Recipe of the Month: Breakfast Brownies

Spring Breakfast Brownies

Here is a yummy hefty brownie full of oatmeal goodness. If you don't do oats, try substituting quinoa hot cereal flakes. They bake up quite similar to oats.

Preheat the oven to 350 degrees F. Line and lightly grease an 11x13-inch baking pan or line it with parchment.

Whisk together these dry ingredients::

1/2 cup brown rice flour or sorghum flour
1/2 cup certified gluten-free oat flour, white rice or sorghum flour
1/2 cup buckwheat or quinoa flour
1/2 cup tapioca or potato starch
1 1/3 cup certified gluten-free rolled or steel cut oats
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice or nutmeg
1 and 1/2 cups organic light brown sugar

In a large measuring cup blend::

2/3 cup light olive oil or Spectrum Organic Shortening
2 tablespoons molasses, agave or maple syrup
2 teaspoons good vanilla extract

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Add in::

2 large organic happy eggs, beaten, or- make your egg replacement using:

1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy.

Add the eggs or egg replacer to the batter and combine well. The dough should be thick and rather sticky. If the batter appears too wet, add a tablespoon of rice flour.

Now add:

1/2 cup golden raisins, dried cherries, cranberries or blueberries
2/3 cup dairy-free chocolate chips- or chopped pecans or walnuts, if you prefer

Spread the batter into the prepared baking pan, and using moist hands, smooth and pat the surface evenly.

Place the pan into the center of a pre-heated oven and bake until golden and set- about 20 to 25 minutes.

Cool on a wire rack.

Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze for future breakfast snacks! Makes 15 to 18 brownies.

autism diet gluten free vegan brownies

Recipe of the Month: Roasted Vegetables in a Nest

Roasted Vegetables in a Nest

Balsamic vinegar and sea salt make for fabulous roasting, complementing the caramelized sweetness with a perfect touch of salty-tart (and who doesn't love a little salty tart?). Seriously, nothing could be easier.

1. Cut up any veggies you happen to have kicking around and throw them in a roasting pan.
2. Give them a hefty toss in some fruity olive oil and balsamic vinegar. Season.
3. Crank up the oven.
4. Pour the wine.
5. Put on a pot of salted pasta water.
6. Kiss your favorite person.
   

You'll need:

Half a head of cauliflower, cut into bite sized pieces
Half a head of broccoli, cut into florets
1 yellow summer squash, sliced
1 zucchini, sliced
1 sweet onion, sliced into chunks
3 large carrots, sliced into thin sticks
A handful of grape tomatoes
6 cloves of fresh garlic

Seasoning:

A goodly splash of fruity extra virgin olive oil
Sea salt and freshly ground pepper
More balsamic vinegar than you think you'll need
A spoonful of your favorite herbs - oregano, thyme, rosemary, sage, parsley, basil

Pasta:

Your favorite rice spaghetti or linguni- we like this creamy white rice Tinkyada

What to do::

Roast the veggies in a hot oven- 375 to 400 degrees F- for about an hour, until they are caramelized; stir them at least once or twice while roasting. If you prefer your vegetables less cooked, shorten the roasting time.

Cook your pasta according to directions; drain. Toss in your best fruity extra virgin olive oil- or kick it up with a spoonful of Basil Pesto.

Serve the roasted vegetables in the center of a nest of pasta noodles.

Shave Parmesan or vegan cheese, or a crumble of goat cheese on top, if desired.