaten before Celiac struck, and usually, despite trying to clean up the diet a little more, purchase it and stuff it into my pantry and fridge for use at a future date. I mean, you just never know when some sort of celebration is needed. Always be prepared.

Well, I was happily prepared a few weeks ago when my parents, after not visiting me for 5 years, came up to the area for the weekend. We had big plans, to drive up to Indianapolis and check out the Gluten Free Food Allergy Expo and then tour Indy before stopping by Cheeseburger in Paradise (Gluten Free Veggie Burger & FRIES). The expo was in-freakin-credible. Seriously. So many good vendors, freebies, and samples. It was totally amazing. In fact, my parents vowed to come back next year and make it an annual event. SO glad.

The following morning, I had every intention of introducing them to my favorite Louisville food truck, Sweet ‘N’ Savory, as it was the truck’s last outing at the American Cancer Society Making Strides Against Cancer event. After that event and one final one that evening (which we almost went to, but were too late), they were packing up for the winter and heading back to Louisiana until next April. However, my parents needed to hit the road before the event actually started, so no gluten-free crepes for them. Bummer. I was really looking forward to introducing them to Ashley and Richard, the food truck owners, and people I consider good friends!

With the plans I had come up with for breakfast now scratched, it was time for a backup. That would be…I would cook something for them and Cathy and I would hit up Sweet ‘N’ Savory for gluten free crepes when the event started. So, as my dad is not a big breakfast eater (and I am!), I asked him what sounded good. I had the gluten free harvest muffins that I baked previously in my freezer that I could thaw and warm up. I have SO MANY gluten-free pancake mixes, it’s ridiculous (but, I LOVE pancakes and waffles!). I had cold cereal, hot cereal, I could cook up eggs, make my famous breakfast hash, or…I had a muffin mix.

He said, “Muffins are fine.” And was not prepared for the, “Harvest Muffins or Lemon Poppyseed Muffins?” He decided that if he was driving home and was pulled over, he might as well fail the drug test…Lemon Poppyseed it was.

That morning, after my mom and I took a long, brisk walk together, I returned to the apartment and set out to bake them breakfast. I had found at my local Meijer store, a new brand I had never seen before when it came to some items.

Tucked into their gluten free section were these yellow and blue boxes with the name Choice Batter on them. Que the moment when I see a new product, get super excited, buy it regardless of it not being on my grocery list, and then bring it home and shove it into the pantry. I do this every freakin’ time. My pantry has a shelf dedicated to cake, muffin, brownie, cookie, all the sweets mixes! I know I’m big on dessert, but I do get carried away at times.

Regardless, this was the box I pulled out that Sunday morning and set out to bake up some muffins so my parents could hit the road with some breakfast in their tummies. Usually gluten free mixes require a lot of stuff to be added to them, but Choice Batter prides itself on being not just gluten-free, but allergen-friendly. This means that they are completely free of the Top 8 food allergies (egg, dairy, peanuts, tree nuts, fish, shellfish, wheat, and soy). LOVE that. But, with that in mind, you also have to live up to the flavor and texture test…and that, with gluten-free and allergen-free, is the ultimate test. I hate baking up something only to have it be heavy, dense, and tasting of cardboard or some other unappetizing packing material (not that I’ve had packing material, but sometimes, I think that some products must taste like it).

So, I pulled out my large muffin tin and mixed up the Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix, per my dad’s request. This was SO easy!! All I needed was a mixing bowl. Into this bowl went the baking mix from the box, 1 cup of water, and 2 tablespoons of vegetable oil. That’s it. Preheat the oven to 400°F, stir together the mix, then divide among muffin cups. Bake for 16 minutes until done. Let cool for 1 minute. Then I turned them on their side in the muffin tin (a trick I learned from Annie May (of Annie May’s Sweet Cafe in Louisville), and let them cool slightly more. By this time, my dad had emerged from the bedroom and I poured him some decaf coffee and invited him to the big plate of muffins (I baked 10 muffins total). He took one to start with and settled in to eat. My mom did the same. As Cathy and I had breakfast plans, I cut one muffin in half and we shared it…because I had to taste these fresh from the oven, of course.

Let’s start here by saying, I loved that these muffins didn’t require milk, butter or eggs. Let’s hear it for vegan baking! WOOHOO!! Second of all, I loved how well these baked up. So often, especially in gluten-free baking, baking times have to be adjusted. Not these muffins. The Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix baked up perfectly the first time. Not surprising, with all the science that goes into all of Choice Batter’s mixes. These mixes are created with a special blend of rice flours developed by the USDA – Agricultural Research Service scientists to minimize the amount of oil that is absorbed into the batter while still creating a delicious and perfect result. SCIENCE. I love it. And, it actually works. The muffins were soft, moist, and delicious. One bite and I got a small tinge of lemon flavor, but all the spongy and with that thin golden crust and that slight rise at the dome. Ah…that’s muffin perfection! And that is, quite honestly, what emerged from the oven. Happiness is a gluten free mix that delivers what I expect from a product.

