⅔ cup packed light brown sugar or
maple sugar³
2 large eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1¾ cups Flour Blend (page 276)
½ teaspoon xanthan gum
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
⅛ teaspoon each ground cardamom
and mace (optional)
1½ cups mashed ripe bananas
½ cup chopped nuts of your choice
(optional)
½ cup raisins (optional)

1. Preheat oven to 350°F. Grease one 9x5-inch nonstick loaf pan. For smaller loaves that bake more thoroughly, use three 5x3-inch nonstick loaf pans.

2. Cream sugar, eggs, oil, and vanilla with electric mixer in medium mixer bowl. Mix together flours, xanthan gum, salt, baking powder, and spices in separate bowl. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts and raisins (if using). Batter will be soft.

3. Pour batter into prepared pan(s). Bake large loaf for 1 hour; small loaves for 45 minutes. Cool thoroughly on wire rack before cutting.

Nutrition Information (per serving)

Calories 240 • Fat 6g • Protein 3g • Carbohydrates 47g • Cholesterol 30mg • Sodium 160mg • Fiber 1.5g

BANANA BREAD WITHOUT EGGS

Serves 12

This bread is the perfect way to use up those overripe bananas. It will be a little heavier than the version made with eggs.

1 cup mashed ripe bananas
⅓ cup honey or maple syrup
⅓ cup 2% milk (cow, rice, or soy)
3 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon molasses or maple syrup
¾ cup potato starch
½ cup sorghum flour
½ cup garbanzo/fava bean flour
2½ teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon soy lecithin
1¼ teaspoons ground cinnamon
⅛ teaspoon ground cardamom (optional)
⅛ teaspoon ground mace (optional)
½ cup dark raisins or currants (optional)
½ cup chopped pecans or walnuts (optional)

1. Preheat oven to 350°F. Grease three 5x3-inch nonstick loaf pans or one 9x5-inch nonstick loaf pan. (Bread bakes more thoroughly in smaller pans.)

2. In large mixer bowl with electric mixer, cream mashed bananas, honey, milk, oil, vanilla, and molasses until thoroughly blended. Add flours, baking powder, xanthan gum, salt, lecithin, cinnamon, and the other spices (if using) and mix together thoroughly. Stir in raisins and nuts (if using). Batter will be somewhat soft. Spoon batter into prepared pan(s) and smooth top of batter with spatula.

3. Bake small loaves for 35-40 minutes, large loaf for 50-60 minutes, or until tops are golden brown. Cool on wire rack. Slice with serrated knife or electric knife when cool.

Nutrition Information (per serving)

Calories 200 • Fat 6g • Protein 3g • Carbohydrates 33g • Cholesterol 1mg • Sodium 175mg • Fiber 1.5g

Note: If raisins and nuts are omitted, use two instead of three 5x3-inch loaf pans because the volume of the bread is considerably reduced. Banana bread without nuts and raisins may be somewhat gummier; baking in smaller pans will help reduce this problem.

BLUEBERRY ~ LEMON BREAD

Serves 12

Serve this delectable quick bread while it’s still warm, slathered with your favorite spread.

2⅓ cups Flour Blend (page 276)
1½ teaspoons xanthan gum
2½ teaspoons baking powder
1 teaspoon unflavored gelatin powder
1 teaspoon salt
⅓ cup granulated sugar or fructose
powder
¼ teaspoon soy lecithin
¼ cup canola oil
2 large eggs,⁴ or ½ cup soft silken tofu
1 teaspoon vanilla extract
1 cup 2% milk (cow, rice, or soy)
Grated zest from 1 lemon
1¼ cups fresh or frozen blueberries

1. Preheat oven to 375°F. Grease three 5x3-inch nonstick loaf pans.

2. In large bowl, combine dry ingredients. With electric mixer, blend in oil, eggs, vanilla, milk, and lemon zest until very smooth. Gently stir in blueberries.

3. Spoon dough into prepared pans. Bake for 25-30 minutes (add 5 minutes if using frozen blueberries), or until tops are lightly browned. Remove from oven.

Nutrition Information (per slice)

Calories 250 • Fat 6g • Protein 3g • Carbohydrates 48g • Cholesterol 32mg • Sodium 275mg • Fiber 1g

Cranberry-Orange Bread: Add 1 tablespoon grated orange zest and 1¼ cups chopped cranberries.

