A few weeks ago I was invited to spend a few days with some friends and colleagues for a retreat in Sundance, Utah. What a treat!! It was decided that we would not go out for any of our meals and that we all would take turns in the kitchen. Because some of us were to arrive earlier at the retreat, they became in charge of the grocery shopping which meant that we all had to send in recipes we wanted to prepare and share. I send just a few, but many from my blog were actually chosen for many meals which made me very happy;-)
One day we were served gluten free blueberry muffins with a streusel top for Breakfast. It was delicious!!!
So delicious in fact, that I have been trying to find some of the ingredients to make those delicious morning treats!! But I can’t find them in the few stores I have been to so far. I guess I need to try a few more.
Well since I had some peaches that needed to be “disposed”of, I decided to make muffins, but this time I decided to make gluten free muffins using almond mill since I was unable to find gluten free all-purpose flour. After trying a few recipes here and there, I developed my own. I hope that you will try it. It is very good and so so moist!!!
Ingredients for about 10 cupcakes:
- 1 1/2 almond mill
- 1/2 cup brown sugar
- 1/2 cup of apple
- 3 tbsp of vegetable oil
- 3 eggs
- 1 tbsp of rice flour, or gluten free all purpose flour
- 2 peaches diced and chopped in very small
- Turn the oven to 400.
- In a large bowl, mix the almond mill, the sugar and the rice flour.
- Then add the apple sauce, the oil and the eggs and mix well.
- Add the chopped peaches in the mixture and mix well.
- With a scoop, fill each cupcake holes with the mixture.
- Cook the cupcakes for 25 minutes or until they are cooked ( when checking with a knife, it should come out clean). Et voila!!
Bon Appetit and Happy Cooking!!!
We leave in the country of peaches so you would think that we would have the best ones!!! Well I don’t know if it was me just not picking the right peaches, but no matter where I went, no matter where I received them from, this year’s peaches have been quite disappointing. If you have been more lucky, please let me know where you have been:-)
Well I had so many peaches that i could not eat simply as it that i had to think of ways yo ” recycle” them.
One day I made a pork tenderloin with them, another day i made muffins and today i made a breakfast casserole. I am not much of a casserole, but my son loves them and this way i can make sure he has a hearty breakfast before going off to school. My recipe was inspired by a recipe that I had seen on allrecipes.com, it looked so appetizing that I had to try:-)
I did not follow the recipe that I had seen as it suggested using boxed peaches and stale bread.
Ingredients for a large casserole for 8-12 ( depending how hungry your crowd is;-))
- 1 loaf of old fashioned French bread ( without the crust or a loaf of challah bread)
- 5 eggs
- 1 1/2 cup of milk/ or half and half
- 1 stick of butter
- 2 cups of brown sugar
- 2 cups of fresh peaches sliced in quarters
- In a large frying pan, melt the butter. When it is melted, add the sugar and bring the mixture to boil. Reduce the heat down and cook for 5 minutes.
- Add the peaches and cook them for 5 min making sure to turn them every so often.
- Place the peaches at the bottom of your pan. I used the sunflower mold. I make them look pretty but you don’t have to!
- Pour the caramel,
- Slice the bread in about 1 inch wide and place the slices above the caramel.
- In a large bowl, mix the eggs, vanilla and cream and mix well.
- Pour the mixture over the bread. Place a plate over the bread to keep it down or the bread will float up, and let the casserole sit for a few hours ( overnight is best).
- Turn the heat to 350 and cook the casserole for 30 minutes or until the bread is a nice brown.
9. Let the casserole cool a bit before serving. You may serve it straight out of the bowl, or unmold it. It is best eaten warm.
Bon Appetit and Happy Cooking!!!