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Found 8 results

  1. Celiac.com 11/16/2018 - Who doesn't love a perfectly made French meringue? And perfect is the only way to describe Alice's Sweet Tooth French Meringue Kisses! Alice's Sweet Tooth creates an amazing assortment of naturally gluten-free kiss-sized meringues, including blueberry, raspberry, mango, chocolate chip, vanilla bean and cocoa. Each variety exactly captures its essence, the blueberry flavor explodes with the taste of fresh blueberries, the mango flavor tastes like fresh mangoes...and the raspberry flavor tastes like real raspberries, right down to the slight tartness that all raspberries have. These meringues will melt in your mouth...there is just no need to bite them...just pop one in your mouth and let it melt on your tongue! If your plan is to only eat one or two you might as well forget it, because it won't happen! I was a half box into them before I realized it, mainly because they are incredibly light and non-filling. Alice's Sweet Tooth French Meringue Kisses are made with organic ingredients, and are a perfect treat for any occasion. Each variety offers an over-the-top flavor experience that just can't be described...you really just have to try them! For more info visit their site.
  2. Celiac.com 12/07/2016 - With the holiday season upon us baking is on everyone’s mind. Homes are filling with excitement and the families are planning big meals, and visits and gatherings of family and friends. We are well aware that pie is an ever popular dessert but how about something different this season that adheres to the Paleo template! These Dark Cocoa Tahini Cookies will delight everyone as a clean and healthy, fresh change to their senses. Dutch-processed cocoa is an unsweetened cocoa powder which is a bit darker than natural cocoa and has its natural acids neutralized with an alkali. This reduces that common bitter flavor and lends a milder and mellower flavor. Dutch-processed cocoa dissolves quicker than natural cocoa. I also find that I can use less of this when I am developing recipes and I get a deep rich chocolate type flavor I am going for that I just love. I hope you enjoy this recipe as much as I do. Ingredients: ¼ cup plus 3 tablespoons organic, 100% Dutch Processed organic cocoa powder 4 tablespoons Lakanto or Zensweet ¼ cup finely ground hazelnut flour ¼ cup tapioca flour ¼ cup organic tahini 6 sweet Medjool dates, pureed 5 free-range Grade A large eggs 2 drops stevia OPTIONAL: Nuts Instructions: Preheat the oven to 375F degrees. Combine first 4 dry ingredients together in a mixing bowl and mix well. In a second bowl, add the eggs and whisk well. Add the remaining wet ingredients to the eggs and mix well on medium with a hand mixer, then high. Gently fold the ingredients from the second bowl into the dry ingredients and stir well to blend. Place tablespoon-sized drops of batter onto parchment paper lined baking sheets. Standard bake (not convection) in the oven for 8-10 minutes or until cooked (ovens vary in cooking). Enjoy!
  3. I have a brownie recipe I have modified to make gluten free, and every time I eat it, I end up feeling 'glutened'-severe heartburn, gas, bloating, the works. I use my own gluten-free flour mixture, toll house cocoa, baking powder, salt, butter, eggs, and vanilla. All are labeled without glutinous ingredients. Eaten separately, I don't react to any of the ingredients. Any ideas what might be going on?
  4. I recently received samples of St. Claire's Organics Traditional and Cherry Hot Cocoa Mixes. For many years I've been aware of their (now world famous) St. Claire's Organics Pastilles, but I did not know that they also made cocoa mixes. Both cocoa mixes are dairy-, casein-, corn-, soy-, egg-, nut-, GMO- and gluten-free, and are also vegan. In fact, their only ingredients, as one might expect from products made by St. Claire's, are high quality organic molasses granules, organic cocoa powder, organic cocoa nib extract, and, in the Cherry Cocoa—organic cherry flavor. The directions to make either mix are very basic: I added two tablespoons of the mix to a 6 oz. mug of hot water and stirred it well. You can, of course, use coconut milk or other favorite milk instead of water. The first thing I noticed when stirring the Traditional Cocoa Mix was the wonderful aroma that filled my office—the smell of hot chocolate really can't be beat. The Cherry Cocoa Mix offered a unique cherry aroma that blended perfectly with the chocolaty scent. The rich chocolate flavor of the Traditional Cocoa Mix was simply exceptional. I can't remember when I've had such an excellent cup of hot cocoa. The Cherry Cocoa was a total surprise—to my delight the light cherry flavor mixed perfectly with the rich chocolate taste. In the end it was a tie—both cocoa mixes were just too good to pick a favorite! For more info visit: https://stclaires.com/organic-hot-cocoa.html Review written by Scott Adams.
