Breads and Breakfast

Ingredients:

• 1 jumbo egg
• 2 slices sandwich bread
• 2 tablespoons salted butter
• 2 slices sharp cheddar cheese
• 3 slices crispy bacon
• 1/3 cup fresh baby spinach

Directions:

1. In a lightly oiled frying pan, add one egg, being careful not to crack the yolk. Lightly season with salt and pepper and fry over medium heat. Flip egg and cook on opposite side. Undercook your egg just a little because it will cook a little longer when you cook the sandwich.

• 4 cups flour
• 2 Tablespoons baking powder
• 1 teaspoon salt
• 1 cup shortening, butter, or coconut oil (I used all coconut oil in the last batch and it worked well, but they did taste a little coconut-y.)
• 1 3/4 cup milk

Mix dry ingredients together. Add in the shortening or butter and mix until crumbly. (If you have one, you can use a KitchenAid or food processor to save time and effort). Add in the milk and mix until a ball forms.

Roll out onto a floured surface and cut into biscuits.

Ingredients

1 2/3 cup GF Rolled Oats
1 cup GF Rice Krispies
1/3 cup GF Oat Flour
1 cup sweetened flaked coconut
1/2 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup brown sugar
1 teaspoon vanilla
1/2 cup melted butter
2/3 cup crunchy peanut butter (creamy is fine too)
1/3 cup honey
1 cup chocolate chips (I used regular semi-sweet, but you can use whatever you like)  

Optional: Some mini chocolate chips for sprinkling over the top at the end

Instructions

Preheat the oven to 350º.

3/4 cup warm water
1 1/2 tablespoons active dry yeast
3 egg whites
1/4 cup brown sugar
1/4 cup olive oil
1 tablespoon apple cider vinegar