Have you noticed an increase in the price of groceries lately? I know I sure have. Everyday staples including meat and dairy products are costing more and more. And with grocery prices on the rise more of us are having to watch our grocery budget closely.
I love this cookbook because it helps you put food on the table without breaking the budget. And Jessica has six kids, so these are family friendly meals that don’t take a lot of time to prepare.
See those colored labels that say meatless, dairy-free, gluten-free, and make ahead, in the above picture, they are one of my favorite features in this book. As most of you know several in my family eat gluten free and I love cookbooks that make gluten free cooking easier. I love being able to quickly flip through this cookbook to find something gluten free for my family.
This cookbook has over 100 gluten free recipes in it which is a lot of gluten free recipes. And these aren’t special gluten free foods. These are for normal recipes, that just happen to be gluten free. These are recipes that everyone will love and use. And as always read labels to be sure the ingredients are truly gluten free.
I know many of you are not gluten free, but I am sure you know someone that is gluten free. And if you are dairy free or need meatless meals, this book has you covered as well. This book has something for everyone.
And again this is everyday family friendly food. This is a cookbook that everyone will enjoy.
I am always trying to find new breakfast foods, so I instantly knew I wanted to try the recipe for oaty maple breakfast cake from the book. And we were not disappointed. I made it for Sunday morning breakfast before church and my family loved it. It was simple to make and all the ingredients were things I had on hand.
Today I am sharing two versions with you. The main recipe is Jessica’s version, and then I made notes below it on how I made it gluten free. I used individual gluten free flours, but I think you could easily use your favorite gluten free blend as well.
- 2 cups unbleached all-purpose flour
- 1/2 cup rolled oats
- 6 tablespoons cold butter, cut into pieces
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup half-and-half
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar, sifted
- 1 tablespoon milk
- 2 teaspoons maple flavoring
- Preheat the oven to 400°F. Grease a 9-inch round cake pan.
- In the bowl of a food processor fitted with a metal blade, combine the flour, oats, butter, baking powder, baking soda, and salt. Pulse until coarse crumbs are formed. Transfer to a large bowl.
- Add the half-and-half, maple syrup, and vanilla.
- Stir until a thick batter is formed.
- Spoon this mixture into the prepared pan and bake about 20 minutes or until tester inserted into center comes out clean.
- Cool slightly in the pan on a rack.
- Meanwhile, prepare the glaze by combining the confectioners’ sugar, milk, and maple flavoring in a small bowl.
- Drizzle this glaze over the warm cake. Cool completely before serving.
For Gluten-Free Maple Breakfast Cake : Use gluten-free oats and in place of the flour use 1 1/4 cups rice flour, 1/2 cup sweet rice flour, 1/4 cup cornstarch, and 1/4 teaspoon xanthan gum.
Amount Per Serving: Calories: 225Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 218mgCarbohydrates: 35gFiber: 1gSugar: 15gProtein: 3g