Blueberry Pancakes with Cinnamon Maple Syrup

2 Comments

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Gluten Free & Dairy Free Blueberry Pancakes

2 Cups of  Artisan Flour Blend

1 Tablespoon of Sugar

4 teaspoons of Baking Powder

1/2 teaspoon of Sea Salt or Kosher Salt

4 Eggs, separated

2 Cups of Unsweetened Almond Milk

2 teaspoons of Pure Vanilla Extract

4 Tablespoons of Melted Non-Dairy Butter

Frozen or Fresh Blueberries

Measure dry ingredients into a large bowl and whisk. Measure almond milk, melt butter, crack and separate eggs. Beat eggs to stiff peak. Add the milk, vanilla, butter, and egg yolks to the dry ingredients and whisk until combined. Fold in egg whites carefully until fully incorporated. Fold in blueberries.

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Heat a large skillet on medium, butter the skillet, and ladle batter onto skillet. Flip when bubbles have formed on the surface.

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Cinnamon Maple Syrup

1 Cup of Pure Maple Syrup

2 teaspoons of Ground Cinnamon

Heat syrup and whisk in cinnamon.

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The Super Smoothie Even A Veggie Hater Will Love

7 Comments

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By now you probably know that if leftover spaghetti or cherry pie isn’t available for breakfast, I prefer a good smoothie.

The fruit in this “green” smoothie helps to outweigh all of the vegetable flavors. I love a veg smoothie, but I know many people who do not. You could easily serve this to non-veggie eaters in your life, and they would never know there’s 6 different vegetables in their glass.

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This smoothie has enormous health benefits which make it OK for you to enjoy spaghetti or a piece of cherry pie (or both) for breakfast on occasion. After all, we have our priorities. Life is much too short to eat a healthy breakfast every day.

My super smoothie will add vitamins, minerals, healthy fat, and fiber to your day. It also has ingredients that balance blood sugar, help boost brain function, are cancer fighting, immune and energy boosting, and will fight inflammation.

It’s a tasty, healthy way to begin your day.

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April’s Super Smoothie

*about four 16 ounce servings (my husband and I drink the whole thing!)

2 Cups Organic Spinach, packed

About 6 Organic Beet Greens

2 Large Organic Kale Leaves, stems removed

About 1/4 Cup Organic Parsley, packed

2 Organic Celery Stalks, with the leaves

2 Organic Carrots

1 Large Organic Banana

1 Medium Organic Apple, cored

8 oz. Organic Frozen Blueberries

1 Tablespoon Organic Tart Cherry Juice Concentrate

1 Tablespoon Organic Ground Cinnamon

1-2 Tablespoons Organic Raw Coconut Oil, solid

1-2 Tablespoons Brown Rice Protein Powder

16 ounces Filtered or Spring Water

Ice

Place everything but the ice in a heavy-duty blender and blend until smooth. Add ice, blend again until smooth. If you don’t have a heavy-duty blender like a Vitamix, etc. I would recommend cutting the recipe in half and blending in two separate portions.

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Cupid’s Breakfast Salad

12 Comments

~ Happy Valentine’s Day! ~ 

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This Valentine’s Day we’re thinking outside the chocolate box. Cupid is no dummy when it comes to starting the day off right. He has plenty of opportunities to eat sweets and goodies, but knows he’ll need to stay healthy and full of energy for the task at hand.

After all, being the symbol of love and master of attraction and affection is no easy task.

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Cupid’s Breakfast Salad is balanced beautifully with all kinds of vitamins, minerals, fiber, and healthy fats.

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There’s even a little bacon on top to add a bit of salty, smokey, goodness.

Cupid knows that bacon spells L-O-V-E.

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His dressing is made with tart cherry juice, the deep and romantic color of the heart. Tart cherries reduce inflammation, lower the risk of stroke, fight that tummy jiggle, and are loaded with melatonin to give a peaceful start to the day.

Cupid wants only what’s best for you when it comes to matters of the heart and health.