SALLY LUNN (SOLEIL ET LUNE) BREAD

Serves 12

Serve this bread with a dusting of powdered sugar or with orange marmalade. If you wish, assemble the dough the night before and let rise, covered, in refrigerator all night. The next morning, remove from refrigerator and bake for an extra 10 minutes, or until done. Because eggs provide part of the leavening, this is not an egg-free bread.

BREAD
1 tablespoon active dry yeast
¼ cup granulated sugar or fructose
powder, divided
½ cup warm water (110°F)
3½ cups Flour Blend (page 276)
2 teaspoons xanthan gum
1¼ teaspoons salt
1 teaspoon unflavored gelatin powder
¾ teaspoon ground mace
1½ tablespoons grated orange zest
1 cup hot orange juice (115°F)
⅓ cup butter or margarine, or ¼ cup
canola oil
3 large eggs, at room temperature
3 teaspoons vanilla extract

GLAZE
3 tablespoons fresh orange juice
3 tablespoons powdered sugar or
fructose powder
2 tablespoons grated orange zest

1. Dissolve yeast and 1 teaspoon of the sugar or fructose powder in warm water and set aside until foamy, about 5 minutes.

2. Combine flours, remaining sugar or fructose powder, xanthan gum, salt, gelatin, and mace in large mixer bowl with electric mixer. Add orange zest, orange juice, butter or canola oil, eggs, vanilla, and yeast mixture. Beat with regular beaters 2 minutes. Batter will be very soft and sticky.

3. Grease 10-inch nonstick Bundt pan. Add dough to prepared pan. Cover loosely with oiled plastic wrap; let rise at room temperature (75-80°F) for 45 minutes-1 hour, until doubled in bulk.

4. Ten minutes before baking, preheat oven to 350°F. Remove plastic wrap and bake bread for 30-35 minutes, until wooden pick inserted into center comes out clean. Let cool for 5 minutes in pan, then unmold bread and place on wire rack to cool.

5. In small saucepan or in microwave oven, heat orange juice, sugar, and orange zest until sugar melts. Brush warm bread with glaze.

Nutrition Information (per serving)

Calories 300 • Fat 3g • Protein 4g • Carbohydrates 69g • Cholesterol 46mg • Sodium 260mg • Fiber 1g

RAISIN BREAD

Serves 12

I like this bread for breakfast, toasted nicely and brushed with a bit of margarine.

2¼ teaspoons active dry yeast
¼ cup packed light brown sugar or
maple sugar
1 cup warm water (110°F)
2 cups + 1 tablespoon Flour Blend
(page 276)
⅓ cup dry milk powder or nondairy
milk powder
1½ teaspoons xanthan gum
1 teaspoon unflavored gelatin powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon soy lecithin (optional)
2 large eggs, at room temperature,
or ½ cup Flax Mix (page 108)
¼ cup canola oil
1 teaspoon vinegar
½ cup dark raisins or currants

HAND:

1. Have ingredients at room temperature for best rising. Combine yeast and 2 teaspoons of brown sugar in warm water and let foam 5 minutes.

2. In large mixer bowl using regular beaters (not dough hooks), combine flours, milk powder, xanthan gum, gelatin, salt, remaining brown sugar, cinnamon, and lecithin (if using). Add eggs, oil, vinegar, and yeast mixture.

3. Blend ingredients on low until liquid is incorporated, then increase mixer speed to high and beat 1 minute. Scrape sides of bowl occasionally with spatula. Stir in raisins or currants.

4. For smaller loaves, grease three 5x3-inch nonstick loaf pans. Divide dough among prepared pans, smooth tops with spatula, and put in warm place to rise for 35-40 minutes, until doubled in bulk. For one large loaf, grease a 9x5-inch nonstick loaf pan. Place dough in pan, smooth top with spatula, and let dough rise in warm place for 35-40 minutes, until doubled in bulk.

5. Preheat oven to 350°F. Bake small loaves for 20-25 minutes, large loaf for 45 minutes. Let cool for 5 minutes; remove from pan. Cool on wire rack.

MACHINE:

Spray pan with cooking spray. Add room temperature ingredients in order listed by manufacturer. Set controls and bake. Makes a 1-pound loaf. (Loaf will be heavier and denser if using flaxseed.)

Nutrition Information (per serving)

Calories 275 • Fat 11g • Protein 4g • Carbohydrates 44g • Cholesterol 30mg • Sodium 200mg • Fiber 1g

BLUEBERRY ~ APRICOT COFFEE CAKE

Serves 12

This is a great breakfast dish. You can make it ahead, freeze it, and then thaw it at room temperature. Heat gently just before serving. You can find the rolled rice flakes for this recipe in natural food stores or from www.vitamincottage.com or www.enjoylifefoods.com.

