Show Mom some homemade love this Mothers Day by cooking up our decadent-yet-healthy recipes that are gluten-free, too. Choose make-ahead baked French toast topped with uninformed berries, a springtime asparagus frittata or espresso-fueled acai bowls. We know a last thing on her thoughts will be gluten!
Overnight Raisin Bread French ToastCasserole
12 slices of gluten-free cinnamon-raisin bread, such as Canyon Bakehouse
4 large eggs
1/2 crater maple sugar
1 1/2 cups milk or dairy-free milk
1 tablespoon pure vanilla extract
Confectioners sugar, for sprinkling (optional)
Fresh berries, for topping
Preheat a oven to 350 degrees F. Grease an 8-by-8-inch baking dish. Place a bread, in overlapping layers, in a prepared dish in 2 even rows.
In a large bowl, whisk together a eggs, sugar, dairy-free milk as well as vanilla. Pour evenly over a bread, pressing on a slices to help soak up a liquid.
Place a baking dish in a larger pan as well as pour in enough comfortable water to reach halfway up a sides of a dish. Bake until golden brown as well as a custard is set, about 50 minutes. Sift over confectioners sugar, if using. Cut in to 9 pieces as well as offer with berries.
Per serving: Calories 168; Fat 4.2 g (Saturated 0.7 g); Cholesterol 90 mg; Sodium 188 mg; Carbohydrate 28.4 g; Fiber 2.7 g; Sugars 8.8 g; Protein 6.9 g
Chunky Monkey AaiSmoothieBowls
Two 3.5-ounce frozen unsweetened acai smoothie packs
1 developed banana, plus some-more sliced, for topping
2 pitted Medjool dates, chopped
2 tablespoons unsweetened cacao powder
2 tablespoons walnut butter or raw walnuts
1 crater unsweetened dairy-free milk
2 shots espresso, at room temperature or cold
Chopped dark chocolate, chia seeds, blueberries, raspberries as well as unsweetened shredded coconut, for topping
In a high-speed blender, puree together a acai, banana, dates, cacao powder, walnut butter, dairy-free milk as well as espresso until smooth. Top with a sliced banana as well as some of a toppings.
Per serving: Calories 402; Fat 27 g (Saturated 4.1 g); Cholesterol 0 mg; Sodium 105.7 mg; Carbohydrate 35.5 g; Fiber 7.5 g; Sugars 13.8 g; Protein 9.7 g
Skillet Spring GreensandAsparagus Frittata
2 tablespoons olive oil
1 bunch (about 2 cups) thin asparagus
8 large eggs
2 tablespoons milk
2 tablespoons creatively grated Pecorino cheese (optional)
1 crater spring salad greens
Salt as well as pepper
Preheat a oven to 350 degrees F. Heat a oil in a 10-inch ovenproof skillet. Add a asparagus as well as prepare over medium-low feverishness until softened but not browned, about 6 minutes.
Meanwhile, in a middle bowl, beat a eggs, milk, cheese, greens as well as 1/4 teaspoon each salt as well as pepper. Add to a skillet with a asparagus; prepare until a eggs begin to set at a edges, about 30 seconds. Using a spatula, lift a edges as well as tilt a pan, letting a underdone eggs seep underneath. Cook until a bottom is set, about 3 minutes. Transfer to a oven as well as bake until fluffy, 6 to 8 minutes; cut in to 6 wedges.
Per serving: Calories 150.9; Fat 11.6 g (Saturated 2.8 g); Cholesterol 248 mg; Sodium 103 mg; Carbohydrate 2 g; Fiber 0.6 g; Sugars 0.5 g; Protein 9.6 g