Tuesday, December 15, 2015

Caramel Chocolate Pretzel Bark

I recently was looking through my old recipe index box and found this recipe for Caramel Chocolate Pretzel Bark.
I haven't made this in years. I substituted Gluten Free Pretzels for Regular Pretzels.
This bark is easy to make and taste terrific. It would make a great Holiday Gift.

Caramel Chocolate Pretzel Bark ~ Gluten Free

Line a 15 X 10 Jelly Roll pan with Aluminum foil

8 oz. Mini Pretzels or Sticks. I broke the sticks in half.
I used Gratify Gluten Free Pretzels ~  Sea Salt Sticks or use regular pretzels if your not Gluten Free

In a Medium Sauce pan combine over medium high heat
1 cup Butter, sliced
1 cup Brown Sugar, packed
Bring to a boil stirring occasionally. When it reaches a rolling boil, boil without stirring for 3 Minutes.

Pour over the Pretzels. Use a rubber spatula to help spread it evenly over the pretzels.

Bake in a Preheated 375* oven
For 5 Minutes
Remove from the oven and sprinkle on
12 oz. Semi-Sweet Chocolate Chips.
Let it sit for 5 minutes.
Use an off set spatula to spread out the Chocolate.
Sprinkle with Sea Salt, I used Himalayan Pink Sea Salt (salt to taste)

I let my bark harden for 1 hour at room temperature and then in the refrigerator for another hour or until firm.

Remove the bark from the pan, peeling off the aluminum foil.

Either cut your bark with a knife or break apart with your hands for a more traditional bark look.

I store my bark in the Refrigerator until ready to serve.


Facebook Gluten Free Page:
Print Friendly and PDF

Thursday, December 10, 2015

Simple Gluten Free & Low Carb Dinner ~ Chicken Thighs ~ Roasted Broccoli & Garlic and Zoodles

Simple Gluten Free and Low Carb Dinner
Boneless Skinless Chicken Thighs, Oven Roasted Broccoli & Garlic and Zoodles

1 Package of Boneless Skinless Chicken Thighs (or as mush as you need)
if there is any skin left on remove it

Place the Chicken in a bowl and Season to taste with:
Salt and Pepper
Fresh Minced Garlic
Seasoning Spice blend of your choice, I used Trader Joe's 21 Seasoning Salute
Drizzle with
2-3 TBL. Extra Virgin Olive Oil
2 TBL. Balsamic Vinegar
You don't want it drowning in the Oil/Vinegar,, use just enough to coat the Chicken

Toss the chicken around with tongs to make sure it is coated

Cover the bowl with plastic wrap

Place in the refrigerator to marinate for at least 1 hour

Spray a glass pan with cooking spray

Remove the Chicken from the bowl,  place in the pan and sprinkle with Parsley

Bake 425* for 20-25* or until the chicken reaches an internal temperature of 165*

Oven Roasted Broccoli and Garlic

Cut the Florets off the Broccoli
Place on a cookie sheet

Season with Salt and Pepper

1 whole clove of Garlic, remove skin and cut large pieces in half and place around the Broccoli

Drizzle with Extra Virgin Olive Oil

Roast in a 425* oven for 20-25 Minutes. Turning them over half way through.


Facebook Gluten Free Page:
Print Friendly and PDF

Monday, December 7, 2015

Pumpkin Cranberry Muffins ~ Gluten Free ~ Low Carb ~ Sugar Free ~ Dairy Free ~ Grain Free

If you are looking for a Gluten Free, Low Carb, Sugar Free, Dairy Free, Grain Free Muffins, check out this simple recipe.
These muffins are not a sweet muffin. They go along wonderfully with a cup of coffee or tea. I have made these many times.
My Husband has cut out white sugar from his diet and he really enjoys these. Cranberry's are naturally tart, if you find
these muffins not sweet enough you can use regular Maple Syrup if your not counting Carbs or Sugar intake.

Pumpkin Cranberry Muffins ~ Gluten Free ~ Low Carb ~ Sugar Free ~ Dairy Free ~ Grain Free

In a medium bowl whisk together:
6 eggs
add and whisk in:
¼ Cup Pumpkin Puree (Not Pumpkin Pie Filling)
½ Cup Coconut Oil, Melted
1 tsp. Vanilla Extract
¼ Cup Sugar Free Maple Flavored Syrup (See Footnote)

Add and whisk in:
½ Cup Coconut Flour (Sift or put thru a small strainer to remove lumps)
½ tsp. Salt
¼ tsp. Baking Soda
1 TBL. Pumpkin Pie Spice
Mix well

Add and fold in with a rubber spatula:
1-1/2 cups Fresh or Frozen Cranberry's (I kept mine whole or you can chop them)

Spray a muffin tin with cooking spray
use an ice cream scoop to evenly measure out the batter.
You will get 10-12 Muffins

Bake in a preheated 350* oven
for 30 minutes or until done

Remove from the muffin tins and cool on a wire rack.

These muffins freeze wonderfully:
After they are completely cooled  I wrap them individually with plastic wrap and place in a container in the freezer.

You can use regular Maple Syrup in place of the sugar free Maple Syrup flavoring if you are not Low Carb or Sugar Free. I like the brand
Maple Grove Farms. I am not sponsored by them.

Facebook Gluten Free Page:

I saw this recipe posted on Facebook but the person who posted it said they did not come up with the original recipe. I do not know who to credit for the original recipe. The only change I made to the recipe I saw posted on Facebook was to add extra cranberry's. 

Print Friendly and PDF

Tuesday, December 1, 2015

Sunflower Seed ~ Cheddar Cheese Crackers ~ Gluten Free and Low Carb

Looking for a quick and easy Gluten Free and Low Carb Cracker Recipe? Check out this simple and super tasty Cracker recipe

Sunflower Seed ~ Cheddar Cheese Crackers ~ Gluten Free and Low Carb

In a Food Processor with the blade add:
340 grams Raw, Shelled Sunflower Seed
Turn on the food processor for 30 second at a time checking until the seeds turn into a fine meal.
It took about 3 minutes with my food processor.

180 grams Finely grated Orange Sharp Cheddar Cheese (or regular cheddar cheese)
½ tsp. Salt
Pulse for 6-8 times or until blended.

Add through the shoot:
¼ cup of Water
Pulse until the dough forms a ball.

I lined my cookie sheet with a Silpat liner then a piece of Parchment paper.
(My Oven runs hot I use the silpat liner so they don't burn)

Turn the dough out onto the parchment paper, flatten out slightly then cover with another piece of parchment paper. Using your hands or a small silicon roller spread out the dough evenly and as thin as you can get it. This dough is very forgiving, if it starts to crack just press it back together. Peel off the top layer of parchment paper and sprinkle on some salt to taste.

Score the crackers into desired size pieces. I used a small pizza cutter being careful not to cut into the silpat liner. My edges were not even, you can always cut with a butter knife to make even edges.

Bake in a preheated 325* oven
For 30 minutes or until golden brown
I rotated my pans half way through for even browning.

The crackers peel easily off the parchment paper. Cool for a few minutes. Break the crackers along the scored lines and cool on a wire rack. Be careful as they are very hot. The crackers do harden up when cooling.

The middle couple of rows of my crackers were not done at 30 minutes. I placed them back in the oven for an addition 5 minutes or until done.

Completely cool the crackers on the wire rack before storing in a air tight container.


Facebook Gluten Free Page:
Print Friendly and PDF