The heft and texture of these muffins were great. Not too dense and heavy, but not airy and light either. The perfect muffin. I loved when I sliced it in half, the little pockets that were visible in the cake, but without being too big or too much. They weren’t sticky or heavy or dense. In fact, it was everything I expect from a muffin. These went above and beyond most muffins that I have cooked up from a mix. I was impressed. In fact, if I had only one complaint, it would simply be that there wasn’t enough of a lemon flavor to these. The lemon was there…but not enough for my liking. But, then again, I like my lemon eats to be…LEMON. Give me bold or don’t bother, right? Regardless, I thought this was a phenomenal mix and was impressed with the way these turned out. My parents took some of the leftovers home with them. I count that as a win.

So, let’s talk about ingredients in the Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix! This mix is made of a combination of rice flour, sugar, potato starch, baking powder (sodium pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), contains less than 2% of the following: poppyseeds, citric acid, cellulose, xantan gum, lemon oil, lemon juice, salt. This muffin mix, as well as all of Choice Batter’s products are free from the top 8 allergens, including egg, dairy, peanuts, tree nuts, fish, shellfish, wheat and soy. These muffins are gluten-free and vegan, free of MSG, cholesterol and artificial colors, flavors and preservatives.

As for nutritional information, the Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix does really well for all you calorie and fat watchers. Truly. A serving is 1/14 of the mix, and the mix makes…14 servings. One serving, when prepared per box directions, will give you 140 calories 2.5 grams fat, 0 grams saturated fat, 0 grans trans fat, 0 mg cholesterol, 110 mg sodium, 30 grams carbohydrates, 1 gram fiber, 13 grams sugars, and 1 gram protein.

Now that I know about Choice Batter and the good results I had from the preparation of the Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix, I can’t wait to try more offerings from their product lineup. And with a company founded on a desire to develop healthy, great tasting, gluten-free and allergen-friendly so everyone can enjoy food together…their promise to deliver a taste you can love in a brand you can trust is right on the mark!

Choice Batter was founded with a desire to develop healthy, great tasting, gluten-free and allergen-friendly products the entire family can enjoy. Our promises is to deliver “A Taste You Will Love, a Brand You can Trust.”

October 20, 2015

Product Review: Trader Joe’s Pumpkin O’s

Product: Trader Joe’s Pumpkin O’s – $2.49

You know, there is something that is so comforting about cereal. I grew up eating cereal as a child…and not just the frosted sugary type either. I was a huge fan of Cheerios and Corn Flakes and even Wheat, Corn, and Rice Chex. I loved it all.

As I’ve gotten older, cereal has remained a staple in my morning routine. It’s easy for me to eat a bowl and then get ready for a run…and have the energy to get through it. Some people run on empty stomachs in the morning, but my sports nutritionist and my own foray into the nutrition field, both have shown me why this is not such a good idea. As my sports nutritionist said…even if it’s just a handful of cereal or nuts or toast…eat something before you head out.

Not a problem with me, because I LOVE breakfast. And one of my greatest breakfast loves is…as I mentioned above…cereal. I had recently stopped eating cereal, subbing in some fruit and yogurt instead. But…when something so unique comes along that you simply must have it…cereal is back in the bowl in the morning. And now part of me wonders why I stopped eating it in the first place.

The cereal that changed my entire morning routine back to the way it was happens to be a product of Trader Joe’s. Trader Joe’s Pumpkin O’s. Yes…Pumpkin O’s. As in a Cheerio-like cereal flavored with mega pumpkin flavor. Oh, and they are about the size of Froot Loops (or the size Froot Loops used to be when they made them right…like…when I was a kid and all).

So, like most great food stories, this one all started at the grocery store. I had only a small list of items to buy at Trader Joe’s. But the moment I walked in the door, I saw the big display of all the seasonal pumpkin everything everywhere stuff. I noted the cereal and let out a small sigh. Pumpkin cereal. Pumpkin O’s to be exact. Oh, to not be Celiac.

But then, Cathy (the roomie) spotted the print in the corner. Low Fat. Vegn. Gluten Free.

It was as though the pumpkin gods were smiling down upon me that day. Whatever I did right that day, thank you great cereal gods for watching out for my particular cereal wants/needs. Happy dance. Happy dance all the way up and down the aisles. Seriously…there was no stopping me.

