Gluten Free

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3103,3104,3105"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 15 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cooking Time 50 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: 4[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]Loaded and Double Baked - thank you John Reid for sharing this one with us from the Guardian.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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  • 4 Large Baking Potatoes
  • 2 Tbsp Vegetable Oil
  • 3-4 grinds of Salt
  • 5-6 grinds of Pepper
  • 1 Tbsp Butter
  • 1 Leeks (trimmed, washed and thinly sliced)
  • 2/3 Cup grated Old Cheddar Cheese
  • 1 Tbsp Dijon Mustard
  • 2/3 Cup Whipping Cream (35%)
  • 1/4 Cup Bread Crumbs (I use Gluten Free)

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3274"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 15 minutes, cook time 25 minutes, bake time 30 +/- mintues.[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cooking Time 30 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: 4[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]This was a dish served to us by friends Bruce and Lorraine.   This was a Jaffray family favourite passed down from Bruce's mom.[/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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  • 9 large potatos (I prefer white vs. russett)
  • 1 Pkg Cream Cheese
  • 1 Cup Sour Cream
  • 2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 2 Tbsp Butter

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3267"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 10 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cook Time: 30 -35 minutes[/vc_column_text][vc_column_text][/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: enough for 4 people (or good as leftovers).[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]A great variation to breakfast.   The french vanilla yogurt dollop when serving elevates this to restaurant worthy![/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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  • 12 oz of fruit (blueberries, raspberries, strawberries, blackberries) your choice or a combination of any / all (approx 1 cup)
  • 2 cups Rolled Oats
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp salt
  • 1/3 cup Maple Syrup
  • 2 Tbsp Butter (I prefer the unsalted)
  • 1 3/4 unsweetened Almond Milk (or any dairy product of choice)
  • 2 Eggs (whisked)
  • French Vanilla Yogurt (for serving)
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Instructions

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  1. Make this in the pan you are going to bake it in.   I use an 10 inch oval baking dish
  2. Preheat Oven to 375°F
  3. Add all the ingredients to the baking dish and mix to combine.
  4. Bake for 30 -35 minutes (top should become golden)

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3228"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 15 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cook Time: 13 minutes[/vc_column_text][vc_column_text][/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: makes about 1 1/2 dozen cookies[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]The don't taste Gluten Free - but they are![/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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Cookie Mix

  • 1/2 Cup Butter (1 stick) softened
  • 1/2 Cup Brown Sugar (packed)
  • 1/4 Cup White sugar
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 2/3 Cups Gluten Free Flour (I use Bobs Gluten Free Flour)
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 1/2 Cups Rolled Oats
  • 1/2 Cup Chocolate Chips