By Anita Thomas
35 Coconut Flour Recipes: The scrumptious Gluten-Free Paleo replacement To Wheat includes a diversity of recipes which are wheat and gluten-free that may be used in the event you are celiac or who are looking to do away with wheat from their vitamin.
Inside the recipe ebook, readers can locate:
Read or Download 35 Coconut Flour Recipes: The Delicious Gluten-Free Paleo Alternative To Wheat PDF
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Additional resources for 35 Coconut Flour Recipes: The Delicious Gluten-Free Paleo Alternative To Wheat
Butter a large cookie sheet and line it with wax paper. Set aside. 2. Melt 12 ounces of the semisweet chocolate in the top of a double boiler set over hot water. If you don’t have a double boiler, simply place the chocolate in a bowl that ﬁts snugly over a pot of hot water. 3. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 12 ounces of semisweet chocolate and stir until all of the chocolate is melted and smooth.
6. After dipping each piece, set it on the prepared cookie sheet. Repeat the process with the remaining dried fruit. If the chocolate gets too shallow to dip all the fruit, use 2 6 • T H E U L T I M A T E C A N D Y B O O K a 1-inch pastry brush to paint the fruit with the melted chocolate, or use a spoon to drizzle the melted chocolate over the fruit. 7. Allow the dipped fruit to sit at room temperature until the chocolate hardens, about 4 hours. The cooler your room’s temperature, the faster the chocolate will harden.
Butter a large cookie sheet and line it with wax paper. 2. Melt 6 ounces of the white chocolate in the top of a double boiler set over hot water. If you don’t have a double boiler, simply place the chocolate in a bowl that ﬁts snugly over a pot of hot water. 3. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces of white chocolate and stir until all of the chocolate is melted and smooth. 4. Insert a candy thermometer or chocolate thermometer into the melted chocolate.