Katz Bakery Review and Giveaway

Posted on September 1, 2010 by Deanna
The Motherload of Gluten-Free Baked Goods

The Motherload of Gluten Free Baked Goods

Would you look at all that awesomeness? That’s a whole lot of gluten-free goodness staring at you, right there. And, all of these fine products are from the Katz Gluten Free Bakery. Katz is hosting an end of summer celebration, and offering gluten-free bloggers the chance to sample their products, post a review and host a giveaway. I am super excited to be doing this, because the Katz products are some of the tastiest gluten-free, dairy-free baked goods I’ve experienced on the market.

So, what’s in the picture up there?

After taking this picture I invited all the neighborhood kids (5 of them ranging in age from four to eight) and a few grown-ups to come on in and sample the goods. Oh boy, were those kids (and grown-ups) happy campers. Now, you don’t get the most articulate of feedback from this age group. Mostly it was “yum!” and “this is good!,” and “I like this one best.” So, we’ll rely on the grown-ups for a little more detail.

The chocolate strip was the favorite of one grown up. She said it’s sweet and moist, without being too sweet. You can’t help but compare it to the chocolate rugelach, which is a bit dryer and crispier. She preferred the softer texture of the strip. My kiddo (who is used to these taste testings now) said, “it tastes more cinnamony than chocolately to me.” There is a definite cinnamon hit, but the chocolate asserts itself as well. Everyone gave this one 2 thumbs up.

The marble cake didn’t have quite the “wow” factor and no one picked it as their favorite. But, everyone said it was moist and good and “tastes like cake” – which is saying a lot when you’re dealing with gluten-free baked goods and a bunch of gluten eaters.

The honey muffin was my husband’s favorite. In fact, when I asked what I should save and what I should bring to the first day of school gathering tomorrow, he immediately absconded with the honey muffins. Yep, that one is a winner for him. The honey muffins have a bit of a “spice cake” taste to them, most likely from the combination of the orange juice and cinnamon. Everyone ranked these high on their list except me. (I tend more towards cookies and crispy pastries over muffins and cakes.)

The chocolate cupcake pleased all the kids in the crowd. It was the favorite of one kid, and the rest thought it tasted exactly like a cupcake should. (Secretly, I think they were disappointed that it wasn’t frosted, but that’s kids for ya.) Again, it wasn’t my favorite, but there were no off tastes, no funky texture, the right amount of sweetness, and a pleasant amount of moistness.

If you’ve been looking for a substitute for Chips Ahoy, look no further than these chocolate chip cookies. They have that same light crispness, that same sweet saltiness that Chips Ahoy have. Well, at least how I remember them being. It’s been a while. This was the first item sampled and it set the tone – no one was afraid to try the rest after trying this one, gluten-free or not.

The raspberry tarts were the hands-down favorite in the crowd. Three of my tasters picked it as tops. Of course, my kid wouldn’t even try it. (“I don’t LIKE raspberry, Mom.”) He had previously tried the apricot tarts, though, and these are essentially the same except for the topping. (He loved the apricot version.) Think of a light, crisp shortbread crust with a dab of delicious preserves and you’ve pretty much got it.

Finally, the chocolate rugelach – my personal favorite. I love rugelach. I had previously had the cinnamon variety and completely fell in love. I think I still prefer the cinnamon, but the chocolate is a close second. The pastry is crispy and light. There are actual flakes in that there pastry! So delicious.

Now, you might have noticed that none of these products are vegan. They all contain eggs. And, certainly none are grain-free. So, I won’t be making a habit of eating any of these items on a regular basis. But, knowing that they’re out there and available as a treat when I want one sure is good. And on days like today – when it’s 85° and 90% humidity and I’m supposed to be baking for the first day of school get together, I sure am pleased to be able to fall back on taking these baked goods instead.

Wouldn’t YOU like to try some of these delicious treats, too? Well, you can, if you’re the lucky winner! Actually, for this giveaway, we’ll have 2 lucky winners. The grand prize is $25 Katz Dollars to spend as you see fit, and a free sample pack will go to the runner up. The contest will run until Saturday, September 11th. Good luck!

Here’s what you need to do:

Mandatory:
Visit the Katz website and leave a comment below telling me something you’d like to try.

Optional entries:

  1. Follow @themommybowl on twitter.
  2. Follow @katzglutenfree on twitter.
  3. Tweet about this giveaway.
  4. Become a friend of Katz on Facebook.
  5. Follow my blog via an RSS reader.

