Quinoa Pecan Brittle

Quinoa Pecan Brittle

Quinoa Pecan Brittle

Get your toothpicks out cuz yer gonna need ’em for this! And boy oh boy is it worth it! Addicting! WOW!

This recipe came up in my newsfeeds on Facebook about a week and a half ago. I had all the ingredients but just got around to making it last night.

The recipe comes from a gal named Dana who runs the recipe blog Minimalist Baker.  She specializes in recipes that contain 10 or less ingredients, can be made in one bowl and take less than 30 minutes to make. I like her style!

This is recipe is a keeper! It’s a super healthy snack that is sweetened with maple syrup and only a minimal amount of sugar.


I hope you enjoy this crunchy, sweet, nutty, addictive snack as much as we did.



1/2 cup- white uncooked quinoa

3/4 cup- pecans, roughly chopped. (You could use any nut you wish… but this way sure was goood!)

1/4 cup – Gluten Free Oats (regular if you’re not GF.)

2 Tbsp- chia seeds

2 Tbsp.- coconut sugar ( We don’t care for the taste of coconut sugar, so I used raw sugar.)

Pinch – salt

2 Tbsp.- coconut oil

1/2 cup- 100% pure maple syrup


Preheat your oven to 325 degrees.

Line a baking sheet with parchment paper. Make sure it goes over each side in case of spill over during cooking.

In a bowl mix together the quinoa, chopped nuts, oats, chia seeds, sugar, and salt. Mix well.

In a small sauce pan, add your coconut oil and syrup and heat while stirring until there’s no separation between the two ingredients.

Pour this over the dry mix in the bowl.

Spread out on to the baking sheet evenly with the back of spoon.

Bake for 15 minutes, check then put back in for another 5-10 minutes. Watch carefully. Mine took precisely 23 minutes to be perfect.

The edges can get bubbly and brown and that’s what you want. That’s yumminess right there.

Your house will be fragrant and the brittle will be golden brown when done.

Let cool completely.

Break into pieces and store in a plastic bag for up to a week. It won’t last long enough to freeze, but just in case you have a lot of restraint… you can freeze it for up to a month.

This looks really pretty when it’s done and would make a great gift. It would be really pretty in a clear goodie bag with a ribbon on it to give to a friend or take to your next party.

Thank you Dana at Minimalist Baker! 





Homemade Gluten-free, Dairy Free Bread

Gluten Free Bread

Homemade Gluten Free Dairy Free Bread

I’ve made this bread twice since finding it on Pinterest a few weeks back. This is the blog. It’s quite honestly the best gluten free bread recipe I’ve tried. My bread didn’t rise as much as it PJ’s did, but I can only think it’s because I’m also dairy free and use Earth Balance butter and softened it in order to measure it out. Other than that, I followed the recipe to the letter.

My recipe came out much denser and without a lot of bubbles in the finished product. But I can assure you, if you also have to use a DF butter like we do, that it in no way takes away from the taste.

My husband eats 3 slices at a time. He says it’s even better the next day toasted with butter and peanut butter. I have to agree. Anyway, enjoy it whether it rises that high or not, it’s delicious.


3 cups – King Arthur Gluten Free Flour

3- Tablespoons of sugar

2 teaspoons- instant yeast

1 and 1/4 tsp. -salt

1 and 1/4 tsp.- xanthan gum

1 cup- warm almond or coconut milk (regular milk if you’re not allergic)

3- large eggs

4 Tablespoons – Earth Balance (or regular butter, if you like)


Place the 3 cups of GF flour in your bowl, add in your sugar, instant yeast, salt and xanthan gum and mix.

Warm your milk in the microwave and with your mixer on, drizzle it down the side of the bowl until well mixed together.

Add in your butter and mix well.

Add in your eggs one at a time, allowing each egg to be thoroughly mixed in before adding the next egg.

Once all three eggs are added and mixed in well, mix for a full 3 minutes.

Using a rubber spatula, move the mixture out of the bowl into a greased loaf pan.

Cover, and allow to rise for one hour.

After an hour, turn your oven to 350 degrees and bake for 40 minutes.

