Archive for April, 2013

Blueberry Cheesecake for Lunch?

Tuesday, April 30th, 2013
 

GF Blueberry cheesecake lunch

This past weekend I made Gluten-Free Blueberry Cheesecake French Toast Muffins. The muffins are surprising easy to make and I was rather pleased with the final product. So yesterday the muffins became lunch with a brunch feel! Either way it was delicious!

This lunch was served in an EasyLunchBoxes container and contained:

  • The French toast muffins served with syrup
  • Green beans and strawberries
  • Pirate Brand Original Tings snack

Sincerely,

Products used in this post:

Gluten-Free Blueberry Cheesecake French Toast Muffins

Sunday, April 28th, 2013
 

gf bc french toast muffin begin

It’s not Gluten-Free Friday but today’s post is indeed gluten-free. You see this past Saturday (yesterday) I packed up my little boys and headed to a large local mall for the day with my Mother-in-law (who is fantastic by the way). I mostly just wanted to get out, get moving and forget about my rough week. We purchased some awesome swim sets for the boys (swim shirts and swim trunks) in anticipation of our July beach vacation (which can’t come soon enough). We noshed on some gluten-free Chick-fil-a options and we stopped by a Stonewall Kitchen retail store. This store is relatively new to this mall but Stonewall Kitchen I am very familiar with. Their flagship store is located a little over an hour from me in the beautiful seaside community of York, Maine. A visit there will soon be in order!

The Stonewall Kitchen retail store is a must stop (and this is not a paid post for the record) and check out kind of store. It is very bright, pretty and full of yummy complimentary samples! I happen to love the Stonewall Kitchen Maine Blueberry Jam and decided to pick up a small jar. Out of the corner of my eye I spotted a recipe card for blueberry stuffed french toast and grabbed it. Lately I have wanted to try to make a french toast muffin after seeing it on a few other blogs like Rachel’s Random and Biting the Hand That Feeds You. A quick glance at the card and I knew I could adapt the recipe from a casserole into a muffin and better yet I knew I could make it gluten-free so the whole family could enjoy it!

 

Ingredients (adapted from Stonewall Kitchen, makes 12 muffins):

  • 6 cups of gluten-free bread cubes (I used a combination of Udi’s bread and Udi’s bagels)
  • 4 oz. cream cheese, cut into small cubes (use more or less cream cheese to your taste)
  • 1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
  • 6 large eggs, slightly beaten
  • 1/3 cup maple syrup
  • 1 cup vanilla almond milk
  • ground cinnamon

The recipe also called for fresh blueberries and truth be told I didn’t have any. Evan loves blueberries and they never stick around very long at our house! It would have made a nice addition! Also I didn’t use anywhere near the amount of cream cheese that the original recipe called for. Honestly I was just trying to show some restraint!

 

gf bc french toast half 2

 

I sprayed my muffin pan with cooking spray. I  then place a few cubes of bread in each cup to cover the bottom. I topped each with 2-4 cubes of cream cheese and then a spoonful of the Stonewall Kitchen Maine Blueberry Jam (see photo above). You can put as much or as little of the cream cheese and jam as you desire. Then top each with additional bread cubes completely filling each cup.

 

gf bc french toast muffins

Next I whisked together 6 large eggs with 1/3 cup pure maple syrup and 1 cup of vanilla almond milk. I put approximately 1/4 to 1/3 cup of the egg mixture in each muffin cup. I took care to try to coat the top of each muffin with the egg so the top wouldn’t be too dry. I then sprinkled each muffin with ground cinnamon. I covered the whole pan with aluminum foil and placed in the the fridge. I had to take my 3 year old Trevor to a birthday party so I was gone several hours. You could keep this in the fridge overnight and bake in the morning.

gf blueberry cheesecake french toast

 

After returning from the birthday party I pre-heated my oven to 350 degrees. I cooked the muffins with the foil on for 20 minutes. I removed the foil and baked for another 10 minutes. These popped right out of the muffin pan without issue. Serve warm with the gluten-free syrup of your choice. I hope you’ll give these a try. Experiment with other jams and fillings!

 

Sincerely,

Gluten-Free Friday 4/26/13

Friday, April 26th, 2013
 

gff simple collage

 

My two older children were on spring break this week but yet somehow even though I had less lunches to pack I still felt quite as busy as ever if not more. I think some of you out there, maybe all of you, will know what I mean!  For this break we had no defined vacation plans and honestly I had to work most of the week. My two youngest children did still have preschool.

No worries – we have plenty of fun vacation plans later this year!

 

gluten-free french toast sticks

__________________

This week I wanted to show some lunches with bread. I have focused so far on showing lunches that were options to sandwiches but it doesn’t mean bread isn’t an option. There are many types of gluten-free breads on the market. We’ve tried a few, some we like, some we don’t like. I will say uniformly they are all more expensive than regular bread. Gluten-free breads in general also tend to be a little drier and a little more crumbly. For us the brand that we seem to favor is Udi’s. We find Udi’s in a freezer located in the bakery department at our grocery store. I actually keep the loaf, which is quite a bit smaller then a regular loaf, in my freezer. I will defrost slices in the microwave as I need them.

__________________

gluten free stars

 

Lunch #1 (above) served in a Leaflet Tight container includes: French toast sticks made with Udi’s. I brushed one side of the french toast lightly with maple syrup since my kiddo doesn’t “dip” yet. Pineapple and blueberries are in one compartment and cheese stick and Trader Joe Edamame crackers (gluten-free) are in the other.

Lunch #2 (above) served in a Lunchbots container includes: Little star sandwiches are made with Udi’s bread. Use the left over scraps for homemade gluten-free bread crumbs. The sandwiches are sitting on top of Van’s Say Cheese gluten-free crackers. This lunch also has cooked carrot “chips” and blueberries (one of my son Evan’s favorite fruits).

Lunch #3 (below) served in a Leaflet Tight container includes: A hard boiled egg is sliced and served with heirloom tomatoes, cheese stick and Trader Joe’s edamame crackers. You could serve a salad dressing with the tomatoes but I didn’t in this case.

 

gluten-free simple

 

A short but very sweet Gluten-Free Friday post this week! I have been busy busy! Have you missed me? If so check out some of the places I have been featured recently!

A Boy and his Lunch – Guest Blogger

Following in My Shoes – Guest Post

Diana Rambles – Photo feature and mention

Huffington Post – Photo feature and mention

 

I’ll be back next Friday for more Gluten-Free funs and with any luck you’ll see some posts from me before then. Just in case go visit my gluten-free friends!

Keeley McGuire Blog

Biting the Hand That Feeds You

House-54

 

 

Sincerely,

 

Products included in this post:

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: