3 Ingredient Chocolate Buttercream

I was just informed that today is National Chocolate Day! So I decided to quickly finish this post to share with you today. My friend Ashley over at Kitchen With A View, shared this delicious looking Campfire Bark recipe today.  Her blog is not gluten free, but she shares alot of real food recipes, insightful writing and movie reviews by her awesome hubby Chris. Super cute couple and blog, oh and today happens to be her birthday, so be sure to check her out!

Last week we celebrated my sweet daughter’s 2nd birthday! As I made her cake, I realized I had yet to post this incredibly simple and delicious buttercream that I make all of the time.

This is my go to frosting, and has never failed me. Because the ingredients are equal parts, you can make this recipe for one cupcake or multiply to frost a large cake.

Bottom line, this recipe is easy and healthy! (or healthier, should I say…)

3 Ingredient Chocolate Buttercream

  • 1/2 cup room temperature butter*
  • 1/2 cup honey
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla (optional)
  1. Combine all ingredients in bowl.
  2. Whisk by hand or use an electric mixer to whip until light and fluffy.
  3. Immediately use to frost cake/cupcakes/eat by the spoonful (no judgement here).

*for a dairy free version use coconut oil or organic shortening in place of the butter.  Just know that coconut oil is temperamental depending on the temperature.  If it is warmer that 76 degrees your frosting will not set, as that is the temperature in which coconut oil liquefies.

I’m hoping to get up a candy recipe for ya’ll this week.  I plan on doing a candy swap with my kids.  Homemade cookies, candies, stickers, and dollar store finds will be traded with my kids for their super (not) healthy Halloween candy!

Oh and does anyone happen to have any last minute costume ideas (for me). I’m attending a grown up costume party this weekend and am completely stumped…. comment below with your costume ideas pretty please :)

Many blessings

~Michelle

Posted in Gluten Free, Life | Tagged , | 4 Comments

Blender Waffles

I don’t make my waffles any other way these days.  Whipping up the batter makes for a quick and fluffy  gluten free waffle.  This has been my go-to recipe for the past few months… sometimes I add some cinnamon and extra vanilla.

This recipe makes alot, which is great. I love leftover waffles.  I store them in a ziplock in the freezer.  The kids can just take them out during the week and pop into the toaster for breakfast. Easy Peasy!

Blender Waffles

  • 1/2 cup butter or coconut oil
  • 8 eggs
  • 1 cup coconut milk (up to 1 1/4 cups)
  • 1 1/2 cups almond flour, packed
  • 1/4 cup coconut flour, packed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon honey
  • 1 teaspoon cinnamon (optional)
  • 2 teaspoons vanilla
  1. Turn on waffle iron, grease with coconut oil or cooking spray.
  2. Place all ingredients in blender.  Blend until smooth.
  3. Check consistency, it should be thick but pour-able.  Add more coconut milk until it reaches the right consistency. (At most 1/4 cup more)
  4. Pour batter into heated waffle iron.
  5. Serve warm with Coconut Caramel Sauce or Quick Blueberry Sauce!

Yields 18-20 regular size waffles (not Belgium)

We are adjusting to farm life over here, we now have 35 chickens and 6 goats.  The kids are just having a blast with the animals, I can barely drag them inside to do homework or eat dinner!

If you are interested in seeing more of my family farm pics and day to day food photos, be sure to follow me on Instagram @glutenfreefix.

I’ve got a lot more recipes lined up to post, now that the kids are back in school, I’ll be dedicating a little bit more time to the blog!

Many blessings

~Michelle

Posted in Gluten Free | Tagged , , , | 15 Comments

Gluten Free 4th of July Recipes

Hey ya’ll!

I’m here with just a little recipe roundup in preparation for the upcoming holiday… 4th of July!!  So let’s get festive and make some beautiful, gluten free dishes worth sharing.

Click on the highlighted links or photos to take you directly to the recipes.

Bake and bring these to snack on:

“Corn” Dog Bites

Bring this easy to share savory pie:

Three Cheese Tomato Pie

Make ahead and rewarm to serve:

Easy BBQ Chicken

Slow cook the night before:

Honey Baked Beans

And finally, the best part dessert:

Make ahead and freeze*

No Bake Strawberry Cheesecake

A party isn’t complete without some chocolate:

Turtle Fudge Brownies

And a nice festive dessert:

Festive Fruit Bars

Any of these dishes would be effortless to make ahead, travel well and easy to be shared with family and friends!

I’m also working on a series of recipes for the grill.  I can’t wait to share!

