Banana Nut Bread For The Holidays

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When it comes to Christmas one word comes to mind and that word is “LOVE”.

For me and my family, Christmas is a time of year when we show people that simple word in action.  I use the adjective “simple” to describe love because it really is if you think about it.  Love can’t be bought or sold it simply is a free gift that you can choose to give to another.  Love is an action word..so put your love in action this season and if we could all do that all year round.. think about what kind of world we would have.

One way I like to show love is by cooking or baking something homemade and from the heart to share with others.   This season I like most people will be doing a lot of that.

The other day I made my husband’s unit at work peppermint bark.  That simple recipe can be found on this blog in-case you have never tried to make it before.  It’s simple and easy.

Gluten Free Peppermint Bark

One other recipe that I make usually around the holidays is Banana nut bread. It’s another easy recipe and is so good in the toaster oven or just cut up with some sugar and cinnamon sprinkled on top. Or if your a chocolate lover like myself spread some nutella right on top of a piece of banana nut bread it really hits the spot.
What ever you choose to do this Christmas Season choose to do it in Love and see how long you can keep sharing this free gift…as the saying goes be the change you would like to see in the world.

In Love, Jane

What you’ll need for Banana Nut Bread: (I double this recipe to get 2 loaves)

3 very ripe bananas, peeled
1/3 cup melted butter
1 cup of sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose gluten free flour
1 cup of walnuts or if you don’t like nuts you could use chocolate chips

Directions:
Preheat the oven to 350°F (175°C), grease a 4×8-inch loaf pan.
In a mixing bowl, mash the ripe bananas until smooth.
Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the gluten free flour.
Pour the batter into your prepared loaf pan. Bake for 1 hour(check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve

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Pumpkin Cookies

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Thanksgiving is such a special time of year for our family.
For us it is a time to gather with family, share many laughs and remember all about what we have to be grateful for.

For us we usually gather at my Mother In-laws house everyone brings a dish to share. They aren’t all gluten free but my family and a few other family members bring gluten free dishes to share.
There is always plenty for everyone!

This year I wanted to try and make pumpkin cookies that my niece makes, she makes a non gluten free version and everyone always says how good they are. She’s a foodie like me and enjoys cooking and baking and all things food so I was so excited to try her recipe. I of course wanted to tweak it to a gluten free version.
During this week I did a trial run and tried them out at a Thanksgiving diner that was at our church with the Youth Group and I’m happy to say they were a hit.

So if your looking for a pumpkin cookie to try with cream cheese frosting, here you go.

Ingredients for Pumpkin cookies:
2 Cups Gluten free All purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 cup butter
3/4 cup white granulated sugar
3/4 cup brown sugar
2 tsp. gluten free vanilla extract
1 egg
1 (15 ounce) can pumpkin puree

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Ingredients for Cream cheese frosting:
1- 8 ounce package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar

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Directions:

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
Whisk gluten free flour, baking powder, cinnamon, baking soda, ground cloves and ginger together in a bowl. In a separate bowl beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are lightly browned, 25- 30 minutes.
Let cookies cool for about 5 minutes on sheets before removing to cooling racks.

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Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting and enjoy!
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**These cookies remind me of pumpkin roll, yummy!
Have a blessed wonderful Thanksgiving.

Gluten Free Peanut Butter Blossoms

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Peanut butter blossoms have always been a favorite at our house.  My mother in-law always makes them at Christmas time, she’s such a great baker.  I wanted to give them a try this year and see if her recipe could be made gluten free and guess what?  It’s awesome!  I hope that if they are a cookie you miss and would like to try again in a gluten free version you’ll give this recipe a try.

Peanut butter blossoms:

1 3/4  -cup sifted gluten free flour

1 1/2 tsp. of xanthan gum

1 tsp. Baking soda

1/2 –tsp. Salt

1/2- cup shortening

1/2- cup peanut butter

1/2-cup sugar

1/2- cup firmly packed brown sugar

1 egg

2 Tbsp. Milk

1 tsp. Gluten free vanilla

Hershey kisses

Directions:

Preheat oven to 375 F Sift together first 4 ingredients.  In a separate bowl, cream together rest of ingredients very well.  Gradually add flour mixture.  Roll dough into balls then roll in white sugar.  Place on parchment lined cookie sheet.  Bake at 375 degrees for 8 minutes or until cookies start to crack.  Remove from oven then place Hershey kiss on top of each cookie, pushing down.  Bake for 2 more minutes.  Place on cooling racks, once cooled place in an airtight container.

