Monday, March 11, 2013

Breakfast casserole...GF and vegan

I love other bloggers that post gluten-free recipes. They make me happy. A friend - thanks, Dee - posted a gluten-free oatmeal casserole on Facebook. I'm not saying it is the same as a hashbrown casserole with eggs and cheese and sausage and all that jazz, but it's got to be better for me, right!?

So I tired it out. I followed the recipe closely this time, but next time I'll make a few changes. Here the blog that had the original recipe is below. The recipe I will post will include the changes I will make next time. I baked this, then put it in the fridge. Each day for the past few days, I've cut a piece and warmed it up in the microwave. It only takes about 1 minute, 30 seconds to be warm and yummy.

Baked Oatmeal Casserole
2 cups gluten free oats
1/3 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chopped nuts
1 cup fruit - I made it with mixed berries last time, I want to try it with diced apples or diced peaches
2 cups almond milk
1 "flax egg" (1 tbsp flax meal + 3 tbsp water. Mix together then let sit about 5 minutes until it gels a bit)
3 tbsp melted vegan "butter" or coconut oil
1 tsp vanilla extract

Preheat oven to 375. Spray casserole dish with non-stick cooking spray. Mix dry ingredients together. Place the oat mixture in the casserole dish. Mix wet ingredients together in a separate bowl. Pour wet ingredients over the oats. Bake for about 35-40 minutes.

Sprinkle with chocolate chips before serving if you prefer.

I thought the chocolate and bananas in the original recipe were too overpowering. I think this would be awesome with apples and butterscotch chips though....

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