Kasha Krunch: A Healthy Homemade Cereal [Recipe]

So last week I went on a bit of a rant about cold cereal. I said that basically all cold cereal is garbage. And what I meant by that was that almost everything you can get in a box from the center aisles of the grocery store is … garbage (or TRAY-ISH, as my Texan grandmother likes to say). 

Of course there’s the obvious stuff: the sugar cereals like Lucky Charms, Cocoa Pebbles, or my personal college-era favorite, Reese’s Puffs. But don’t be fooled by the “high fiber,” “heart-healthy” cereals like Chex, Cherios, or Kashi Go Lean either. Sure these cereals are higher in fiber and lower in sugar than kids’ cereals, but those are basically candy. Better-than-candy does not = good. It equals less bad. And honestly, only very slightly so. Cereals that have gone through an extrusion process to turn the grain into an “o,” flake, puff, pebble, pop, whatever shape, contain proteins that are now denatured and potentially neurotoxic.

“… All Part of a Balanced Breakfast”

Remember the cereal commercials from the 80’s and 90’s that ended with “… all part of a balanced breakfast” and then showed you what an “ideal” breakfast looked like? Let’s talk about what’s in that picture. Extruded cereal puffs, milk, 2 pieces of toast with a pad of butter, fruit, and a glass of orange juice. Put a different way, that’s a picture of sugar, sugar, sugar, a little fat, and a glass of sugar. Wow! If I ate that, I’d never make it out of the house! Who said this was a balanced breakfast? I’d venture to say that most people don’t eat toast with their cereal, so let’s take that out. But we still have a whole lotta empty carbs, calories, and sugar with very little nutrient-density to show for it. 

healthy homemade cereal

Check out this super retro picture I found of another childhood favorite. image sourced from thefeedingdoctor.com through Creative Commons

Enter: Kasha Krunch – a Healthy Homemade Cereal

Two years ago, I gave this cereal as Christmas gifts to my friends and family — it was super cute in big mason jars with ribbons and labels. While getting through airport security with it was a bit of a challenge, the end result was my mom begging me to make more for her the next time she came to visit. Needless to say, it’s a winning recipe. It goes great with milk or yogurt — add fresh berries for some extra phytonutrients — but it’s also a perfect trail snack. Just stick it in a baggie and eat it by the handful. 

Kasha Krunch

Kasha (another name for buckwheat groats) is a pseudocereal, which means it’s more of a seed than a grain. It’s gluten-free, higher in protein than cereal grains (like wheat, oats, and rice), and is considered an “ancient grain” having avoided the selective breeding of big agriculture. It’s pretty much the same food as it was a hundred years ago.

I do feel obligated to say that if you’re strictly Paleo or sticking to a low-carb plan, this cereal might not be for you — pseudocereals are a debated topic in the Paleo community, but I think most strict followers don’t eat them. This isn’t a strictly Paleo or low-carb site, but since I do share recipes in those categories regularly, I felt the need to point that out.

Moving on!  Here’s the recipe.

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    Kasha Krunch
    Yields 6
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    Prep Time
    3 min
    Cook Time
    40 min
    Total Time
    34 min
    http://cultivatedwellbeing.com/wp-content/uploads/2015/02/Kasha1-150x150.jpg)">
    Prep Time
    3 min
    Cook Time
    40 min
    Total Time
    34 min
    Ingredients
    1. 3 cups raw buckwheat groats (Click to buy a CWB fave)
    2. ½ cup raw almond butter (click to buy a CWB fave)
    3. ½ cup chopped raw pecans
    4. ½ cup raw pumpkin seeds (pepitas)
    5. 2 tablespoons REAL maple syrup or raw honey (optional)
    6. ½ teaspoon cinnamon
    7. pinch of sea salt
    8. ½ cup unsweetened dried fruit of your choice (optional)
    Instructions
    1. Preheat oven to 300 degrees
    2. Spread raw buckwheat groats across a large cookie sheet and bake for about 40 minutes, shuffling them around about halfway through, until slightly golden
    3. Mix all other ingredients in a large bowl as best you can
    4. Immediately out of the oven, stir in warm toasted groats into the bowl until everything is evenly distributed (the heat from the groats will soften the nut butter and allow it to coat everything nicely)
    5. Let cool to room temperature
    6. Place in a tightly sealed glass storage container and store in the fridge
    Notes
    1. This recipe is super versatile -- you can switch out almond butter for your favorite nut butter, trade the seeds and nuts for other varieties, and play with the amount of maple syrup you use to vary the sweetness. Enjoy Kasha Krunch with milk, yogurt, or as a dry snack.
    Cultivated Wellbeing http://cultivatedwellbeing.com/
     

     FTC DISCLOSURE: This post contains affiliate links, which means I may receive monetary compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only link to products that I USE and LOVE. All opinions are my own.

