These bite sized treats are chocolatey goodness surrounded in a whirl of puff pastry. Paired with a glass of milk, the chocolate whirls make a scrumptiously light dessert! This recipe was inspired from the “Chocolate Whirls” in The Ultimate Cookie Book by Catherine Atkinson.
1/3 cup superfine sugar
6 tbsp cocoa powder
1 lb 2 oz puff pastry
2 tbsp softened butter
golden raisins (to taste)
First mix the sugar, cocoa powder, and eggs together until smooth. Next, spread the softened butter over each puff pastry sheet until evenly distributed, then cover with the chocolate mixture. Sprinkle desired amount of raisins over the pastry. Roll the dough into a scroll shape then cut into sections about an inch wide. Place on a baking sheet and put in the oven at 425F for 10-15 minutes. Once the Whirls are cooled, lightly dust them with powdered sugar.
To make the batter for the french toast, we used one large egg, a dash of milk, a teaspoon of sugar, and a small splash of vanilla extract. This made four pieces of french toast. Then, we dipped the pieces of gluten free bread in the batter and flipped each piece. We have found that it takes longer to for the gluten free bread to soak up the batter so you will need to let is soak longer than normal french toast. We cooked the french toast until golden brown on each side. It tastes great with sprinkled powdered sugar and syrup on top!
If you’re looking for an easy, tasty breakfast, look no more! The recipe you’re about to read is simple and rewarding. Just a few notes on the ingredients: if you don’t have vanilla sugar, feel free to use vanilla extract. Also, we used coconut oil because 1) it’s one of the healthiest oils and 2) the coconut oil gives the waffles a hint of “island bliss”. If you choose to use coconut oil, warm the milk a little to make sure the coconut oil doesn’t harden. On the other hand, if you use another oil (eg. canola oil or vegetable oil) you don’t need to warm the milk. And now, without further ado…
1 cup flour
1 cup milk
1 1/2 teaspoons sugar
1 teaspoon vanilla sugar
1 teaspoon baking powder
pinch of salt
3-4 tablespoons coconut oil
First combine the flour and baking powder in a bowl. Add the eggs and 1/4 cup of the milk. Mix well and add the sugars and salt. Add a 1/2 cup of the milk and mix well. Lastly, pour the oil and the last of the milk into the bowl and mix until the texture is smooth and liquidy.
According to the directions of your waffle maker, bake the waffles. Top with blueberries and maple syrup and enjoy this tasty breakfast!
Yet another recipe from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace! These cinnamon-apple muffins are very yummy, gluten-free, sugar-free, and guilt-free! Perfect for a healthy snack!