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Cinnamon Apple Bread

12 Nov

A confluence of events led to this bread. One, the first snow of the year made me itch to have the oven going. Two, when I tried to snuggle up to my taller half Sunday morning, he smelled like baked goods (how?!) and it made me super hungry for bread products. I started brainstorming baked goods that would still be good without sugar or sugar substitute, and I kept thinking about cinnamon bread. A google search brings up the Pioneer Woman as the first hit. 

http://thepioneerwoman.com/cooking/2010/08/homemade-cinnamon-bread/

I’ve heard raves from a number of my friends about her, but I’ve never tried a Pioneer Woman recipe. The woman puts sugar on brussels sprouts. I thought making one of her recipes EVA friendly would be just too many substitutions. But I looked at a bunch of other cinnamon bread recipes and kept coming back to that one. I thought, if I put coconut milk and coconut oil in place of the milk and butter that will add some sweetness and richness, sub out the sugar in the dough with applesauce, and use unsweetened apple butter in place of butter, we’ve got ourselves a rich, sweet bread with no sugar. 

I did NOT sub out the eggs for soy milk and flaxseed, because. . .I eat eggs, and I had them in the fridge, and I wasn’t necessarily trying to add protein (I’ll put pb on the bread!). I also didn’t use GF flour, because again, I eat gluten and I had regular flour, and I wanted a nice high rise. Basically, this could be a really healthy breakfast bread, and it would only take a couple more substitutions, but I used plain white flour and eggs because I wasn’t racing to make the most hippy version possible of this recipe, just one that I could eat for breakfast toasted with peanut butter. 

Here is a thing I learned about yeast: if you proof it in coconut milk, it goes NUTS. Happy yeast, my friends. I over-yeasted in fear of a poor rise without the sugar, and it ended up almost over-rising on me, I had to put it in early. So, there you go, don’t go changing the yeast amounts the first time you bake a bread unless you’re going to keep a firm eye on it. ; )

So, this is the Pioneer Woman’s recipe with slight changes: 

  • 1 cup Coconut Milk
  • 6 Tablespoons Coconut Oil
  • 2-1/2 teaspoons Active Dry Yeast
  • 2 whole Eggs
  • Scant 1/2 cup unsweetened applesauce
  • 3-1/2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 3 tbsps unsweetened apple butter
  • 1 heaping Tablespoon Cinnamon
  • Egg And Milk, Mixed Together, For Brushing
  • Non-stick spray

Preparation Instructions

Melt coconut oil with coconut milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt. (I skipped this, because it would have gotten an extra dish dirty, and I was in the middle of doing a sink full)

In the bowl of an electric mixer, mix applesauce and eggs with the paddle attachment until combined. Pour in coconut milk/oil/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm (THIS IS A GREAT TIP! She says to fill the bowl with hot water first so it’s warm. SO SMART.-C). Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 3 tablespoons apple butter. Sprinkle cinnamon evenly over dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Spray loaf pan with non-stick spray. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours (or less if you’re me and put in too much yeast).

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

While I was waiting for the dough to rise, I watched some Pioneer Woman on TV! It sadly was not the episode where they go to Woolaroc. Woolaroc is the most amazing, cheerfully, unapologetically racist place I have been, maybe ever. If you’re in OK, stop there if you want to see shrunken heads, artifacts that need repatriated, and to marvel at a place still celebrating the Noble Savage in 2012.

So, the verdict on this is that it was too sweet for me to eat, with the apple butter, and I will have to either force m y husband to eat the whole thing or give it away to friends. Seriously. Apparently apple juice concentrate and I have parted ways. I’ll have to try filling the bread with something less sweet for myself. BUT! The texture is delightful with the coconut milk/oil, lovely crust, gorgeous rise, etc. It’s a great base recipe, not surprisingly, given the source. So, if you’re just going sugar free and looking for still-sweet holiday treats without Splenda, or you’re dairy-free and want to have a lightly sweet breakfast bread (or add the sugar back in), this is a great recipe. Also, someone in the PW comments suggested using it for grilled cheese with a sharp cheddar which I think would be KILLER. 

Be careful out there, y’all

-C

Dirty Chai Sweet Potato MuffinCakes

8 Oct

These may be the last incarnation of this recipe for awhile, as they were practically perfect in every way (WITHOUT the spoonful of sugar!) (Sorry, I’m being Mary Poppins for Halloween so I’m practicing). My dear friend Erica, who is sugar-avoidant, had a birthday yesterday so I thought I would ramp up the earlier Sweet Potato muffins to something more closely resembling a cupcake. We called them muffincakes, which has the added benefit of sounding a smidge dirty. 

