clean eating for home cooks
One evening I tried making some biscuits from the recipe on the gluten free Bisquick box. But, the mix included sugar, which made the biscuits taste more like a scone or something. So, I never made them again. I mainly buy the gluten free […]
It is so nice to have a hot meal ready for you when you get home… especially if its healthy and tasty! If this sounds good to you, break out your slow cooker and give this recipe a try! I like to […]
Have you ever wished you could have a slice of flourless chocolate cake out at a restaurant, only to find out it’s full of dairy? Well, here is your opportunity to have a dairy-free flourless chocolate cake… or you could make it to impress your dairy-free Valentine. Either way, this recipe is fantastic. The cake is rich and decadent. You won’t miss the dairy one bit!
Ingredients:
½ Cup Coconut Milk
¼ teaspoon Cinnamon
¼ teaspoon Salt
¾ Cup Coconut Sugar
10 Ounces Semi-Sweet Chocolate chips DF (I like Enjoy Life brand)
2 Tablespoons Cocoa Powder
1 Cup Refined Coconut Oil – Melted
6 Large Eggs
Instructions:
Preheat the oven to 300 Degrees F. Grease a 10” Cake pan and set aside
In a small sauce pan, over medium heat: combine the coconut milk, cocoa powder, cinnamon, salt and coconut sugar. Stir until the coconut sugar is dissolved and then set aside.
Melt the chocolate and the coconut oil in the microwave, slowly. (I heated it at 45 seconds then stirred it and repeat until melted). Once it is smooth, add it to the mixer.
Add to the mixer and beat-in the cocoa/ coconut/ sugar mixture you set aside earlier. Slowly beat-in the eggs (one at a time).
Pour the batter into the prepared pan. Have a larger pan than the cake pan to place the cake pan into. Fill the larger pan with boiling water half-way up the sides of the cake pan. (I used a baking sheet for this: fill the baking sheet with boiling water while it’s in the oven).
Bake in the water bath for 50 minutes. The center will still appear wet.
Let cool, then cover and chill the cake overnight in the cake pan. To unmold it from the pan – dip the pan bottom in hot water for about 30 seconds and invert over a serving plate.
Adapted from allrecipes.com “Flourless Chocolate Cake I” by Maggie.
I’m not sure if the weather is the same for you, but it has been really cold here. My family and I needed some serious warming-up. So, I decided it was time to put together a recipe for something hot. What better than some […]
Its not always easy to make food that is allergy-friendly and something that your toddler will eat. But, I think fries are one of those things that work for everyone at dinner. These sweet potato fries are easy to prepare and make a great side […]
I would rather bake my own cookies than buy anything from the store when it comes to gluten and dairy free eating. I have been disappointed far too many times by the grocery store offerings. Plus if you make the cookies yourself you know exactly what is in them. (No nasty artificial colors or additives.)
A while back I found a really simple and delicious recipe from the Hershey’s website for gluten free peanut butter blossoms. They were great all except that Hershey’s doesn’t make a dairy free kiss. So, I set out to find a good substitute. I found that Enjoy Life brand had a gluten and dairy free dark chocolate bar! It was actually pretty simple to just cut each square of the bar in half and the size was perfect for the cookies!
So, this Holiday season you can enjoy some great gluten and dairy free peanut butter blossoms! The recipe is super-simple and easy to make. The most time you will spend is making the little balls to form each cookie.
Ingredients:
5 bars Good Life brand dark chocolate (cut each square in half)
1 Cup Creamy peanut butter
1/3 Cup Granulated Sugar
1/3 Cup Brown Sugar
½ teaspoon Gluten Free Vanilla Extract
½ teaspoon Baking Soda
¼ teaspoon Salt
1 Large Egg
1/3 Cup Additional granulated sugar for rolling
Instructions:
Preheat the oven to 350 Degrees F.
Beat/ Stir peanut butter, granulated sugar, brown sugar, vanilla extract, baking soda and salt in a large mixing bowl. Add the egg and mix well
Shape the dough into 36 equal balls (approx. 1 inch). Roll in granulated sugar and place on an ungreased baking sheet.
Bake approximately 8 to 10 minutes or until lightly-browned. Immediately press the half-squares of chocolate into the center of the cookies while they are still on the hot baking sheet (the cookies will crack around the edges). Then remove from the baking sheet and let cool completely.
I love Spanish tapas but I don’t love feeling bad (for days) after eating them. So, I decided I should come up with a gluten and dairy free alternative to make at home. I like this recipe because it is pretty simple and doesn’t require […]