Gluten Free Maple Bacon Granola | Garlic, My Soul

Fall is here, and we’re reminding you of this delicious recipe we made because you guys, we deserve it. Fall is our favorite season, because the temperatures in Los Angeles cool off, we can finally turn the oven on again without feeling guilty, Thanksgiving is coming soon which is our favorite day of the year, and because PUMPKIN. Or, in this case, MAPLE. Both great, either make our hearts sing.

This is also gluten free, but you don’t need to point this out because it doesn’t really matter, it’s delicious and amazing and just HAPPENS to be gluten free.

Gluten Free Maple Bacon Granola | Garlic, My Soul

Even we weren’t sure that bacon in granola was really going to work. But it exceeded all our expectations. We’ve been eating it for breakfast with a nice plain greek yogurt and it has been just heavenly. Salty, sweet…healthy? Probably not. But that’s half the fun.

We didn’t set out to but we did inadvertently prove that keeping to a gluten-free diet doesn’t mean you always have to eat healthy either. Eat what you want (except gluten, duh) and live well, wheat-sensitive friends. You deserve it. Being gluten-free can be hard so why not make it fun and even sometimes enviable along the way?

Gluten Free Maple Bacon Granola | Garlic, My Soul

Treat yourself to that fancy cut of bacon you’ve been eyeing (we used Applegate brand) and pour in those bacon drippings unashamedly. For life is far too short not to eat bacon (if you adhere to that sort of thing. Sorry veggies! This is still a great gluten-free recipe just ditch the pork!)

Gluten Free Maple Bacon Granola | Garlic, My Soul

Type: Breakfast
Author: Jennie
Oven Temperature: 375°
Difficulty: Easy

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4-6 servings

Ingredients

½ cup gluten free steel cut oats
½ cup gluten free rolled oats
¼ cup golden flax seeds
2 tablespoons golden flax seed meal
1 tablespoon pure maple syrup
2 teaspoons coconut oil, in liquid form
All the bacon drippings (optional but amazing)
¼ cup chopped gluten free, preservative free bacon

Directions

1. Preheat the oven to 375.
2. Cover a large baking sheet with tin foil. Set aside.
3. Measure and mix all dry ingredients in a large bowl.
4. If you’re preparing bacon yourself, cook to your own desired done-ness. We love ours extra crispy, which also just happens to work amazingly for this recipe. Just a tip.
5. Drizzle in maple syrup, coconut oil (heat/melt if your coconut oil is solid) and bacon drippings.
6. Mix until fully incorporated.
7. Spread evenly on foiled baking sheet.
8. Place on top rack for approximately 20 minutes, rotating after 10. Depending on your oven, you may need more time, you may need less. Keep an eye on it. It’ll burn easily!
9. Remove from oven when it is your desired crispiness and enjoy with plain greek yogurt or even an egg. Go wild this morning!

September! Back to school! Temperatures lowering enough that we can finally (maybe) turn the air conditioning off! Apples and Brussels sprouts galore! Moving to California has made me really, really love fall – I love the temperatures getting back to somewhere in the pants-weather, I love all of the food, and I love putting cinnamon in/on everything. Here’s what we got going on this month:

Apples
Bok Choy
Brussels Sprouts
Broccoli
Cabbage
Cauliflower
Corn
Peppers
Pomegranates
Potatoes
Persimmons
Pears
Radishes
Snap Peas
Stone Fruit – Peaches & Plums
Turnips

So what to make? Well first of all, I am so into crisp/crumble right now.

This Pear Crisp is perfect for the start of cooler nights and makes a great party dessert (but also reheats swimmingly.) You can use stone fruit if that’s what you got, too, crips are forgiving and magical like that.

I am into baking right now, so you’ll have to forgive me, but up next guys, you need this Apple Bread.

This just tastes like fall. It’s a great dessert, but you can also enjoy it as a snack or as a breakfast – the choice is yours. Either way it’s great reheated and good paired with ice cream, butter, or just on its own.

Now, onto the (somewhat) healthier. HAHA jk actually put bacon all over everything. You can leave the bacon off, but live a little, eh? This Brussels Sprout Hash is a fave over here, and a great fall side, bacon or not.

This Pumpkin Lentil Soup is great for cooler nights, and you can throw in some broccoli or potatoes or corn in addition to the ingredients I originally made it with. This might be one I pull out and make to fit in the freezer for when the baby shows up for dinner.

So there you go – what to make this month and this fall to enjoy the delicious produce that’s around now. Stay tuned for October – I can’t wait for a whole season of my fave things. As a side note, Baby Charlie is coming any moment now (I am 38 weeks!) so if I go quiet for a bit, that’s why. Can’t wait to introduce you guys to her and start cooking some good baby dishes!


It’s September, and I literally can’t believe it. I’m due in a month you guys! A month! This month’s post is based on my renewed love for breakfast foods. I am obsessed with all bready breakfast foods and I can’t help it. These Buckwheat Waffles are amazing, and they’ve been helping me through a second round of nausea/cravings for just bread on top of bread.