But wait! There’s still one more chance to win Katz goodies. You can enter their Summer of Desserts promotion on their website. Don’t forget to tell them that The Mommy Bowl sent you. You could win $100 of Katz goodies! Hurry – this contest runs through September 13th (National Celiac Awareness Day).

The legal mumbo jumbo: While Katz did provide free product for this review, I was in no way obligated to provide a positive review in exchange for said product.

This blog post is linked up with Gluten Free Wednesdays at the Gluten Free Homemaker. And Wholesome Whole Foods #15 over at Health Food Lover.

Posted in Contests, Product Review | 26 Comments

Hummus Crackers

Posted on August 24, 2010 by Deanna

We eat a lot of hummus around here. I’ve never bothered to post a recipe, because, well, I just throw stuff together in the food processor and keep adjusting until it tastes “right.” We like our hummus fairly thick. Check out the photo here. That’s about the consistency of the hummus we typically make. Why is this important? Because today’s recipe has all of two ingredients – hummus and flax seed. But, it won’t work if your hummus is the really runny kind.

You see, while we make a lot of hummus, we’re not always the best at eating our leftovers. And, far too often, that last bit of hummus sits in the fridge, all lonely and forgotten, until it gets scraped into the garbage disposal with the rest of the leftovers that I swear breed in our fridge. But, now there’s a way to use it up, and it couldn’t be simpler!

Hummus Cracker Goodness

Gluten-free Vegan Hummus Crackers

Gluten-Free Vegan Hummus Crackers

1/3 cup hummus
1/3 cup ground flax seed
salt (optional)

Preheat oven to 375°.

Mix ingredients together until you have a stiff ball of “dough.” Place ball of dough on a sheet of parchment on a cookie sheet. Pat down into a rough square. Place another sheet of parchment on top of the dough, and roll dough with a rolling pin until fairly thin. Peel off parchment. Sprinkle dough with optional salt.

Bake for approximately 15 minutes. Cut crackers into desired shapes with a pizza roller. Return to oven and continue baking until crackers are crisp – up to 10 more minutes. Your baking time will vary depending on the wetness of your hummus.

Clearly, you can use any amount of hummus and flax seed you want – just make them equal proportions (by volume). Got some herbs lying around? Toss ’em in!

Out of curiosity, do you consider flax seed a grain? It’s technically not a grain, and I don’t consider it as such, but some people do. Do you?

Find this and more delicious gluten-free recipes at Simply Gluten and Sugar Free’s Slightly Indulgent Tuesdays. And, you can find it among a wealth of “real food” postings at A Moderate Life’s Two For Tuesdays. And, since these would be great in any kid’s lunchbox, I’ve also linked up with The Whole Gang’s Friday Foodie Fix – School Breakfast and Lunch!

Posted in beans, flax seed, grain-free, snacks | 24 Comments

Nana's Cookie Giveaway Winner – Alisa from Go Dairy Free!

Posted on August 21, 2010 by Deanna

Using random.org’s handy dandy random number generator, the winner of the Nana’s Cookie Giveaway is Alisa of Go Dairy Free. Congratulations Alisa! I’ll be contacting you shortly.

Alisa is most interested in the chocolate chip flavor. (Alisa is dairy-free, but not gluten-free, I do believe.)

Thank you to everyone that read the review and commented. I really appreciate it!

Posted in Contests | 1 Comment

Kiddo Creations: Peanut Butter Waffles

Posted on August 18, 2010 by Deanna

I don’t spoil my child. Nope. Not at all. But, when he looks at me with those big blue eyes and says, “Mama, will you make waffles, please? I haven’t had them in a long time.” I just can’t resist. Today, he wanted peanut butter waffles. Hm…. That’s a new one. But, sure, why not. We adore peanut butter around here, as evidenced by two other Kiddo Creations: Peanut Butter Chocolate Chip Cookies and Peanut Butter Power Balls. But, if you’re sensitive to peanuts, I would imagine these would work just as well with almond or cashew butter.

Peanut Butter Waffles with Chocolate Chips

And, yes, yes, just the other day I said I’m eating mostly grain-free and these waffles hardly qualify. But, I didn’t actually eat them. Well, okay, maybe just a bite or two. You know, for quality control. I did make them vegan, though. There’s something to be said for that, right?

