So… I took a crack at making SCD-legal dinner rolls, and I think I figured out a tasty alternative. SCD refers to the 'specific carbohydrate diet,' and rules out all grains, starchy vegetables and uncultured or un-aged dairy products. Most sweeteners are also illegal according to the SCD, as are things such as baking powder. A friend of mine recently adopted this diet, and has lamented the severely restricted foods that are allowed. In response, I went to work concocting these incredibly healthy and tasty biscuits, which I affectionately call 'Blender Biscuits.'
1 3lb butternut squash, cut in half, coat insides with olive oil and sprinkle with sea salt.
Roast at 350/375 for an hour or until tender when pricked with a fork.
8oz shredded aged white cheddar
1 1/2 c almond flour
1 can coconut milk (not light)
3 eggs
1 TBSP sea salt
1/3 c olive oil
2 onions, chopped
1-2 TBSP dried rosemary
3 cloves garlic, shredded/finely chopped
1/2 c olive oil
Sautee the onions, rosemary, and 1/2 c olive oil until onions are very transparent and almost beginning to caramelize. Add the salt and garlic, stir a few times and let cook for about a minute. Put this onion mixture into your blender with the can of coconut milk, and puree it. Fit as much of the squash in the blender with the mixture as you can, and add a 1/3 c water. This should give you a nice creamy paste. Pour this into bowl with remaining squash that wasn't pureed, if any, and add the cheese, almond flour, eggs and remaining (1/3 c olive oil). Mix well, pour into greased muffin tins(not light, I know :)) and bake at 375 for 30-35 min until brown on top and fork inserted in middle comes out reasonably clean. They will be moist but firm up nicely when they cool. Enjoy. :)
Thursday, June 23, 2011
Wednesday, May 18, 2011
Brie Panini with Dried Apricots
It's an abnormally cold, wet and gray day in Boulder. The thought of running in this weather was downright disheartening, until I began to think about what I might like to eat afterwards. I decided that comfort food was very appropriate, and realized I had not had my old stand by of grilled cheese and tomato soup in some time. A quick look in the fridge netted jalapeno havarti, brie, and some parmiggiano reggiano. I started thinking the brie might be nice, and realized that I had some dried apricots, too. The result? heaven!
2 slices Rudi's gluten-free bread, multigrain
enough 1/3" slices of brie to cover one of the slices of bread, rind removed
6 dried apricots, sliced
1/2 TBSP butter (yeah, it's comfort food :))
Heat a griddle or cast iron skillet on medium heat, rub the butter into the two outside/griddle faces of the bread, place the brie on the inside face of one, add apricots, top with other slice of bread. Brown in skillet until golden brown, flip it over, brown the other side and... voila! Melty, yummy, brie and fruit perfection. Enjoy!
2 slices Rudi's gluten-free bread, multigrain
enough 1/3" slices of brie to cover one of the slices of bread, rind removed
6 dried apricots, sliced
1/2 TBSP butter (yeah, it's comfort food :))
Heat a griddle or cast iron skillet on medium heat, rub the butter into the two outside/griddle faces of the bread, place the brie on the inside face of one, add apricots, top with other slice of bread. Brown in skillet until golden brown, flip it over, brown the other side and... voila! Melty, yummy, brie and fruit perfection. Enjoy!
Friday, May 13, 2011
Steamers aren't just for rice...
I recently purchased a rice steamer, and I have to admit that while I love what it does for my rice, I absolutely adore what it does for quinoa. I figured out that using the same water to grain proportion for brown rice yields quinoa that is still tasty in left overs. Rice cookers come in multiple brands, sizes and configurations. I purchased a $20 14 cup Aroma rice steamer from Target, and I have been pretty happy with it. It does brown the bottom of whatever you're cooking, though, so you have to keep an eye on it. My friends who own the more expensive and musical Zojirushi promise that is not an issue. Well, I may have to upgrade, but I wanted to see if I was sold on the concept first. I am. :) I really like the steamer basket that sits on top of the steamer, this is great for steaming tough veggies like kale when I don't feel like roasting them with coconut aminos and sesame seeds at 375 degrees for 15-20 minutes. The only complaint I have is that the kale may obstruct the steam and impact the cooking time for the grain beneath, so I typically put the veggies on in the begging of the cooking cycle and take out the basket after about ten minutes so that the rice or quinoa can finish cooking.
