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Berry French Toast Bake

Berry French Toast Bake
A tasty treat with beautiful presentation.
Prep Time
2 hours (20 minutes hands-on)
Number of Servings
Serves 12
Ingredients
Directions
  1. Grease a 9-x-13-inch baking dish.
  2. Cut bread into 1-inch cubes.
  3. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon and salt until well combined. Add bread cubes and toss until well coated.
  4. Pour French toast mixture into prepared pan. Top with berries, distributing them evenly over top. Cover and refrigerate for at least 1 hour, or up to overnight.
  5. Preheat oven to 350 degrees. Bake for 30 to 40 minutes, until golden brown on top. Serve warm with powdered sugar or maple syrup.

Holiday Spiced French Toast Casserole

Holiday Spiced French Toast Casserole
with Brown Rice Bread
Ingredients
  • 1 loaf of Gluten-free Brown Rice Bread, cut into 1-inch cubes
  • 5 large eggs using an egg alternative like Just Egg
  • [q:1 1/2] cups unsweetened almond milk (or any preferred dairy-free milk)
  • 2 tbsp pure vanilla extract
  • 2 tbsp ground cinnamon (plus 1 tsp for cinnamon sugar topping)
  • [q:1/2] tsp ground ginger
  • [q:1/3] cup Coconut sugar (+ 1 tsp for cinnamon sugar topping)
  • 2 tbsp melted butter alternative
  • [q:1/4] cup Maple syrup, for drizzling
  • 2 tbsp orange zest
  • [q:1/2] cup chopped nuts (pecans or walnuts)
  • Fresh berries for serving
  • Powdered sugar for dusting
Directions
  1. Prepare the Dish: Grease a 9×13 baking dish. Add the bread cubes, spreading them evenly.
  2. Make the Custard: In a large mixing bowl, whisk together the eggs, almond milk, vanilla extract, cinnamon, ginger, coconut sugar, melted butter alternative, and orange zest until well combined.
  3. Combine: Pour the custard mixture over the bread cubes, pressing down gently to ensure they soak well.
  4. Refrigerate: Cover with plastic wrap and refrigerate for 2 hours.
  5. Preheat Oven: Preheat the oven to 350°F. Let the casserole sit at room temperature for 30 minutes.
  6. Add Toppings: Mix the reserved 1 tsp cinnamon with 1 tsp coconut sugar and add the chopped nuts on top.
  7. Bake: Bake for 45 to 50 minutes or until golden and set in the center.
  8. Serve: Let cool for 10 minutes before slicing. Serve warm with some vegan whipped cream, and a drizzle of maple syrup.
Nutrition Info
Made with [q:1/2] cup pecans and 2 cups strawberries: 498 Calories, 12 g Protein, 0 mg Cholesterol, 75 g Carbohydrates, 22 g Total sugars (15 g Added sugars), 4 g Fiber, 13 g Total fat (6 g sat), 291 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:1] Vitamin B2 (riboflavin), Calcium

Eggnog French Toast Casserole

Eggnog French Toast Casserole
with Sliced Almonds and Cranberry-Maple Syrup
Prep Time
55 minutes
Number of Servings
Serves 10
Ingredients

  • Cranberry-Maple Syrup

    • [q:1 1/2] cup maple syrup
    • 1 cup cranberry sauce
    • 1 Tbsp grated orange zest

