Breakfast, Brunch, French, Gluten-free

Gluten-free Dark Chocolate Crepes

  
Just in time for all the spring/summer celebrations ! I am thinking Mother’s day, Bridal/Baby shower brunches, graduation breakfast and so on.  AND–its gluten-free !

Ingredients:

1 oz dark chocolate ( I used 6 squares of cadbury dark chocolate)

1/4 cup almond milk

1/4 cup egg white

1/4 cup gluten-free flour

1 Tbsp of sugar

Method:

Heat milk and chocolate in the microwave for 1 min, mix and let the mixture cool.

  
Add the flour, egg-white and sugar to the cooled milk and chocolate mixture.

   
 Whisk thoroughly and make sure there are no lumps.

Heat butter or oil in skillet and add enough batter to form a thin coat on the bottom of the pan.

Use a spatula to loosen the edges and gently slide of the skillet once the batter is cooked through.

   
    Repeat with the remaining batter.

Serve with fresh berries and cream or greek yogurt.

   
       

 

Dessert

Almond Joy Bars

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Looks messy, is messy but oh will your belly do a happy dance with one bite of these bars.  Use the ingredients to make either drop cookies or a bar like I made.  If making a bar, coat the top with the extra chocolate and coconut !!!
Ingredients
  • ½ c. Unsalted Butter, softened
  • ¾ c. Almond Butter
  • ½ c. Sugar
  • ½ c. Brown Sugar
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 1½ c. All-Purpose Flour
  • 1 tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • ½ c. Unsweetened Coconut Flakes
  • ½ c. Whole Almonds, ground ( I ground coconut flavor almonds)
  • 2 oz. Bittersweet Chocolate
Instructions
Preheat oven to 350°.
Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, beat until well-incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
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Press down the batter into a greased 9×13 baking pan.  Top with the chocolate chips and coconut. Bake until lightly golden around the edges but still quite soft in the center, 12-14 minutes.

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Spread the chocolate and coconut to make it look like frosting.  Put back into the oven for 5 more minutes.

Allow to cool completely before cutting up into squares !

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Breakfast, Cookies, Italian, Treats

Dark Chocolate Pistachio Biscotti

I love biscotti.  I follow a basic biscotti recipe from Martha Stewart but I change it up every time by playing with the ratio of flour and nuts and baking morsels.  This time I had dark chocolate and I bought pistachios, so the combination was pretty obvious ! They came out quite well too !

Ingredients

1 cup whole wheat flour

1 cup all-purpose flour

¼ cup white sugar

¼  tsp salt

¼ cup brown sugar

8oz dark chocolate

4 Tbsp of unsalted butter

3 medium eggs

¼ cup + 1Tbsp ground pistachio

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together first four ingredients.

In a double boiler melt dark chocolate, butter and brown sugar.

Add the melted chocolate to the flour mixture.

Add the beaten eggs and mix.

Fold in ¼ cup of the ground nuts and shape into a 12-inch log.

Top the log with remaining 1Tbsp nuts.

Bake until logs are puffed and outside is firm, about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours. While you are waiting, raise the temperature of the oven to 375F.

Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices cut side up on a baking sheet.

Bake until crisp, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing in an air tight container.

Biscotti say hello to Sunday morning coffee !