Two rolled up gluten-free crepes with vegetable filling on a plate.

Gluten-free Crepes

I had never made crepes before I tried this recipe. I was amazed by how easy they were to make and how good they tasted! I also made up a kale, mushroom and cheese filling to go inside and it turned out really good. The crepe recipe came from Barbara Kliment at the Nebraska Grain Sorghum Board. Thanks Barb!

Crepes:

  • 1 cup Carol’s Sorghum Blend
  • 1/8 tsp salt
  • 2 large eggs beaten
  • 2 Tbsp butter, melted
  • 1 1/2 cups milk (I used almond milk)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour (or brown rice flour)
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Stir together flour mixture and salt in a small bowl and set aside. In a large bowl, whisk together eggs and melted butter.

Two bowls, one with beaten eggs, one with mixed flours.

Eggs mixed with butter and flours.

Add milk and mix until well-blended. Add flour mixture and whisk until batter is smooth. The batter should be thin, pourable and not very elastic.

Mixed crepe batter in a metal bowl.

The batter is very thin.

Heat a non-stick 12-inch skillet over medium-high heat. When pan is hot, ladle 1/4 cup of batter into skillet, swirling to spread evenly and thinly.

Crepe batter in green teflon frying pan.

Here’s the first crepe cooking in the frying pan.

Allow the batter to cook until set but not crispy (1 to 2 minutes). Flip crepe over with a wide spatula. Allow the other side to cook for about 30 seconds.

Crepe cooking in skillet.

The first one didn’t look that great when I flipped it over, but each one got a little better.

Remove crepe from the pan and cover with a moist paper towel. Repeat with remaining batter and stack crepes, covered, until ready to serve.

Cooked gluten-free crepe on plate.

Finished crepe ready to put in filling.

Fill with your favorite filling and enjoy! (My filling recipe is below) Makes about 10 crepes.

Filling:

(I made this before making the crepes)

  • 6 slices bacon, fried and cut into bite-sized pieces
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 1 large white onion, chopped
  • 4 cups chopped kale
  • 5 large white mushrooms, sliced
  • 2 tsps dried basil
  • 2 cups shredded cheese (I used Italian six-cheese blend)
bacon in a frying pan

Frying bacon is a good first step for any recipe!

Sauté onions and garlic in olive oil until tender.

Onions and garlic in frying pan.

Sauté onions and garlic in olive oil.

Add kale, mushrooms and bacon pieces, plus basil.

Chopped vegetables and bacon added to the skillet.

Next the vegies, bacon and basil are added to the skillet.

Cover and cook on medium-low until kale is tender and mushrooms are cooked, stirring occasionally.

Lid on skillet with vegetables and bacon.

Cover skillet and cook on medium low, stirring occasionally until vegetables are cooked.

Cooked vegetables and bacon in frying pan.

Cooked vegies and bacon for filling.

Add Italian blend shredded cheese and stir to mix in. Remove from heat and set aside until crepes are ready.

Cooked vegetables in skillet with cheese added and stirred in to melt.

Add cheese to filling, remove from heat and set aside.

Package of Italian six-cheese blend.

I used an Italian shredded cheese blend. You could use whatever cheese you like best.

Crepe with filling on top.

Added the vegie-bacon-cheese filling and gently rolled it up.

I also warmed up some frozen blueberries in the microwave and tried them in a couple of crepes. Marvelous!

Gluten-free crepe with blueberries inside on plate, one bite cut off.

I tried some with warmed up blueberries, too – yummy!

 

 

Milo graphic

Milo says….

Maizy was easy to train. I just sit straight, hold out my paw and she KNOWS she is supposed to give me a treat!

 

Gluten-free ginger cake slice on dessert plate.

Gluten-free Fresh Ginger Cake – FAIL

This week’s baking project was a near-disaster for me. I was really excited about this recipe – I love the spicy flavor of ginger in baked items. But I made several errors on this one and it came out pretty bad. I decided to go ahead and post it anyway – maybe someone out there will benefit from my mistakes. I’m sure this is a good recipe when followed correctly. All of the mistakes were mine.