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“One cannot think well, love well, sleep well, if one has not dined well.” ―Virginia Woolf

Cupid’s Breakfast Salad

2 Cups of Packed Organic Spinach, stems removed

1 Organic Red Chard Leaf, stem removed and sliced

1/2 of an Organic Avocado, cubed

1/2 of a Small Organic Apple, cubed

1 Organic Clementine, peeled with a knife, sectioned

4-5 Organic Strawberries, cubed, plus some for garnish

1 Slice of Organic Bacon Cooked Crisp, crumbled

4 Organic Pecans, sliced lengthwise

1 Medjool Date, seed removed and diced

Toss all ingredients together in a medium-sized bowl.

Cupid’s Tart Cherry Dressing

4 teaspoons of Organic Lemon Juice

3 teaspoons of Pure Maple Syrup

2 Tablespoons of Avocado Oil

1/2 Cup of Organic Tart Cherry Juice

2 1/2 Tablespoons of So Delicious Greek Style Raspberry Coconut Milk Yogurt

Grated Rind of 1/2 of a Lemon

Pinch of Sea Salt & Freshly Ground Pepper

Rind of 1 Lemon

Place all ingredients in a jar and screw lid on tightly. Shake until emulsified.

Maple Nugget Cornbread

2 Comments

Hello and Happy New Year!

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I hope all of you had a wonderful holiday. As you may remember, we drove clear across the United States to visit with my mom, our son, some of Tony’s family and celebrate Christmas. We were able to stay for 11 days and even squeezed in an overnight trip to Walla Walla, WA to visit with Tony’s sister and her family.

But the time just sped by much too quickly!

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I filled my mom “bank” with lots of Brandon time and hugs and kisses and as much following him around, sitting next to him, and talking as he would tolerate. Which he did very well, by the way. He was very patient with that weird mom need to drink your child in and imprint everything about them on your brain no matter how old they are. That mom account never stays full for long though when you live 2700 miles from your child.

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The trip was certainly an adventure. The drive was actually not that terrible on the way there. Of course, you’re always excited when you’re headed toward your vacation destination.

The drive there went very smoothly, unless you count the 1500 miles it took us to figure out the heater in the rental car.

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Honestly, who makes a car heater so complicated! We didn’t notice it was necessary until we left Chicago and started heading toward North Dakota. Once the temperature dipped below 5 degrees, we were freezing!

All through North Dakota and Montana the temperatures at night were well below zero so I was so thankful when I woke from a cat nap (who knows where we were) to find I was hot. Tony had spent the quiet time figuring out how to work the heater.

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Somehow he was able to figure out that the air conditioning button needed to be on in order for the heat to work.

We drove from our home in New Hampshire to Chicago, from Chicago to Billings, Montana, and from Billings to Spokane, Washington. The roads were pretty good and the total time for the trip to Washington state…43 hours of driving.

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Now the trip home, that was a different story.

I didn’t keep track of the driving hours. We, well I say we but I mean Tony, had to drive home in a blizzard.

A blizzard that was so scary that I kept my eyes closed or had my face buried in a book and my foot on my imaginary brake for at least 2,ooo miles. We went from Spokane to Bismark (944 miles around 2:00 AM) where it started snowing heavily and continued to snow throughout the night. The next morning (still snowing and 12 below zero) we packed up at the hotel and made it through the ongoing blizzard to Toledo, Ohio (1084 miles 2:30 AM), then from Toledo to home (701 miles 12:30 AM).

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On the way, there were cars off the road, semi trucks jack knifed and off the road, a few horrible car wrecks that were cause for immediate prayer for whomever was involved, a traffic jam that lasted an hour, and lots and lots of trying to pass semis and plow/sanding trucks in big clouds of billowing snow that made it impossible to see.

The most dangerous part of the blizzard started in Wisconsin and didn’t stop until we were parked in our garage. We came home to at least a foot of snow in the driveway. Needless to say, we were quite happy to arrive home safely, eat a piece of toast, and crawl into our own bed.  

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I’m sure I will be hard pressed to get Tony to do a trip like that again any time soon.

In fact I think when we finally got home, I may have heard out of his mouth the words…never again. 

However selfish it may sound, the only thing I cared about was filling up my mom bank account.

