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I guess it’s turning out to be a week of breakfasty treats around here. No shame in that!
Earlier this week I shared a recipe for Carrot Banana Granola Balls, which make a great not-too-sweet back to school treat for anytime of the day. But when it comes to breakfast, I’ve got you covered with a new twist on muffins today.
These Peach French Toast Cups, which I made using this grain-free bread recipe, taste good warm, chilled, or at room temp. Grab them with a smoothie on the way out the door, serve them up with a spread of other brunch items, or pull them out of the fridge for a fast after school snack. They taste like French toast…without all the work!
For the recipe, head on over to The Balanced Platter. I contribute there every month along with a host of other talented gluten-free gals. Here are some of my recent Balanced Platter recipes:
- Is Your Non-Dairy Milk Safe? (My thoughts on carrageenan and other additives that sneak their way into non-dairy milk alternatives.)
- Strawberry, Blueberry & Radish Salsa (There’s still time to squeeze this quintessential summer recipe into the season!)
- “Cheesy” Cauliflower Popcorn (Made dairy-free, of course.)
- Lemon Meltaways (It’s been way too long since I’ve last made these. Don’t miss this recipe!)
Enjoy the French toast cups and have a great weekend! I’m hoping to get some much needed clean up done in my office and catch up on some reading, too. Did you see my recent reading list? I finished Mind Over Medicine a few days ago. It gave me great food for thought and I really enjoyed it. Now onto a new stack…