Baked Lentils

This barbecue-flavored side dish has sweet and savory elements all wrapped into one!

Baked Lentils
Yield: 8 servings

Ingredients

• 1 cup uncooked French lentils
• 12 oz pkg bacon, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 1/2 tsp minced garlic
• 6 oz can tomato paste
• 1/2 cup pure maple syrup
• 1/3 cup coconut sugar
• 1/4 cup water
• 3 Tbsp white vinegar
• 1 tsp salt
• 3/4 tsp ground mustard
• 3/4 tsp paprika
• 3/4 tsp chili powder
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg

Directions

1. Preheat oven to 350°F. Grease large casserole dish with nonstick cooking spray; set aside.
2. Prepare lentils according to package directions; set aside.
3. Cook diced bacon in large Dutch oven set over medium-high heat for 5-10 minutes. Drain excess grease, leaving a little behind to cook veggies. Add pepper and onion. Reduce heat to medium and cook 10 minutes, until veggies are translucent and tender. Add garlic and cook 2 minutes longer. Remove Dutch oven from heat.
4. Stir in lentils, tomato paste, maple syrup, coconut sugar, water, vinegar, and spices. Mix until thoroughly combined.
5. Pour mixture into prepared casserole dish. Cover with foil and bake 30 minutes. Remove foil and bake additional 30 minutes.
6. Allow dish to cool 15 minutes, then serve warm.

Recipe adapted from "Baked Beans" found on page 128 in Danielle Walker's Against All Grain Celebrations cookbook.

Sweet & Spicy Cashews

Now that we're heading into the cooler months, the sweet heat of these cashews makes for the perfect snack to warm you up!

Sweet & Spicy Cashews
Yield: 4 cups

Ingredients

• 1/2 cup honey
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• 4 cups raw cashew nuts
• 1/4 cup coconut sugar
• 1 tsp salt

Directions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. Stir together coconut sugar and salt; set aside.
3. Stir together honey, chili powder, paprika, and cayenne pepper. Add cashews and toss to coat.
4. Spread cashews in single layer on prepared baking sheet. Roast for 5 minutes, remove pan from oven and stir cashews, then roast an additional 5 minutes.
5. Transfer cashews to second prepared baking sheet to cool for 3-5 minutes, then toss in sugar-salt mixture. Spread into single layer to continue cooling.
6. Allow cashews to cool completely before storing in airtight container. (Tip: Line bottom of container with parchment to prevent sticking and use parchment between layers of cashews.)

Recipe adapted from Leelalicious.

Oatmeal Chocolate Chip Muffins

These moist, tender muffins are perfect for breakfast, brunch, snack time, or your mid-morning coffee break. Not only are they gluten free, but they can also be made dairy free as well!

Oatmeal Chocolate Chip Muffins
Yield: 1 dozen

Ingredients

• 1/2 cup butter, room temperature
• 3/4 cup packed brown sugar (or coconut sugar)
• 1 egg, room temperature
• 4 oz container puréed baby food (any fruit variety such as pears, prunes, apples, etc.)
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin tin with paper liners; set aside.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add egg and baby food, mixing well.
3. Stir in flour, oats, baking powder, baking soda, and salt. Mix just until combined.
4. Fold in chocolate chips.
5. Fill paper liners 3/4 full with batter.
6. Bake 17-20 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature for a few days or refrigerate for longer.

Recipe adapted from Bunny's Warm Oven.

Flaxseed Muffins

Finally, a healthy muffin that tastes great! Flaxseed is a good source of dietary fiber, protein, iron, and healthy omega-3 fats. Ground flaxseed can improve digestive health and may lower blood cholesterol levels, making it a great addition to you diet!

Flaxseed Muffins
Yield: 9 muffins

Ingredients

• 2 large eggs, room temperature
• 1/2 cup almond milk
• 1 tsp vanilla
• 1/3 cup coconut sugar
• 3 Tbsp granulated sugar
• 1/4 cup melted coconut oil
• 1/2 cup ground flaxseed
• 1/2 cup almond flour
• 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

Directions

1. Preheat oven to 350°F.
2. Line muffin tin with liners; set aside.
3. Whisk eggs in large bowl.
4. Add milk, vanilla, sugars, and oil and whisk until smooth and combined.
5. Add remaining ingredients and whisk just until all ingredients are combined.
6. Divide batter evenly between muffin cups using large cookie dough scoop.
7. Bake 15-17 minutes, or until toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes before removing to wire rack to cool completely.
9. Store in airtight container at room temperature for a few days or freeze for later.

Recipe adapted from Life After Wheat.

French Toast Casserole

Instead of making traditional French toast on the stovetop where you can only cook a few servings at a time, try baking this casserole in the oven so that everyone can sit down at the table together to enjoy brunch at the same time!

French Toast Casserole
Yield: 8x8 pan

Ingredients
For Casserole:

• 6-8 cups cubed gluten free bread (I used this recipe)
• 1 1/4 cups almond milk
• 4 eggs, room temperature
• 6 Tbsp sugar
• 1 Tbsp vanilla
• 1 tsp cinnamon
  

For Topping:

• 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup brown sugar (or coconut sugar)
• 4 Tbsp butter, softened
  
• 1 tsp cinnamon
  
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F.
2. Grease 8x8 baking dish with nonstick cooking spray. Evenly layer bread cubes in prepared dish.
   
3. In medium bowl, whisk together almond milk, eggs, sugar, vanilla, and cinnamon. Pour mixture over bread.
4. In separate bowl, mix together topping ingredients with fork. Crumble over bread.
5. Bake 30-35 minutes, or until center is set and topping is browned.
6. Serve hot from the oven topped with maple syrup. Enjoy!
   

Recipe adapted from Sweet and Simple Living.