Bread Pudding. Yes! Bread Pudding!

Gluten Free and Dairy Free bread pudding??

YES!!

And the best thing about this is that you don't have to buy the really good, really expensive gluten free bread for it.  However, you can't buy bread that you would not eat, but you can buy the prepackaged GF bread that you find in your progressive grocery store's freezer.  I use Udi's Whole Grain bread for this along with the slightly stale ends of an expensive loaf of bread (I forgot to put the twist tie back on one rushed morning - doh!)

And here's the secret, I use both canned coconut milk and the So Delicious coconut milk together for the cream and milk and it lends a really lovely richness with a slight coconut taste that I just love.  You do need to use the canned coconut milk, it replicates the richness of cream and is a fantastic binder for all your flavors.  But if you want to switch up the flavors a bit you can substitute almond or hazelnut milk for the SO Delicious coconut milk.

And its so easy to make, just like regular bread pudding should be.  You can also easily half or quarter this recipe depending on how much stale bread you have.
And feel free to substitute according to your tastes and or pantry with the dried fruit and nuts.  raisins, apricots and pecans are my favorite combination.  But it you prefer walnuts, or golden raisins, or dates, or what ever change it up.  Make the flavors that make you happy.

Gather the following

stale bread cubed to equal 8 cups
6 eggs
2 cups coconut milk (I use the So Delicious brand)
1 can coconut milk (I use the Taste of Thai brand)
3/4 cup packed brown sugar
2 tbsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup cut up dried apricots.

Whisk together the eggs and milks until thick.  Add the sugar, spices, and maple syrup and whisk until completely incorporated.

Toss together the bread and dried fruit and nuts into an oven safe dish that has been lightly greased with margarine.

Pour the custard mixture over the bread, making sure to cover everything.  Make sure there are no dry pieces of bread and that the mixture is basically level.  The top layer will form a wonderful crisp crust, but you want to make sure there are no dry pieces peeking up or they will get burned and won't be too tasty.

Bake at 350 degrees for 40-50 minutes, or until the center is firm.  Give the pan a little jiggle and see what the center does, if it undulates or moves too much, back in the oven for another 5 minutes or until the center moves like firm jello.

Allow to cool for at least 20 minutes before diving in.  This is best served warm or at room temperature.  And if you want to be really indulgent you can drizzle some maple syrup on it, or serve it with some coconut sorbet.

The Loaded Cookie

When I want a cookie, I want something that is chewy and crunchy and full of flavors and textures.  I want everything in one cookie.  Well, everything except chocolate.  If I want a cookie with chocolate in it, then I don't want anything else in it.  Those I prefer pure.  But these cookies are everything I want loaded into a chewy and crispy cookie with a hint of spice.  So that is what this recipe became, The Loaded Cookie.

And they are not hard to make, they freeze beautifully (if they make it into your freezer that is).
And here's the kicker, I use whole grains but the cookie still taste like a decadent indulgent cookie.  I use oat flour; you have to be careful and make sure you get certified gluten free for any oat product you buy due to the high risk of cross contamination; brown rice flour, and ground flax seeds to fulfill the whole grain.  It gives it a deeper flavor and is less sweet than a traditional base for a cookie, which is my preference for cookies anyway.  I want to taste something other than sugar.

Here is what you need:

1/2 cup margarine - I use Earth Balance Baking sticks
1 cup raw sugar (or 3/4 cup packed brown sugar and 1/4 cup white sugar)

3/4 cup sorghum flour
1/2 cup oat flour (or quinoa flour)
1/2 cup brown rice flour (or if you prefer white or sweet rice flour, but this removes some of the nutrition)
1/4 cup tapioca starch (or potato starch)
1/2 tsp baking powder

1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1 tbsp ground flax seed.














1 egg
1 tsp vanilla

1 cup raisins
1/2 cup shredded coconut
1/2 cup chopped pecans

Preheat your oven to 350 degrees.

Sift all your dry ingredients together and whisk to incorporate, this removes any lumps of flour and makes sure that when you add the flour mixture there are no pockets of one type of flour, it is already incorporated.

Cream your margarine and sugar together.  Then add the egg and vanilla and mix well.  Then add your flour mixture all at once and mix until completely incorporated.

Add the raisins, coconut and nuts and mix for only a few seconds until they are throughout the dough.  You don't want to smash the raisins and pecans into pulp.

Drop by the tablespoonful onto a greased cookie sheet and bake for 15 - 18 minutes.  My oven runs cool so I need the full 18 minutes.  Check yours after 15 and see if the center of the cookie is soft or firm to decide length of time.

Remove from the pan immediately and cool on a wire rack.  These are delicious warm or room temp.
Enjoy!