Ingredients:

• 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
• 1/2 avocado
• 1/2 lime
• 1 clove fresh garlic, chopped
• 1 Tbsp. red pepper flakes
• Salt and freshly ground pepper to taste

Directions:

1. Toast bread slices until slightly golden-brown.
2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

Tip:For even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!

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!

Serves 4
Prep time:8 minutes
Cook time:12 minutes

Ingredients:

• 1 Tbsp. olive oil
• 2 shallots or 1 small onion, finely chopped
• 6 oz. ½-inch thick slices pancetta, cubed
• 2 medium sweet potatoes, cubed
• 2 Tbsp. chopped fresh rosemary
• 4 eggs, fried
• Salt and pepper

Directions:

1. In a 9-inch skillet, heat the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes.
2. Stir in the pancetta and cook until the fat has rendered, about 5 minutes. Add the sweet potato and rosemary and cook until the sweet potato is softened, about 5 minutes; season with salt and pepper. If the pan gets dry, add a few splashes of water.
3. Divide the hash among four plates, and top each with a fried egg.

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.

Makes 1 serving

Ingredients:

• 2 Eggs
• 2 Tbsp. of your favorite salsa
• ½ Cup of arugula
• 2 Tbsp. of Vegetarian Green Chile (optional)*
• 2 Rudi’s Gluten-Free Tortillas
• ½ Avocado
• 2 Tbsp. of vegetable oil

Tortillas:

1. Put oven rack in middle position and preheat oven to 200°F. Place an ovenproof plate on oven rack to warm.
2. Heat 1 Tbsp. oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more.
3. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over the top tortilla and flipping the stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp).
4. Wrap tortillas loosely in foil and keep warm in oven.

Eggs:

1. Heat 1 Tbsp. oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 2 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Season eggs with salt and pepper.

Assembly:

1. Spoon 2 Tbsp. of salsa onto the tortilla. Transfer 2 eggs to tortillas and top with some of remaining salsa. Sprinkle with cilantro.
2. Garnish each Huevo Ranchero with a ¼ cup of arugula and sliced avocado.

*Here’s a link for vegetarian green chile: Vegetarian Green Chile Recipe. Note, you will have to cook the green chile the night before you serve your Huevos.