Italian Christmas Cookies

These are so lite and the little ones love to decorate them and eat them.

These are so lite and good. The little ones love to decorate them and eat them.

I wanted to try something new this year and found it in this simple recipe for Italian Christmas cookies. It is a mix between a sugar cookie and a cut out, best of both if you ask me. They remind me of those sugar cookies you can buy at Walmart that the kids love, with all the great icing on top but of course taste a tad better being home made. If you’d like the recipe here is all you will need.

Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
1- 15oz. ricotta cheese
2 teaspoons of gluten free vanilla (McCormick)
4 cups of all-purpose gluten free flour (I make my own mix and you can find that on this blog) add 1 1/2 tsp. of xanthan gum to flour mix
1 teaspoon salt
1 teaspoon baking soda

For the Frosting:
1/4 cup of softened butter
3 cups of confectioner’s sugar
1/2-1 teaspoon vanilla (gluten free McCormick)
4 Tablespoons of milk
Sprinkles to decorate

How to put it all together:
In a bowl, cream butter and sugar. Add the eggs, one at a time beating well after each one. Beat in ricotta and vanilla.
In another bowl combine flour, salt and baking soda. Gradually add to creamed mixture.
Drop by rounded teaspoonfuls on a parchment lined cookie sheet about 2 inches apart. Bake about 14 minutes at 350F. Remove to wired cookie racks to cool.

Time to make the frosting.
In a bowl, cream softened butter, sugar, vanilla and milk. Mix for a little while frosting will come together. Frost cooled cookies and immediately decorate cookies.
*TIP If frosting stiffens up on you just take a wooden spoon and mix again it will become soft. Also put sprinkles into a bowl and dip the frosted cookie into the sprinkles gently, they will stick that way.

Modified from Taste of Home recipe.
Have a Blessed Christmas!

Gluten Free Buckeye Brownies

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Buckeye Brownies

For Brownie:

1 package of gluten free brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13″x9″ baking pan according to package directions. Let cool.

For Middle Layer:

2 cups powdered sugar
1/2-cup butter, softened
1 (8 ounce) jar of creamy peanut butter

Mix powdered sugar, 1/2-cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (6 ounce) package of semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

 

 

Adapted from Handy Dandy Recipes

New Spins on Some Oldie But Goodies…Cupcakes

gluten free cupcakes with berries Blueberry muffins with brownbutter icing Coffee frosted cupcakes Gluten Free Blueberry muffinsThis is how I spent part of my weekend, baking for a bake sale. 
Our youth group at church participated in a Doggie Days Festival in our area.  The goal was to raise funds for an off leash dog park actually it will be the first of it’s kind for our area.
Yes we are a bit behind the times with somethings but there are strives to move forward at the same time there is a love for the small town surroundings that seem to be fading way too fast.

The pictures above are the gluten free goodies that I made for my donation to the bake sale table.  Blueberry cupcakes with and without brown butter frosting.

A vanilla butter cupcake with butter-cream frosting with berries and some with coffee frosting.

I was glad to try some new frosting and batter recipes out.  I think they where enjoyed by everyone who ate them, the nice compliments and thumbs up where a good indication.

Also I was glad that there where some leftovers to share with the soup kitchen that will be starting this Tuesday at our church as well.  Share the love I say.

If you would like to make any of these goodies here are the recipes.

Blueberry cupcakes with Brown butter frosting
2 cups sugar
4 eggs
2 1/2 sticks softened butter
3 3/4 cups gluten free all purpose flour + 1 1/4 tsp. xanthan gum(recipe on this blog)
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 tsp vanilla

1 tsp of cinnamon
2 cups of frozen or fresh blueberries
cupcake liners

Mix dry ingredients together in a bowl and set aside.
*To make buttermilk- add 2 TBSP of vinegar( reg clear) to a 2 cup measure then fill rest of cup with milk. I have used skim milk,1%, and 2% milk- they will all work, but I found the 2% works best. I usually make this first and set aside before I mix anything else.
After mixing buttermilk and dry ingredients,
Cream together sugar, eggs, and butter till thick consistency
Then add flour mix and buttermilk to creamed mixture, alternating dry with buttermilk. Batter will be thick add the blueberries last and mix them in by hand.
Bake using muffin tins and cupcake liners.
Bake at 350 degrees for approx 18 minutes. Done when knife comes out clean.
Let set before flipping out of pan- I let it set about 10 minutes.
Cool before icing

