I’m not a fan of bandwagon diets and I’ve never met a bread basket I didn’t like. But I have to be honest, the less gluten I eat, the better I feel. Which is why the past few years, and especially since having Brooks, I’ve really tried to buy gluten-free whenever possible.
Now don’t get me wrong. When I get a shipment of my momma’s famous red velvet cake, my fingers are two inches deep into the frosting faster than you can count to 5. But I’ve also found that there are some pretty stellar sweet treats that are completely gluten-free AND super delicious. Below are my three go-to brunch recipes. Whether I’m having company, or just making Saturday morning breakfast for my two favorite boys, I can count on these three to make me look like an award winning chef without spending a lot of time in the kitchen…
Udi's Gluten Free Fruit & Yogurt Granola Cups
This is my go-to brunch recipe when I’m having guests over because it looks so pretty and is ridiculously easy to make. I recently stopped by the Good Day LA studios to show the ladies over there how to whip up this breakfast treat. There wasn’t an unsatisfied taste bud in the house!! Have you ever tried Udi’s? I love this tried and trusted brand!
- 3 tablespoons light brown sugar
- 3 tablespoons coconut oil or butter, melted
- Cooking oil spray
- 1 egg
- 1 12-ounce bag Udi’s Gluten Free Au Naturel Granola
- 1 cup plain yogurt
- Fresh berries
- Preheat oven to 350°F. Grease a muffin tin with cooking oil spray.
- In a large bowl, combine sugar, coconut oil, and egg; stir. Add granola and stir to combine.
- Spoon granola mixture into 10 muffin cups, filling each ¾ full. With your fingers, press the granola into the muffin cups and create a small indentation in the middle of each granola cup. Place in the oven and bake for 15 minutes until slightly golden. Remove from the oven and allow to rest 5 minutes in the muffin tin before removing.
- Once cooled, fill the muffin cups with yogurt and top with berries. Serve.
Udi's Gluten Free Strawberry Shortcake Sensations
What’s not to love about strawberry shortcake? It’s light, fresh and totally delicious! For a more elegant vibe, serve these in tall glasses, like I did below.
- 1 package Udi’s Gluten Free Double Vanilla Muffins
- 1 (8-ounce) container strawberries, hulled and sliced
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream
- Place sliced strawberries in small bowl, toss with 1 tablespoon sugar and lemon juice, refrigerate until ready to use.
- Using a paring knife, cut a circle around the inside edge of the muffin top, pop off the top and hollow out the muffin, making sure to leave the bottom intact.
- In the bowl of a stand mixer fitted with a whisk (or alternately, a large bowl using a hand held mixer), whisk heavy cream and 2 tablespoons sugar on high speed until stiff peaks form, about 1 minute.
- Fill hollow muffins with strawberries and top with whipped cream. Serve.
Udi's Gluten Free Tip (Muffin) Top Blueberry Waffles
Everyone knows that the top of the muffin is really the only part that counts. This recipe takes it to a whole new level.The blueberries add the perfect amount of kick and this is one of the most flavorful waffles I’ve ever tasted—you won’t even know it’s gluten free!
- Preheat a waffle iron.
- Place muffin tops in the waffle iron.
- Close and cook for 3 minutes.
- Serve with maple syrup if desired.
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.