These wheat-free (and gluten-free!) Almond Biscotti are just that: REALLY almond-y! If you love almonds as much as we do, you will like these, too!
Biscotti are literally twice-baked cookies… but don’t let that hold you back. These are pretty painless to make!
- 2 cans of Almond Paste (16 oz. total) Hint: make sure you are buying wheat-free almond paste! Some almond paste contains wheat starch! One I like is Solo Pure Almond Paste.
- 4 Eggs
- 1/2 cup Canola Oil
- 2 teaspoons Vanilla extract
- 2 teaspoons Almond extract
- 4 cups Almond Meal/Flour
- 2 cups Gluten Free Baking Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Xanthan Gum
- 1/2 pound (8 oz) chopped or sliced almonds
- Preheat oven to 350°
- Blend almond paste and oil in a food processor until smooth.
- Add the almond paste and oil mixture to a stand mixer bowl and stir on medium speed.
- Add eggs and the vanilla and almond extracts to the mixer.
- Combine almond flour, gluten free flour, baking powder and xanthan gum well and then slowly add to the mixing bowl with the almond paste.
- When well-combined, turn mixer off. Add the chopped/sliced almonds and mix by hand.
- Divide the dough into four balls, and roll into logs. Press the logs down slightly on a greased cookie sheet to create flattened tops and bottoms. (Be careful not to over smoosh them!)
- Bake at 350° for about 30 minutes. Edges will brown.
- Remove from heat and allow to cool completely and harden at room temperature. (About 1 hour.) Cut the logs into strips to form biscotti-like pieces. (Use a sharp knife to do so, otherwise you get a lot of loose crumbs!)
- Preheat oven to 275°.
- Re-bake the cut biscotti at 275° for approximately 15 minutes.
You can make biscotti with pignoli (pine nuts) or pistachios, dried cherries, and other shelf-stable goodies. To make them prettier or gift-worthy, you can dip the bottoms in chocolate! Yum!
Whipped cream is delicious. (Of course.)
The problem is that is not very stable. Adding a product like Dream Whip to your homemade cream works great, but keep in mind, you’re also adding hydroxpropyl methylcellulose to the mix. (Something made in the lab, not the kitchen!)
There are a few different methods to stabilize whipped cream, but here is the one I used for this recent cake. (Which, by the way, was a special marble cake made with coconut oil and almonds for my daughter’s birthday!)
- 2 Cups heavy cream, cold
- 2 Cups confectioners sugar
- 1 block cream cheese (8oz), softened
- 1 teaspoon vanilla
- Prepare whipped cream as you normally would, by whipping in a food processor or stand mixer with the heavy cream. Here’s a int: Use a COLD bowl while mixing!
- In a separate bowl, with your stand mixer, whip together the softened cream cheese, vanilla and sugar.
- Slowly fold in the prepared whipped cream to the cream cheese mixture and blend well.
- Refrigerate any leftovers and the cake after icing.(It is stable, but not air-temperature safe! It should not melt in the fridge and should keep its shape on the cake pretty well for a few days!)
Above: stable gluten-free whipped cream frosting. Garnished with coconut flake, shaved dark chocolate and almonds. The cake was a coconut-marble flavor.
Okay, take-out is fast and easy, I get it. But, it’s a fraction of the cost to make some “take-out” at home… plus… you know exactly what is going in to your dish. That means no “hidden” gluten or wheat.
This dish is my own take on “Happy Family” that you might get at the local Chinese-American takeout restaurant or buffet. Essentially it is made up of any veggies and meats/seafood that you may have leftover or on hand.
Here is how I made my latest version, using pantry staples and some leftover chicken and beef.
- tablespoon garlic, minced
- 1 teaspoon ginger powder (or, use about a tablespoon of fresh grated ginger.)
- 1 Tbl. sesame oil
- 1 Tbl. honey
- 1/4 Cup San-J Tamari Gluten Free Soy Sauce
- 1/4 Cup Chicken Broth
- 1 Tbl. brown sugar
- Salt and Pepper to taste
- 1 tsp. red pepper flakes
- Veggies of your choice (I chose broccoli, carrots, edamame)
- Meat of your choice (leftovers work great— I chose 2 chicken breasts and some sliced round steak. Both should be pre-cooked.)
- 3 cups rice, cooked
- Cook rice and set aside.
- Make sure chicken and beef are cooked thoroughly if you are not using leftovers from previous meals.
