Gluten-Free Vanilla Flax French Toast

Ingredients:

• 2 pieces Gluten-Free Multigrain Bread
• 1 egg
• ¼ cup skim milk
• 1 – 2 Tbsp Carrington Farms Organic Milled Flax Seeds
• ½ tsp vanilla

Directions:
Whisk egg, milk, flax and vanilla together. Heat sprayed pan over medium heat. Place bread in egg mixture and coat both sides. Place bread in hot pan and cook for about 3 minutes per side or until golden brown. Serve with yogurt, fresh berries or syrup!

Maple Cranberry Granola Pancakes


Ingredients:

• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 1 cup buttermilk
• 1 egg
• 3 tablespoons melted butter
• ¼ cup Viki’s Cranberry Maple Granola
• Maple syrup for topping

Directions:
In a large mixing bowl, blend flour, sugar, baking powder, baking soda and salt. Using a whisk or hand held mixer, whisk in buttermilk and egg until well combined and smooth. Stir in the melted butter. Heat a non-stick pan or griddle over medium heat. Using a ¼ cup measure, pour pancake mix to cook. When pancake is golden brown, flip and cook other side. Keep warm in a 275° oven. To serve stack a few pancakes and top with maple syrup and Viki’s Cranberry Maple Granola.

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Formerly an editor at Demand Media, writer at Citysearch, The Examiner and proofreader at The Los Angeles Daily News, Christy Buena decided to start Disarray Magazine because she missed writing what she wanted. From hiring writers, to contacting publicists and making assignments, Christy is responsible for the editorial strategy of DisarrayMAG. 

When she’s not running Disarray, she’s consulting for Tigerlily Consultants, helping businesses with their content marketing and social media strategies.