French Toast Souffle

If you haven't noticed, I don't really ever make the same thing twice, except maybe a few absolute favorites.  So I'm always dreaming up something new, or at least trying too.  I guess that's what makes cooking fun to me.  Experimentation and creative expression.

Today's brunch was inspired by cravings for french toast, and modified by a need for nutrients and a stick-it-in-the-oven-and-forget-about-it prep. 

So here it is...

French Toast Souffle

Serves 4 to 6 guests

two loaves crusty bread cubed (I made one GF and one regular cinnamon raisin bread for Aaron)

coconut oil

1/2 C blueberries

brown sugar and golden raisins for sprinkling!

(Really you can use anything you like or have on hand to make this dish delicious. Nuts, berries, dried fruit, spices, pumpkin puree, and of course CHOCOLATE is always an option. Experimenting is half the fun!)

For the Batter:

6 eggs

1-2 C milk (eyeballed it)

1/4 C greek yogurt (love Greek Goddess brand)

3 T agave nectar

2 T chia seeds

2 T flax meal

1/4 t nutmeg

Oven: three hundred seventy-five degrees

Whisk batter ingredients well and place in fridge.

Coat two loaf pans with coconut oil.

Place bread cubes and blueberries in respective pans. 

Pour half of the batter evenly over each loaf.

Sprinkle sugar and raisins.

Cover with foil and bake for fifty minutes on bottom rack.

Best served with a touch of butter and blackberry jam.  

Bon Appetit!

Tastiest Gluten Free Pancakes To Date

Imagine...coconut infused, oat, flax, yogurt, chocolate goodness...in a pancake!

It gets better...I consider this GF Bisquick-based recipe my crowning achievement because not only is it quick and easy, it's healthy, AND my husband absolutely loves them.

So here it is...

1 C GF Bisquick Mix
1 C milk (dairy or almond)
1 egg
1/4 C Greek yogurt (I used Honey flavoured "Greek Goddess")
2 T coconut oil (in liquid form please)
2 T flax meal
1/4-1/2 C whole oats (you be the judge)
semi-sweet chocolate chips (as many or as few as you like)

Whisk everything except the chips together in a batter bowl.  Of course you CAN mix the chips in.  I just don't because my Dad always sprinkled them while the cakes were on the griddle.

I like to coat the griddle with coconut oil, and I like my pancakes small enough for easy spatula-flipping. Again, Dad-Dad-Daddio's the one to blame for this one. ;)

I think pancakes are pretty self explanatory from here.

Unlike some, these pancakes are actually awesome reheated too. They don't even need butter and syrup because they're so moist!

~Bon Appetit Friends~

Rebekah’s Tomato Basil Bisque

 2 medium carrots – peeled and chopped

1 medium onion – chopped

2 cans (28 oz.) whole peeled plum tomatoes – drained

2 cups chicken stock

2 teaspoons sugar

1 tablespoon dried basil

1 ½ cups heavy cream

olive oil/butter

salt and pepper

1) Coat stock pot with olive oil or butter and saute carrot and onion at medium-high heat until very tender and caramelized. Salt lightly.

2) Add tomatoes, chicken stock, sugar, and basil. 

3) Bring to a boil.

4) Turn down and let simmer.  The longer the better, but I usually leave it for at least 30 minutes.  As the water evaporates, the flavor increases.

5) Use emulsifier or food processor to blend the soup.

6) Mix in cream last.

7) At this point I taste the soup and decide how much salt and pepper it needs. 

Variations: pinch red chili flakes for spice, chopped red bell pepper, crumbled blue cheese melted in at the end, reduce or omit heavy cream for a lighter soup, or toast some bread in olive oil and top with crunchy homemade croutons.

Bon Appetit!