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Bishops Bread

Bishops Bread

(Gluten-Free, Dairy-Free, Refined Sugar Free)

I know we're all crazy busy for the holidays, so this post is short and sweet.

I didn't grow up with very many holiday traditions, so when I met my husband whose family is rich with holiday tradition I nestled right in. I love that every year we decorate the tree the day after Thanksgiving with childhood ornaments while drinking hot cocoa and watching holiday movies. I love the cookie baking, the advent calendars and I love how my husband looks forward to Bishops Bread every year. 

Bishops bread is not a fruit cake, but a sweet tasty combination of nuts, dried fruit, cherries and chocolate. It was not something I had ever had before and it is a lovely treat to add to your holiday line up. Especially when that sweet tooth is kicking in.   

Ever since the hubby became celiac, I, along with my mother-in-law, adapted great grandma's recipe to be gluten-free, and dairy-free and refined sugar-free.  

Bishops Bread 

Preheat oven to 325 degrees

  • 3 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/4 almond milk
  • 1 1/2 cups gluten free flour blend, I used arrowhead mills
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dairy free chocolate chips (I like enjoy life)
  •  2 cups of pecans, chopped
  • 1 cup dates, chopped
  • 1 cup maraschino cherries, halved

 

Grease one 8 1/2" x 4 1/2" loaf pan. Beat eggs and sugar in a bowl thoroughly. Add the vanilla and almond milk and set aside. Mix the flour, soda and salt together in a separate bowl and add to the sugar mixture gradually. Add chocolate chips, pecans, dates, maraschino cherries. If its too thick add a tablespoon of almond milk. it should be more like pancake batter than cookie dough.

Bake for 1 hour or until cooked all the way through.

Happy New Year!

Carrie - LettuceBeDifferent


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