Simple French Toast

For a lazy Sunday morning I love making this fast and simple french toast recipe. 

French Toast

Ingredients: 

2 slices gluten free bread 

1 egg

sunflower oil as needed

1 banana

maple syrup

cinnamon 

If you wish to make more than just 2 slices, 1 egg is usually enough for about 4 slices of bread. 

Steps: 

1. In a bowl, beat the egg. Heat the oil in a pan. Take a slice of bread and coat both sides of it with the egg mixture. 

2. Place the completely coated bread into the pan. Let it fry on both sides until golden brown - this should only take about 2 minutes or so either side. 

3. Serve with sliced banana, maple syrup and cinnamon dusted on top or any other combination of your favourite toppings. 

Gluten Free Nutella Muffins

I have a confession to make: I love Nutella. I can eat it in every way imaginable - on toast, with a banana, on top of ice cream, or just by itself on a spoon. 

 

So my boyfriend bought me a 5kg tub of Nutella for my birthday! And although I love Nutella, 5kg is a lot to get through (and moderation and healthy eating is important!) I decided that it would have to be used in other ways, so I came up with this simple recipe - and trust me, these muffins are divine! 

Nutella Muffins

Ingredients: 

2 cups gluten-free self raising flour (I use the one by Aldi) 

1 cup Nutella

1 cup lactose-free milk

1/2 cup lactose-free butter, melted (I used nuttelex)

2 tsp cocoa powder

1/2 cup raw sugar

A pinch of salt 

Steps: 

1. Preheat oven to 200 degrees celcius. Grease a 12 cup muffin tin and set aside. 

2. In a large bowl, sift through flour, cocoa powder and salt. 

3. In a separate bowl, mix butter and sugar until combined. Stir in the eggs one at a time. Add in the milk, followed by the Nutella and continue to mix until mixture is smooth. 

4. Gradually add the flour mixture to the wet mixture until completely combined. 

5. Pour batter into the muffin tins. Bake for 20-25 min or until cake tester comes out clean. 

6. Cool in pan for about 5 minutes. Serve warm or transfer to wire rack to cool. 

Muffins with 5kg jar of Nutella!

Corn Bread

While in Montenegro with my family, we came across a small bakery selling corn bread. This corn bread uses corn flour made from the flour used for feeding cattle, and therefore is not sweet. Nor did it cause me to have any symptoms. I ate this bread everyday for the 10 days we were there and was sad when leaving that I would leave this amazing bread behind (as it definitely trumps every gluten free bread out there). Across other parts of Eastern Europe I found corn bread, but it was made from wheat flour with corn flour just for the colouring and was not the same.

Now that I am back home, I am attempting to make my own variation of this bread. Although it may still need a little bit of altering to make it perfect, this recipe is quite close in taste and texture to what I ate while in Montenegro.

Corn Bread Recipe 

Ingredients
2 cups polenta (cornmeal)
1 cup gluten-free self raising flour
1/2 cup spelt flour
1 tsp baking powder
2 eggs
1 cup milk
1/8 cup canola oil

Steps

1. Preheat oven to 220 degrees celcius and grease a 21x11cm baking tin.

2. Combine the dry ingredients (polenta, gf flour, spelt flour, baking powder) in a bowl

3. Combine the wet ingredients in a separate bowl.

4. Create a well in the dry ingredients, pour in the wet ingredients and stir until the mixture is firm and holds together well.

5. Pour into the baking tin and bake for 20-25min or until raised, golden and a fork comes out clean.

Serve with your favourite sandwich toppings, jams, butter or rice malt syrup.