Try this for an after school snack or a mid-morning munch.
Start with your favorite gluten-free bread. Toast the bread.
Top with 1 Tbsp of your favorite nut butter and then some fresh fruit instead of jam. Vary the combinations.
Some delicious favorites:
almond butter with sliced apple or pear
cashew butter with sliced strawberries or raspberries
peanut butter with sliced strawberries or banana
Thursday, October 8, 2009
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Hi Melissa, I like your blog! I have developed gluten free sourdough bread recipes that are also free of dairy, egg, soy yeast, corn, sweeteners,baking soda/powder, xanthan gums. They are also vegan. I developed these recipes for myself and now teach class to people wanting to bake their own. I also sell the recipe ebook on my website: www.food-medicine.com. You can look at some free recipes on my blog, glutenfreesourdough.blogspot.com. I thought that since are are counseling people who are gluten free and vegan, you might have some clients who would welcome this bread baking technique. The breads have crust and sponginess and have a long shelf life. I store mine on the counter for 5-7 days. They also freeze well. thanks for reading, all the best to you. sharon a. kane www.food-medicine.
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