Liz Lovely Vegan & Gluten-Free Chocolate Fudge cookies
Liz Lovely has done it again.
Literally.
On another visit to my favorite natural foods store, I followed through with tradition and picked up yet another gluten-free cookie as a treat to myself. Because life without a little indulgence isn’t really life. And who can beat a delicious vegan and gluten-free treat? Not me. Especially when it involves chocolate.
Chocolate is my kryptonite. We all have weaknesses and I am not ashamed to admit this…at all. Put chocolate in cookie form and I’m yours forever. Especially these days when cookies I can eat are harder to come by…and way more complicated to bake (but I’m working on that!).
What wasn’t to love about Liz Lovely’s Gluten-Free Chocolate Fudge Cookie? One bite…and I think I melted away with the goodness. Honestly. This one came close to beating out her Triple Chocolate Mint as my favorite. Close. These cookies have a bit of a crunch on the outside…but are crumbly and soft on the inside. Dusted with a fine coat of sugar, these cookies are sinful…in all the best ways. It’s like biting into a brownie…without the heaviness associated with that. In fact, a nice added treat was that these cookies had little chocolate chips sprinkled throughout them…for an added chocolate bonus. Not too filling…light…soft…chewy…oh, and trans-fat free! WINNING!
Yes…I have a sweet tooth! But treating myself to 1/2 of an amazing gluten-free and vegan cookie (the serving size) every now and again at the end of the day is a nice reward. Everything in moderation is okay. And, despite how amazing the Liz Lovely cookies are, I do manage to pace myself on consumption and stick to the serving size. It just means I have more days to enjoy and savor the treat.
For moist, melt-in-your-mouth, soft, vegan, and gluten-free cookie goodness…find Liz Lovely cookies and take a bite of awesomeness. Each variety I have tried has been amazing. Gluten-free and vegan cookies that honestly do put brownies to shame. Treat yourself. Share with a friend. Indulge a little.
With cookies as amazing as this…it’s more than allowed. It’s encouraged!
Product: Franklin Farms Original Recipe Fresh Veggiburger – $3.99+
It’s tough being a vegetarian with a gluten intolerance. Honestly. Because it seems every ounce of vegetarian faux meat products out in the market contain gluten. This isn’t an exaggeration either. Morningstar Farms no longer stocks my freezer because I can’t eat their products. Boca no longer has a place. Neither Quorn nor Gardein are options either. So when cookouts hit or those infamous bar-b-ques start…or if you just want a veggie burger…options for vegetarians are plenty. Options for a gluten-free vegetarian…well…not so much.
Then…the seas parted and a heavenly florescent light at the grocery store somehow directed me to these little delights…Veggiburgers from Franklin Farms. And they come in three different varieties – original, portabella, and chili-bean. My local grocers only stock the original and the portabella, and that is a huge start for this area. Seriously.
I was ecstatic when I purchased these and brought them home for dinner. Sure, there is always a little apprehension when trying a new product. What if it’s doesn’t taste good? I’m a proponent of the school of theory that nothing gets thrown away. So if a product doesn’t please my palate…it still gets eaten. So, I won’t say that I was at total ease when I started cooking one of these up for dinner the other night, but, it was thrilling to finally have a vegetarian line of foods that work with gluten allergies.
Here’s what I noticed straight away. Unlike the boxed brands from Morningstar Farms, Quorn, Boca, etc…these burgers aren’t really made to look like your normal, run-of-the-mill burger. The vegetables that make up a good portion of these burgers (WHAT? Vegetarian burgers made from vegetables?! What a concept!) are actually visible. I spotted bits of corn, mushrooms, red pepper and onion straight away. It sort of reminded me of the veggie burgers I had overseas while in Ireland last New Years.
These are so easy to prepare too and they literally only take minutes. On my grill pan, I just had to heat it for about 2-3 minutes on each side and these burgers were good to go. I’ve also cooked them via the microwave on days I am in a hurry. It doesn’t subtract from the texture by doing that, which is a rare thing, indeed.
Franklin Farms Original Recipe Fresh Veggiburger (on a Rudi's gluten-free hamburger bun)
So…with my Franklin Farms Veggiburger plated up (and topped off with sauteed mushrooms, and non-dairy Swiss cheese melted on top (YUM), and placed on a gluten-free hamburger bun (a la Rudi’s Gluten-Free Bakery), I was ready to dig in and give this a go. One bite, and I was hooked. It was full of flavor. The burger itself is soft, but packed with flavor from the vegetables that are throughout each patty. I might have been nervous when I was cooking these up, but one bite and I was so glad I gave this brand a try. I was eager for the next bite, and before I knew it…I had consumed the entire thing.