  • Eggnog French Toast

    • [q:2 1/2] cups eggnog
    • 6 large eggs
    • 2 tsp vanilla extract
    • [q:1/8] tsp salt
    • 18 slices sturdy (not-too-soft) bread, divided
    • 6 Tbsp unsalted butter, melted, divided
    • [q:3/4] cup sliced almonds, divided
Directions
  1. In a saucepan over medium heat, stir together maple syrup, cranberry sauce, and orange zest until mixture is well combined and heated through. Set aside.
  2. Adjust oven rack to middle position. Preheat oven to 350°. Grease a 13x9-inch baking dish.
  3. Whisk eggnog, eggs, vanilla, and salt together until well combined. Set mixture aside.
  4. Place 6 of the bread slices in an even layer on bottom of greased dish. You may need to trim bread so slices will fit in a single layer. Brush slices with 2 tablespoons of the melted butter. Sprinkle [q:1/4] cup of the almonds over bread slices.
  5. Place 6 more of the bread slices over first layer of bread. Brush slices with 2 tablespoons of the melted butter. Sprinkle [q:1/4] cup of the almonds over bread slices.
  6. Place final 6 slices bread over second layer of bread. Brush slices with remaining 2 tablespoons of melted butter.
  7. Pour eggnog mixture over layers of bread, making sure all bread is submerged in liquid. Sprinkle last [q:1/4] cup of almonds over.
  8. Bake on middle rack of oven for 30 minutes, until mixture is golden brown and bubbling around edges. Serve with cranberry-maple syrup.
Nutrition Info
528 Calories, 14 g Protein, 152 mg Cholesterol, 75 g Carbohydrates, 46 g Total sugars (28 g Added sugars), 4 g Fiber, 20 g Total fat (8 g sat), 355 mg Sodium, [nut:5] Vitamin B2 (riboflavin), [nut:3] Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B12, Vitamin E, Calcium, Zinc, [nut:1] Vitamin A, Vitamin B6, Folate. Iron, Magnesium

Grain-Free Granola

Grain-Free Granola
Prep Time
30 minutes
Number of Servings
Makes 5 cups (serves 15)
Ingredients
  • [q:1/4] cup coconut oil
  • 1 Tbsp maple syrup
  • 1 Tbsp vanilla extract
  • 1 cup raw silvered almonds
  • 1 cup raw walnut halves
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • [q:1/4] cup almond flour*
  • 1 tsp ground cinnamon
  • Generous pinch of sea salt
Directions
  1. Preheat oven to 325˚. Line a large baking sheet with parchment paper.
  2. In a small saucepan, melt coconut oil. Add maple syrup and vanilla extract.
  3. In a large bowl, combine and mix all nuts and seeds.
  4. Pour wet ingredients over nut-andseed mixture. Stir everything together using a rubber spatula, making sure to coat it well. Add almond flour, cinnamon, and salt and stir again.
  5. Spread mixture out evenly over prepared baking sheet and roast for 10 to 13 minutes, until toasted and fragrant. Keep an eye on it to make sure it does not burn.
  6. Remove granola from oven. Allow it to cool completely before transferring it to a few airtight glass containers or mason jars. Store for 2 weeks in the pantry or up to a month in the fridge.
  7. Serve over yogurt, or just simply eat it with cold milk and honey. It can also be scooped out to snack on as well.
Nutrition Info
260 Calories, 8 g Protein, 0 mg Cholesterol, 7 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 3 g Fiber, 24 g Total fat (5 g sat), 101 mg Sodium, [nut:4] Vitamin E, [nut:3] Phosphorus, [nut:2] Magnesium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Folate, Iron, Zinc

Orange-Pumpkin Pancakes

Orange-Pumpkin Pancakes
Prep Time
30 minutes
Number of Servings
12 pancakes
Ingredients
  • 1 cup whole-wheat pastry flour
    • if unavailable, use unbleached all-purpose flour
  • 1 tsp baking powder
  • [q:1/2] tsp ground cinnamon
  • [q:1/2] tsp salt
  • [q:3/4] cup orange juice
  • [q:1/2] cup canned unsweetened pumpkin
  • [q:1/4] cup oil
  • 2 eggs
  • For serving:
    • Pure maple syrup
    • Butter
Directions
  1. Preheat oven to 200˚.
  2. Combine flour, baking powder, cinnamon, and salt in a large bowl.
  3. Whisk together orange juice, pumpkin, oil, and eggs in a small bowl. Stir into flour mixture until you have a smooth batter.
  4. Meanwhile, heat a large griddle over medium to medium-high heat. When a drop of water dances on the griddle, it is hot enough. The griddle shouldn’t smoke, but it needs to be hot. You may have to reduce heat if pancake bottoms get too dark before tops are cooked through.
  5. Spoon about [q:1/4] cup of batter for each pancake onto hot griddle. Cook until little bubbles form, and then quickly flip pancakes to other side. Cook until just browned on second side. Place on a heat-safe serving plate, and set in oven while making rest of pancakes.
  6. Serve with maple syrup and butter.
Nutrition Info
3 pancakes; without maple syrup and butter: 278 Calories, 7 g Protein, 80 mg Cholesterol, 28 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 16 g Total fat (3 g sat), 296 mg Sodium, [nut:4] Phosphorus, [nut:2] Vitamin C, [nut:1] Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, E, Calcium, Folate, Iron, Magnesium, Zinc

