Restaurant: Tucker & Bevvy Breakfast, Honolulu, Hawaii
Hangry.
That was all there was to it. We were all hangry. Our flight out of Kauai to island hop over to O’ahu was the earliest one available. We were up at 4 a.m. Some of us sooner. Some of us without getting much sleep. But between the three of us, we were all just picking at everything.
And the added unseasonable humidity wasn’t helping matters. For me…I was doing okay…but my traveling companions don’t take to the humidity well. So, lack of coffee and food was setting in. But…we made the short hike over to Hee Hing Plaza and climbed the stairs to the second floor. We stepped inside, happy to be in some air conditioning and took a table near the middle of the dining area. A nice waitress came over with glasses of water and menus and explained to us the three new specials that Tucker & Bevvy Breakfast was now offering. After that, she let us ponder what we wanted and returned soon after when we looked ready to order.
Jenn had one question about the pancakes, and when she was given an answer as to what size they were, she ordered up. One single Ricotta Pancake ($4.00) with a side of bacon ($4.00). Cathy went with the House Omelette (bacon, potato, cherry tomato, spinach & parmesan) with Sourdough Toast ($11.50). As for me, I wanted one of the new specials for the menu:
The Smashed Avocado Toast ($9.50) on Gluten Free Toast with a Side of Fresh Fruit ($6.00).
Order in, and we continued to sit there and attempt to wake up. This usually meant that Cathy rambled on about something while Jenn and I pretended to listen or just simply blinked at her. It was one of those mornings. We watched as plates were brought out to fellow diners…all of the food looking amazing. I was ready to get something other than a protein bar in my tummy, that was for sure.
After a bit of a wait…out came some food. Happiness is food arriving at your table when you are hot, tired, and hungry. Jenn’s pancake was fluffy and looked and smelled amazing. The Web site says they serve 100% maple syrup…but she tasted it and shunned it. Not pure maple.
Tucker & Bevvy Breakfast’s House Omelette with Sourdough Toast
Cathy’s omelet was packed with vegetables. In fact, the entire top layer was vegetables. Inside the egg was the bacon and potatoes. It looked amazing. And, she does love her sourdough toast when we’re out to eat. She’s always stuck with the gluten-free stuff in our apartment due to the kitchen needing to be completely gluten-free (save for her own boxed snacks and cereals). She devoured it.
And my Smashed Avocado Toast was fantastic. I knew this was what I wanted the moment I saw it on the board at the restaurant. It is no secret that avocado and I are BFFs and when smashed over toast…I’m in a happy place. This version of Avocado Toast was made with lemon juice, an Egyptian spice blend, and toasted pistachios on top. The pistachios were a nice touch, and one I never would have thought of. But…lo and behold…it totally changed my idea of Avocado Toast. This was amazing. It was love at first bite…all the way down to the last bite. Because, yes…I ate it ALL! ALL of it. Completely all of it. And the big bowl of fresh fruit as well. The fruit was fresh and ripe and sweet…and I didn’t need it, but damn, it tasted good. Bananas, strawberries, blueberries and grapes. That’s the good breakfast life.
We all pretty much ate what was put in front of us. Cathy ate most of hers. She almost had all the eggs gone and left two of the slices of bread.
In the end, we were happy with the fact that we now had delicious food in our stomachs. It was an unexpected breakfast stop, but well worth it. I am forever dressing up my avocado toast with toasted pistachios. I mean…HELLO! Mind blown. Culinary eyes opened. Heck yeah…LOVE.
So, while Tucker & Bevvy was a spur-of-the-moment choice so the three of us didn’t claw each other’s eyes out…our hanger pains were tamed by the delicious breakfast foods at Tucker & Bevvy. Seriously, I’d go back for that toast in a heartbeat. Breakfast is love…and this was true love.
Gluten Free Avocado Toast with a Side of Fresh Fruit
It was a long day of driving, shopping, and some exploring. There was even beach time and some wading into the water. It was a good day, filled with a few minor bumps in the road. But…there comes a time when you suddenly realize that the crepe you ate for breakfast has completely worn off and that protein bar you consumed as a snack…even though you weren’t really hungry but you knew dinner was still a ways off…wears off.
That was yesterday.
And with me not being able to run the Kauai Marathon…dinner plans were sort of up in the air. Original plan was to get gluten-free pizza from this local chain (they have 4 locations on the island) called Brick Oven Pizza. From the reviews on Find Me Gluten Free, they did a good job with avoiding cross-contamination as much as possible. BUT…pizza was a pre-race thing and I was definitely not prepping for a race now. Before leaving for Hawaii, I had noted this to Cathy and she did a bit of poking around, finding a little spot called Caffe Coco, also in Kapaa, that serves up dishes made from island-grown produce, fresh fish, and organic chickens, wanting to support local farmers as much as possible. They specialize in vegetarian, vegan and gluten-free.
We were sort of…not really sure what we wanted for dinner, but after looking and re-looking at menus, we decided to just go for it and get a pizza. Between the three of us, we could eat a small (8 slices) gluten-free pizza and not overdo it and kill ourselves trying to polish it off. So…Brick Oven Pizza won out.
We piled into the rental car and headed that way. It’s a very short drive from our resort, and we pulled into the parking lot and made our way inside. We were seated by the hostess near the back of the restaurant and given the menu to look over. We already knew that we were doing a gluten-free pizza. The thing is…I am not able to handle much dairy and Jenn and Cathy are cheese-lovers. I am a vegetarian and Jenn is not a not a huge fan of vegetables. So…the thought was to do a half-and-half pizza and Cathy (who can eat either way) can share on each end. BRILLIANT!
Our waitress wasn’t sure that one gluten-free pizza would be enough for the three of us, but we decided we’d grab dessert if we were still hungry (we heard about a place on the radio that had vegan ice cream)…so we convinced her that we wouldn’t starve with it just being one pizza between the three of us. So, we put in our special order, with one half of the pizza having mushrooms and pineapple with no cheese, and the other half having cheese and the house-made Italian sausage. This is how we do it!
It was quite a wait for the pizza to be made, which is fine. They did explain that the gluten-free pizzas take a little bit longer, and with a dairy-free vegetarian getting half of a pizza that has dairy and meat on it, they were just trying to be a little more diligent with the cooking and the slicing process. So, I’ll take that as a good sign. But when the pizza did arrive, we paused long enough to take pictures and then…it was time to devour.
And it did meet with a messy, messy death.
The crust itself was your typical cracker crust, which is not my favorite, but when you are gluten-free and want pizza…you get what you get. And, while it’s a thin and crispy crust, it means that it isn’t quite as filling and you don’t feel as guilty devouring it. That being said, three of us were consuming 8 little pieces of pizza. So, it was actually the perfect light pizza meal as far as we were concerned.
