I really enjoy it when my friends send me recipes. My friend Kate came across this recipe for gluten-free (and vegan) cinnamon rolls. I really enjoyed the bagels that I made from a recipe from Fork and Beans, so I was happy to try it for Bread Week 17. I am very happy that I did. The cinnamon rolls were excellent!
To celebrate our 5 year anniversary, I made a Boston Creme Pie French Toast for me and Alex for brunch. It doesn’t feel like we’ve been married that long, but in other ways, it’s not surprising. I hardly remember when I didn’t test recipes for this website – and Alex and I have been married longer than that!
This French toast wasn’t difficult to make overall. It’s true that there’s 3 components – French toast, creme, and chocolate sauce – but I completed the more complicated part of the prep (making the creme) the night before. The breakfast was certainly rich and decadent, but totally worth it.
Bread Week 9: My friend Kate (hi Kate!) frequents vegan food blogs and has been kind enough to send me gluten-free recipes she comes across. I’m not vegan, but I appreciate recipes that use innovative ways to make food, which vegan recipes do.
My bread for this week is Everything Bagels that happen to be vegan and gluten-free. Bagels aren’t my favorite thing in the world, and so I’ve never made bagels before, which made this an adventure. Wheat bagels are supposed to have a very stiff dough, as there’s not much water added to it. As this recipe didn’t have wheat or gluten development, though, the dough was not very difficult to work with. I had been a little apprehensive about boiling the bagels prior to baking them, but it honestly wasn’t difficult.
My second foray into trying out my new gluten-free cookbook was crepes. I determined that crepes would be a perfect vehicle for both dulce de leche that I planned to make, and would pair well with bellinis for breakfast. I didn’t have dulce de leche prepared, and we didn’t have bellinis, but I decided to make the crepes anyway. I had blackberries and lime curd around, so I just couldn’t talk myself out of them.
Bread, Week 6: My friend sent me this recipe for maple donuts that happened to be both vegan and gluten-free. I decided I had to make them, and immediately ordered myself two donut pans.
I looked at my bread manifesto, and I didn’t specify anything about donuts. They’re similar to muffins, but I’ve never made baked donuts. Since I was going to make them anyway, and I had some other cooking plans for the weekend, and I have a lingering cold, I posed the question to my friends: are donuts bread? They said yes, so these donuts have become bread for this week. You all go along with what your friends say too, right?
Notice a theme so far this year, in addition to bread?
I love weekend breakfast. Recently, this has involved me baking every weekend, but I changed things up last weekend by trying Almond Flour Pancakes. It was a very easy and fast recipe, gluten-free but with a short, uncomplicated ingredient list. There was also a pomegranate syrup I could have made, but I was absolutely fine with the pancake syrup I had in the fridge.
Bread Week 4: I said that I wasn’t going to make muffins for my weeks of bread, and I hadn’t planned to, but that’s what I’m going to share with you tonight – some of the most delicious muffins I’ve ever made, and they are gluten-free to boot. Week 4 of Bread was supposed to be cornbread again – a delicious and simple cornbread. I actually made it twice for various reasons, and one batch was a full quarter inch shorter than the other; a third attempt is clearly needed. So, I’m going to bend my rules since I didn’t intentionally make muffins for Week 4.
I’m glad to have the excuse to share these with you. My adaptation of these Pear and Hazelnut Muffins are one of my favorite things I’ve ever made. They are delicious. Seriously, you need to make these muffins. When Deb at Smitten Kitchen posted them, I lamented that I couldn’t make them while I am on a gluten-free diet – until I read the preface to the recipe where she suggests a few gluten-free flour alternatives to use, and I read the comments where a few readers reported success making them gluten-free. Heartened, I made them last weekend to have as a snack for this week, and I am so, so incredibly glad that I did.
Last Sunday I woke up early for a change. I tried in vain to go back to sleep, but when I couldn’t, I decided I might as well make something for breakfast that I normally wouldn’t have the time or patience for. Unfortunately, I didn’t have anything planned, and didn’t want to waste too much time searching for something to make. I found the recipe for Fresh Apple Cinnamon Scones, which called for freezing unbaked scones for 30 minutes before baking them to firm up the dough, re-chill the butter, and relax any gluten that formed. I decided to go ahead and try the recipe, since I had both the time and the apples it called for. I’m glad I did.
Last weekend I decided to use up the remainder of my bag of fresh cranberries by making breakfast – specifically this Cranberry Vanilla Coffee Cake recipe. I’m glad that I did. It wasn’t difficult to make. The coffee cake was a delicious breakfast and made a great snack for us during the week, too.