Vegan Peanut Butter Waffles

1 T. ground flax seed
2 T. hot water
1/2 cup natural peanut butter
3 T. maple syrup
1 T. oil
1 1/2 cups rice milk (or non-dairy milk of your choice)
1 t. vanilla
1 cup sorghum flour
1/4 cup cornstarch (if you’re sensitive to corn, sub arrowroot or tapioca starch)
1/2 t. xanthan gum
1 T. baking powder
1/2 t. salt

Preheat your waffle iron according to manufacturer’s instructions.

In a large bowl, mix the flax seed and hot water until thick. Add the rest of the wet ingredients and whisk well.

In a small bowl, mix the dry ingredients. Add the dry ingredients to the wet ingredients and mix until thoroughly combined.

Generously grease your waffle iron with the oil of your choice. (These are a bit on the sticky side for my waffle iron.) Cook waffles according to your waffle iron’s specifications. My iron makes 4 flat square waffles at once, and this recipe made 10 waffles. (Note to self, cooking the last two on one side results in burning – better to cook oddly shaped waffles in the middle of the iron. )

A tall stack o' vegan waffles

Posted in breakfast, flax seed, peanut butter, vegan | 16 Comments

Vegan Arugula Pesto Mélange

Posted on August 16, 2010 by Deanna

Otherwise known as a pasta-less pasta dish….

A bowl of goodness

More and more I’m going grain-free these days. I’ve found that I just feel a lot better if I stick to fruits, veggies, beans, nuts and seeds. My friend remarked, “you’re on the pre-agrarian diet.” We debated that a while, and decided it’s not entirely true. I’d need to be eating a lot more meat, and a lot more local for that to be true. But, I am eating a lot more whole foods, a lot more raw foods, a lot less processed anything.

Pasta, as tasty as it can be, is essentially a pretty processed food. Yes, yes, the ingredients in pasta, even the gluten-free variety, are all things we can pronounce and things we can buy ourselves. We’re not talking processed in terms of harsh chemicals. But, we are talking processed in terms of refined grains – grains that cause blood sugar spikes, despite how healthy they may appear in their whole form. (Quinoa – I’m looking at you.) And, frankly, when I make a meal like this, and leave out the pasta, I just don’t miss it.

Confession time. I did make a small side of quinoa pasta for the kid in the household. It worked – he ate all the veggies and beans and pronounced the meal a success. Whew.

Vegan Arugula Pesto Mélange

1 T. olive oil
1 small onion, chopped
1 can cannellini beans, drained and well-rinsed
1 head of broccoli, cut into bite-size pieces
3/4 batch vegan arugula pesto (see recipe below)
1 tomato, seeded and chopped
1/2 t. salt (or to taste)

Heat the olive oil in skillet over medium-high heat. Add the onions and cook until softened (about 5 minutes). Add the beans. Cook until beans and onions begin to caramelize just a bit. Add the broccoli. Cook, stirring constantly, for about 2 more minutes. Add the pesto, tomato, and salt. Stir to coat. Cover the skillet and allow to rest a few minutes to let the broccoli steam. Serve garnished with additional basil if desired.

Vegan Arugula Pesto

1 clove garlic
1/3 cup raw cashews
2 packed T. chopped fresh basil
2.5 ounces baby arugula
2 T. nutritional yeast
3 T. olive oil
1 T. lemon juice

Place the garlic clove in the bowl of a food processor and pulse until minced.  Add the cashews. Pulse until chopped. Add the remaining ingredients and pulse until well-blended. (People’s preferences vary on how blended they like their pesto. I like the nuts to still be a bit nutty. It’s up to you. Go with what feels right. If you like your pesto salty, you can add some salt. I found I prefer to add salt when I incorporate it into the finished dish, as I have more control that way.)

Vegan Arugula Pesto Melange

This post is linked to Two For Tuesdays at A Moderate Life, and Slightly Indulgent Tuesdays from Simply Sugar and Gluten Free, and the August Pesto Challenge at the Gluten-Free Homemaker’s Gluten Free Wednesday Round-Up.

Posted in arugula, basil, beans, broccoli, cashews, grain-free, main dish, tomatoes | 22 Comments

Bite Me – A Nana’s Cookies Review and Giveaway!

