Wednesday, April 21, 2010

Free Stuff! Nescafe Tasters Choice

I got an email today from Be Free For Me about Nescafe Taster's Choice instant coffee and a free sample. Click on the "try it on us" link and enter your email & address, and there you go!

I just love free stuff.

Oh, and of course it's gluten free. According to the Be Free For Me blog, all of Taster's Choice instant coffees are gluten free. (FAQ for Nescafe)

Tuesday, April 20, 2010

Plain Granola Bars

I have been on the quest for the perfect granola bar for a long time. Not too sweet, crunchy but not hard, the list goes on. I think this simple recipe is as close as it's going to get. For now.

1 1/2 c. gluten free oats
1 T. flaxseed meal
3 T. olive oil
2 T. honey
2 T. syrup
1/8 t. salt
1/2 t. cinnamon

Heat everything but the flaxseed meal and oatmeal in a saucepan. Once it's all incorporated, stir in the oats & flax. Spread the mixture onto a foil-lined (and greased) cookie sheet. Press it down firm and flat. It won't cover the entire sheet- only about half.
Bake at 375 for 15 minutes. Let them cool for just a few minutes once they're out of the oven, then cut them into bars with a pizza cutter. If you wait too long, they'll be hard to cut.

Delicious & easy.

Saturday, April 3, 2010

French Toast

gluten free french toast
Hey guess what? THIS bread makes really great french toast. Like really good. Like the french toast that you remember.

I've tried french toast on many loaves of bread. I thought by making french toast I could salvage dry, crumbly loaves of bread. I was wrong. I just ended up with dry, crumbly french toast or a sandy mouth feel surrounded by great french toast taste. I've finally found the texture that I've been missing.

French Toast

1 egg, beaten
1/2 t. vanilla
1/2 t. cinnamon
1 T. brown sugar
1/4 c. milk

4-5 slices of gluten free bread (like I said, I've had success with this bread)

Preaheat a pan or griddle to medium heat.

Mix the ingredients with a whisk.
If the bread is a little stale it will soak up more of the egg mixture, but if it's fresh just toast it.
I also like to cut it up into strips before I start, but whatever tickles your fancy is fine.

Soak the bread in the egg mixture on both sides, then place it in the greased pan. Let it cook until the egg is set and lightly golden, and flip it and repeat on the other side.

Sprinkle with powdered sugar and serve with syrup, fruit, whatever.

This recipe also freezes well. Just thaw, then pop in the toaster to warm them up. (I'm not sure what the texture's like if they are reheated in the microwave.)

Thursday, April 1, 2010

KROGER 3 cheese potatoes

So I'm feeling kinda cruddy with allergies or a cold or whatever, looking for comfort food.

The ever-awesome mom of mine found some GLUTEN FREE Kroger brand potatoes au gratin. It said it right on the box- go Kroger!

She originally bought them for Easter dinner but we agreed that we should try it out first, in case they suck.

They SO don't.

This is serious comfort food. I ate about half the pan.

I don't know what happens- every once in a while blogger uploads photos sideways and I can't figure out how to fix it. Just tilt your head.

These potatoes taste just like the potatoes that my mom has made for for years. I can never seem to recreate the taste and texture using ingredients from scratch; the only thing that tastes like "mom's" potatoes is the boxed stuff- and now, it's gluten free and I can eat it!! I'm so excited and satisfied that I want to make it every day.

Sigh, happiness.