|Banana-honey-coconut oil-vanilla-cinnamon sauce on a waffle|
|And today, she had this:|
|Mango-coconut oil-vanilla-honey sauce on a waffle|
|Applesauce, cinnamon, coconut oil, and vanilla with nanners, berries, and cool whip!|
While our breakfasts have been yummy, what we've been looking forward to most has been lunch!
Like Monday's GF barbecue chicken pizza:
|Using essentially the same recipe as the previous post, but I caramelized the onions and used red peppers instead. I also used shredded rotisserie chicken mixed w/ bbq sauce.|
OKAY. So here's how I made them:
I used 1/2 batch of the Bob's Red Mill Gluten-Free Pizza Crust mix I referred to in the previous post. We spread the dough out into a big rectangle using wet hands. We used well-oiled wax paper. The dough will be more batter-like, and if you've ever made tamales from scratch, it's pretty much exactly like the masa. Don't worry, they'll cook up like regular bread, I promise.
Then we convection baked them at 375 for about 20 minutes, THEN we topped them with sauce and more cheese, and baked for an additional 5 minutes.
And then we ate.
Oh yeah, this is the sauce I used. There's nothing I hate more in marinara sauce than SUGAR! WHY do most companies add SUGAR to their SAUCE?! Come on, people! I don't want my sauce tasting like candy. I want it to taste like tomatoey beauty. That's why this one is my new favorite: