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20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u

Skinny Gluten Free Low Glycemic Carrot Cake, grain free

I make this wonderful sugar free and gluten free carrot cake each year for our Easter celebration and it always comes out moist and delicious. It's a healthy and nutritious low carb that takes hardly any time at all to make. The secret is in the raisin sauce. Normally, I don't like the taste of raisins or dates in my baked goods, but oh my, it works perfectly and tastes incredible. To top it off, I used organic rainbow carrots from local growers and I think they made this cake even better.   

Skinny Gluten Free Low Glycemic Grain Free Carrot Cake, sweetened with raisins instead of sugar

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I love knowing that my family will be eating healthy organic ingredients without additional sugar when they enjoy this moist delicious gluten-free cake.

Skinny Gluten Free Carrot Cake with Cream Cheese Frosting

  Makes two 8 inch layer cakes

  •  3 cups gluten free Almond Meal Flour (or try grinding small batches of raw almonds to a fine mealy flour with a coffee grinder. Just be careful not to grind too long or it will become nut butter. Sift and regrind any large bits. Measure after ground.  Lately, I've been using Bob's Red Mill Gluten Free Almond Meal flour, but I still sift and regrind the big bits for a few seconds and then resift.  Nut-free option:  Instead of the almond meal flour use 3 cups of a good Gluten Free flour mix with xanthan gum. (or see recipe below)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon gluten free cinnamon
  • 1 teaspoon sea salt
  • 1/4 cup coconut oil    Note- If you are using a gluten free all purpose flour instead of the almond flour increase oil to 1 cup. 
  • 1/2 teaspoon Sweet Leaf Stevia or sugar-free sweetener equal to 1 cup sugar, to taste
  • 1 recipe (3/4 cup) Raisin Sauce (see bottom of page for instructions) or sweetener of choice to taste 
  • 1 teaspoon pure gluten free vanilla extract 
  • 1/2 teaspoon apple cider vinegar
  • 3 cups grated organic carrots, I used 3 large organic rainbow carrots.
  • 4 large organic eggs 
  • 1 cup walnuts, chopped
 Here's a Stevia Chart for substitutions
 Preheat oven to 325 degrees. Grease and flour two 9'' cake pan.
  1. Sift together in a large bowl, the almond flour, baking soda, cinnamon, and salt.
  2. In another large bowl or use your stand mixer, beat the oil or applesauce, Stevia, Raisin Sauce, and vanilla and eggs or egg substitute.
  3. Add the flour mixture slowly and just stir until incorporated.
  4. Fold in by hand the grated carrots and walnuts. Pour even 1/2's into each prepared cake pan.
  5. Bake 30-40 minutes or until a stick comes out clean.
  6. Frost with Cream Cheese frosting (recipe to follow)
  1.  Success Secret: When you use both fruit and Stevia in recipes, such as Raisin Sauce and Stevia combined for sweetening, it tastes more like sugar.
    Raisin Sauce: or you can also use dates if you prefer.

Place 1 cup Raisins in a jar with 1/2 cups water. Soak Raisins overnight or longer in the refrigerator. If in a hurry, boil raisins in water until soft.  I put them in a large bowl and microwave for appx 2 minutes. Puree in blender to make the paste. You can keep this in the fridge for weeks.

Can't have nuts? Try this Flour Mix suggestion:   2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch and add 1 1/2 tsp xanthan gum, or another preferred binder to this recipe or if your mix doesn't include it and 1 tablespoon baking powder.