I should explain about the sweet potato filling. What I originally did was to bake 3 medium sweet potatoes at oh, 400 degrees. When they were done I let them cool, peeled them, and threw them in a food processor with about 6 prunes (you can use dates, I just hadn’t found any yet at this point in the story) and maybe a quarter cup of coconut milk. This yielded approximately 3 cups of stuff, which I used in two recipes. If you don’t need 24 muffins, I suggest using two sweet potatoes or one GIANT one, and adjusting the recipe accordingly. Or. . .just eating the rest of the sweet potato puree in some other way. Possibly mixed in with oatmeal. 

I did these with regular flour and eggs instead of egg substitute, because I was going for a light, fluffy, “cupcake” texture but of course the gluten-free, vegan options are still equally delicious. I also added some unsweetened chocolate for the birthday girl. I know this is a huge no go for many people with ED, and obviously I strongly recommend for those of you that you replace the cocoa powder with the original espresso powder. 

  • 1 1/3 cup all-purpose flour
  • 1 Tbsp espresso powder
  • 1 tbsp unsweetened dutch process or regular cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/8 tsp allspice (I am still out of cardamom, but for real, use cardamom. I think it will take this over the top)
  • 1/4 tsp salt 
  • 1 1/4 cup sweet potato puree 
  • 1/4 cup unsweetened applesauce
  • 2 Tbsp canola oil
  • 2 eggs
  • 1/4 cup coconut milk
  • Chopped pecans (to your taste)

Cream cheese filling (put all the things in the food processor)*: 

  • 1 cup whipped cream cheese (or vegan cream cheese)
  • 7 pitted dates
  • 1/4 tspn fresh grated ginger
  • Zest of one orange 

*You’ll use about half of the filling to fill the cupcakes. Then, you’ll add: 1/2 stick of butter, the juice of said orange, 2 tsps shredded coconut and whip with a hand mixer until smooth for the frosting. 

Directions:

  1. Preheat oven to 350°F. Grease a 12 cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the flour, espresso powder, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, cardamom and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the sweet potato puree, applesauce, and canola oil. Beat in the egg. Beat in the coconut milk. With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated. Gently fold in pecans.
  4. Fill each muffin cup a third of the way. Smooth batter. Spoon 1/2 tsp of cream cheese mixture into center. Top with remaining batter. 
  5. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Place muffin tin on a wire rack and let muffins cool for 10 minutes.
  6. Remove muffins from tin and cool completely.
  7. While muffins are cooling, make frosting. 
  8. Frost! 

The Quest for the Pumpkin Spice Latte Muffin, Batch 2

30 Sep

Now, I may not have made this clear enough before: I don’t know what a pumpkin spice latte tastes like. I think they’ve existed since before I quit eating sugar, and I’ve probably tried one. I have no memory of what it wastes like. I have had sugar free pumpkin spice syrup. It’s not very exciting, so I imagine it’s nowhere near the real stuff. Also, I hate pumpkin pie. I think it’s the tragic redheaded stepsister of sweet potato pie, and a waste of good pumpkin that could go into soup. So, after last week’s good-but-taste-nothing-like-a-latte muffins, I kind of. . .went off the rails thinking about how I could improve the recipe. What I’m telling you is, the final recipe for this week kind of doesn’t even a little bit resemble a pumpkin spice latte, probably. It has no pumpkin. It has more coconut, because we know sweet potato and coconut are a match made in heaven (remember the pudding soup? If you don’t, go look it up. It’s that kind of weather again). It has some prunes and hazelnuts. It has some allspice. It’s more of a. . . Dirty Chai-Spiced Sweet Potato Coconut Hazelnut Muffin with a Cream Cheese Center. It’s not vegan anymore (it’s hard as shit to find vegan cream cheese in this town) but it easily could be. It’s still gluten free. But C, you ask, is it DELICIOUS?

They’re definitely very good. They’re a little sweeter than the pumpkin version, and a little spicier. They’re crazy moist and dense. The texture is fantastic. The hazelnut flavor might be a little overpowering. I possibly should have stuck with walnuts or pecans. The coconut is not at all overwhelming, it just gives a nice depth of flavor. I DO wish I’d been able to find dates, since I think that almost chocolatey flavor that dates have would have really upped the ante flavor-wise. The cream cheese filling is an absolute winner, especially with the fresh ginger. I will be happy to eat these, and have a good idea where to go if/when I do another batch (cardamom. Life is better with cardamom). In the meantime, if you like a dense, moist, semi-sweet spice cake, try these!