My carnivorous cheese-loving traveling partners really raved about the sausage on their half of the pizza, saying how full of flavor it was. They loved the cheese, and even topped off their slices with the Parmesan cheese from the shaker. The odd piece out was split between them.
My un-cheesy, pineapple and mushroom topped side was delicious. The red sauce wasn’t too heavy, but it had good tomato flavor to it. I loved the way the mushrooms were cooked in, giving them that meaty texture. And the pineapple was juicy and amazing. I really enjoyed this pizza…healthy as a pizza could be with it still being…pizza. It was easy for me to digest, which was the important part. Delicious! I was satisfied when I split the odd-ball extra piece with Cathy and we considered our dinner…done.
The waitress tried to entice us with more, but we said we were done. She happily delivered our check…our Gluten Free Half Mushroom/Pineapple Half Cheese/Italian Sausage Pizza ($18.95) was a hit, for sure. And, for a gluten-free pizza…affordable. Brick Oven Pizza does charge an extra $3.50 for a gluten-free pizza…so there was that. In the end, what we had delivered what all of us wanted in the pizza. And thank goodness they could do half and half so that we all got something that we wanted/needed with the actual pizza.
For a local chain offering a gluten-free crust, I was happy with the pizza I received. It was just enough to allow us to go to that ice cream spot we heard about and indulge a little in some local ice cream. And that…was a nice bonus. If you are in the market for a safe gluten-free pizza…try out Brick Oven in Kapaa. I’ll go back next year before the marathon for sure!
Brick Oven Pizza Gluten Free Half Mushroom/Pineapple (no cheese) and Half Cheese and Italian Sausage Pizza
Restaurant: Living Foods Market and Café, Koloa, Hawaii
Okay…so technically this was an unplanned, unexpected way to have breakfast on Saturday morning. The initial plan was to go by Sweet Marie’s Hawaii Inc., Hawaii’s first 100% dedicated gluten free bakery. It sort of reminded me a little of home with Annie May’s Sweet Café, when my friend Jenn sent me the link to the Web site. I was pretty stoked about having a 100% gluten-free facility where I could grab snacks, treats, and even a meal (see…just like Annie May’s…minus all the cool unique stuff like soft pretzels, toaster treats, and that sort of stuff).
However, it seems Sweet Marie’s is no longer in business. The sad thing is…nothing indicates this. Not one thing. We got into the car and got our morning coffee…then headed to where Sweet Marie’s was supposed to be…but it wasn’t there. A different business now occupied the spot. The Website and Facebook page do not indicate that this bakery closed…but it’s gone. G.O.N.E. And I was really, really put out and sad…because I had planned out what I wanted to get there to eat, and now I had no idea where to get breakfast that morning.
Then Cathy saved the day. While looking around on Find Me Gluten Free (which I later found a review on Sweet Marie’s from June saying that the place was closed), Cathy had discovered a place called Living Foods Market and Café, which is a local gourmet market and café that offers up the freshest seasonal specials and local favorites, as well as handpicked imports from around the world. In addition, they offer a cafeteria-type café, offering an impressive menu with items that are created by the culinary team that is employed there. They offer paninis and pizza and…the kicker…GLUTEN FREE CREPES…among other things. It was breakfast…and the three of us thought crepes sounded divine.
Living Foods Market and Café Smoked Ham and Cheese Crepe
So, we left the ruins of a gluten-free bakery dream behind and took the 25 minute drive around to Koloa, where Living Foods Market and Café is located. It was a nice shop to be sure. The market was packed with familiar items and items I had never seen before. And lots of tasty, tasty sounding foods that I only wish I had time to purchase and consume before my time in paradise was up. We got in line to place our food orders…
Cathy was the oddball this time. She went ahead and ordered the Smoked Ham and Cheese Crepe ($13.99), which is basically your simple breakfast crepe…smoked ham, melted fontina cheese and a soft cooked egg. It sounded like everything she liked in the world and normally couldn’t get at home, thanks to the chef of the apartment being a gluten-free vegetarian who is lactose intolerant. HA!
Jenn and I, without any conversation, apparently were on the same wavelength when it came to our choice for crepe. We both got the Sautéed Apples Crepe ($13.99). Cathy and I got bottles of water to go with ours and we went to find somewhere to sit. Most of the larger tables were taken up, but we did find a table with two chairs at it in the back, and hauled over a seat from another table for the third. I left Cathy with the table and returned to (selfishly) poke around more in the market and then retrieve the crepes upon completion.
Jenn was still inside and began to tell me about this crazy-good sounding macadamia nut butter that she found in the food isles. I had her go show me. It was crazy-expensive (well…maybe not for macadamia nut products), but sounded amazing. She was considering purchasing it. I said it was relevant to my interests. HA! So, we poked around a little more at some of the local products (as in hand soaps, shampoo, the like), until the chef at the line called Jenn’s name and heaped this plate up with the biggest crepe I had seen in my life on top. I think they used 1 full or maybe 1-1/2 apples in the apple crepe. Cathy and my order followed right after…with Cathy’s crepe looking the most normal sized and mine being this monster. I carried the breakfast plates outside to the table and we all tucked in for our meal.
Cathy did, in fact, love her breakfast-style Smoked Ham and Cheese Crepe. She especially loved it when she got to the part with the egg inside. She acted all surprised that there was an egg, despite the fact that it was listed on the description when she ordered it. She didn’t forget…she was just being Cathy. I think she’s so used to breakfast-type savory crepes having scrambled eggs inside…instead of a soft-cooked egg. Regardless…she was a happy pork-eating girl.
Jenn and I both tucked into the Sautéed Apples Crepe. This…was awesome. It is a crepe wrapper (which…I’ll get into my thoughts on that in a moment) wrapped around apples sautéed in butter and cinnamon and topped off with a drizzle of caramel and a dollop of whipped cream. I pushed my whipped cream to the side and took my first bite. So…the crepe wrap as opposed to the crepe that is cooked and toasted to this golden perfection, with a little golden crust on the outside…was missing. The crepe wrap was unexciting and dull in comparison to the crepes that I have had at Sweet ‘N Savory Food Truck in Louisville, Kentucky and C’est Si Bon! in Bexley, Ohio. Both of those gluten-free crepe places make their crepes on crepe stones, yielding a much more finished product. While the wrap here at Living Food Market and Café was…pale and a little bit gummy. The fact that the fillings were not cooked inside the wrap itself made it so that the hot apples and their juices soggied up the crepe and it eventually began to fall apart. All that being said, the apples were caramelized and cooked to utter perfection. Seriously. It was like diving into an apple pie and eating the filling only. The balance of apples to cinnamon was amazing…and filling. Whew. There were so many apples stuffed into this one crepe that it was amazing I was able to eat as much as I did. In the end, I pushed aside the crepe wrap and tried to eat the apples, but even some of that was left behind. It was not the way I intended to start the morning, but it was filling and delicious…and in the end…I suppose that’s all that matters.