In other news, we are becoming a real farm.  In addition to the new house, we have 6 goats and 9 chickens!  Any tips on keeping backyard chickens would be very helpful.  I’m a newbie at this…..

Do you keep your fresh eggs on the counter or in the fridge? You can see in the photo that I did not clean my eggs, because I was afraid to remove the bloom. Oh boy, so much to learn! Any blogs or helpful websites, send them my way.

Follow me on Instagram @glutenfreefix, as I navigate the farm life.  Should be fun!

Many blessings!

~Michelle

Posted in Gluten Free | 4 Comments

So, where the heck have I been??

You may have noticed I’ve been MIA for several months, but don’t you worry, I was not sick. Yay! I’m actually doing better than I have in years… still med free and managing my Crohn’s with my diet (SCD), acupuncture and chiropractic care.  I even added in massage therapy into the mix, for relaxation and overall better health….. or maybe just an hour break from the kids :) Either way, it’s been good for me.

So, where have I been?

Some very exciting things have been happening this past year.  A very big project has kept me insanely busy. But, I’m happy to say that I am back and committed to posting regularly to Gluten Free Fix!! I’ve got lots more recipes, tips, tricks, giveaways, and tons more fun stuff to look forward to so stay tuned. If you’d like to keep up on a regular basis you can find me here:

Oh yeah, and that very big project… Well, it has been designing and building our new home from the ground up. It’s my dream house, and I’m very lucky to have the hardest working husband ever, to whom I’ve been married to for 10 years!!

Jason and I celebrated our anniversary last week by going to an amusement park and riding roller coasters together for the first time since we have been married. He then surprised me by taking me to my favorite restaurant, Komi. If you ever have the opportunity to eat there, please do.  You will never have a dining experience quite like it. Marriage is tough and takes work, but we are happier than ever and truly blessed. Love you, J.

I also hit a milestone birthday… 30!! Eeek. I celebrated with family and friends with a really nice dinner and even some dancing :) Then had a lovely little party at home with my kids, home made banners and sweet gifts galore. I felt very blessed that day, I just can’t even put into words how happy my family makes me.

So, now that I’m back at it I’d love to hear from you guys. If you have any specific questions for me or any recipes, variations or cool tips and tricks you’ve discovered, please share that in the comments below! In the meantime, here is a little preview of my birthday cake recipe, which will be posted next week:

Take care and check back soon for new recipes.

~Michelle

Posted in Gluten Free, Home and Design, Life | 8 Comments

Coconut Flour Cut-Out Cookies

I always grab my almond flour when I’m making a batch of cookies, and I really love my other cookie recipes. But, when having to bake cookies for my daughter’s class I was faced with a dilemma – nut free school – eeek!  Surprisingly, coconut flour cookies taste pretty yummy and got the approval from my kiddos.

I find there are a few tricks to the perfect cut out cookie: chilling the dough, working in small batches and rolling out the dough in between two pieces of plastic wrap make the job less sticky.

Coconut Flour Cut-Out Cookies

  • 1/4 cup coconut oil
  • 1/2 cup honey
  • 1 egg
  • 1/2 cup coconut flour, firmly packed (+1 tablespoon if needed)
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • dash of kosher salt
  1. Preheat oven to 325.
  2. Whisk together coconut oil and honey.
  3. Whisk in egg. Add dry ingredients, whisk until smooth. (dough will thicken upon standing) If it still seems too soft of a batter, add 1 tablespoon more of coconut flour.
  4. Scoop out onto plastic wrap, flatten into a disk and wrap in the plastic wrap.
  5. Chill dough for at least 1 hr.
  6. Roll out (in between plastic wrap is easiest), use cutters and carefully place on baking sheet lined with parchment or silpat.
  7. Bake for 11-13 minutes until slightly dark around edges.
  8. Remove from oven and let cool down for at least 5 minutes on tray before moving to a cooling rack.  They will be delicate at first, but firm up once cooled.
  9. Decorate and eat. Frosting recipe below.

The frosting I used on these cookies pictured is very simple but unfortunately not stable.  Since coconut oil melts at 76 degrees, they would need to remain chilled or kept in a cooler area.

Dairy Free Icing

  • 1/4 cup coconut oil
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla
  • for light pink color- a few drops of fresh beet juice
  • for chocolate frosting – add 2 tablespoons cocoa powder
  1. Whisk together all ingredients until smooth.
  2. Spread on cookies.
  3. Top with sprinkles if desired.

Hope you all are having a lovely Valentine’s Day!

Many blessings

~Michelle

Posted in Gluten Free, Life | Tagged , , , , | 2 Comments