Gluten Free Dairy Free Hot Chocolate

October 30, 2012 By

gluten free dairy free hot chocolate

Dairy Free Hot Chocolate

With October here I am starting to think about warm sweaters, falling leaves, hay rides and creamy hot chocolate. But in our house it has to be gluten free dairy free Hot Chocolate. I think the best way to make a delicious, creamy gluten free dairy free hot chocolate is to use coconut milk and almond, which is delicious anyway and makes hot chocolate even better.

gluten free dairy free hot chocolate

Gluten Free Dairy Free Hot Chocolate Recipe

1 Can Coconut Milk

1 Tablespoon Honey

2 Tablespoons Unsweetened Cocoa Powder

1/4 teaspoon sea salt

1/2 teaspoon Organic Almond Extract

1/2 teaspoon Chocolate Extract

Method

In a Stainless Saucepan combine all ingredients over low to low/medium heat.

Stir constantly until heated and smooth.

Pass through Mesh Strainers to ensure creaminess

Serve immediately

 

 

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Gluten Free Pumpkin Spice Muffins

October 19, 2012 By

 

I sort of fell into these gluten free pumpkin spice muffins. The other day the boys got home from school and it just turned into one of those days. You know the kind I’m talking about, where everything you do seems to be wrong. That was what happened with dinner. My steak was still frozen so I needed to go to plan B, also known as Breakfast for dinner. The boys requested pancakes so I quickly grabbed our King Arthur Gluten Free Flour and whipped up my Gluten Free Pancake batter. My husband was frying up the bacon and the whole house was in a whirlwind. I poured the pancake batter and waited for it to bubble, but when I went to flip the pancakes over they wouldn’t flip. They just sort of folded in the middle, and they got all gooey. I tried another one. It did the same thing. That is when it dawned on me to look at the box. Yep, I had not picked up the Gluten Free Flour, I had picked up the King Arthur Flour Muffin Mix, Gluten Free, 16-Ounce (Pack of 3)! So I grabbed the muffin pan, added the rest of the mix and made muffins instead. These are light, beautiful muffins that the kids just love. They are a family favorite now.

Pancake Muffins

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Gluten Free Pumpkin Spice Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gluten Free (and dairy free) muffins inspired by pumpkin spiced pancakes
Ingredients
  • 1 Box King Arthur Gluten Free Muffin Mix
  • 1½ Cups milk of choice, rice, hemp, almond, cows
  • 3 Tbs coconu oil, melted - can substitute butter if not dairy free
  • 2 eggs
  • 1 teaspoon gluten free vanilla
  • ½ teaspoon salt
  • 2 teaspoons aluminum free baking powder
  • 2 teaspoons pumpkin pie spice
  • pecan halves
  • white chocolate chips (optional - These are NOT dairy free)
Instructions
  1. Preheat oven per Muffin Mix directions.
  2. In a large mixing container, mix the wet ingredients.
  3. Add the dry ingredients except the pecans and white chocolate chips.
  4. Line muffin pan with papers.
  5. Pour muffin mix into lined muffin pan.
  6. Top with pecan halves and white chocolate chips if using.
  7. Bake per Muffin Mix directions or until toothpick inserted into center comes out clean.
  8. Muffins may require additional cooking time.
  9. Remove from oven and allow to cool in muffin pan.
  10. Once cool, remove from pan and serve.
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Pasta la Carbonara Recipe

July 24, 2012 By

My husband’s family is Italian and I am always looking for real pasta recipes that can be made gluten free. Here is one of my favorite, Pasta la Carbonara. We use gluten free mung bean fettuccine pasta, beautiful natural bacon, peas and a light egg yoke, cheese and cream sauce. Enjoy!

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Pasta la Carbonara Recipe
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easy Gluten Free Pasta dish featuring bacon, peas and cheese.
Ingredients
  • 1 lb thick cut bacon, chopped into large pieces
  • 1 lb mung bean pasta
  • 4 egg yokes
  • ½ cup half and half or cream
  • salt (to taste)
  • pepper (to taste)
  • 1¼ cup grated Parmesan cheese
  • 1½ cup peas, frozen
Instructions
  1. In a frying pan, cook bacon pieces until they are crisp, set aside.
  2. While bacon is frying, in a large pot bring water to a boil, and cook pasta according to directions.
  3. In a small sauce pan over low heat, combine egg yokes, half and half, salt, pepper and cheese.
  4. Using a flexible spatula constantly stir the mixture so that the egg does not burn, about 5 minutes or until slightly thickened and heated through.
  5. Drain pasta.
  6. Mix pasta, bacon, peas and egg mixture.
  7. Serve immediately.
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Almond Bread

July 20, 2012 By

My boys love this bread. I got the original recipe from the grandmother of my middle son’s classmate, I made a few tweaks and I hope you love it as much as they do.

4.0 from 1 reviews
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Almond Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This is a great bread, versatile and easy. Make changes as you see fit. Change up the fruit, add different flours and I'm planning on making one with more corn flour and some fresh summer corn straight from the cob.
Ingredients
  • 2 cups almond flour
  • ⅔ cup corn flour
  • ½ teaspoon sea salt
  • 3 tablespoon coconut oil, heated to liquify
  • honey 3 tablespoons slightly heated to liquify
  • 3 eggs organic, large
  • 1 teaspoon vanilla extract
  • ½ cup raisins
  • 1 teaspoon cinnamon
Instructions
  1. Put all ingredients in a food processor or large bowl and mix until batter is smooth.
  2. You may want to wait and add raisins toward the end or your mix in a food processor, so that they stay intact.
  3. If mixing by hand, gently beat eggs first before adding to the rest of the batter ingredients.
  4. Spoon batter into a bread pan lined with parchment paper, it will be very thick.
  5. Smooth out to fill pan.
  6. Bake at 300F for 50-55 minutes.
  7. Check after 45 minutes to make sure it isn't burning.
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