After we ate and cleared our dishes, we headed out…pausing briefly while Jenn did, in fact, purchase the macadamia nut butter that was calling her name. YAY! And from there…it was off for a day of exploring (as much as I comfortably can) and some beach time. It was a nice way to start the day and left us relatively full until about 3 pm, when we packed up from the shore, drove back to the resort, cycled through showers, and headed out for dinner.
So, while it wasn’t the breakfast I anticipated, it was a hearty, and good breakfast in the end. If you love a sweet crepe…dive into that Sautéed Apples offering. Trust me!! It’s really good!
Living Foods Market and Café Gluten Free Sautéed Apples Crepe
It was one of those moments where you receive an e-mail with a recipe…and you’re out of town visiting a friend, who happens to keep gluten-free goodies at her house just for you! And every ingredient needed for said recipe that caught your attention is already in her pantry, fridge, or freezer.
To me, that sounds like a sign to make something for sure. And as it is traditional for the two of us to cook at least once together when visiting…this recipe seemed to fit the bill.
And why did it catch my eye? First…the word “breakfast” was involved. We all know that my favorite meal of the day is breakfast. Secondly…the word “cake.” Yes…CAKE FOR BREAKFAST!
I have actually made this recipe twice now…and found the flour I used for it the second time (Mina’s Purely Divine Gluten Free All-Purpose Flour) worked a lot better than the Trader Joe’s Gluten Free All Purpose that we used at Jenn’s. I served this up to my parents, my sister, and my nephews…and all loved it as much as my roommate, Jenn, and I did. So…this is forever being made.
The original recipe was from Gluten Free on a Shoestring…posted by Udi’s Gluten-Free. The recipe below…is how I make it!
Cake for breakfast…it sounds so sinful, but, even more importantly…it’s delicious.
4 tablespoons unsalted butter, at room temperature (I used Earth Balance)
1/2 cup + 1 tablespoon vanilla Greek yogurt, (If dairy-free, use soy/almond/coconut yogurt) (you make need to add more to mix)
2 eggs, beaten
1-1/4 cups fresh roughly chopped strawberries
Directions:
Preheat your oven to 350°F. Grease an 8-inch square baking pan, then line it with crisscrossed sheets of unbleached parchment paper, overhanging both sides of the pan. Set the pan aside.
Make the batter.
In a large bowl, place the flour, baking powder, baking soda, salt and sugar, and whisk to combine well.
Create a well in the center of the dry ingredients and add the butter, yogurt and eggs, mixing to combine after each addition. The batter will be thick.
Add 1 cup of the chopped strawberries and mix gently until the strawberries are evenly distributed throughout the dough, taking care not to crush the strawberries.
Scrape the batter into the prepared pan and spread into an even layer with a wet spatula. Scatter the remaining 1/4 cup chopped strawberries over the top of the batter, pressing them gently into the batter.
Bake the cake.
Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean and the top is very lightly golden brown (about 25 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before lifting out by the overhung parchment paper and placing on a wire rack to cool (peeling off the parchment from the bottom of the cake if possible). Allow to cool completely before slicing into 16 squares and serving.
**NOTE: I store this in the fridge and give it a 20-30 second heat up in the microwave before eating. It is DIVINE!**
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This cake is not just for breakfast, but it is a rather healthy, low-calorie, and amazingly moist and delicious way to have breakfast. Nothing better than having your cake (for brekkies) and eating it too! I was so impressed by this recipe, and totally made only a few slight adjustments to the recipe, but it came out perfect. And I intend to make it again very soon. It’s easy, it’s delicious…it’s what breakfast should be.
Food For Life Sprouted For Life Gluten Free Almond Bread
Product: Food For Life Sprouted For Life Gluten Free Almond Bread – $5.99+
Sometimes a product you never thought about trying serves you up a good reason to keep getting it. And if anything, that is exactly the experience I had with the new line of Sprouted For Life Gluten Free Breads from Food For Life. In particular, the gluten free Almond Bread has really struck a chord with me.
I can’t explain it.
It wasn’t too long ago that I was introduced to a couple of new breads on the market. While the brand name has been producing gluten-free breads for awhile now, it wasn’t a brand that I actively sought out. Yes, I saw it all the time in the freezer section of Whole Foods and other natural food stores, but I had grown accustomed to snagging Rudi’s or Udi’s or (now) the Aldi liveGfree brand or Canyon Bakehouse. Food For Life was there…I just always overlooked it.
And why?
Who knows? As an active (even now, with an on-the-mend injury) athlete, it’s important to properly fuel my body and eat wholesome foods. Most products on the market for the gluten-free diet happen to be junk food. It drives me nuts. I hit that gluten-free section of a store and I can find a vast array of cookies, crackers, chips, pretzels, and the like. It is one of the biggest pet peeves of the grocery store. Yes, a lot of people with Celiac and gluten intolerance do miss out on some of the finer treats like Oreos and the like, but the shelves are literally overrun with products that aren’t going to feed your body right and healthy.
But Food For Life set out to change that. Through a lot of research and development, Food For Life released the first ever gluten free breads made from sprouted grains, such as quinoa, millet and chia. A majority of gluten-free breads, while satisfying the “gluten free” bread requirement, don’t address the overall health needs of consumers. Without the gluten to give bread the soft, elasticity of regular breads, most manufacturers choose alternative ingredients that mimic the feel of gluten, using egg, milk, and refined starches in order to achieve a softer and chewier texture. But these breads are created from ingredients that you wouldn’t expect to find in natural breads, many of which are devoid of nutrients.
Food For Life stepped up and decided to start a line with four varieties of completely gluten-free breads that were specifically created with the health of consumers in mind. Not only are they gluten free, but they are also vegan and made from nutrition packed ingredients that have been sprouted to maximize nutrition and digestibility.
I was fortunate enough to be sent one loaf of each of the Sprouted For Life Gluten Free Breads from Food For Life. These loaves come in Original 3 Seed, Almond, Cinnamon Raisin, and Flax.
This past week, I decided to reach into the freezer and pull out the loaf of the Food For Life Sprouted For Life Gluten Free Almond Bread. Why? Because I was about to make something sweet and savory, and somehow the thought of bread with a hint of almond flavoring just sounded like it would pair well. I mean, do I really need a reason? You see, I was serving this up as a side dish to my Mexican Corn Dip. I had vegan Kite Hill Ricotta Cheese in my fridge and a jar of fig preserves from Charleston, South Carolina. It was an odd side to have with the corn dip, but it actually worked out really well.
I simply preheated the oven and placed two slices of the Food For Life Sprouted For Life Gluten Free Almond Bread on the baking sheet. Into the oven it went to get a nice toast on it. When it was perfectly toasted, I removed the slices from the oven and let them cool slightly. Then, each slice got a schmear of the Kite Hill Vegan Ricotta and then a dollop of the Charleston fig jam. I plated each slice with the corn salsa and dinner was strange…but served.
One bite, and I knew I was in love with this bread. For real! The Food For Life Sprouted For Life Gluten Free Almond Bread had the most amazing flavor that I have tasted in bread in a long time. I was blown away with the slight hint of sweetness, making it the ideal vehicle for this spread of ricotta and jam that I topped it off. It was heaven. But this bread doesn’t have to be limited strictly to sweet spreads. In fact, this morning I slathered two slices of it with mashed avocado and it was divine. Honestly, the pairing of the sweet, nutty almonds makes this bread beyond amazing. It makes it a nutritious powerhouse too. The slight nutty flavor compliments anything that you could think to top it off with. I have been impressed each time I have used this bread out of my freezer. And, yes…it was delicious as a grilled cheese sandwich as well. In fact, the nutty flavor with the vegan cheese that I put in my sandwich meshed so well. Delicious any way you slice or slather it. It’s fantastic.
Food For Life Sprouted For Life Gluten Free Almond Bread is made with organic almonds for extra flavor, nutrition and to help aid in blood glucose regulation. This bread is specifically developed to help keep you on the go and perform at your best. When you toast it…that rich nutty flavor is released and it is awesome.
So, what all goes into the making of Food For Life Sprouted For Life Gluten Free Almond Bread? Well, it’s simple. It really is. This bread is made from organic sprouted quinoa (red and/or white), filtered water, organic arrowroot, organic potato starch, organic sprouted millet, organic tapioca, organic applesauce, fresh yeast, organic almond meal, organic safflower oil, organic cactus, organic sprouted chia seeds, organic agave, organic vanilla, sea salt, vegetable gum (xanthan, cellulose), and organic psyllium. Made with sprouted chia, sprouted quinoa, and sprouted millet, this bread is a trio of health. Not only is it made with sprouted grains (which are SO good for you!), it is also vegan, gluten-free, and high in fiber. It is so rare for a gluten free bread to be high in fiber. This is a welcome addition to my freezer.
So let’s discuss the nutritional information for the Food For Life Sprouted For Life Gluten Free Almond Bread. Since passing my final exam in personal nutrition for the nutrition course I was taking and moving on to the advanced nutrition,my nutrition course, I have learned that there is more to counting calories. Sure, it is important, but it shouldn’t be the focus. It’s all about the nutritional aspects of the food. Avocados are high in fat and calories…but SO much better for you than that chocolate bar with the same amount of fat and calories. See what I mean? A serving size is one (1) slice. In this serving, you will be provided with 110 calories, 3 grams of fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 110 mg sodium, 19 grams carbohydrates, 3 grams fiber, 1 gram sugars, and 2 grams of protein. I was freaked out at first with the high calories per slice, but, again, not all calories are created equal and there is nothing fake going into this bread. It’s all healthy, all good, all nutritious. Making this a fantastic choice.
I used to turn my nose up at the Food For Life breads due to the high calories, but I have learned a lot about nutrition since then, and it turns out this is one of the best, nutrition-wise, gluten free breads on the market. If you love a hint of nutty sweetness in your bread, I highly, highly recommend the Food For Life Sprouted For Life Gluten Free Almond Bread. It was truly love at first bite. A bit of a surprise, but this is, by far, one of my favorite gluten-free breads I have ever tasted. I was very fortunate to be sent these loaves. I spotted them in Whole Foods the other day. I’m going to be well stocked for the future.
Vegan Ricotta and Charleston Fig Jam on top of toasted slices of Food For Life Sprouted For Life Gluten Free Almond Bread
I have been a fan of scones ever since I bit into my first one while visiting Europe in 2003. Scones, after that, became this legendary thing, and something I was determined to enjoy every time I went overseas. At that point I was either living in Birmingham, Alabama or in Louisville, Kentucky…which are not exactly a hotspot for scone making and feasting. Not to say some bakeries didn’t turn them out. As I was going through the initial stages of my Celiac diagnosis, before we really pinpointed it, I was enjoying a homemade, amazing scone from a local coffee shop, which was produced by a local bakery…which I often bought out of their scones and froze at home for later enjoyment.
Then…the gluten-free diet kicked in…immediately…for my health.
So, after a hiatus from my scone indulgences, I just couldn’t take it anymore. I had to have them back in my life. So, I got into my kitchen and using what gluten-free flour I had on hand (mostly Pamela’s Products pancake mix) at that point, I began making my own versions and variety of flavors for gluten-free scones. And while they weren’t as good as the ones I had overseas or the ones the bakery made, they were pretty damn good in their own right.
It has been awhile since I’ve made scones. A very long while. But while I was out shopping one day, I ran across a box that was labeled “GLUTEN FREE” and had the word “SCONES” on it. Okay…you have my undivided attention!! The company was Sticky Fingers Bakeries, and they had a line out of gluten-free scone mixes in a variety of flavors: Apple Oat, Wild Blueberry, Meyer Lemon, Original, Chocolate Chip, and Pumpkin Cranberry.
My roommate, knowing me elation said we could purchase one to make…and then grabbed the Sticky Fingers Bakeries Gluten Free Meyer Lemon Scones mix. HA! Should have known. If it is lemon, she wants to have it. So…it came home with us and went into the pantry. Months later, I finally decided it was time to stop putting it off and start baking.
This past Monday night, I did just that, deciding that the scones could be the breakfast we eat post-gym while settling in at work. In fact, I had made my own blueberry jam not too long ago, which would pair nicely with the lemon pastry, if all went well.
Sticky Fingers Bakeries began with a scone…and a dream. Seriously! It was founded in 1987 by fraternity brothers Tom Owens and Ted Vogelman in San Diego, California. It initially began as a thriving retail bakery. The scones, in particular, were selling out every day. When recipe request kept flooding in, they knew they were on to something. Owens and Vogelman got to work on a scone mix that their patrons could purchase and recreate the bakery’s most popular item at home…just by adding water. The mix was a hit…so they kept going…and the company kept growing. Today, their products include their popular scone mixes as well as muffin mixes, an Irish soda bread mix, three brownie mixes, a line of premium fruit spreads (including curds, jams jellies and fruit butters), and now…GLUTEN FREE SCONES!
Sticky Fingers Bakeries prides itself on the quality of their ingredients. None of their mixes contain artificial flavors, colors, preservatives, trans-fats, or saturated fats.
Sticky Fingers Bakeries carries their commitment to quality over to their gluten-free scone mixes as well. They are made with high quality ingredients that give them the same delicate, crumbly texture with just a touch of sweetness. Even better, this line of their products is produced in a certified gluten-free manufacturing facility.