  • 1 1/3 cup gluten free all-purpose flour
  • 2 Tbsp espresso powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/8 tsp allspice (it turns out I’m out of cardamom? How does that happen?)
  • a couple of pinches of cayenne
  • 1/4 tsp salt 
  • 1 1/4 cup sweet potato puree (roasted sweet potato + a splash of coconut milk + prunes. I wanted to use dates or figs but there weren’t any at the store. Stupid small town)
  • 1/4 cup unsweetened applesauce
  • 2 Tbsp canola oil
  • a mixture of 2 tbsp flaxmeal + 6 tbsp unsweetened vanilla soymilk
  • 1/4 cup coconut milk
  • Hazelnuts

Cream cheese filling: 

  • 1/2 cup whipped cream cheese (or vegan cream cheese)
  • 3 tablespoons unsweetened shredded coconut
  • 1/4 tspn fresh grated ginger

Directions:

  1. Preheat oven to 350°F. Grease a 12 cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, cardamom and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the sweet potato puree, applesauce, and canola oil. Beat in the egg substitute. Beat in the coconut milk. With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated. Gently fold in hazelnuts.
  4. Fill each muffin cup a little less than halfway. Smooth batter. Spoon 1 heaping tsp of cream cheese mixture into center. Top with remaining batter. 
  5. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20-23 minutes. Place muffin tin on a wire rack and let muffins cool for 10 minutes.
  6. Remove muffins from tin and cool completely.

The Quest for the Pumpkin Spice Latte Muffin, Batch 1

23 Sep

 

My Facebook and Twitter feeds are full of people having their first Pumpkin Spice Lattes of the season. I cannot eat pumpkin spice lattes, and this makes me sad. I can, however, make muffins, now that it is finally cool enough for me to want to bake. At first, I thought I would make a pumpkin spice muffin, and went looking for recipes. I found a ton, but none that caught my fancy. Then, I had a shower epiphany that what makes a pumpkin spice latte great is the COFFEE. So, I went looking for pumpkin spice latte muffin recipes, and found this one: http://www.healthyfoodforliving.com/?p=25862

This recipe appealed to me because it looked like it would be super easy to make sugar free. I figured while I was playing with it I’d do it with soy flour to up the protein and replace the eggs with a soymilk and flaxmeal mixture to add some sweetness. Instead of a strusel topping, I went with shredded unsweetened coconut and walnut pieces.

There were some issues.

1) The coop didn’t have any soy flour, so I bought gluten-free all purpose flour

2) I thought the coconut and walnuts would get nice and toasty on top of the muffins but they didn’t, really, and didn’t end up adding much. Maybe if they were in the filling?

3) The pumpkin flavor barely came through at all

4) They are really just not sweet, so they taste more like moist spice bread. Which is pleasant, but in no way even vaguely approximates the pumpkin spice latte experience.

I intend to eat these (duh, they’re muffins) and then make a second batch replacing the pumpkin with sweet potatoes and putting in a cream cheese center to play up the “latte” aspect. I will probably not use vegan cream cheese but you EASILY could. I am going to post the recipe changes I made, in case you are looking for a nice moist breakfast spice bread. I also think this would be an excellent banana muffin recipe (of course, there are a gajillion of those) if you subbed out the pumpkin for ripe bananas.

Original recipe from Healthy Food For Living with my changes in green:

adapted from Annie’s Eats Pumpkin Spice Latte Cupcakes

yield: 12 muffins

Ingredients:

  • 1 1/3 cup gluten free all-purpose flour
  • 1 1/2 Tbsp espresso powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/2 tsp salt (I will use less next time)
  • 3/4 cup pure pumpkin puree
  • 3/4 cup unsweetened applesauce
  • 2 Tbsp canola oil
  • a mixture of 2 tbsp flaxmeal + 6 tbsp unsweetened vanilla soymilk
  • 1/4 cup room-temperature brewed strong coffee or espresso
  • a teeeeensy splash of vanilla extract

Directions:

  1. Preheat oven to 350°F. Grease a 12 cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl, using an electric mixer), beat together the pumpkin puree, applesauce, and canola oil, scraping down the sides as necessary. Beat in the egg substitute. Beat in the brewed coffee (or espresso). With the mixer on low speed, add in the dry ingredients in 2 batches, slowly beating just until incorporated.
  4. Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about 3/4 full.
  5. Top with a mixture of unsweetened shredded coconut and chopped raw walnuts
  6. Bake until a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes. Place muffin tin on a wire rack and let muffins cool for 10 minutes.
  7. Remove muffins from tin and cool completely.