 

Sweet Potato Pound Cake [Gluten-free]

sweet potato pound cake

The first version of this recipe I tried was in the form of a pumpkin pound cake (rather than sweet potato). It was part of a group potluck, and I loved it so much I took the leftovers home to Loren to share it with him. I’ve since made my own version using my homemade roasted sweet potato puree, and it was every bit as delicious as the original pumpkin one. Both versions are absolutely fabulous, so interchange the ingredients as you wish. I brought what was left of our sweet potato loaf home to Texas a few weeks back, and my mom loved it so much she asked me to make another one before I left. She even made sure to copy down the recipe before the trip was over (and she’s not generally a baker).

What makes this recipe shine is that it’s so SIMPLE. With only a handful of whole-food ingredients, none of which requires any special baking chemistry, it’s almost impossible to get this one wrong. And the final product is nothing short of decadent.

 

Delicious AND Nutritious

Not only would you never know that this pound cake is gluten-free, you’d never know that it’s actively good for you, filled with nutrient-dense ingredients that will nourish your body and make your taste buds sing. I’ll just give you a quick nutrition rundown so you can feel awesome about eating this pound cake for breakfast, a snack, or even dessert — add a dollop of coconut whipped cream to this creation and you have yourself a guilt-free, paleo dessert.

  1. It uses only whole food ingredients
  2. It is entirely gluten-, grain-, and dairy-free
  3. It uses only healthy fats from coconut oil, pastured eggs, and almonds – CLICK HERE for your free 15 oz jar of coconut oil
  4. It’s rich in beta carotene and other healthy phytonutrients (this is true whether you use sweet potatoes or pumpkin)
  5. It’s high in fiber and low in glycemic load (even lower GL with pumpkin but true for both)
  6. It includes warming spices, including cinnamon (which helps regulate blood sugar) and ginger (which aids in digestion)
  7. It uses a small amount of natural, unrefined maple syrup (1/4 cup for 8-10 servings), a natural sweetener rich in minerals and minimally processed

sweet potato pound cake

I have to give credit to my friend and colleague, holistic Chef Christine Cully for sharing her amazing recipe with me and allowing me to post it on CWB for you all to enjoy. Lucky for me (and for you as you’ll soon find out once you try this), Christine’s generous attitude is to share the wealth of her great recipes and get people eating better — just get the information out there, no credit requested! Well I’m giving her credit anyway. So here it is, my amazing sweet potato pound cake, adapted from a recipe by Chef Christine Cully. 

http://cultivatedwellbeing.com/wp-content/uploads/2015/01/SP3-150x150.jpg)">
Sweet Potato Pound Cake
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http://cultivatedwellbeing.com/wp-content/uploads/2015/01/SP3-150x150.jpg)">
Ingredients
  1. 3/4 cup roasted sweet potato puree (recipe linked at the top of the post)
  2. 1/4 cup maple syrup
  3. 1/4 cup coconut oil
  4. 4 eggs
  5. 1 cup almond flour
  6. 1/4 cup coconut flour
  7. 1/4 tsp sea salt
  8. 1/2 tsp baking soda
  9. 1 tsp cinnamon
  10. 1/2 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 325
  2. Melt coconut oil
  3. Combine wet ingredients in a large mixing bowl
  4. Combine dry ingredients in a small mixing bowl
  5. Add dry ingredients to wet, and mix until smooth
  6. Bake in a greased loaf pan for 35-40 minutes
Notes
  1. Let sit for about 10 minutes before removing from loaf pan or cutting to serve.
  2. This recipe works great for muffins as well, and yields about 10 muffins
Adapted from Holistic Chef Christine Cully
Adapted from Holistic Chef Christine Cully
Cultivated Wellbeing http://cultivatedwellbeing.com/

Fig and Prosciutto Pizza with Goat Cheese and Pesto [Recipe]

Ahhh, fresh figs. We bought a baby fig tree this year — it’s a dwarf for our dwarfy front yard. I think it’s called a Black Jack, and it’s yielded exactly 3 figs so far. This, after my parents got over 700 figs in the first year of their tree’s life down in Texas. Wow, what a difference the climate makes! Our little tree might be slow-growing, but the three figs we’ve eaten have all been divine, and I’m looking forward to next year, when I’m hoping our little dwarf will get fat with figs. Yum!

