And now for something completely different!
I was delighted to be invited over to Esme’s blog – CookandEnjoyRecipes – The Recipe Hunter, this past weekend. I’m not the world’s best baker, but I do have a few good recipes in my stash and these gluten-free biscotti are definitely in the ‘delish’ category. Check it out!
Please meet our awesome Canadian author, writing under the pen name of D.G. Kaye.
Hello readers of Esme’s wonderful blog. My name is Debby Gies. I’m a writer/blogger and author of 5 books, soon to be 6! I’m a nonfiction/memoir writer who writes under the pen-name of D.G. Kaye, writing about women’s issues, self-esteem empowerment and surviving emotional abuse growing up with a narcissistic mother.
I came across Esmé’s blog by reading a reblog a fellow blogger had posted, joined in the conversation, and before I knew it, Esmé had kindly invited me to share a post here.
I live on a dairy-free and gluten-free diet which I began 18 years ago when I was first diagnosed with Crohn’s disease and began studying the disease, searching how to combat flare-ups without drugs. I learned a lot about how dairy and gluten were my intestine’s worst enemy and subsequently, I’ve been living drug-free ever since. But today I’m not going to talk about that journey, one I’ve shared on many blog posts and in some of my books, but rather, I wanted to share a delicious Biscotti recipe I’ve had for years now, and although baking isn’t my strong point, I’d have to say that anyone who has ever eaten these cookies begs for the recipe.
I will warn you all, when you start making these cookies, your arms will get a good workout as the batter becomes heavier, but hey, maybe we’ll burn up a few calories before ingesting them! But I will also add that anyone who has eaten them wouldn’t know they’re gluten-free, and quite frankly, those who aren’t gluten-free couldn’t care less because they are so delicious. Because of the work involved, I usually only make a few batches at one time once a year – Christmas time, because those family members who have become addicted to them almost expect them now and consider them a real treat. They know it’s the only time of year they will get some. And the good news is, they freeze beautifully. I’ve been known to have some packed away for 6 months in my freezer and you wouldn’t know it wasn’t freshly baked after taking one out and letting it sit for a mere few minutes before eating one. So without any further ado, here’s the recipe . . .
Nutty Biscotti – Gluten-free
Here are the list of ingredients you will need: Continue Reading at the Recipe Hunter . . .
Note * On the ingredient list I’ve used Buckwheat flour, but I forgot to add that I’ve also used 2 cups of Amaranth flour to make them which I found I much preferred because they come out lighter and softer on the inside. 🙂