The biggest mistake I made was I didn’t read the directions carefully enough and I chose the wrong size cake pan. I used a 1.5-inch deep pan that you would use for a layer cake instead of a 3-inch deep pan. I don’t know what I was thinking! When I put the batter in, it came almost to the top. I should have known it wouldn’t have room to expand. It overflowed the pan while baking and I was really glad I put a cookie sheet under it.

Cake with overflowing batter spilled out onto cookie sheet.

Imagine my surprise when I opened the oven and found this. Hmmm. Something is not quite right here!

The cake that was left in the pan was moist inside, but really crumbly. I think this might have been because of the changes I made to the recipe. I didn’t have any sweet rice flour (I can’t seem to find this at any of my local stores), so I used two cups of Carol Fenster’s gluten-free flour blend. (1.5 cups sorghum flour, 1.5 cups potato starch and 1 cup tapioca flour) I also had only 1/2 cup of corn syrup, so I made up the difference with some dark molasses. Additionally, I mixed the baking soda in with the other dry ingredients instead of putting it in with the syrup and hot water. I’m not sure what this is supposed to do, but it might have made a difference. Another thing that might have helped my cake was an adjustment for higher altitude. I live at 3600 feet above sea level and cakes sometimes turn out crumbly here if you don’t make adjustments.

Gluten-free ginger cake on a plate.

The cake was pretty crumbly around the edges when I took it out of the pan.

The flavor of the cake was very spicy with fresh ginger flavor. Even though the texture wasn’t great, it was still pretty good with some vanilla ice cream. I’m posting the original recipe below without any of my changes. I hope you have better luck if you try this recipe. Be sure to read all of the instructions carefully!

Gluten-free ginger cake in a yellow bowl with some vanilla ice cream.

The spicy taste of the cake went really well with vanilla ice cream – and it didn’t matter if it fell apart!

Ingredients

  • 1 cup sorghum flour
  • 1 cup sweet rice flour
  • 2 tsp dried ginger powder
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 35g ginger root, finely grated (1/4 cup = 35g)
  • 2 eggs
  • 3/4 cup (Beehive) corn syrup (you can replace with light molasses)
  • 1/2 cup water
  • 1/2 cup dark brown sugar
  • 1/2 cup olive oil

Instructions

Preheat oven to 325°F. Generously butter an 8-inch round, 3-inch high spring form pan. Line bottom with parchment paper and place on baking sheet.

In a bowl mix together sorghum and sweet rice flour, baking powder, cinnamon, ginger powder and ground cloves.

In a small pan stir together boiling water, corn syrup and baking soda until completely dissolved.

Place eggs and sugar in the bowl of an electric mixer, fitted with the paddle attachment. Beat until light, about 3 minutes. Reduce speed to medium low and add olive oil, beating until just combined.

Add grated ginger and mix to combine.

Add flour mixture in 3 additions, alternating with the corn syrup mixture, scraping down as necessary. Batter will be very wet.

Pour batter into prepared pan and transfer to oven. Bake at 320-325°F for 50 minutes.

Let cake cool slightly before removing ring.

Serve warm or cold as it is or with a giant dollop of fresh whipped cream beside each slice.

Recipe from Simple Gluten-free Kitchen. (Sorry I made such a mess of it! I’m sure it’s great if you make it correctly.)

 

Milo graphic

Milo says….

Be yourself. No one can say you’re doing it wrong!

 

Three gluten-free coconut-lemon cookies on a dessert plate.

Gluten-free Coconut-Lemon Cookies

Holiday parties are always uncomfortable for those of us with celiac disease. How many times have you experienced that awkward moment at a party when you realize there is NOTHING on the buffet table that you can eat?

I have found that it helps me if I can bring something to the party that is gluten-free. Then I know there will be at least one thing available for me to eat. I just ask the host/hostess if I may bring a gluten-free dessert and that usually opens the door for more discussion about what other foods are being served and if I might need to bring a main dish I can eat.

Here is an easy-to-make recipe for some cookies I think will work perfectly for gluten-free party snacking.

