The "Wheat Belly" cookbooks recommend making Eggplant Parmesan with flaxseed instead of breadcrumbs. I gave it a try and I'm not completely sold. I guess it is an acquired taste. I'm not turned off on it either and I do realize that flaxseed has many benefits. So I made a compromise. I used 1/2 flaxseed with 1/2 breadcrumbs.
Today, I failed at making gluten free pancakes. It was an epic failure. This is part of my gluten-free journey, sometimes there are steep learning curves.
This sad looking thing is my second "pancake" waiting for me to accept defeat. It was suppose to be a beautiful pancake that look like these pancakes.
Now I'll admit, I did try to tweak the recipe according to the ingredients that I had available at home. When you're home recovering and can't get out to do grocery shopping you gotta make do. I substituted the almond milk with 3% milk. I also substituted coconut flour for millet and used 3/4 cup gluten-free all-purpose flour (Cloud 9 brand) and 1/4 cup coconut flour. And the final substitution was raspberries for the blueberries.
And then I saw how dense my pancake batter was so I added more milk and then some more. It didn't help. It didn't even taste that good.
Sometimes, things don't work out as well as you hope. At least the coffee is good. Coffee is always good.
Years decades ago I found myself at a little theatre/restaurant for brunch in Minneapolis. While there I had an egg and artichoke dish that had a bread crump topping. It was delicious and this recipe is inspired by that dish I enjoyed many moons ago.
Marinated artichoke hearts
Freshly cracked black pepper
Pour into buttered ramekins, top with gluten-free bread crumbs.
Don't forget the cheese! Pop in a 350 degree pre-heated oven and bake for 20 to 25 minutes.
I start with pan frying some gluten-free garlic sausage that has been thinly sliced. You can use any gluten-free meats. Costco has gluten-free Italian sandwich meats that would work wonderfully too.
While the sausage is sizzling I remove a gluten-free pizza crust out of the freezer. (I found these pizza crusts at Safeway in the frozen gluten-free section.)
First, I spread some pizza sauce on the crust before I layer on the garlic sausage. Add whatever toppings you like. I added some thinly sliced fresh tomatoes, thinly sliced onions and topped with grated cheese.
Pop it into a preheated 350 degree oven until the cheese is melted and the edges of the crust have started to brown.
Best part, this breakfast pizza was done from start-to-finish in less than thirty minutes. Now who can argue they don't have time for breakfast?