Another Recipe Catch Up Post
Banter No Included

Versatile Flatbread
Adapted From: Gluten Free Cooking School

1 1/2 cups Better Batter Gluten Free All Purpose Flour
1 Tbs coconut nectar
1/8 tsp. baking soda
1/2 tsp. salt

3/4 c. water
1 tsp cider vinegar
1 Tbs olive oil
2 flax eggs

Herbs, Spices, finely diced toppings, to taste, optional

Mix all dry ingredients in medium size bowl.   Add wet ingredients and mix thoroughly. Generously spray two 8 in. square baking pans and dust with cornmeal.  Spread half of batter evenly into each pan. Use the back of a wet spoon if the dough is sticky. Bake at 350F for approximately 20 minutes, or until bread pulls away from the sides of the pans.   Cut into 4 slices each.

Egg White Breakfast Sandwhich 

Adapted from: Clean Eating Chelsey

2 small crown broccoli, chopped
1/2 cup chopped figs (about 7-8 small figs)
1/4 cup red onion, diced
4 1/2 tbsp. balsamic vinegar
2 tsp olive oil
1 1/2 tsp apple cider vinegar
1 1/2 tsp bone suckin' mustard
1 1/2 tsp granulated garlic
salt and pepper to taste
barbeque sauce, for drizzle

Chop broccoli into bite sized pieces. Add the chopped figs and onion and toss lightly.  In a small bowl, whisk together the balsamic vinegar, olive oil, apple cider vinegar, mustard and spices.  Pour over broccoli, fig and onion mix and toss to coat. Place the salad in the fridge for min of 2 hours to let the dressing develop flavor. (I let mine marinate overnight).  When ready to eat with your favorite barbecue sauce (and raw eggplant bacon - recipe will be posted soon!!)