Baking these are so easy, you will think someone at a bakery did it for you. Simply get out a baking sheet and line it with parchment paper. Then, pull the box containing the Sticky Fingers Bakeries Gluten Free Meyer Lemon Scone Mix out of your pantry and open it up. Pour the mix into a large mixing bowl and add to it 3/4 cup + 3 tablespoons water and 3 tablespoons of vegetable oil. Mix everything together with a fork until a sticky dough forms. Then, drop heaping spoonfuls of the batter onto the baking sheet and allow to bake for 13-15 minutes, or until firm and light golden brown. The mix makes 10 scones, but I managed to get 12 out of it. HA! The box says these are great warm, on their own, or with butter, honey, jams of curds.
I highly recommend jam. Preferably a homemade blueberry. Blueberry + lemon = AMAZING!
Want to know what else is amazing? These scones, that’s what! The Sticky Fingers Bakeries Gluten Free Meyer Lemon Scones bake up all light and pillow-y on the inside and get this beautiful golden crust on the outside. The scone is packed full of lemon flavor, without it overpowering the baked good itself. I mean, it strikes the perfect balance of flakiness and yumminess and it is sheer perfection. I am so in love with these. I need to try to remember where I bought this box from so I can try to find more. That is how impressed I am with these. I only have 2 left for breakfast after the gym…so now I have to come up with some yummy treat to heat up at the office for a quick breakfast as I settle into work. These were ideal and perfect. But…all good things must be devoured.
Let’s discuss the ingredients that go into Sticky Fingers Bakeries Gluten Free Meyer Lemon Scones! These scones are made from white rice flour, sugar, potato starch, buttermilk powder, tapioca starch, leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), lemon bits (sugar, rice syrup, corn cereal, corn starch, palm oil, natural flavor, tumeric concentrate), natural meyer lemon flavors, canola oil (ascorbic acid & rosemary added to preserve freshness), sea salt, baking soda, xanthan gum, and natural vanilla powder. As mentioned before, these scones are certified gluten-free, contain no artificial colors or flavors, contain no preservatives, contain no trans-fats or saturated fats, are certified kosher…oh…and are amazingly scrumptious!
As for the nutritional information, a box of the Sticky Fingers Bakeries Gluten Free Meyer Lemon Scones makes 10 (but I got 12) scones. The mix itself will give you 180 calories, 5 grams fat, 0 mg cholesterol, 290 mg sodium, 30 grams carbohydrates, 1 gram fiber, 9 grams sugars, and 2 grams of protein. Do not expect these to be filling, unless you eat two of them…which I do. I also slather mine with a delicious and liberal amount of my own homemade blueberry jam. Hence, the recommendation above.
The Sticky Fingers Bakeries guys sure do have scones down to pefection. And they make it easy for you to make them yourself in the comfort of your own home. Easy to mix, easy to bake, and SO easy to consume. It will be hard not to eat them all at once. They are worth spreading out over a few days…trust me. Phenomenal flavor. Perfect scones. So much love.
Product: Bobo’s Gluten Free Peach Oat Bar – $2.50+
Ever see one of those products that intrigues you…but you just can’t get up the nerve to purchase one to actually try it? That is the relationship I have had for a few years with Bobo’s Oat Bars. I spotted these first at my natural foods store, Rainbow Blossom, on an endcap. Not all flavors are gluten-free, but there was quite a variety. I really wanted to try one, and, for a gluten-free bar…the price isn’t so bad. I just never could actually talk myself into it.
Lo and behold, my May (Is For Mom) 2015 Cuisine Cube brought Bobo’s Oat Bars to me, instead. It was like a “if you build it, they will come,” moment, save more of a, “if you covet it, someone will send it to you.” HA!
So, first let me recap for you what Cuisine Cube is all about, shall I? Cuisine Cube is a subscription service that delivers 5-6 gluten-free, full-size products to your door for as little as $34.99/month. Inside the cube, you will discover full-size products (not sample sizes) that are made by local and smaller, artisan companies, rather than those that you can find at the average grocery store. It has introduced me to so many new and delightful products. Each box contains a breakfast, lunch, dinner, snack, and dessert product…and then, sometimes, an extra bonus item. Who doesn’t love a little something extra, right? Keep in mind, however, that Cuisine Cube has gone through some changes as of May. No longer do they strictly only offer gluten-free cubes. In addition to their gluten-free option, they now also offer Artisan and Vegan cubes as well. The Artisan cube means that you have no food allergies and foods that contain common food allergens will be included. The Vegan cubes contain products that are dairy and animal free. And, they still have the Gluten Free cubes, which will have products that contain no gluten or wheat. So, if you’re really interested in being introduced to the smaller, lesser-known, artisan companies, give Cuisine Cube a try! It’s like…Christmas…or your birthday…every month! Who doesn’t love that?!
In the May 2015 box, there were quite a few snacks/candies/sweets packed in. It was the Mother’s Day cube, that’s how it should be. And for the Breakfast/Snack option, the people at Cuisine Cube sent me a much coveted, highly anticipated, Bobo’s Gluten Free Oat Bar. The flavor – peach.
Now, peach for me can be hit or miss, honestly. You either get it right, or you get it wrong. As a huge fan and connoisseur of peaches (fresh, tinned, frozen…you name it!), peach is one of those flavors that either wins me over or loses me. So, peach was the risky flavor of bar to send from the gluten-free line, I think. It’s not a common favorite, but, honestly, it is one of the most refreshing and summer-inducing flavors around.
Bobo’s Oat Bars was founded by Beryl Strafford in 2005. This Boulder, Colorado, based business is still headquarted there today. These bars are named after Strafford’s eldest daughter, who she has affectionately called “Bobo.” These bars were developed out of a simple mother-daughter baking tradition, and soon grew to become a sought-after snack bar that are enjoyed by families, athletes, and healthy minded people everywhere. Strafford wanted these bars to embody two of her highest values in life: being a mom, and living an active and healthy lifestyle. Bobo’s Oat Bars are baked from scratch using only the finest organic ingredients, with no additives or artificial sweeteners. These bars are not only convenient, but a wholesome snack choice that are convenient for the busy kids, students, athletes, and adults in life. Not all of Bobo’s Oat Bars are gluten-free, but they have a core selection of flavors that are, including: peach, maple pecan, lemon poppyseed, chocolate almond, apple pie, and peanut butter and jelly.
Cuisine Cube shared probably the flavor I would have picked up last, due to my love-hate relationship with peach flavored items. I am either going to love it or hate it. And after 2 months of not quite getting around to trying the much-coveted Bobo’s Gluten Free Peach Oat Bar, my roommate and I split it tonight as our dessert.