Which I did, so it was worth it!

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Maple Nugget Cornbread with Maple Butter

1 Gluten Free Pantry Yankee Cornbread & Muffin Mix

1/4 Cup Pure Maple Syrup

1 1/3 Cups Almond Milk plus 2 Tablespoons of Fresh Lemon Juice (this makes “buttermilk”)

1 Large Egg

6 Tablespoons of Melted Organic Virgin Coconut Oil

Maple Nuggets (You can call him here to order: 802-489-2286)

Dairy Free Butter (I use the Soy Free Earth Balance)

Extra Pure Maple Syrup

Preheat the oven to 400 degrees. Measure the almond milk in a glass measuring cup and add the lemon juice. Set aside. Pour the mix into a medium sized bowl. Add the maple syrup, egg, and melted coconut oil. Add the almond milk mixture. Pour and spread into an oiled 8×8 square baking dish. Sprinkle with the maple nuggets. I probably used about three Tablespoons.

Bake for 17-22 minutes. Do not over bake or the cornbread will be dry. Remove from oven and set aside.

For the Maple Butter: For two people I fork whisked about 3 Tablespoons of dairy free butter with about 1 Tablespoon of Pure Maple Syrup until it was combined. Then I spread it in a nice dish and drizzled with more maple syrup.

Top cornbread with the Maple Butter and drizzle with Pure Maple Syrup. Serve warm.

41 Fabulous Gluten Free & Dairy Free Breakfast Ideas For The Holidays

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Have you decided what you’ll be making for breakfast on Christmas morning?

Just in case you haven’t, I thought it would be nice to gather all of my breakfast recipes into one place. There’s bound to be something here that will light up your taste buds and be perfect for your Christmas morning. Just click on the links!

Mixed Berry Crepes with Clementine Goat Cheese

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Salmon & Spinach Scramble

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Pumpkin Spice Smoothie

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Berry Scones & Bacon

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Cherry Braids with Almond Frosting

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Power Packed Breakfast Granola

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Fried Eggs Over Potatoes & A Side Of Berries

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Frosted Banana Love Bites

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Veggie & Cheese Omelette

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Berry Clementine Snack Cake

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What’s In The Fridge Smoothie

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Blueberry & Walnut Banana Bread

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Peanut Butter Swirl Banana Muffins with Chocolate Chunks

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Lemon Coconut Pots De Creme

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Easy Granola Bars

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Blueberry Cornbread

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Going Green Smoothie

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Anything Goes Granola

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Cinnamon Streusel Coffee Cake

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Because Sometimes, You Just Need To Start Your Day Off With Chocolate

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Banana Plum Tart

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Blogger’s Breakfast

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Apple Cinnamon Pull Apart Bread

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Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk

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Pumpkin Pancakes with Apple Maple Compote

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Immune Boosting Smoothie

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Savory Potato Pancakes with Fried Egg and Bacon

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Breakfast Parfait

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Blueberry Raspberry Corn Muffins

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Start Your Day Off On The Right Foot

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Banana Apple Muffins

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Pineapple Pick Me Up Smoothie

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Peanut Butter & Shaved Chocolate Pancakes

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Cinnamon Blueberry Belgian Waffles

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Apple Blueberry Crumbcake

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Crumb Cake

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Scandinavian Kringler

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Pumpkin Coffee Cake

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Blueberry Yogurt Muffins

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Healing Morning Smoothie

3 Comments

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Good Morning.

I hope today finds you well and full of energy!

I can’t exactly say the same about myself, so I started my day off with this smoothie that is packed with nutrition and goodness. Whether it will heal what ails me or not, I don’t know, but it makes me feel better to know that I’m at least taking a stab at being as healthy as I can be. I’m still waiting for the results of the second Lyme Disease test. These things take patience, something I’m learning to have.

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Smoothies are fantastic for achy, low energy mornings, as they are so easy to make and you can use whatever you have on hand to concoct something wonderfully delicious and extremely healthy. I rummaged around the fridge and pantry and was able to come up with quite a few ingredients that would whiz up into a well-rounded meal.

I will leave the quantities up to you. This one provided two large servings for my husband and I.

