I love to bake. Not always so easy when dietary restrictions are at play. Throw in type 1 diabetes and baking can be a bit of a nightmare. Needless to say when Valentine's day comes along, I feel the extra need to try new recipes for sweet treats that are as well gluten free, now if I could only make them low in carbohydrates as well that would be perfect...well two out of three aint bad.
Based on my dietary restrictions I am understandably not in the crowd of people rushing out to purchase chocolates in big red heart shaped boxes. Actually, to be honest, I never really was interested in that kind of stuff anyway. But, who doesn't like chocolate? Seriously!
So here's an idea that fullfills both my desire to bake (word used loosely here) something gluten free AND to include chocolate (for Valentine's Day of course). While Abisaac sometimes makes fun of me, especially since I am not known for being particularly adventureous when it comes to cooking, I like to check out magazines (at the spa, in the doctors waiting room, at the hair dresser etc) for new receipes. For whatever reason I seem to have found myself waiting especially long in some of those places. As I am not someone who sits still and waits well, I have taken to typing out the entire receipe on my BlackBerry from various magazines and then trying them at home when I get an urge to try something new.
The receipes vary tremendously in both their origin and their level of difficultly. This one is particularly easy, but oh so tasty and gluten free. Check it out.
White Chunky Chocolate(makes approximately 25 pieces)
12 ounces white chocolate pieces (make sure they are gluten free of course)
1/2 cup of raisins
1/2 cup dried cranberries
1/2 cup roasted salted peanuts
1/2 cup roasted salted cashew pieces
Melt white chocolate pieces in microwave for about 45 -60 seconds. Stir in the raisins, cranberries, peanuts and cashews. Mix well. Spoon the mixture into flexible ice cube trays (we got ours at IKEA) and tap the tray on the countertop to remove any air bubbles in chocolate mixture. Refridgerate until set, about 30 minutes.
Remove from ice cube tray and enjoy!
*I appologize, but I cannot remember which magazine I stole this receipe from, will have to be more attentive next time*