OMG Look at this Toast! Real breakfast! Real easy and really good (and gluten free)

Love, love, love breakfast. Hate,hate, hate getting up early enough to make a real breakfast. My kids have enjoyed years of Nutella and croissants… Probably I have deprived them of the best colleges, long term success and happiness with this sugar rich breakfast… But hey…. I never said I was perfect. Cereals that they like and quick oatmeals aren’t too much better. I’ve tried freezing waffles or breads made over the weekend, but in this household of 6, I’m lucky if the food makes it to Monday! And then…my kids are each so different! My oldest doesn’t want to take the time and has a breakfast drink each morning. My youngest wants breakfast made to order, and the middle one eats breakfast like she’s never been fed…. You can’t make something and set it down for her… She orders refills like a teenager at Shoney’s. 

This past week I honeymooned in France (just one more reason to love my now husband!) and while due to celiac, I can’t partake in all the amazing pastries, I really did enjoy and take note of a culture that knows how to have breakfast! Now… People of France… Please STOP smoking!!!

I saw some of the most beautiful foods… cheeses, pastries, macaroons, breads, gluten free breads, yogurts ( la fermiere…yuuuummmmm), and eggs. One of my favorites was avocado toast.

So this morning, I decided to try my hand at seed and nut bread served up as avocado toast! Yum!! Can’t wait! 

Seed and Nut Bread

Dry ingredients

Add to bowl

1 1/2 cup gluten free flour – I used Pamelas artisanal flour

1 tsp baking powder

1/2 t baking soda

2 T turbinado sugar

1 t yeast

Dash salt

1 -2 t pumpkin pie spice

1/2 cup gluten free oatmeal 

1/4 cup each: flax seeds, sesame seeds, sunflower seeds, pumpkin seeds, walnuts 

Mix it up!

To the dry ingredients, add the wet ingredients all at once

Wet ingredients

1/2 can pumpkin pack

1 t vanilla

2T apple cider vinegar

2 eggs, plus 1 egg white

1/3 cup coconut milk

1/4 cup oil (I used olive.. Because that’s what I had!)

1/4 cup chia seeds mixed in early and allowed to gel for about 10 mins

Mix well and put into greased bread pan. Top with nuts and seeds and a little turbinado sugar to taste!

Bake at 350 • for 40 mins

Enjoy as is, or for Avocado Toast

Top with smashed avocado

Sprinkle of salt and pepper to taste

Squeeze of fresh lemon

1/4 tsp sesame seeds 

Serve with your fav breakfast beverage in your fav breakfast spot!

It’s the most important meal… Join me in trying to do it right! Live, love, be active… Gluten free.

❤️

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