- Combine ginger, garlic, tamari, sesame oil, honey, brown sugar, red pepper, and broth in a small bowl and whisk together.
- Steam veggies in a wok or large frying pan with about a cup of water over low heat.
- While veggies are still crisp, add the sauce mixture to the heat and stir.
- Add meat(s) and cooked rice to the veggies over low heat and continue to stir together until warmed thoroughly. Before serving, taste to see if you need to add any salt and pepper to the final product. (You may not need any. The sauce is pretty tasty on its own!)
FYI: Tamari is an awesome substitute for regular soy sauce… which generally contains wheat and gluten. San-J’s Tamari is certified gluten free, and is really comparable in taste and price to regular soy sauces. There are other Tamari-style brands that are gluten-free and widely available as well.
Here’s a little secret… you can’t “eat just one” of these crunchy cookies because of their secret ingredient that helps keep them crunchy: potato chips!
This recipe was inspired by Carla Hall’s Potato Chip Cookies as featured on The Chew on ABC. My version is not only gluten-free, but also skips the chocolate coating in order to make the cookies taste more like a butter cookie. The cookies are egg-free, wheat-free, and EASY! (And because there are no raw eggs, the dough is yummy raw, too… but don’t tell the kids that!)
- Preheat oven to 350º
- In a mixing bowl, cream together butter, sugar and vanilla
- Add potato chips to the mixer and on low speed, slowly add each of the flours and starches to the mixer and blend until well combined.
- Drop by heaping teaspoons onto a tin-foil lined cookie sheet about two inches apart. Slightly press each cookie dough to flatten slightly.
- Bake at 350º approximately 10 minutes. Cool completely before removing from the cookie sheet.
If you are looking for additional wheat-free cookie recipes, be sure to check out The A-B-C and Gluten Free Cookie Book available on Amazon.com!
Since we have been wheat-free, sandwiches are somewhat of a luxury in our household. When we do have them, though, we like to make sure that we have some tasty gluten free bread to make them with.
If I don’t have the chance to make bread, we rely on the brands available in our area’s grocery store. Lucky for us, our local grocer has just started carrying Glutino Gluten Free Seed Bread as an option in the freezer section of the store.
Glutino Gluten Free Seed Bread offers a chewy, tasty and healthful option for sandwiches, toast, and other treats. (I think this would make some great french toast. I’m going to have to try it one day!) There are 80 calories in one slice, and just 1 gram of sugar and no cholesterol. Plus, there is no “funny” gluten-free after-taste… just a good, traditional loaf of bread for your gluten-free sandwich!
And, talking about gluten-free sandwiches, be sure to check with the deli clerk to see if your favorite lunchmeat is gluten-free or wheat-free as well. You would be surprised how many “fillers” are in lunchmeat and contain wheat or wheat-derivatives in things like “flavorings” or “preservatives.” Deli brands such as Boars Head, Applegate, and Dietz and Watson offer gluten-free options. If you are extremely sensitive, buy them prepackaged instead of from the deli counter where there is the possibility of cross-contamination from the slicers, scales, and counters.
The Women’s Gluten-Free Health Summit is beginning soon and will be sharing a ton of information during the an entire week of FREE Summit lectures!
Anyone, anywhere in the world, can tune in and connect with the gluten-free experts who will be interviewed. Jennifer Fugo, who is host of the Women’s Gluten-Free Health Summit and Founder of Gluten Free School is also the author of The Savvy Gluten-Free Shopper: How to Eat Healthy Without Breaking the Bank and has been featured on Dr. Oz, CNN, and Philadelphia Magazine. Her goal in the Summit is to provide information from experts who want to educate and empower gluten sensitive women to make meaningful changes to their health and life.
Although this is the Women’s Summit, the FREE online event is open to anyone who wishes to improve their diet and life, including men. Registration of your email address will provide you access to 18 gluten-free health experts and a wealth of information.
Hurry! The Summit starts on September 8, 2014!
You can learn more or sign up now at: http://womensglutenfreehealthsummit.com/.
The Gluten Free Buyer’s Guide has opened voting for their their Fifth Annual Gluten Free Awards. The public voting session online helps name the best of the best in several categories, including flour blends, books, snacks, cold breakfast cereals, and more.
This year, I am privileged to vote for two well-deserving Gluten Free Friends in both the Cook Book category (Tiffany Hinton’s Gluten Free Mom Certified) and also in the All-Purpose Flour Blend category (Mehl’s Gluten-Free Flour.) I also voted for some of my other favorite brands, including Bumbalooza (the brand behind gluten free pink lemonade donuts!) and Red Apple Lipstick!
