10K Brunch

Peeps are coming over for breakfast after the Bolder Boulder 10K, so I gathered some brunch dishes that could be made the day before, since the last thing I want to do after running 6+ miles is cook (but I DO very much want to eat).  I’m trying my very first gluten free yeast bread, quiche, salad, and homemade granola with fruit.

Gluten-free Multigrain Bread

I used Gluten-Free Girl’s recipe: http://glutenfreegirl.com/gluten-free-bread/.  I couldn’t find blanched almond flour, so subbed garbanzo bean flour, but followed all other aspects of the recipe.  I used 1/2 cup of water to finish the dough (last step in the dough-making) since it’s so dry in CO, and tried out a tip in the comments section about letting the dough rise in the microwave with a damp, warm tea towel under the bowl to lock in moisture and warmth.  I wasn’t sure what to cover the bowl with, so used a regular towel.

Gluten-free Leek, Bacon, and Spinach Quiche

I cheated and bought GF pie crust – have not found that making from scratch is really worth it.  This makes 2 pies:

6-8 strips bacon
2 leeks
1 cup spinach
4 eggs
2 cups dairy (I used 1 cup half-and-half and 1 cup soy milk, since that’s what I had on hand)
2 cups shredded cheese – I used a “fondue mix” of gruyere and swiss

Cook bacon in skillet or cast iron griddle pan until crispy.  While bacon is cooking, trim root from leeks and rinse.  Slice lengthwise, then chop into ~1/2 in half-moons.  Drain bacon, pat dry on towels, and crumble.  Reserve some (a tblsp?) bacon grease and saute leeks in it in a pan for 3-4 minutes, then add spinach and cook another minute or so.  Turn off heat and add crumbled bacon to pan, mixing in.  Make custard by whisking 4 eggs and the 2 cups dairy together.  Layer the quiche: sprinkle 1/2 cup each of the cheese on the tarts, then the bacon-leek-spinach mixure, then the custard, then the remaining cheese.  Throw into a 375 degree oven for 30 minutes, or until custard is set (check by inserting knife or toothpick).

Fruit and Granola “Bar” (set out each of the below in a container and let guests help themselves)

Fruit salad (I used cherries, strawberries, and blueberries)
Yogurt (plain or vanilla)
Granola (see below for homemade mix)
Creamed honey

Homemade granola (nuts, seed, and fruit can be easily subbed, and sweetner)

2 cup oats
handful chopped almonds
handful chopped walnuts
handful sunflower seeds
6-8 shakes sesame seeds
few tblsp flaxseed or flaxseed meal
small handful unsweetened shredded coconut
handful crasins
3 tblsp maple syrup
3 tblsp coconut oil
1 tsp vanilla
few shakes pumpkin pie spice mix

Combine all ingredients in large bowl, spread on baking sheet, bake for 1 hr at 250, turning pan 2-3 times.


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