Ingredients

  • 3/4 cups almond flour
  • 1/2 cup sorghum flour
  • 1 cup unsweetened shredded coconut (plus extra for rolling)
  • 2 tablespoons coconut flour
  • 1/4 teaspoon sea salt
  • 3 tablespoons honey
  • 2 tablespoons butter, gently melted (not hot)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest (I used dried lemon zest)
  • 1 teaspoon vanilla extract

Directions

Combine the almond flour, 1 cup shredded coconut, coconut flour, and sea salt until thoroughly mixed. I used a food processor to chop up the coconut into smaller bits then transferred it back into a mixing bowl. If you have a large food processor you can probably mix the dough it in as well.

Food processor with flour and coconut mixture inside.

I used my food processor to chop up the coconut and mix the dry ingredients.

Add the honey, coconut oil, lemon juice, lemon zest, and vanilla to the dry ingredients. Stir until dough forms.

Ball of gluten-free coconut-lemon cookie dough in a large brown mixing bowl.

I mixed in the wet and dry ingredients in a large bowl with my hands to make a nice ball of dough.

Pinch off small portions of the dough and roll into 1-inch balls. Coat the balls in the extra shredded coconut if desired. I had trouble getting the coconut to stick to the outside of the balls, so a made a small divot in the top and smashed some coconut down into it.

About two dozen cookie dough balls covered with coconut on parchment paper and baking sheet.

Coconunt-Lemon cookies on parchment paper ready to bake.

Place the dough balls on a baking sheet lined with parchment paper. Bake at 250ºF for 20 minutes. Rotate the pan halfway through the cooking time.

Baked cookies on cookie sheet surrounded by bits of toasted coconut.

The cookies didn’t spread out while baking and turned a nice golden brown.

Cool completely before serving. Store the cookies in the refrigerator in a sealed container.

Closeup of some of the cookies on the baking sheet.

Gluten-free Coconut-Lemon cookies ready to taste.

You can also enjoy these as a no-bake snack by putting the dough in the refrigerator until firm rather than baking it.

Makes about 24 cookies

Adapted from Lemon Meltaways in the Spring 2014 issue of Simply Gluten Free magazine.

 

Milo graphic

Milo says….

I don’t know what you are eating, but I WANT some!

 

Whole grain sorghu with peas after cheese has been added, ready to eat.

Italian Whole Grain Sorghum with Peas

This recipe using whole grain sorghum will make a great side dish for Thanksgiving dinner or a good accompaniment for the leftovers. The chicken broth really gives the sorghum a rich flavor.

Ingredients

  • 3/4 cup uncooked whole grain sorghum
  • 2 cups chicken broth plus 1/4 cup water
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup chopped fresh kale
  • 1 cup shredded Italian cheese blend

Directions:

Soak whole grain sorghum in water for about 2 hours. This helps the sorghum cook to a softer texture. Skip this step if you like it with a crunchier texture. Drain and rinse sorghum grains.

Whole grain sorghum in strainer.

I like to soak the sorghum grains for an hour or two before cooking.

Combine sorghum, chicken broth and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.

Two 8-oz. packages of Pacific low sodium chicken broth.

I like to use this low-sodium chicken broth.

Stir in onion, garlic, thyme, pepper, peas and kale. Cover and continue cooking for another 15-25 minutes, stirring occasionally, until all liquid is absorbed and sorghum is tender.

Chopped onions and a kale leave on a cutting board.

Chopped onions and kale.

Whole grain sorghum cooking in a pan on the stove with vegetables and spices added.

After adding the peas, kale, onion and spices, continue cooking until all the liquid is absorbed.

Stir in cheese and serve. Sprinkle a little more of the cheese on top of each serving.

Whole grain sorghu with peas after cheese has been added, ready to eat.

Makes 6 servings.

 

Milo graphic

Milo says….

Being extra NICE to guests goes a long way towards them slipping you a little NIBBLE under the table!

Snoopy and little yellow birds on Thanksgiving.

 

 

Slice of gluten-free apple pie on a dessert plate.

