3 Easy Gluten-Free On The Go Kid-Friendly Breakfasts, #Glutino#Giveaway

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Gluten-free bread which will leave you wondering
why you don't always use gluten-free flour!

“Defer no time, delays have dangerous ends.” (Shakespeare, William. Henry VI, Part I: Act 3, Scene 2, Line 34)  Not all of us are strategizing about how to free France from England like Joan of Arc in Henry VI, Part I. But most of us are organizing and multi-tasking children, church/temple, family, friends and work obligations. “Like sands through the hourglass, so are the Days of our Lives.” (To quote the modern day maestros of drama.) In other words, we don’t have time to dilly-dally in the kitchen while life is calling us to share precious moments with those we love.

Take a break with the Ninja Baker's gluten-free gem
of a strawberry treasure muffin. 

I’ve created 3 Easy Gluten-Free On The Go Kid-Friendly Breakfasts so your schedule can be freed up to cuddle with those close to you. And, yes, to also free up a bit of time for that pampering you’ve been putting off. So, no more excuses. Make the 3 Easy Gluten-Free On The Go Kid-Friendly Breakfasts and skip off guilt-free to the day spa or to that mani-pedi or to the time-out on the couch to watch the Days of our Lives

Perfect grab 'n go gluten-free almond butter chocolate chip scones. 

P.s. If you need convincing that gluten-free is THE healthiest choice you can make, read Dr. Wayne Dyer’s article about avoiding gluten.

Gluten-Free Cranberry Ice Cream Bread

Delicate tones of vanilla, cranberry and almonds hit high notes of deliciousness in this oh-so-hard to believe it’s gluten free bread.

Ninja Note: High quality ingredients such as organic ice cream, sucanat sugar and Glutino Gluten Free Pantry All Purpose Flour do help to produce perfection!

This recipe is adapted from MyRecipes.com.

  • 1½ cups Glutino Gluten Free Pantry All Purpose Flour
  • 2¼ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 pint organic vanilla bean ice cream, softened
  • 1 cup dried cranberries
  • 2/3 cup thinly sliced almonds
  • 2 tablespoons organic sucanat sugar

Preheat the oven to 350 degrees. Cover the insides of two 5x3 inch loaf pans with coconut oil spray. Dust with Glutino Gluten Free Flour.

In a tall measuring cup or small bowl, whisk together the Glutino Gluten Free Flour, baking powder and salt. In one large bowl stir together the flour mixture and ice cream. Add the cranberries.

Divide the batter between the two 5x3 inch loaf pans. Sprinkle the tops of the loaves with almonds and sucanat sugar.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Ninja Note: For the best results rotate the loaves halfway in the baking process.

Gluten-Free Strawberry Treasure Muffins

Tender crumb muffins with a surprise strawberry jam treasure inside. Friends and family will be happy to grab these gluten free on-the-go breakfast yummies.

  • 6 tablespoons vegan, non-dairy butter, softened
  • 2 eggs, lightly beaten
  • ½ teaspoon vanilla
  • 1 package of Glutino Gluten Free Pantry Muffin Mix
  • 1 cup French Vanilla Coconut Milk Creamer
  • 18 teaspoons of strawberry jam

Preheat oven to 350 degrees.

Line muffin tins with 18 cupcake cases. Spray with coconut oil spray so the muffin easily releases from the cupcake case paper. 

Whisk together the butter, eggs and vanilla in a bowl. Add the Glutino Gluten Free Pantry Muffin Mix and cup of creamer. Combine well. Fill the cupcake cases with a heaping tablespoon of batter. Drop one teaspoonful of strawberry jam in the middles. Cover with another heaping tablespoonful of batter. Sprinkle with pink sugar.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Gluten-Free Almond Butter Chocolate Chip Scones

Gluten free almond butter mingles with mini chocolate chips in a grand blast of scone scrumptiousness. Glutino Gluten Free Pantry Muffin Mix is the matchmaker who brings together the simpatico ingredients.

  • 1 Glutino Gluten Free Pantry Muffin Mix
  • ½ cup frozen butter
  • ¼ cup crunchy almond butter
  • ½ cup French Vanilla almond milk + extra for brushing the tops of the scones
  • ½ teaspoon almond extract
  • 1 egg, slightly beaten
  • ½ cup mini chocolate chips

With a pastry cutter (or two knives) cut the butter and almond butter into the muffin mix. Once the mixture is coarse and crumbly, add the almond milk, almond extract and egg. Fold in the mini chocolate chips.

Create mini scones with a mini ice cream scooper and drop onto a parchment lined cookie sheet. Flatten. Brush with almond milk. Freeze for 2 hours or overnight.

Bake in a 375 degree oven for 15 minutes or until the edges are golden brown.


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Congratulations to David, Katie and Linda for winning the free Glutino gluten-free product coupons.


Wishing you the good fortune of winning the giveaway on another NinjaBaker.com post (coming soon!)

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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