Blueberry Doughnut Crumble

Making breakfast is just something I really enjoy doing....okay...eating breakfast is something I enjoy A LOT. I think it's because growing up my dad would always make me a big breakfast before school. I wasn't a morning person, and I think it was his way of making mornings more enjoyable for me. I think I have just always carried that with me, and forever will. Sharing breakfast time with the ones I love means a lot to me. 

Anyways, since I'm always on the hunt for different products I can try. I'm always experimenting. I tried a different brand of pancake and waffle mix. It's called Maple Grove Farms Gluten Free Pancake & Waffle Mix. I first started by making waffles, they were amazing waffles! The had the right texture which is sometimes hard to get with waffles. After making waffles, I was excited to make pancakes. 

For some reason, the batter just isn't the right consistency for pancakes. I tried many times. And I mean come on, pancakes are one of the easiest things to make...especially from a mix! Needless to say I got quite frustrated. So I quickly decided that since pancakes weren't happening, I needed to improvise. This is how my Blueberry Doughnut Crumble was born. 

When I put the pancake batter into the the muffin/souffle cups, I just hoped for the best. 

Then....

Unsuccessful pancake batter turned into an amazing creation that tasted exactly like a cinnamon sugar doughnut. No joke. 

Do you love blueberry doughnuts? If so you'll love this recipe because it's super fast and easy. In no time you'll have a blueberry doughnut with a cinnamon sugar crumble on top. 

Blueberry Doughnut Crumble

Ingredients:

1 Cup Maple Grove Farms Gluten Free Pancake & Waffle Mix (this is the only mixed I have used with the recipe so I'm not sure if others will work) 

1 2/3 Cup of Water

2 eggs

1 tsp Pure Vanilla Extract

1 tsp Cinnamon

1/2 Cup Brown Sugar

1/2 Blueberries, fresh or frozen 

Crumble Topping

4 Souffle bowels, or a muffin tin will work

Directions: 

Preheat oven to 375 degrees Fahrenheit 

Grease the bowels with coconut oil 

Combine all ingredients except the blueberries and crumble topping into a medium bowel. And just whisk until all combined. 

Then gently stir in blueberries. 

Pour into the bowels 3/4 of the way. 

Add your crumble topping.

Bake for 20-25 minutes. Checking on them half way through with a toothpick. Bake until crumble is golden brown and the toothpick comes out clean.

Enjoy!

Crumble Topping

3/4 Cup Gluten Free Flour, I used an All-Purpose Coconut Flour

3/4 Cup Brown Sugar

1/3 Cup of Coconut oil, do not melt

1 tsp Cinnamon

1 tsp Vanilla

Combine all ingredients except the coconut oil. Mix well

Next add in the coconut oil and mix with a fork.

Crumble should have clumps. 

                                                                       Cheers!!

Healthy Sesame Chicken And Brown Rice

Life has been really busy for me lately and I haven’t been able to blog and update as much as I would like to. Between working and just getting caught up in life, I have pushed this to the side. Which I shouldn’t have because I have had people tell me they look forward to my updates and tips. So I really apologize! I’m going to try to do more posts 

So an update on my health here

I always bake and cook very little. I’ve had a dinner recipe that I have just never posted. Why? No clue. I think I forget about it because I focus on my baking a lot more. Anyways, I give Caleb credit for this recipe because he was the one who put it all together. We were both craving chinese. Side note..I’m so picky about chinese food. I refuse to eat it anywhere but where I’ve grown up going. To me, it’s what I like and I think it is the best. Plus, since the owners know my family, they always give us extra stuff. And it’s really cool. We don’t live in a small town by any means, so it’s really cool that the owners know my family. I know chinese food isn’t the healthiest thing, unless you eat just plain white rice with steamed veggies. My favorite meal, hands down, is Sesame Chicken. Always have loved it. But what goes into their sauce is beyond me. Most likely it’s sugar filled…..goodness 

