Scraping down the bowl, alternate adding dry ingredients and melted Coconut Bliss to egg mixture in three batches, beating until ingredients are entirely incorporated and batter is smooth. Spoon batter into prepared cake pan. Place in preheated oven and bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
To make the sauce for this kimchi buckwheat bread, whisk together vinegar, tamari, chili paste, garlic and ginger in a bowl until well combined. Continuing to whisk, slowly pour in the garlic oil and sesame oil until all ingredients are thoroughly combined and sauce is emulsified. Serve wedges of quick bread drizzled with Asian Dipping Sauce, topped with remaining kimchi.
Garnish with remaining cheese and remaining enchilada sauce. Sprinkle these enchilada breakfast frittatas with fresh cilantro and diced avocado. Serve hot, sliced into wedges or cut into circles and placed on toasted gluten-free English muffins.
Form gluten free dumplings into balls with the dough, adding breadcrumbs if the dough is too wet to stick together. Place dumplings into simmering pot for 20 minutes. Serve warm, garnished with fresh parsley.
Serve these gluten-free, vegetarian "meatballs" warm on gluten-free sandwich buns, on top of gluten-free pasta or with toothpicks as an appetizer.
Since its inception in Providence, RI, over 40 years ago, Johnson & Wales has become a world leader in culinary education. At its campuses in North Miami, FL, Denver, CO, and Charlotte, NC, culinary students learn the techniques of making healthy, nutritious meals.