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    Grain-Free Breakfast Casserole

    Grain-Free Breakfast Casserole

    Grain-Free Broccoli, Bacon and Cheddar Breakfast Casserole 


    Before we started Guiltless in 2012, we actually began this healthy, gluten-free, grain-free and low-carb foods thing with crustless QUICHES! That's right, you are talking to the Quiche Queen here... or at least that was the name of the company. We specialized in delicious, low-carb, crustless quiches. And it was out of serving a crustless pizza quiche to a friend, that he said, if y'all can come up with a bread that tastes like real bread but isn't... you'll have it! 

    So, we created a bread (well, it wasn't us at all, the idea was given to us from up above)! Using seeds. Not grains. Not almonds. Not coconut. But 7 superfood seeds! So now that we have this amazing bread, I had to add it to our most beloved quiche recipe of all time, the Turkey Bacon, Broccoli and Cheddar! It's even better now with the addition of Guiltless Bread cubes. The bread gets soft and seasoned on the inside of the breakfast casserole, and they get golden and crispy on the outside. 

    We use half and half plus almond milk in this recipe to give it that rich and buttery flavor while still cutting down on dairy and milk fat. We have tried it with just almond milk, but you don't quite get the rich and creamy flavor you want to bite into in a dish like this. And since we use turkey bacon instead of pork, you don't get nearly as much of the fat rendering from the bacon, so the half and half helps! 

    This breakfast casserole is perfect to serve on Thanksgiving morning or to have over the weekend if your family and friends are staying a few days. It is a crowd pleaser and fun to gather around with ones you love! 

    We hope you make this recipe for the holidays! And please let us know how you like it! 

    Happy Thanksgiving to you and yours, 


    Gluten-Free Quiche Recipe 


    4 cups broccoli florets

    non-stick cooking spray, divided

    6 strips turkey bacon, sliced in half lengthwise, then cut into 1/2 inch pieces

    12 organic eggs

    2 teaspoons Dijon mustard 

    3/4 cup half and half

    3/4 cup almond milk

    1 teaspoon sea salt

    1 teaspoon fresh cracked black pepper

    4 slices Guiltless Sandwich Bread, cut small into 1/2 inch cubes

    3 cups shredded sharp cheddar cheese, divided


    Preheat oven to 425 degrees

    In a large pot of boiling salted water, add in the broccoli and cook for 3 minutes; until just tender enough to pierce with a fork. Drain in a colander, and cover with ice and cold water to stop cooking. 

    In a medium skillet, put on medium-high heat, coat with cooking spray, add in the cut bacon pieces, and cook for about 5-6 minutes until browned but not completely crispy (they will finish cooking in the quiche in the oven). 

    In a large mixing bowl, crack eggs and beat with a whisk. Then add Dijon mustard, half and half, almond milk, sea salt, and pepper, whisking until combined. Add in cubed bread and 2 cups of the cheddar cheese, stir to combine and completely coat bread cubes. 

    Spray a 9x13 inch casserole dish with cooking spray. Spread out the blanched broccoli in the dish. Pour in the egg and bread mixture over the broccoli, and move the broccoli around so the egg can get distributed everywhere. Lay the bacon pieces on top of the egg. Finish by sprinkling the last 1 cup of cheddar on top. 

    Bake for 25 minutes or until the top is browned and crispy. Test the center with a fork or toothpick. (Cover with a sheet of parchment paper and cook for an additional 5-10 minutes if the center isn't done.) 

    Cut into squares and serve! 


    Super Almond Butter Cookie Recipe

    Growing up, peanut butter was a staple in our household. My dad loved to make me waffles with peanut butter and whipped honey. Quiet possibly one of the most delicious breakfasts on the planet. I also was a chunky kid not matter how much I excercised in competitive gymnastics! ;) Thankfully, us kids of the late 70's, 80's and 90's are now the millennials who are the game changers when it comes to the food industry! We know what didn't work for us, and we're changing it! Guiltless Superfoods is so honored to be part of this food revolution! And we are also stoked that we can make our two sons a very similar delicious breakfast that I grew up eating, but now with much healthier alternatives that won't totally spike their blood sugar, cause inflammation in their bodies or give them sugar crashes. Waffles made with Guiltless Superfood Seed Flour, almond butter and raw honey is what our boys will enjoy, and they will never know what that processed alternative Eggo waffle tastes like...... until their first sleepover right?! ;) 