In the meantime, my husband is a fantastic forager. Loren found a black mission fig tree on public land a few weeks back, and he came home with a grocery bag full of the little goodies. We ate them for dessert with honey goat cheese and maple syrup. We ate them with pancakes. We ate them on their own. We cooked them down with peaches and cinnamon, and we still had lots left for fun fig recipes! fig recipes

Cookin’ the Market

I mentioned a few posts back that I ran into a friend of mine at the Jack London Farmers’ Market, where she was doing a cooking demonstration for creamy cucumber gazpacho. On that same visit, she offered me a few recipe cards from previous market demos, and one of them happened to be a fig pizza! I didn’t follow the recipe per se, but it was inspiring nonetheless! Unfortunately their fig pizza gem isn’t listed on their website yet, but if you’d like to check out some cool Cookin’ the Market culinary creations, here’s their fall menu.

Gluten-free Pizza Crust

fig recipes

Admittedly, this is a recipe that includes a store-bought gluten-free pizza crust. I love making things from scratch, but you can’t do everything all the time, and if there’s a tasty, decently healthy pre-made option for those nights when you just need to get dinner on the table, then why not? I’m looking forward to trying Kelly’s grain-free crust recipe over at Primally Inspired, but I don’t tend to use tapioca flour that often, so I’ll need to stock up before I try it. I won’t say that the Udis crust (affiliate link) I used for this recipe is a FANTASTIC option if you’re watching your carbs, but honestly tapioca flour isn’t either, so I suppose you have to pick your battles. And the Udi’s crust is so thin while still remaining sturdy that you can just pile on the protein and veggies for a night of guilt-free delicious dining.  

For the Pesto

I did make my own pesto for this recipe — stay tuned for a video on how to do that yourself! I think it’s important to control your ingredients where possible, especially when it comes to foods that contain fats and oils. You want to know that your ingredients are organic and high quality. Often the makers of store-bought sauces, dressings, pesto, marinades, etc. cut corners by replacing olive oil with canola oil or soybean oil, by using conventional ingredients, or by adding undesirable flavorings and preservatives. Check out my salad dressing post and video for more details on this topic.

That being said, it’s not impossible to find a good, high quality pesto at your local grocer or a natural foods store like Whole Foods. You want a pesto that has ingredients you can pronounce and no commercial vegetable oils. My recipe isn’t the traditional basil and pine nuts combo (another fun reason for homemade — variety!), but the classic combination will work beautifully on this pizza if you don’t want to make your own.fig recipes

My pesto recipe is simple

In a food processor, combine the following ingredients:

  • 1/4 cup arugula
  • 1/4 cup basil leaves
  • 1/4 cup shelled pistachios
  • 1/2 cup olive oil
  • the juice from 1 lemon
  • 1 clove fresh garlic
  • pinch of salt

fig recipes

 

Fig and Prosciutto Pizza with Goat Cheese and Pesto
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Ingredients
  1. 1 Udi's gluten-free pizza crust
  2. 1/2 cup fresh pesto
  3. fresh organic goat cheese
  4. 5 to 7 black figs, sliced
  5. 4oz package of sliced prosciutto
Instructions
  1. Preheat the oven to 375F
  2. Spread pesto evenly across pizza crust
  3. Evenly distribute the figs and dollops of goat cheese across pizza crust
  4. Drape prosciutto over the surface
  5. Bake at 375 for 10 to 15 minutes, depending on how crispy you prefer your crust
Cultivated Wellbeing http://cultivatedwellbeing.com/

Easy One-pan Meal: Low-carb Green Bean Casserole

My mom is famous for her Italian green bean casserole. Not to be confused with anything involving cream of mushroom soup or fried onions, she layers canned green beans, Italian breadcrumbs, Parmesan cheese, Lawry’s seasoned salt, and olive oil, in a pan, puts it in the oven, and that’s it. Simple, delicious, full of flavor and childhood nostalgia. 

healthy green bean casserole low carb one-pan mealFresh Green Beans

As a general rule, I try to minimize canned foods and maximize fresh veggies, and since we’ve been super lucky this season with our green bean yield in the garden, I decided to create my own one-pan meal inspired by my mom’s famous recipe. 

