Healthy Gluten-Free Breakfast Recipe

School has started again, and with it the need for a fast, healthy, gluten-free breakfast. This week's gluten-free recipe should make that goal just a little easier to meet.

Gluten-Free Cherry Almond Granola
1 cup packed brown sugar
1/2 cup honey
1/3 cup unsweetened apple juice concentrate
2 tablespoons butter (may substitute olive oil, if desired)
2 teaspoons almond extract
6 cups old-fashioned oats
1-1/2 cups dried cherries or cranberries
1 cup slivered almonds
Fat-free vanilla yogurt, optional

In a saucepan, combine the brown sugar, honey, apple juice concentrate and butter. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray (or better yet, use silicone mats!). Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. For chewier granola, do not overbake. Cool completely. Serve with yogurt if desired. Store in an airtight container. Makes 3 quarts (you can easily half this recipe if that is too much).

Gluten-Free Zuchinni Pancakes

I've shared several dessert recipes ... now for something a little more healthy! Everyone seems to have an abundance of zuchinni at this time of year. So here is a gluten-free recipe to use up some of that excess zuchinni. These zuchinni pancakes are wonderful for dinner when topped with ketchup, tomato sauce, grated cheese, or sour cream and chives. Add a fresh garden salad, and you have a delicious and light dinner for one of these final hot days of summer!

Zuchinni Pancakes
2 c. grated, unpeeled zuchinni (squeeze out liquid)
2 Tbs. grated or finely chopped onion
1/4 c. parmesan cheese
1/4 c. Gluten-Free All-Purpose Flour #2 (see recipe in earlier post)
2 eggs
2 Tbs. mayonaise
1/4 tsp. oregano
salt & pepper to taste

Mix all ingredients. Heat 1 Tbs. butter in a skillet. To make each pancake, pour about 1/4 c. batter in the pan; flatten with a spatula. Brown on both sides. Serve plain or top with tomato sauce and grated cheese, or sour cream and chives.