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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

Nutty German Chocolate Coconut Candy, DF, #glutenfree


I was craving chocolate today and all I had was a bar of Baker's German's Sweet Chocolate in the fridge leftover from when I made Tony's Rockin Low Carb German Chocolate Cake. 

So I decided to dress it up a bit with some nuts and coconut.  It only took a few minutes and it tastes like an almond joy bar fell in love with a piece of fudge.  <3

It's not soft like fudge or hard like bark.  It's just right!  Keep it in the fridge and eat small pieces before it melts on your fingers and then lick off the rest...hope you enjoy


German Chocolate Crunch Candy, DF,  #glutenfree

Ingredients:
  • 4 ounce Baker's German Sweet Chocolate Bar (or whatever high quality chocolate you have)
  • 2 tablespoons coconut oil, room temp
  • 2 tablespoons homemade almond butter
  • 8 drops Vanilla Liquid Stevia
  • dash sea salt
  • 1 cup walnuts, chopped
  • 1/4 cup flaked unsweetened coconut
Instructions:
  1. Break the chocolate bar in half and put it in a microwave safe bowl.  Microwave for one minute on high.  Stir and microwave for another 30 seconds.  Stir until smooth
  2. In another bowl, whisk the coconut oil, almond butter, stevia,  and salt.  Add to the chocolate bowl and mix well.
  3. Add the walnuts and stir.
  4. Line a small pie plate with plastic wrap and spray lightly with cooking spray.
  5. Pour the chocolate into the lined pan.  Top with coconut, press down lightly and freeze until solid.  Cut slices and enjoy!  
  6. Store in the freezer

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