My Trader Joe’s find this week….Cinnamon Bun Spread! So I knew right away French Toast would have you happen this weekend! I had some canned pumpkin in the fridge, so this delicious breakfast was an easy, delicious weekend treat.
1 serving: 2 slices gluten free bread (or your favorite bread) 1 egg 1 tsp Pumpkin puree 1 tsp Cinnamon 1 tsp Pumpkin pie spice 2 Tbsps almond milk (or your favorite milk) Toppings: Cinnamon Bun Spread Powdered Sugar (optional)
Combine egg, pumpkin, spices and milk. Soak bread in mixture. Pre-heat skillet to med-high heat. Melt butter or add oil or oil spray to prevent sticking. Place soaked bread in. Cook until golden brown (about 3 min) flip and cook other side.
Top with Cinnamon Bun Spread and Powdered sugar and enjoy.
One of the 1st things I learned to cook when I was a kid was UFO’s. My mom had a cookbook with a section for kids and this recipe was in there. Next I moved on to French Toast. This is still the easiest way for me to cook eggs with the perfect runny center.
Step 1: use a small glass or circle cookie cutter to make a circle in the middle of your bread (my bread is small because it is gluten-free)
Step 2: butter both sides of your bread.
Step 3: Have a skillet or griddle ready at medium heat. Place bread in and light toast on each side
Step 4: break egg into the hole, let bottom of the egg cook, then flip to cook other side.
My favorite way to start Sunday, is brunch! Coming up with new, delicious recipes to share with my family, relax and just hang out in our PJ’s. Before I even got to try it I heard my son “this is really good”. I knew it would be a keeper. Super moist, delicious, and you would never know it is gluten-free, vegan and low sugar.
1 1/2 cups Oat Flour (ground oatmeal)
1/2 cup Buckwheat Flour
1 tsp Baking Powder
1 tsp Xanthan Gum
1 Tbs Cinnamon
2 Tbs Chia Seed
3 Tbs Sugar (or coconut sugar or Stevia)
Dash of Salt
Mix all together in a bowl
2 Tbs ground Flaxseed (for flax eggs) add water and let sit 10 minutes
In another bowl mix together:
3 overripe bananas, mashed
1 grated zucchini (peeled optional)
3 Tbs Maple Syrup (can sub honey if not vegan)
3 Tbs Peanut Butter (can sub any nut butter)
add the flax eggs mix together, slowly add the dry ingredients and mix by hand, fold in 1/2-1 cup chocolate chips (your choice)
Pour mixture in greased pan, top with crushed pecan and raw sugar (totally optional) Bake in a preheated oven at 350 degrees for 30-35 minutes until a toothpick come out clean.
Let cool slightly (the chocolate chips will be little lava pockets) and enjoy 🙂
Inspired by my kids fondly remembering the coffee cake of their school-age years. I whipped up a batch of the good old Bisquick recipe for them and went to work on a gluten-free, vegan version for me. Then we made a pot of coffee, brunch on the patio, enjoyed a beautiful Sunday morning. My coffee cake received a thumbs up and ” that’s really good”, even next to a gluten filled cake.