Fall Baked French Toast

Dry, crusty bread works best.  Cut into 1 inch cubes

Grab your ingredients!

Pour batter over bread

Cover and place in refrigerator overnight

Pull out in the morning and dust with brown sugar and cinnamon

Pumpkin French Toast Bake

Ingredients
I loaf of GF bread cut into 1-inch bread cubes
7 large eggs
2 cups coconut milk
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice (see above recipe)
1/2 cup pumpkin puree
3-4 tablespoons brown sugar for topping
optional: pecan or walnuts for topping

Cube bread (1 inch squares).  A dry, crusty bread works best.  Cut until there is enough bread to fill a 9x13 pan (about 4 cups).  Grease a 9x13 Pyrex dish or stonewear baking dish.  Fill dish with bread.

Whisk eggs until fluffy, add milk, vanilla, spice, and pumpkin puree.  Combine until well mixed.  Pour over bread in dish.

Cover and let sit in refrigerator over night. 

In the morning preheat oven to 350 degrees.  Uncover and top with brown sugar and optional nuts.  Dust with cinnamon sugar.  Bake for 35-35 minutes until it is no longer wet.

Serve with maple syrup or Coconut Nectar.

Crockpot Pumpkin Cinnamon Rolls

Optional to let them rise on your stove and then bake them...

Fall Crockpot Cinnamon Rolls

Rolls:

3 1/4 cup GF flour

Plus up to ½ cup tapioca starch for kneading and dusting work surface

1/3 cup sugar

½ cup coconut milk (110°)

1 cup pumpkin puree

1/3 cup coconut oil (melted and warm but NOT hot)

1 egg or egg replacer substitute

2 tsp. guar gum or Xanthum gum (omit if your GF flour blend has this)

2 ½ tsp. instant yeast (Red Star SAF) other brands will require proofing of the yeast

Filling:

¼ cup Earth Balance Soy Free Butter

1/3 cup packed brown sugar

1 tsp. cinnamon

5 tsp. pumpkin pie spice

Icing:

2 cup powdered sugar

1/3 cup Earth Balance Soy Free Butter

½ tsp. vanilla

¼ tsp lemon juice

(optional: 4 oz. dairy free cream cheese)

(optional: maple syrup in frosting)

Directions:

Grease crock-pot with Spectrum shortening.  Turn to warm (lowest setting possible.)  Combined filling ingredients and set aside.  In a large bowl or in a mixer, combine roll ingredients, adding yeast last.  Dough will be sticky.  Dust your work surface with flour.  Using puree verses canned pumpkin will alter how much flour is needed.  Place dough on floured surface, grease hands and begin kneading until dough is not sticky but still very soft.  Add flour as needed.  Knead dough for 3-5 minutes.  Roll out dough into a rectangle and spread filling mixture over dough, leaving one long edge without filling.  Roll dough towards uncovered edge.  Cut into 8-10 pieces.  Place rolls into crock-pot.  Let sit for 30 minutes or until they double.  Turn crock-pot on high and cook for 60-90 minutes.  To check for doneness, insert tooth pick in center roll.  It should come out clean.

Mix together icing ingredients.  Pour over rolls once removed from crock-pot.  Serve and enjoy.

Dutch Babies (Say What?)

Eat quickly before it goes flat.

I just had to find out for myself what a Dutch Baby AKA German Pancake was.  I had been seeing tons of Pinterest posts on them.  All containing gluten of course.  I had to come up with my own to make it gluten free.  Sitting down with about 5 versions of Dutch Babies, this is what I finally came up with.  Was quite delish, especially with maple syrup.  Oh yeah!

Seperate yolks and white,  combine dry ingredients with the yolks.

Whip those whites up until they form nice stiff peaks.

Combine yolk mixture and whites by GENTLY folding them together.

  

Pour into a hot cast iron pan, cover with a lid let cook on stove top.

Ahem, please ignore the oven, its been used quite a bit lately.   Put your Baby in the oven.  (not a literal one... the yummy egg thingy)

Drizzle with maple syrupy goodness.

German Pancakes

Ingredients:

4 eggs (yolk and whites seperated)

¼ cup gluten free flour

¼ cup water

¼ cup coconut milk

¾ tsp. salt

1 TBSP sugar

(optional~ 1 tsp. grated lemon rind)

2 TBSP butter, coconut oil or butter substitute for pan

Directions:

1.)Bring water and coconut milk to 85° degrees.

2.) Heat a cast iron pan on the stove over medium heat and turn oven on to preheat to 400°

3.) Mix egg yolk, milk, water, flour, salt.  Set aside

4.) Beat egg whites until soft, firm peaks form, but not dry peaks.  Lightly beat in sugar.

5.) Gently fold in yolk mixture.

6.) Add butter to cast iron pan, when melted add mixture, cover and let cook for 5 minutes on stove top.

7.) Remove cover and place in the oven for 5-7 more minutes.

Serve immediately with syrup, jam or topping of choice.  This will fall as it cools and that is normal.

Bagels by the Dozen (or Dozen and a Half)

Bagels

Dry ingredients

2 cups superfine brown rice flour

1 ½ cup tapioca flour

¼ cup teff

¼ cup oat flour

¼ cup Darifree powdered milk

2 TBSP rice bran or flax meal

2 ½ tsp. guar gum

1 ½ tsp. Real Salt

½ tsp. baking soda

Proof yeast

1 cup water (110°- 115°)

2 tsp. sugar

1 TBSP yeast

Wet ingredients

2 TBSP Spectrum shortening

2 TBSP Earth Balance Soy Free

2 TBSP raw honey

1/3 cup water (110°-115°)

4 egg whites

Lightly grease a pan for the bagels to rise on.  Preheat oven to 425°. Mix dry ingredients together.

Proof yeast by mixing water, sugar and yeast together, let sit 5 minutes.

Add shortening and butter to 1/3 cup water and let melt.  Add to dry ingredients. 

Add honey and egg whites, then add proofed yeast.  Mix for 5 minutes until smooth.

Grease hands and shape into 16 small balls.  Flatten to about ½ inch thick and make a big circle in the middle.

Cover and let rise in a slightly warm location for 45-60 minutes.  Meanwhile, bring a pan of water and 1 tsp. sugar to a boil (sugar will make the bagels shiney.)

After bagels have risen, add 3 at a time to the boiling water.  Boil 1 minute, then flip and boil for 30 seconds on the second side.

Using a slotted spoon, put on a cookie sheet dusted with teff grain. 

Bake for 20-25 minutes.

(NOTE:  there aren't any finished product pictures, because these ALWAYS get gobbled up right away)

Boiling the bagels gives them that nice shiny, chewy texture, yum and yum!

Already to be baked!