Gluten-free Apple Pie

All my life I was intimidated by the beautiful pies my mother made during the holidays. Even before I was diagnosed with celiac disease, I had never learned to make a decent piecrust, but I was encouraged when I read this quote in Carol Fenster’s “Gluten-free Quick & Easy Cookbook.”

“Forget everything you were taught about handling piecrust; this one won’t toughen…”

You can knead this dough as much as you want to and it won’t get tough? It seems there are some advantages to gluten-free baking after all!

For some reason I didn’t have quite enough dough to make this double crust fit a 9-inch pie pan. Maybe I didn’t roll out my bottom crust thin enough. I couldn’t make the scalloped edges that are on traditional apple pies, so my pie wasn’t very pretty. It turned out really tasty, though – not crumbly or gritty – and the flavor is what it’s all about, right?

I didn’t have any sweet rice flour, so I substituted cornstarch. I learned by researching (what did we do before the internet?!) that sweet rice flour is made from sticky rice and is good for helping gluten-free pastries stick together. I would like to try this piecrust again with sweet rice flour to see if it makes a significant difference.

This dough can be made ahead of time and frozen for future use.

Glass canister containing sorghum flour blend with recipe for it taped to the front.

I keep Carol’s Blend mixed up and ready to use for baking.

Piecrust

Ingredients:

  • 1 cup Carol’s Sorghum Flour Blend
  • 2/3 cup tapioca flour
  • 1/2 cup sweet rice flour (I used cornstarch)
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum (I used more xanthan gum – didn’t have guar)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons cane sugar, divided
  • 1/2 cup shortening
  • 1/2 cup milk (I used almond milk)
  • 1 teaspoon cider vinegar or lemon juice (I used apple cider vinegar)
  • 1 egg white, beaten with 1 tablespoon water for egg wash (optional)

Directions:

In a food processor, place dry ingredients, 2 tablespoons of sugar, and the shortening and mix well. (I mixed it by hand with a pastry blender and it worked just fine.)

Metal pastry blender on countertop covered with flour and shortening.

I used this pastry blender to mix the flour blend and shortening together instead of a food processor and it worked great.

Add the milk and cider vinegar, and blend until the dough forms a ball. Knead the dough with your hands until smooth.

Ball of gluten-free pie dough in a brown mixing bowl.

The dough mixed up easily and made this nice ball that wasn’t sticky like a lot of gluten-free dough I have tried.

Flatten dough to 1-inch disk and wrap tightly in plastic wrap. Chill 1 hour.

Gluten-free pie dough wrapped in plastic wrap.

Chilling the dough in the refrigerator for 30 minutes would make it easier to roll out.

Remove dough from refrigerator and massage between hands until warm and pliable, making the crust easier to handle. Roll half of the dough to a uniform thickness into a 10-inch circle between two pieces of heavy-duty plastic wrap that are dusted with gluten-free flour. Use a damp paper towel between counter top and plastic wrap to anchor the plastic. Keep the remaining half wrapped tightly to avoid drying out.

Gluten-free pie dough rolled out flat between sheets of plastic wrap.

The dough rolled out pretty easily between two sheets of floured plastic wrap.

Remove the top plastic wrap and invert the crust, centering it over a 9-inch non-stick pie plate. Remove remaining wrap and press the crust into place. If the dough is hard to handle, press the entire bottom crust in place with your fingers. Fill with your favorite fruit filling (see apple filling recipe below).

Apple and spice mixture in bottom pie crust with pieces of butter on top.

The apple mixture placed into bottom crust and dotted with butter.

Roll remaining dough to 10-inch circle. Invert the dough and center over filled crust. Shape a decorative ridge around rim of pie pan (I didn’t have enough dough to do this for some reason.) Slice top crust several times to allow steam to escape. Freeze pie 15 minutes, (I actually skipped this step.) Brush crust with beaten egg white for glossier crust. Sprinkle crust with remaining sugar. Place pie on baking sheet.

Second crust placed on top of apples, brushed with egg white and sliced on top.

The second crust was placed on top and brushed with egg white.

