The holiday season can be a tough time to maintain a gluten free diet. With so many traditions surrounding food, it can be a challenge to resist your classic favourites. Luckily, Udi’s Gluten Free makes so many fantastic products that can help you put a gluten free twist on your favourite holiday foods. Or maybe you’ll even create some new traditions! Either way, here is a brunch and dessert recipe that your whole family will love! You don’t even have to tell them it’s gluten free 😉

Gluten Free Recipe: Overnight Cinnamon Raisin French Toast Bake

With a little bit of prep the night before, this Udi’s Cinnamon Raisin French Toast Bake will make for a very easy breakfast the next morning. Awaken your family and guests with the scrumptious scent of vanilla, cinnamon and raisins. It is guaranteed to become on of your favourite things to make, particularly when you have visitors.

 

 

 

 

 

 

 

 

 

 

 

 

Makes: 8-10 servings

Time: 10 minutes prep, 30 minutes cook

 

INGREDIENTS

1 loaf Udi’s Cinnamon Raisin Bread (14 slices)
6 large eggs
3/4 cup almond, soy or cow’s milk
3/4 cup sweetened, carton coconut milk
1/2 Tbsp. ground cinnamon
1/2 Tbsp. vanilla
butter or margarine to coat
4 cups fresh or frozen seasonal fruit
1/2 cup vanilla Greek yogurt
icing sugar or maple syrup

 

INSTRUCTIONS

Cut each slice of Udi’s Cinnamon Raisin Bread into 12 pieces and set aside. In a large bowl, whisk together the eggs, milk, coconut milk, cinnamon, and vanilla.

Coat the bottom of a 8 x 12 inch large casserole dish or for an extra crispy bake a 10 x 15 inch high-rimmed baking sheet with a little butter or margarine. Make a single layer of the bread pieces, pour egg mixture over bread. Cover with plastic wrap and refrigerate overnight.

In the morning, preheat the oven to 350°F. Remove the plastic wrap and bake for about 30 minutes or until the tops of the bread are golden brown and a knife inserted in the centre comes out clean. Cut into squares and serve with a seasonal fruit, a dollop of Greek yogurt, and a little sprinkle of icing sugar or maple syrup.

 

Gluten Free Recipe: Caramelized Apple Ricotta Mexican Crepe 

Sweet apples and creamy ricotta cheese come together in this Mexican-style crepe that’s irresistible when it comes straight out of the oven. The perfect balance of savoury and sweet makes this a flawless ending to an evening meal.

 

 

 

 

 

 

 

 

 

 

 

 

Makes: 4 servings

Time: 20 minutes prep, 20 minutes cook

 

INGREDIENTS

4 Udi’s Gluten-Free Small Tortillas

For the apple filling:

1 Tbsp butter or margarine
3 Granny Smith apples, halved, cored, and sliced into 1/2″ cm pieces
2 Tbsp white sugar, separated
1/2 tsp ground cinnamon

For the cheese filling:

1 cup low-fat ricotta cheese
1/4 tsp vanilla
2 tsp white sugar

For the sauce:

1/2 cup water
6 Tbsp white sugar
1 Tbsp butter or margarine

 

INSTRUCTIONS

Preheat the oven to 350°F (177°C). Set aside a 9 x 9 inch baking dish.

Make the apple filling by melting the butter or margarine in a large non-stick pan over medium heat.  Add the sliced apples and 1 tablespoon (15 ml) of the sugar. Cook 5 to 8 minutes, stirring occasionally, until apples begin to soften. Stir in the remaining tablespoon (15 ml) of sugar and the cinnamon and cook 2 minutes more. Remove from heat and set aside.

Meanwhile, make the cheese filling by whisking together all the ingredients in a small bowl.

Warm the Udi’s Small Tortillas in the microwave or on the stove top according to package directions and place on a flat work surface.

Spread ¼ of the cheese filling in the centre of each tortilla. Top with ¼ of the apple mixture (reserve pan for sauce) and fold by tucking in the two long sides of the tortilla. Place seam side down in the baking dish.

Place the pan back on the stove and make the sauce by adding ½ cup (125 ml) water. Bring to a simmer and stir in the sugar and butter. Cook 3 to 4 minutes until sauce starts to thicken. Pour over the crepe and bake for 15 to 20 minutes until crepes are heated through and sauce is bubbly. Serve immediately.

 

 

Much love & good eating,

Stephanie