CAKE
⅓ cup butter or margarine, or ¼ cup
canola oil
¾ cup granulated sugar or fructose
powder
2 large eggs⁵
1 tablespoon grated orange zest
1½ cups Flour Blend (page 276)
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup + 2 tablespoons 2% milk (cow,
rice, or soy)
2 tablespoons vinegar
1 teaspoon vanilla extract
½ cup dried blueberries
½ cup chopped dried apricots

TOPPING
¼ cup packed light brown sugar
or maple sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

2 tablespoons canola oil
2 tablespoons brown rice flour
¼ cup chopped nuts of choice
¼ cup rolled rice flakes

1. Preheat oven to 350°F. Grease 11x7-inch nonstick baking pan.

2. Using electric mixer and large mixer bowl, cream butter, sugar, eggs, and orange zest on medium speed until smooth.

3. In medium mixer bowl, combine flours, xanthan gum, baking powder, baking soda, and salt. In another medium mixer bowl, combine milk, vinegar, and vanilla.

4. On low speed, beat dry ingredients into egg mixture, alternating with milk mixture, beginning and ending with dry ingredients. Mix just until combined. Stir in blueberries and apricots.

5. Spoon batter into prepared pan. Mix topping ingredients and sprinkle on top. Bake for 35 minutes, until top is golden brown and wooden pick inserted in center comes out clean.

Nutrition Information (per serving)

Calories 350 • Fat 11g • Protein 4g • Carbohydrates 62g • Cholesterol 50mg • Sodium 257mg • Fiber 1g

CAFFEE BORGIA COFFEE CAKE

Serves 12

Borrowed from the chocolate-infused coffee drink that is also flavored with orange, this cake is perfect for brunch. If you’re a coffee lover, be sure to try this one.

CAKE
¾ cup packed light brown sugar
or maple sugar
¼ cup canola oil
2 large eggs, or ½ cup soft silken tofu
2 tablespoons grated orange zest
2 teaspoons vanilla extract
½ cup warm brewed coffee (110°F)
1½ cups Flour Blend (page 276)
1 tablespoon unsweetened cocoa
powder (not Dutch process)
1 tablespoon espresso powder, or 2
tablespoons instant coffee granules
2¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon xanthan gum
½ teaspoon salt

TOPPING
¼ cup packed light brown sugar
or maple sugar
2 tablespoons brown rice flour
1 teaspoon unsweetened cocoa
powder
1 teaspoon ground cinnamon
1 tablespoon canola oil

1. Preheat oven to 350°F. Grease 8-inch square nonstick baking pan.

2. Using electric mixer and large mixer bowl, cream sugar, oil, eggs or tofu, orange zest, and vanilla. Add coffee and blend on medium speed about 1 minute, until very smooth. Add remaining cake ingredients and mix just until combined. Pour batter into prepared pan.

3. To make topping, combine ingredients thoroughly with pastry blender or fork. Sprinkle topping on batter. Bake for 25-30 minutes, until wooden pick inserted in center comes out clean. Cool before cutting.

Nutrition Information (per serving made with eggs)

Calories 290 • Fat 11g • Protein 3g • Carbohydrates 48g • Cholesterol 36mg • Sodium 205mg • Fiber 1g

PANCAKES

Makes eight 4-inch pancakes (Serves 4)

Make these pancakes for your family on the weekends so you can savor them over coffee while you plan your day.

1 large egg
½ cup plain nonfat yogurt, or ½ cup
2% milk (cow, rice, or soy)
½ cup Flour Blend (page 276)
1 teaspoon granulated sugar or
fructose powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla extract
Additional canola oil, for frying

1. Blend egg and yogurt in blender or whisk vigorously in bowl. Add remaining ingredients and blend thoroughly.

2. Heat additional oil in large, nonstick skillet or grill over medium heat. Pour a scant ¼ cup of batter into skillet and cook 3-5 minutes, until tops are bubbly. Turn and cook 2-3 minutes, until golden brown.

Nutrition Information (per 2-pancake serving)

Calories 170 • Fat 6g • Protein 3g • Carbohydrates 28g • Cholesterol 49mg • Sodium 541mg • Fiber 0.5g

PANCAKES WITHOUT EGGS

Makes eight 4-inch pancakes (Serves 4)

⅔ cup 2% milk (cow, rice, or soy)
2 teaspoons egg replacer powder
½ cup + 1 tablespoon Flour Blend
(page 276)
1 teaspoon granulated sugar or
fructose powder
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon canola oil
Additional canola oil, for frying

1. Blend milk and egg replacer in blender 1 minute, then blend in remaining ingredients.

2. Heat additional oil in large, nonstick skillet or grill over medium heat. For each pancake, pour 3 tablespoons batter into skillet and cook 2-3 minutes, until tops are bubbly. Turn; cook 1-2 minutes, until golden brown.