Brown Butter Frosting
You will Need:
1 stick of unsalted butter
2 cups – 3 cups of confectionery sugar
1-2 Tablespoons of milk

Melt 1 stick of unsalted butter in a frying pan melt till butter becomes slightly brown almost golden. You will start to smell the nutty fragrance be careful not to burn it. Take off the heat, let cool slightly and add 2 cups of confectioners sugar and mix well. If mixture is too dry add a little milk to loosen. (I had to do this) Just play with it till you find the right consistency that you are looking for. Let icing cool completely and then frost cupcakes and enjoy!

To make the vanilla butter cupcakes just follow the recipe above just don’t add the cinnamon and blueberries.

Here’s the recipe for Gluten Free Butter-cream Icing:
2 sticks of softened butter
2 lb. bag of confectioner sugar
1 TBSP vanilla
Pinch of salt
Add milk a little at a time until you reach desired consistency.
* Add 1 teaspoon of Pure coffee extract from McCormick to the butter cream recipe to make the coffee frosting.
*Use butter cream frosting recipe from above and add your favorite berries as a nice addition to the vanilla butter cupcakes.
I don’t know about you but I love when you can take one recipe and tweak it to make a couple different versions.
Enjoy the day!

Twinkie Cakes

Good morning folks!  What a beautiful morning we are having here in PA.  The birds are singing, the air is just crisp not ridged and there is a sure promise that spring is around the corner.

Yesterday I was in the kitchen just playing with a new tool I found down in Reading, PA at the China and glass store.  I love that place.  If your like me and love to cook and bake this place is for you.  They have every gadget imaginable.  And ones you never even thought of 🙂

What I picked up last time I was there was a whoopie pie pan.  It holds 12 little halves.  That way you end up with a half dozen whole twinkie cakes  when your done.

whoopie pie tin

I myself haven’t quite come up with the right whoopie pie recipe that I am 100% good with but what I found was something a little different and my Jenna loves them.

I call them Twinkie Cakes.  They remind me of a twinkie but in a much different form.  They look kinda like whoopie pies but much bigger and fluffier, like a twinkie and the cream filling goes all the way through the entire cake…mmm 🙂

Twinkie Cakes

These make a nice little snack for after school or just the right size for dessert after supper.  If you’d like to give them a try here is what you’ll need.

For the cake part:

All purpose gluten free flour ( I use the recipe on the blog)  1 3/4 cup plus 2 Tablespoons

1 cup of white sugar

2 eggs

1 and 1/4 sticks of softened butter

1 tsp. baking powder

1 1/4 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 tsp vanilla

1 tsp. of xanthan gum

Preheat oven to 350 F

Cream together the sugar, eggs, butter and vanilla

Mix all dry ingredients in a separate  bowl and set aside

Next to the cream mixture slowly add the dry ingredients and buttermilk taking turns to slowly incorporate them all together.

Fill the whoopie pie tins half way with batter or if you would like it fluffier fill 3/4 way.

Bake about 12 minutes till center comes out clean with tested with a toothpick.

Let cool completely on a cooling rack before icing.

The Center Icing recipe:

1/2 stick of butter softened

3/4 cup of confectioners sugar

1 cup of marshmallow fluff

1/2 Tsp. vanilla

Use an electric hand mixer and mix till everything is well incorporated.  Then take one 1/2 of a twinkie cake and spread with center icing on the flat side of the cake.   Use how much icing you like some people like a lot of cream in the center and others like just a little, it’s really up to you.   Then take another 1/2 and repeat and put together for one whole twinkie cake. Store in an airtight container and enjoy!  This recipe makes about 12 little twinkie cakes.

 

 

 

 

The Birthday Girl Turns 8

Jenna and more friends (2)

This past week my daughter turned the ripe old age of 8.   Aw to be that age again or for some of us would say no thank you.  I guess it all depends on your experiences growing up.  For me I say it was difficult but those experiences made me who I am today and I wouldn’t want that to change one bit!

