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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

Paleo Cranberry Orange Scones, gluten free, low carb, sugar free

Better than a Starbucks Cranberry Orange Scone
I was at Starbucks the other day and I saw my old beloved cranberry orange scones. How I loved them even if they are packed with gluten, sugar and fat.

They inspired me to come home and make myself these  healthy gluten free, grain free and sugar free Cranberry Orange Scone.

The scones turned out awesome. Tender with crisp edges and packed with protein and loaded with all the flavors I craved!

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Makes 8 scones

  • 2 cups gluten free  Bob's Red Mill Almond Meal Flour  
  • 4 teaspoons baking powder
  • 1/3 cup cane sugar or sugar free substitute, apx 7-8 packets of Stevia
  • 4 tablespoons coconut oil, room temp
  • 1 large egg, slightly beaten   (or egg substitute)
  • 1/8 cup milk of choice
  • 1 teaspoon gluten free pure vanilla extract
  • 6 ounces fresh or frozen cranberries, whole
  • Zest of one medium orange
  • 1 teaspoon psyllium husks, opt

Preheat oven to 375 degrees F.  Grease baking sheet
  1. In the large bowl of your stand mixer, combine the almond flour, baking powder, Truvia, psyllium, if using and coconut oil. Using the paddle attachment blend on medium until combined and sandy in texture.
  2. Add the beaten egg and vanilla, mix gently scraping down the sides a few times.  
  3. Change to the dough hook if you have one.  On low add just enough milk for the dough to come together. Add the cranberries and orange zest and stir. The dough should be thick but not dry.
  4. Using a large soup spoon, scoop out rounded ovals and drop onto baking sheet leaving space between as they will spread a little.
  5. Bake for apx 20 minutes or until firm to the touch and golden brown.
  6. Eat soon after baking for best results and a light fluffy interior.  These are delicate scones but hold up well in the first few hours.  Refrigerate for longer enjoyment.


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