Saturday Breakfast, Gluten-Free Breakfast Quesadillas

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Saturdays. Sweet, sweet Saturdays.

It seems like a recurring theme for me. I always try to pretend like I am going to steal some time for myself come Friday evening, like I am going to sleep in, no matter what the rest of the family need on Saturday morning! . Most stay-at-home moms will probably understand that sentiment. I FINALLY have an extra pair of hands home for two full days and I won’t have to rush out of bed to get the day started, get lunches packed, get kids motivated to do their morning routines to get off to school without their teachers or peers knowing JUST how close we are each morning to NOT making it to school in one piece {let alone with a special-diet lunch & snack in tow for two kids}.

Every week on Friday evening, I take a deep breathe and celebrate the weekend, and I tell myself, “I am totally sleeping in in the morning.”. 

Every Saturday morning, I wake up {halfway} to a nursing baby who has been by my side since the first time he cried from his crib in the middle of the night. I wake up a little more when my seven year old come and wraps her little arms around me and steals all of my fuzzy cover for herself. And then, I wake up almost completely by the time my five year old makes himself a nest in the bend of my knees and starts whispering, “Momma. Momma, is it time for breakfast yet?”

He is a boy after his Mommy’s heart! Breakfast is hands-down my favorite mealtime. I am a waffle-a-holic, a crepe-addict (never planning to recover, either), and a lover of breakfast muffins and breads! But, today, I was in the mood for some eggs, and so I set the kids up with a cartoon, waited on my husband to roll out of bed and start a pot of coffee, and I began whipping up all the fixings for some breakfast quesadillas: got some nitrite-free bacon cooking in the oven, had some organic refried beans warming in a small saucepan, and scrambled up some beautiful pastures eggs.  I oiled the griddle with a little coconut oil and placed a brown rice tortilla down {I had some from Trader Joe’s}. The, I smeared some refried beans onto the tortilla, piled on some eggs & some bacon pieces, and topped with another brown rice tortilla. I let it all crisp up a bit and then flipped. I cooked that side to a golden brown and then transferred to a cutting board to cool and slice.

Me and Daddo  {this is my husbands official father name, by the way} had some salsa Verde and some raw cheddar cheese on ours and called it a delicious start to our day! Hope yours was delicious, too!

Paleo Pita Tortillas

Pita Tortillas with Hummus
Pita Tortillas with Hummus

Over the years of our special diet, we have gradually lessened and lessened the amount of grains we eat. At the same time, we have switched our brains off of that once prominent desire for a bread every day or even at every meal. Now ~ even though we don’t feel deprived of our breads, we certainly ENJOY a bready texture every now and again.

I ran accross the idea on another blog site, Slim Palate. I varied the method a bit, but I thought the outcome was fantastic! These cauliflower tortillas have a super-short ingredient list. I love super-short ingredient lists!

Cauliflower
Eggs
Seasoning

For what I would consider minimal effort (trust me, I have seen MUCH more labor-intensive tortilla recipes!), you have a grain-free bread option that tastes, to me, like pita bread. My family has taste-tested these beauties a handful of times now and they are one of those magic-trick creations – they always do a dissappearing act! Hope you enjoy.

Tools you will need:
A food processor or blender
A food net or cheesecloth
A baking sheet
Parchment Paper ~ Unbleached
Preheat oven to 375 degrees f.

Ingredients:
2 small heads of cauliflower (you will need 4 cups of “riced” cauliflower)
4 eggs (preferably from pastured, humanely raised chickens)
2 teaspoons Real Salt Organic Seasoning Salt

Start by trimming the cauliflower to remove the stem. I used my vitamix to finely chop down the raw cauliflower into a “rice”. You could most definitely use a food processor. (I don’t own one.)

Next, place the cauliflower in a large stock pot and add a cup or two of water. Bring to a boil, then cover, turn off your heat, and let sit for 5 minutes, just to soften the tough cauliflower.

Next, I added the cauliflower, water and all, back to the Vitamix. I would NOT recommend an immersion blender here. Pulse a handful of times to be sure you chop down any of the larger pieces and get an even, gritty consistency.

Strain the cauliflower using a fine mesh bag or cheese cloth. Be careful not to burn yourself. Strain as much water out as you can.

Dump the strained cualiflower into a mixing bowl and add the 4 eggs and the seasoning salt. Mix well. Your “batter” will be kind of runny and gritty, but don’t be alarmed. These will surprise you!

You should be able to make 6 rounds on your parchment-lined baking sheet. Mine were about 5″ in diameter. I spooned the mixture on and spread it into a circle with the back of the spoon.

cauliflowerpita1

Place in the oven for 12 minutes. You will see that the edges begin to look cooked (similar to watching for a pancake to know when to flip it). Carefully, peel the pita tortillas from the parchment and flip.

Place back in the oven for another 12 minutes. Repeat with remaining batter. (Should make 16-18 pitas-tortillas)

Notes: The original recipe I saw had lower cooking times and called for the extra step of browning these off in a skillet. I found that I was able to achive the browned surfaces with the higher cook times and save myself a step. I may brown them before a future meal for a crispier texture if that specific recipe seems to fit that texture. But, we all enjoyed these as a pita-type bread. A delicious grain-free winner!