Gluten Free Chickfila Copycat Breakfast Burrito

Earlier this week I posted this picture to my Instagram, and went about my day.

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But, I later realized that some of y’all might want to know how I’d copycatted Chickfila’s sausage breakfast burrito, and figured I’d share how I made it Gluten Free!! ūüėÄ

Here’s What You’ll Need:

1 Toufayan Gluten Free Original Wrap

1/8 cup of frozen pepper and onion mix

2 Tablespoons Shredded Colby Jack Cheese

2 Eggs

2 Gluten Free Turkey Sausage Patties

Salt and Pepper

Optional: Salsa

Directions:¬†Cook your onions and peppers until tender, remove from pan, brown sausage patties and remove to cutting board. Chop into roughly 16 pieces per patty. Scramble your eggs . . . while they’re cooking place a wrap on your plate and arrange the peppers, onions, and sausage in the center of your wrap. Place cheese on top, then take your cooked eggs and place those on top. Roll up your wrap into a burrito, and enjoy! If you choose to eat yours with salsa, add that on the plate before serving.

Simply put, that’s how you make a Gluten Free Chickfila Sausage Breakfast Burrito. I served mine with tater tots to mimic the Chickfila hash brown rounds . . . it was NOT the same. ūüėõ Anybody have a hash brown round recipe? Let me know! ūüėČ

I hope y’all enjoy this recipe! Let me know if you choose to make it by leaving a comment below with your thoughts.

Have a Fantastic Friday y’all!

Love,

Olivia

Quick and Easy Gluten Free Breakfasts!

I thought I’d share a few simple, Gluten Free breakfast ideas that can be thrown together in about five minutes. ūüôā

1) Half of an Udi’s Plain Bagel¬†with Peanut Butter and Apple Butter along with 1/2 a banana, 4 cherries, 2 strawberries, and 8 grapes:IMG_42582) Toasted Gluten Free Rudi’s Multigrain Bread with Mashed Avocado and a drizzle of honey!IMG_41733) Cherries, Grapes, and CantaloupeIMG_41654) Cherries, Strawberries, and Grapes along with 1/2 cup of Cottage Cheese topped with Banana SlicesIMG_42415) Gluten Free Chex Honey Nut Granola sprinkled on a¬†Blueberry Acai Fage yogurt with¬†a Bai5 drink! (For the record. .. this is the simplest one on here, just grab the stuff at the grocery store, mix granola in the yogurt, and bam! You’re ready to go!!)IMG_3490I hope these suggestions give you some help the next time you need breakfast in a hurry! Let me know what your go to quick and easy Gluten Free breakfast is in the comments!

Have a Splendid Saturday y’all!!

Love,

Olivia

Homemade Gluten Free Cinnamon Rolls

Whether you’re looking for ways to fulfill your sweet tooth cravings, making a special breakfast, or simply want to make your kitchen smell divinely delicious . . . (kinda like walking by Cinnabon — only gluten free!) this is the recipe is for you! ūüôā

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Ingredients:
1 box Gluten Free Pizza Crust Mix (I used¬†Aldi’s LiveGfree)
1 teaspoon Yeast
2 Large Eggs
8 tablespoons Butter, divided in half
¬Ĺ cup warm water
¬ĺ cup¬†Sugar
1 tablespoon Cinnamon
¬Ĺ teaspoon Vanilla

Glaze:
1 cup Powdered Sugar
2 Tablespoons water
1 teaspoon Vanilla

Directions:

  1. Preheat oven to 400¬į and butter a 13″ x 9″ baking dish.
  2. In a large mixing bowl, mix your pizza crust mix, eggs, yeast, 4 tablespoons of softened butter, warm water and ¬ľ cup sugar. Let rise for 10 minutes covered with a dish towel.
  3. While your dough is rising . . . mix your sugar, cinnamon, and vanilla. Put your glaze together in a 2-cup Pyrex measure.
  4. Roll the dough out on wax paper, shaping it into a rectangle of about a ¬ľ-inch thickness. Spread with 4 tablespoons of melted butter. Sprinkle your cinnamon/ sugar/ vanilla mixture onto the surface of the dough.
  5. Roll the dough up over the filling tightly and slice into 12 equal pieces. Place in your buttered pan. Allow the rolls to rise at room temperature for 20 minutes.
  6. Bake for 12 minutes covered with foil. Remove the foil and bake 10 additional minutes until golden brown. Allow to cool for a few minutes and drizzle your glaze on the warm rolls. Serve immediately.

