Coconut Pumpkin Bread

Coconut Pumpkin Bread

Ingredients:

• 1 & 2/3 Cup Pumpkin Puree Sauce
• 1 Egg
• 1/3 Cup Vegetable Oil
• 3 tbsp & 1-3/4 tsp water
• 1 Cup Brown Sugar
• 1 Cup & 3 tbsp Gluten Free All-Purpose Baking Flour
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 tsp Cinnamon
• Shredded Coconut Flakes. 

Directions:

1. Preheat oven to 350F.
2. Mix the pumpkin sauce, egg, oil, and water together.
3. Mix the sugar, flour, baking soda, salt, and cinnamon together.
4. Combine both and then pour into a loaf pan.
5. Bake for ~50 minutes.
6. Top with coconut flakes.

Tips:

• Use a toothpick to check if the bread is done. If it comes out clean, then it's ready to be taken out of the oven.

Baked Cheese Penne Pasta

 

Baked Cheese Penne Pasta

Ingredients:

• Organic Gluten-Free Penne Pasta
• 1 Egg
• Grated Parmesan Cheese
• Parsley Flakes
• Almond Milk

Directions:

1. Cook penne pasta.
2. Preheat oven to 350F.
3. Combine egg, parmesan, and almond milk on a skillet over medium heat. Stir continuously.
4. Once the sauce is done, mix it thoroughly with the pasta.
5. Put the pasta in two ceramic ramekins (and the rest in a loaf pan) and bake for ~10 minutes.
6. Once done, garnish with parsley flakes.

Tips:

• Mix the sauce and pasta together! If you only put it on top, the middle and bottom pasta layers won't have any sauce or flavor. And it will result in very plain tasting pasta.
• Don't overbake! (>30 min)
• Overbaking will make the outer pasta layers hard and almost inedible. 
• The pasta I am using is made of organic amaranth, corn, brown rice, and quinoa.

Avocado Pasta & Baked Egg in Avocado

Avocado Pasta & Baked Egg in Avocado

Ingredients:

• 1 Ripe Avocado
• 1 Egg
• Cooked Pasta
• Chopped Parsley
• Dried Onion Flakes

Directions:

1. Slice the avocado in half.
2. Using the first half of the avocado, crack an egg on top and put it in the oven at 425F for 15 minutes, or until the egg is fully cooked.
3. Season the baked egg.
4. With the second half of the avocado, scoop and mash it over with cooked pasta.
5. Sprinkle with parsley and onion flakes.

Tips:

• You can use a toothpick to check if the egg is done.

French Toast & Baked Potato Wedges

French Toast & Baked Potato Wedges

Ingredients:

• Yellow Potatoes (Unpeeled)
• Olive Oil
• Salt
• Garlic Powder
• Black Pepper
• Parsley
• 3 Slices of Bread
• 1 Egg
• 1/3 Cup Milk
  

Directions:

1. Preheat oven at 350F. 
2. Prepare potatoes by slicing them into wedges.
3. Place on lined baking tray and add oil, salt, garlic powder, black pepper, and parsley.
4. Bake for 45 minutes.
5. Combine and mix milk and eggs in a bowl.
6. Dip each slice of bread in the bowl.
7. Put bread on a buttered pan on medium-high heat and fry both sides until golden brown.

Tips:

• You should completely soak the bread in the mixture for ~30 seconds.
• You can add more ingredients to the milk/egg mixture, such as vanilla extract, honey, cinnamon, etc.
• If you are using purple potatoes, you should keep them in the oven longer (and raise the oven temperature) since they are much denser than yellow potatoes.