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Brilliant Gluten Free Coconut Macaroons, GF, Sugarfree option

I love the sweet chewiness of a coconut macaroon but the sugar content in the commercial products was always too much for my tastes. Until I made these...They are divine and healthy! And guess what? they are super easy to make gluten free!

Gluten Free Low Glycemic Honey & Spice Greek Biscotti

Save money and have fun making your own Gluten Free Biscotti!! I love so many things about biscotti.  It lasts longer than other cookies, it works really well with gluten-free flours, it's crunchy and satisfying and it has almost no fat!  I made up this recipe today because I was in the mood for the flavors of baklava without all the calories and it really hit the spot.  The orange, honey, cinnamon and walnuts flavors are wonderful. Absolutely wonderful dunked in my latte!  I hope you enjoy  xx

 Inspired by the recipe in Gluten-Free Baking Classics

Gluten Free Low Glycemic Honey & Spice Greek Biscotti

  • 2 cups of Preferred gluten-free Brown Rice flour mix- (see note) or use any all-purpose that you have on hand.
  • 3/4 cup of sugar of choice or sugar-free substitute equivalent. I like Truvia and use 3/4 cup
  • 1 teaspoon xanthan gum
  • 1 teaspoon of GF baking powder
  • 1/8 teaspoon salt
  • 2 large eggs
  • juice of 1/2 orange plus 1 tsp zest
  • 2 teaspoons GF pure vanilla extract
  • 4 tablespoons of sesame seeds
  • 1-2 tablespoons of honey
  • 1 tablespoon of butter
  • 1 teaspoon of GF ground cinnamon
  • 1 cup finely chopped walnuts
  1. Combine flour, sugar, xanthan, baking powder, salt in the bowl of a mixer.  
  2. Add eggs and the remaining ingredients and beat medium speed until well combined.  The dough will be sticky.  Put in the fridge to chill for 30 minutes
  3. Shape dough into two slightly flattened logs each 8 inches long, 2 inches wide and 1 inch high
  4. Place in center of the oven and bake at 300 degrees for 40-45 min or until light golden brown.  
  5. Remove and cool for 10 min.  
  6. Using a serrated knife slice logs diagonally into 1/2 inch wide cookies.  
  7. Place cut side down and bake for 15 minutes or until golden brown.  
  8. Turn to other cut side and bake another 10-12 min or until golden brown.
  9. Remove and cool on a rack.  Store in an airtight container after completely cool in the fridge.

Note- Flour mix and use what you need for this recipe. Save additional in a tupperware in the fridge.
2 cups GF Bob's Red Mill Brown Rice Flour, 2/3 cup potato starch (not flour), 1/3 cup tapioca flour

This recipe linked to Slightly Indulgent Tuesday