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Recipes

Breakfast Bread

This recipe makes quick-to-eat breakfasts handy for an upcoming busy week. We are still adjusting it.

Preheat oven to 350 degrees. Spray a 9" by 13" baking pan with oil.

In a large mixing bowl combine:

• 4 cups gluten-free flour mix
• 1 cup almond meal
• 1 cup chopped walnuts
• 1 Tbsp baking powder
• 1 Tbsp cinnamon
• pinch of ground cardamom
• pinch of salt

Mix well.

Then add:

• 3 cups skim milk
• 4 eggs
• 1/4 cup sugar (perhaps as much as 1/2 cup depending upon which fruit you will use)
• 1 tsp vanilla

Then add 5 cups of fruit or vegetables. When I am too lazy to chop apples or candied ginger, I use:

• one 20 ounce can of pineapple pieces (drain away the juice first)
• one 15 ounce can of pumpkin
• 1 cup dried cranberries
• 1 cup frozen spinach

Mix again. Spread the batter into the baking dish. Bake for 70 minutes, until a cake tester comes out clean and top is golden.

Recipe serves 12.