Coconut Macadamia French Toast - vegan and gluten free

Vegan Coconut Macadamia French Toast - gluten free



For some unknown reason, blogger will not allow me to post the rest of the photos for this recipe.  I know you want to see how to make this delicious vegan recipe made with gluten-free bread, so, please visit our facebook "notes" and you will find the recipe.  While you are visiting us on facebook, please "like" us!

Vegan Coconut Macadamia French Toast

Thanks for visiting our blog.  We hope to see you in Americus soon.

Love,
Susan

Baked Fuyu Persimmons

The fuyu persimmon tree is absolutely overloaded with beautiful ripe fruit.

What to do with all these persimmons...  Since they have the texture of an apple, I thought I would use some easy recipes that I use with apples.  And, I wanted them to be gluten free, so I could have one.

I decided to try a couple of different baking techniques to see which method produced the best results.  I wanted to bake the persimmons in the shell, so to speak, so, I started by cutting off the stem end.

 The first persimmon, I tried to scoop out the pulp with a grapefruit knife.  It did not work.  So, I used a melon baller to scoop out the fruit.

 The other persimmon, I just cored like I would for a baked apple.

 Here are the two options.

 I used the same ingredients for both - brown sugar

 and a sprinkle of cinnamon.

 I chopped up the fruit that I had scooped out

 added some brown sugar and cinnamon

 and placed it all back in the shell.

I added a little butter

 to both options

 and baked at 350 degrees until they were "done".

 The one with the chopped fruit was nicely browned on the top

 and the "cored" option had a lovely center of buttery goodness.

 I tested both with a fork for tenderness after 30 minutes and found they both needed more time in the oven.

After another 20 minutes, the top caramelized very nicely.

 The "cored" option was delicious, but, a little on the firm side for me.

 Due to the firmness, I used the grapefruit knife to carefully loosen the baked fruit and "section" the pieces for easier eating.  Kim said he liked the buttery center which coated each bite.

The chopped option was a little softer, but, I really liked the flavor of the caramelized top better than the fruit underneath.  So, I scooped it all out of the shell into the ramekin  and baked it another 15 minutes.

The persimmon took on this delicious nutty quality.  I put the fruit back into the shell to serve.

 It tasted really yummy, but, I felt it was missing something.

 You know how apple pie is elevated by a little whipped cream or ice cream?  Well, I decided to hand whip just a little cream.

 What a difference a little cream made!  DELICIOUS!

 Thanks for joining me on my baking journey in our kitchen at the Americus Garden Inn Bed & Breakfast.  If you come visit us soon, I'd be happy to bake one for you!  Or, you can pick a few to take home with you.

Banana Oatmeal Muffins

The request came during a conversation about healthy eating.  Could I make a whole grain muffin that was not too sweet, moist, but with lots of fiber.  Oh, and no nuts, seeds or chocolate.  Here is a photo of Kim as he was preparing for his role as official taste-tester of the new recipe.

Looking through the pantry, I found oatmeal, whole wheat, bananas...

 I lined 12 muffin cups with paper liners.

 Measured the ingredients that I like to sift together, starting with equal amounts of whole wheat and all purpose flour.

 some sugar

 baking powder

 baking soda

 salt

 cinnamon with oats is always good

 time to sift it all together

 a quick whisk to combine

 added the old fashioned oats

 a quick whisk to combine

 I mashed the 3 bananas with a fork

 I decided to go for a softer mash

 cracked one egg into a bowl

 measured the canola oil

poured the oil over the egg

 quickly whisked to combine

 added the mashed bananas

 whisked to combine

 I made a well in the dry ingredients

 poured the banana mixture into the well

 mixed with a rubber spatula just enough to combine thoroughly

 scooped the batter evenly into the 12 muffin cups

 baked about 23 minutes at 375.  I did the toothpick test for doneness.

 After cooling in the pan for a few minutes, I removed them to the cooling rack.

Here's one for you with a cup of Americus Garden Inn Signature blend coffee.

 I'll bet these will taste even better tomorrow.  Most banana muffins do, don't they?  Our guests loved the muffins.  They said they were hearty, moist, banana-y, not too sweet and, most importantly, delicious.  They would probably be good with nuts, raisins, cranberries, chocolate chips, maybe a center of peanut butter...  Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Let me know if you try the recipe.  Love,

Susan

BANANA OAT MUFFINS

1 ¼ cups old fashioned oats

½ cup whole wheat flour

½ cup all-purpose flour

2/3 cup granulated sugar

½ TBS baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 large egg

3 large ripe bananas, mashed

1/3 cup canola oil

1.      Preheat oven to 375 degrees.

2.      Line 12 muffin cups with paper liners or spray with non-stick cooking spray.

3.      Combine dry ingredients in large bowl.

4.      Beat egg, oil and mashed banana together in small bowl until smooth.

5.      Add banana mixture to dry ingredients.

6.      Stir just until moistened.

7.      Divide batter into prepared muffin cups.

8.      Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.