nutella — Housewife's Whimsy

I saw this recipe floating around Facebook a couple of weeks ago and decided I had to make it gluten free. Nutella is already a gluten free food so it was very easy to simply substitute gluten free flour for the regular flour called for. I didn’t have any issues with the brownies holding together, but if you’re concerned about it you can always add in a half teaspoon of xanthan gum.These brownies are super easy to make and were a huge hit at game night. They definitely disappeared quickly. With only three ingredients that you probably already have in your cupboards, this recipe is a must try. If you don’t need to eat gluten free you can simply substitute regular flour for the gluten free flour called for.I used an 8x8 pan to bake these. However if you want to make a larger batch you can easily double the recipe and use a 13x9 pan to bake it. If you wanted thicker brownies you could double the recipe and use a 9x9 or 8x8 pan. You will need to lengthen the bake time by 5 to 10 minutes though. Just keep an eye on them so they don’t burn.[amd-yrecipe-recipe:89]Source: Adapted from Kirbie Cravings

I decided that I wanted to try something new for breakfast so I decided to try my hand a crepes. However, when I decided to make them I didn’t realize that Alex had eaten real French crepes when he visited France. I didn’t learn this until I was halfway done making them. I was super self-conscious about them when I finished them since I was sure that nothing would measure up to his real French experience. When he tasted them he said they definitely tasted just as good as the ones he had eaten in France.These are adapted to be gluten free and I filled them with Nutella and raspberry curd. Be certain to just put a thin layer of Nutella on the crepe, any more will drown out the raspberry flavoring. You also need to let the batter sit for about five minutes before you put it in the pan. Since the gluten free flour has a difference consistency you need to let it rest and absorb the liquid in the batter.

Gluten Free Crepes with Nutella and Raspberry Curd:2 Eggs6 Tablespoons Milk2 Tablespoons Coconut Oil¼ Teaspoon Salt2 Tablespoons Gluten Free Flour¼ Teaspoon Baking Powder¼ Teaspoon Xanthan GumMelt the coconut oil in a microwave safe bowl.

Whisk together the eggs, oil, milk and salt.

Add the flour, baking powder and xanthan gum, mix thoroughly.

Let sit for approximately 5 minutes, or until the mixture has thickened slightly.Heat an 8” skillet with a little bit of Olive Oil.

Pour an eighth of the mixture into the pan and swirl quickly to cover the bottom of the pan.Cook until the edges are bubbly and the bottom has been lightly browned. Flip and cook the other side.Remove from the heat and let cool.

Top with a light layer of chocolate-hazelnut spread and raspberry curd. Roll the crepe up tightly and serve.

Source: Crepes adapted from: All Day I Dream About Food