If you’re like me, you want dinner to be easy prep and easy clean-up. Since my food-making workshop is a 1950’s kitchen with zero upgrades (no dishwasher, no disposal), I like to dirty as few dishes as possible with one-pot or one-pan meals. 

This recipe works great for a low-carb lifestyle full of flavor and joy without the hassle of exact measurements and tons of dishes.

I like to call my no-measure style of cooking “intuitive cooking” because it involves trusting your instincts and going with what looks and feels right. That being said, I know that intuitive cooking isn’t for everyone, so I will give some estimates so you can get the hang of it. 

healthy green bean casserole low carb one pot meal

Ingredients for this recipe are super simple (serves 4):

  • Fresh green beans (enough to line a large plan without really stacking them on top of each other)
  • About 1 lb of your favorite ground meat (beef, turkey, chicken, pork, loose sausage)
  • Extra virgin olive oil (to avoid a greasy dish, use very sparingly if you choose loose sausage, which tends to have a higher fat content)
  • Your favorite hard cheese (Parmesan, Romano, and asiago all work great), shredded or grated
  • sliced almonds
  • garlic powder
  • onion powder
  • Lawry’s Seasoned Salt (affiliate link)
  • Water and a pinch of salt

Healthy Low-Carb Green Bean Casserole one pot meal

Directions:

  1. Preheat oven to 350F
  2. Rinse and snip the ends of the beans
  3. Place a layer of beans in a baking pan and add 1 inch of water and a pinch of salt
  4. Braise in the oven for 10 minutes
  5. While the beans are in the oven, warm a skillet and add your ground meat, browning completely
  6. Drain off any liquid in your skillet and set cooked meat aside
  7. Once the beans have been in for 10 minutes, remove from the oven and drain remaining water from the pan
  8. Layer the remaining ingredients on top of the braised beans in the following order:
    1. ground meat 
    2. garlic powder (light sprinkle over the entire surface of the dish)
    3. onion powder (light sprinkle over the entire surface of the dish)
    4. shredded almonds
    5. shredded cheese
    6. Lawrys seasoned salt
  9. Bake at 350F for 12 to 15 minutes until the cheese turns a golden brown

 greenbean casserole

Best Stuffed Squash Blossom Recipe Ever

vegan gluten-free squash blossom recipe grain free

This year we decided to plant pumpkins in our newly created front yard edible landscape, and as a result, we’ve had a boon of squash blossoms to eat (on the left in the picture above). In years past, I’ve seen tiny baskets of squash blossoms in booths at the farmers’ market and been curious as to how people eat them. Every time I’d ask a farmer, the answer would be, “stuff ’em with cheese, bread ’em, fry ’em.”

MMMM, healthy! (sounded like gas and pain to me)

As a result, we never bothered buying them, but once we found ourselves with a front yard full of squash blossoms, I decided to experiment. The first batch I picked ended up getting chopped up and thrown into scrambled eggs, because I never found the time to do anything with them before they started to shrivel. Little did I know, squash blossom petals are like little magical yellow silky spider webs — much stronger and stickier than you’d imagine, which means they are great for stuffing, even if they shrivel a little bit. The eggs were good, but I wouldn’t say the blossoms added much to them besides color.

vegan gluten-free squash blossom recipe grain free

I was prepared for the next round I picked, which I used for this recipe, and which will undoubtedly redefine what you think of a gluten-free, grain-free, vegan ANYTHING, much less a version of something that’s typically stuffed with cheese, battered, and fried.

Seriously.

I’m talking about stuffing squash blossoms with vegan cheese and coating them with grain-free batter. This is a vegan, gluten-free squash blossom recipe that will have you pinching yourself in disbelief. One bite of these little nuggets of joy and you’ll be singing the praises of vegans and “glutards” (a new term I just learned that completely cracks me up and apparently describes me) everywhere! Maybe you won’t be singing their praises, but you might be singing mine for sharing this with you. This recipe is not only gluten-free, it’s grain-free, lending itself to an even greater audience of restricted eaters.

 

While I’m not the most humble of people among us, I don’t generally endorse the singing of my own praises, but with Loren as my witness, these things are THE BOMB, and you won’t regret making a special trip to the grocery store for garbanzo bean flour to make them. That’s a promise.