These little gluten-free patties pack a great hit of protein…12g in one serving. And even better, only have 100 calories in a patty and only 2g of fat. For the runner in me…this is awesome! So, nutritious and taste good too. Oh…let’s not forget the most important aspect of this vegetarian protein…it’s gluten-free!
FINALLY!
So, for all those vegetarian companies out there who say they can’t make their products gluten-free because it will mess with the texture…take note. Franklin Farms created a nutritious, delicious vegetarian burger that I’m thrilled with. It was moist, delicious, full of flavor, and the texture and taste were spot-on. It can be done. And, thankfully, there is a company out there willing to give the gluten-intolerant vegetarian something to nibble on.
Thank you, Franklin Farms! Because of you, veggie burgers are back on my gluten-free, vegetarian menu. Not only are you delicious…you fit my dietary needs. That’s no small thing, mind you. But you managed. And I loved your product down to the last bite. Epic vegetarian, gluten-free yum!
Franklin Farms Original Recipe Fresh Veggiburger (with non-dairy Swiss cheese and suateed mushrooms on a Rudi's gluten-free hamburger bun) with Sweet Potato Fries
Liz Lovely Vegan & Gluten-Free German Chocolate Cake cookies
Product: Liz Lovely Gluten-Free German Chocolate Cake Cookies – $3.99
For just one moment, I want you to discard all your preconceived notions of gluten-free foods. They do get a bad rep. From tasting like cardboard, to dry, to flavorless. For one moment…or longer…I want you to enter the world of gluten-free baking with an open mind, a hungry stomach, and a sweet tooth.
Just because something is gluten-free (and in this case, vegan too) doesn’t mean that it’s not going to be amazing. Liz Lovely proves this once again with another delicious gluten-free cookie from the company’s line-up of vegan, gluten-free cookies.
Every time I go into my natural foods store, I treat myself to a pack (which contains 2 cookies) of these cookies. The vegan, gluten-free variety come in a variety of flavors. But the German Chocolate Cake ones caught my attention that day. They looked absolutely mouth-watering delicious.
Soft, chocolate cookies dusted with coconut…pardon me while I drool.
And, as with the previous experience with Liz Lovely cookies…I was not disappointed.
Remember…a serving of these cookies is 1/2 of a cookie…but trust me…it’s the perfect amount.
The gluten-free German Chocolate Cake cookie was so moist and and rich. Seriously, these cookies are soft. I love that in a cake-like cookie. You get the cookie appeal but the moistness of a cake. It’s the perfect combination. The chocolate base of these cookies is decadent and really just melts in your mouth with each bite. The addition of the walnuts to the batter is nice, sporadic treat throughout the cookie. But the key is the coconut on top. It adds a great texture and quality to the cookie and really ramps up the flavor. The gritty coconut texture pairs really well with the smooth, rich texture of the cookie. It was a match made in heaven. And I’m not even a big fan of coconut when it’s used as a topping.
These vegan, gluten-free cookies are fantastic. I always look forward to buying another flavor and seeing how it compares to the others I have tried previously. With two of these cookie varieties under my belt, I look forward to my next sampling. Vegan…gluten-free…delicious. Yeah…life doesn’t get much better than that.
Liz Lovely Vegan & Gluten-Free German Chocolate Cake Cookie
Every great (and improvised) recipe starts with a trip to the grocery store or local farmers market. Well, our farmers markets are shutting down for the year…but one afternoon while walking through the organic produce at my local grocery store, my roommate pointed out just how beautiful the Roma tomatoes looked. Upon inspection, I agreed…they were perfectly ripe – not a blemish on them. So…we bought some. I mean, tomatoes are awesome and can be made into…lots of different things.
What I did was create a pasta dinner where vegetables made up the “sauce.” Why drown your pasta in some heavy sauce when fresh vegetables and a little time on the stove can make something far more flavorful and healthy? Yeah…I may never go back to sauce again.
“Hey…These Tomatoes Look Amazing” Pasta
"Hey...These Tomatoes Look Amazing" Pasta
Servings: 2
Time: 20 minutes
Ingredients:
4 oz of gluten-free pasta noodles (your choice on kind, here I used DeBoles Gluten-Free Rice Penne)
6 organic Roma tomatoes, sliced
1-1/2 cup sliced mushrooms (I used baby bellas here)
1 clove garlic, minced
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
Pinch of red pepper flakes
Dash of salt
2 Tbsp extra virgin olive oil
1 Tbsp roasted garlic vinegar
Shredded mozzarella cheese (I used Diaya vegan cheese)
Feta cheese (or Parmesan, or goat cheese…whatever your taste buds desire)
Directions:
Fill a pan with water and put on stove. Bring to a boil.