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Healing Morning Smoothie

Organic Almond Milk (protein, vitamins & minerals, omega fatty acids)

Organic Frozen Blueberries (antioxidant, selenium, vitamin c, fiber)

Organic Carrot (beta-carotene, cancer prevention, infection prevention, fiber)

Organic Spinach (phyto-nutrient, packed with vitamins, anti-inflammatory)

 Organic Tuscan Kale (anti-oxidant, vitamins A, K, C, B6 & iron)

Pineapple (anti-inflammatory, high in vitamins, strengthens bones, improves digestion)

Organic Banana (tryptophan, potassium, vitamins c & B6, fiber)

Organic Avocado (healthy fat, vitamins E, B, and folic acid, anti-cancer)

Organic Lemon (Vitamins C, B, & phosphorous, digestion, water retention)

Organic Apple (regulate blood sugar, fiber, flavanoids)

Organic Ground Cinnamon (stabilizes blood sugar, anti-inflammatory, lowers cholesterol)

Organic Ground Flax Meal (fiber, omega 3, reduces the risk of breast and prostate cancer)

Ice

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Pumpkin Coffee Cake

8 Comments

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My husband likes to have sweet things for breakfast when he’s home. When he’s on the road he doesn’t have time to seek out allergen friendly diners for breakfast. Evidently daily breakfasts of hotel powdered eggs and unknown origin sausage during his work week arent very fulfilling. Probably in fact, gross. I think I would settle for an apple.

I’m a fan of simple these days. Coffee cake is an easy and filling breakfast (I also served it with a side of organic bacon), and can be made a gazillion different ways. This time I chose pumpkin because it’s that time of year. I also chose to make it really easy, but if you want a more complicated, Martha Stewart type of coffee cake that is also delicious, you can go here.

Pumpkin Coffee Cake

Preheat oven to 350 degrees. Coat a 9 inch pie plate with nonstick spray and set aside.

Wet Ingredients:

1 Cup Pumpkin Puree

1 teaspoon Pure Vanilla Extract

1 Egg

1/2 Cup Almond Milk (or any DF milk)

1/4 Cup Coconut Oil, melted

Whisk all wet ingredients together with whisk until thoroughly combined and set aside.

Dry Ingredients

2 Cups Mama’s All Purpose Almond Flour (or your GF flour of choice)

1/2 Cup Granulated Sugar

1/2 teaspoon Kosher Salt

2 teaspoons Baking Powder

1 Tablespoon Pumpkin Pie Spice

Whisk all dry ingredients together and fold into the wet ingredients until combined. Pour into pie plate and set aside.

Topping:

1 Cup Gluten Free Rolled Oats

3/4 Cup Dark Brown Sugar

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon

4 Tablespoons Mama’s All Purpose Almond Flour

5 Tablespoons Coconut Oil, melted

Measure all ingredients into a bowl and stir with fork until incorporated. Sprinkle over the cake. Bake for 45-50 minutes or until center tests done with a toothpick.

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Blueberry Yogurt Muffins

8 Comments

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After a very long week my husband finally arrived home last night at midnight. And that was after sitting in a meeting all day (all week) and a 7 1/2 hour drive home.

So I took pity on him and made him one of his favorites this morning. Blueberry muffins loaded with blueberries and a delicious side of local, organic, bacon.

Who wouldn’t want to wake up to the smell of warm blueberry muffins and bacon?

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Blueberry Yogurt Muffins

2 Cups of Mama’s All Purpose Almond Flour

2 teaspoons of Baking Powder

1 1/4 teaspoon of Xanthan Gum

1/4 (rounded) teaspoon of Kosher Salt

1/2 Cup of Dairy Free Butter

1 Cup of Granulated Sugar

1 Individual Sized Container of Dairy Free Vanilla Yogurt

1 Egg

1/2 teaspoon of Pure Vanilla Extract

1/2 Cup of Almond Milk

2 Cups of Frozen Blueberries (or a little more)

Raw Sugar For Sprinkling

Preheat oven to 375 degrees. Line muffin tins, set aside. In a medium bowl combine the flour, baking powder, xanthum gum and salt. Whisk and set aside.