(Note: If you look at the blog where I found the recipe, her directions indicate that she allowed it to rise twice. Mine did not rise very much the first time, let alone a second time. Again, it’s probably because of the dairy free butter I used softened.)

The next day, you can toast a slice and have butter and peanut butter on it or my favorite way… with raspberry jam! 

Here is the King Arthur recipe site where if you read the comments, some others had the same issue with the dough not rising as much. Try it and let me know how yours turns out, k?


Snowman Tea Light Ornaments

Snowman Tea Light Ornaments

Snowman Tea Light Ornaments

I’m changing up my blog soon and adding more categories in the coming months to include craft tutorials.

I was going to wait until I had everything changed before posting this because the header up there says Robin’s Recipes and Food blog, but I couldn’t wait. These are just way too cute not to share… and maybe you can make a few before Christmas.



You will need:

Black felt, red felt, battery operated tea lights, thin ribbon to hang, colorful ribbon for scarves, black sharpie, orange sharpie, small pom poms, hot glue, and pipe cleaners in red.


With a black sharpie draw two eyes and a mouth and color the “flame” orange. (Note: Make sure the tip of the flame is pointing up for a nicer look.)

Draw eyes and a mouth with black sharpie and color the flame orange for the nose. (Make sure the "flame" points up for a better look.)

Cut a red pipe cleaner into 2.5 inch strips and glue to the top of each tea light at the ends. Glue one red pom poms on each side to make ear muffs.

Cut a pipe cleaner in 2.5 inch lengths and glue to the top of the head on each side. Glue one pom pom to each side to make earmuffs.

Cut a piece of decorative ribbon into 4.5 inch pieces and form an “X”. Glue the front “X” together so the scarf stays together, then glue the back of the scarf to the backside of the tea light.










Cut a piece of black felt in the shape of a square about 1 and a 1/4 inch wide. You can eyeball this enough to come up with a cute top hat.










Add your solid ribbon at the top of each tea light for hanging in any length you need by tying a knot in the end and gluing it onto the back of the light (sorry, I didn’t take a picture.)

Hang them on your tree or anywhere you need a little cuteness.

I hung mine on the outside of my hot cocoa mix jars and I’ll have another to hang on the outside when the Christmas baskets I’m putting together for my neighbors are all done.


Christmas baskets




This cute little crafty Christmas project was from One Little Project.

Sweet and Sour Chicken

Sweet n Sour Chicken

Sweet n Sour Chicken

My husband and I wanted take out from a nearby Chinese place a few weeks ago. So, my husband went over the ingredients with the girl behind the counter and made sure mine was strictly gluten and dairy free. I ended up with Garlic Chicken and he got Sweet and Sour Chicken.

To make a long story short, the meals were disgusting. Like nothing I have ever eaten before. So bad, that after I dumped $15 worth of food down the garbage disposal, I headed right for Yelp and left a very descriptive review on just how disgusting it was.

Since then, my hubby has been wanting sweet and sour chicken so I made this for him yesterday. And I usually can’t have sweet n sour chicken because of the breading, but I can have this! YAY!

I have to say, it’s absolutely delicious and the leftovers warm up well the next day. I will make this again and again and I think you will too. So much more tasty and so much more healthy for you than take out. The chicken is tender and the sauce is perfectly sweet and sour. I added red pepper and broccoli, but you can add any veggies you want or none at all.

I’m not sure who to give credit to for this recipe, as it’s on Pinterest a few dozen times and each person takes credit for it as being theirs. LOL! Anyway, to the best of my ability, I did some sleuthing around and I think this gal at Mel’s Kitchen is the one who made it originally and everyone copied her but didn’t give her credit. Mel talks about having made this recipe back in college over ten years ago and she put it on her blog in 2012 and it has over 600 comments. So, thank you Mel!

Anyway, I hope you enjoy!


