Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Friday, June 7, 2013

Toasted Coconut Dark Chocolate Gluten Free Biscotti

Gluten free, egg free, nut free biscotti?!  Absolutely!  After a few attempts that didn't turn out so well, we have a winner!

When my husband came home from work today, he said,  "Wow, something smells good!  Are we having cookies for dinner?"

Oops... dinner!

These little biscotti turned out exactly how I like them, soft after a dip in coffee, full of flavor, crisp yet tender.

2 c Natalie's Gluten Free flour mix
1 1/2 t baking powder
3/4 c sugar
1 stick butter, softened
1 t vanilla
1/4 t salt
 3 t Ener-G Egg Replacer whisked with 4 T warm water
 1 c toasted sweetened coconut flakes
1/2 (approx. 2 oz) high quality dark chocolate (like PASCHA's 55% CACAO), cut into chunks

1.  Preheat oven to 350 degrees.
2.  Line edged cookie sheet with parchment paper, spread coconut out on parchment paper.  Cook in oven 3-5 minutes, keeping a close eye on it so it doesn't get too dark.  Remove from oven when golden brown.  Set aside to cool.

3.  In a medium bowl, whisk together flour and baking powder, set aside.
4.  In mixing bowl, combine sugar, butter, vanilla and salt.  Mix on medium speed until creamy.
5.  Slowly add egg replacer to sugar mixture and mix just until combined.  Add flour to mixer one cup at a time and mix just until combined.
6.  Stir in toasted coconut and dark chocolate chunks.
7.  Shape into 6 inch rolls then place on parchment paper lined cookie sheet.  Flatten the roll to about 3/4 inch thick.

8.  Bake 40 minutes or until lightly golden.  Remove from oven and allow to cool about 30 minutes.
9.  Cut the biscotti diagonally into 1/2 inch slices.  Place cut side down on cookie sheet and bake 20 minutes.  Turn biscotti over and bake another 5-10 minutes or until golden.  Remove from oven and cool on wire rack.

This recipe has been shared on: 
Simply Sugar & Gluten Free's Slightly Indulgent Tuesdays
Real Food Allergy Free's Allergy Free Wednesdays

Wednesday, June 5, 2013

Raspberry Dark Chocolate Scruffins

There is a little bread company/bakery near our house that I use to visit every now and then on my way to work.  They made scruffins which I fell in love with the first time I tried them.  Scruffins are somewhere between a scone and a muffin.  These Raspberry Dark Chocolate Scuffins are soft, tender and light and made with PASCHA's Organic Dark Chocolate.

2 c Natalie's Gluten Free Flour Mix
1 T baking powder
1/2 t salt

1/3 c sugar
3/4 c half n half
1/4 c coconut oil (melt before measuring)
1 T vanilla

1 c fresh raspberries
1/2 PASCHA 70% CACAO bar, broken into chunks

1.  Preheat oven to 350 degrees.
2.  In a large bowl, whisk together flour, baking powder and salt.
3.  In a separate bowl, combine sugar, half n half, coconut oil and vanilla.  Mix well. Add flour mixture and stir just until combined.
4.  Line cookie sheet with parchment paper.  Drop about 1/3 c of batter onto cookie sheet, spacing 2 inches apart.  Bake for 20 minutes or until toothpick comes out clean.

Easy and delicious!

This recipe has been shared at these great blog parties, which are full recipes and ideas:
Vegetarian Mama's Gluten Free Fridays
Cybele Pascal's Allergy Friendly Fridays

Monday, June 3, 2013

PASCHA Organic Dark Chocolate

Hold on to your hats folks!  This week is dedicated to chocolate!!

When I went to the Gluten Free Allergen Free Expo this spring I was thrilled to meet a new company called PASCHA.  They generously asked if they could send me some samples to try.  Of course, I was eager to agree.  I mean, who could turn down chocolate?!

On May Day, my Mom and I were out running errands together.  On our way home, the rain turned into SNOW.  I had been trying to have a good attitude about our long winter, but enough is enough and I was bummed out to see it snow.  We came inside and the house was cold, so I turned the heat back on...on May Day!   It was so cold, I kept my coat on and started a pot of fresh coffee to warm us up.  As the coffee brewed, the doorbell rang.  A box PASCHA chocolate arrived!!  My dreary day was about to become much brighter.   The timing could not have been any better!

The packaging is beautiful, elegant and something I would be proud to give as a gift.  The more I read on the labels, the more excited I became.  I read out loud to my Mom, "It's Organic!  Free from peanuts, tree nuts, dairy, soy, eggs, fish, wheat and gluten!  Made in a dedicated facility!   No GMO's!  And it is FAIR TRADE too!!!"  See what I mean?!  What a winning combination, wrapped up in delicious, smooth dark chocolate.  We opened the 55% CACAO with Cocoa Nibs and savored every little bite with our cup of coffee.  PASCHA is quality through and through!  It is passionately pure!

What more could you ask for?  Nothing... except a sample for one lucky reader.  You can enter below using Rafflecopter (easy to use) for your chance to win three PASCHA Organic Dark Chocolate Bars.

You can purchase this wonderful chocolate through PASCHA's online store, available in five wonderful varieties.  My favorite is the 55% Cacao with Cocoa Nibs.  The little crunch blends nicely with the smoothness of the dark chocolate .

Check out my Raspberry Dark Chocolate Scruffins & Toasted Coconut Dark Chocolate Biscotti recipes featuring PASCHA Organic Dark Chocolatea Rafflecopter giveaway

All opinions are strictly my own :)