Baking

Blueberry Lemon Overnight French Toast Gluten and Dairy Free

123 · Mar 9, 2014 · 31 Comments

This post brought to you by Silk // Everywhere you turn these days it seems like we are finding more and more foods that are creating havoc with our bodies. I have so many friends that have chosen to go gluten free either because of health issues or by choice. Many of them have also needed to go dairy free as well. My heaven friends… what can you enjoy? Recently I decided to create a recipe for a friend who is just that, gluten and dairy free. I thought a lovely blueberry lemon overnight French toast would be great, paired with a creamy blueberry lemon sauce.

I know what you are thinking… None of that sounds gluten or dairy free, but it is! And it’s heavenly! I made a few swaps from your typical overnight French toast recipe. I used gluten & dairy free bread, Silk Soy Milk, & honey instead of sugar. Then I jazzed it up with some frozen blueberries and lemon…

I love using Silk Soy Milk, I have actually been using it off and on for years with my cereal in the morning. I LOVE the flavor of the Vanilla Silk! It just makes my breakfast feel extra indulgent without the added guilt.

Did you know that Silk Soy Milk is a Non-GMO product, it’s high in protein, 100% free of cholesterol, low in saturated fats and it has more calcium and vitamin D than milk. Yea, it’s kind of fabulous!

I decided that my favorite Vanilla Silk would be a perfect start to my super overnight French toast. Here’s how I made it…

I started with eggs…

Then I added the Vanilla Silk…

Next, came the lemon zest, citric acid, honey, vanilla & salt. I whisked this really well with a wire whisk.

I sprayed a 9×13 dish with cooking spray and then tore up the loaf of gluten free bread…

No need to be pretty here, I actually like the rustic look of the torn bread. Then I added the frozen blueberries and mixed it in with the bread…

All you need to do at this point is to pour your Silk & egg mixture over the blueberries and bread…

Using a spoon, push any of the dry bread down in to the egg mixture and then cover with plastic wrap and store in the refrigerator overnight. In the morning take your overnight French toast out of the fridge and let stand for 30 minutes. Pre-heat the oven to 350˚. Remove the plastic wrap and replace with foil, place in the pre-heated oven and bake for 30 minutes. After 30 minutes remove the foil and return to the oven for an additional 30 minutes.

Remove from the oven once it has fully set and is slightly brown on top. If you find it is browning to quickly, you can replace the foil.

Let the French toast cool while you make your lemon blueberry sauce.

This sauce is super quick and easy. In a small sauce pan you will combine Vanilla Silk, honey, blueberries, lemon juice (from the lemon you zested earlier,) citric acid & corn starch. You will bring that to a quick boil and let cool for just a bit. Then serve with your blueberry lemon overnight French toast…

Prepare to be amazed, this is like SUPER French toast. No gluten, no dairy, no added sugar. It’s high in protein, calcium, antioxidants… it’s the perfect way to start your day! Shall we even say that it will help you BLOOM!

What are some ways that you have used Silk you help your family BLOOM? Have you tried Silk? If you haven’t you need to visit the Silk Site or their Facebook page to learn more about this tasty product. You will find even more fabulous super recipes like this one to add to your superhero recipe box.

5.0 from 1 reviews

Blueberry Lemon Overnight French Toast Gluten and Dairy Free

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

This SUPER overnight French toast will tickle your tastebuds and fuel you for the day. It's free of gluten, dairy and added sugar! Who knew breakfast could be so good.

Author: Heather Thoming // WhipperBerry

Recipe type: Breakfast

Cuisine: American

Serves: 12-14

Ingredients

Blueberry Lemon Overnight French Toast
3 cups Vanilla Silk Soy Milk
10 eggs
1 lemon
1 teaspoon vanilla
¼ cup honey
¼ teaspoon citric acid (divided)
pinch of salt
1 loaf of gluten free bread
1½ cups frozen blueberries
Creamy Lemon Blueberry Sauce
1 cup + ¼ cup Vanilla Silk Soy Milk
¾ cup honey
1 lemon
1 cup blueberries
¼ teaspoon citric acid
pinch of salt
1½ tablespoons of corn starch