Anyways, how does a healthy spin on Sesame Chicken sound? Amazing right? Well of course! Making “take-out” at home doesn’t taste the same as when you actually order it. But with it being healthy, and you know all the ingredients, it tastes pretty darn good. Once we decided we were going to make this for dinner. I browsed the web for recipe ideas, but literally all of them had TONS of ingredients and also ingredients I didn’t want to add. A little fact about me, if a recipe has over 20 ingredients…I won’t make it. Or I won’t add things. I’m a simple person. I love big flavors, but it doesn’t take much to make things taste good. ANYWAYS, after searching, we decided to just wing it and follow a bunch of different recipes and make our own.  And this is what we came up with:

I apologize for the crappy images, we made this before I started blogging and taking good quality pictures.

Yes, it is sesame chicken without that deep red color glaze that most sesame chicken has.

Healthy Sesame Chicken

Ingredients

1lb Organic Chicken, chopped into pieces
3 Tbsp Raw Honey, heat to melt it
2 Tbsp Soy Sauce (Use Bragg Liquid Aminos, no wheat)
2 Tbsp Sesame Seeds
Pinch of Garlic flakes
1/4 Cup Diced Onion (optional)
4 Large Egg Whites
1/3 Cup Tapioca Starch (Like cornstarch)
2 Tbsp Coconut Oil
1 lb Fresh Broccoli, cut thin.
1 Cup Organic Brown Rice

Directions:

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli.

Prepare the rice according to the package directions. Be sure to follow them carefully!
To make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat sauce evenly over all chicken.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and cooked all the way through. No pink! 6 to 8 minutes is the recommended time. But I like to cook it longer, just to be sure. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and onions, and toss to coat.

Place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Now it’s time to serve!

So whenever you have the craving for take-out, try this healthier version instead!

Enjoy 

Mini Cinnamon Rolls

You’ve probably seen the mini cinnamon rolls made from pillsbury crescent rolls, right? Well if you haven’t, I’ll be honest. They are the cutest cinnamon rolls. Probably because they are small and compact. People rave about them because they are so simple and really fast to make. But have you seen what is in those canned crescent rolls? Of course I’d never buy prepackaged, canned dough.

Well I decided that I wanted to make these mini cinnamon rolls, but without using crescent rolls. I still wanted to make the recipe easy and fast. So I used a prepackaged gluten free cinnamon roll mix. I reviewed the mix here.

Cinnamon rolls are defiantly on the list of my favorite baked goods. Warm dough, and ooey gooey cinnamon? Pretty good. Especially with a cup of hot tea or coffee. Most cinnamon rolls are packed with sugar and a lot of unhealthy ingredients. This recipe is taken from off the back of the box. I just switched oil, for coconut oil, and milk, for almond milk.

Mini Cinnamon Rolls

Ingredients:
1 Box Chebe Cinnamon Roll Mix
2 Eggs
3 Tbs Coconut Oil
2 Tbs Unsweetened Almond Milk
1/4 Cup Brown Sugar
2 tsp Cinnamon
Mini muffin pan

Instructions:
1. Preheat oven to 375° F and grease a 12-cup muffin tin.
2. Blend Chebe Cinnamon Roll Mix with 3 tbsp. oil and 2 large eggs. Slowly blend in 2 tbsp. milk*/milk substitute.
3. Knead dough with hands until elastic and smooth.
4. Roll dough with a rolling pin into an 8″x12″ rectangle and evenly spread surface with 1 tbsp. softened butter.
5. Mix 1/4 cup brown sugar, 2 tsp. cinnamon and 1 tbsp. softened butter with fork until crumbly. Sprinkle evenly over dough.
6. Cut into 1″ slices and place cut side down in muffin tin cups.
7. Bake 16-18 minutes or until light golden brown. Remove from tin immediately, using a table knife. Turn over (sticky side up), let cool.

Enjoy!!