Saturday, October 12, 2013

Dairy & Gluten Free Crock Pot French Toast

Being that I'm very sensitive to dairy and gluten as well as my breastfed baby boy, I'm always looking for yummy recipes or altering recipes that we can still enjoy, without feeling like we're sacrificing flavor!

It's getting chilly and that means comfort food! Here's a yummy alternative to a dairy and gluten filled Crock Pot French Toast! 



- 1 load of Udi's Gluten Free Bread cubed 
- 1 can of Coconut Milk or Coconut Cream (not light!)
- 1 teaspoon of cinnamon
- 6 eggs


- 1/2 cup of brown sugar
- 1/4 cup of softened vegan butter 
- 1 teaspoon of cinnamon 
- 1/2 cup of chopped pecans (optional)
- dash of nutmeg


In a small bowl beat the eggs and mix with coconut milk or coconut cream and cinnamon. In a large bowl, place cubed bread and poor egg and coconut milk mixture over top. Toss with spatula until well coated. Place in the refrigerator overnight or for at least 4 hours. 

In the morning, spray the crock pot with cooking spray. Poor bread cubes into the pot. Next, in a small bowl mix butter, brown sugar, cinnamon, pecans and nutmeg. Sprinkle over bread. Place crock pot on low for 4 hours or high for 2 hours. 



Sunday, October 6, 2013

The Best Vegan & Gluten-Free Oatmeal Chocolate Chip Banana Bread

I LOVE anything chocolate and banana, but if you throw oatmeal in the mix, I'm in! 
The hard part about having gluten and dairy allergies, is that you miss out on some yummy treats! However, this is an amazingly delicious recipe that I found on Ambitious Kitchen. You won't even miss the gluten or the dairy!

What you need:
  •  2 cups oatmeal {make sure you use gluten-free oats}
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 very ripe bananas, mashed
  • 1 tablespoon olive or coconut oil
  • 1/3 cup brown sugar, plus 1 tablespoon
  • 1 teaspoon pure vanilla extract
  • 2/3 cup vegan chocolate chips*
  • 3 tablespoons oatmeal

1. Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray. Or for cupcakes, place liners in a muffin tin. (If making muffins, reduce baking time to 18 minutes)

2.Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. 

3.Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.

 4. In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined. 

5. Gently fold in chocolate chips. Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top. Bake for 35-40 minutes or until knife inserted into center comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into thick slices.

Here's my favorite vegan buttery spread! It's soo yummy! Make sure you get the whipped kind! 

*Note: Gluten Free Oats, Vegan Chocolate Chips and Earth Balance Natural Buttery Spread can all be found at Whole Foods.