Instructions

In a large bowl combine eggs, silk, zest from one lemon, vanilla, honey, citric acid and salt. Whisk together well with a wire whisk.
Tear up the loaf of bread and place in a 9x13 baking dish that has been sprayed with cooking spray.
Mix in blueberries and pour egg mixture over the top of the bread and blueberries. Make sure that all of the bread is covered with the egg mixture.
Cover with plastic wrap and place in the refrigerator overnight.
The next morning remove the French toast from the fridge and let stand for 30 minutes.
Preheat the oven to 350˚
Remove plastic wrap and replace with foil and place in the oven for 30 minutes.
After 30 minutes, remove foil and bake for an additional 30 minutes.
Remove from oven and let cool while you make your sauce.
In a small sauce pan over medium high heat, add your 1 cup of Silk, honey, juice from the lemon that you zested earlier, blueberries & citric acid. Bring to a low boil.
Combine the ¼ cup of Silk with the corn starch and mix throughly.
Slowly whisk in the corn starch mixture into the lemon blueberry sauce.
Let cook on medium for an additional minute or two until the sauce starts to thicken.
Remove from heat and let cool for 10-15 minutes.
Serve with a slice of warm Blueberry Lemon Overnight French Toast.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Peanut Brittle & Pretzel Chocolate Chip Cookies

0 · Mar 4, 2014 · 6 Comments

Hi Whipperberry friends! It’s Jo-Anna from A Pretty Life in the Suburbs back again!

Has it already been a month since I was here last? It’s been too long I’d say…so I decided it was time to come over and make you some cookies! And not just any cookies. Cookies chock full of chocolate and peanut butter chips, peanut brittle, and salted pretzels. Wow.

Peanut Brittle & Pretzel Chocolate Chip Cookies

These cookies are chocolate-y, peanut-y, sweet, crunchy and a little bit salty all at the same time. So basically they satisfy the whole spectrum of cravings. These could make great addition to your homemade gift basket or package. True story.

And eaten right out of the oven…oh my…there was never a better tasting cookie.

Peanut Brittle & Pretzel Chocolate Chip Cookies

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Ingredients

1 cup butter
1½ cups brown sugar, packed
3 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup raisins
⅓ cup chopped peanut brittle
⅓ cup chopped salted pretzels
½ cup chocolate chips
⅓ cup peanut butter chips

Instructions

Preheat your oven to 375 degrees.
Line your cookie sheets with parchment paper, and set aside.
With a mixer, cream together the butter and sugar until it is creamy and smooth.
Beat in the eggs, one at a time.
Add the vanilla, and mix.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
To the butter/sugar mixture, slowly add the flour mixture until well combined.
Add the remaining ingredients: raisins, peanut brittle, pretzels, chocolate chips and peanut butter chips.
Drop the batter by the tablespoon, about 1 inch apart, and bake for 7 - 9 minutes.
Cool on a cookie sheet and enjoy!

Recipe inspired by Company’s Coming: Cookies

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Have fun with this recipe too! Switch up the added ingredients and put in what ever you like: toffee bits, butterscotch chips, white chocolate chunks…YUM

Thanks again so much for having me over here! Have a delicious day!

For more delicious cookie recipes, check out some of my favourites from my blog!

Forest Rangers // Butterscotch & White Chocolate Chip Oat Drops // Wheat Free Chocolate Chip Cookies

Huevos Rancheros Bake // Recipe

8 · Feb 27, 2014 · 11 Comments

// huevos rancheros bake recipe //

I’ve become obsessed with eggs lately. I love how versatile they are, I love how they taste when dressed up, I especially love how they are easy on the grocery budget. I have started making egg dishes a couple of nights a week because they are EASY, inexpensive and the family is still getting a great source of protein without the more expensive meat or poultry options.

As a kid my Mom would make Huevos Rancheros every once in a while and I LOVED it. The flavor combinations are fantastic. A typical huevos rancheros recipe has some type of tomato based salsa, fried or poached eggs, tortilla and sometimes cheese on top. This version is a bit different. It still has eggs and salsa, but I took some liberties when it comes to the tortilla and the cooking method.

The other night we hosted a taco dinner with some family and we ended up with some left over spanish rice. I tend to over do it at times and we had rice for an army. I had just made a couple of packages of Old El Paso Mexican Rice and added a can of Muir Glen Organic Fire Roasted Diced Tomatoes to the pot when I cooked up the rice. You’ll have to adjust the liquid a bit, but it sure makes a lovely mexican rice!

Anyway… I had a bit of left over rice and thought… I could use this as a base for a lovely baked egg dish! That’s how the recipe development started. I wanted something easy to throw together using some simple taco night left overs. You know those side dishes that we never know what to do with after taco night! Here is how I layered my egg dish…

The first layer is the leftover mexican rice, the second layer is just a can of rinsed black beans or refried beans, or any bean dish that you may have left over. Then a layer of your favorite salsa, we like Pace Chunky Salsa, then top with an egg and some salt & pepper. Super simple and a GREAT way to use up those leftovers!