After I’ve had a chance to make a new batch, I’ll post the results. Onward, healthy soldiers!

Be careful out there. -C

A Southwestern take on a very French dish

4 Mar

The French may balk at my attempts (and my successes) at veganising their cuisine – the crepes, the quiches, but those of you who may cry out in despair at the mere thought of never again tasting a quiche or indulging in crepes for breakfast (or dinner) fear not, for you have a friend in me! Today I wish to present you with an amazingly tasty twist on the quiche. I had fully intended to make this quiche spinach and mushroom, or bell pepper and mushroom or asparagus, as is traditional in vegetarian quiches, but upon opening my refrigerator discovered that I had neither mushrooms or asparagus at my disposal. Instead, I decided to use what was available to me, which was the remnants of a roll of soy chorizo, a bunch of scallions, a red bell pepper and a bag of frozen corn. Behold the Quiche “Arizona”! And for those of you who are gluten-free (or watching their waist-lines?) this quiche is crust-less.

Quiche “Arizona”

Quiche Base

1 container firm tofu (the kind packaged in water) drained and crumbled

1/4 C unsweetened soy milk

1/2 C nutritional yeast

2 Tbs tahini

1 tsp apple cider vinegar

1-1/2 tsp corn starch

1 tsp chili powder

1 tsp turmeric

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

Vegetables

1 red bell pepper, diced

1/2 bunch scallions, diced

1/6 container soy chorizo (about 2″ of tube)

1C frozen corn

1 Tbs oil

2 tsp cumin

1 tsp garlic powder

1 tsp chili powder

1 tsp oregano

1 tsp salt

1/2 tsp pepper

Preparation

Preheat oven to 350F. Heat oil in large skillet and saute bell pepper, scallions, soy chorizo and corn. Season and cook until bell pepper is soft. Set aside.

Blend all quiche base ingredients in blender or food processor until smooth. Pour into large bowl and combine evenly with sauted vegetables.

Coat pie tin with non-stick spray or wipe with oil and pour in quiche batter spreading evenly into pan.

Place in oven and bake for 45 to an hour until edges and top are nicely golden brown and a bamboo skewer inserted into the middle comes out clean.

Let sit for 10 minutes before serving.

GF Pizza, Take 2

13 Nov

C. and I made gluten free, vegan pizza this Veteran’s Day.

I have been hoarding a bag of Chëbë GF flour that I got for a dollar at Sunflower Market months ago. I had reservations about using it, see. GF products are usually dense and can be very dry due to the lack of gluten (duh). It’s sad, really. What makes them even worse, is making them vegan. Oddly enough, where adding apple sauce, flax meal, banana, or other vegan egg replacers to wheat flour makes the product almost too moist, in GF mixes, the result can be, well, horrendous. I made a batch of GF Cinnamon Apple muffins from a mix (who’s producer I have half a mind to boycott). I added apple sauce. You would think it would have been delicious, right? NO – it tasted like poop – poop on a bitter awful stick. I was pissed (mainly because I spent money on this thing that tasted worse than poison) and highly disappointed (and depressed).

Since then, I have found two GF mixes that I really like: Trader Joe’s Pancake/Waffle Mix and Bob’s Red Mill Pizza Dough Mix. The former, I have used for pancakes and in a breakfast cookie recipe (which I will post soon – it still needs some work). The later, I used in the first GF Pizza recipe I did here on EVA.

This time, C. and I jazzed up the dough and it came out fantastic! The crust tasted just like a thin crust pizza crust. The problem was the mild chewy/rubbery texture of the dough that was in contact with the topping. This, we think, can be averted in the future, by pre-baking the pizzas before topping them. Other than that, the pizza night was a success! We topped our pizzas (that were supposed to be calzones, but due to the unexpected small yield of dough were reassigned to pizzas) with vegan ricotta (option 1 and option 2), veggie caviar and marinara sauce.