Thanksgiving Baked Oat Muffins

Thanksgiving Baked Oat Muffins
Prep Time
60 minutes
Number of Servings
6 muffins
Ingredients
  • [q:3/4] cup pecans, divided
  • 1 medium sweet potato (about 6 oz)
  • [q:1/2] cup almond or regular milk
  • 1 large egg
  • [q:1 1/2] cup oat flour
  • [q:1/4] cup packed brown sugar
  • [q:1/2] tsp kosher salt
  • [q:1/2] tsp ground allspice
  • 1 tsp baking powder
  • [q:1/2] cup dried cranberries
Directions
  1. Preheat oven to 350°. Line every other cup of a 12-cup muffin tin with paper liners.
  2. While oven preheats, spread pecans in a single layer on a baking sheet and toast until they turn lightly golden, about 8 minutes. Transfer to a plate and, when they have cooled, coarsely chop them. Set aside.
  3. Poke sweet potato in several places with the tip of a knife to release steam. Microwave sweet potato on high until it is very soft, about 6 minutes.
  4. When sweet potato is cool enough to handle, scoop flesh into a large mixing bowl and mash well with a fork. Add milk and egg and stir together with fork.
  5. In a separate large bowl, whisk together oat flour, brown sugar, salt, allspice, and baking powder. Add flour mixture to sweet potato mixture and stir with a rubber spatula until well incorporated. Stir in cranberries and [q:1/2] cup of the chopped pecans.
  6. Spoon batter into prepared muffin tin, filling each cup right to the top of the liner. Sprinkle remaining [q:1/4] cup of pecans over tops of muffins.
  7. Bake muffins on center rack of oven until tops spring back when pressed and a toothpick inserted in center of one of muffins comes out clean, about 25 minutes. Tip muffins out onto a wire rack and serve warm or at room temperature.
Nutrition Info
1 muffin, made with almond milk: 287 Calories, 6 g Protein, 27 mg Cholesterol, 41 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 12 g Total fat (1 g sat), 250 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B1 (thiamine), [nut:1] Vitamin A, B6, Calcium, Iron, Magnesium, Zinc

Caprese Avocado Toast

Caprese Avocado Toast
with Marinated Tomatoes
Number of Servings
Makes 3 Toasts
Ingredients
  • 3 slices of Ezekiel 4:9 Flax Bread
  • 1 cup of Cherry tomatoes, sliced in half
  • 1 Avocado. mashed
  • [q:1/2] cup of Mozzarella balls, sliced in half
  • 2 cloves of garlic. minced
  • 1 Tbsp of lemon juice
  • 1 tablespoon of fresh basil, sliced into ribbons
  • 2 Tbsp of olive oil
  • 1 tsp of sea salt
  • [q:1/2] tsp of pepper
  • Crushed red pepper flakes (optional)
  • Balsamic glaze (optional)
Directions
  1. Slice the cherry tomatoes into halves. Add to a bowl with olive oil, salt, pepper, lemon juice, fresh basil, and minced garlic. Let marinate for 1-2 hours.
  2. Toast Ezekiel 4:9 Flax Bread until golden brown.
  3. Spread mashed avocado on top of the toasted bread. Season with salt and pepper.
  4. Top avocado toast with marinated cherry tomatoes and mozzarella balls.
  5. Garnish toasts with more basil, crushed red pepper flakes, and a drizzle of balsamic glaze.
Nutrition Info
1 toast: 327 Calories, 9 g Protein, 15 mg Cholesterol, 22 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 7 g Fiber, 24 g Total fat (5 g sat), 405 mg Sodium, [nut:3] Vitamin B6, [nut:2] Vitamin E, Vitamin K, Phosphorus, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin C, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