First of all, I loved the texture of this bar. It was substantial, yes, but it was soft and chewy…like an elite granola bar of sorts. The oats were stunning and each bite was chewy and wholesome. I love that these are made with natural ingredients. I love that very little sugar is in these bars. I loved how 1/2 of this bar (which is the serving size) was filling enough to double as a meal. Yes…I loved all of that. What fell a little short for me, however, was the flavor. When something declares that it is peach flavored, by the taste gods, bring me that bold, sweet, amazing peach flavor. At the very edges of this bar, I found it to be very bland. The center part, still bland, but had more of that peach flavor that I was hoping for. At least the flavor didn’t taste fake…there just wasn’t enough of it there. The Bobo’s Gluten Free Peach Oat Bar was filling, for sure, but not all that flavorful. A little bit of a let-down, but not enough to make me not want to try the other gluten-free flavors out there.
So, with that in mind, let’s discuss the ingredients that go into Bobo’s Gluten Free Peach Oat Bars! These bars are made from organic gluten free rolled oats, brown rice syrup (brown rice, filtered water), Earth Balance [natural oil blend (palm fruit, canola and olive oils), filtered water, pure salt, natural flavor (derived from corn, no MSG, no alcohol, no gluten), sunflower lecithin, lactic acid (non-dairy, derived from sugar beets) and colored with annatto extract], organic sucant (non-refined cane sugar), dried peaches, natural peach extract, and xanthan gum. These bars are gluten-free, vegan, non-GMO, and now certified kosher!
As for the nutrition facts of Bobo’s Gluten Free Peach Oat Bars, these stats are pretty fantastic. Do keep in mind, however, that each bar is 2 servings, so cut that baby in half and save the rest for another day. One serving, or half of a bar, will provide you with 180 calories, 6 grams fat, 1.5 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 20 mg sodium, 28 grams carbohydrates, 3 grams dietary fiber, 10 grams sugars, and 3 grams of protein. Is it any wonder with that low sugar, and the higher protein and fiber that this bar feats more like a meal than a snack?! Fantastic.
So, the jury is still out for me. While I wasn’t completely blown away by Bobo’s Gluten-Free Peach Oat Bars, I didn’t dislike them either. In fact, the texture, chewy, yet substantial, was amazing. I loved that. I just wish it was more peachy, given theat it is the peach bar. However, I’m not counting them out yet. Next time I’m at my natural food store, I’m going to snag a different flavor and see if it smacks my taste buds around a little more.
For what it is worth, Bobo’s Gluten Free Peach Oat Bar is a great, healthy snack or meal for the busy and on-the-go type of person. It will leave you feeling full, and with it being made from natural ingredients, keep you feeling full. Your body won’t burn right through this bar, as it would many protein, granola and/or snack bars out on the market. The lower the sugar, the happier I am.
If not for Cuisine Cube, I don’t know if I ever would have convinced myself to purchase one of Bobo’s Gluten Free Oat Bars. That being said, I’m glad that this was shipped to me so I could get a taste of what is out on the market, and what I love and might not love as much about new bars. I’m a marathoner, I’m always looking for new fuel and recovery items. This…is off to a good start.
I have had this fun and passing relationship with the famous (in the gluten-free community, anyway) Jules Shepard, formerly known as Jules Gluten Free, now know as gfJules. When I had to go gluten-free three years ago, one of the first people I encountered through social media was none other than Jules Gluten Free. She was funny and knowledgeable, and she had these elusive product mixes (from all-purpose flour to bread mixes to cookie mixes to cake mixes to pizza crust mixes) that nowhere in my area carried. At one point, she was presenting in Lexington, Kentucky, and I had intended to drive down and see her presentation…until the Sherman-Minton bridge here in Louisville was closed indefinitely due to a large crack in the weight bearing portion…making going anywhere from the Indiana side of the river a real nightmare.
I finally met gfJules last year, at a Gluten Free Expo in Indianapolis, Indiana. I bought her cookbook. We talked. We laughed. We took a picture together. It was awesome. And it was like meeting a celebrity, to be honest. I have followed her Facebook page, saw her through the very public break from her partners in the company that she founded, Nearly Normal Cooking, and had grandiose plans to find and purchase her flour at some point. Or a mix. I didn’t care.
Until December 2014, that had yet to happen.
But then, my Holiday 2014 (December) Cuisine Cube arrived in the mail with loads of holiday goodness just ready to be explored and used. For those of you who may be new to some of my blogging, let me quickly tell you a little about Cuisine Cube!
Cuisine Cube is a subscription service that delivers 5-6 gluten-free, full-size products to your door for as little as $34.99/month. Inside the cube, you will discover full-size products (not sample sizes) that are made by local and smaller, artisan companies, rather than those that you can find at the average grocery store. It has introduced me to so many new and delightful products. Each box contains a breakfast, lunch, dinner, snack, and dessert product…and then, sometimes, an extra bonus item. Who doesn’t love a little something extra, right? Keep in mind, however, that Cuisine Cube has gone through some changes as of May. No longer do they strictly only offer gluten-free cubes. In addition to their gluten-free option, they now also offer Artisan and Vegan cubes as well. The Artisan cube means that you have no food allergies and foods that contain common food allergens will be included. The Vegan cubes contain products that are dairy and animal free. And, they still have the Gluten Free cubes, which will have products that contain no gluten or wheat. So, if you’re really interested in being introduced to the smaller, lesser-known, artisan companies, give Cuisine Cube a try!
So…here I was…in December and inside my cube was a 1.5 ounce box of gfJules Gluten Free All-Purpose Flour. With this item, Cuisine Cube also provided a recipe card for Baguettes. I don’t have a baguette pan, so I tucked this box into my pantry to use…and then got distracted by the open bags of Better Batter and Cup4Cup in my pantry. It happens. But it shouldn’t. This product never should have gone untouched for that long. But, before I tell you why, let me first tell you a little bit about Jules Shepard.
Jules Shepard was diagnosed in 1999 as a Celiac. She didn’t see this diagnosis as the end of the world though. In fact, the former attorney was unwilling to accept the dry, gritty, vacuous foods that were the norm for the gluten-free diet back then. After two years of hard work in her kitchen, Shepard perfected an all-purpose gluten free flour blend that allowed her to continue to do something she loved – bake! Even she never would have guessed that this one thing would eventually set her apart in the gluten-free community as a leader, inspiration, and advocate. She perfected her ‘acts-just-like-wheat-flour’ blend, and word spread in her circles. People began to beg her to make her 5-flour blend for them. She introduced this flour to the gluten-free community at large in 2008, with her former company, Jules Gluten Free, but it is now developed and available exclusively through her new company, gfJules, which began in March 2014. From there, her journey has only become more amazing…and her products remain top of the line!