While waiting on water to boil, slice mushrooms and tomatoes.
Heat a non-stick pan on medium-high heat. Once hot, add olive oil to pan to cat. Add mushrooms to pan and begin to cook to a nice light brown.
While mushrooms cook, add gluten-free pasta to boiling water and cook per package instructions.
Once mushrooms begin to brown, turn down the heat a little and add minced garlic. Stir. Allow the garlic to begin to take on a little color. Then, add the sliced tomatoes to the pan and begin to cook. The juices from the tomatoes will begin to release. Begin to season with herbs, salt, and red pepper flakes. Allow to simmer.
Drain gluten-free pasta noodles and shake excess water from them.
To the vegetables, add a splash of roasted garlic vinegar at the end. Stir and allow to simmer for one minute more. Add the pasta to the pan and give it a good stir. Simmer for a minute or so, allowing the pasta to absorb some of the flavors of the “sauce.”
Remove from heat and pour into two bowls. Give each bowl a light sprinkling of shredded mozzarella cheese and stir. This just adds a creamy texture to the dish. Crumble feta cheese over the top.
Serve.
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I’ve made this recipe a few times now…with linguini noodles and also spaghetti squash. They’ve both been delicious with this “sauce.” I just poured the vegetables over the spaghetti squash however, instead of cooking it in the pan. It worked just as well. I also find that shiitake mushrooms are a nice substitute for the baby bellas. Get creative. See what you have that’s fresh and give it a whirl. I promise…it’s epic yum!
I admit it…this was the one potato and vegetable side from Alexia that I wasn’t too sure about. I mean, I liked all the components in it; I just wasn’t exactly sure how it would all come together in the end.
I was with the product at the inclusion of the packet of basil-infused olive oil. That…sounded absolutely delicious to cook the bag of potatoes and various vegetables in. And I was good with roasted red potatoes, spinach, onion, and tomatoes. It was the inclusion of the great northern beans that through me for a loop. And I love beans. As a vegetarian, they are a fantastic source of fat-free protein. Perfect, as I’m also a runner and lean proteins are key to my training. But…how would they work with potatoes? I wasn’t too sure about it.
But I should know by now to trust brands like Alexia. When they cook something up, it’s always a tasty treat. Potatoes and beans actually pair really well. Especially these…when sauteed for 12 minutes in the basil-infused olive oil…the flavors are magnified and every bite is so satisfyingly delicious, you almost wish you had more.
I served this up as a meal, but it, like the other potato and vegetable sides, can be served up for multiple diners as a side dish? But why, when you can savor it as a meal instead. Yeah…it’s that good. This one, surprised me, but in a good way. Sometimes, the foodie in me just needs to trust the product to be good and not automatically assume flavors and textures won’t work together.
Whether you are in search of a nutritious, gluten-free side, a vegetable side-dish, or a vegetarian meal…turn to the sautés from Alexia. Honestly, every one has been full of flavor, easy to prepare, and absolutely pleasing to the palate. And for a gluten-intolerant, vegetarian, these fit right into the meal plan where needed.
A lot of love goes into the foods that Amy’s Kitchen produces and puts out on the grocery store shelves. That’s evident. After all, the business is family-owned business that grew over the years and expanded and soon…Amy’s Kitchen became the nation’s leading natural frozen food brand. Every product that Amy’s Kitchen puts out is vegetarian…but now there are quite a lot of gluten-free options in her line as well.
Which is ideal for this busy, gluten-intolerant vegetarian.
It’s not everyday you find a company that uses natural and organic ingredients in their processed food products. But that’s what makes Amy’s Kitchen stand out from many of the competing brands out there. And it’s one reason (the other being that EVERYTHING I have ever eaten from their line-up of foods has been spectacular) I continue to purchase these products.
So…what does one eat on a busy evening when there is way too much to do, so slaving over the hot stove to create a homemade masterpiece of a meal is not an option? Well…this happened to me recently and my answer was to open of the freezer and pull out Amy’s Gluten-Free Non-Dairy Burrito. My roommate had one of the regular burritos offered in the line-up that is marked as low sodium.
