Grain Free Biscotti

Sometimes you just need a little crunch in your gluten free life.  This recipe for Grain Free Biscotti will satisfy that craving.  Free from grains, refined sugar and casein; these biscotti can be served plain or dipped in chocolate.  Be creative with your add in’s…chocolate chips, diced fruit, nuts/seeds.  These biscotti freeze beautifully so make a batch and save some for later.

Grain Free Biscotti

Grain Free Biscotti


3 1/2 Cups Blanched Almond Flour
1 1/2 teaspoons Baking Soda
1/4 teaspoon Sea Salt
2 teaspoons Organic Ground Cinnamon
1 1/2 teaspoons Organic Ground Ginger
Dash of Organic Ground Cloves
1/2 Cup of Optional Ingredients:  slivered almonds, chopped pistachios, currants, or chocolate chips.
2 Large Eggs
1/4 Cup Maple Syrup
3 teaspoons Vanilla Extract
2 teaspoons Almond Extract
1/3 Cup Coconut Oil (melted)

Biscotti Dipped in Chocolate

Biscotti Dipped in Chocolate



Preheat oven to 340 degrees F. (no, that’s not a typo).

Line a cookie sheet with parchment paper.

Mix together the dry ingredients in a medium sized bowl.

Whip the eggs, maple syrup, vanilla and almond extract with a hand mixer in a small bowl.

Add the wet ingredients to the dry ingredients and mix with the hand mixer until incorporated.

Add the coconut oil and continue mixing until the oil has been absorbed into the dough.

Split the dough into 2 equal portions and form 2 loaves approximately 4 to 5 inches wide and 1/2 inch thick.

Bake the loaves for 25 minutes or until the loaves begin to brown around the edges.

Remove from the oven and cool for 20 to 30 minutes.

While the loaves are cooling, turn the oven temperature down to 300 degrees F.

When the loaves are cool, slice the loaves into 1/2 inch slices.

Lay the slices flat and bake for 20 to 35 minutes, watching so they do not burn. The longer they bake the crunchier they will become.

Remove from the oven and allow the biscotti to cool for 30 minutes.

You can eat the biscotti plain, or dip into melted chocolate and sprinkle with nuts or sea salt.

Healthy Snacks, Recipes, Sweets and Treats

Gooey Grain Free Brownies

Gooey Grain Free Brownies

Gooey Grain Free Brownies

I am not a chocolate lover, but was asked if I had a recipe for “gooey brownies”. This recipe certainly fits the bill; super moist, almost fudge like.  You can see from the photo that I cut these into small squares as they are quite rich. These brownies can also be made without eggs, by using the substitution at the bottom of the page or your favorite egg substitute.


6 Tablespoons Pastured Butter (unsalted is best for this recipe)
9 ounces Dark Chocolate (Enjoy Life Dark Chocolate Chips work well)
2/3 cup Coconut Sugar or 1/3 Organic Maple Syrup and 1/3 Cup of Coconut Sugar
1 Tablespoon Raw Cacao or Cocoa Powder
1/2 teaspoon Sea Salt (1/4 teaspoon if using salted butter)
1/2 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1 Tablespoon Vanilla Extract
1 1/2 teaspoon Chocolate Extract (optional)
2 Large Pastured Eggs, (NOTE the eggs I purchase from my local farm would be considered “Extra Large” eggs at the grocery store)
1/3 cup Tapioca or Arrowroot Flour (I recommend tapioca flour for this recipe)
2 teaspoons Coconut Flour


Preheat oven to 350º F

Grease an 8×8 Pyrex/Glass square pan (you can use butter or coconut oil for this task)

Place butter and chocolate in a medium sized sauce pan.

Melt the butter and chocolate over low heat, stirring frequently to prevent scorching.

When the chocolate and butter have melted, remove the mixture from heat.

Whisk in coconut sugar (or maple syrup/coconut sugar combination), sea salt, cinnamon, ginger, vanilla and chocolate extracts until well combined.

Whisk in eggs, one at a time (if you are using a chia/flax egg substitute mix in all at once).

Whisk in tapioca flour, baking powder, raw cacao/or cocoa, and coconut flour.

Allow the batter to “rest” for 3 to 5 minutes.  Give the batter another whisk prior to pouring it in the pan to bake.  The batter should be very smooth/pourable.  If your batter is too thick, add another tablespoon of melted butter and whisk to combine.

Pour the batter into the greased pan and smooth with the back of a spoon so that it is even.

Bake for 25-30 minutes until the edges are just pulling away from the edges of the pan.

Cool for at least an hour and then cut into small squares.

NOTE:  For those with Egg Allergies you can use the following substitution (double for 2 eggs).

1 large egg = 1 Tablespoon of ground chia or ground flax seeds mixed with 3 Tablespoons hot water.  Allow the mixture to sit for approximately 5 minutes before using.

Recipes, Sweets and Treats

Bacon and Sweet Potato Pie

Bacon and Sweet Potato Pie

Bacon and Sweet Potato Pie

Sometimes inspiration comes from the strangest places.  Such was the case yesterday when a friend posted a video on Facebook.  The recipe was in German, and with our bandwidth running low, I could not watch the video.  The photo of this savory pie told the story and my friend confirmed the ingredients:  white potatoes, shredded cheese, bacon, salt and pepper.  The photo was incredible, so I thanked my friend for sharing the recipe and told her I would be making this for dinner….and I did!    I took a little creative license with the recipe; substituting sweet potatoes for the white potatoes, adding sliced onions, and a few extra spices to boost the flavor.

The photo showed that this was prepared in a cast iron skillet,  but I opted for a deep dish pie plate.  The baking time is about 2 hours, but it’s well worth the wait.  The most difficult part of this recipe is the smell wafting through the house, waiting for this savory pie to finish baking.


2  Medium Organic Sweet Potatoes (peeled and sliced into 1/8 inch rounds)
1 Medium Organic Onion (sliced thinly)
1 1/2 Cups Shredded Cheddar Cheese
1 Pound of Sliced Bacon (or more if you love bacon)
Sea Salt (to taste)
Freshly Ground Pepper (to taste)

Optional:  2 teaspoons Organic Ground Ginger, 2 teaspoons Turmeric, 2 teaspoons Smoked Paprika.

Baking the Bacon and Sweet Potato Pie

Baking the Bacon and Sweet Potato Pie


NOTE:  I placed a baking sheet on the lower rack of the oven in case this pie oozed, and it did!  You can place the pie plate/skillet directly on the baking sheet to catch any drippings….I will do this next time.



Preheat oven to 350 degrees F.

In a large bowl toss the sliced sweet potatoes and onion slices with the salt pepper and optional seasonings.

Line the pie plate or cast iron skillet with bacon slices.

Layer the sweet potatoes and onions on top of the bacon.

Add a layer of shredded cheese.

Top with another layer of sweet potatoes followed by more cheese.

Press down gently to compress the ingredients in the pie plate/skillet.

Top with sliced bacon to form a spiral pattern, tucking the ends of the bacon into the edge of the pie plate.

Bake for 2 hours or until the potatoes “are pliable/yield” when a fork is inserted.

Savory Sweet Potato and Bacon Pie

Savory Sweet Potato and Bacon Pie

Allow to cool for 10 minutes before slicing.

Main Courses, Recipes