Nutrition Information (per 2-pancake serving)

Calories 170 • Fat 5g • Protein 3g • Carbohydrates 32g • Cholesterol 3mg • Sodium 636mg • Fiber 0.5g

WAFFLES

Makes four 8-inch waffles (Serves 8, ½ waffle each)

This waffle recipe is easy and dependable. See egg-free version on page 66.

1¾ cups Flour Blend (page 276)
1 tablespoon granulated sugar or
fructose powder
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
2 tablespoons canola oil
2 tablespoons vinegar
1⅓ cups 2% milk (cow, rice, or soy)
1 teaspoon vanilla extract

1. Combine dry ingredients in medium mixer bowl. In separate mixer bowl, whisk together eggs, oil, vinegar, milk, and vanilla. Whisk liquid mixture into flour mixture until thoroughly combined.

2. Preheat waffle iron. Cook on waffle iron according to manufacturer’s instructions.

Nutrition Information (per ½ waffle)

Calories 280 • Fat 8g • Protein 4g • Carbohydrates 48g • Cholesterol 48mg • Sodium 410mg • Fiber 0.5g

WAFFLES WITHOUT EGGS

Makes four 8-inch waffles (Serves 8, ½ waffle each)

Even without eggs, these waffles are crisp and delicious.

1¾ cups Flour Blend (page 276)
1 tablespoon granulated sugar or
fructose powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
2 tablespoons canola oil
1¼ cups buttermilk, or 1 tablespoon
vinegar or lemon juice with enough
2% milk (cow, rice, or soy) to equal
1¼ cups
1 teaspoon vanilla extract

1. In small mixer bowl, mix together flours, sugar, baking soda, salt, and xanthan gum. Whisk in oil, buttermilk or vinegar mixture, and vanilla.

2. Heat waffle iron. Pour ¼ of batter onto heated waffle iron. Follow manufacturer’s directions for your waffle iron. Close and bake about 4-6 minutes, until steaming stops. Repeat with remaining batter.

Nutrition Information (per ½ waffle)

Calories 230 • Fat 4.5g • Protein 3g • Carbohydrates 48g • Cholesterol 1mg • Sodium 464mg • Fiber 0.5g

EGGS BENEDICT

Serves 4

You may omit the eggs in this recipe and replace them with poached vegetables such as asparagus, broccoli, or spinach.

1⅓ cups Hollandaise Sauce (page 68)
4 English Muffins (page 44)
8 pieces Canadian-style bacon, thinly
sliced
8 large eggs, poached
Paprika, for garnish
¼ cup fresh chopped parsley, or 2
tablespoons dried parsley, for
garnish

1. Prepare Hollandaise sauce according to recipe and keep warm in double boiler.

2. Warm sliced English muffins in microwave or wrapped in foil in a 250°F oven.

3. Meanwhile, warm Canadian-style bacon in microwave to desired serving temperature.

4. Arrange two halves of English muffin on each of 4 plates. Top each half with slice of Canadian-style bacon, then poached egg. Top with Hollandaise sauce. Garnish with paprika and parsley.

Nutrition Information (per serving)

Calories 525 • Fat 27g • Protein 40g • Carbohydrates 44g • Cholesterol 570mg • Sodium 1,808mg • Fiber 2g

HOLLANDAISE SAUCE

Makes 1 cup (Serves 4)

This delightfully creamy sauce contains eggs.

2 large egg yolks
1 cup Yogurt Cheese (page 114) or
soft silken tofu
3 tablespoons fresh lemon
juice
½ teaspoon xanthan gum
2 tablespoons butter, margarine,
or canola oil
¼ teaspoon salt
¼ teaspoon dry mustard
⅛ teaspoon cayenne pepper
⅛ teaspoon white pepper

1. Blend egg yolks, yogurt cheese or silken tofu, lemon juice, and xanthan gum in blender until light and fluffy. Place egg yolk mixture in top of double boiler set over simmering, not boiling, water. Don’t let bottom of double boiler touch water. Add butter, whisking constantly until mixture thickens. If too thick, add 1 tablespoon or more of hot water.

