Oat­meal Banana Bread

Delight Gluten Free - - Indulge -

YIELD: 10 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 70 MIN­UTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE

2 cups gluten-free all-pur­pose flour 1 cup Quaker Gluten-free Quick 1-Minute Oats 1 ta­ble­spoon bak­ing pow­der 1 tea­spoon salt 1 tea­spoon cin­na­mon 1 cup brown sugar ½ cup + 1 ta­ble­spoon veg­etable oil 3 eggs 3 large ripe ba­nanas, peeled and mashed ½ cup co­conut milk 1. Pre­heat oven to 350 de­grees F. Spray a loaf pan with non­stick spray and set aside.

2. In a mix­ing bowl, whisk to­gether gluten­free all-pur­pose flour, Quaker Gluten-free Quick 1-Minute Oats, bak­ing pow­der, salt and cin­na­mon. Set aside.

3. In the bowl of a stand­ing mixer us­ing the pad­dle at­tach­ment, beat to­gether the brown sugar and veg­etable oil. Add in the eggs, mashed ba­nanas and co­conut milk and mix to­gether un­til a smooth mix­ture forms.

4. Slowly add the dry in­gre­di­ents into the wet in­gre­di­ents, mix­ing well af­ter each ad­di­tion.

Mex­i­can Break­fast Bur­rito

YIELD: 2 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 15 MIN­UTES GLUTEN-FREE, SOY-FREE, NUT-FREE, RICE-FREE

Break­fast is the most im­por­tant meal of the day! Have fun with your kids and build a break­fast bur­rito. Older kids and crack and help you cook the eggs. If you want to make it more – add hash browns or cooked pota­toes to the tor­tilla.

½ pound break­fast sausage

or chorizo, crum­bled 4 eggs, lightly beaten 1/8 tea­spoon black pep­per ¼ tea­spoon salt Cook­ing spray ¼ cup chopped onion 4 (6-inch) corn tor­tillas

1. In a large non­stick skil­let over medium heat, cook the crum­bled break­fast sausage, stir­ring fre­quently, un­til browned. Drain off the ex­cess grease and re­duce the heat to low.

2. Add beaten eggs, onion and green chiles to the pan. Cook for about 5 min­utes, stir­ring con­stantly. Re­move from heat and set aside.

3. Heat the corn tor­tillas ac­cord­ing to pack­age di­rec­tions and di­vide the egg mix­ture evenly amongst tor­tillas.

4. Al­low your kids to top each serv­ing with shred­ded cheese, salsa, av­o­cado and cilantro if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 364, FAT: 23G, SAT­U­RATED FAT 8G, CHOLES­TEROL: 285MG, SODIUM: 751MG, CAR­BO­HY­DRATES: 24G, FIBER: 4G, SUG­ARS: 2G, PRO­TEIN: 17G

Op­tional top­pings: Shred­ded let­tuce ½ cup diced toma­toes ½ cup black olives 1 jalapeño pep­per, seeded and thinly

sliced 1 av­o­cado, peeled, pit­ted and diced ½ cup salsa ¼ cup sour cream

1. Pre­heat the oven to 350 de­grees F. Line a bak­ing sheet with foil and spray with non­stick spray.

2. Place chips in sin­gle layer on bak­ing sheet and cover with beans and beef. Top with cheese. Bake for 10 min­utes or un­til cheese has melted. Re­move from oven and place on in­di­vid­ual plates to serve.

3. Place all the de­sired top­pings in bowls and al­low kids to build their own na­chos.

NU­TRI­TION PER SERV­ING: CALO­RIES: 558, FAT: 34G, SAT­U­RATED FAT 15G, CHOLES­TEROL: 105MG, SODIUM: 583MG, CAR­BO­HY­DRATES: 30G, FIBER: 5G, SUG­ARS: 1G, PRO­TEIN: 33G

NOTE: NU­TRI­TIONAL IN­FOR­MA­TION BASED ON BA­SIC RECIPE ONLY, IT WILL CHANGE BASED ON THE AD­DI­TIONAL TOP­PINGS.

I HEART KEENWAH CHO­CO­LATE PUFFS Look­ing for a sweet, ve­gan treat? These Dark Cho­co­late Hi­malayan Pink Salt quinoa puffs are coated in rich, Or­ganic Fair Trade Cer­ti­fied dark cho­co­late and sprin­kled with Hi­malayan pink salt. They have 140 calo­ries per serv­ing, and less sugar than other cho­co­late treats. Also avail­able in Dark Cho­co­late Peanut But­ter. www.iheart­keen­wah.com GLUTEN-FREE PRET­ZEL CRISPS SALTED CARAMEL Now those who are gluten-free can en­joy Snack Fac­tory’s pret­zel chips! Snack Fac­tory has a line of gluten-free mini pret­zel crisps, in­clud­ing Salted Caramel pret­zel crisps. These crisps are crunchy and have the per­fect salty and sweet bite – you won’t be able to eat just one! www.pret­zel­crisps.com

KET­TLE CHIPS

HAWAI­IAN BAR­BEQUE Ket­tle Brand’s Hawai­ian Bar­beque potato chips are a new line of chips made with 100% av­o­cado oil and sea­soned with gin­ger in­fused sea salt. These chips are de­li­cious and still have the sig­na­ture ket­tle chip crunch. Other fla­vors in­clude Hi­malayan Salt and Chili Lime with cit­rus in­fused sea salt. www.ket­tle­brand.com

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