Visit http://ow.ly/B0FQU to cast you vote for your favorites, too!
Good Luck to all of the Gluten Free product innovators and communicators who have entered their brands in the awards!
These awesome little “power” cookies do not have any wheat, chemicals, preservatives, or dairy! They are perfect for snacking, after-practice refueling, or even for a quick on-the-go breakfast. The flax seed, banana, and all-natural peanut butter provide a healthy dose of protein and fiber and Omega-3 fatty acid. Plus, there is no added refined white sugar that would normally contribute to a spike in blood sugar levels that leaves you feeling high… and then crashing later.
This recipe makes about 2 dozen cookies.
- Preheat oven to 325º
- Combine peanut butter, agave, flax seed, almond meal, bananas and cinnamon in a mixer and blend well.
- Slowly add in the oats and continue to mix.
- Finally, mix in the chocolate chips or cacao if you decide to add them to your cookie.
- Spoon out heaping tablespoons onto a cookie sheet, and flatten with the backside of a spoon.
- Bake at 325º for approximately 8 minutes. Cookies will be soft and chewy out of the oven and harden slightly as they cool.
I love making creations that are surprising healthy. One of these is this breakfast cake, full of fruit, oats, nuts… and not alot of added sugar! Not only is it healthy and moist, but it tastes delicious, too… In fact, its good enough for dessert.
- 1/4 cup White Rice Flour
- 1/4 cup Almond Meal/Flour
- 1/4 cup Tapioca Starch (Flour)
- 1/4 cup cornstarch
- 1/4 cup Sorghum Flour
- 1/2 cup gluten free oats, plus 1 tablespoon for topping
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon Xanthan Gum
- pinch of salt
- 1/2 teaspoon cinnamon, plus 1/2 teaspoon cinnamon for topping
- 1/3 cup canola oil
- 1/2 cup pitted dates (soaked in water to plump, then mashed in food processor.)
- 1/2 cup walnuts, ground
- 1/2 cup fresh blueberries
- 3 bananas, mashed
- 1 teaspoon brown sugar
- 1 teaspoon honey
- Preheat oven to 350º
- Combine flours, 1/2 cup oats, salt, 1/2 teaspoon cinnamon, baking soda, baking powder and xanthan gum with a whisk in a bowl.
- In a mixer, combine mashed banana, pitted and soaked dates, walnuts and oil.
- Add the flour mix to the mashed fruit in the mixing bowl. Blend at low speed until all ingredients are well-combined.
- Add washed and dried blueberries to the mixture and stir by hand.
- Spray a 9″ roundpan with non-stick spray and pour batter in the pan. (Will be thick!)
- In a small dish, combine the reserved 1 tbls. oats, 1/2 tsp. cinnamon, honey, and 1 teaspoon brown sugar. Crumble this topping over top of the batter in the pan.
- Bake at 350º for 1 hour or until toothpick comes out clean in center.
- Cool, cut, and serve.Refrigerate the leftover cake pieces. (If you have any!)
Ever wonder why peanut butter cookies always have fork-hashes in them?
It appears that the first time fork criss-cross marks were used in the recipe was in a 1936 Pillsbury cookbook. Unfortunately, there was no explanation given in the recipe as to why the fork hash marks were called for in the book. There are several theories circulating, including that the criss-cross marks help flatten the cookie for more even baking, and that the cross-pattern is reminiscent of the peanut shell. (Both of these explanations seem to make sense; plus, make the hash-marks, and everyone just knows they have a peanut butter cookie in hand!)
This recipe turns out nice peanut butter cookies every time and is easy to make as well.
- 1 cup butter
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 1/2 cups gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- Cream together butter, peanut butter and sugars.
- Beat in eggs.
- Sift together flour, xanthan gum, baking powder, baking soda, and salt.
- Stir flour mixture into butter mixture. Beat low speed until well combined.
- Roll dough into 1 inch balls on cookie sheets.
- Press each dough ball with a fork to make the traditional criss-cross marks.
- Bake in at 350º for about 8 minutes until golden brown. (Don’t over-bake or cookies will be brittle!)
Looking for more gluten free or wheat free cookie recipes?
Try the recipes in The A-B-C and Gluten Free Cookie Book! It’s available for just $1.99 in the Kindle Edition… or buy the hardcopy on Amazon.com, too to add to your cookbook library!