Easy to heat. Just unwrap. Place on plate. Put in microwave. Nuke. Remove from microwave. Enjoy. And while it’s heating up, you can pour yourself a drink or start on a project. Within minutes…dinner is warm and served.
Now, burritos usually aren’t my thing. They are heavy and often way too filling. But the gluten-free burrito from Amy’s Kitchen was just right. Honestly. The gluten-free tortilla was very light, not heavy like most burritos flour tortilla counterparts. With this one being non-dairy (lactose intolerance here!), there was no heavy cheese. It was a light, but filling portion of beans and rice in a mild, tasty, Mexican sauce. And all the ingredients and vegetables and goodness wrapped up inside this light tortilla were organic.
This burrito was mouth-watering delicious. It doesn’t look like much coming out of the microwave, piping hot. It looks a little naked and boring, to be honest. But one bite was all it took to have me hooked. The rice, beans, and vegetables all just come together to create the amazing flavors that burst from this burrito. Trust me, with the mild Mexican sauce, you don’t even miss the cheese. Yes…food can be good without the cheese. This is proof wrapped up in a gluten-free tortilla. I let my roommate have a small taste of mine…and she said she loved it more than the one she was eating. Especially the gluten-free tortilla because it just seemed lighter than the bulkiness of the flour tortilla in her Amy’s Kitchen burrito. GLUTEN-FREE VICTORY!
When prepackaged food can taste this amazing, I don’t feel as bad on busy days just simply digging into my freezer and pulling out something that just needs a bit of a zap in the microwave, or a short sit in a preheated oven. And when food is this nutritious and relatively low in sodium (Amy’s Kitchen does have a low-sodium line, FYI) from the get-go…plus is packed with natural and organic foods, it takes the guilt away from not wanting to cook from scratch. Especially on days you just don’t have the time to do so…or just don’t feel like it. It happens. And now…Amy’s Kitchen is stepping in to help make your quick meals delicious, wholesome, healthy, and in some cases…gluten-free.
Amy’s Kitchen continues to wow me with the products that are put on the shelves. So, if you have yet to try any of them, you’re completely missing out. Don’t let the vegetarian label fool you if you are a carnivore. This just proves that great, pre-made vegetarian meals exist and are good for not just the vegetarians of the world…but the meat-eaters as well.
Go on…let Amy’s Kitchen serve you some amazing food from their delicious line-up. You won’t be disappointed.
Liz Lovely's Vegan & Gluten-Free Triple Chocolate Mint cookies
Product: Liz Lovely Gluten-Free Triple Chocolate Mint Cookies – $3.99
I know…I know. I thought it too. Two 2-inch cookie rounds for $3.99? Are you off your rocker? But cookies are one of those things that seem to win out over price and logic at times when it comes to me. My guilty pleasure is often some variety of cookie, savored slowly, bite-by-bite, while all of the flavors play over my palate.
Naturally…some cookies are better for my foodie tendencies than others.
What I noticed first about Liz Lovely’s cookies when I was in my natural food store…was that they were (OMG!) cookies! Then I spotted that they were vegan (YAY!). And then…some were certified gluten-free (DANCE OF JOY!). Then I spotted the Triple Chocolate Mint variety and my wallet lost out to my tummy rumblies.
Chocolate + Mint + Cookie = WINNING!
So, yes…the cookies are a bit pricey, but they are backed up by their standards and amazing taste. Trust me.
Move over Girl Scouts. If Liz Lovely has anything to say about amazing mint cookies, your Thin Mints are getting a run for their money. Unlike the Girl Scouts offerings, Liz Lovely baked up a delicious vegan and gluten-free cookie that is brownie-licious and satisfying. Honestly, it would be Cookie Monster’s vegan cookie dream. If perfection could be captured in cookie form…the vegan and gluten-free Triple Chocolate Mint Cookies by Liz Lovely would set the bar and hold the standard. Cookie heaven on Earth.
These cookies are chewy and full of dark chocolate flavor. They should be, considering they are a chocolate base with chocolate chips and a chocolate drizzle. But these amazing cookies don’t stop there. No. They get an added bonus with a hint of peppermint oil that just takes them to the next delicious level. Each bite is soft, chewy, and has the perfect balance of dark chocolate and mint. Nothing too overpowering. Absolute cookie perfection.
I never took so long to eat a cookie when I bit into this one. I savored every ounce of flavor, every little bite. Every bit of chocolate was allowed to melt slowly as I savored it down to the last bite. Cookie nirvana.
