Fruit and Seed Breakfast Bread

This recipe is for your bread machine. The loaf size is about 1.5 pounds.Super Tasty a great on the go breakfast when spread with cream cheese.

Wet Ingredients

2 large eggs

1 ¼ Cups Milk

1 tbsp oil

Dry Ingredients

¾ tsp salt

1tbsp sugar

2 cups rice flour (or 1 ½ cup rice flour and ½ cup millet flour

2 tsp xanthum gum

2 tbsp Flax Meal

Yeast

2 tsp instant yeast

Seeds and Fruit

2 tbsp raw sunflower seeds

2 tbsp raw pumpkin seeds

2 tbsp hulled millet

2 tbsp flax seeds

1 cup of dried mixed berries (cut up larger pieces)

Bring wet ingredients to room temperature

Combine dry ingredients in a large bowl

In bread Machine add wet ingredients, then dry ingredients and then the yeast.

Set machine to Basic cycle and Dark Crust.

When the machine beeps add the seeds and fruit

Gluten Free Pizza Pasta Salad

I spotted this on Living Without's website. I think it sounds super yummy.I think I am going to have to try it.

Vinaigrette2 cloves garlic, minced

½ teaspoon salt

Fresh ground pepper, to taste

2 tablespoons balsamic vinegar

6 tablespoons olive oil

Salad½ pound gluten-free pasta

2 pounds tomatoes, cut into bite-sized pieces

½ red onion chopped

1 cup mushrooms, sliced

1 large sweet pepper, cut into bite-sized pieces

¼ cup sliced olives, green or black

Cooked gluten-free sausage or pepperoni, cut into bite-sized pieces (optional)

1 cup fresh mozzarella, cut into cubes (optional)

1. Cook ½ pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep pasta from sticking

2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.

3. Combine remaining salad ingredients and fold them into cooled pasta.

4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

Each serving contains 302 calories, 15g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 254mg sodium, 41g carbohydrate, 5gfiber, 4g protein.

http://www.livingwithout.com/recipes/gluten_free_pizza_pasta_salad-1645-1.html?ET=livingwithout:e348:42001a:&st=email