Category Archives: breakfast

Bakery on Main {Product Review + Giveaway}

BOM logoI’m always on the lookout for gluten-free and allergy-friendly grab-and-go snacks because I spend a lot of time running to and from meetings during the week, and I’m always on the go on the weekends. Plus, now that I’m pregnant, emergency snacks are key for when I am suddenly ravenous out of nowhere. In general, I like my snacks to be:

  • easy to eat one-handed and while walking at a brisk pace
  • small enough to throw in a purse or folio
  • healthy enough to work for breakfast in a pinch
  • small enough to sneak into meetings

With all of those things in mind, granola or cereal bars are usually the best solution (although if you have other ideas, feel free to comment and let me know!), the one caveat being that many gluten-free bars are crumbly and make a mess (not good if you are trying to sneak a snack in a meeting!). I’ve tried a lot of products and was recently provided a sample of Bakery on Main’s line of soft & chewy granola bars.

Bakery on Main via Chosen Bites

These bars met all of my criteria–easily gobbled up while running to my next meeting, small enough to carry to and fro, packed with whole grains and seeds, and because of the chia and flax seed, they hold together very well and won’t crumble in your lap.

These aren’t granola bars in the traditional sense (or at least what I imagine when I think “granola bar”)–they remind me more of a cereal bar because they have a lot of different grains, as well as flax and chia seeds which give them a different feel. There are three different flavors, all of which are free of gluten and dairy, but some flavors do contain different food allergens so make sure to read the allergen warnings if you have food allergies.

Bakery on Main, we officially certify that your soft & chewy granola bars are a Chosen Bite!

Chosen Bites Badge


Want to win a package of Bakery on Main soft & chewy granola bars (your choice of flavor!)? Enter to win below. This contest will be open until August 31, 2014 at midnight. Winners will need to provide their name, mailing address, phone number, and email in order to receive their prize, and will be automatically added to the Bakery on Main monthly newsletter. Good luck!

a Rafflecopter giveaway

**Bakery on Main provided me with complimentary product samples but all opinions are my own.

Chosen Bite: Garden Lites Veggie Muffins {Product Review}

Anyone who knows me knows that I am a snacker: I have smaller meals for breakfast, lunch, and dinner and snack pretty much throughout the day. That’s why I was so excited to receive a tasting package of Garden Lites Veggie Muffins–I’m always looking for delicious snacks to add to my regimen.

Zucchini Chocolate Veggie Muffins

I’m not usually big on store-bought baked goods, especially out of the frozen aisle, but I have to say these Veggie Muffins are pretty darn good. And given how my schedule has been lately, these make an excellent breakfast on the go because you can heat them up right in the bag! I pop it into the microwave for just 35 seconds, throw it in my bag, and eat it as I’m walking to the metro. You can also let them defrost naturally, so add it to your lunch bag and it will be a great 2pm pick-me-up (although I have to say, they are better when they are warmed a bit).

Veggie Blueberry Oat

Veggie Blueberry Oat Muffins

There are five flavors in all:

  • Veggie Blueberry Oat
  • Zucchini Banana Chocolate Chip
  • Zucchini Chocolate
  • Carrot Berry Veggie
  • Golden Corn Veggie

My favorite were the Zucchini Banana Chocolate Chip and Veggie Blueberry Oat, but honestly they were all pretty good. All of the Veggie Muffins are gluten-free, dairy-free, and nut-free, and 3 out of 5 flavors are also soy-free (the chocolate chips in the Zucchini Banana Chocolate Chip and Zucchini Chocolate contain soy lecithin). As a plus, these contain a good amount of protein and fiber.

Congratulations Garden Lites, we officially certify that your Veggie Muffins are a Chosen Bite!

Chosen Bites Badge

*Garden Lites sent me a complimentary tasting package of their Veggie Muffins but all opinions are my own.*

Soft & Chewy Dinner Rolls {GF, DF}

Soft & Chewy Rolls via Chosen Bites #glutenfree #dairyfree

I bet when you read the title of this post you thought, “nah, there is no such thing as a soft and chewy roll that’s also gluten- and dairy-free.” My friend, you would be wrong. I’ve been doing a lot of experimenting with flour ratios and leavening agents (like eggs, yeast, baking powder, and baking soda) and I think I have finally come up with the perfect combination that yields soft, chewy, and oh-so-fluffy rolls.

My biggest breakthrough was discovering that increasing the amount of yeast helped with the rise significantly but did not make them taste like beer bread. I also increased the amount of xanthan gum to provide more elasticity, creating more chew.


I hope you like these rolls as much as I did. I may or may not have eaten two within 10 minutes of them coming out of the oven. I baked mine as separate rolls, but you could also do these pull-apart style in two 8-inch round baking pans, just increase the baking time by 8-10 minutes.