Before I placed it in the oven I topped it off with some shredded cheddar cheese and some green onion a perfect way to add a little kick to the dish. After they finished baking, we let them cool for a few minutes and then dove right in. My husband and I had to do a double take. The addition of the egg to these simple ingredients made for a lovely meal, it tasted amazing!! I was thrilled to have a dish that came together so fast, not to mention a dish that the whole family loves and that uses up those pesky taco night left overs… It’s PERFECT! Here’s the full recipe with all the specifics…

Huevos Rancheros Bake

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

An easy weeknight dinner that capitalizes on those pesky taco night leftovers.

Author: Heather Thoming

Recipe type: Easy Weeknight Dinner

Cuisine: Mexican

Serves: 4

Ingredients

baking spray
2 cups mexican rice
1 cup black beans
1 cup salsa
4 eggs
1 cup shredded cheddar cheese
¼ cup sliced green onion
salt & pepper

Instructions

For this recipe you can use a number of different baking dishes. You can bake the egg dish in a small baking dish, small oven safe ramekins or even a large muffin tin. Whatever you have on hand really. I've used each method and they all work great.
Preheat the oven to 350˚ and prepare your baking dish or dishes with non-stick baking spray.
Start with the rice layer on the bottom. Smooth it out and add the beans on top of the rice. Then add a nice layer of salsa. At this point, place the dish or dishes in to the oven for 10 minutes to bring up to temperature before added your eggs.
Remove from oven and add your eggs, salt, pepper, cheese and green onion and place back in the oven for an additional 6-10 minutes or until the whites of the eggs have set. You may need to turn in the oven once to promote even baking.
Remove from the oven and let cool for a few minutes, but serve not to long after it comes out of the oven.

Easy Baked Pear Crisp Recipe

2 · Feb 20, 2014 · 4 Comments

Baked Pear Crisp Recipe // Hello Whipperberry Readers! Jenn here again from Clean and Scentsible. I hope you have all had a good month and, for those of you covered in all of that snow, I hope that you have managed to stay warm and cozy. Spring just can’t get here soon enough for me!

Today I wanted to share one of my new favorite treats with you – this quick and easy pear crisp. It is a great way to warm up on a cold winter’s night and is oh so tasty!

I have always been a big fan of fruit crisps and this one only takes a few minutes of prep time and has such a pretty presentation. Although this recipe can be done with apples as well, I have really been loving the pears and it provides a nice switch from the old standard.

INGREDIENTS

2 firm but ripe Bartlett pears {I did not peal them but you could if you prefer}
1/2 cup chopped pecans
3 tbsp. quick cooking oatmeal
3 tbsp. honey
3 tbsp. cold unsalted butter
1/4 tsp cinnamon
1/4 tsp. salt

Directions

Preheat the oven to 375 F.
Cut pears in half lengthwise, and use a teaspoon to scoop out the core.
Grease bottom of a small glass or ceramic ovenproof baking dish with butter. Place the pears cut side down in the dish and bake for approximately 15 minutes.
While the pears are baking, combine the pecans, oatmeal, honey, butter, cinnamon, and salt in a bowl using your fingers to combine.
Divide the crumble into 4 portions. Pack into each pear half and over the top. Place the pears back in the dish (this time cut side up) and bake for an additional 15-20 minutes until the crumble is browned and the pear cuts easily with a fork.
Top with whipping cream, vanilla ice cream or Greek yogurt as desired.

They are SO tasty and relatively easy on the calories. I hope you are able to give them a try!

Easy Baked Pear Crisp Recipe

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Jenn from Clean & Scentsible

Recipe type: Dessert

Serves: 4

Ingredients

2 firm but ripe Bartlett pears {I did not peal them but you could if you prefer}
½ cup chopped pecans
3 tbsp. quick cooking oatmeal
3 tbsp. honey
3 tbsp. cold unsalted butter
¼ tsp cinnamon
¼ tsp. salt

Instructions

Preheat the oven to 375 F.
Cut pears in half lengthwise, and use a teaspoon to scoop out the core.
Grease bottom of a small glass or ceramic ovenproof baking dish with butter. Place the pears cut side down in the dish and bake for approximately 15 minutes.
While the pears are baking, combine the pecans, oatmeal, honey, butter, cinnamon, and salt in a bowl using your fingers to combine.
Divide the crumble into 4 portions. Pack into each pear half and over the top. Place the pears back in the dish (this time cut side up) and bake for an additional 15-20 minutes until the crumble is browned and the pear cuts easily with a fork.
Top with whipping cream, vanilla ice cream or Greek yogurt as desired.

If you get a chance, I would love for you to drop by the blog and say hello! This month I have been busy cleaning and organizing our kitchen…