English Muffin Breakfast Cups

English Muffin Breakfast Cups
Number of Servings
Makes 8 breakfast cups
Ingredients
  • 4 Genesis 1:29 English Muffins, split with a fork
  • 6 eggs
  • [q:1/3] cup milk or nondairy substitute
  • [q:1/2] cup of cheddar cheese or vegan cheese, shredded
  • [q:1/3] cup of green onions, chopped
  • [q:2/3] cup of diced red or yellow bell pepper
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • [q:1/4] tsp of pepper
Directions
  1. Preheat the oven to 375º Fahrenheit.
  2. Grease ramekins (you can also use a muffin pan) with olive oil or nonstick cooking spray.
  3. In a large mixing bowl, whisk together eggs, milk, cheddar cheese, chopped green onions, chopped bell pepper, garlic powder, salt, and pepper.
  4. Place each Genesis 1:29 English Muffin half-cut side up in the ramekins/muffin tins and press down lightly to form each cup.
  5. Using a ladle, spoon the mixture into each muffin tin.
  6. Bake for 20 to 25 minutes until egg mixture is set.
Nutrition Info
2 cups each, made with low-fat milk, cheddar cheese, and red bell pepper: 339 Calories, 21 g Protein, 257 mg Cholesterol, 35 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (5 g sat), 407 mg Sodium, [nut:5] Phosphorus, Zinc, [nut:3] Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin C, Iron, [nut:2] Vitamin A, Vitamin B3 (niacin), Calcium, [nut:1] Vitamin D, Vitamin K, Folate, Magnesium

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread
Prep Time
15 minutes, plus 30 minutes Cook Time
Ingredients

Banana Bread

  • [q:1 3/4] cups all-purpose flour
  • [q:1/4] cup almond flour (ground blanched almonds)
  • 4 tsp baking powder
  • [q:1/3] cup coconut sugar
  • 3 tbsp almond butter
  • 3 medium ripe bananas (1 cup, peeled and mashed with a fork)
  • 3 tbsp almond milk
  • 3 tbsp vegan butter (melted)
  • [q:1/4] tsp salt
  • [q:2/3] cup pecans (chopped)
  • 1 banana, halved lengthways (for topping)
  • vegan butter (for brushing)

Cinnamon Swirl

  • 3 Tbsp vegan butter (melted)
  • [q:1/4] cup coconut sugar
  • 2 Tbsp ground cinnamon
Directions
  1. Preheat the oven to 400° F. Line a standard 9×5 baking tin with parchment then spray or brush with vegan butter.
  2. Add the pecans to a parchment lined baking tray and roast until golden and fragrant, 5 minutes. Remove from the oven and allow to cool then roughly chop. Reserve 2 tbsp for topping the banana bread.
  3. In a small bowl, mix the flour, almond flour, baking powder, coconut sugar and salt.
  4. In a medium bowl, mix together the almond milk, melted butter and almond butter.
  5. Add the dry ingredients to the wet mix and stir to combine. Fold in the mashed banana and pecans with a spatula.
  6. In a small bowl, whisk together the cinnamon sugar ingredients: melted vegan butter, brown sugar and cinnamon.
  7. Spread [q:1/3] of the batter on the bottom of the tin. Add [q:1/3] of the cinnamon swirl mix in dollops on top and use a sharp knife or toothpick to swirl a little. Add [q:1/3] of the remaining batter and swirl with again. Repeat one more time – you should have 3 layers.
  8. Press the two halves of the banana onto the top, cut side up, and brush with a little melted vegan butter, and top with reserved pecans.
  9. Bake for about 30 to 35 mins, covering loosely with foil if it starts to brown too much after about 20 minutes. Leave to cool for 10 minutes in the tin then place on a wire rack to cool before slicing.
Nutrition Info
332 Calories, 5 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 18 g Total sugars (11 g Added sugars), 4 g Fiber, 17 g Total fat (8 g sat), 214 mg Sodium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Calcium, Folate, Iron, Magnesium

Freezer-Friendly Pancakes

Freezer-Friendly Pancakes
Prep Time
25 minutes
Number of Servings
10 pancakes
Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1 1/2] cups plain low-fat Greek yogurt
  • [q:1 1/2] cups your favorite milk
  • 2 eggs
  • 2 Tbsp oil, plus additional for greasing pan
Directions
  1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  2. In a medium bowl, whisk together yogurt, milk, eggs, and oil.
  3. Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)
  4. Heat a large nonstick pan over medium-low heat. Spray pan with nonstick cooking spray or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.
Nutrition Info
2 pancakes, made with low-fat milk: 353 Calories, 18 g Protein, 72 mg Cholesterol, 46 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 1 g Fiber, 10 g Total fat (3 g sat), 546 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Folate, [nutrition:2] Vitamin B12, [nutrition:1] Vitamin B3 (niacin), Iron
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