Posted on August 14, 2010 by Deanna

Earlier this summer, I posted a recipe for a dairy-free, gluten-free ice cream cake featuring So Delicious Purely Decadent Coconut Ice Cream and Nana’s Cookie Company Cookies. I tweeted about it, and a short time later, Nana’s Cookie Company contacted me asking me if I’d be interested in doing a review and giveaway on my blog. Yes, please! They sent me a lovely gift basket, so I could share with you what you’ll be getting if you’re the winner. This is what arrived.

The beautiful Nana's Gift Basket

Isn’t that pretty? Contained inside were 5 large cookies, 2 packages of cookie bars, 2 boxes of cookie bites, and a t-shirt. Here’s the t-shirt – isn’t it cute? (It’s also the reason for the post title.)

Bite Me T-shirt (photo credit: Nana's Website)

Whew, that’s a lot of cookies. So, I decided to throw a little shindig and have some of my gluten-free and gluten-full friends over for a taste test. Here’s the spread o’ goodies.

Nana's Cookies

I’ll share some of the comments about each flavor, but let me start with what I love about all their cookies. All of their cookies are gluten-free (of course!). But, they’re also refined sugar free (sweetened with fruit juices). They have no dairy, no eggs, no trans-fats, and no cholesterol. Their motto is “no never tasted so sweet,” and it is an apt motto. Taste-wise, these cookies are great.

Now for the downside of things. Everyone agreed that texture-wise, these cookies still need work. One commenter stated that they had the mouth feel of compressed sand. Ouch! Another stated that they’re too floury and dry. We all agreed that we’d like to see a better, more cookie-like texture. On the positive side, texture-wise, crumbled in the ice cream cake and mixed with fudge sauce, the chocolate cookies were great. (My husband had proclaimed it the best part of the cake.) And, we all agreed that they would be excellent crumbled into yogurt or ice cream, as the sandwich part of an ice cream sandwich, etc. Can you sense a trend? We wanted them to be moister or firmer – either crunchy or melt in your mouth. As is, they are  in some strange never-never land in between.

But, let’s get on to the flavors, because we all agreed that Nana’s has some killer flavors.

We started with the Ginger Cookie. If you like ginger, this flavor is for you! It packs a spicy wallop. Me, I love ginger – ginger tea, ginger stir fry, ginger bread. I loved this flavor. My son must take after me, because this is the one he kept coming back to as well. The other kids in the room were less impressed. It’s sort of a grown-up flavor, and does have a bit of a bite. No one ranked this one their favorite.

From there we moved on to Lemon. We had the lemon flavor in the large cookie size and the bite size. Everyone agreed that there was no real flavor difference between the two (the ingredients are identical). The large cookies are listed as 2 servings at 180 calories each. We recommend the bite size, unless you’re sharing with a few friends. Back to the flavor. Our non-lemon loving friend was pleasantly surprised by this one. She almost didn’t even try it, but said she was glad she did. The lemon is light and not overpowering. There’s no fake lemon taste. People seemed to think the texture was a bit better on this flavor as well. Two people ranked this one their top pick.

There are 2 chocolate varieties – Chocolate Crunch and plain Chocolate. We imagined the taste would be same between the two, with the exception of the crunch bits (puffed rice). That wasn’t the case, and everyone preferred the flavor of the chocolate crunch over the plain chocolate, which some remarked had a bit of an odd aftertaste. The crunch bits, though, were not loved by all. I found them more chewy than crunchy. They stuck to my teeth in an annoying way. But, I agree that the flavor was excellent on the chocolate crunch variety. Everyone that didn’t pick lemon picked chocolate crunch as their favorite flavor.

Our last flavor was the Nana Banana. This one was the least favorite of the bunch. It was deemed a bit too sweet, and again, these cookies had the crunch bits, which seemed out of place, especially because you’re not told that there are crunch bits in there.

Overall, we liked the ingredient profile of Nana’s Cookies. We love that they are virtually allergen-free and can be eaten by almost everyone. (Sorry folks that can’t eat rice – yet again, these are out for you.) And, we see a lot of potential in these cookies.

But don’t take our word for it. You can get your own gift basket to sample! Here’s how to do it. Go visit Nana’s website and sign up for their VIP newsletter (for coupons and other promotions). Come back here and leave a comment letting me know you did, and letting me know what flavor you’d most like to try. For bonus entries, do any of the following, and leave a separate comment for each one, letting me know you did.

  1. Follow me on twitter (@themommybowl).
  2. Follow Nana’s Cookie Company on twitter (@nanascookieco).
  3. Follow my blog via an RSS reader.
  4. Tweet about this giveaway and include @themommybowl and @nanascookieco.
  5. Post about this giveaway on your blog with a link back to this blog post.