Soft & Chewy Dinner Rolls {GF, DF}


5 tsp active dry yeast
2 cups warm water
1 Tbsp sugar or honey
1 1/3 cup brown rice flour
1 1/4 cups white rice flour
3/4 cup potato starch
1/3 cup tapioca starch
2 + 3/4 tsp xanthan gum
1 teaspoon salt
1/3 cup olive oil
2 eggs
1 egg yolk (for egg wash)
1/2 tsp cold water


  1. Grease 2 jelly roll pans or baking sheet (you can use parchment paper but the rolls won't brown as well).
  2. In a measuring cup or small glass bowl, stir yeast and sugar into warm water and allow to sit for 5-8 minutes until frothy.
  3. In the bowl of a mixer (or you can use elbow grease too), stir together white rice flour, brown rice flour, potato starch, tapioca starch, xanthan gum, and salt.
  4. Whisk together olive oil and 2 eggs (not the extra yolk).
  5. Make a well in the center of the flour mixture and pour in yeast and egg-oil mixture. Using a dough hook, mix on a low speed for 5 minutes, scraping down the sides and around the bottom until the mixture is incorporated. The dough should be sticky but not wet, add a few extra Tbsp of brown rice flour if your dough is wet.
  6. Using a large (2 oz) cookie scoop (or very well oiled hands), portion the dough into 12-15 rolls, spaced about 2 inches apart on baking sheets. You want to do this pretty quickly because the dough will begin rising immediately.
  7. If you like, oil your hands and smooth out the rolls (I don't mind a rustic look so I don't do this).
  8. Cover the rolls with a thin towel and set aside to rise for 20-30 minutes or until the rolls double in size (my kitchen was very warm the last time I made these so they doubled in 20 minutes, just keep an eye on them so they don't over-rise).
  9. Preheat the oven to 400 degrees (if you have convection, use it!).
  10. Whisk together the egg yolk and cold water. Remove the towels and using a pastry brush, VERY gently pat the rolls with the egg wash (actually brushing will deflate them).
  11. Bake for 10-12 minutes until the rolls are a light golden brown and they sound hollow when you tap on the bottom.
  12. Remove rolls to a wire rack and cool completely. Store in the fridge for up to 1 week and in the freezer for up to 3 months (toast a bit before eating for best results).

Coconut Blueberry Granola

coconut blueberry granola via Chosen Bites

I eat yogurt for breakfast almost every morning, and my favorite topping is granola. Don’t get me wrong, some days I like to mix in a big spoonful of homemade cinnamon plum jam, or some chocolate chips and honey, but hands down nothing makes me happier or more satisfied than crunchy, toasty granola.

coconut blueberry granola via Chosen Bites

The thing about gluten-free granola is it’s really expensive, and it’s hard to find it without walnuts or pecans (which I can’t eat anymore after a partial anaphylactic reaction). But no worries, I just make my own and you can do, it’s really easy.

First, pick a set of whole grains you like. My favorite combination is oats (certified gluten-free), buckwheat, millet, and quinoa flakes, but you could also use sorghum, whole quinoa, or even glutinous grains like wheat berries if you are able to eat them. Next, pick some mix-ins: This recipes uses unsweetened coconut, dried blueberries, and sliced almonds but any small dried fruit and nut you prefer will work great. Lastly, pick a spice: Cinnamon, cardamom, or even curry if you want a more savory granola.

This granola is great sprinkled onto yogurt, ice cream, cold or hot cereal, or just eaten out of hand.

coconut blueberry granola via Chosen Bites

Coconut Blueberry Granola

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-7 cups of granola

Adapted from EatYourGreens


2 cups certified gluten-free rolled oats
1 cup quinoa flakes
3/4 cup unsweetened shredded coconut
3/4 cup sliced almonds
3/4 cup dried blueberries
1/2 cup whole millet
1/2 cup buckwheat groats
1/2 cup brown flax seed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup light brown sugar
1 tsp vanilla


  1. Preheat the oven to 350 degrees and grease a 12x16 rimmed baking sheet
  2. In a large bowl, mix together dry ingredients: oats, quinoa flakes, coconut, almonds, blueberries, millet, buckwheat, flax seed, salt, and cinnamon. Stir until ingredients are evenly distributed.
  3. In a small bowl, stir maple syrup and vanilla into melted coconut oil, then stir in brown sugar until dissolved.
  4. Pour coconut oil mixture over dry ingredients and toss to coat with a rubber spatula. You want everything to be evenly coated.
  5. Spread evenly onto the baking sheet and bake for 40-50 minutes, stirring 2-3 times, until everything is toasty and golden.
  6. Cool completely. Store in an air-tight container.