Gluten-Free Mother’s Day Brunch

Show Mom some homemade love this Mother’s Day by cooking up our decadent-yet-healthy recipes that are gluten-free, too. Choose make-ahead baked French toast topped with fresh berries, a springtime asparagus frittata or espresso-fueled acai bowls. We know the last thing on her mind will be gluten!

Overnight Raisin Bread French Toast Casserole

Serves: 9

12 slices of gluten-free cinnamon-raisin bread, such as Canyon Bakehouse
4 large eggs
1/2 cup maple sugar
1 1/2 cups milk or dairy-free milk
1 tablespoon pure vanilla extract
Confectioners’ sugar, for sprinkling (optional)
Fresh berries, for topping

Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish. Place the bread, in overlapping layers, in the prepared dish in 2 even rows.

In a large bowl, whisk together the eggs, sugar, dairy-free milk and vanilla. Pour evenly over the bread, pressing on the slices to help soak up the liquid.

Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners’ sugar, if using. Cut into 9 pieces and serve with berries.

Per serving: Calories 168; Fat 4.2 g (Saturated 0.7 g); Cholesterol 90 mg; Sodium 188 mg; Carbohydrate 28.4 g; Fiber 2.7 g; Sugars 8.8 g; Protein 6.9 g

Chunky Monkey Açai Smoothie Bowls

Serves: 2

Two 3.5-ounce frozen unsweetened acai smoothie packs

1 ripe banana, plus more sliced, for topping

2 pitted Medjool dates, chopped

2 tablespoons unsweetened cacao powder

2 tablespoons walnut butter or raw walnuts

1 cup unsweetened dairy-free milk
2 shots espresso, at room temperature or cold

Chopped dark chocolate, chia seeds, blueberries, raspberries and unsweetened shredded coconut, for topping

In a high-speed blender, puree together the acai, banana, dates, cacao powder, walnut butter, dairy-free milk and espresso until smooth. Top with the sliced banana and some of the toppings.

Per serving: Calories 402; Fat 27 g (Saturated 4.1 g); Cholesterol 0 mg; Sodium 105.7 mg; Carbohydrate 35.5 g; Fiber 7.5 g; Sugars 13.8 g; Protein 9.7 g

Skillet Spring Greens and Asparagus Frittata

Serves: 6

2 tablespoons olive oil
1 bunch (about 2 cups) thin asparagus
8 large eggs
2 tablespoons milk
2 tablespoons freshly grated Pecorino cheese (optional)
1 cup spring salad greens
Salt and pepper

Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.

Meanwhile, in a medium bowl, beat the eggs, milk, cheese, greens and 1/4 teaspoon each salt and pepper. Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.

Per serving: Calories 150.9; Fat 11.6 g (Saturated 2.8 g); Cholesterol 248 mg; Sodium 103 mg; Carbohydrate 2 g; Fiber 0.6 g; Sugars 0.5 g; Protein 9.6 g

Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1T0yygS