Makes 4 servings

Ingredients:

• 4 Rudi’s Gluten-Free Cherry-Almond bars, crumbled (1 cup)
• 1 1/4 cups low-fat vanilla yogurt
• 1 1/2 cups mixed berries (blueberries, raspberries and quartered strawberries)
• 2 tsp. honey

Directions:

1. In each of four parfait glasses, spoon 2 Tbsp. yogurt, 2 Tbsp. crumbled bar, ¼ cup berries, another 2 Tbsp. yogurt, 2 Tbsp. berries, and any remaining granola.
2. Drizzle each parfait with 1/2 tsp. honey. Serve immediately, or cover with plastic wrap and refrigerate for up to 3 hours before serving.

Ingredients:

• 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
• 2/3 cup packed brown sugar
• 1/2 cup light canned coconut milk
• 4 Tbsp. dairy-free margarine, divided
• 3/4 tsp. vanilla extract
• 1 Tbsp. flaxseeds
• 2 Tbsp. cornstarch or tapioca starch
• 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
• 1/8 tsp. salt
• 1/8 tsp. xanthan gum
• 2 Tbsp. applesauce
• 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)

Directions:

1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.

Ingredients:

• 1/2 cup chopped red pepper
• 1 cup chopped spinach
• 1 cup chopped broccoli
• 1/2 cup chopped onion
• 2 whole eggs
• 12 egg whites or 1 ½ cups egg whites
• Salt and pepper to taste

Directions:

1. Preheat the oven to 250 degrees F. In a large mixing bowl, combine eggs and egg whites. Beat for 30 seconds. Add vegetables and salt and pepper.
2. Take your muffin tin and place muffin wrappers in each hole. With a ladle or 1/4 cup measuring cup, spoon out egg and vegetable mix into muffin wrappers.
3. Place in oven for 15 minutes and enjoy!

Ingredients:

• 4 large eggs
• ¾ cup half and half
• ¼ cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed
• 1 Tbsp. grated orange peel
• ½ tsp. gluten-free vanilla extract
• 8 slices of Rudi’s Gluten-Free Cinnamon Raisin
• 4 Tbsp. (½ stick) butter
• Powdered sugar
• Warm maple syrup

Directions:

1. Whisk first 5 ingredients to blend in medium bowl. Dip each bread slice into egg mixture. For best results, dip and flip the bread slices in the batter 4-5 times before placing in the skillet.
2. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm.
3. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.

Ingredients:

• 1 cup milk
• 3 eggs
• 4 Tbsp. butter
• 1 Tbsp. brown sugar
• 2 tsp. cinnamon
• 1 tsp. vanilla
• 8 slices of Rudi’s Soft & Yummy Gluten-Free Cinnamon Raisin Bread

Directions:

1. In a medium bowl whisk together eggs, half and half, and milk. Once combined, add in vanilla, sugar, cinnamon, and salt. Soak each piece of bread in the milky sauce and place in a baking dish until ready to cook.
2. Heat a pan to medium heat and cover with a slice of butter. Once the butter is melted and the pan is hot, place the soaked bread on the stove and cook until each side is golden brown.

For more gluten-free recipes from Rudi’s Gluten-Free Bakery, visit Rudi’s Gluten-Free Recipe Box!

Quinoa flakes give these breakfast treats a texture that is a cross between a blondie bar and a breakfast bar. We add mini dark chocolate chips to ours because we like the flavor combo of quinoa and chocolate. And if you like nuts, you could also add chopped pecans or walnuts.

Preheat the oven to 350 degrees F. Line a 11×13-inch baking pan with lightly greased parchment.

In a mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour
1/2 cup Organic Quinoa Flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar

In a large measuring cup blend:

2/3 cup light olive oil
3 tablespoons real maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.]

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

Add:
2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like cookie dough.

Now add:
1/2 cup golden raisins or chopped dried fruit
2/3 cup dairy-free chocolate chips or chopped nuts

Stir to combine. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set – about 22 to 30 minutes until the top is golden brown and the center if firm. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly. Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 brownies.

Recipe ©2005-2009 Karina Allrich

For many more delicious recipes like this one visit Karina’s Kitchen: Gluten-Free Recipes

Makes 2 cups.

Ingredients:

• 2 cups milk (or soy, rice or almond milk)
• 1 cup quinoa
• 1 Tablespoon agave or honey
• 1/8 teaspoon cinnamon
• 1 cup fresh blueberries or nuts

Directions:

1. Bring milk to boil.
2. Add quinoa.
3. Return to boil, then simmer for about 10 minutes. Milk will not be fully absorbed.
4. Stir in agave (or honey) and cinnamon, and simmer approximately 8 more minutes. Remove from heat.
5. Stir in blueberries or nuts, and serve with honey, salt, or butter.