2. Remove sauce from heat and stir in remaining ingredients. Hollandaise mixture can be kept warm over simmering water for about 30 minutes. If it starts to separate, add 1 teaspoon of boiling water and whisk briskly until smooth.

Nutrition Information (per ¼-cup serving)

Calories 125 • Fat 11g • Protein 5g • Carbohydrates 6g • Cholesterol 120mg • Sodium 240mg • Fiber 0g

Note: You can make your own dry mustard by grinding mustard seeds in a small coffee grinder.

BREAKFAST SAUSAGE

Serves 12

If you love sausage in the “wurst” way, this recipe makes it easy to include the flavorful meat on your breakfast plate. If you want an even lower fat content, try using half ground turkey and half ground pork. You can either shape the meat into patties or links—or brown the meat in a crumbled fashion. You can sprinkle the crumbles onto your scrambled eggs or your favorite pizza. Yum!

1 pound ground pork, turkey, or beef
1 teaspoon rubbed sage
½ teaspoon salt
½ teaspoon dried thyme leaves
½ teaspoon ground cumin
½ teaspoon dried savory leaves
½ teaspoon black pepper
½ teaspoon fennel seeds
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon cayenne pepper

1. Blend all ingredients together in large mixer bowl using your hands or large spatula. Form into 12 patties or links (spray hands with cooking spray first).

2. Preheat nonstick skillet. Fry sausages over medium heat until cooked through. Or simply crumble mixture in skillet and brown.

Nutrition Information (per serving)

Calories 110 • Fat 8g • Protein 10g • Carbohydrates 1g • Cholesterol 36mg • Sodium 125mg • Fiber 0.5g

BREAKFAST FRUIT PIZZA

Makes 6 slices

Surprise your children or your guests with this unique pizza.

PIZZA
1 tablespoon active dry yeast
⅔ cup brown rice flour or
sorghum flour
½ cup tapioca flour
2 teaspoons xanthan gum
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon unflavored gelatin
powder
¼ teaspoon ground mace (optional)
¾ cup warm 2% milk (cow, rice,
or soy) (110°F)
1 tablespoon granulated sugar or
fructose powder
1 teaspoon canola oil
1 teaspoon cider vinegar
2 teaspoons grated lemon zest
Rice flour

TOPPING
½ cup fresh orange juice
2 tablespoons granulated sugar
or fructose powder
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon salt
2 cups finely chopped fruit:
apples, peaches, plums,
blueberries, etc., or use dried fruit:
cherries, cranberries, apricots
1 cup chopped nuts of your choice
(optional)

PIZZA:

1. Preheat oven to 425°F. Grease 12-inch nonstick pizza pan.

2. In medium mixer bowl using regular beaters, blend yeast, flours, xanthan gum, salt, cinnamon, gelatin powder, and mace (if using) on low speed. Add warm milk, sugar or fructose powder, oil, vinegar, and lemon zest.

3. Beat on high speed for 2 minutes. Dough will resemble soft bread dough. Put mixture onto prepared pan. Liberally sprinkle rice flour onto dough; then press dough into pan, continuing to sprinkle dough with flour to prevent sticking. Make edges thicker to hold toppings. Bake crust for 10 minutes. Remove from oven.

TOPPING:

1. Combine orange juice, sugar, cornstarch, cinnamon, and salt in small saucepan and cook over low-medium heat, continuing to stir until mixture thickens. Stir in fruit. Spread filling on baked pizza crust.

2. Return pizza to oven and bake for another 10-15 minutes, or until golden brown. Add nuts (if using) during the final 5 minutes of baking. Cool for 5 minutes before serving.

Nutrition Information (per slice)

Calories 320 • Fat 14g • Protein 7g • Carbohydrates 47g • Cholesterol 1mg • Sodium 320mg • Fiber 5g

BIRCHER ~ MUESLI

Makes 8 cups

I’ve always loved this cereal and now I have it frequently at home, knowing it contains no wheat or gluten. You can assemble the rolled rice flakes, nuts, and spices the night before. Then add the fresh fruit and yogurt (or milk) just before serving. For a large family, double this recipe. I’ve enjoyed this wonderful breakfast dish both cold and warm.