This recipe delivered the most incredible gluten free cinnamon roll I have ever had. Going past bakeries can be a huge downer when living a gluten free lifestyle. Making these at home completely eliminates any pain I’ve ever felt when passing by Cinnabon empty-handed. Super delicious!

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Hope y’all have had a wonderful Saturday!!
Love,
Olivia

Gluten Free Breakfast Ideas

Hey y’all! Thought I’d share some easy Gluten Free Breakfasts I’ve made over the past few weeks! ūüėÄ

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1) Dippy Yolk Eggs with Toast (Canyon Bakehouse 7 Grain Bread) and Cherry Tomatoes.

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2) A Gluten Free Blueberry Muffin from Walmart!
These are quite tasty. The packaging at Walmart looks like this, fyi.

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3) Aldi LiveGfree Pancakes (2) with half a banana, and a scrambled egg with red bell pepper, ham, and cheese.

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4) Breakfast Tostada with eggs, ham, bell peppers, cheese, a dollop of sour cream, cilantro, and cherry tomatoes.

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5) Chocolate Chip Banana Bread! If you have time the night before or on a weekend you could make this, and have yummy breakfast all week long.

So, there ya go. A few easy Gluten Free Breakfasts! Check back here tomorrow for a new post! ūüėČ

Love,
Olivia

Gluten Free Pumpkin Pancakes

Today we have¬†a¬†recipe adaptation! Because who doesn’t love those!? ūüėČ This adaptation is from a recipe for¬†Grain Free Pumpkin Pancakes from Real Food Enthusiast. I’m going to put the things I did differently from the original recipe in¬†bold.¬†You’re obviously more than welcome to check out the original recipe. It’s linked above. Let’s get started with¬†my¬†version, shall we?

Gluten Free Pumpkin Pancakes Recipe Adaptation:

  • 4 eggs¬†(I used 1/2 cup of applesauce instead of 2 of the eggs)¬†
  • ¬Ĺ cup pumpkin puree
  • 2 tablespoons honey
  • 3 tablespoons coconut milk or whole milk + more if batter is too thick ¬†(I used Vanilla Almond Milk)
  • 1 tablespoon butter or coconut oil + more for cooking pancakes¬†(I used coconut oil)
  • 1 teaspoon vanilla extract
  • ¬Ĺ cup coconut flour¬†(I did 1/4 cup¬†sorghum + more to thicken, and 1/4 cup brown rice)
  • ¬Ĺ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¬Ĺ teaspoon ground ginger
  • ¬ľ teaspoon ground cloves¬†(I used 1/2 of this amount; I’m not a big cloves fan)
  • ¬ľ teaspoon ground nutmeg
  • I added 2 tablespoons of Gluten Free Baking Powder
  • Heat a griddle to medium heat.¬†(I did medium high)¬†
  • Whisk eggs, pumpkin, honey, milk¬†(vanilla¬†almond milk), butter, and vanilla together until well combined.¬†(I added in the applesauce here as well)
  • In a separate bowl, mix coconut flour, baking soda, and spices together until combined.¬†(This is where I put in sorghum, and¬†brown rice flour opposed to¬†coconut, and added the baking powder)
  • Mix dry ingredients in with wet ingredients.
  • The batter will be very thick, but you can add more milk if desired.¬†(Add in more sorghum flour and¬†almond milk to reach the consistency of normal pancake batter)
  • Grease the griddle with coconut oil or butter. Spoon the batter onto the griddle, flatten and shape the pancakes.¬†(Greasing was unnecessary as I used a nonstick griddle. Also, you won’t have to shape them if you thin the batter out to the¬†consistency of normal pancakes).
  • Try to keep them small (bigger than silver dollar pancakes but smaller than traditional pancakes).¬†(I didn’t find this to be an issue)
  • Cook a few minutes until lightly browned, then flip and cook the other side for about a minute or until cooked through. Do not walk away; they can burn easily¬†(enjoy with apple butter).
  • The original recipe has a cinnamon honey syrup to go with it. Find that¬†here.

Hope y’all enjoy! These are PERFECT for fall!

Have a great Sunday!!
Love,
Olivia