Simple Gluten Free Kitchen

Breakfast/Brunch

Homemade Granola (With Maple Syrup Or Date Paste)

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Healthy, crunchy, and chewy granola. It makes a great energy boosting breakfast, healthy option for snack and a good dessert accompaniment, sprinkled over yogurt, ice cream or warm bubbly fruit crisp. This recipe for granola is super easy, cheap and also allows you to control the sugar and add the ingredients that you like and avoid that you don’t.

Methi Wali Makki ki Roti

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Punjab is India’s ‘bread basket’ and flat breads are made fresh everyday from various grain and bean flours such as wheat, sorghum, barley, buckwheat, corn and chickpea. Come winters and, it’s makki ki roti or yellow corn flat bread, that becomes staple in every punjabi household – be it breakfast, lunch or dinner. Corn often referred to as maize in Punjab, is gluten free which makes it a good option for those who are allergic to wheat.

Traditionally, Makki ki roti makes a splendid combination with sarson ka saag (cooked mustard greens) but it can also be cooked in other ways to relish with yogurt and butter. This recipe is flavored with fresh methi (fenugreek leaves). Rich, pungent and slightly bitter, fenugreek leaves are extremely nutritious and turns a plain makki ki roti into something delicious and healthy!

Gobhi Paratha

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Paratha is a popular breakfast food in North India, especially Punjabi household. I remember those days in India when I used to eat paratha every other day with malai (cream collected from boiled milk) or churned butter. Now with change in lifestyle and dietary habit I don’t eat paratha on regular basis but whenever I do, I enjoy with whipped butter.

Since paratha is usually stuffed with some kind of vegetable filing, it is best suited for the start of the day, preferably a lazy Sunday brunch, when you have no time to cook separate breakfast and lunch. It is generally served with just pickle, butter and yogurt, but it goes well with any spiced curry.Can anyone guess what curry have I served with gobhi paratha?

Polenta Upma

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There are many reasons to love polenta. I often make a large tray of polenta and freeze the leftover so that it can be used for fries, croutons, tapas snacks and upma. When I did a post on polenta cakes with crunchy cilantro pesto, I said to freeze the scraps that you get from cutting polenta rounds for anther recipe. Upma, was that recipe I was talking about.