Store-bought breakfast bars can be quite expensive, and are usually highly-processed. Using a handful of ingredients, we like to make our own at home.
These fruit oat bars are great for breakfasts, kid's lunches, afternoon snacks, or to pack along for camping and hiking trips. The best part? You can make a new flavour every time! We made this batch with rhubarb jam (it adds a wonderful sweet and tart touch), but any fruit preserves will work.
Prep: 10-15 minutes
Cook time: 30-35 minutes
Yield: 12-20 bars
When we first made ladyfingers, it just happened we had a family birthday to celebrate that same weekend. Since we all love cake (and we all love coffee), tiramisu was a given to use the biscuits.
This is an amazing dessert recipe to use for dinner parties. Not only does it taste better and better the longer it sits, it's also versatile enough that you can make individual servings instead of one large pan.
Prep: 45 minutes
Cook time: 8-10 minutes
Yield: 1 (9" x 13") pan or 12-16 individual servings
Ingredients (Italian Savoiardi / ladyfingers):
Method (Italian Savoiardi / ladyfingers):
*see the original ladyfinger recipe for more images of the method
Ingredients (mascarpone filling):
There are a number of versions of clafoutis, but we really enjoy this version from Ina Garten. While we left out the brandy and swapped out pears for traditional cherries, this recipe is rich but light, and very satisfying for dessert (and breakfast the next day too!)
Like a number of French desserts, clafoutis sounds like it will be incredibly complex but is really even easier than whipping up a bunch of crepes. It's meant to be rustic and served from one dish, but it would also work baked in individual ramekins or dishes. The contrast of the bright red fruit with the custard makes this dish look beautiful, and the burst of sweet yet tart juice from the cherries balances the rich filling.
There's a lot of debate over using cream versus milk, and whether or not cherries should be pitted, but we find it's a lot of unnecessary fuss over a simple dessert. Go with what you like, and you won't be disappointed.
We ate ours dusted with icing sugar, but you could also serve it with a dollop of fresh cream, crème fraîche, or ice cream.
Prep: 20-25 minutes
Cook time: 35-40 minutes
Yield: 1 10-inch baking dish (8 servings)
Ten years ago we started GF Patisserie, and it all began with a quest for fresh baked bread. Tired of sub-par frozen bread loaded with preservatives, we started experimenting with different blends of flour. We thought there would never be an end to the madness, as we ate loaf after loaf of bread that was good, but still wasn't perfect enough.
From day one our mission was to develop recipes that were so good you couldn't tell the difference – gluten free the whole family can enjoy. We also wanted to do it without adding any fillers or preservatives that would artificially create the flavor and texture we were looking for.
After all that experimenting, we eventually landed on a blend of flour that finally held up to a claim of all-purpose, and a recipe for a soft loaf of artisanal shaped sandwich bread. We applied to start selling at the local farmers' market, where we set up for the first time exactly nine years ago this Sunday, and the rest is history.
As a staple item, bread was always our number one seller…and it’s still a top seller at both our licensed bakeries today. Now that we’re producing our flour in retail bags, we've been busy developing this variation of our white bread for the home baker. It produces two loaves, because it seems like one is never enough!
We can’t wait to share with you the number of ways we use our bread – sandwiches, French toast, grilled cheese, croutons, stuffing, breadcrumbs – the possibilities are endless.
This recipe can be made dairy free, by using olive oil instead of melted butter. For our egg free friends, don't worry – we've also been testing the various substitutions and will post the adaptation soon!
Prep: 15 minutes
Rise: 60-90 minutes
Cook time: 35-40 minutes
Yield: 2 loaves
Italian Savoiardi (or ladyfingers as we affectionately call them in North America) are versatile, lightly sweet sponge biscuits, that always seem to be the key ingredient in many a decadent recipe (tiramisu anyone?) We also really enjoy them on their own, with a generous dusting of icing sugar.
Despite the fact you can buy a gluten free factory-made version of these in the store, nothing beats fresh biscuits when you're looking to maximize on flavour. These do have a short shelf life, so plan on using them right away.
Prep: 30 minutes
Cook time: 8-10 minutes
Yield: 2 - 2 ½ dozen (24 - 30) biscuits
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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