Do mind the serving size, however. These 2 cookies are good for 4 servings, so you eat half a cookie at a time. Believe me…it’s not easy sticking to that once you have a taste. But these are meant as a treat, so give yourself 4 days of sweet indulgence. More time to savor every little bite.
Whether you gobble down cookies like Cookie Monster, or savor each little nibble to really soak in the flavors, these cookies make a rich, decadent dessert or treat. And, the cake-like consistency will leave you feeling satisfied. Trust me.
I haven’t been able to resist these cookies since finding them. If I am in my natural foods store, one of the gluten-free varieties is coming home with me. So, rest assured, the other flavors will get their time in my blog spotlight. But, with all that said, these have been my favorite vegan and gluten-free offerings from Liz Lovely yet.
Who needs Girl Scout cookies (which I can’t eat anymore anyway)? Tantalize your taste buds with these instead. Trust me. Two cookies well worth the price.
Liz Lovely's Vegan & Gluten-Free Triple Chocolate Mint Cookie
Sometimes, a restaurant opens up. You hear a lot about it from people. You read a lot about it in local papers. You keep saying you’re going to try it out. And then one day…you finally do.
And your life is changed.
It has well been established throughout this blog that breakfast food, in my book, always wins. So when a place is called Wild Eggs and the menu is breakfast and brunch items…well, I’m sold!
Wild Eggs turned out to be one of those places my roommate and I made a snap decision to try out as my belated birthday meal. I couldn’t’ choose a place so she suggested we give this place a shot. Why not? So, we headed that way and were greeted with a line out the door and people milling about with buzzers for when they had a table. This is a good sign, because a busy restaurant means it’s a good restaurant. I hopped out of the car to go get on the waiting list, and was told we would have a 20-35 minute wait. Not bad.
Our wait was a chilly one, but it the time flew and soon we found ourselves seated at a table…right near the kitchen, which delighted me because I could look in and see all the cooks and chefs on the line. Yeah…foodie nerd! I know. But it was COOL! Our waitress came out with a pitcher of water, got our drink orders, and left us to look at the menu. When Diet Coke’s arrived, we were ready to order. My roommate went for the Wild Mushroom and Roasted Garlic Scramble, which comes with skillet potatoes and an Everything muffin.
Wild Eggs' Skillet Potatoes
As for me…I went with the Surfer Girl Omelet (made with egg whites only), no sour cream, no Everything muffin, but a side of fruit would be great, and the skillet potatoes. So…what exactly is the Surfer Girl Omelet? In my case, it was fresh spinach, wild mushrooms, tomatoes, cream cheese, and onion folded into egg whites, and topped with pico de gallo, avocado and fresh alfalfa sprouts. It intrigued me when I saw the menu, and everything was safe for me to eat, and it had avocado on it (YUM) so it won.
We had a small wait for our food to arrive (which means it is cooked to order and not just dished out of big pans) but when it did…it all looked amazing. My food did arrive with the muffin and no skillet potatoes…but they were quick to fix this when I pointed it out. My roommate, who fell in love with the Everything muffin, took mine to take home with her to enjoy the following morning. It all worked out in the end.
The food looked mouth-watering good! I mean, it was breakfast art on a plate. I couldn’t wait to dig in. The omelet itself was packed with flavor. I would never have thought that cream cheese would work in an omelet, but it did. And it worked well. SO delicious, especially when combined with the flavors of the egg whites and the vegetables. I topped mine off with a dash of Cholula hot sauce, as always. The heat from the sauce and the cooling nature of the cream cheese couldn’t have been better matched. Epic breakfast win. The skillet potatoes were browned to perfection too. And there were a lot of them. Delicious on their own or with a smear of ketchup, these were soft on the inside but had that bit of crunchiness on the outside. Just what I look for in skillet potatoes. They are cooked up with some onion, which not only added flavor, but a little more crunch. Right on the money. I couldn’t have been more happy.
When my parents came into town to visit and watch me run in Louisville’s Race for the Cure, afterwards we went out to brunch at Wild Eggs, at my insistence, because I wanted to take them somewhere that they can’t get back in Alabama, and where they can enjoy a wonderful meal. My mom, who also has a gluten-intolerance, ordered the Surfer Girl Omelet (as did I…again!) and loved it. My dad tried the Violet You’re Turning Violet pancakes (which are buttermilk pancakes, topped with blueberries, whipped cream, and maple syrup) with a side of bacon. Our waitress talked him down to two pancakes instead of the full three because of the sheer size and fluffiness of them and he even couldn’t finish that. He thanked our waitress profusely for talking him down from three. And my roommate got a little crazy this time around and tried the Creole Omelet (a mix of rock shrimp, andouille sausage, bell pepper, onion, and cheddar jack cheese, topped with a Creole hollandaise sauce (which she LOVED), and served with the skillet potatoes and Everything muffin).