The contest will be open for 1 week. I’ll pick a random winner on August 21st. Good luck!

Disclaimer: Nana’s Cookie Company provided me with free samples of these products to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review in return for the free product.

Posted in Contests, Product Review | 33 Comments

Gluten-Free Vegan Maple Oat Nut Cookies

Posted on August 10, 2010 by Deanna

The last few years of my gluten eating days, I had an obsession with all things whole wheat – cookies, muffins, pancakes, scones, breads. I had discovered Bob’s Red Mill Whole Wheat Pastry Flour, and let me tell you – I was in love.  Do you remember the almost nutty flavor and spectacular combination of heartiness and lightness of whole wheat pastry flour? I sure do, and so does my family. I had developed or found a lot of recipes using whole wheat pastry flour that quickly became family favorites. Slowly, slowly, I’m converting them to gluten-free. My latest project is a maple oatmeal nut cookie that I’m pretty sure was an adaptation of a cookie from the cookbook “Uprisings.” I’m not 100% sure on that. But, I think that’s where the original recipe came from. I’m fairly sure our family favorite was an adaptation, which makes this an adaptation of an adaptation. Does that count as an original then?

I don’t usually specify brands in my recipes. But, have you heard about the Bob’s Red Mill recipe photo contest? They’re such a great company and are doing so much for the gluten-free community that I just have to participate. And, I recently reviewed the Tropical Traditions coconut oil. I’m loving this stuff in baked goods. If you haven’t tried it, I encourage you to do so. It is so delicious.

Maple Oat Nut Cookes – Gluten-Free and Vegan

Gluten-Free Vegan Maple Oat Nut Cookies

2 T. Bob’s Red Mill ground flax seed
2 T. water
1/2 cup Tropical Traditions Gold Label Coconut Oil
1/3 cup maple syrup
1 t. vanilla
1/2 cup Bob’s Red Mill sorghum flour
2 T. Bob’s Red Mill arrowroot starch
1/2 t. Bob’s Red Mill xanthan gum
1/2 t. baking soda
1/4 t. salt
1 1/2 cups Bob’s Red Mill Gluten-Free oats
1/2 cup chopped pecans (or nut of your choice)

Preheat oven to 350°. In a large mixing bowl, mix the flax seed meal and water. Add the coconut oil, maple syrup and vanilla. Beat with electric mixer until light. In a small bowl, mix the sorghum flour, arrowroot starch, xanthan gum, salt, and baking soda. Add to wet mixture and mix until well blended. Blend in the oats. Stir in the pecans. Dough can be chilled at this point or used immediately.

Using a small cookie scoop, drop scoops of dough onto parchment lined cookie sheets. Gently flatten cookies with the palm on your hand. (These cookies don’t spread much.) Bake for 10-12 minutes until golden brown.

Stack o’ Cookies

This post is linked to Amy’s Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free. And the Gluten Free Homemaker’s Gluten Free Wednesdays. And Healthy Food Lover’s Wholesome Whole Food.

Posted in Blogger Community, Contests, cookies, flax seed, nuts, oatmeal | 20 Comments

Lacto-Ferment Fail

Posted on August 6, 2010 by Deanna

My husband loves pickles, and every summer I spend an afternoon sweating over a giant pot of bowling water making a half-dozen or so quarts of dill pickles for him. I don’t mind doing it. I actually rather like it. But, the thing is, I don’t much care for vinegar myself. And, so I don’t really dig pickles all that much.

Recently, I ran across a blog post by Kim of Affairs of Living for Lacto-Fermented Vinegar-Free Pickles. Needless to say, I was intrigued. I made a half batch of her recipe, packed a jar with the ingredients, stuck a small bowl in the top to push the pickles down, and waited.

Pickles?

Um…..that white stuff?

Mold.

Yah, that’s mold. Lots of nasty mold. Ye-uck. Nasty, icky, yuck.

If you’ll notice in the first picture, a pickle escaped and floated to the top. I think that’s my main issue here. Pickle + air = nasty stuff.

I haven’t given up yet. I’m going to try again – just a quart jar this time. VERY firmly packed. The Kitchen Stewardship blog has a good tip on using a small plastic lid that fits inside your jar to weight down the pickles. I think I’ll try that next time.

What do you do when your experiments fail?

