GfreeWifeys's gluten-free lasagna is a simple and delicious way to impress your friends and family. Make it basic or jazz it up with veggie or cheese layers
On December 22, 2017. I shared a couple of my favorite holiday treats with the readers of the Canadian Celiac Association, Toronto Chapter. Now that the holidays are over I wanted to share those recipes here with you so you can whip them up at the next holiday or anytime you fancy. As a Celiac, the holidays are hard to avoid the gluten cookies everywhere and cookie exchanges and these times can be especially challenging if you have kids !! have some treats on hand in the freezer so you can pull out a few portions as needed. Here is what I shared with the CCA and wishing you all a fabulous fun and healthy glutenfree year ahead.
I have two sisters. Of the three of us, two are confirmed celiacs so far. That’s how my website GFREEWIFEY came about. Two celiac sisters showing different perspectives of gluten-free life from Georgian Bay to the GTA. For now it is just my passion project, however, I often enlist my sister for help. She helps me with gluten-free lifestyle posts about food, restaurants, beauty health and wellness with lots of celiac awareness and events. All of us sisters were in girl guides so when we think of a perfect holiday treat the tradition of the chocolate mint fundraiser cookie comes to mind. When I asked my sister to do a day of holiday baking and whip up a batch she was in and even helped create this vegan version, little did we both know the science of chocolate would test our sisterly bond.
WHAT WE USED…COOKIES
3/4 C gfree flour
1/4 tbs xanthum gum
1/2 C vegan cocoa powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 C sugar
4OZ melted chocolate (we went through a lb but you only will need another 1/2 lbs to glaze the cookies)
5 tbs coconut oil
1/4 tbsp pure vanilla
1/2tbs 1tbs peppermint extract
While the oven is preheating to 300F line a baking sheet with parchment paper. in a double boiler melt the chocolate and coconut oil then mix with the dry ingredients until your dough ball forms. Roll out to 1/4 inch thick ( if to thin will burn and fall apart if to think will crack and crumble) I suggest the traditional rounds our patience was tested when we tried to be professional food bloggers and make holiday-themed shapes with limited success. All part of the sisterly baking day bonding. Cut the rounds to 1 1/2” rounds, place on cookie sheet and bake 5-7 mins. we gave ours a spin on the middle rack halfway through. While the cookies cool prep the chocolate glaze. this is where that science experiment comes in. We obviously tested the cookies before cool and decided they were not minty enough so we tried adding mint to the chocolate glaze WARNING
Any sign of water near the chocolate and it will seize immediately, So we increase the mint in the cookies and glazed in pure chocolate. The peppermint oil should be pure for this reason!
These chocolate mint thins are sure to be a glutenfree holiday favorite and gone just as fast as the holiday season.
Show us how your Chocolate mints turned out on social media using #GFWFOOD or contact us on the website. Happy holidays GFREEWIFEY