Chipotle Quinoa with Kale, Mushrooms and Caramelized Onions
I have been on a kale kick lately, and that may be explained by the calcium content of said kale. I have been doing a fair amount of research on absorbable nutrients, and kale doesn't seem to contain the oxolates that spinach and chard do. What this means is that you don't have compounds that bind both the iron and calcium content of kale at play. That being said, I have read that if you cook oxolate-containing foods, then the oxolates should break down, leaving you with no problems in terms of absorption.
I use a rice steamer and end up with about 2 c of cooked quinoa. The measure for the steamer is not really standard, so I will note the proportion of quinoa to water that works for me at 5280 feet of elevation.
2 3/4 measures of water
1 measure quinoa
1 - 2 TBSP Chipotle salsa, fronterra seems to be good as it has distilled vinegar. Check yours to be sure it won't make you sick.
1 large onion, diced
4 TBSP olive oil
1 16 oz package of baby bella mushrooms, or standard white/button work fine, too
1 bunch of kale, de-stemmed
Heat a skillet on medium-high-ish heat, and add the olive oil but err on the side of medium so as not to burn the olive oil. When the olive oil has heated (it will have faint waves in it), add the onion and stir occasionally while they caramelize. Be careful not to burn them. About halfway through the caramelization process (20 min or so), combine the quinoa, water and salsa in the rice cooker and cook. When the onions are yellowing, add the mushrooms and finish cooking for another 10-15 min or so until mushrooms are amber-colored. Steam the kale for about 5 min. Serve quinoa topped with mushrooms, onions and kale.
Optional: top with unseasoned fat free refried black beans for a heartier meal.
I use a rice steamer and end up with about 2 c of cooked quinoa. The measure for the steamer is not really standard, so I will note the proportion of quinoa to water that works for me at 5280 feet of elevation.
2 3/4 measures of water
1 measure quinoa
1 - 2 TBSP Chipotle salsa, fronterra seems to be good as it has distilled vinegar. Check yours to be sure it won't make you sick.
1 large onion, diced
4 TBSP olive oil
1 16 oz package of baby bella mushrooms, or standard white/button work fine, too
1 bunch of kale, de-stemmed
Heat a skillet on medium-high-ish heat, and add the olive oil but err on the side of medium so as not to burn the olive oil. When the olive oil has heated (it will have faint waves in it), add the onion and stir occasionally while they caramelize. Be careful not to burn them. About halfway through the caramelization process (20 min or so), combine the quinoa, water and salsa in the rice cooker and cook. When the onions are yellowing, add the mushrooms and finish cooking for another 10-15 min or so until mushrooms are amber-colored. Steam the kale for about 5 min. Serve quinoa topped with mushrooms, onions and kale.
Optional: top with unseasoned fat free refried black beans for a heartier meal.
Monday, March 21, 2011
Spinach Pesto Salad
I felt a little less than inspired by a jar of pesto that I was given, but I was convinced I could spice it up a bit and make a tasty salad. I started by chopping a medium-large white onion and sauteing that in 3 TBSP of olive oil on medium heat. While the onion was going, I used about 4 Tablespoons of underwhelming pesto, grated in three cloves of fresh garlic, stirred, and finally had something that I thought I could work with.
When the onion was sauteed to a nice transparent and slightly caramelized state, I added in the pesto, stirred, and finally added in the bag of spinach. I cooked this uncovered until the spinach was thoroughly wilted. I then chilled this and added in 1 cup of chopped cashews. The resulting salad has good flavor and the crunch of the cashews balances out the soft spinach. I'll be working this into my summer salad rotation for sure!
Overall ingredient list:
4 TBSP pesto
3 TBSP olive oil
1 medium-large onion, chopped
1 5 oz bag of fresh spinach
1 c cashew pieces or whole cashews, chopped
When the onion was sauteed to a nice transparent and slightly caramelized state, I added in the pesto, stirred, and finally added in the bag of spinach. I cooked this uncovered until the spinach was thoroughly wilted. I then chilled this and added in 1 cup of chopped cashews. The resulting salad has good flavor and the crunch of the cashews balances out the soft spinach. I'll be working this into my summer salad rotation for sure!