I can vouch for that, mind you, as I was preparing a dessert for a birthday party at the office (and 4th of July celebration) this week. I have delicious local blueberries that my friend, Harry, picked for me. I love blueberries, and always am happy to receive a bunch of his harvest. With all these amazingly fresh berries on hand, it occurred to me that I could make a festive and (hopefully) delicious blueberry cobbler. Because my kitchen is strictly gluten-free, everything I provide to office pitch-ins is gluten-free. Some people at the office won’t even give my food a try, but some do…and most are surprised by the flavor and texture…and how normal it is.
Well, my love affair with gluten-free flours just reached a whole new level. I actually found a recipe for the gluten-free (and vegan) blueberry cobbler on gfJules sight. And being that I had a box of gfJules Gluten Free All-Purpose Flour in the pantry. New recipe…why not go for broke and try a new flour too. As this was one of her recipes, I figured it was best to stick with the flour originally used to make it. Logic!
Let me tell you something…from the get-go, I realized how amazing this flour truly was. When I mixed it with the vegan butter and the egg substitute, it all just came together perfectly. It had this great biscuit texture to it. And this was before topping off my blueberries with it! How’s that for being impressed really early in the game. It worked as a thickener with the heated sugar and water that the blueberries were stirred into, and it produced the most amazing batter for the biscuit-y top that gets baked right on top of the fruit. I was nervous when I popped it into the oven to bake…but I should have never doubted it.
When my cobbler emerged from the oven, piping hot, it was warm and sweet on the bottom, and the cobbler part…that top bready portion, was this perfect crisp, golden brown. I had to wait until the following day to actually taste it…but when I did, I was beyond impressed. The flour really made this remarkable crusty top…and it didn’t have that weird gluten-free flavor or texture to it. No one, save for the fact that I brought it in, would have known it was gluten-free. Seriously…and everyone who was brave enough to try it gave only the highest praise for the treat. The perfect blueberries…with the perfect flour…made for the perfect summer dish for this little pitch-in. As I have failed miserably at gluten-free bread, this makes me want to pick up baguette pans so that I can give the recipe that accompanied this product in my Cuisine Cube. This might happen. Williams-Sonoma…I’m coming for you.
So, now that I’ve gone over why I fell in love with the gfJules Gluten Free All-Purpose Flour, let me tell you a little bit about what is inside. This flour is made from modified tapioca starch, potato starch, corn starch, corn flour, white rice flour, and xanthan gum. It is gluten-free, wheat-free, dairy-free, nut-free, soy-free, vegan, KOSHER – and now NON-GMO!
As far as the nutrition information goes, gfJules Gluten-Free All-Purpose Flour really falls in with others on the market. A serving size is 31 grams of flour, which will give you 110 calories, 0 grams fat, 0 grams saturated fat, 0 mg cholesterol, 10 mg sodium, 26 grams carbohydrates, less than 1 gram fiber, 0 grams sugars, and 1 gram of protein.
And if you don’t believe me, the truth is in the use!! And below is the recipe I used this flour in! You should really try it out. I think you’ll be impressed too!
Gluten Free Old Fashioned Blueberry Cobbler (made with gfJules Gluten Free All-Purpose Flour)
Ingredients:
3 Tbs. gfJules Gluten Free All-Purpose Flour
3/4 cup granulated sugar
1/2 cup water
1 tsp. pure vanilla extract
4 cups fresh blueberries
1 cup gfJules Gluten Free All-Purpose Flour
¼ cup lightly packed brown sugar or unrefined coconut palm sugar
¼ cup milk, dairy or non-dairy
1 egg or favorite egg substitute
2 tsp. baking powder
1/2 tsp. baking soda
¼ cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
Directions:
In a medium-sized saucepan, combine gfJules™ Flour, sugar and water. Stir and cook over medium heat until thickened, approximately 12-15 minutes. The mixture will over-boil and burn if not stirred often, so watch the pot and reduce the heat if the mixture is too bubbly or is browning. Add the vanilla extract.
Wash and remove all blueberry stems. Stir the blueberries into the cooked sugar mixture to coat.
Pour the filling into a 9- or 10- inch, deep pie plate (it’s important not to bake the cobbler in too small or too shallow of a plate, or the hot blueberry filling will bubble all over the sides).
Preheat oven to 375° F.
In a medium-sized bowl, whisk together gfJules™ Flour, brown sugar, baking powder and baking soda. Using a pastry cutter or two butter knives, cut in the butter until the flour looks like small gravel or pebbles.
In a separate bowl, stir the egg and milk to mix. Slowly add this mixture to the flour bowl and stir with a fork until completely combined.
Scoop several large spoonfuls of this batter onto the top of the filling in the pie plate. It will rise and touch the other spoonfuls as it bakes, to cover most of the top of the filling, as pictured.
Line the oven rack with foil and place the filled pie plate on top of the foil to prevent any bubbly mixture from falling onto your oven floor and burning.
Bake for 20-25 minutes, or just until the cobbler is browning and somewhat firm to the touch. A toothpick inserted into the cobbler, then removed, should be clean.
Serve warm or cold.
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This flour is the best yet. Honestly, it bakes up perfectly. It is light, fluffy, and amazing. It would fool the unassuming person into not even guessing that it was gluten-free. This product is as amazing as the woman who created it. Thank you gfJules (Jules Shepard) and Cuisine Cube…for finally giving me the opportunity to try this fantastic flour. Now…to get more!
Some leaps of faith are just worth taking. Seriously. And nothing has surprised me more than how deeply I have fallen in love with the bagel creations by Sweet Note Bagels. It was fate that introduced me to these gluten-free goodies. Actually, it was a fantastic PR person at Sweet Note Bagels who was quick on the draw after seeing my blog on Canyon Bakehouse’s Gluten Free Bagels (both plain and everything). And I have to say…persistence always pays off with me. Always. The recommendation that if I liked Canyon Bakehouse’s Bagels then I would LOVE theirs, had me clicking on a provided link and heading over to their Web site to check them out.
And then my curiosity got the best of me. 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 currently offer.
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.
No buyer’s remorse happened either after I checked out of their online store. A couple of days later, a box arrived bearing my bagels. I made room for them in my packed freezer until it was time to crack into them. So far, they have wowed me with both the Plain and Everything varieties.
So, now we went for a personal favorite…
Cinnamon Raisin.
I love everything about cinnamon raisin baked goods. I was a huge cinnamon roll lover growing up. Anything with a little hit of spice and that bit of sweetness is winning in my book. Raisins…well, they are one sweet treat I love indulging in, without the guilt. Put them together in some sort of bread-like form and you have a happy girl on your hands.
So, it was this morning after my 5:30 a.m. spin class that I dodged some rain home and immediately removed the Sweet Note Gluten Free Cinnamon Raisin Bagels from my freezer. 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. Because I don’t own a toaster, these bad boys went into the oven. And I left my roommate in charge of not letting the apartment burn down while they toasted and I went to shower.
