2 Ingredient Chocolate Mousse for Santa- Gluten Free - Dairy Free - Egg Free

Instead of cookies for Santa, how about chocolate mousse?  This one is dairy, egg and gluten free.  And, most importantly, it is delicious!

It only takes 2 ingredients and about 5 minutes (not counting chilling time in the fridge).

You need 6 ounces of almond milk (I used the protein + fiber) and 1 cup of bittersweet chocolate chips.

Place the chocolate chips in a microwave safe bowl and microwave for 1 minute.

They will be slightly melted, but, look like this.

A quick stir to distribute the heat and they go back in the microwave.

Microwave for another 45 - 55 seconds and they look like this.

Stir for at least a minute and they will all be melted.

Add about half of the almond milk and stir.

It should look like this.

Add the rest of the almond milk and stir.

It will look like this.

Place some ice in a bowl (I used a pie pan) that the bowl of chocolate will fit into.

Place the bowl of chocolate on top of the bowl of ice.

Using a hand mixer, blend the chocolate almond milk mixture for about 5 minutes or until it is smooth and creamy.

It will look like this.

Using a spatula, stir the mousse scraping down the sides and bottom of the bowl.

Scoop into dishes (or not).  It should make 4 small portions, but, I scooped it into 3 larger portions.

Doesn't this look amazingly delicious?

Now, go try this for yourself.  Or, make it for Santa!  It's a great holiday treat that almost everyone can enjoy because there is no gluten, no dairy and no eggs!

Merry Christmas!

Love,

Susan

2 Ingredient Chocolate Mousse

6 oz almond milk

1 cup bittersweet chocolate chips

1. Place chips in microwaveable bowl and microwave for 1 minute.  Stir.  Return bowl to microwave for 45 - 55 seconds.  Remove and stir until totally melted.
2. Add some of the almond milk to the chocolate and stir completely.  Add the rest of the almond milk and stir until completely combined.
3. Prepare a larger bowl with a layer of ice.  Place chocolate almond milk bowl on top of ice.
4. Using a hand mixer, blend the chocolate almond milk mixture until it thickens to mousse consistency - 3 to 5 minutes.  Stir with a spatula scraping down sides and bottom of bowl.
5. Spoon into dishes (or leave in bowl) and allow to chill for about 2 hours.
6. ENJOY!

Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  We wish you and your family a very Merry Christmas and a happy and healthy New Year!

Coconut Flour Cookies - small batch - gluten, dairy, egg free

Coconut Flour Cookies

I was looking for a new small batch, gluten free cookie recipe and stumbled upon the 3 ingredient coconut flour cookie recipe.  The reviews were very mixed.  Some people loved them, while others hated them.  I decided to try it for myself and asked our guests, Kirsten and John, to be my taste testers.  Since they do not have to eat gluten free, I wanted their opinions as to whether these cookies would appeal to everyone.  By the way, after we taste tested, there weren't any left for Kim.

We all enjoyed the coconut flavor.  If you don't like coconut, do not try this recipe.  The texture was very nice.  If you remove them from the pan too soon, they crumble.  But, if you let them cool just long enough, they are absolutely perfect.  We all agreed that chocolate (white or dark) would be a great accompaniment.  But, that would defeat the 3 ingredient concept.

The three ingredients are:

3 Tablespoons of coconut flour

2 Tablespoons of coconut oil

1 Tablespoon of honey

Combine the ingredients thoroughly.

Scoop by teaspoonfuls onto parchment lined baking sheet.

Bake at 350 degrees for 6 - 7 minutes (just golden around the edges)

Let cool for several minutes before eating.

This recipe made 10 small cookies.

So, go try it and let me know if you like it.  Thanks for visiting the Americus Garden Inn blog.  Come back and see what we're baking next.

Love,

Susan

Coconut Flour Cookies

Gluten Free Almond Crispies Cookies

Best Almond Crispies Cookies - gluten free made with rice flour 

It's a dreary rainy day.  The perfect day to try a new recipe.  I found this recipe on Bob's Red Mill website and decided to give it a try.  What made this recipe appealing, to me, is that it is gluten free and it uses no eggs and no dairy.  I love finding recipes for special diets that actually taste good to everyone.  I only made 1/4 of the recipe and using my small cookie scoop, it made 10 cookies.  Small batch baking is my favorite, especially for gluten free baking as the gluten free products are very often best consumed right away.  So, give it a try and let me know how it turns out for you.

Thanks for visiting the Americus Garden Inn blog.

