Gluten-Free Oatmeal-Fruit Casserole

Hello, neighbors! So, I got THIS recipe from a friend recently, and decided to tweak it just a little. It's intended to be a breakfast dish but with the chocolate and fruit I thought we'd try it for dessert. It's surprisingly and pleasantly cake-like in the center, and the blend of nutty oats & pecans, brown sugar, chocolate, sweet bananas and tart berries make for just the right flavor balance. I recommend eating it warm out of the oven. This one's a keeper for sure, and I can't wait to try in on a cool Sunday morning sometime in the coming months! And remember, this recipe is gluten-free and also quite yummy! Enjoy. Until next time...

OATMEAL-FRUIT CASSEROLE (Gluten Free) 

2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup chopped pecans, divided
1/2 cup mini semi-sweet chocolate chips, divided
3/4 cup raspberries, blackberries or blueberries
1 ripe banana, peeled and sliced
2 cups almond milk or coconut milk
1 large egg
3 tablespoons butter, melted
1 teaspoon vanilla extract 

Preheat oven to 375°F and generously spray the inside of a 9-inch square baking dish with non-stick spray.

In a large bowl, mix together the oats, brown sugar, baking powder, cinnamon, salt, half of the pecans, and half of the chocolate chips. Spread this mixture into the prepared pan. 

In another large bowl, whisk together the milk, egg, butter and vanilla extract. Pour the milk mixture evenly over the oat mixture. Gently shake the baking dish to help the milk mixture go throughout the oats. Top with berries and banana slices, then sprinkle with remaining pecans and chocolate chips.

Bake for approximately 30 minutes or until center is set and edges are golden, Serve warm. Cover and refrigerate any left-overs.

Home-Made English Muffins

Okay, this just might be the ultimate comfort food, feel good on a Saturday morning kind of thing. They're home-made whole-wheat English Muffins, complete with fork-split nooks & crannies! Top one with a generous wedge of organic, grass-fed cultured butter (yes, I have become a butter snob!) :) and maybe even some honey or jam and you'll be in heaven. Make yourself some. You'll thank me later! 

WHOLE WHEAT ENGLISH MUFFINS 

1 ½ cups whole wheat flour
2 cups all purpose flour
1¼ teaspoons salt
1 tablespoon sugar
1 teaspoon baking soda
2 teaspoons instant yeast
1¾ cups whole milk (can substitute almond milk or rice milk)
3 tablespoons unsalted butter, melted
1 large egg, beaten
cornmeal for dusting

In the bowl of an electric stand mixer, whisk together the flours, salt, sugar, baking soda and yeast. Set aside.

In a small bowl, whisk together the milk and butter. Add egg and mix well.

Add wet ingredients to dry ingredients. Using dough hook attachment, mix until the dough comes together, then continue mixing for two additional minutes. Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a round cutter or drinking glass (approximately 3 3/4 inches) to cut the English muffins, re-rolling the dough as needed. Place the cut dough on a baking sheet dusted with cornmeal. Cover the baking sheet with a towel and allow the dough to rise for 20 minutes.

Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. After browning, place muffins back onto the cornmeal-dusted baking sheet. Finish cooking the muffins in the oven for 15 minutes.

Before serving, fork split and toast the English muffins. These will keep for up to 2 weeks in an airtight container at room temperature (but if you're like us they won't last that long!) :)