Gluten Free Double Chocolate Mint Biscotti Recipe

Gluten Free Double Chocolate Mint Biscotti

It started out with a simple idea.  I wanted to make gluten free biscotti and I had a couple of bags of chocolate chips mixed with mint chips.  I thought the first batch was delicious, but, Kim said he wanted them to be more chocolatey.   So, I've been experimenting and I am happy to share my new creation - Gluten Free Double Chocolate Mint Biscotti.

This is really a modified mandelbread recipe which is very easy and doesn't require an electric mixer.  All the ingredients are above.  You can make this recipe using different chips or nuts.  The options are endless.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Into a large bowl, sift 1 cup + 2 TBS (1/8 cup) of rice flour.

Add 1/4 cup sugar.

Add 1/4 cup of baking cocoa.

Add 1/2 teaspoon baking powder.

Add 1/8 teaspoon salt.

Add 1/4 cup + 1/8 cup chocolate and mint chips.

Mix together.

In a separate bowl, place 2 eggs.

Add 1/4 cup of olive oil (or canola).

Add 1/4 teaspoon vanilla.

Whisk together.

Add wet ingredients to dry ingredients.

Stir with a wooden spoon until it comes together.

Press into a loaf on a parchment covered surface.  I shaped it to be about 11" x 4".

I think it looks pretty with confectioners' sugar sprinkled on top, but, it is totally optional.

Bake at 350 degrees for 15 - 20 minutes - it will not be cooked through, but, it will be somewhat firm to the touch.

Using a serrated knife, carefully cut the loaf into slices.  I got 20 slices.  You want to saw through the top carefully so they don't fall apart.

Spread the slices out on the parchment covered cookie sheet and sprinkle with a little more confectioners' sugar, if desired.  Place them back in the oven for an additional 15 - 20 minutes, or until they are almost as crunchy as you want them to be.  They will crisp up even more as they cool.

I hope Santa enjoys the cookies I saved for him, although, they might not last until Christmas.  I just might have to make another batch...

Merry Christmas!

Love,

Susan

4 Ingredient Quick Coconut Bread - keto, gluten free recipe

4 Ingredient Quick Coconut Bread - for 1 in less than 5 minutes

This is my new favorite recipe.  I make a variation of this every day for my midday meal.  Sometimes, I add cheese, sometimes, I make a sandwich, sometimes, I make a mini pizza.  You get the idea.

This is everything you need - a Tablespoon of butter, one egg, a Tablespoon of coconut flour and 1/2 teaspoon of baking powder.

 

Place the tablespoon of butter in a 7 ounce ramekin (or you can use a large mug).  Microwave for about 35 seconds, or until just melted.

Allow butter to cool as you place one egg in a small mixing bowl.

Add one Tablespoon of coconut flour to the bowl.

Add 1/2 teaspoon of baking powder to the bowl.

It really is this simple.

 

Mix the egg, coconut flour and baking powder with a spatula until well mixed.

Add the melted butter to the bowl.

Mix well.  Let it sit for a minute.  Mix again.

 

Scoop batter into the ramekin.

Microwave for 90 seconds.

Remove from the microwave and immediately invert and remove the coconut bread from the ramekin onto a plate.

Slice in half (or thirds if you want it thinner).

Looks like bread, right?  Now, toast in a toaster until nicely browned.

Enjoy fresh from the toaster with butter or cheese or peanut butter or a poached egg...  

With so many people on a gluten free diet and so many others trying the keto lifestyle, this recipe is perfect.  It comes together in less than 5 minutes and it is very satisfying. If you have family members visiting for the holidays and someone needs a gluten free/keto option, here is a possible substitution for a biscuit, a roll, an English muffin, a hamburger bun or bread!

Thanks for visiting the Americus Garden Inn Bed and Breakfast Blog.  If you try this recipe, let me know how it comes out for you.

Love,

Susan

Gluten Free Low Carb Savory Almond Flour Muffins

I had a special request for low carb muffins for a prediabetic guest who had been told by her doctor to avoid "bread", but, she didn't want to miss out on my baking.  Since we had one morning of her visit that there were no other guests, I decided to try a new recipe just for her (and her hubby).  My absolute favorite gluten free muffin with rice flour is a cheese muffin.  So, I decided to try a savory option with almond flour to keep the carbs to a minimum.