Breakfast is not only the most important meal of the day…but also my favorite. I love eating at Wild Eggs. As much as I love my local standbys (Toast on Market and Lynn’s Paradise Café), Wild Eggs is sheer atmosphere, paired with great service, and delicious food. I can’t wait to find another reason to go back…and bring along some more people for a delicious brunch treat.
Wild Eggs has three locations in Louisville, Kentucky and one location in Denver, Colorado. So…if you live in the vicinity of one or are just passing through one of the cities…around breakfast/lunch time…do go in and enjoy a filling, delicious meal. And then spread the word about Wild Eggs. It’s food worth bragging about!
Wild Eggs' Surfer Girl Omelet with a side of fresh fruit
This morning…it was officially under 40 degrees outside. Now, it is officially autumn, heading into the bitter cold winter months. And nothing compliments a brisk, chilly day like a warm bowl of soup. Seriously, soup season is upon us!
I love to make soups from scratch, but on a busy weekday, that’s not always feasible. Enter Imagine Natural Creations’ soup line. I have found a wide variety of these at the grocery store (in the natural foods aisle) as well as Big Lots (at a much cheaper price). So, make sure you don’t just head for the soup aisle and give up.
On it’s own, this soup looks like it would be rather bland. It wasn’t. The creamy, rich texture was just perfect for a potato soup. And the seasonings were spot on. Nothing bland about this…but this soup also is low in sodium, so the flavors aren’t coming from added salt and preservatives, but from natural and organic ingredients like the organic onions, organic potatoes, organic leeks, organic garlic, and organic spices.
When I served this soup to my roommate, who is rather picky about food, she looked a bit unimpressed. When she tasted it, she said it had a lot of flavor to it, but it just felt like it was missing something. When I finally sat down with my own bowl of the soup, I could see what she meant. On its own…it’s just a bowl of grayish liquid. Yeah…it looks NOTHING like the image shown on the box. Not surprising, but soup that looks like old dish water isn’t always appealing. The box shows a very creamy, potato-y, soup in a bowl. This was nowhere near as stunning as that image. Yet, while it doesn’t look the most appetizing…it at least tastes amazing. But…she was right…it felt as though something were missing.
The following day, when I cooked the rest of the box up for us for dinner…I did something a little different. I chopped up a couple of organic fingerling potatoes, roasted them in the oven, then added them to the simmering soup on the stove for a couple of minutes. What a difference a little texture makes. While the soup was fantastic before, this just took it to the next level. Adding the roasted potato cuts to the soup not only made it more filling, but it also created a better texture. My roommate enjoyed hers with a sprinkling of cheddar cheese.
Soups are a tricky thing. Some like them thin. Some like them chunky. I like them both ways, but there was just something so magical to bulking up the base of this soup. While quite good on its own, Imagine’s Organic Creamy Potato Leek Soup was even better when something to bulk up the soup was added. Give it a try. Put your own spin on it. Or enjoy it on its own. It’s flavorful any way you sip it.
What’s better than a gluten-free Halloween treat for everyone? This is not only adorable…but really delicious too. I should know. I made it last night!
The recipe was supplied by my friends over at Rudi’s Gluten-Free Bakery. And I now share it with you because anything this cute and epically delicious needs to be made by all of my dear readers!
Ghost Toast
Rudi's "Ghost Toast"
Servings: 1
Time: 5 minutes
Ingredients:
1 slice of Rudi’s Gluten-Free Cinnamon Raisin or Original bread
Powdered sugar or coconut flakes
Candy (the original recipe called for gluten-free candy corn, but I never have liked candy corn, so I used sliced almonds) – Candy Corn, M & M’s (or any nuts, raisins, chocolate chips, gluten-free pretzels, Tootsie Rolls…get creative to suit your taste buds!)
Butter or butter alternative
Directions:
Cut the edges off the top of the toast to round the top of the ghost.
Toast the bread.
Spread butter on toasted bread.
Sprinkle with powdered sugar.
Add toppings to complete the ghost.
My version of Rudi's Ghost Toast
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Not only is this recipe easy, but it is such a fun treat! I mean…how easy is that? I loved it. Kids will love it. You will love it too. And just in time for Halloween!
The Celiathlete 