    Just like the healthier alternative to that favorite breakfast, here is the healthier alternative to a favorite cookie. Turn that old peanut butter cookie into a now Super Almond Butter Cookie with this delicious recipe! Not only are these cookies loaded with healthful benefits from our Superfood Seed Flour, but we've added superfood organic, unrefined coconut oil, too! They are soft and chewy with a buttery + slightly aromatic coconut flavor! Deeelish! These are no ordinary cookies - these are super cookies!! 

    *We've made these yummy cookies with chopped almonds, and without the chopped almonds, as well. Both ways are delicious, but we decided we prefer them without. Just keeps them with a really creamy and smooth texture throughout. 



    1 cup creamy almond butter

    2 tbsp organic, unrefined coconut oil

    1 organic egg

    1 tsp vanilla extract

    1 cup organic coconut palm sugar

    1 cup Guiltless Superfood Seed Flour

    1/4 tsp baking powder 

    (*Optional 1/2 cup chopped almonds. If you're adding them, fold them at final step of dough OR just sprinkle on top of cookies before baking for a garnish) 


    All you need is a large mixing bowl and a whisk! 

    Preheat oven to 350 degrees. 

    Add your wet ingredients and coconut sugar to the bowl and whisk until smooth. Add in dry ingredients: flour and baking powder. Whisk again until all combined. 

    Line two cookie sheets with parchment paper and spray with cooking spray (even though the parchment is non-stick, I will spray anyway just to make sure my cookies don't stick and break apart when loosening with spatula).

    Using two tablespoons, drop balls of cookie dough on your lined sheets. I like to do just two cookies per row to make sure to give them plenty of room. They will spread out a bit. Do this process on a surface other than your oven, as the oven will start to melt the coconut oil. 

    After all the balls of dough are on your cookie sheets, gently press them down with the palm of your hand, making a thick round circle. You want them thick, not thin.

    Bake for 9-10 Minutes


    This batch has the chopped almonds mixed into the dough. 



    Guiltless Spicy Baked Zucchini Chips

    These delicious little zucchini chips are lightly breaded with our gluten-free, grain-free, low-carb, 7 seed Sandwich Bread with just the right amount of seasoning and spice making them very nice! 

    These are best served hot out of the oven. I've played with slicing them thick and thin, and I prefer them on the thicker side. Try a few different thicknesses and see what you like. 

    My father-in-law who isn't really a health food guy loves these! The spicy, crispy exterior and slightly sweet and soft interior makes these guys ADDICTING! 

    YIELDS: You should get about 28 pieces on each pan, 2 pans. Yielding about 56 chips. 


    • 2 slices of Guiltless Sandwich Bread (about 1.5 cups)
    • 1 cup grated Parmesan cheese
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1/2 teaspoon crushed red pepper
    • 1/2 cup almond milk 
    • 2-3 medium zucchini (about 3 cups) sliced into 1/4-inch-thick rounds


    Preheat oven to 425 degrees. 

    Put Guiltless Bread in a blender or food processor on medium to high speed and blend bread down into coarse bread crumbs. 

    Put breadcrumbs, cheese, sea salt and spices into a medium bowl. Stir with a fork or whisk until thoroughly mixed. 

    Pour milk into a small, shallow bowl. 

    Dip zucchini slices in milk, and dredge in breadcrumb mixture. 

    Place coated slices on a baking sheet lined with parchment paper. 

    Bake at 425 for about 30 minutes, or until browned and crisp. 

    Serve immediately. 

    TexMex Guiltless Pizza

    Wednesday Pizza Night was delicious and made with all simple ingredients we already had at home and you probably do, too! 
    TexMex Pizza on our crispy, Paleo, 7 Seed thin personal size crust { that's gluten-free, grain-free and low-carb, too! } SO good! Salsa as the sauce, then pepper jack cheese, shredded chicken, diced red onion, avocado, oregano and crushed red pepper! Guiltless Pizza Crusts available at Green Grocer,artizone, Peoples RX Austin's Favorite Pharmacy, and online