Gluten Free French Toast Bake with Apple Compote

This recipe is perfect for brunch gatherings or for a special breakfast.

 

What You Need:

1/2 loaf of gluten free sour dough bread, cut in 1 inch pieces

3 eggs

1/3 cup of soy milk

1 tablespoon sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon apple pie spice

What To Do:

Mix all your ingredients together, except the bread. Soak the bread in the mixture overnight.

In a casserole dish, layer the soaked bread. Overlap the bread and pour the rest of the mixture on top. Bake at 350 degrees for 40 minutes.

While it is baking, prepare the Apple Compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

Top the French Toast with the Apple Compote and enjoy! xoxo

Shrimp Two Ways

Hope everyone had a lovely New Year! This quick and simple dish reminds me of the shrimp I had when I was in Hawaii at one of the famous shrimp food trucks on the North Shore. My favorite flavors were the spicy shrimp and the lemon pepper shrimp. So this is my quick and simple version of them.

 

What You Need:

1 bag of fresh, unpeeled shrimp (you can use cooked but it won’t soak up the flavors as well)

Lemon Juice

Garlic (4 cloves, chopped)

Vegan Butter

Salt and Pepper

Hot Sauce

What To Do:

Peel and devein the shrimp. Place them on a baking pan with vegan butter in mini chunks (I just put a few blobs around so that it would melt while the shrimp are cooking). Sprinkle with salt and pepper.

On half the tray, cover the shrimp with lemon juice, garlic, and extra pepper. On the other half, cover the shrimp in hot sauce. Bake at 350 degrees for 5 minutes, flip and cook for 5 more. Depending on the size of your shrimp will determine the cooking time.

Lemon Pepper Shrimp

Buffalo Shrimp

Enjoy! xoxo