  5. These Chewy Cherry Cocoa Scones will knock your socks off! They're gluten-free and dairy-free and vegan so they're sure to please everyone in your home. Enjoy! Gluten-Free and Vegan Makes 12 Ingredients: 1 ½ cups brown rice flour 1/3 cup tapioca flour 1 Tbsp. baking powder 1 Tbsp. cocoa powder ½ tsp. sea salt ½ cup Earth Balance vegan butter 1 tsp. maple syrup ½ cup almond milk 1 Tbsp. almond extract 1 large zucchini, finely chopped 2 Tbsp. ground chia seeds 1/4 cup gluten-free cereal, crushed 2 Tbsp. dried cherries, finely chopped Directions Preheat oven to 400 degrees F. Place the flours, baking powder, cocoa powder and sea salt into a medium mixing bowl; whisk to combine. Add in vegan butter; continue to mix. In a separate small bowl whisk together maple syrup, milk and almond extract. Add to dry ingredients; mix well with hands until mixture thickens. Add zucchini, chia seeds, crushed cereal and dried cherries; continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Bake for 15-20 minutes or until golden brown. Remove from oven; set aside to cool before serving. Enjoy.
  6. This recipe comes to us from Paula King. 2 cups white rice flour 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 1 teaspoon salt 1/3 cup butter (or gluten-free margarine), softened ¾ cup sugar 1 cup brown sugar 1 tablespoon vanilla 1 cup real peanut butter (process unsalted peanuts in food processor) 1 large egg 12 oz. gluten-free semi sweet chocolate chips 2 tablespoons gluten-free cocoa Preheat oven to 325 degrees. Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside. In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last. Drop by rounded tablespoons at least 2 inches apart on ungreased cookie sheet. Bake for 24 minutes, or until pale golden. Makes around 60 cookies.
  7. This recipe comes to us from Becky Ilog. 1 box Mochiko rice flour (1 pound box) 3 cups water 2 cups sugar 6 tablespoons powdered cocoa (unsweetened) 1 cup water Extra cocoa for dusting Optional for chocoholics: half cup of gluten free chocolate chips to sprinkle on top OR gluten free sprinkles In a saucepan, mix sugar and cocoa well. Add 1 cup water and heat and stir until the sugar and cocoa are dissolved. Turn off heat. Mix rice flour and 3 cups water in a large microwave safe bowl until mixture is smooth. Cover and microwave on high power for 5 minutes. Remove from microwave & mix well (it will be quite thick). Return to the microwave and cook 5 minutes more. Remove from microwave. Pour the cocoa syrup mixture over the rice mixture (I had to move everything to a bigger bowl at this point) and stir thoroughly until it is a smooth, uniform (but thick) consistency. Pour mixture into a greased pan (you could use an 13 x 9 inch pan but I used 3 loaf pans; the recipe on the box does not specify). Sprinkle with chocolate chips (optional) or sprinkles. Cool until firm. Dust top well with cocoa and turn out onto a cutting board. Cut into small squares. Store in an airtight container & refrigerate.
  8. Ingredients: 6 tablespoons butter, softened ½ cup unsweetened cocoa ¾ cup sifted confectioners sugar 1/3 cup milk 1 teaspoon gluten-free vanilla Directions: Cream the butter until it is fluffy. Sift together the cocoa and sugar; add to the butter alternately with the milk. Add the vanilla. Whip until light and it is about spreading consistency.
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