Here is the recipe we used to make the pizza dough:

Gluten Free Chëbë Pizza Dough

1 bag of Chëbë Original Flavored All-Purpose Dough

2 Tbs flax meal

6 Tbs + 5 Tbs unsweetened soymilk

2 Tbs olive oil

1 tsp rosemary

1 tsp thyme

1 tsp oregano

1 tsp basil

1 tsp paprika

1 tsp garlic powder

salt and pepper

corn meal for dusting pizza stone

Preheat oven to 375F. Combine flax meal and 6 Tbs soymilk until thickens. Add to flour. Add olive oil and remaining 5 Tbs soymilk to flour. Mix well. Add spices and more soymilk until mixture is well incorporated and elastic. Divide into two portions and roll out into 1/8″ thick. Sprinkle pizza stone with corn meal, bake pizza for 10-15 minutes. Take out and coat with toppings and bake for another 20-30 minutes or until the edges are golden brown.

Peace and enjoy!

– Mags

Eggplant Lasagna

21 Oct

Hello hello hello! It’s Vegan MoFo (still) and although I don’t possess either the time, stomach capacity or financial means to try something new every day of this month, I am trying to post something new every week. Here is what came into my head yesterday. I was initially planning to just do a ratatouille, but then decided that I haven’t done a baked dish in a long time, and it being all autumn-like in the Old Pueblo of late, I decided to make a lasagna. That and the fact that vegan ricotta is fantastic!! Trust me. If you don’t believe me, try this recipe. I believe ricotta was meant to be made with tofu – and this coming from a person who used to eat ricotta straight out of the container!!

What makes this lasagna special, is that it’s also gluten-free! Although technically, it’s more of a layered pasta bake, than a lasagna in terms of construction, it stills hit’s the same spot, is delicious and healthy.

Enjoy!

– Mags

Eggplant Lasagna

Eggplant lasagna

Eggplant lasagna

Ingredients:

1 eggplant, sliced into 1/4 slices

4 Tbs rice or soy flour

4 Tbs flax meal

1/2 tsp salt + more for “sweating” eggplant

1/4 tsp pepper

1/4 tsp paprika

1/8 tsp cayenne

1/4 tsp garlic powder

1/2 tsp oregano

1/4 C unsweetened soymilk

2 Tbs olive oil

***

1 package firm tofu, pressed

2 tsp white wine vinegar

2 tsp olive oil

1 clove garlic minced

1/4 tsp salt

1/4 C nutritional yeast

15 fresh basil leaves

black pepper to taste

(Recipe for Vegan Basil Ricotta adapted from recipe posted by Isa on www.theppk.com. Thank you!)

***

1/4 package Brown rice pasta, cooked al dente

***

tomato sauce for serving (I used D’s Delightful Tomato Sauce.)

Preparation:

Sprinkle the eggplant slices with salt and them sit until you notice beads of moisture on their surface. Pat the moisture off with a paper towel, flip over to the other side and repeat the process. If you let the eggplant “sweat” around 30 minutes total, the cooked slices will be soft and almost sweet. This is great, especially when using larger eggplant, as they can be rather bitter. After you have patted off all the “sweated” juice, rinse the eggplant slices on each side with water, to remove excess salt. If you forget to do this, the end result might not be palatable.

While you are waiting for the eggplant slices to do their thing, prepare the “breading”. I have found it very difficult to “bread” things in a vegan and gluten-free fashion as, from my experience, the most successful breadings happen with the use of a beaten egg and/or milk and bread crumbs/flour. Since all of those things are omitted in my diet, I have suffered through many a soggy or detached breading.  The one I have used in this recipe had fantastic results, and the flax meal adds a nutty and rich flavor that greatly compliments the eggplant.

The preparations of the breading is simple – simply place all the dry ingredients (soy/rice flour, flax meal, spices) in a Ziploc baggie and shake – in the style of good old fashioned shake’n’bake. Pour the soymilk into a saucer or into a bowl. Dip the eggplant slice first in the soymilk to coat, then shake it around in the Ziploc breading baggie until it’s coated. Set aside and continue until all the pieces are covered.

Heat a cast-iron skillet with 2 Tbs of olive oil. Saute the eggplant on each side until nicely browned. Set aside.

Prepare the tofu ricotta. Crumble the pressed firm tofu into a bowl. Add the vinegar, olive oil, nutritional yeast, garlic, basil and spices and mix.

Fold in the drained al dente brown rice pasta.

Assemble the lasagna, by layering the bottom on a square casserole dish with eggplant. Cover than with the tofu ricotta and pasta filling and cover with another layer of eggplant. If you have enough eggplant slices, do another layer of eggplant in the middle.

Bake at 350F for 30 minutes.

Serve with tomato sauce on top.

*** Note: In the future, I would like to try to bake the lasagna with the tomato sauce inside and to try using gluten-free lasagna noodles. But no worries – I will be sure to post the results!!!