Sep 062012

After my first attempt at gluten free biscotti was a success, I determined I must continue. I consider it the best breakfast treat of all personally.

I hope you enjoy.

Dark Chocolate Chip Biscotti (Gluten & Dairy free)



  • Preheat oven to 350F.
  • Combine flour, 1/2 cup of sugar, baking powder and salt in a large bowl.
  • In a separate bowl beat oil, vanilla and whole eggs. Add this mixture to the large bowl mixing with a large spoon. Your dough will be dry and quite crumbly. Don’t be alarmed by this.
  • Turn dough out onto a floured surface and knead in the dark chocolate chips.
  • With your hands, roll the dough into a small log about 8 inches long.
  • Place the log onto a cookie sheet lined with wax paper and sprayed with non-stick cooking spray.
  • Flatten the roll to about 1 inch thick.
  • In a small bowl combine the 2 tbsp. sugar and cocoa powder.
  • Gently brush the 1 egg white across the top of the roll and then sprinkle with the sugar and cocoa powder mixture.
  • Bake at 350F for 30 minutes.
  • Remove from the sheet and cool for 15 minutes.
  • Reduce the heat of the oven to 325F.
  • Slice the log into 1/2 inch pieces cutting diagonally. Lay the pieces cut sides down on the cookie sheet. Bake for 10 minutes, remove and turn the cookies to their other side and cook an additional 10 minutes. Allow biscotti to cool completely before serving.
  • Store in an airtight container.

Makes approximately 12 biscotti

Jul 122012

My creative adventures in the kitchen continue!

It is funny, I am a rule follower and quite a planner. There are really only two areas of my life in which I let myself go and just do what I wish. Those creative outlets are music and cooking!!! So, today, I decided to let my creative mind free and follow my instincts and make some breakfast muffins.

Most people will tell you that baking is not the area where you should cease to follow a recipe, and if you add the gluten free aspect most people would gasp. Honestly, sometimes things don’t turn out. But the process in and of itself is fun and when you do hit success, well, the proof in this case is in the absolute scrumptious result.  I must admit I was inspired by a recent blog post I read on creativity which you can find here, by Miss Marcella. I hope you try this recipe and benefit from my morning creative journey.

Gluten Free Banana Almond Muffins


  • 2 eggs
  • 1/3 c. canola oil
  • 1/2 c. sugar
  • 1/4 c. light brown sugar
  • 1 tsp. vanilla extract
  • 3/4 cup almond meal
  • 3/4 cup Bob Red Mill’s Gluten Free all purpose flour
  • 1/2 tsp. guar gum
  • 1 1/2 tsp. baking powder
  • 1 ripe banana chopped in small pieces


Preheat oven to 375F. Use oil or non-stick spray to prep a 6 serving muffin pan.

Use hand beater, do not use electric mixer. Make sure not to over mix.

Combine sugars, vanilla, and eggs and hand beat. Mix in gradually all other ingredients with the exception of the banana. Once batter is evenly combined stir in the finely chopped banana.

Fill muffin pans half way. Bake for 25 minutes at 375F. Leave muffins to cool 10 minutes before removing from the pan to serve.

Servings: 6 medium sized muffins