Another yummy breakfast that hits the spot. Using some pre-made gluten-free bread, you can do this in a snap. If you don't have any, I use this recipe from Elanas Pantry.
http://www.elanaspantry.com/gluten-free-bread-20/ However, I do omit the flaxseed & the vinegar: I replace it with 1/4 cup canola oil. I also use honey in place of agave. If you choose to leave in the flaxseed, it will add Omega's to your meal. I like this bread recipe because it's rather course and dry and holds together well when cooking.
Slice the bread in 1/4"-1/2" slices.
Spread "Smuckers Simply Fruit Apricot" spread over one piece of the bread. (you may also puree some other fruit-peaches, apples, etc. and use it. You may also use, peanut butter and jelly, almond butter and honey, whatever floats your boat.)
Spread some cream cheese over the other piece.
Sprinkle with cinnamon.
Sandwich them together.
Cut the sandwich into 1/2" slices (as shown below).
In a small bowl add: (This mixture is enough for 3 sandwiches)
1 egg
1 1/2 Tbsp. Milk (if too eggy, add a little more milk)
1/2 tsp. cinnamon
1/2 tsp. pure vanilla or almond extract
Whisk with a fork until well blended. Dip each piece of the sliced sandwich into the egg mixture and put into a heated greased skillet. Cook on low-medium, turning until each side is golden brown. I like to serve my bits with a side of fruit and a small dipping bowl of rasberry, blueberry or pomegranate Kefir or top with pure maple syrup. This is one meal that can be eaten just by itself...Enjoy!