As for my daughter she shared her birthday with a loving family and her closest 13 high energy  friends 🙂  It was a little snowy and chilly as you can tell by all the little red noses.  But they had a blast!  How about you?  I remember those days when the temperature outside didn’t affect one bit the amount of fun you were having 🙂

We spent the day out at Open gate Ranch.  What an awesome place to have a party or just to visit and take some lessons.  The people who run it are so kind.  They are so happy  to help you in whatever way they can.  As for Jenna’s party the kids had a blast!  Here’s their link if you would ever want to check them out. http://opengateranch.wordpress.com/

Jess (Stemmler) Stein and her sister Emily Stemmler made it so much fun for our kiddos.  They showed them all about the care of the horses, played games and then of course everyone’s favorite ridding the horses.

outside with more horsesHere are some of the kids outside learning about horse care from Jess.

Jenna and her friend Alyson with Nugget

Here’s a picture of Jenna and Alyson brushing Nugget.  He was such a good boy and loved the attention!

Here they are all lined up getting ready to play a game.  Jess and Emily had a unique way of teaching them about the different way a horse can run, gallop etc.   They had so much fun doing it, thanks Emily and Jess!

Jenna in the bathing stall

Jenna riding a horse (2)

Above is Jenna riding the horse named Joey.

Tyler riding at Jenna's partyDavid and Tyler on horses

Your never too old to ride horses at your sister’s/ cousin’s birthday party.  Tyler and my nephew David where good sports they hopped up on the horses and went around like the rest of the kiddo’s and of course did it with a smile!

Tyler at Jenna's 8th bdayJenna’s friends are learning the meaning of gluten free eating these days.  Some of her closer ones even check labels for snacks to make sure Jenna can have it before coming to visit, that’s super sweet!

Planning a gluten free party now a days is pretty easy.  Once you become familiar with what is available and what works and what doesn’t it all comes together.

For Jenna’s party we stayed with the cowgirl theme and birthday party staples. Also I don’t know how cowgirl it is but there was lots and lots of pink, Jenna’s favorite color.  What we had to eat was hamburger bbq, baked beans, bologna, cheese, grapes, strawberries, lots of chips and an amazing birthday cake baked by my friend Heather Unangst.  Heather bakes for other food allergies as well.   Heather doesn’t have celiac disease herself, she is just a super sweet person who felt a need to supply wonderful baked goods for others with food allergies.  So that everyone could enjoy!   I think that’s pretty awesome!

Jennas Bday cakeJenna 8th bdayMom and Jenna at bday partyThis cake was so moist and so delicious!  People that we where meeting for the first time didn’t know it was gluten free till I told them.  Heather and I talked about how we love when that happens 🙂  I can bake but when it comes to decorating that’s a whole different story, thank goodness for the Heather’s of this world!

I am so excited that she gave me permission to share her recipes here.  Jenna’s cake was half vanilla and chocolate and where it met in the middle it was marbled and it was so yummy!

 So if you would like to make a super yummy birthday cake for your kiddo, here is what you’ll need if you don’t have a Heather in your life 🙂

Gluten Free Chocolate wacky cake:
3 cups of gluten free all purpose flour (recipe from this blog) with 1 1/4 tsp of xanthan gum
2 cups sugar
2 cups water
1 cup canola oil
3/4 cup cocoa (use a 1/4 cup and press cocoa x3 to equal the 3/4 cup) I use Hershey’s cocoa
2 tsp salt
2 tsp apple cider vinegar
1 TBSP vanilla (I use McCormick artificial vanilla)
I mixed all the dry ingredients first and mixed well then added the rest of the ingredients. Once all mixed and blended- then add 1 TBSP of baking soda. Mix well
Grease and flour 9×13 pan with either organic shortening or butter and flour with flour mix. Pour batter in prepared pan let sit for 30 minutes then bake at 350 degrees for approx 30 minutes or until knife comes out clean.
*When baking for a half sheet size cake use  1 and 1/2 of what the recipe calls for and add an extra 1/2 tsp of xanthan gum. It may take a little longer to bake. It rose about 3/4 the height of the 9×13 pan.
After taking it out of the oven let the cake set about 10 minutes before flipping it out of the pan. Let cool completely before icing.