It is a very simple recipe that comes together quickly.  Just put all the ingredients together in one bowl, stir, scoop into a muffin tin and bake for 20 minutes.  The result is a muffin reminscent of a whole wheat muffin with only 3 grams of carbs per muffin!  The recipe makes 8 muffins.  Kim's suggestion to maximize enjoyment is to place the muffins back in the oven for a couple of minutes right before you eat them - the crust crisps up and makes them extra tasty.   If you look closely, you can see the bits of sun-dried tomato, oregano, basil and parsley.

So, give the recipe a try and let me know what you think.

Gluten Free Almond Flour Cheese Muffins

Yield: 8 muffins - 3 grams of carbs per muffin

1/2 teaspoon baking soda

1/4 teaspoon vinegar

1 cup almond flour

2  large eggs, lightly beaten

1/4 cup  heavy cream

1 Tablespoon olive oil

¼ cup of shredded Parmesan cheese

oregano, to taste

basil, to taste

cayenne pepper, to taste

parsley, to taste

sun-dried tomato, to taste

1. Preheat oven to 350 degrees.  Spray 8 muffin cups with PAM.  (Fill remaining muffin cups 1/2 way with water to avoid hot spots.)
2. Combine all ingredients in a large bowl.
3. Evenly divide batter into prepared muffin cups.
4. Bake for 20 minutes.

Gluten Free Oatmeal Banana Muffins (wheat free, flour free) Recipe

Today, there are so many people on gluten free diets.  For those who can enjoy oats, here is a recipe that uses exclusively oats.  No wheat, corn, rice or other flour is used.  The recipe makes 8 muffins and can be doubled.  Here are the ingredients you'll need (the chocolate chips are optional).  I did not have "gluten free" oats, but, no one had Celiac disease when I experimented and regular oats were okay to use. 

You could simply put all the ingredients into the food processor and blend at one time.  But, I chose to use my immersion blender and the chopping attachment for this small batch recipe.  I measured the oats into the chopping cup.

Added the sugar.

Baking powder was next.

Baking soda.

Cinnamon was last.

All the dry ingredients are in the chopping container. 

I blended until it looked about right.

This looked perfect, to me.

Now for the wet ingredients.  I broke a banana into pieces into the immersion blender cup along with one egg.

Added Greek yogurt

and some vanilla extract.

Everything is ready to be blended.

Immersion blender was perfect for this task.

Looks perfectly blended.

The oven was preheated to 400 degrees.

Combine the dry ingredients with the wet.

Blend with the immersion blender.

Here is the volume of batter once everything is mixed together.

This recipe makes 8 muffins.  I've made it twice.  You can either use foil liners or you can spray the muffin tins with non-stick spray.  However, if you use the chocolate chips for garnish, as I did, if you do not use the foil liners, the chips sink into the batter.  They stayed on top using the liners.

1/4 cup of batter per muffin.

I carefully placed 6 chocolate chips on top of each muffin and filled the empty muffin cups 1/4 full of water.

The timer was set for 15 minutes.

After 15 minutes, they were not quite done.  I gave them another 3 minutes,

Looks like 8 beautiful muffins to me.

A closer look

I allowed them to cool for about 10 minutes before serving them.  Everyone liked them!

Gluten Free Oatmeal Banana Muffins (wheat free, flour free)

1 ¼ cups old fashioned oats (gluten free, if needed)

1/3 cup granulated sugar

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon cinnamon

1 large egg

1 large ripe banana

½ cup plain Greek yogurt

½ teaspoon vanilla extract

48 chocolate chips (optional)

1.      Preheat oven to 400 degrees.

2.      Line 8 muffin cups with foil liners or spray with non-stick cooking spray.

3.      Measure dry ingredients into food processor or chopping bowl of food processor.  Blend or chop until oats are finely ground.

4.      Blend egg, banana, Greek yogurt and vanilla extract together with immersion blender.

5.      Add dry ingredients to banana mixture and blend until smooth.  

6.      Divide batter into prepared muffin cups.  Garnish with chocolate chips, if using.

7.      Bake at 400°F for 15 - 20 minutes, or until a toothpick comes out clean.

NOTE:  You can simply put all ingredients (not the chocolate chips) into a food processor to blend.  I was experimenting and wanted to how the ingredients looked at each step.

Thanks for visiting the Americus Garden Inn blog.  Let me know if you what you think of this recipe.  Hope you and your family enjoy it as much as we do.  

Love,

Susan