Gluten Free Cranberry Almond Biscotti Recipe Recipes Recipe For Meatloaf

CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

GLUTEN-FREE KETO MEATLOAF

Steps:

• Preheat the oven to 375 degrees F. Grease the bottom of a rimmed baking sheet with 1 tablespoon of the olive oil. Set aside.
• Put the mushrooms in a food processor and pulse until finely chopped but not mushy and blended, about 10 times.
• Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 1 minute. Stir in the mushrooms and cook until lightly browned, about 3 minutes; some liquid will be released but should evaporate while cooking. Add the tomato paste and cook 1 minute, stirring to coat the mushrooms. Transfer the mushroom mixture to a large bowl and set aside.
• Add the red peppers and remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook, stirring occasionally, until light brown and well caramelized, about 10 minutes. If the bottom of the skillet starts browning too quickly, add 1 teaspoon of water and scrape with a wooden spoon. Add the red peppers to the mushroom mixture. Add the ground chuck, ground pork, Cheddar, parsley, Parmesan, almond flour, thyme, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix to combine.
• Transfer the meatloaf mix to the prepared baking sheet and form into a loaf. Arrange the strips of bacon over top in a single layer. Bake until an instant-read thermometer inserted in the middle of the loaf registers 165 degrees F, 50 to 60 minutes. Let rest for 10 minutes before serving.

GLUTEN FREE CRANBERRY BISCOTTI RECIPE

Steps:

• Preheat oven to 350°. Line a baking sheet with parchment or wax paper.
• Mix together flour, baking powder, salt, cardamom, and nutmeg; stir until combined. Add in the cranberries and pecans and stir. Set aside.
• Place butter and sugars in a large bowl and blend until light. Add eggs and vanilla, blend until thoroughly combined.
• Slowly add the flour mixture to the wet mixture and blend until thoroughly combined.
• Transfer the dough to a garbanzo bean floured, work surface and knead until the dough just comes together (do not over knead). Add a little more flour if needed to the work surface. Divide dough into 2 equal sized halves, place halves onto the parchment or wax paper on the baking sheet. Shape each loaf into a 12-inch square or a rectangle, ½" thick loaf.
• Bake the loaves until they begin to crack and they are a uniform light brown. Approximately 35 minutes. Set aside to cool.
• Reduce oven temperature to 300°.
• Once loaves are cooled, place on a cutting board. Using a serrated knife, cut each loaf on the diagonal into 20-24 pieces. We suggest making the cuts ½" wide. Remove the paper from your baking sheet. Place the cut pieces onto the baking sheet with one cut side facing up and the other cut side flat on the baking sheet. Bake for 11 minutes until lightly toasted. Rotate so the opposite cut side is facing up and bake for another 5 minutes until dry and crisp. Cool.
• Melt bittersweet chocolate in microwave until just melted, use a little butter if necessary. Using a spoon, drizzle over the cooled biscotti.
• *We fresh mill our garbanzo beans on our Wondermill 1-2 beans at a time and it makes wonderful fresh garbanzo bean flour.