12- chicken tenders (Yes, I made a lot because I didn’t want to cook the next day… 😉

1 cup- cornstarch

Salt and pepper

2 large- eggs, beaten

olive oil to fry


3/4 cup- sugar

4 Tablespoons- ketchup

1/2 cup- apple cider vinegar

1- Tablespoon soy sauce, I use this kind for gluten free soy sauce

1 teaspoon- garlic powder

(*Note: I would double the the sauce recipe for this much chicken when I make it again…) If using less chicken, this amount of sauce ingredients should be enough.)


Preheat oven to 325 degrees

Make sauce and set aside

Put skillet on stove and add oil to cover bottom of pan

Fill two bowls, one with cornstarch and the other with the two beaten eggs

Cut chicken into one inch pieces and place on a plate and season with salt and pepper

Add the seasoned chicken pieces to the cornstarch and toss them until well coated.

Turn your skillet to high heat

Toss the cornstarch coated pieces into the egg mixture now and remove quickly as to not remove your cornstarch

When the oil is hot, place the chicken pieces in the skillet and fry until the outside has a golden brown coating (the inside will not be done, you are only browning the outside)

While they are cooking, get a large 9X13 inch pan ready next to the skillet

Place the browned pieces in the pan and cover with the sauce mixture

Place in the oven and bake for 1 hour. (I didn’t turn mine as her recipe indicated to do and mine was fine.)

You can place any cut up veggies in the pan with the chicken or cook them separately, if you wish.

Serve over white rice.

Breading and sauce station

Breading and sauce station

Pieces coated with cornstarch

Pieces coated with cornstarch

Frying to a golden brown

Frying to a golden brown

Golden brown

Golden brown

Into the pot it goes...

Into the pot it goes…

Add your veggies

Add your veggies and sauce then bake 1 hour

Plated over white rice

Plated over white rice

Good to the last drop!

Good to the last drop!

This is warmed up the next day

This is warmed up the next day



Cauliflower Tabbouli

Cauliflower Tabbouli

Cauliflower Tabbouli

I found this recipe from Dr. Hyman’s recipe site when I made the Rosemary Almond Flour Crackers and mad oh man the two together are delicious! Easy and healthy. Boom! Enjoy!


1 head- cauliflower, cleaned and pulsed in a food processor

1/2 cucumber – peeled and diced

8- cherry tomatoes, washed and cut into quarters

Handful – fresh flat leaf parsley, washed and chopped.

Handful – fresh basil, washed and chopped

Handful – fresh cilantro, washed and chopped

2 cloves- garlic, minced

Zest and juice from one whole lemon

1/4 cup- olive oil

Salt to taste


Pulse your cauliflower in small batches to get a uniform size

Transfer all cauliflower to large bowl

Add tomatoes and cucumber

Add all fresh spices chopped

Combine lemon juice, zest, garlic, oil and salt and stir well.

Serve with Rosemary Almond Flour Crackers. 

Pulse cauliflower

Pulse cauliflower

Add cucumber and tomatoes

Add cucumber and tomatoes

Add spices

Add spices

Serve with crackers

Serve with crackers


Homemade Marshmallows

Homemade Marshmallows

Homemade Marshmallows

This recipe for homemade marshmallows is all over Pinterest this time of year, but I took the recipe from Alton Brown’s recipe on The Food Network. The only thing I omitted was dusting them with a cornstarch and powdered sugar mixture as I only used the powdered sugar.

It seems a bit labor intensive to make when you first read through the recipe with the use of a candy thermometer and all, but they’re really not. Once your pan is prepared and the syrup mixture boils, it comes together fast.  But, Tom Petty was right… the waiting is the hardest part.

I made my marshmallows smaller so I was able to get three small plates piled high with them. Add them to the DF hot cocoa mix and it’s a all over except the fire and cozy pajamas. They are sweet, but not sickeningly sweet. I’m pretty sure you’ll love them.

*Note: You need a stand mixer to make these. A regular hand mixer will not work.


3 packages – unflavored gelatin

1 cup- ice cold water, divided

1 and 1/2 cups- granulated sugar (I used sugar in the raw and they turned out just as good)

1 cup -light corn syrup

1/4  teaspoon- salt

1 teaspoon- vanilla extract

1/4 cup – confectioner’s sugar

1/4 cup – cornstarch (I omitted this and nothing stuck together)

Non-stick spray


Place your gelatin in the mixing bowl with 1/2 cup cold water and let sit for 5 minutes until it blooms. Attach your whisk attachment.

