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Gluten Free Recipes to Try this May!

Breakfast Sausage Egg Muffins

By: Celiac Disease Foundation

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 12

INGREDIENTS

  • 12 Eggs
  • 1/4 Tablespoon Salt
  • 1/4 Tablespoon Pepper
  • 1 Cup Breakfast Sausage, cubed
  • 1/2 Cup Peppers and Onion, diced
  • 1/2 Cup Spinach Leaves, chopped
  • 2 Cups Shredded Cheese (of your choice)
  • 1 Teaspoon Coconut Oil

INSTRUCTIONS

  1. Preheat oven to 350°F
  2. Grease a 12 count muffin pan with coconut oil
  3. Whisk eggs
  4. Add salt, pepper, and cheese
  5. Divide veggies and sausage evenly into cups and pour eggs over (fill ¾ of each muffin cup)
  6. Bake for 20 minutes

 

Gluten-Free Polenta Pizza

By: One Green Planet

Cooking time: 60 minutes

Serves: 1

INGREDIENTS

To Make the Pizza Crust:

  • 80 grams polenta
  • 1 3/4 cups water
  • 1/3 cup unsweetened almond milk
  • Fresh rosemary
  • Pepper and salt

To Make the Topping

  • 1/2 cup canned tomatoes
  • 3 1/2 ounces canned mushrooms
  • 1/2 bell pepper
  • 40 grams black olives
  • Italian herbs
  • Pepper and salt

INSTRUCTIONS

  1. Put the water and the almond milk together in a pan and bring to boil. Add the polenta when the water starts boiling. Stir while you add the polenta, so no lumps are formed. Add a bit of salt. Lower the heat and leave the polenta to boil for about 20 minutes. Stir now and then.
  2. Make the sauce by putting the tomato passata in a bowl and add salt, pepper and Italian herbs to it. Stir together.
  3. Stir the rosemary through the polenta when it is almost cooked. Taste the polenta and add some salt and pepper if necessary.
  4. Preheat the oven to 400°F and line a baking sheet with baking parchment.
  5. Divide the polenta over the baking sheet. Make sure you get an equal layer and press the crust onto the baking sheet with the back of a spoon.
  6. Spread the tomato sauce over the polenta crust.
  7. Bake the crust with the sauce for 15 minutes in the oven.
  8. Drain the mushroom and cut the bell pepper in pieces and the olives in slices.
  9. Divide the topping over the polenta pizza and bake it for another 15 minutes.