Oven Baked French Toast

1/4 c. butter, melted
1/2 c. brown sugar
1 T. cinnamon
8-12 slices sandwich bread
6 eggs
1/2 c. milk, cream, or water
1 pinch salt


Place butter in a 9x13-inch baking dish and place in oven heated to 350 degrees. When melted, tilt pan to spread butter to coat bottom of pan.  Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange bread in two layers over brown sugar mixture.

Beat eggs, milk, and salt in a bowl; pour over bread. (Can cover and refrigerate overnight.)

Bake at 350 degrees until golden brown, about 30 minutes.

Adapted from:  http://allrecipes.com/recipe/221259/best-oven-baked-french-toast/print/?recipeType=Recipe&servings=8

Chocolate Chip Pumpkin Bars

2  1/2c. oat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground cloves
1 c. canned pumpkin (not pumpkin pie mix)
2 tsp.vanilla extract
1/2 c. unsweetened applesauce
1/2 c. brown sugar
1 T. olive or coconut oil
1/3 c. chocolate chips, plus 2 T. for sprinkling on top

Whisk together oat flour, baking powder, baking soda, salt and spices; set aside.  In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce. Slowly add in oat flour mixture and mix until just combined. Gently fold in 1/3 cup of chocolate chips. Pour batter into greased 9x13" pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 25 minutes at 350 degrees. Once finished baking, cool 10 minutes.

Adapted from:  http://www.ambitiouskitchen.com/2013/10/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/

Lemon Chicken Pot Pie

1 c. chicken broth
2-3 T. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary
3 T. arrowroot
3 chicken breasts, cooked and diced
1 lb. bag of frozen mixed vegetables

Combine first six ingredients in a large sauce pan and cook over medium heat. Add arrowroot to thicken. Stir in cooked chicken and frozen vegetables. Continue to cook until vegetables are tender. Serve over rice, mashed potatoes, or biscuits.

Lemon Chicken

1 c. chicken broth
1/4 c. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary (or several fresh twigs)
3 T. arrowroot
6 chicken breasts
Rice, cooked

Combine first six ingredients in a large crock pot. Add chicken and coat with the sauce. Cook on low 4-5 hours. At the end of the cooking time, remove the chicken and stir the arrowroot into the sauce to thicken. Serve over rice.

Oatmeal Coconut Bars

3/4 c. coconut oil
1/2 c. white sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. GF flour
1/2 tsp. salt
1 c. oatmeal
1 c. coconut flakes, unsweetened

Blend oil and sugars together. Then add eggs and vanilla. Stir in dry ingredients. Pour into a 9"x 13" pan and bake at 350 degrees for 25 mins.

Lentil Cookie Bars

1 c. lentil flour
1 c. oatmeal flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. brown sugar
1/4 c. white sugar
1/2 c. coconut oil
2 eggs
1/2 T. pure vanilla extract
1/2 c. chocolate chips

Combine dry ingredients, then stir in wet ingredients until a thick batter forms. Add chocolate chips. Place dough on a parchment-lined cookie sheet, and spread as much as possible, til about 1/3" thick.    Bake at 325 degrees for 25 mins, until lightly golden all over.

(May also use as a cookie cake.)

Hot Cross Buns

2 1/2 c.gluten-free flour
1 3/4 tsp. xanthan gum (omit if your blend already contains it)
1/2 c. sugar
3 tsp. instant yeast
1 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. salt

1 c. cranberries
1 tsp. pure vanilla extract
1/2 tsp. vinegar
3/4 c. warm water
2 eggs
1/2 c. butter, melted and cooled

1 cup powdered sugar
2 to 3 teaspoons water

In the bowl of a stand mixer, place the flour, xanthan gum, granulated sugar, yeast, cream of tartar, cinnamon, allspice and salt, and whisk to combine well. Add cranberries and toss.

Add the vanilla, vinegar, water, eggs and butter, and mix until dough forms a large ball. Divide the dough into 12 pieces and roll each piece of dough into a tight ball. Place the buns about 2 inches apart on parchment-lined baking sheets. 

Place in a warm and humid, draft-free environment to rise until about 140% of their original size. They will rise more during an “oven spring.” 

Bake at 350 degrees until the buns are golden brown and firm to the touch, 25 to 35 minutes. Allow the buns to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

While the buns are cooling, make the icing for the cross. In a medium-sized bowl, combine the remaining 1 cup confectioner’s sugar with 2 teaspoons water. Mix to combine well. Once the rolls have cooled completely, use the icing to make a "cross" on the top of each bun.

Adapted from: http://glutenfreeonashoestring.com/hot-cross-buns-revisited/

These are soooo good and surprisingly easy!