Portland, Oregon's Cancer Survivorship and Bodywork Zine by Compassion Arts PDX, LLC
Sunday morning requires slowing down to cook a proper breakfast. Taking time to cook food is encouraged for all cancer survivors!
Yesterday, I picked up a gluten free baguette from New Cascadia. Sliced six thin pieces off the baguette and warmed up the cast iron skillet. Cracked a couple local duck eggs in the mixing bowl, added some organic heavy cream and fourteen shakes of organic cinnamon.
Once the pan was hot, tossed in a couple thick pats of butter. I drenched the baguette slices and transferred them to the sizzle of the cast iron.
Once golden brown and starting to find a good crisp, the slices were flipped until the other side had that same golden hue and texture.
Gluten free baguette French toast, topped with a organic butter and local organic blackberries from Oregon and a drizzle of organic grade A dark amber maple syrup. All my cells are dancing! Properly good eats!
What’s your favorite gluten free breakfast recipe? Do share!
Hamid : )