Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (30 page)
Add the dried fruit and sunflower seeds and mix well. Store in an airtight container. This mixture will keep for several weeks at room temperature. It is great for snacking, and as a topping for cereal, yogurt, or ice cream.
Avoiding Oats?
Replace with 4 cups quinoa flakes, gluten-free corn flakes, or rice cereal.
MAKES 8 SERVINGS
When my friend
Lisa described this recipe to me, I was salivating from the get-go. Inspired by McDonald’s McGriddles—a breakfast sandwich consisting of sausage, egg, and cheese served between two pancakes with maple syrup, this casserole is an easy, hearty, make-ahead breakfast, or a dish for an elegant company brunch. Either way, you’ll be drooling when you smell the fragrance of maple and cheese coming from the oven.
1 tablespoon vegetable oil
1 pound Jones Maple Sausage or other gluten-free sausage
2 cups milk, soy milk, or rice milk
8 eggs
¼ cup real maple syrup or sugar-free maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
8 cups cubed dense gluten-free sandwich bread
1 cup shredded sharp cheddar cheese or dairy-free cheese (about 4 ounces)
Lightly oil a 9 × 13-inch baking dish.
In a skillet, heat the oil over medium heat. Crumble the sausage and cook until brown, with no pink visible. Drain on paper towels.
Mix together the milk, eggs, maple syrup, vanilla, and cinnamon in a large bowl. Add the browned sausage, bread cubes, and cheese. Pour into the prepared dish, cover, and refrigerate overnight.
Preheat the oven to 350°F. Bake 35 to 40 minutes, until the center is set. Cut into squares and serve. This reheats well.
Dairy-free
and
Egg-free
After a little
experimenting, I discovered this nutritious whole grain can be handled very much like brown rice. In fact, I often make it in my rice steamer as I did this hearty, warm breakfast dish. Make a big batch of oat groats ahead of time and refrigerate, reheating smaller portions for breakfast. Add extra fruit and brown sugar to taste.
1 cup gluten-free oat groats (see Pantry, page 274), rinsed and drained
2½ cups water
2 to 3 tablespoons brown sugar
⅓ cup golden raisins
½ teaspoon ground cinnamon
¼ teaspoon salt
Combine the groats, water, brown sugar, raisins, cinnamon, and salt in a small rice cooker. Cook according to manufacturer’s instructions. Serve warm or refrigerate and reheat individual portions in the microwave.
Tip
:
Oat Groats are the whole oat kernel before processing. They also make wonderful pilaf. Add sautéed onion, celery, carrots, and spices to the groats and cook in chicken or vegetable broth.
MAKES 8 SERVINGS
This is a
perfect brunch dish that falls into the Make and Take category. If it becomes your contribution to a potluck meal, you can be sure you’ll have plenty to eat and enough to share.
2 tablespoons olive oil
8 ounces sliced mushrooms
1 cup chopped scallions, top third removed and discarded
16 ounces fully-cooked gluten-free chicken sausage (any flavor), chopped
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
one 12-ounce jar roasted red peppers, drained and chopped
4 large eggs
3 cups milk, soy milk, or rice milk
12 slices gluten-free bread, such as Delicious Slicing Bread (page 42), or commercial bread
4 ounces crumbled goat cheese or dairy-free cheese (see Simple Substitutions, page 267)
3 tablespoons grated Parmesan cheese
Spray a 9 × 13-inch baking dish with vegetable spray.
Heat the oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for 1 to 2 minutes. Add the sausage and sauté another 2 minutes. Stir in the basil, oregano, and thyme. Continue to cook until the mushrooms are tender. Remove from heat. Add the roasted peppers and stir to combine.
In a bowl, whisk together eggs and milk; set aside.
Line the prepared dish with half the bread slices. Cover the bread with half the sausage mixture. Sprinkle with half the goat cheese. Pour half the egg mixture over the bread and sausage. Repeat the layers with the remaining bread, sausage mixture, goat cheese, and egg mixture. Sprinkle with the Parmesan cheese. Cover and refrigerate for several hours or overnight.