Overall ingredient list:
4 TBSP pesto
3 TBSP olive oil
1 medium-large onion, chopped
1 5 oz bag of fresh spinach
1 c cashew pieces or whole cashews, chopped
Thursday, February 17, 2011
Hearty Mushroom and Vegetable Soup
1 bunch red chard, chopped
2 bunches of kale, red or green, ribs removed and torn into bite-sized pieces
1 25oz can pinto beans, drained
1 bulb of fennel, chopped
7 carrots, chopped
1 lb regular-sized or baby portobella mushrooms, sliced into bite-sized pieces
2 TBSP Better Than Bouillon Mushroom soup Base
9 c. water
4 TBSP butter, divided into 2TBSP + 1 TBSP + 1 TBSP
3 small onions, chopped
2 cloves of garlic, minced finely or shredded using a microplaner
skillet for sauteing
large stock pot
In the skillet, saute the onions with 2 TBSP of butter. I tried to get mine as close to caramelized as possible but didn't quite have the time to get them all the way there.
IN stockpot, combine the bouillon, beans, water, garlic, chard, and kale. Turn heat on to medium high. Once your onions are done sauteing, add them to the stock pot and begin sauteing the carrots and fennel together with 1 TBSP butter. Add this to stock pot once the mixture is fragrant and the fennel is mostly transparent. Begin sauteing the mushrooms in the remaining 1 TBSP of butter until they are shiny and tender/juicy. Add these to the stock pot. Cover the stock pot and allow everything to cook for 45 minutes. Serve while hot. Leftovers are really tasty, too.
Enjoy!
2 bunches of kale, red or green, ribs removed and torn into bite-sized pieces
1 25oz can pinto beans, drained
1 bulb of fennel, chopped
7 carrots, chopped
1 lb regular-sized or baby portobella mushrooms, sliced into bite-sized pieces
2 TBSP Better Than Bouillon Mushroom soup Base
9 c. water
4 TBSP butter, divided into 2TBSP + 1 TBSP + 1 TBSP
3 small onions, chopped
2 cloves of garlic, minced finely or shredded using a microplaner
skillet for sauteing
large stock pot
In the skillet, saute the onions with 2 TBSP of butter. I tried to get mine as close to caramelized as possible but didn't quite have the time to get them all the way there.
IN stockpot, combine the bouillon, beans, water, garlic, chard, and kale. Turn heat on to medium high. Once your onions are done sauteing, add them to the stock pot and begin sauteing the carrots and fennel together with 1 TBSP butter. Add this to stock pot once the mixture is fragrant and the fennel is mostly transparent. Begin sauteing the mushrooms in the remaining 1 TBSP of butter until they are shiny and tender/juicy. Add these to the stock pot. Cover the stock pot and allow everything to cook for 45 minutes. Serve while hot. Leftovers are really tasty, too.
Enjoy!
Sunday, February 6, 2011
Nightshades
So... Someone read the previous post, which included the recipe for hearty vegetable soup, and asked me to clarify the 'nightshades' remark. Here goes: I have been having some new food issues (such as really sore joints and generally just not feeling all that well for several months) and my doctor told me to try a new elimination diet. I went grain-free (no corn, rice, or quinoa) and dairy-free for a month to try to sort things out. That seemed to help, but I had been having some issues with joint pain and still wasn't feeling completely spectacular. She checked me for some autoimmune things that could contribute to joint issues and didn't those were responsible. I was then told that she has recommended that some of her patients avoid nightshades to see if that helps. What are nightshades? It turns out that potatoes, eggplant, sweet peppers, and tomatoes are all nightshades that I was consuming on a very regular basis. I cut most of these out and that actually seemed to make a big difference. My body isn't aching as much after running so it seems that avoiding these has been helping, although I do love french fries (especially with gf beer!) but really only eat them occasionally.
I worry about completely cutting certain foods out, though. Some of these, such as red peppers and tomatoes, can be very good sources of vitamin C and tomatoes are an excellent source of lycopene. I think that I may try to eat these only occasionally. As far as potatoes go, I have been successful at switching out potatoes for yams, which seem to offer more nutrients than their potato counterpart while also being a good source of complex carbohydrates.
I have tried to faithfully capture the advice of my physician, and I invite any criticism, suggestions and comments you may have.
I worry about completely cutting certain foods out, though. Some of these, such as red peppers and tomatoes, can be very good sources of vitamin C and tomatoes are an excellent source of lycopene. I think that I may try to eat these only occasionally. As far as potatoes go, I have been successful at switching out potatoes for yams, which seem to offer more nutrients than their potato counterpart while also being a good source of complex carbohydrates.
I have tried to faithfully capture the advice of my physician, and I invite any criticism, suggestions and comments you may have.
Thursday, February 3, 2011
Hearty Veggie Soup!