Posted in Cooking Challenges | 6 Comments

Grain-Free Flax Seed Crackers with Sage and Garlic

Posted on August 1, 2010 by Deanna

If you’ve been reading my blog for a while, you already know how much I respect Maggie from She Let Them Eat Cake. Early on in my blogging, I adopted her for Adopt A Gluten Free Blogger. I subscribe to her blog, and I think you should, too!

Recently, she posted a recipe for Rosemary Onion Crackers. She encourages people to try different flavorings.  As soon as I saw it, I knew I was going to have to adapt her recipe and put my own spin on it. I’ve had a hankering for sage lately. I know, I know – it’s a fall herb. It’s the height of summer. What am I doing craving a fall herb in the height of summer. I don’t know, but I just decided to go with it. So, here is my adaptation of Maggie’s excellent recipe.

A Tower of Sage and Garlic Flax Seed Crackers

Grain-Free Flax Seed Crackers with Sage and Garlic

3/4 cup ground flax seed
1/4 cup almond flour
1/2 t. sea salt
2 fresh sage leaves
1 clove garlic
1/4 cup maple syrup (or honey/agave)
1 T. chia seeds
1 T. poppy seeds

Preheat your oven to 350 degrees. In the bowl of a food processor, pulse the garlic and sage leaves until minced. Add the ground flax seed, almond flour and salt. Pulse until well-combined. Pour in the maple syrup and process until mixture forms a ball. Scrape the ball into a bowl and stir in the chia and poppy seeds.

Place dough between 2 layers of parchment paper and role thin with a rolling pin. Remove top layer of parchment paper. Bake in preheated oven for 15 minutes. Remove from oven and cut crackers into desired size with a pizza wheel. Return to oven and bake until golden brown and crisp (another 5-10 minutes).

Cracker with Argula, Hummus and Tomato

These crackers are excellent all on their own, but strong enough to stand up to toppings. I like them with something a bit bitter, like arugula. It counteracts some of the sweetness of the maple syrup.

I think a sweet cinnamon version of these crackers would be amazing. What flavor are you going to try?

Posted in flax seed, grain-free, nuts, snacks, vegan | 8 Comments

Better Than Dairy Queen "Ice Cream" Cake

Posted on July 27, 2010 by Deanna

Update: Want a raw, vegan version? Check out my Better Than Dairy Queen “Ice Cream” Cake – Take Two.

My husband’s birthday lands smack dab in the middle of the hot & humid Wisconsin summer. Not a good time to bake a cake. Fortunately, what he wants, what he’s always wanted, isn’t actually a cake. It’s an ice cream cake. Up until this year, that meant a quick trip to the local Dairy Queen for a vanilla fudge crunch million calorie, artificially-flavored, but oh so yummy concoction. Not this year. Now that I’m gluten-free and dairy-free, it hardly seemed like a good idea to go the DQ route. But, it was still too darn hot to bake. What’s a girl to do? Get creative with a few pre-made ingredients and a whole lotta love. And, voila! It’s the Better Than Dairy Queen “Ice Cream” Cake.

Better Than Dairy Queen “Ice Cream” Cake

Better Than Dairy Queen “Ice Cream” Cake

1 pint So Delicious Chocolate Chip Cookie Dough frozen dessert, softened
1 pint So Delicious Vanilla Bean frozen dessert, softened
1 Nana’s No-Gluten Chocolate Cookie (crumbled)
1/4-1/2 cup Ah!Laska Organic Chocolate Syrup
1 handful gluten-free & dairy-free mini chocolate chips

In a small springform pan or gelatin mold, layer 1 pint of frozen dessert, the crumbled cookie and the chocolate syrup. Top with the second pint of chocolate syrup. Freeze solid. Unmold from the pan. (If using a gelatin mold, you may need to submerge the pan in warm water briefly to get it to release.) Top with chocolate chips and return to freezer until ready to serve.

While this recipe might be a wee bit more than sightly indulgent, it does have some redeeming qualities. I mean – it’s gluten and dairy free, right? And, really, there’s not nearly as much refined sugar as there is in the DQ version. And, it’s using healthy coconut milk! So,  I’m still linking this as my submission to the Amy’s Simply Sugar and Gluten-Free Slightly Indulgent Tuesdays. And, since it’s definitely gluten-free, I’m also linking it to Gluten Free Homemaker’s Gluten-Free Wednesdays carnival.

Posted in Blogger Community, chocolate, coconut, desserts, vegan | 19 Comments