Trader Joe’s Pumpkin O’s are “round like pumpkins rounder, actually) and fun like jack o’lantenrs (maybe more fun, since you can eat them)” and are the sibling cereal to the Original Joe’s O’s. The box claims that the pumpkin wizards created this cereal with a stroke of their pumpkin-shaped wands, which are difficult and challenging to control) so this particular flavor of cereal will only be around for pumpkin season. So, if you’re a pumpkin nut-case like me…you best get to Trader Joe’s.

This morning, with my Dole pineapple (also purchased at Trader Joe’s) gone…this was my breakfast of choice before hitting the gym. I measured out a serving, loving the size of the little round o’s. I snagged a few to taste dry from my bowl and crunched on them while I went to retrieve the unsweetened cashew milk. Into the bowl it went, giving the cereal a little lift.

In went the spoon. Spoon went to mouth. Down the hatch.

And holy Great Pumpkin, Charlie Brown! This cereal is amazing. If you’re a pumpkin lover like me, you’ll love this. Here’s why. This cereal is LOADED with pumpkin flavor. No skimping on that. No way. It’s crunchy, even in the cashew milk. And it tastes amazing. I was tempted to pour myself another bowl, but I opted to behave and stick to the serving recommendation. I had coffee and the gym to tackle. That being said, I sort of want to buy Trader Joe’s out of this cereal and just have it in my kitchen for all those mornings, not in pumpkin season, when I just want to have it be pumpkin season again.

I am beyond impressed.

Let’s discuss the ingredients in Trader Joe’s Pumpkin O’s. This cereal is made from whole grain brown rice, cane sugar, whole grain oats, brown sugar, pumpkin, sea salt, natural flavor, calcium carbonate, sodium phosphate, cinnamon, annatto (color), mixed tocopherols (Vitamin E as an antioxidant for freshness). It is gluten-free, vegan, low in fat, and contains 20 grams of whole grains per serving. LOVE that.

As for nutritional facts, the Trader Joe’s Pumpkin O’s actually stack up to be a healthier breakfast cereal choice than most commercial cereals. A serving is 1 cup (30 grams). This serving will provide 110 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 140 mg sodium, 25 grams carbohydrates, 1 gram fiber, 9 grams sugar, and 2 grams of protein. It’s not going to fill you up, but it will get you through the morning.

Trader Joe’s did one better than most gluten-free cereals already out on the market. Trader Joe’s latched onto the pumpkin flavor craze…and it paid off in spades. If you have a Trader Joe’s in your area, go there…and get a box as soon as you can. The Pumpkin O’s will only be around for a limited time.

Time for me to restock…

October 19, 2015

Product Review: Sweet Note Gluten Free Pumpkin Spice Bagels

Product: Sweet Note Gluten Free Pumpkin Spice Bagels – $7.25+

As much as I want for the weather to stay warm and mild…it’s already cold outside. The nip of fall is in the air, and while I do love this time of year, there is one thing even more important that I can count on around this time:

PUMPKIN SPICE…EVERYTHING!

And while this is a lot easier to come by when you don’t live in a bubble (aka: food allergies), it’s little things like non-dairy pumpkin spice flavoring in coffee…and my homemade (because no one else has made it yet) vegan pumpkin ice cream. And it’s Sweet Note Bagel Girls getting me all kinds of “OH HELL YES” with the return of their Gluten Free Pumpkin Spice Bagels.

Seriously, these ladies are my new BFFs. OR…as they say on their Twitter account, GFFs (Gluten Free Friends). If they ever want to sponsor an athlete to endorse their stuff, I am their girl. Because when it comes to things that runners (and New Yorkers, mind you) love…it’s BAGELS! Especially this native New Yorker who just happens to be…a runner. And while the gluten-free market has a good number of companies that have gluten-free bagels out…none have tasted like the actual real thing…until Sweet Note Bakery found me and enticed me to give them a try.

They totally peaked my curiosity. So, without any further knowledge about their products, without looking up any reviews as to what other consumers thought of their products, I was on their online store, purchasing half of their bagel selections. Yep, I didn’t start with just one variety. I went into this believing that these would blow me away…and thus…I ordered four (4) of their eight (8) varieties that they offered at that time. To be clear, they normally have five (5) standards: Plain, Everything, Sesame, Poppy, and Cinnamon Raisin…and they add limited time goodies like Snickerdoodle (didn’t get to try that one, so I hope it makes a return appearance this holiday season), Chocolate Swirl, and yes…Pumpkin Spice.