Gluten Free Vanilla butter cake:
2 cups sugar
4 eggs
2 1/2 sticks softened butter
3 3/4 cups gluten free all purpose flour + 1 1/4 tsp. xanthan gum(recipe on this blog)
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 tsp vanilla
Mix dry ingredients together in a bowl and set aside. ( I used the rice flour mix and added approx 1 1/4 tsp xanthan gum)
*To make buttermilk- add 2 TBSP of vinegar( reg clear) to a 2 cup measure then fill rest of cup with milk. I have used skim milk,1%, and 2% milk- they will all work, but I found the 2% works best. I usually make this first and set aside before I mix anything else.
After mixing buttermilk and dry ingredients,
Cream together sugar, eggs, and butter till thick consistency
Then add flour mix and buttermilk to creamed mixture, alternating dry with buttermilk. Batter will be thick.
Bake in 9×13 greased and floured pan. Grease with butter or organic shortening and flour with above flour mix.
Bake at 350 degrees for approx 35 minutes. If top starts to brown and center is not done, turn heat down to 325 til done baking. Done when knife comes out clean.
Let set before flipping out of pan- I let it set about 10 minutes.
Cool before icing

Gluten Free Butter-cream Icing:
2 sticks of softened butter
2 lb. bag of confectioner sugar
1 TBSP vanilla
Pinch of salt
Add water a little at a time until you reach desired consistency.
*For chocolate icing- do above recipe then add cocoa to desired taste- will also have to add more water for mixing.
*For peanut butter icing-
Use only 1 stick of butter and 1/2 cup of creamy peanut butter and then add remainder of above ingredients.
*For gluten/dairy free:
In place of butter, use 1/2 cup of coconut oil and 1/2 cup of organic shortening. Add the rest of above ingredients. I found this icing a little runnier than normal butter-cream icing, but you can still ice a cake and it tastes good. *Here’s a tip to  try 1/4 cup of coconut oil an 3/4 cup of organic shortening – might make icing a little stiffer.

Rolled Butter-cream Fondant:
1 cup of Karo-syrup red label
1 cup shortening ( I used organic shortening)
1/2 tsp salt
1 tsp clear vanilla extract ( I use McCormick)
2 lbs of confectioners sugar- sifted
In large bowl, stir together the shortening and Karo syrup. Mix in the salt and vanilla, then gradually mix in confectioners sugar until dough is stiff. If using a mixer use dough hook or knead by hand. It helps to add a little confectioner sugar at a time. Store in airtight container at room temp or in the refrigerator.
Roll out on clean surface dusted with confectioner sugar til 1/8 ” thick or thinner. Doing this recipe gluten free makes the fondant crack a little easier and palm oil has a lower melting point, so it gets a little more oily as it is handled- you may need to add confectioner sugar to mat and rolling pin while mixing.

Hope this recipe and our family stories encourage you and in some small way make your day a little more brighter!

Jeremiah 29:11

Good Day To Be In The Kitchen…It’s Cold outside Baby!

As I write this morning we are having a balmy 14 degrees F outside here in the great state of PA.

My daughter this morning was getting ready to go off to school for the day, she had on her cute hat and coat.   As we got up to the bus stop out came the gloves, wow!  I’m thinking good for her.  I didn’t even have to say anything.

Well not to celebrate to fast the next thing I know right before she hopped on the bus she takes them off, what? wait a minute what are you doing? Into the book-bag they went.  And off to school for the day she was…agh!

First thought I had was you little bugger and then I thought, I remember doing that too as a child.  What is it with children that they would rather be cold instead of keeping on the hat and gloves to stay warm?   Do we really need to conform to worldly pressures and what worldly pressure is there regarding a hat and some gloves, anyhow?

We’ll see how the conversation goes once she gets home.  Jenna has made the comment many times before, mom it’s warm on the bus.  OK, I can understand that.  I do remember now that I am writing, her saying she would wear them for recess, if they go outside, we will see 🙂  Some things stay the same no matter what generation your from.

Since it is so chilly today I think I’m going to spend some time in the kitchen where it’s warm 🙂

Today I’m going to make chocolate cake with a layer of peanut butter and nutella ganache, sounds yummy to me.

finished ganache cake

Here is what you’ll need if you’d like to try it.

