GLUTEN FREE chili
Quick chili for a busy day! Not guaranteed gluten free but pretty darn close!! (One of these days I’ll get the art of video editing down pat!)
2 cups blanched almond flour
1/2 cup sugar substitute substitute, I used muck fruit
1 t baking powder
1/4 t salt
4 eggs, room temperature
2 T coconut oil, softened
1 t vanilla extract
1 t butter extract, optional
Red food coloring
Mix dry ingredients well in a bowl. In a separate bowl mix the rest of the ingredients. Add dry to wet and mix well. Bake at 350° for 25-30 minutes or until a knife comes out clean.
Frosting
3 c powdered sugar substitute
1 t vanilla extract
1/2 c butter, softened
8 oz cream cheese, softened
1-2 T milk
Add 1/2 cocoa powder to make chocolate frosting.
1/2 c sour cream
1 8 oz box cream cheese, room temperature
1 small can of Tuna, drained and rinsed
1 T prepared horseradish
1 t Worcestershire sauce
1/2 t salt
1/2 t pepper
1/2 t Accent
Dash garlic salt
Mix together in blender or food processor and store covered in the refrigerator.
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