Gluten Free Chocolate Chip Toffee Bar

Oh how I love the holidays!!!!

I try to bake something every week but during December I bake on my days off throughout the month.

I decided to try a Toffee bar, and it turned out perfect! Chewy on the inside and crunchy on the top.

Of course its Gluten Free!

INGREDIENTS

2 1/2 cups gluten free baking flour

1/2 cup brown sugar

1/2 cup coconut sugar

3/4 cup coconut oil

1 egg beaten

2 cups gluten free chocolate chips

1 cup chopped nuts

1 can coconut full fat milk

1 1/2 cups gluten free toffee bits

INSTRUCTIONS

Heat oven to 350 F

Grease 13x9x2 -inch baking pan

Combine flour, brown sugar, and coconut sugar in large bowl, add coconut oil until mixture resembles coarse crumbs. Add egg, stir in 1 cup chocolate chips and nuts

Press mixture into baking pan , bake for 15 minutes

Pour coconut milk evenly over crust, sprinkle 3/4 cup of the toffee bits and 1 cup chocolate chips , bake for 26-31 minutes

Poke middle  with a toothpick to make sure its done, add remaining toffee bits and chocolate chips

Let cool and serve!

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Gluten Free Blueberry Muffins

Gluten free baking has come a long way!

I never get bad reactions to my baked goods and when I tell someone its gluten free, they always say WOW, these taste delicious!

I’ve always loved anything blueberry, so why not whip up a batch of gluten free muffins for the girls at work.

INGREDIENTS

2 cups Bob’s Red Mill gluten free all purpose baking flour

2 tsp baking powder

1/2 tsp salt

3/4 cup coconut sugar

1/2 cup apple sauce or softened butter (I used apple sauce)

2 large eggs

1/2 cup almond or coconut milk

2 cups frozen or fresh blueberries

1 tsp pure vanilla

Instructions

Preheat oven to 350 degrees F.

Grease muffin cups with coconut spray oil

Whisk flour, baking powder, and salt

In a different bowl combine apple sauce, coconut sugar, eggs and vanilla, and milk, beat until smooth

Add dry ingredients to liquid and mix on low speed.

Last fold in bluberries

Spoon batter into muffin pan 2/3 full.

Bake for 23-26 minutes

ENJOY!

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Gluten Free Corn Bread

Every year for Halloween I make a big crockpot of chili, with Corn bread.

It’s a family favorite! This year I decided to try a gluten free version, I did not tell the kids.

Everyone loved it and of course I never said a word about it being gluten free.

Ingredients:

1 cup cornmeal (Non GMO)

1 cup gluten free baking mix (I used Red Mill gluten free flour)

1 cup almond milk

1/3 cup pumpkin puree

1/4 cup coconut sugar

1/4 cup honey or maple syrup

1 large egg

3 Tbsp melted butter

1/2 tsp salt

1/2 tsp baking powder

instructions:

Preheat oven to 350 degrees F, lightly grease baking pan

Melt butter, add pumpkin puree, sugar, honey, egg, and mix

Add salt, and baking soda, stir, add in almond milk

Add cornmeal, and flour and blend

Pour into pan and bake for 22-25 minutes

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