The World's Greatest French Toast

OK yea you're gonna get a lot recipes that claim to be "the world's greatest" and a lot of them probably are good depending on preference, and others not so much. However, I feel very confident in my claim that this is one of those recipes that people save for holidays and special occasions because you can't simply indulge in this every day…it is too amazing!
So for starters it is fluent free…go ahead and read that again GLUTEN FREE. Since being gluten free I have missed my dear sunday brunch friend, french toast, and nothing gluten free quite replaces old fashioned white bread and while this is an entirely different taste and texture that is because it is BETTER.
So first things first you have to prepare the passover cake that I posted in a different blog, but in case you are lazy here it is again:
This cake is an Easer favorite at my house and is great for gluten free desserts!
12 eggs separated
pinch of salt
1 1/2 cup sugar
2 tbl lemon juice
potato starch

1. preheat oven to 325
2. beat eggs whites until stiff
3. add salt
4. add sugar slowly still beating
5. combine in another bowl yolks, lemon juice, and potato starch
6. fold yolk mixture gently into egg whites
7. line the bottom of an angel food cake pan with brown paper
8. pour battre into pan
9. bake for an hour and 10 min at 325
10. do not open oven while baking!
11. cool cake upside down on a rack
12. cut cake from pan with serrated knife
13. serve with strawberries and whipped cream
14. enjoy!!!

OK so after you've had your cake and eaten it too and it is the next morning here is what you can do. Prepare a french toast batter of:
1. whisk an egg or 2 in a bowl
2. add a table spoons of milk
3. a pinch if salt
4. a dash (or 2) of sugar
5. a dusting of cinnamon
6. a teaspoon of vanilla
viola! Now let the passover cake absorb the batter until soggy and fry away over a hot griddle! Serve with strawberries, peanut butter, real maple syrup, and whatever the heck might also sound good!
HAPPY BREAKFAST

Pumpkin Spice Cupcakes

A perfect fall treat!
2 1/4 cups flour
1 cup brown sugar
1/2 cup heavy whipping cream
1/4 cup sour cream
2 eggs 
1 tsp nutmeg
2 tsp cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

bake at 350 for 14-17 minutes
frost with either a chocolate or buttercream

vanilla buttercream
3 cups powdered sugar
1/2 cup butter
1 tsp vanilla 

Almond Joy Cookies

These are the cookie incarnates of the famous candy bar and better yet they are super healthy, heck they are practically a vegetable with no sugar, grains or butter!
Preheat oven to 350
mix in a bowl:
2 cups almond flour
1/4 cup coconut flour
1 egg
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
1-2 handfuls of shredded coconut
1/4 coconut sugar
1/4 cup plain greek yogurt
1/8 cup honey
1/2 chocolate chips

bake for app. 10 min and you will have yourself a batch of moist, delicious almond joy cookies ! Enjoy!

variations of healthy chocolate chip cookies

ok so over the weekend I decided to experiment with healthy chocolate chip cookies. I decided to cut the original Toll House recipe in half and do one half just the same except substitute regular flour for almond flour and then do the other half of the recipe with all healthy substitutes such as greek yogurt for butter and coconut for sugar. The first recipe, I am proud to say, was absolutely delicious! The dough is identical tasting to the cookie dough everybody always gets caught with their fingers int he bowl! There was literally no difference, even though it was completely grain free and had all the nutrients of almonds! Baked, the ended up crispy and delicious, an excellent variation on the Toll House recipe. The second batch were also delicious but in a completely difference way. They were super moist, even to the point of crumbling in your hand if you weren't careful, but the coconut was an excellent additive and they had so many healthy substitutes I kept referring to them as "practically vegetables."I really recommend trying them both if you are looking for a healthy, yet totally satisfying variation on the classic chocolate chip cookie!
Recipe 1:
1 and 1/4 cup almond flour
1 egg
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 cube of butter
1/2 vanilla extract
chocolate chips
bake at 350 for 10 minutes

Recipe 2:
1 and 1/8 cup almond flour
1 egg
1/3 cup brown sugar ( or use 1/6 brown sugar and 1/6 honey for crunchier cookie)
1/3 cup shredded coconut
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1/3 cup plain greek yogurt
chocolate chip cookies
bake at 350 for 10 minutes

Paleo Chocolate Chip cookies

Ingredients:

1/2 cup garbanzo bean flour

1/2 cup potato starch (not potato flour)
1 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
3/4 cup light brown sugar
1/4 cup molasses 2/3 cup greek yogurt
2 large organic free-range eggs, beaten 
1 tablespoon bourbon vanilla extract
 1/2 cup  dark chocolate chips

Passover Sponge Cake aka heaven

This cake is an Easer favorite at my house and is great for gluten free desserts!
12 eggs separated
pinch of salt
1 1/2 cup sugar
2 tbl lemon juice
potato starch

1. preheat oven to 325
2. beat eggs whites until stiff
3. add salt
4. add sugar slowly still beating
5. combine in another bowl yolks, lemon juice, and potato starch
6. fold yolk mixture gently into egg whites
7. line the bottom of an angel food cake pan with brown paper
8. pour battre into pan
9. bake for an hour and 10 min at 325
10. do not open oven while baking!
11. cool cake upside down on a rack
12. cut cake from pan with serrated knife
13. serve with strawberries and whipped cream
14. enjoy!!!

Paleo Peanut Butter chocolate muffins

2 cups almond flour
1/4 cup honey
1 tsp baking soda
1/4 cup smooth applesauce
1 eggs
1/2 cup mini chocolate chips
1/4 cup peanut butter

bake for 30 minutes at 350.makes 12 muffins. enjoy!