Chocolate cake:

2 cups of sugar

2 cups of all purpose gluten free flour ( I use the recipe on this page)

2 cups of brewed coffee (cooled)

1 cup of black baking cocoa ( 10-12% fat content)

1 cup of mayonnaise

2 tsp. of baking soda

2 eggs

1 tsp. of vanilla

Peanut butter layer:

28 oz. Natural Creamy Jif

Ganache Topping:

1 cup of nutella hazelnut spread

1/2 cup of half and half or low fat Nestle coffee-mate

Preheat oven to 350F.  Grease 9X13 cake pan.

Directions for chocolate cake:

Mix dry ingredients in a large bowl put to the side.  In smaller bowl mix wet ingredients.  Pour wet into dry mixing on low till well incorporated. Pour batter into cake pan and bake for 40-45 minutes.   Take out of oven and put onto a cooling rack.

choc cake plain jpg

While cake is still warm you will add 3/4 of a 28 oz. jar of natural Jif creamy style peanut butter simple and wonderful.  Spread this over the top of cake while still warm so it spreads easier.  Let it set up for about 1/2 hour cake will continue to cool.

Nutella and Peanut butter

Peanut butter layer

Next you will make a ganache to pour over top the peanut butter layer

ganache over peanut butter layer

This is how you make that:

Take 1/2 cup of half and half or coffee-mate and warm on stove just about low simmer.  Take off of heat and pour into the nutella, which will be in a heat proof pan.  Slowly mix till smooth and in a liquid state, if there are lumps run it through a sifter.

Pour this immediately over top the peanut butter layer.  Let set up in refrigerator about 1 hour.   On a cold day I put mine outside in a picnic basket to cool 🙂   A wonderful friend of mine gave this to me as a Christmas present she is so talented.  She painted the top part free hand.  Thanks Michele!

picnic basket with cakepicnic basket closed

Hope this yummy bit of chocolate and peanut butter makes your day a little more enjoyable!

 

 

 

 

I Love Gluten Free Biscotti……

biscotti pic

One cookie that I absolutely love is biscotti. I love dunking it into my coffee in the morning and the evening, it’s just good any time of the day.

When I found out that we had to eat a gluten free diet this is one of the things that I truly missed.

I thought about trying to make them myself but I was so intimidated.

You can find them in the grocery store where gluten free snacks are sold.  But honestly they were never as good and they cost a fortune $7.00 for 6 biscottis really?!

So I went on a research mission and found a regular biscotti recipe and adapted it to make it gluten free.  I have to say I am so happy with the results.   And am no longer intimidated by making them 🙂

Here’s is what you will be need to make Almond Anise Biscotti:

1 cup roasted blanched almonds

1 Tablespoon of Anise seed crushed

1 cup sweet brown rice flour

1 cup all purpose gluten free flour (you can make your own, to find the recipe look under gluten free flours)

1 teaspoon of xanthan gum

3 large eggs

1 teaspoon pure vanilla extract – McCormicks is gluten free

1/2 teaspoon pure almond extract- McCormicks is gluten free

3/4 cup granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

For Chocolate Dipped Biscotti: (optional) you will need:

6 ounces of semi-sweet or bittersweet chocolate, finely chopped

Directions To Make Almond Anise Biscotti:

  Preheat oven to 350F. Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown and fragrant. Let cool and then chop coarsely. 

Reduce oven temperature to 300 degrees F  and line a baking sheet with parchment paper.  

In a small bowl whisk the eggs with the vanilla and almond extracts.  

In a large bowl whisk the flours with the sugar, baking powder, xanthan gum and salt. Stir in the chopped almonds and anise seeds. Then add the egg mixture and stir until a dough forms, don’t be afraid to use your hands.

Divide the dough in half, and on a lightly floured surface roll each half into a 7 inch long log that is about 3 – 4 inches wide. Transfer logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch (log will spread during baking so remember that when placing them on the sheet). Remove from oven and let cool on a wire rack for about 10 to 15 minutes.

Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 – 1/2 inch thick on the diagonal. Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. (The longer you bake the biscotti the more crisp and crunchy they will be.) Remove from oven and let cool.  If you want them dipped in chocolate as the picture is above see directions below. 


For Chocolate Dipped Biscotti:

Place 4 ounces of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove from heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one biscotti at a time, dip bottom into the melted chocolate and place on a parchment or wax paper- lined baking sheet. Once all the biscotti have been dipped in the chocolate, place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Then store in an air tight container for several weeks.

biscottiWP_0025831 (2)

As always Enjoy!