Given the frigidity of the weather we're experiencing in Boulder, I decided it was time to create a new, hearty vegetable soup. My other go to, the Chicken Soup recipe from November 1, 2010, remains amazing but I wanted to give my vegetarian friends a tasty alternative. I am continuing with the 'no nightshades' diet, evidenced by the substitution of yams for potatoes.
8 c. water
4 TBSP Better than Bouillon, vegetarian chicken base.
1 large yam, cut into small bite-size pieces
6 carrots, cut into pieces
1 bunch kale, ribs removed adn leaves cut into narrow ribbons
3/4 c. wild rice, rinsed
3 cloves of garlic, finely minced (I used a microplaner)
3 TBSP dried chives (I went on the strong side, you can get away with 2 TBSP)
1 tsp salt
1 medium sized bulb of fennel, cut into bite-sized pieces
1 15 oz can garbanzo beans, drained
3 small onions, chopped
1 TBSP dried rosemary
1/2 small head of cabbage, chopped into bite-sized pieces
4 TBSP butter, for sauteeing the onions, carrots and fennel ( You can use Earth Balance if you want a good vegan alternative) - divide in half since these will be sauteed separately.
5 QT covered stock pot
skillet for sauteeing onions
Begin by sauteeing the onions on medium heat in a skillet with 2 TBSP of butter. Cook until trnaslucent, but be careful not to burn. Sautee the carrots and fennel on medium heat in 2 TBSP of Butter in the stock pot until the fennel is translucent. While these things are sauteeing, chop your veggies if you haven't already done so. Once the onions are translucent, throw them in with the fennel and carrot mixture. Add all other ingredients, give the mixture a good stir to break up the bouillon, and allow it to simmer covered on medium heat for about 1 - 1 1/2 hours or until veggies are tender and wild rice is cooked (it will puff up and be mostly white given the expansion of the center of the grain). While this is cooking, feel free to set a timer, curl up in a blanket with a glass of beer/wine if you feel so inclined, and watch a good movie. :)
Enjoy!
8 c. water
4 TBSP Better than Bouillon, vegetarian chicken base.
1 large yam, cut into small bite-size pieces
6 carrots, cut into pieces
1 bunch kale, ribs removed adn leaves cut into narrow ribbons
3/4 c. wild rice, rinsed
3 cloves of garlic, finely minced (I used a microplaner)
3 TBSP dried chives (I went on the strong side, you can get away with 2 TBSP)
1 tsp salt
1 medium sized bulb of fennel, cut into bite-sized pieces
1 15 oz can garbanzo beans, drained
3 small onions, chopped
1 TBSP dried rosemary
1/2 small head of cabbage, chopped into bite-sized pieces
4 TBSP butter, for sauteeing the onions, carrots and fennel ( You can use Earth Balance if you want a good vegan alternative) - divide in half since these will be sauteed separately.
5 QT covered stock pot
skillet for sauteeing onions
Begin by sauteeing the onions on medium heat in a skillet with 2 TBSP of butter. Cook until trnaslucent, but be careful not to burn. Sautee the carrots and fennel on medium heat in 2 TBSP of Butter in the stock pot until the fennel is translucent. While these things are sauteeing, chop your veggies if you haven't already done so. Once the onions are translucent, throw them in with the fennel and carrot mixture. Add all other ingredients, give the mixture a good stir to break up the bouillon, and allow it to simmer covered on medium heat for about 1 - 1 1/2 hours or until veggies are tender and wild rice is cooked (it will puff up and be mostly white given the expansion of the center of the grain). While this is cooking, feel free to set a timer, curl up in a blanket with a glass of beer/wine if you feel so inclined, and watch a good movie. :)
Enjoy!
Wednesday, February 2, 2011
Dark Chocolate Pumpkin Cranberry Bark
If I'm in the mood for something a bit more recreational, this is pretty tasty!
4 oz high quality dark chocolate
3 TBSP salted pumpin seeds, crushed
3 TBSP dried cranberries
1 sheet of parchement paper (12x12 in)
To melt the chocolate I recommend placing a glass bowl over a saucepan with about 1 - 2" of boiling water in the bottom. Place the chocolate inside the bowl (be sure the bowl is dry, water will ruin the chocolate) and stir with a spatula until melted. ONce melted, scrape the chocolate out on to the parchement paper adn sprinkle the cranberries adn pumpkin seeds on top. If you don't have salted pumpkin seeds, sprinkle some coarse sea salt or kosher salt lightly over the top. Salt adn dark chocolate is divine, and the sweetness of the cranberries will really balance it out.