In a stand mixer cream the butter and sugar until light and fluffy, scrape down. Add sugar, yogurt, egg, vanilla, and milk. Beat for about 30 seconds or so until thoroughly combined. It will look curdled. Add the dry mixture to the wet and fold in with a spatula just until thoroughly combined. Fold in blueberries.

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Fill muffin liners and bake for 35-40 minutes. Serve warm or at room temperature.

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Immune Boosting Breakfast

9 Comments

Do you pay much attention to your immune system?

The immune system is a network of cells, tissues, and organs that work together to defend the body against attacks by “foreign” invaders.

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Many of us probably don’t give our inner workings much thought until we become ill.

I take a pro-biotic, vitamin D, multi vitamins, adrenal support, and fish oil every day. I typically get outside and get fresh air and exercise myself and the dogs at least 5 days a week. I eat organic fruits, vegetables, meats, and grains. I’m dairy free and gluten-free. And even though I post a lot of sugary items on my blog, I myself don’t eat much sugar on a regular basis.  But sometimes, even when we feel we are doing all the right things when it comes to our health, something invades our bodies and down goes the immune system.

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The last time we chatted I think I told you I was suffering from dreaded Vertigo. Well, I went from having the flu, to vertigo, to having to be put on blood pressure medication, to a cold sore on my leg about the size of the palm of my hand, to a list of other symptoms, and now my doctor is trying to figure out just what in the heck is going on. Right now we’re traveling down the Lyme Disease road. I’ve tested positive on one of the tests and now the next step is to test again and see what happens. I’d say it’s kind of a double edged sword, all of this testing. On one hand, there’s NO WAY anyone would want Lyme Disease and on the other hand, you hope something in some test will come out positive so you can put a name to it, get treatment, and get back to feeling like yourself again.

This was my Immune Boosting  Breakfast this morning.

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Put a bit of organic olive oil in a small saute pan and heat. Add chopped spinach and stir until it wilts. Add one clove of chopped garlic, leftover wild caught salmon, and leftover organic brown rice. Gently toss around until everything is heated through and season with kosher salt, freshly ground pepper, Old Bay Seasoning, and dill.

Are you like me when you get sick?

I wage an ALL OUT war.

I research everything I can think of. Natural and mainstream medicine, ideas, and theories. I read blogs, I look for people who are talking about the same symptoms online, I look at all ways possible to get healthy again. Might sound a tad extreme, but educating yourself is never a bad thing. I like to feel good and healthy…doesn’t everyone? You’ve heard me say many times in past posts that you need to be pro-active with your health. Educating yourself and going to your doctor or Naturopath with ideas, concerns, and questions will only help you in the long run. Luckily, I have been able to find a practice that has an amazing nurse practitioner who so far is open to getting to the bottom of what is going on and exploring other options. I try to set aside my fears of appearing like a “difficult patient” when going in with ideas and questions. After all, what doctor has the time or resources to research every symptom, feeling, and question you have?  I remind myself that I pay big dollars for their time and help so I shouldn’t feel uncomfortable about taking an active role in getting better. Most doctors welcome pro-active patients. They can’t help you if you aren’t willing to help yourself. So, the war is on. We’ll get to the bottom of all of this eventually. Until then, I’m just taking it one day at a time.

If I feel good I do stuff, if I don’t, well then I don’t do too much stuff. Ha, sounds simple, but that’s my reality right now. I’ve been reading sweet little Christmas stories during my down time. I LOVE the Christmas season. When there are “things” going on in life, it’s fun and relaxing to read joyful, Christmas stories. These are fun and will really get you in the Christmas spirit.

A Nantucket Christmas by Nancy Thayer

Starry Night by Debbie Macomber

The Cat Who Came For Christmas by Cleveland Amory

A Virgin River Christmas by Robyn Carr

Angels At The Table by Debbie Macomber

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If you’d like a list of foods that help to strengthen the immune system you can go here:

Foods To Strengthen The Immune System

8 Foods To Build A Strong Immune System

20 Health Benefits of Brown Rice

Cherry Braids

7 Comments

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I like to keep a list of blog ideas hanging around for those moments of clarity (which are rare!) when I have what I think is going to be a great gluten free and dairy free creation or re-creation of a gluten filled recipe. I jot it down when it pops in my mind or I see something that inspires me. Then later when I’m thinking about what to blog, if I’m lucky enough to be able to read my writing, I have a list of ideas to pull from.

