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

Mix, then add 5 cups of fruit. We have used chopped apples, dried cranberries, pureed pumpkin (a 29 ounce can is 3 1/2 cups), candied ginger, and mixes of these.

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.