Bake pie in preheated 375˚F oven for 15 minutes on the lowest rack to brown bottom of crust. Move pie to middle rack and bake 25 to 35 more minutes (I baked mine about 30 minutes) or until the top crust is nicely browned. Cover pie loosely with foil if the edges start to brown too quickly. Let cool completely before cutting.

Apple Filling

Two whole Granny Smith apples and one cut in half.

I used Granny Smith apples for this pie.

Ingredients:

  • 4 cups sliced apples
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon or apple pie spice (I used 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon fresh lemon juice

Directions:

In a bowl combine apples, brown sugar, cornstarch, spices and lemon juice.

Sliced apples in a bowl coated with sugar and spices.

Brown sugar, lemon juice and spices mixed with the sliced apples.

Mix well and transfer to prepared piecrust. Dot with butter. Cover with top crust and follow baking instructions above.

Baked apple pie.

The apple pie browned nicely on top and the bottom crust pulled away from the edges of the pan a bit.

Gluten-free apple pie with slice cut out so you can see the filling and the bottom crust.

The bottom crust could have been a tad thinner, but it tasted great!

Source: “Gluten-Free Quick & Easy” by Carol Fenster.

 

Milo graphic

Milo says….

All you really need is love…but a taste of apple pie now and then doesn’t hurt!

Two gluten-free cinnamon maple cookies on a dessert plate

Gluten-free Cinnamon Maple Cookies

Lots of cinnamon made these cookies a perfect dessert for the cold weather that moved in earlier this week. I made a double batch of these and they disappeared quickly!

The original recipe called for oat flour and shortening. I used sorghum flour and butter.

This recipe makes about 12-14 cookies.

Ingredients:

  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1/2 cup maple syrup
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Directions:

Preheat oven to 375° F. Bring butter to room temperature. Grease baking sheet or line with parchment paper.

Bottle of MacDonald's maple syrup.

I used MacDonald’s 100% pure maple syrup.

Whisk together sorghum flour, starches, xanthan gum, baking soda, baking powder, salt and cinnamon in a small bowl.

Metal mixing bowl containing mixed dry ingredients - has brown color from cinnamon.

Dry ingredients, including cinnamon.

White mixing bowl containing sugar, chunks of butter and maple syrup.

Butter, syrup and granulated sugar in bowl ready to mix.

Cream butter, maple syrup, and granulated sugar on medium until completely mixed and slightly fluffy, about 1 minute.

White mixing bowl with butter, syrup and sugar mixed.

Butter, syrup and sugar creamed together.

Add egg and vanilla and mix until combined.

 

Egg and vanilla added to the creamed sugar, butter and syrup.

Egg and vanilla added to the creamed sugar, butter and syrup.

Slowly mix in the flour mixture and beat on high until everything is thoroughly combined. I refrigerated the cookie dough in the bowl for about 20-30 minutes. You can also refrigerate the dough on the cookie sheet.

White mixing bowl containing gluten-free cookie batter.

The flour is added and the batter is mixed on high until fluffy and smooth, then chilled in the refrigerator for 20-30 minutes.

Spoon cookie dough onto baking sheet, leaving space between each cookie.

Twelve balls of cinnamon maple cookie dough on a baking sheet.

Cookie dough on baking sheet ready to put into the oven.

Bake for about 10 minutes. Rotate pan, then bake for another 5-7 minutes depending on amount of crispness you like.

Baked cookies on cookie sheet.

The first batch of cookies came out a little crispy, so I reduced the second baking time to 15 minutes total.

A pile of cinnamon maple cookies on a plate.

The cookies were crispy on the outside and soft in the middle.

Adapted from Maple Cinnamon Cookies at Whether Ye Eat or Drink.blogspot.com.

 

 

Milo graphic

Milo says….

These cinnamon maple cookies smell so GOOD my nose is in OVERDRIVE!

Close up of Milo's black nose.

Milo loves the smell of cinnamon maple cookies.

Piece of German Chocolate cake on plate.

