Prep Time: 5 minutes
Makes 7 (1 cup) servings.

Ingredients:

• 1 can Thai Kitchen Coconut Milk
• 4 oz. gluten-free semi-sweet baking chocolate, chopped
• 1/2 cup sugar
• 1 tsp. gluten-free vanilla extract
• 1/4 to 1/2 tsp. almond extract
• 5 cups hot brewed coffee
• Gluten-free whipped cream and chocolate curls (optional)

Directions:

1. Microwave coconut milk, chocolate and sugar in medium microwavable bowl on high 2 to 3 minutes or until heated through. Stir until chocolate is completely melted and mixture is smooth. Stir in extracts.
2. Stir into hot brewed coffee. Pour into serving cups. Top with whipped cream and chocolate curls, if desired.

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Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes

Ingredients:

• 1 gluten-free pie crust (recipe follows) or use purchased gluten-free deep dish pie crust
• 3 eggs, beaten
• 3/4 cup packed brown sugar
• 1 Tbsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 can (15 oz.) pumpkin
• 1 can (13.66 oz.) Thai Kitchen Coconut Milk

Directions:

1. Bake pie crust in preheated 425°F oven 10 to 12 minutes or until lightly browned.
2. Meanwhile, mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into prebaked pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Gluten-Free Pie Crust:

1. Spray 9-inch deep dish pie plate with a gluten-free non-stick cooking spray. Place 1 1/2 cups gluten-free pancake and baking mix in medium bowl.
2. Cut in 1/2 cup (1 stick) cold butter, cut into chunks, with pastry blender or 2 knives until fine crumbs form.
3. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; tossing with fork to moisten.
4. Form dough into a ball. Press onto bottom and up sides of pie plate.

Ingredients:

• 1½ cups brown sugar
• 1⁄4 cup vegetable shortening
• 1⁄2 cup vegetable oil
• 2 eggs or 4 Tbsp. of egg replacer
• 1½ cups rice flour
• 1 tsp. gluten-free pure vanilla extract
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 2 cups gluten-free rolled oats
• 2 cups raisins

Directions:

1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.

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
:

• 2 zucchinis
• 1/3 large onion chopped
• 1 tsp. Majestic Garlic or 1 clove garlic
• 1 egg
• 1/2 cup garbanzo bean flour or your favorite gluten-free flour
• 1/8 cup tapioca flour
• 1/2 tsp. baking soda
• Sea salt to taste
• Coconut oil or pancetta oil

Directions:

1. Cut the ends of the zucchini off and discard. Then, cut the zucchini into 4 pieces.
2. Toss the zucchini, onion and garlic into the food processor and pulse until finely chopped.
3. In a separate bowl beat the egg.
4. Mix in the contents of the food processor into the bowl and add the flour and seasonings.
5. Using a tablespoon, spoon this batter into a heated pan with either the pancetta oil or coconut oil and cook over medium high heat until browned. Turn it over gently and finish cooking.
6. Remove from pan, sprinkle with a little salt if you like and serve. You can also top them with the crisp pancetta if you like.

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:

• 2 summer squash
• 1 tsp. salt
• 1 cup of your favorite pasta sauce

Directions:

1. Using a mandolin, grate each squash down the long way to make long, thin strips.
2. Place the strips on top of each other and slice them all the long way to form thin ribbons.
3. Place the squash in boiling water for 1 min and then drain well. Plate up and top with your favorite sauce.

Prep Time: 10 minutes
Makes 2 (1-cup) servings.

Ingredients:

• 2 cups frozen whole strawberries
• 2/3 cup Thai Kitchen Coconut Milk
• 5 Tbsp. agave nectar or honey
• 2 Tbsp. lemon juice

Directions:

1. Place all ingredients in blender container. Cover.
2. Blend on high speed until smooth. Serve immediately.

Thai Kitchen Alternative:

For a mango smoothie, prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

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!