It has been a few weeks since the last post, and it has been eventful indeed. I just attended the gluten free feast in Minneapolis last week and there were a lot of different things I haven't had before. Both good and bad, GF products certainly run the spectrum of taste. It made me think about things I really used to enjoy before being diagnosed with Celiac and French Toast certainly made that list. The flavors are pretty generic and GF; however the bread is usually an issue. GF bread does not have a great reputation for being awesome. I have found some really horrible bread and some decent. Now, today I am using a brand that I have latched onto because I like it, but I am not being sponsored to use it. I hope you have options in your area and that you have the ability to try different ones to find what you like. Enjoy!
Gear!
8 Slices of Hearty Artisan GF Bread - such as Schar
4 Eggs
1 c.Half and Half
1 T. Cinnamon
1 T. Maple Syrup
1 t. Salt
1 T. Vanilla
Powdered Sugar
Strawberries
Quest!
In a throwaway aluminum pan, crack your eggs, add cinnamon, maple syrup, vanilla and sugar. Beat together until it comes together.
Add half and half to the mix and beat together.
Add the bread to the mixture. I dip the bread and stack it on top of each other, so that it all gets a start on the soaking process. Cover with plastic wrap and place in the fridge overnight.
In the morning, a good deal of the mixture has been soaked up. Preheat the oven to 400 degrees F. Bake in the oven for approx. 20-25 minutes.
The baked toast will be golden and delicious. As an added bonus, the remaining soak becomes custard that is super tasty.
Serve along side some bacon. Top with powdered sugar, Triforce cut strawberries and more maple syrup.This brunch should give you the Power to get through another lazy Sunday.
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You got the compass! This compass has a new feature - it's delicious! This recipe is based off the old custard pie recipe with a few added twists to make a little more special. Unfortunately this compass may not help you find your way through the dungeon - you'll probably be on the floor of the dungeon eating it until it's gone. Oh well, at least you'll have food! Enjoy!
Gear!Get the printable recipe here!
1 (9 inch) unbaked pie shell - I am using a gluten free
3 eggs + 1 yolk, beaten
3⁄4 cup white sugar
1⁄4 teaspoon salt
1 teaspoon vanilla extract
1⁄4 teaspoon ground nutmeg
1 egg white
2 1⁄2 cups scalded Half and Half
2 cups blueberries - I used frozen and did not thaw them.
2 tablespoons tapioca starch
1/4 cup raspberry jam or sliced strawberries
1/4 cup whipped cream
Quest!
Preheat oven to 400 degrees F.
Mix together eggs, sugar, salt, nutmeg and vanilla.
Blend in the scalded milk. Take a little bit of the milk first and add to the egg mixture to temper.
Mix blueberries and tapioca starch together. Add to egg mixture and stir.
Brush inside bottom and sides of pie crust with egg white -- this helps the crust from getting soggy!
Pour custard mixture into pie crust. Extra custard mix can be put into greased ramekins. Put into a dish, add boiling water to the dish until about half way up the side of the ramekins. Bake both the pie and mini custards for 40 to 45 minutes or until custard is set. Place on a cooling rack until completely cool.
To finish it off, take the raspberry jam or strawberry slices to make a triangle towards the bottom. Take your whipped cream and make a triangle going towards the top connecting to the other triangle. Enjoy!
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Chuchus are everywhere, but my favorite are the creepy version that shows up in Majora's Mask. The expression of the face and the fac...
About Us!
The Legend of Zelda is by far my favorite video game. You could say that I am obsessed. Even hearing music from the game (even if I am the one humming it) makes me want to go home and play. I also enjoy cooking but was diagnosed with Celiac in 2014. This blog has become a great way for me to try new things with my new eating habits along with sharing my love for the Legend of Zelda.
I hope you enjoy the blog and even try making some of my creations for you family and friends. Welcome to the Zelda Gourmet!! Enjoy!
BTW ... Sad as it may seem - I don't own the Legend of Zelda :(
It has been a few weeks since the last post, and it has been eventful indeed. I just attended the gluten free feast in Minneapolis last week and there were a lot of different things I haven't had before. Both good and bad, GF products certainly run the spectrum of taste. It made me think about things I really used to enjoy before being diagnosed with Celiac and French Toast certainly made that list. The flavors are pretty generic and GF; however the bread is usually an issue. GF bread does not have a great reputation for being awesome. I have found some really horrible bread and some decent. Now, today I am using a brand that I have latched onto because I like it, but I am not being sponsored to use it. I hope you have options in your area and that you have the ability to try different ones to find what you like. Enjoy!
Add half and half to the mix and beat together.
Add the bread to the mixture. I dip the bread and stack it on top of each other, so that it all gets a start on the soaking process. Cover with plastic wrap and place in the fridge overnight.
In the morning, a good deal of the mixture has been soaked up. Preheat the oven to 400 degrees F. Bake in the oven for approx. 20-25 minutes.
The baked toast will be golden and delicious. As an added bonus, the remaining soak becomes custard that is super tasty.
