Gluten Free Pumpkin Pancakes

Test One of our newest product!  

Gluten Free Pumpkin Pancake Mix

We prepared the pancakes then topped them with Fried Apples & pure Maple Syrup!

Our Maple Syrup is ORGANIC and straight for a family owned Vermont operation.

The mix is a blend of Grandma Farmer's BETTER THAN WHEAT gluten-free flour blend, buckwheat, deyhdrated Grandma Farmer's (our own) organicly grown dehydrated pumpkin powder) baking powder, Grandma Farmer's pumpkin spice blend, salt.  You add optional egg and some milk or dairy free alternative (we used Coconut Milk to make these).

These pancakes definately passed the Gabby test!

Broccoli, Mushroom, Ham Frittata

24 servings

12 eggs
3 cups whole milk
1/4 cup flour (or your gluten-free blend)
4 cups chopped broccoli
2 cups sliced mushrooms (or more broccoli)
4 cups diced ham
4 cups shredded cheddar

1. Whisk the eggs, milk and flour in mixing bowl until combined
2. Cook the broccoli for just a few minutes and drain completely.  Pat Dry.
3. Add the broccoli, ham and cheese to the egg mixture and mix well.
4. For 2-3 servings scoop 2 cups into a zipper freezer bag, and for 4-6 servings 4 cups.  Seal, label and freeze.

To Serve:

1. Thaw egg mixture over night in the refrigerator
2. Preheat oven to 350 degrees.  Grease a pie pan or spray with cooking spray.
3. Pour egg mixture into pie pan.  Bake for 30-35 minutes for small or 45-55 minutes for large.  Egg mixture should be set (a knife inserted in the center of the dish will come out clean).

Slow Cooker Sausage Breakfast Casserole

                    

Ingredients

• 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
  1 pound cooked sausage
  2 cup (8 ounces) shredded mozzarella cheese
  1/2 cup (2 ounces) shredded Parmesan cheese
  1/2 cup julienne cut  dried tomatoes (or 1 cup diced fresh tomato)
  6 green onions, sliced
  12 eggs
  1/2 cups milk
  1/2 teaspoon salt
  1/4 teaspoon ground black pepper

Directions

1. Oil a 6 quart slow cooker. Layer 1/2 of the potatoes on the bottom of slow cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, tomatoes and green onion. Repeat layering.
3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

***NOTE*** This is a perfect meal for freezing.  I combined all the ingredients instead of layering, and divided into three bags.  Use a smaller crock pot.  For over-night cooking I like to use a timer to start the pot.  OR, thaw and cook in the oven in the morning.