It’s Food Allergy Awareness Week so a good time to offer up some tasty recipes for those with allergies, especially celiac disease, or gluten sensitivities. These are on the rise perhaps because of increased hybridization of wheat.
At first, gluten-free seems hard to acoomplish, but it gets easier as you develop new menus that you really like. Breakfast can be particularly challenging so here are some recipes for a breakfast that is gluten-free, egg-free and kid friendly. (Dairy is optional in the mochi and chi recipes.)
- Tofu scramble
- Mochi with honey and jam
- Seasonal Fruit
- Caffeine-Free Chai
This dish is a tasty substitute for eggs and flavorful in its right. Adjust the ingredients and seasonings to meet your own tastes.
- 1 block extra-firm tofu
- 1 to 2 TBLS olive oil or butter
- 1/4 onion
- 1/2 red pepper
- 1 clove garlic
- 1/2 package frozen or 2 dozen fresh peas
- 1 small zucchini (or mushroom)
- 1 TBL soy sauce
- Dash turmeric for color
- Salt and pepper to taste
Drain one block of extra-firm tofu and dry with a towel. Set aside. Chop onions, garlic and red pepper finely and sauté’ in olive oil or butter. Chop zucchini and add to sauté’. When vegetables begin to get soft, crumble tofu into the pan and mix with other ingredients. Add turmeric. Sauté’ until tofu is a little brown around the edges and the scramble is cooked through. Add soy sauce, salt and pepper at the end to taste. Remove from pan and sprinkle with ground red chili pepper. Serve with soy sauce.
Mochi is a traditional Japanese food made from short grain, sweet rice. It is steamed then pounded into a firm consistency that is refrigerated in slabs and later cut up in squares and baked in the oven. When baked, the squares puff up, get crispy and are great with butter (optional) and jam. Kids love them. You might be familiar with mochi as a desert at your favorite Japanese restaurant, but If you haven’t tried baked mochi, do so. You’ll be pleasantly surprised. Look for it in the refrigerated condiment section of your natural grocery store. I suggest Raisin and Cinnamon Mochi for breakfast.
Cut the mochi into 1 1/2 inch squares.
The mochi will puff up in the oven. Bake according to package directions.
Serve the baked mochi with butter, honey, and/or jam.
The baked mochi is crispy on the outside, soft on the inside, with a nutty flavor.
For more on this topic, see Gluten-Free Breakfast.
Peggy O’Mara is the editor and publisher of peggyomara.com. She was the editor and publisher of Mothering magazine from 1980 to 2011 and the editor-in-chief of Mothering.com from 1995 to 2012.. The author of Having a Baby Naturally; Natural Family Living; The Way Back Home; and A Quiet Place, Peggy has conducted workshops at Omega Institute, Esalen, La Leche League, and Bioneers. She is the mother of four and grandmother of three.