No tragedies. My oven didn’t burn anything while I was getting cleaned and dressed for my physical therapy appointment before finally making my way into work. I came out to an apartment that was carrying the warm, comforting aroma of cinnamon sweetness. I peaked into the oven, just to make sure I was hitting that perfect golden color, and not having it begin to char. It was right on point. And as I closed the oven to let the bagels finish up, I commented to the roomie, “Those smell SO good…like cinnamon rolls.” I got out the Kite Hill Plain Vegan Cream Cheese Spread and some local Whipped Vanilla Honey that we had picked up at the recent Buy Local Fair in Louisville, Kentucky.
And so…out came the baking sheet with the perfectly toasted Sweet Note Gluten Free Cinnamon Raisin Bagels. And I contained myself by not drooling on them or devouring all four halves. I took one half of each bagel and gave it the classic schmear of the vegan cream cheese spread. The other half of each bagel got a touch of the local Whipped Vanilla Honey. We were in business now. I served my roommate her bagel then went to pour my coffee and settle in to do my PT stretches and eat some breakfast.
I was no longer apprehensive and wondering if I had thrown away my money when it came to Sweet Note Bagels. Nope…I knew they were amazing. But how amazing were the New York Style Cinnamon Raisin offerings? AMAZING! There is no way anyone could eat these and immediately say that these are gluten-free. They taste just like a good, classic New York Bagel. The resemble them too! A perfect three inches in diameter, dense, and just thick. Honestly…I am so impressed with the appearance right off, resembling traditional bagels…just without the gluten! This style of bagel means that you get this crispy, golden outer crust and a soft, chewy, dense center where all the good stuff hides. And it’s perfection. A swirl of cinnamon and dabbling of sweet raisins complete this bagel from the first bite to the last. There wasn’t too much spice or too few raisins. It was an ideal and perfect balance. And I took my time this time, to savor, each half…one bite of one, then another, pairing it with the selected topping and finding how each one worked uniquely with this flavor of bagel.
Let’s talk about what Sweet Note Bagels puts into their Gluten Free New York Style Cinnamon Raisin Bagels, shall we? Well…as with their other products, the first ingredient is LOVE! So, you have LOVE, water, white rice flour, tapioca flour, sweet white rice flour, sorghum flour, sugar, cane syrup, raisins, olive oil, molasses, vanilla extract, cinnamon, yeast, xanthan gum, psyllium husk, and salt. These bagels are gluten-free, soy-free, egg-free, dairy-free, vegan, and non-GMO.
And now…the nitty-gritty. Let’s discuss the nutritional information of the Sweet Note Gluten Free Cinnamon Raisin Bagels, shall we? A serving size is one (1) bagel (135 grams) and four (4) bagels come in the package. One serving will dish up 310 calories, 3.5 grams fat, 0.5 grams saturated fat, 0 grams trans-fat, 0 mg cholesterol, 290 mg sodium, 69 grams carbohydrates, 3 grams fiber, 17 grams sugar, and 4 grams protein.
One of the best things about these bagels is that they are really filling because they use real ingredients, No fillers, chemicals, and weird preservatives. This is real food…and will give you plenty of energy to get through the morning. I love eating a breakfast and knowing that my body is getting something good from it.
When it comes to Cinnamon Raisin anything…Sweet Note Bagels has won me over. My favorite flavor of bread-item…done in a perfect New York style bagel…yeah…you’ve won me over and won my gluten-free food loving heart. The bagels made by the fantastic team at Sweet Note Bagels has done their job and done it to perfection because, so far, their bagels have not let me down. If anything, they have shown me that there is so much more to the bagel market than the Udi’s and Canyon Bakehouse standards that are readily available in stores.
And thanks to their intrepid social media perseverance…I am forever a fan! If, like me, you love Cinnamon Raisin…then these will blow you away. Sweet and oh, so amazing!
Sweet Note Gluten Free Cinnamon Raisin Bagels (one half with Kite Hill Vegan Cream Cheese Spread and one half with local Whipped Vanilla Honey)
If there is one thing that my roommate loves…it is anything citrus. Especially lemon. But, then again, I know very few people who don’t appreciate the zippy flavor of something infused with lemon. I am a huge fan myself.
Imagine, then, receiving an e-mail from Vegetarian Times with the spotlighted meal for the week. It was from their June 2015 issue, which I had just finished eating, and had made mention of this recipe to my roommate. The only thing I lacked in order to make this dish was Earl Gray Tea. I love Earl Gray Tea, I was just out of it at this point. So, we went grocery shopping and made a point of picking up some good Earl Gray Tea.
Today was a big day. This morning, Cathy (that’s the roomie for those of you just joining my blog) was heading out to Atlanta for her Jeopardy audition. I wanted to make sure her drive got started on the right foot…and that was with a healthy, nutritious and filling breakfast. Per her request, this recipe was breakfast.
Recipe: Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote
Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote
3 tablespoons plus 1 teaspoon lemon juice, divided
1 cup quinoa, rinsed and drained
1/2 teaspoon salt
2 large coins fresh ginger
1/4 cup low-fat milk (I used rice milk)
1 teaspoon grated lemon zest
1/4 cup pure maple syrup
1/4 cup strongly brewed Earl Grey tea
1 cup halved fresh or frozen strawberries
4 tablespoons sliced almonds
Directions:
Add 3 tablespoons lemon juice and enough water to make 1-2/3 cups liquid in 2-cup measuring cup; pour into medium saucepan, and bring to a boil.
Stir in quinoa, salt, and ginger, and reduce heat to medium-low. Cover and simmer 20 minutes, or until all liquid is absorbed. Remove from heat, and stir in milk and lemon zest. Cover, and let stand 5 minutes.
Meanwhile, bring maple syrup and tea to a boil in small saucepan over medium-high heat. Boil 6 minutes, or until liquid thickens and bubbles turn frothy. Pour over strawberries in bowl, and stir gently to coat. Stir in remaining 1 teaspoon lemon juice.
Spoon 3/4 cup quinoa into each serving bowl, top each with 1/4 cup berry compote, and sprinkle each with 1 tablespoon almonds.
ENJOY!
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I don’t think it was love at first bite. Cathy said that there was a lot going on and she wasn’t immediately sure what she thought of it. That being said, she ate it all, so that says something about the recipe. Me…I enjoyed the new play on quinoa. It paired really well with the strawberries and, when hit up with that lemon zest, was a bright and flavorful base for this dish. I had an issue with the syrup and tea sauce going solid the minute it was drizzled in with the strawberries. I did my best to improvise, but that was the only problem I encountered.
All of that aside, an amazingly light, but filling way to start your day. Give it a try!
The Celiathlete 