A word on which squash blossoms to eat

vegan gluten-free squash blossom recipe grain-free

example using a zucchini plant

There are two kinds of blossoms you’ll find in your garden if you’re growing squash of any kind. Some of the blooms are male and some are female. The male ones just look like a regular flower with a regular stem. Those are the ones you want to pick for a recipe like this one. The female ones have a little mini-fruit at the base of the blossom. Check out this article for more photographic examples and some great info on squash gardening. The take-home message is that you shouldn’t pick the female flowers because you will likely be preventing the fruit from forming. The bees move the pollen from the males to the females, and that “insemination” gets the fruit going. If you take the flower off before that happens, the fruit won’t mature. 

Squash Blossoms(1)

Gluten-free Vegan Squash Blossom Heaven

Ingredients:
  • 20 male squash blossoms
  • 1/4 cup garbanzo bean flour

    vegan gluten-free squash blossom recipe grain free

    basil herbalea super globe in my garden

  • 1 cup water (you want the mixture to be pasty — thinner than hummus, thicker than soup)
  • 1/4 tsp sea salt to go in the batter + a little extra to sprinkle right after they come out of the oil
  • Cashew cheese (I left out the cilantro this time. Linked recipe makes more than is needed for 20 squash blossoms)
  • Fresh basil (any kind will work — typically smaller leaves are sweeter. I used basil herbalea super globe from the garden.)
  • Sunflower, sesame, or coconut oil for frying (you want about half an inch of oil in your fry pan)
 Directions:
  1. Make the cashew cheese following the instructions this recipe leaving out the cilantro
  2. Carefully open each squash blossom to stuff the cashew cheese and small basil leaf into the blossom and twist it shut (the petals just stick together like magic yellow mesh)
  3. In a wide shallow bowl, mix the garbanzo flour and salt and slowly incorporate about a cup of water, until you get the desired consistency — not too thick, not too runny
  4. Heat your skillet before adding the oil, then add 1/2 an inch and heat to 330F
  5. Dip the blossoms into the batter, covering completely, and then place into the oil
  6. Cook each side until golden brown
  7. Salt immediately
  8. Drain on some paper towels and allow them to cool before devouring

vegan gluten-free squash blossom recipe grain free

 

 

Misleading Headlines: Gluten Sensitivity in the News

Gluten Sensitivity Might Not Exist?

You may have recently seen some buzz in the news about gluten — specifically, that non-Celiac gluten sensitivity (or intolerance) might not really exist, and in fact the condition could all be in our heads. One recent study has apparently shown that test subjects reported digestive discomfort very inconsistently with regard to how much gluten they were administered at a given meal during the study period. I’ve seen quite a few articles reporting on this study, but the one in Forbes seems to sum it up best.

Since I’m writing a book about the best, healthiest and most delicious ways to go gluten-free, I feel the need to address these new findings — if you can call them that at this early stage in the game.

Jumping to Conclusions

The idea of gluten-sensitivity wasn’t based on evidence from one study done one time by one scientist. That’s not the way scientific rigor works, as we learned in 5th grade science class, and just as the Forbes article states in plain English. A simple search in Google Scholar for “non-celiac gluten sensitivity” will show you that many studies have been done on this topic, some isolating wheat, some addressing gluten from all the various sources, nearly all finding that there is in fact a non-immunological response to gluten in a number of subjects. One study of 37 subjects cannot negate a body of research, nor can it override the myriad anecdotal and experiential testimonies of hundreds of patients across the developed world.

fodmap foods

 

FODMAPs to Replace Gluten?

The article mentions the potential misplacement of blame on gluten, that perhaps FODMAPs (Fermentable Oligo-Di-Monosaccharides and Polyols) are the real digestive disruptors, and gluten isn’t the problem at all. In fact, FODMAP foods overlap greatly with glutenous foods, so attempting to tease this distinction apart might result in similar lifestyle choices already being practiced by those on a gluten-free diet. Granted, the list of FODMAPs is far broader than the list of glutenous foods, however it’s often the case that those with gluten sensitivity also have other sensitivities due to damaged intestinal lining or leaky gut. Often eliminating problem foods to allow the gut to heal can precipitate the reintroduction of some of FODMAPs, if not all. 

There are definitely FODMAP-free diets out there that have helped a number of very sensitive folks get their guts on track to be able to heal and potentially start eating a broader range of foods again. It’s true of any elimination diet, including a gluten elimination, that certain individuals can repair their gut and reintroduce trigger foods that no longer cause problems. Most holistic doctors will suggest abstaining from particular foods for a certain amount of time and then slowing reintroducing each one separately to attempt to decipher which foods cause problems. In some cases, these trigger foods can be successfully reincorporated into the diet without upset, and in some cases they can’t.  