Love,

Susan

Almond Crispies gluten free made with coconut flour

gluten free almond crispies made with coconut flour

Update:  1/13/14 top photo shows the new batch

I made these cookies again today.  Yesterday, I used coconut flour for part of the all purpose GF flour. You can see in the pictures above labeled "with coconut flour",  that there is a grainy texture. Today, I used rice flour.   The appearance of the cookies was a huge improvement.  I liked the flavor of both variations.  Neither came out "crispy", but, I preferred the version with just rice flour and almond meal/flour.  I am continuing to perfect my own variation and will post my small batch version on facebook, soon.  Be sure to visit us on Facebook.

Almond Crispies Contributed by: Bob's Red Mill Natural Foods A delightful gluten-free almond cookie everyone will enjoy. Gluten Free, Lactose Free, Low Cal, Low Carb. Ingredients 1 cup GF All Purpose Baking Flour 1/2 cup Almond Meal/Flour 1/4 cup Sugar 1 tsp Baking Powder 1 tsp Cinnamon 1/8 tsp Sea Salt 1 tsp Almond Extract 1 Tbsp Water 1/4 cup Vegetable Oil 1/3 cup Honey 1/2 cup chopped Almonds (Whole Shelled) Directions Step 1 Preheat oven to 375°F. Lightly spray a cookie sheet with nonstick spray; set aside. Step 2 In a bowl combine the flours, sugar, baking powder, cinnamon and salt.  In another bowl combine almond extract, water, oil and honey. Step 3 Add wet ingredients to dry ingredients and fold in chopped almonds. Form dough into balls and place on greased cookie sheet. Step 4 Bake 8-12 minutes until lightly golden. Let cookies set on baking sheet 10 minutes; remove carefully to cooling rack. Enjoy.  Makes 24 cookies.

Coconut Macadamia French Toast - vegan and gluten free

Vegan Coconut Macadamia French Toast - gluten free



For some unknown reason, blogger will not allow me to post the rest of the photos for this recipe.  I know you want to see how to make this delicious vegan recipe made with gluten-free bread, so, please visit our facebook "notes" and you will find the recipe.  While you are visiting us on facebook, please "like" us!

Vegan Coconut Macadamia French Toast

Thanks for visiting our blog.  We hope to see you in Americus soon.

Love,
Susan

Gluten Free Zucchini Cornmeal Pancakes (egg free)

What do you do with that extra zucchini?  Make zucchini pancakes, of course!

I bought this huge zucchini at Happy Patch produce for 50 cents.  I had no idea what I would do with it, but, for 50 cents, I thought "why not?"

Unfortunately, the seeds were huge and the skin was really tough.

So, I peeled a piece and scooped out the seeds.

 

I used the box grater and grated the one piece I had prepared.  It measured about 1 cup of zucchini.  I looked for a recipe that would use just one cup.  If the zucchini was inedible, no reason to waste the other ingredients or my time.

 

 I follow The Southern Lady Cooks on facebook and she just posted a recipe for zucchini hoecakes - for those of you not from the South, hoecakes are a type of cornmeal pancakes.  Her recipe called for 1 cup each of self-rising cornmeal, buttermilk, and zucchini with an optional pinch of cayenne (I used chipotle pepper).  I realized this might be a great gluten free recipe with the added bonus that it did not use eggs.  I am always looking for recipes that can be served to those with allergies or intolerances.  Using gluten free cornmeal, baking powder and salt, I prepared my own cornmeal mix and assembled the ingredients.

 I whisked the dry ingredients in a large bowl.

 Added the buttermilk and zucchini and mixed just to combine with a rubber spatula.

 I always use my electric skillet and I lightly greased the pan with coconut oil.  I used a big spoon and the recipe made 8 nice pancakes.

 When they looked golden and slightly crispy, I flipped them.  I did need to add a little extra coconut oil to keep them from sticking.

 Here is the finished product which Kim and I sampled with our guests.

 They were absolutely delicious.

Thanks to The Southern Lady Cooks for a great recipe.

http://thesouthernladycooks.com/2012/08/03/southern-zucchini-hoecakes/

Gluten Free Zucchini Cornmeal Pancakes

Yield:  8 pancakes

adapted from The Southern Lady Cooks zucchini hoecakes

• 1 cup grated zucchini
• 1 cup buttermilk
• 1 cup gluten free cornmeal
• 1 TBS baking powder
• 1/2 tsp salt
• pinch chipotle or cayenne pepper
• coconut oil for greasing the griddle

1. Allow griddle to heat while assembling ingredients
2. Whisk dry ingredients together in a large bowl
3. Add zucchini and buttermilk to bowl and stir to combine
4. Brush a thin coating of coconut oil on griddle
5. Spoon batter onto hot griddle.  Flip pancakes when golden brown.
6. When both sides are perfectly golden and nicely crisped, serve immediately.

Thanks for visiting the Americus Garden Inn Bed & Breakfast online.  Have a wonderful day.  Hope you'll visit again soon.