Enjoy!
4 oz high quality dark chocolate
3 TBSP salted pumpin seeds, crushed
3 TBSP dried cranberries
1 sheet of parchement paper (12x12 in)
To melt the chocolate I recommend placing a glass bowl over a saucepan with about 1 - 2" of boiling water in the bottom. Place the chocolate inside the bowl (be sure the bowl is dry, water will ruin the chocolate) and stir with a spatula until melted. ONce melted, scrape the chocolate out on to the parchement paper adn sprinkle the cranberries adn pumpkin seeds on top. If you don't have salted pumpkin seeds, sprinkle some coarse sea salt or kosher salt lightly over the top. Salt adn dark chocolate is divine, and the sweetness of the cranberries will really balance it out.
Enjoy!
Yummy salad with yams!
I have been working with my doctor to figure out why I have been having a slate of new food issues. She told me to go on an elimination diet to narrow it down adn so I have been eating way more vegetables as a result. I used to think I ate lots of veggies anyway, but had no clue until I started my new diet. Here is a recipe for a hearty salad which has the added bonus of being vegan in case you need to adhere to that consideration.
Serves 2 as a main course salad, 4 as a side:
1 5 oz box baby romaine with herbs salad mix
1/2 c Pumpkin seeds
1 1/2 c Cooked yam chunks
1/4 c Dried cranberries
1/2 c Kidney beans
1/3 cup black olives (kalamata would work, but the standard salty kind compliment this salad a bit better)
Dressing:
2 TBSP Dill
4 TBSP Veganaise
3 TBSP lemon juice
Toss all of the above together until evenly coated. You can even throw a medium poached or fried egg on top.
Enjoy!
Serves 2 as a main course salad, 4 as a side:
1 5 oz box baby romaine with herbs salad mix
1/2 c Pumpkin seeds
1 1/2 c Cooked yam chunks
1/4 c Dried cranberries
1/2 c Kidney beans
1/3 cup black olives (kalamata would work, but the standard salty kind compliment this salad a bit better)
Dressing:
2 TBSP Dill
4 TBSP Veganaise
3 TBSP lemon juice
Toss all of the above together until evenly coated. You can even throw a medium poached or fried egg on top.
Enjoy!
Wednesday, January 26, 2011
I swear it's delicious - kale shakes
If you're like me, eating kale isn't much fun which is really too bad since it is so nutritious. My dentitst also warned me that people with a very fibrous diet (high in fruits and veggies) experience significant wear and tear to their teeth which can require significant restoration and potentially, crowns. This delicious shake, which gives you tons of fiber and other super foods like cabbage and pumpkin seeds, is a much more tooth- and palate-friendly way to get your veggies. As an added bonus, all of that fiber will make you feel really full for a few hours.
1 1/2 c hemp milk, original
1 ripe banana
1 c blueberries (I use frozen)
5 kale stalks, tough ribs cut away
1 c chopped cabbage
2 tsp spirulina poweder (available at whole foods - spirulina is a blue-green algae)
2 TBSP powdered chia seed (great source of fiber adn omega 3's)
1 small handful of pumpkin seeds
Place all of the above in a blender and puree together. Now pour into a glass and prepare for the shock of this thing actually tasting good.
1 1/2 c hemp milk, original
1 ripe banana
1 c blueberries (I use frozen)
5 kale stalks, tough ribs cut away
1 c chopped cabbage
2 tsp spirulina poweder (available at whole foods - spirulina is a blue-green algae)
2 TBSP powdered chia seed (great source of fiber adn omega 3's)
1 small handful of pumpkin seeds
Place all of the above in a blender and puree together. Now pour into a glass and prepare for the shock of this thing actually tasting good.
Green Curry with chicken and yams
Beware the garlic! Very tasty, but I took this one into the office and found myself trying not to speak directly to people in my meetings for fear that I would sear their eyebrows off...
Yields 4 small servings.
4 medium-sized yams, cut into 1" cubes
1 lb boneless, skinless chicken thighs
1 14 oz can coconut milk
3 cloves garlic, finely grated
2 tsp turmeric
1 TBSP green curry paste (I used Thai Kitchen)
Long method:
Combine the coconut milk, garlic, turmeric and curry paste in a pyrex. Combine well. Add chicken and yam pieces. Let stand overnight in the fridge. Preheat oven to 325 and cook for 1 1/2 hours.
