The Great Gluten-Free Brunch
There is no better reason to wake up on the weekend than to enjoy a morning full of meals. Yes, we're talking about brunch, arguably the best meal of the day because of its unlimited possibilities. However, if you have restrictions for either gluten or dairy, it may be tricky assembling a meal that suits you and pleases your company. But never fear! We have two recipes that will inspire and delight your senses without compromising your dietary needs.
6 tbsp of patented biscuit blend flour (get the recipe here)
1/4 cup buckwheat flour
2 tsp of sugar
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup 2% milk
2 large eggs, separated
1/2 cup unsalted butter, melted
In a large bowl, whisk together biscuit blend, buckwheat flour, sugar, baking soda, and salt. Stir in the milk and egg yolks all at once and whisk until the batter is very smooth. Add 4 tbsp of the melted butter and whisk well to combine. The batter will thicken. Using a clean whisk in a separate bowl, beat the egg whites until frothy and peaking off the whisk. With a wooden spoon, gently fold the egg whites into the batter until you can't see white flecks.
Reheat the remaining butter until the butterfat and milk solids separate and skim the top off the butterfat with a spoon. Brush the remaining clarified butter onto a griddle or skillet over medium heat. Spoon 1 tbsp of the batter onto the pan, leaving an inch between each spoonful and cook for 90 seconds on each side. Brush additional butter on the pan as needed.
Serve immediately and top with crème fraîche and caviar, or smoked salmon with minced red onion, shallots and chives and a small wedge of lemon, or all of the above. Wrap leftovers up tightly and store in the fridge for up to three days.
Buckwheat Blini is from The Everyday Art of Gluten-Free & Crab & Dill Tart is from The Best Gluten-Free & Dairy-Free Baking Recipes
Crab & Dill Tart
1 sweet potato (5.5 oz), peeled and cubed
1 1/4 cups + 1 tbsp of piecrust mix, plus extra for dusting (get the recipe here)
1/2 tsp of crushed sea salt
1/2 cup dairy-free margarine, chilled and chopped into pieces, plus extra for greasing
1 extra-large egg, beaten
5 tbsp dairy-free milk
A pinch of saffron
3 oz silken tofu
2 eggs + 4 egg yolks, beaten
1 tsp lemon juice
2 tbsp dill leaves, finely chopped
12 oz white crabmeat
Sea salt and fresh ground pepper
For the dough, put the sweet potato in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to a simmer and cover for 15 minutes. Drain and mash until smooth. Put the piecrust mix in a food processor, add the salt and margarine and blend until the mixture resembles bread crumbs. Add the sweet potato and blend, then add the eggs and blend until sticky. Shape the dough into a ball, wrap and chill for 30 minutes. Pre-heat the oven to 400ºF and grease an 11 1/2- x 8-inch loose bottom tart pan with margarine.
Liberally dust a large cutting board with piecrust mix and gently roll out the dough to 1/4 inch thick. Trace the bottom of the tart pan with a knife removing excess dough, ball the excess and put it aside. Flip the cutting board to load the dough onto the pan, dust the board again and roll out the reserved dough. Cut the dough into strips large enough to line the sides of the pan. Brush water along the bottom edges and gently press the pieces together, overlapping the dough on the bottom, taking care to remove air pockets. Finish the edges and prick the bottom with a fork. Cover the dough with parchment paper and bake for 12-15 minutes then remove from oven, remove the paper and bake the dough for 2-3 minutes or until light golden brown. Remove from the oven, but leave oven on.
For the filling, put the milk in a saucepan, add the saffron over medium heat until just boiling, remove the pan and let cool. Put the tofu, eggs, and lemon juice in a mixing bowl and blend until smooth. Mix in the cold milk blend and 1 1/2 tbsp of the dill and season. Pour the egg mixture into the tart shell and cover with crabmeat. Sprinkle the remaining dill and bake for 30-35 minutes or until the pastry is golden brown and the filling is set. Serve hot or cold.
Now that your table is set, it's time to put on a pot of freshly brewed coffee. Let the fika movement inspire your morning/afternoon brew by taking a few notes from Fika, the art of the Swedish coffee break. Learn how to unwind and truly enjoy your restful brunch experience the Swedish way.
If gluten-free is not your thing, check out our full collection of cookbooks by clicking HERE, and for inspiration on how to set a creative table, check out our dining collection by clicking HERE.