Anyways, besides your options below, check out the tablet version here, too. Enjoy this month, and I hope where you are it’s cooling off (it is NOT here.)


Sourdough French Toast Bites | Garlic, My SoulPregnancy is making me so into breakfast, specifically bread-heavy and sweet breakfast, you guys.

I made this French Toast following the folks at King Arthur Flour. I have their “All Purpose Baking Cookbook” and it’s become my new go-to to find any baking recipe I want to try.

Anyways, so for this I wanted to make French toast, but I wanted it to be bite size like a snack so you could have five and not feel bad (or like, also have some bacon and eggs and then just have two and feel like you’ve won brunch, which you have.)

So here’s how it goes down – pretty straight forward from our good friends at KAF, with the bread being the major difference. This is actually pretty easy to whip up and you probably can make it on Saturday morning and be a hero without spending way more time in your kitchen. It’s basically magic.

Sourdough French Toast Bites | Garlic, My Soul Sourdough French Toast Bites | Garlic, My Soul

 

Type: Breakfast
Author: Jennie
Difficulty: Easy

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 servings

Ingredients

  • 1 loaf sourdough baguette, sliced
  • 3 large eggs
  • 3/4 heavy cream
  • pinch salt
  • 1/4 teaspoon nutmeg
  • 2 tablespoon sugar
  • 1 teaspoon vanilla
  • powdered sugar
  • maple syrup
  • butter/olive oil for cooking

Directions

  1. Place 1 tablespoon each butter and oil in a heavy skillet, and set it to heat over medium heat.

  2. In a small bowl, whisk together the eggs, cream, salt, nutmeg, sugar, and vanilla. Stir till smooth but not foamy. Pour the batter into a shallow casserole dish or wide bottomed bowl.

  3. Place two pieces of bread in the pan; let them soak for about 30 seconds, then turn them over, and let soak for about 30 seconds on the other side. You want the bread to absorb some of the liquid, but not to become soggy.

  4. Place the bread in the skillet and fry till the underside is golden brown; this should take about 2 minutes. Turn the bread, and fry on the second side for about 2 minutes. Again, it should be golden brown.

  5. Repeat until you run out of bread or egg mixture (or, ideally, both, but you know that never happens.) When all the pieces are cooked, serve the French toast with soft butter and maple syrup. Or dust it with confectioners' sugar or cinnamon-sugar!

The Hall | Joie de Vivre | Garlic, My Soul

I love breakfast so, so much you guys, and this Cuban-inspired dish that I made with Joie de Vivre last year is something I am craving again. For this breakfast platter, I made two fried eggs, grilled up some French bread (which was slathered on both sides with butter, for good measure!) and heated up some ham. I served it with a side of mango and papaya fruit salad – the perfect healthy balance. And, of course, a Cuban breakfast wouldn’t be complete without Café con Leche – brewed espresso with sugar and hot milk frothed to perfection.

The Hall | Joie de Vivre | Garlic, My Soul The Hall | Joie de Vivre | Garlic, My SoulThe Hall | Joie de Vivre | Garlic, My Soul

The Hall | Joie de Vivre | Garlic, My Soul
Cuban Sandwich Recipe

2 eggs
2 slices ham
2 slices Swiss cheese
Cuban or French bread
butter

Directions

1. Start by cutting your bread up and buttering on both sides. Grill over medium-low heat, pressing down with a cast iron press (or a plate) to help get an even grill! Make sure to flip after about 2-3 minutes.
2. Meanwhile, melt a tablespoon of butter and fry two eggs over-medium in a cast iron pan.
3. When your eggs are done, place on your grilled bread, and then heat your ham in the cast iron. Add ham to egg sandwich and top with a slice of Swiss cheese!

The Hall | Joie de Vivre | Garlic, My Soul

Cafe con Leche Recipe

3 oz espresso or strongly brewed coffee
2-3 teaspoons sugar
½ cup milk
pinch cinnamon

Directions

1. Brew espresso or coffee. While it’s brewing, heat milk until warm but not boiling. Using a milk frother, frother your warm milk until it forms a foam.
2. Pour coffee into mug, then add sugar and stir until dissolved. Pour milk over the top, ending with a nice thick foam layer – I prefer about a half-inch of foam. Sprinkle with cinnamon, and enjoy!

The Hall | Joie de Vivre | Garlic, My Soul

Fruit Salad

1 papaya
1 mango

Directions

1. To cut the papaya, slice in half lengthwise. Scoop out all seeds and discard.
2. Carefully with a paring knife, peel your papaya.
3. Cut into slices or dice your fruit.
4. To cut the mango, cut both cheeks off of each side. You’ll want to leave about an inch of fruit in the middle, depending on the size.
5. In each cheek, slice about a half inch apart all the way cross, then rotate your cheek and slice all the way across again, making a grid. Now you should be able to pull out the pieces of mango.
6. Mix your mango and papaya together to serve!