Gluten-free German Chocolate Cake

I made this cake last weekend for my friend for his birthday. I decided to make it as a pan cake instead of a layer cake. Because of that, I had to increase the cooking time to by 10 minutes. If you want to make this as a layer cake, see the original recipe instructions at PamelasProducts.com.

I wanted to try Pamela’s Artisan Flour for this recipe because I had heard it is really good – and it has sorghum flour in it!

Front of Pamela's Artisan Flour bag.

This is the flour I used for this cake.

Ingredient list from the side of the Pamela's Artisan Flour bag.

Pamela’s Artisan Flour contains a number of different kinds of flour, including sorghum flour.

I added some extra sorghum flour to compensate for my higher altitude of 3600 ft. I used these tips for adjusting recipes for high altitude baking.

This cake turned out really moist and the icing is amazing! We practically overdosed on this cake – yes, it was that good – so be careful!

Ingredients:

CAKE

  • 2 cups Pamela’s Artisan Flour Blend
  • 1 tsp baking soda
  • 1/4 tsp salt
  • German sweet chocolate, 4 oz bar
  • 1/2 cup water
  • 4 large eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 cup buttermilk

FROSTING

  • 12 oz. evaporated milk
  • 1-1/2 tsp vanilla
  • 4 egg yolks
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 7 oz sweetened coconut, flaked
  • 1-1/2 cups pecans, chopped

Directions:

CAKE

Preheat oven to 350°. Spray baking pan with olive oil spray.

I used the microwave to melt the chocolate a little, added the water and stirred every 30 seconds until chocolate was melted and mixed with the water. You can also use a double boiler to melt the chocolate. Set melted chocolate mixture aside.

White bowl containing melted chocolate and water mixture.

I melted the chocolate bar in the microwave with the water in it, stirring every 30 seconds until melted.

Mix flour, soda and salt. In bowl, blend butter and sugar with a mixer until light and fluffy.

White mixing bowl containing butter and sugar creamed together.

Butter and sugar creamed together.

Add yolks, one at a time, beating after each.

White mixing bowl containing butter/sugar mixture with egg yolks mixed in.

Egg yolks are added to the butter/sugar mixture one at a time.

Add chocolate and vanilla and mix well.

Brown mixture of chocolate, butter, sugar and eggs mixed with electric mixer.

Melted chocolate is added to the butter/sugar/egg mixture and mixed thoroughly.

Add flour mixture and buttermilk alternately, beating after each addition until smooth.

Gluten-free German Chocolate cake batter in a white bowl.

The flour mixture and butter milk are added and mixed in thoroughly with the electric mixer.

Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined.

Metal mixing bowl containing whipped egg whites.

Four egg whites whipped to stiff peaks ready to fold into batter.

Pour batter into baking pan.

Cake pan containing gluten-free chocolate cake batter, ready to bake.

I used one large cake pan to make the cake instead of 3 small pans for a layer cake.

Bake for 45 minutes or until cakes springs back with a gentle touch in center. I inserted a toothpick in the center to make sure it was completely cooked in the middle. Cool completely before frosting.

Gluten-free German Chocolate cake, fresh out of the oven.

Baked cake needs to cool completely before applying icing. My cake cracked a little bit on the top, but the icing will cover that up.

FROSTING

In a medium pan whisk evaporated milk with vanilla and egg yolks until well blended. Add butter and sugar and cook on medium heat until thick and golden brown.

Metal pan containing icing ingredients cooking on the stove with wire whisk stirring.

Egg yolks, evaporated milk, butter, sugar and vanilla are cooked on the stove until thickened.

Add nuts and coconut, cool before frosting.

Icing mixture in pan on stove with pecans and coconut added.

Pecans and coconut are added to the cooked icing mixture and then cooled before icing cake.

Gluten-free German chocolate cake with coconut-pecan icing in baking pan.

I used all the coconut-pecan icing on top of the cake – Yum!

Recipe from PamelasProducts.com.

Milo graphic

Milo says….

Maizy lets me lick her plate before it goes in the dishwasher. I’m her Doggy Pre-Rinse Cycle! (UNLESS it has chocolate on it!)