Quicker method:
Combine the coconut milk, garlic, turmeric and curry paste in a medium-sized sauce pan (8c capacity. Heat on medium and whisk everything together thoroughly. Add yams and chicken to sauce adn cook on low heat for an hour, or until chicken tender adn cooked all the way through.
Yields 4 small servings.
4 medium-sized yams, cut into 1" cubes
1 lb boneless, skinless chicken thighs
1 14 oz can coconut milk
3 cloves garlic, finely grated
2 tsp turmeric
1 TBSP green curry paste (I used Thai Kitchen)
Long method:
Combine the coconut milk, garlic, turmeric and curry paste in a pyrex. Combine well. Add chicken and yam pieces. Let stand overnight in the fridge. Preheat oven to 325 and cook for 1 1/2 hours.
Quicker method:
Combine the coconut milk, garlic, turmeric and curry paste in a medium-sized sauce pan (8c capacity. Heat on medium and whisk everything together thoroughly. Add yams and chicken to sauce adn cook on low heat for an hour, or until chicken tender adn cooked all the way through.
Tuesday, January 25, 2011
Rudi's Gluten-free Bread, coupon code, and ideas!
I received a loaf of Rudi's multigrain gluten-free bread from the nice folks in their marketing department. I have actually been eating this bread since it became available in the King Sooper's close to my home, about a month ago, but needless to say I was psyched to receive a loaf in the mail.
Side note: Rudi's is running a campaign right now to spread the word on Celiac disease. They are making a $1 off coupon available and donating a dollar to the National Foundation for Celiac Awareness (NFCA) for every coupon downloaded. The goal of NFCA is to better educate physicians in diagnosing celiac's disease, so this is a great cause!
Here's a link to the coupon code:
http://www.rudisglutenfree.com/spread-the-bread-coupon/
And now... back to the review! :)
When I pulled a slice out and smelled it, it reminded me of that really soft potato bread that my mother used to buy when I was younger, before it was off limits. Needless to say, the smell made me hopeful and I took a bite. The bread is not your typical 'cinder-block' loaf that we celiacs have been forced to call bread for so many years. It had a really nice, hearty mouth feel while still being soft and the taste was really good, too. Whiel it is great on its own, I have found the Rudi's multigrain bread to be a great vehicle for whatever I have put on it:
As Bruschetta - top with the following and zap in the oven at 350 for 10-15 minutes:
1. Olive oil, grated garlic, herbs d'provence
2. Blue Moose Sundried tomato pesto, fresh mozzarella slices and olive oil - bake until mozzarella is just beginning to brown on edges and bubble.
3. Mash a handful of figs with about a TBSP of butter and top with a slice of prosciutto
Other Ideas
4. lightly toasted (so it's just warm and really soft) with nutella - reminds me of chocolate donuts so this is a particular favorite of mine as far as treats go.
5. toasted with almond butter
MMMMMMMM!
Enjoy!
Side note: Rudi's is running a campaign right now to spread the word on Celiac disease. They are making a $1 off coupon available and donating a dollar to the National Foundation for Celiac Awareness (NFCA) for every coupon downloaded. The goal of NFCA is to better educate physicians in diagnosing celiac's disease, so this is a great cause!
Here's a link to the coupon code:
http://www.rudisglutenfree.com/spread-the-bread-coupon/
And now... back to the review! :)
When I pulled a slice out and smelled it, it reminded me of that really soft potato bread that my mother used to buy when I was younger, before it was off limits. Needless to say, the smell made me hopeful and I took a bite. The bread is not your typical 'cinder-block' loaf that we celiacs have been forced to call bread for so many years. It had a really nice, hearty mouth feel while still being soft and the taste was really good, too. Whiel it is great on its own, I have found the Rudi's multigrain bread to be a great vehicle for whatever I have put on it:
As Bruschetta - top with the following and zap in the oven at 350 for 10-15 minutes:
1. Olive oil, grated garlic, herbs d'provence
2. Blue Moose Sundried tomato pesto, fresh mozzarella slices and olive oil - bake until mozzarella is just beginning to brown on edges and bubble.
3. Mash a handful of figs with about a TBSP of butter and top with a slice of prosciutto
Other Ideas
4. lightly toasted (so it's just warm and really soft) with nutella - reminds me of chocolate donuts so this is a particular favorite of mine as far as treats go.
5. toasted with almond butter
MMMMMMMM!
Enjoy!
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