Sweet Note began in 2012, when founder and president, Michelle MacDonald, stepped up to a challenge. She had been baking ever since she was a child and was very passionate about it. When her grandfather and sister were diagnosed with Celiac Disease, she took the first steps on her entrepreneurial journey. Her family really missed a good New York Style bagel. (Hey…I can’t blame them…I know this feeling all too well). So with a lot of experimentation and trial and error, MacDonald perfected the recipe, getting huge approval from her family (also bagel lovers). Gluten-free bagels that taste good?! It was a reality. Sweet Note Bakery’s vision is to make gluten-free options more readily accessible. Those of us who live with Celiac understand how isolating this disease can be, when you can’t have a meal while out with friends and family, be it at a restaurant or a ballpark, or wherever your adventures take you. MacDonald wanted to change that…one gluten-free bagel at a time.

This is truly a love story between me and these bagels. Every single flavor has been outstanding. No joke. You know, I’m very blunt about things I eat and if I don’t like them, you know it. There is nothing NOT to like about the bagels that Sweet Note Bakery puts out there. Fantastic quality…fantastic flavor. Never once have they let me down. And that’s why all other bagels stay in the freezer section now…and Sweet Note is the only one that actually makes the journey home to my own freezer.

Now, let me be the first to admit…I am a pumpkin spice junkie…fanatic…enthusiast. I love all things pumpkin. So, when I discovered that they were bringing back Pumpkin Spice for a limited time to their bagel line-up…I treated myself to a birthday present and purchased a package of them. I was out of town a lot, so I’m just now getting to devour…I mean…taste them. But with things finally settling into a rhythm…I pulled these bad-boy bagels out of my freezer this morning to have for breakfast.

I grabbed two of them (one for me and the other for my non-gluten-free roomie!) and got onto thawing them in the microwave. You don’t bring these to room temperature like most gluten-free foods. Just 1 minute or so in the microwave, until they are squishy soft, and you’re golden. Cool them for a moment, slice in half, and toast. I will note, the Pumpkin Spice are special because you actually see flecks of orange pumpkin in the halved bagel itself. Love that. Because I don’t own a toaster, these bad boys went into the oven. They smelled amazing as they toasted away, getting to that perfect level of golden on top. Out they came, cooling for a moment…then I topped off one half with vegan cream cheese and the other half with organic pumpkin butter. I passed one plate off to my roommate and, after pouring myself a cup of coffee, I settled in to my own.

Forget pumpkin spice lattes and pumpkin spice waffles and pumpkin spice oatmeal…or whatever might be out on the non-gluten-free market…that we don’t have. We have one better. We have The Great Pumpkin of all things pumpkin spice: Sweet Note Bakery’s Gluten Free Pumpkin Spice Bagels. OH YEAH! Real…REAL New York-style bagels here…made from real ingredients and not all that processed…stuff. These bagels have to be filled with hocus-pocus, because they are, perhaps, one of the best things I have ever had for breakfast. The bagel itself is full of pumpkin flavor. No skimping there. And that’s important, when you bill yourself as a “pumpkin spice”…whatever. So often, that flavor goes missing…but not here. It is spooky how much flavor is packed into these dense, little bagels. The crust of the bagel was toasted and crisp…the inside…chewy and just…filled with pumpkin goodness. I was blown away. And, even as I told myself to savor each bite, I think I hoovered the bagel like it was candy. I’m thinking another order is happening in the very, very near future.

So, let’s get down and talk about some of what goes into making the Sweet Note Gluten Free Pumpkin Spice Bagels. These bagels are made from Love (yes…an actual ingredient!), Water, White Rice Flour, Tapioca Flour, Sweet White Rice Flour, Sorghum Flour, Sugar, Cane Syrup, Pumpkin, Carrots, Molasses, Yeast, Xanthan Gum, Psyllium Husk, Salt, Cinnamon, Vanilla Extract, Nutmeg, Cloves, Ginger. Note…all recognizable and real ingredients. These bagels are gluten-free, soy-free, egg-free, dairy-free, vegan, and non-GMO.

As far as nutrition goes, you’ll love these stats like I love pumpkin! A serving size is 1 bagel (128 grams). This serving will give you 260 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 300 mg sodium, 62 grams carbohydrates, 3 grams fiber, 10 grams sugars, and 4 grams of protein. I said it before, and I’ll say it again, it’s amazing how much more filling a food is when it’s made with real ingredients. These bagels will definitely get you through your morning!

What are gluten-free bagels made of? Pumpkin Spice and everything nice…if you’re talking about the return of Sweet Note’s Gluten Free Pumpkin Spice Bagel. And if you’re not, then you should be…so head over to their Web site and place an order. Don’t delay…these are only around for a limited time!

And…if you haven’t already, you might as well order some of their standards while you’re on their page. I promise you…you’ll fall in love with these bagels too.

Sweet Note Gluten Free Pumpkin Spice Bagel with a schmear of vegan cream cheese and organic pumpkin butter