Meanwhile, in a smaller sauce pan combine your granulated sugar, 1/2 cup cold water, salt and syrup and bring to a boil on medium heat. Allow to cook for 3-4 minutes covered.

Uncover, and clip the thermometer on the side of the pan. Cook until thermometer says 240 degrees (if using an electric stovetop like mine, your thermometer may not go up to 240, so just make sure to cook for 7-8 minutes total.

Remove from heat and with your bowl and whisk attachment in place, turn the mixer on low while pouring the hot syrup in and down the side of the bowl, (not directly on the whisk.)

Once you’ve added all the syrup, turn the mixer to high and let it whisk for 15 minutes.

Add your vanilla extract near the last two minutes (again, down the side of the bowl and not into the whisk or you will make a mess.)

During this 15 minute period, spray a cake pan with non-stick spray and them coat with powdered sugar.

When 15 minutes is up, you will have a big, white, fluffy, sticky, batter to pour in your prepared cake pan. Work quick and spread out with a spatula to smooth top.

Sprinkle top with powder sugar.

Allow to sit for at least 4 hours, overnight is best. Do not cover.

When ready, flip marshmallows out onto a powder sugared surface. (Mine slipped right out.)

Sprinkle the top (that was the bottom) with more powdered sugar.

Cut into small to medium sized pieces with either a pizza wheel or I used a pastry cutter.

Pour powdered sugar into a bowl and toss them in the mix to make sure all sides were coated well and no longer sticking to one another.

Put into an air tight container for up to 3 weeks.


Bloomed gelatin

Bloomed gelatin

Down the side

Down the side



In cake pan with powdered sugar top

In cake pan with powdered sugar top

The next day I flipped onto a powered sugar surface

The next day I flipped onto a powered sugar surface




Dunking them in a powdered bath

Dunking them in a powdered bath

3 plates

3 plates

Rosemary Almond Flour Crackers

Rosemary Almond Flour Crackers

Rosemary Almond Flour Crackers

I found this recipe today on Dr. Hyman’s page on FB, who in turn got the recipe on a blog called The Healthy Apple.  My husband loves rosemary so I thought I’d make them.

I was surprised that they actually ‘snap’ like a cracker when you bite them, but I won’t lie… they are a little bland.

The recipe made about 3 small batches of dough and after I tasted the first batch, I added more salt to the tops of each cracker, which didn’t seem to help much. On the second batch, I thought if I rubbed the tops of each cracker with some oil then salted them it would help. Nope. And it made it really difficult to remove them from the pan and they broke.

So, on the third batch, I added some garlic powder, salt, and pepper right to the dough and then baked them. Better, but still bland. I don’t mind bland though, and I think these would be great for hummus or any kind of savory dip without the cracker overpowering the flavor.

Anyway, these are great for those like me who are Gluten Free (GF) and would like to make their own crackers.


3 cups- almond flour

3- large eggs

3 tsp. – olive oil

1/4 teaspoon- salt

1/2 tsp- crushed rosemary

Pinch- red pepper flakes

Pinch – lemon zest


Preheat over to 325 degrees

Mix all ingredients together in a large bowl and form a ball

Divide dough into 3 smaller balls (or else it comes out the side of the paper… I know…)

Roll dough ball out onto parchment paper

Top that with another sheet of parchment paper

Roll to about 1/4 inch thin

Remove top parchment paper

Cut into squares using a sharp knife

Keeping the thinly cut dough squares on the bottom layer of parchment

Flip onto a cookie sheet by slowly… and I mean s-l-o-w-l-y peeling it back from the cut squares.

Once it’s removed, place the baking sheet in the oven and bake 12 minutes or until golden.

Let set for a few minutes and place on plate to serve with dip or use a ziplock bag to keep fresh until use.

Note: *These need to be watched if they are really thin, as they will get dark fast. And some of my thicker pieces had to be put back in and baked some more.