Gluten Free Almond Joys (no chemicals)

CORN SYRUP; SEMI-SWEET CHOCOLATE ( CHOCOLATE; SUGAR; COCOA; MILK FAT; COCOA BUTTER; SOY LECITHIN; PGPR, EMULSIFIER) ; COCONUT; SUGAR; SALT; NATURAL & ARTIFICIAL FLAVOR; HYDROLYZED MILK PROTEIN; SODIUM METABISULFITE, TO MAINTAIN FRESHNESS; SULFUR DIOXIDE, TO MAINTAIN FRESHNESS; CARAMEL COLOR; MILK   That's what is in a Mounds Candy Bar you buy at the store.  This is all you need for the home made Mounds: 6 ounces of coconut flakes (about 1 1/2 packages) 1 can of sweetened condensed milk  (4.9 oz) 2-3 teaspoons of coconut oil as needed 1 bag of dark chocolate chips (7.5 oz) 1/2 bag of semi sweet chips (3.5 oz) sea salt if desired To start put your coconut in a medium bowl and add the sweetened condensed milk.  Combine.  Using two teaspoons place coconut on a cookie sheet.  These will not be bite sized - they are honestly enough for a person to have one as a complete "pick up and walk around dessert".  Make them smaller if you want.  Once these are put on the cookie sheet, freeze for about 1 hour.  No need to cover.    Place your chocolates in a double boiler along with the coconut oil a teaspoon at a time to keep it shiny and smooth as you use it to cover y our coconut bites.  As your chocolate melts, take the coconut out of the freezer (and with moist/clean hands) roll the coconut into balls.  Roll in chocolate and top with an almond.  I did not buy salted almonds.  But feel free to sprinkle a little sea salt on top if you so choose, it will give a little extra flavor.

This recipe will make about 30 good sized "bars", not bites.  When they begin to harden feel free to put them in the freezer and keep them there until ready to serve.  These were even great days later and they will not freeze completely.  I'm not certain how long you can keep them in the freezer because they don't last more than a weekend in THIS HOUSE!
 

Now, you are bound to have some chocolate left over and (let me school you a little) it is a sin to let it go to waste.  I just scrape it out on some wax paper, toss some almonds on top, sprinkle with sea salt and enjoy! 
I'm not certain there are even calories in this little extra....just sayin

Baked Coconut Chicken

Being Gluten free is a difficult when you would just like to have some crispy chicken!  No quick panko breadcrumbs or flour unless you use gluten free versions and at the time of this recipe, I did not.  So, I used what I did have and it turned out wonderfully and quite tasty if I do say so myself.

All you need is:  3-4 chicken breasts cut in half end to end to make them thinner, about 1/2 cup of coconut, and 3 Tablespoons of coconut oil.  Preheat your oven to 300 degrees as you chicken is really thin.  This is so quick and easy it's crazy!

Put your coconut in a food processor to make it really ground up like bread crumbs

Cut your chicken from one end to the other make two thin pieces out of it.

while your oven is preheating, put your coconut oil in the pan you will be using, and after it is melted coat the top of your chicken with the melted oil and then your coconut.  Cook at 300 degrees until the coconut is toasted.  With the chicken being so thin, it is well cooked by the time your coconut is browned. 

I just served with a brown rice, nice green salad and my quick gluten free cheese rolls. 

Nutella Coconut Popsicles

Want a quick, easy, healthy enough, treat that will have your kids cheering your name? 

"Mommy, Mommy, Mommy!"

Well, it's not a dream...

Take one can of coconut milk, and 1 cup of nutella

If your coconut milk has solidified, put it in the blender alone and blend until frothy, add  your nutella and blend for about 30 seconds. 

 

Pour into your Popsicle container, it will make about 10

NOTE:  I like to put some complementary fruit in the top which #1 holds the sticks in place and #2 gives you one great last bite. 

This recipe is great with bananas...

I think your Pops may like a pop!