Monday, April 8, 2013
Gluten Free Muesli Giveaway and Peach Breakfast Calzone
I think we are all aware by now that I love Bob's Red Mill products. So, when I got the opportunity to develop a recipe for their Gluten Free Muesli recipe contest, I had to jump on it! I love the challenge of developing a recipe and I really love finding new incredible gluten free products. This one definitely does not disappoint! Also, you all get the opportunity to win some of your own! Exciting, right!

Confession, I've been on a HUGE calzone/stuffed bread kick these days. If you follow me on instagram, you, no doubt, already know this. So, when I was offered the chance to develop a recipe using Bob's Red Mill's Gluten Free Muesli, I knew exactly what I wanted to make...Peach Breakfast Calzone (I'm a Georgia girl for goodness sake)!

Bob's Red Mill Gluten Free Muesli is beautiful. Huge chunks of coconut, brown rice crisps, whole grain oats, seeds, nuts and dried fruits. What's not to love?

I thought about how I could incorporate all of this goodness in a breakfast I knew the kids love. I really wanted to do things differently though (meaning not a cookie or bar). I ended up using it two ways...ground up and whole. The nutty flavor from all the nuts and seeds, along with the whole grain taste from the oats and brown rice crisps combined with the sweetness from the dried fruit perfectly complemented the peachy fruit filled calzone. This is incredibly easy to make and would be a perfect dish for a Sunday Brunch! You can even prepare the fruit and flours the day before so all you have to do is assemble it on the morning of your brunch!

Peach Breakfast Calzone
(gluten free and dairy free)

1  cup Bob's Red Mill Brown Rice Flour
1  cup Bob's Red Mill Gluten Free All Purpose Flour
1 cup Bob's Red Mill Gluten Free Muesli, ground in a food processor (measure then grind)
4 tsp baking powder
1 tsp xanthan gum
4 TBSP  Coconut Oil or your choice of dairy free butter, cold and cut into pieces
3/4 cup egg whites
1/2 cup almond milk (I used unsweetened vanilla, but sweetened would be good too)
2 TBSP apple cider vinegar

Peach Filling
10 oz fresh peach, 2 medium, large diced
1/2 cup water (more as needed)
2 TBSP sugar
1/4 cup Bob's Red Mill Gluten Free Muesli
15 drops vanilla stevia

1 TBSP butter substitute of your choice, melted
1 TBSP sugar

1/2 cup powder sugar
1 TBSP butter substitute of your choice, melted
1-2 tsp almond milk

In a large bowl, mix the brown rice flour, all purpose flour, ground muelsi, baking powder and xanthan gum together until fully combined. Next cut the butter into the flour mixture with a fork to evenly distribute throughout the mixture. Then add the egg whites, almond milk and apple cider vinegar to the flour mixture. Stir to combine. The dough will come together and form a ball. Allow the dough to rest in the fridge while you work on the peach filling.

In a sauce pan, combine the peaches, water and sugar. Cook on medium heat until the peaches are tender, but still hold their shape. Add a little water if needed while cooking. When the peaches are cooked, add the 1/4 cup of whole muesli to them and the stevia drops, stir well to soak up any liquid. You want all the liquid to be soaked up with the muesli. It should look like this...

Line a baking sheet with parchment paper. Place half of your dough on the parchment. Flatten as shown above using damp hands. The dough should be easy to handle with damp hands. It should not stick to your fingers (if it does, you should add more brown rice flour, a tablespoon at a time). Next place the fruit mixture on the dough and evenly distribute it around. Then flatten the rest of the dough out in the bowl and flip it out to lay on top of the fruit. Using damp fingers, flatten the top layer of dough out and seal up the edges. Make sure all of the fruit is covered. Using a pastry brush, brush the melted butter evenly over the calzone and sprinkle with the tablespoon of sugar. 

Bake at 400 degrees for 25 to 30 minutes or until golden brown. Allow to cool slightly before you glaze it. 

Prepare glaze by melting the butter, add the powder sugar and 1 tsp almond milk. Mix well. If you need  more liquid to make it easy to drizzle, add another tsp of almond milk. It should be a little thicker though, so only add if you really need it. 

Bob's Red Mill will provide a case of muesli for a single winner! Trust me, you want in on this! All you have to do to enter is leave me a comment here telling me if you've ever had muesli before and if so, what you've done with it.

You will receive additional entries for doing each of the following (that's 7 entries total):
Enter Bob's Red Mill Muesli Instagram/Pinterest contest (one entry only)
Like Bob's Red Mill Facebook Page
Follow Bob's Red Mill Twitter Page
Follow Bob's Red Mill on Instagram
Follow Bob's Red Mill on Pinterest
Vote for my recipe!!! I will let you know when voting begins (April 9th and goes to the 22nd), so make sure you come back and let me know you voted for another entry!

I will pick a winner through on Monday, April 15 at noon. Good luck!

I will be sharing this on Slightly Indulgent Tuesday and Allergy Free Wednesday!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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