Breakfast is the most important meal in my opinion. You are just running on empty if you don’t fill the tank early in the day. I like to start my day with a savory gluten-free everything bagel, topped with a mashed ripe avocado and Nova Lox. A fresh gluten-free bagel is a rare treat but you can find lots of gluten-free varieties in the freezer section. I have been known to eat this sandwich at lunch and sometimes even dinner.
Preparation time: 10 minutes
1 gluten-free EVERYTHING* BAGEL, halved and toasted 1/2 ripe AVOCADO, mashed SALT & PEPPER to taste 2 slices SMOKED SALMON (aka Nova Lox)** Optional Toppings 1 slice of TOMATO 1 slice of ONION
*The traditional New York Everything Bagel contains: Poppy Seeds, Sesame Seeds, Black Sesame Seeds, Minced Dried Garlic, Minced Dried Onion, and Sea Salt
**There is a difference between lox and smoked salmon. Lox is salt-cured and not smoked. Must people really want smoked salmon, which is cured and smoked. Nova Lox, which originally came from the waters of Nova Scotia, is a type of cold-smoked salmon that is preferred to salty 'belly' lox.
SLICE the bagel in half and TOAST
SLICE the avocado in half lengthwise, twist it, and remove the pit
MASH 1/2 the avocado and ADD salt and pepper to taste
Sometimes, I just crave a breakfast muffin. I like to heat them for 30 seconds in the microwave and then slather Vegan cream cheese on top. I tend to throw the kitchen sink of spices into these muffins so that the flavors of winter just explode in every bite. Adjust the spices and add-ins to match your mood.
Cooking Time: 45 minutes
1-2/3 cup All Purpose GLUTEN-FREE FLOUR 1/2 teaspoon CINNAMON 1/2 teaspoon CLOVES 1/2 teaspoon NUTMEG 1/2 teaspoon GINGER 1/4 teaspoon BAKING POWDER 1 teaspoon BAKING SODA 1/2 teaspoon SALT 3/4 cup HONEY 2 EGGS (or Vegan egg replacer) 1/2 cup melted Vegan BUTTER (I use Earth Balance)* 1 15-ounce can of PUMPKIN PUREE (not Pumpkin Pie Mix) 1/4 cup cold WATER 1/4 cup dried CRANSBERRIES or RAISANS 1/4 cup chopped WALNUTS 1/4 cup dairy-free chocolate morsels (optional) 18 Paper Muffin LINERS
*If you are watching your fat, you can replace butter with APPLESAUCE.
PREHEAT oven to 325 degrees F.
LINE 2 12-cup muffin tins to handle about 18 muffin cups.
In a large mixing bowl, MIX all dry ingredients together well.
In the same bowl, ADD all the rest of the ingredients and just throw it on top of the dry ingredients. STIR to combine. (I use a wooden spoon but I guess you could use an electric mixer.)
SPOON the batter into the lined muffin cups until each is about 3/4 filled.
BAKE for 40-45 minutes. (About 1/2 the time if you are making mini muffins).
TEST for doneness by inserting a toothpick (or another tester) into the center of a muffin. If it comes out with only a few moist crumbs on it, then they’re done.
COOL for 10 minutes before removing them from the tins. If the muffins are stuck to the tin you can run a knife around them to loosen.
Storage: You can store the muffins at room temperature in an airtight container for up to 5 days or freeze them for 3 months.