For me personally, I’ve attempted to fully reintroduce gluten a couple of times, and the results have been unpleasant after about two weeks eating it regularly. That being said, trace amounts like those found in soy sauce don’t seem to cause any ill-effects when used very occasionally for me. Others might experience negative effects from even trace amounts.

The overlap between FODMAPs and gluten-containing foods definitely merits more research, and by all means, I can’t wait to read the studies when they come out. Until then, I’m sticking with what works for me and so many others working hard to repair their damaged digestive systems and improve their lives.

gluten sensitivity

image borrowed from cracked.com

Take-Away: Media Hyperbole

Sensational headlines that throw into question lifestyle strategies that have worked for a huge number of individuals (myself, friends and family included) when “much, much more research is needed” really don’t do anyone any favors in the long run.

The truth is that everyone’s different and everyone reacts differently to different foods based on their own internal environments. If you stop eating gluten and you feel better, then great! Keep doing what works for you. The marketing hype that’s brought gluten-free sales through the roof over the last few years probably doesn’t have all that much to do with how you feel every day. Nor should a study of 37 people throw your personal wellness strategy down the tubes. Take care of yourself and listen to your body. There’s some advice worth taking.

 

Sprouted Gluten-Free French Toast

gluten-free french toast1I’d say that I bother with making french toast about 3 times a year. It’s really not much of a bother really, but because as a kid I ate every bite covered in Aunt Jamima’s syrup and powdered sugar, I think I’ve had a mental block against it. For the longest time, I couldn’t help but think of french toast as a decadent, terrible-for-you refined sugar bomb not suitable for anything but dessert. Until now!

This sprouted gluten-free french toast recipe is different. It’s a breakfast you can feel good about, because you don’t collapse into a diabetic coma immediately after eating it or feel hungry 20 minutes later. My version of french toast uses sprouted, gluten-free bread (you can order it here), pastured eggs and grass fed butter (or extra virgin coconut oil), coconut milk (so it can be made totally dairy-free), and spices that are jam-packed with antioxidants and also help regulate your blood sugar.

Sink your teeth into this one. I love to make it on a weekend morning before a big day of yard work. It keeps me full until it’s time for a late lunch break at my favorite spot down the road (which also happens to serve margaritas…)

And speaking of yard work, we’re almost completely finished with our front yard remodel! The main lawn has been transformed into some beautiful flag stone raised beds and river rock, and now all we have to do is finish up the new succulent garden (and get rid of a LOT of dirt). Can’t wait to share it when it’s totally complete!

gluten-free french

Sprouted Gluten-Free French Toast

Ingredients:

  • 6-8 pieces sprouted g/f bread (like this)
  • 3 pastured eggs
  • 1 cup coconut milk (my favorite – affiliate link)
  • 1 tbs maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground coriander
  • /4 tsp REAL salt
  • grass fed butter, ghee, or coconut oil for the pan (affiilate links)

Directions:

  1. Slice the bread to your desired thickness (I go with thin so I can soak more batter into every slice. This bread is also pretty dense, so you’ll have better luck soaking in the eggy goodness with thinner pieces.
  2. Whisk all ingredients (except bread and butter) in a medium mixing bowl.
  3. Soak your bread thoroughly — maybe even leave the slices in the batter for a minute or more to make sure it soaks all the way through.
  4. Heat your large skillet enough to melt the butter but don’t scorch it. If you have a safe non-stick skillet, use that. If you don’t, use cast iron or stainless steel.
  5. Throw on as many slices as will fit in your pan. The loaf of bread I use is pretty small, so in my large skillet, I can fit 8 pieces at a time.
  6. Depending on how many slices you are planning to make, be very liberal with the batter on the pan. My strategy is to get them all made in one batch, pouring the extra batter in with all the bread to make very eggy french toast. It’s delicious.
  7. Let sit on each side for a minute or two, depending on your stove, and flip when the egg starts to cook.
  8. Your gluten-free french toast is done when you can stick a fork in the center of each piece and no liquid comes up.

gluten-free french toast cwb2 gluten-free french toast2


FTC DISCLOSURE: This post contains an affiliate link, which means I may receive monetary compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only link to products that I USE and LOVE. All opinions are my own.

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