2 cups rolled rice flakes
2 teaspoons grated lemon zest
1 tablespoon grated orange zest
1 cup fresh orange juice
½ teaspoon ground cinnamon
¼ cup dried tart cherries
¼ cup golden raisins
¼ cup dried apricots
¼ cup dried blueberries
½ cup coarsely chopped nuts
of your choice
1 apple, finely chopped
1 pear, finely chopped
1 banana, finely chopped
1 cup yogurt, or ¾ cup 2% milk
(cow, rice, or soy)

Combine all ingredients in large serving bowl. Serve chilled or heat to desired temperature in saucepan. If mixture is too thick, add additional yogurt or milk to achieve desired consistency. You can find the rolled rice flakes for this recipe in natural food stores or from www.vitamincottage.com or www.enjoylifefoods.com.

Nutrition Information (per cup)

Calories 210 • Fat 6g • Protein 4g • Carbohydrates 40g • Cholesterol 0mg • Sodium 75mg • Fiber 3g

GOURMET GRANOLA

Makes 4 cups (8 servings)

This makes a small quantity, but it is enough to make a fairly thin layer on a 15x10-inch jelly-roll pan. If you have a very large oven and/or very large baking pans, you can double the recipe. For lower-fat version, omit canola oil and spray mix with cooking spray each time you stir during browning process described below. Also, the sweetener you use will affect the flavor somewhat. You can vary the dried fruit as you wish. In fact, dried blueberries or dried peaches will also work nicely.

2 cups rolled rice flakes
½ teaspoon ground cinnamon
¼ cup sesame seeds
¼ cup sunflower or pumpkin seeds
¼ cup almond slivers
¼ cup unsweetened coconut flakes
1 teaspoon vanilla extract
2 teaspoons canola oil
¼ teaspoon salt
¼ cup honey or agave nectar
¼ cup golden raisins
¼ cup dried cranberries
¼ cup chopped dried apricots

1. Combine all ingredients except raisins, cranberries, and apricots in large plastic container with tight-fitting lid or in large plastic bag. Shake until well mixed.

2. Grease baking sheet and spread granola on prepared sheet. Bake for 30-40 minutes at 300°F, or until lightly browned. Stir every 10 minutes to assure even browning. Remove from oven and let cool for 15 minutes. Add dried fruit. Cool completely. Store in airtight container in a dark, dry place.

Nutrition Information (per serving)

Calories 210 • Fat 9g • Protein 4g • Carbohydrates 31g • Cholesterol 1mg • Sodium 128mg • Fiber 3g

GRANOLA BARS

Makes 18 bars

You can vary the fruits in this easy but highly nutritious granola bar. For example, dried blueberries or cranberries also work great. The potato flour (not potato starch) gives the bars a nice, chewy texture that more closely resembles granola bars made with oatmeal. A food processor is especially useful for this recipe because it chops ingredients evenly, making for a more consistent granola bar. The bars will be thin. Rolled rice cakes are available at www.vitamincottage.com or www.enjoylifefoods.com

¼ cup applesauce
¼ cup honey or agave nectar
¼ cup golden raisins
¼ cup dried tart cherries
¼ cup chopped dried apricots
1 tablespoon grated orange zest
1 teaspoon vanilla extract
2 teaspoons canola oil
¼ cup potato flour (not potato starch)
2 cups rolled rice flakes
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ cup sesame seeds
¼ cup shelled sunflower or pumpkin
seeds
¼ cup almond slivers
¼ cup unsweetened coconut flakes
½ teaspoon salt

1. Preheat oven to 325°F. Grease 13x9-inch nonstick baking pan and line with waxed paper or parchment paper if you plan to invert pan. Grease again and set aside.

2. Combine all ingredients in food processor. Process until mixture is thoroughly combined.

3. Spread batter evenly in prepared pan. Bake for 30-35 minutes, or until mixture begins to brown around edges. Remove from oven and let cool for 10 minutes. If inverting pan onto a cutting surface, do so now. Otherwise, let bars cool to room temperature before cutting.

Nutrition Information (per bar)

Calories 100 • Fat 4g • Protein 2g • Carbohydrates 15g • Cholesterol 1mg • Sodium 117mg • Fiber 2g

HOT BREAKFAST CEREAL

For many of us, hot cereal is an absolute necessity at breakfast—summer, winter, spring, or fall. Just because you don’t eat wheat or gluten doesn’t mean you can’t have cooked cereal. There are many other grains to cook for breakfast besides wheat or oatmeal.

Many stores carry quick-cooking versions of some cereals such as buckwheat or rice. And Bob’s Red Mill Natural Foods has a new gluten-free multigrain hot cereal (see Resources). If you want to “speed up” the cooking process of larger whole grains (such as brown rice or buckwheat), try whirling them in a blender first. This breaks down the fiber a bit, allowing the grains to cook more quickly.