These cherry braids are one of the many ideas I have scribbled on numerous lists around my office and in the kitchen junk drawer. If I were able to eat in an average bakery, this is the type of dessert I’m drawn to. You see them often filled with all kinds of fruits and nut mixtures. The other day on Pinterest, I saw a braid filled with pizza ingredients. Can’t wait to try that one!

For this I just used my cinnamon roll dough. It was incredibly easy and I made both braids from scratch while talking on the phone the entire time, writing a check for our lawn clipping picker upper (a story for another time), and keeping an eye out for stray bears because I had all the doors open airing out the house. So truly, don’t be intimidated by the braiding part, it’s all very easy.

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Cherry Braids 

*Wait until both desserts are braided and ready to rest before pre-heating the oven to 350 degrees.

4 Tbsp. Earth Balance Natural Butter Spread

1/2 Cup Sugar

1 Cup Almond Milk,warmed but not hot to the touch

2 Eggs

1/2 Cup Canola Oil

2 tsp. Pure Vanilla

1 1/2 Tbsp. Yeast, dissolved in the warmed almond milk

1 Cups Sorghum Flour

1/2 Cup Mama’s Almond All Purpose Gluten Free Flour

2 Cups Potato Starch

1/2 Cup Tapioca Flour

4 tsp. Xanthan Gum

4 tsp. Baking Powder

1 tsp. Kosher Salt

4 Cans of Oregon Pitted Red Tart Pie Cherries in Water

3/4 Cup Granulated Sugar

1/4 Cup Mama’s All Purpose Gluten Free Flour

1 teaspoon Pure Almond Extract

More Flour For Dusting

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Cream butter and sugar in an electric mixer on high until thoroughly combined and fluffy.

Warm the almond milk lightly, not hot and add yeast. Stir and let rest while you’re measuring the flours, etc. Measure the sorghum flour, almond flour, potato starch, tapioca flour, xanthan gum and salt in a medium bowl and whisk together. Set aside.

To the creamed mixture, add the eggs, oil, vanilla, and milk/yeast mixture. Mix on medium speed scraping down bowl at least once, until combined. It will look curdled.

With the mixer on low, slowly add the flour and scrape down bowl. Mix on high until thoroughly combined (about 1-2 minutes). Dough will be sticky.

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Cut two pieces of parchment paper to fit your baking sheets. Working with one piece of parchment at at time, flour the first piece of parchment and scoop out half of the dough onto the floured parchment.

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Sprinkle more flour on top of the dough and pat out to get it started into the shape of the paper.

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Add a little more flour and roll to the size of the parchment paper.

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Cutting about 4 inches in on each side, slice 1 inch flaps all the way down the dough (both sides). Set aside, repeat with the second piece of parchment.

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Open and drain all 4 cans of cherries in a colander. Add to a medium-sized bowl and add the flour, sugar, and almond extract. Stir carefully but thoroughly until the flour is dissolved.

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With a slotted serving spoon. Spoon half of the cherries down the middle of one of the dough pieces. Repeat with the second piece.

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Beginning at one end of the dough, flap the ends over one at a time. Right side first, then left, repeat down the end of the dough

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If the cherries are seeping liquid after both braids have been completed, just dab up the moisture with a paper towel.

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Preheat the oven to 350 degrees. Cover the braids lightly, and set them in a warm place to rest for 30 minutes.

Bake for 30 minutes and allow to cool for ten minutes before frosting.

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For the frosting I just used a simple mixture of melted dairy free butter (about 1/2 cup or so), powdered sugar (probably 4 or 5 cups), pure almond extract (I’d say about 2 teaspoons), and a little almond milk to make it spoonable. I whisked it until smooth and then spread it on with a spoon allowing it to drip down the sides.

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