Some day it is just nice to wake up and make a simple breakfast with your daughter. My daughter Miranda is a terrific cook and she loves to come up with new ways to make food on the run.
This morning we took room temperature gluten-free millet bread and soaked it in our egg batter until it was drenched.
We cooked our French toast in Soy butter on medium heat.
Then Miranda took our fresh and very ripe raspberries and placed them in a small pan over heat and added a bit of maple syrup. She broke up the raspberries and gently mixed until the raspberries were bubbling and soft.
We poured them on top of our warm French toast and had a lovely mother daughter breakfast.
For lunch try this gluten-free chicken curry dish. It’s one of my daughters favorites.
Tina + Miranda Turbin
From our home to yours, Tina Turbin.