Cupids Chocolate Breakfast Biskits

These would be great to Serve on Valentine’s Morning with a side of sweet fresh fruit.

Ingredients:

1 1/2 C flour
2/3 C sugar
1 t baking soda
1/4 t salt
10 T unsalted butter, melted and hot
1/4 C + 2 T unsweetened cocoa powder
1 large egg
1/4 C + 2 T milk

Directions:

Place the flour in a large mixing bowl.
Add the sugar, baking soda and salt and blend all the ingredients together well.
Place the hot melted butter into a separate bowl.
Add the cocoa powder and whisk until very smooth.
Add the egg and milk to the chocolate mixture and blend until completely combined.
Pour the chocolate mixture into the flour mixture and stirring from the bottom up mix the ingredients until the flour mixture is just moistened completely.
Place a piece of wax paper on a flat surface and remove the dough to the wax paper.
Form the dough into a rectangle.
Place the dough into the refrigerator and allow it to chill 15 minutes.
Set the oven temperature to 400 degrees and allow the oven to heat while finishing preparing the biskits.
Remove the dough from the refrigerator and use a heart shaped cookie cutter to cut out the dough into 8 heart shaped biskits.
Line a baking sheet with parchment paper.
Place the biskits in a single layer on the prepared sheet.
Bake 12 minutes or until the bottoms just begin to color and the tops begin to crack.
Allow to cool 5 minutes before serving.

Serving Size: 8

Low Fat Banana Bread Recipe

Ingredients:

60 grams of low fat spread
1/4 cup of brown sugar
2 eggs
1 cup of mashed banana
1 teaspoon of vanilla essence
1/2 cup of skim milk
1 cup of wholemeal self-raising flour
1 cup of white self-raising flour
1 teaspoon of bicarbonate of soda
1/3 cup of chopped walnuts (optional, but recommended)

Directions:

First pre-heat your oven at 180 C (350 F), and then mix the low fat spread with brown sugar. Add the eggs, banana, vanilla essence and milk to the mixture. Sift together the flours and bicarbonate and add it to the banana mixture. Mix them well and add the walnuts while mixing. Put a non-stick piece of paper in the bottom of an ovenproof baking tray, spoon the banana mixture into the tray and bake in the preheated oven for 50 minutes or till the loaf dries and thickens. Remove from the oven a let it cool before serving. It makes 20 servings.

Gluten-Free Sandwich Bread

Ingredients:

3 extra large eggs, beaten
3 tablespoons vegetable oil, sunflower or canola
1 1/2 cups water
2 cups white rice flour
1 1/2 cup brown rice flour
2 1/4 teaspoons xanthan gum
3 1/2 tablespoon granulated sugar
1 1/2 teaspoon salt, optional
1/2 cup powdered milk
2 1/4 teaspoon active dry yeast

Directions:

Preheat oven to 375 degrees. Blend all dry ingredients in a bowl. In a large mixing bowl, mix all wet ingredients until well blended. Add dry ingredients to wet and beat well, until dough is thick but not too stiff. Pour batter into a greased loaf pan. Cover and set aside in a warm location for one hour to rise. Once dough rises, bake for 50-60 minutes or until edges are well browned. Yield: 12-16 slices, or 1 loaf.

Gluten-Free Corn Bread

Ingredients:

1 1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 1/4 cup gluten-free sour cream
1 cup creamed corn
2 large eggs
2 tablespoons granulated sugar, optional

Directions:

Preheat oven to 375 degrees. Mix all ingredients together until well blended. Pour into a 9-inch dark metal, square baking pan. Bake for 35 minutes or until edges have browned. Yield: 9 to 12 squares.

Gluten-Free Bread Maker Brown Bread

Ingredients:

2 large eggs
1 1/2 cups water
3 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon molasses
1 1/2 teaspoon salt, optional
3/4 cup tapioca flour
1/2 soya flour
2 cups rice flour, brown
1 tablespoon xanthum gum
1 tablespoon active dry yeast

Directions:
Blend eggs and water in a bowl and put into bread maker pan. Add honey, salt and molasses and mix. In another bowl, blend xanthum gum and flours. Mix flours with ingredients in bread maker pan and put yeast on top. Turn the bread maker on to the basic setting for a 1.5-pound loaf. Yield: 1 loaf.

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