Recipes – Page 14 – Northeast Ohio Celiac Network

French Toast Bake

Toni shares:

FRENCH TOAST BAKE

Easy and OH SO incredible on a Fall morning!

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced GF bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar….stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around.

3. Beat eggs, milk, & vanilla

4. Lay single slices of bread in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Sprinkle some cinnamon over bread/eggs

7. Add 2nd layer of sliced bread

8. Spoon on remaining egg mixture

9. Cover & chill in fridge overnight

10. Bake at 350 for 45 minutes (covered for the first 30 minutes)

11. Sprinkle with powdered sugar & cinnamon

12. Serve with warm maple syrup

Caesar Salad

Eileen shares:

“I was watching Nigela Lawson, Nigela Bites and here is the recipe for Caesar Salad with chunks of roasted potatoes in place of croutons which sounds really good especially with her British accent.”

Caesar Salad on the Food Network

What a great idea! I often have potatoes with a Nicoise salad. So, why not with a Caesar salad?

Granola Recipe

Thanks, Eileen, for sharing this easy and delicious recipe:

I was watching a Michael Symon show and he gave this granola recipe so I made it gluten free and it turned out really well. It does make a lot ! Measurements don’t have to be exact.

a package of GF rolled quick oats (not instant)
a package of cashews (or other nuts)
a package of slivered almonds
a package if shredded unsweetened coconut
cinnamon
3/4 C olive oil
1/2 to 3/4 honey
pinch of salt
dried fruit **

Mix all together

Bake at 325 degrees on a half sheet pan spread the granola out in a layer maybe about 1″ thick for 30-40 minutes until golden brown. Mix half way through baking.

**You can add dried fruit after baking (I added dried cherries and raisins after baking)

Freezes well