Pam Jordan of I'm a Celiac is a super busy working, running, gluten free blogging and speaking mom of three who's niche is delicious, fast family meals. She's written yet another ebook just in time for Thanksgiving and Christmas, called Easy Gluten Free Holiday Recipes.
You'll find great tips for not getting "glutened" while eating out. The recipes are quick and easy and everything sounds delicious.
Appetizers, main dishes, sides and desserts are all laid out for you and there's a list of resources in the back. Easy Peasy.
The recipe that jumped out at me was the Five Layer Magic Bars. I used to love the similar bars my grandmother used to make. For some reason I've never tried to make them gluten free. Pam's genius idea is using gluten free gingersnaps instead of graham crackers.
Even with the quick crushing and chopping of nuts these came together in about ten minutes. They are decadent and awesome.
The photo shows them after cooling about an hour, still warm and a little gooey and oh so yummy. After another hour they were cool enough to hold together into beautiful, perfect squares.
A batch will definitely make it to the Thanksgiving dessert table this year.
Pam is kind enough to share her recipe from Easy Gluten Free Holiday Recipes here!
Pam's Five Layer Magic Bars
2 cups of GF ginger snaps
1/2 cup of butter, melted
14 ounce can sweetened condensed milk
1/2 cup pecans, chopped
1 1/2 cup chocolate chips
1 1/3 cup flaked coconut
Heat the oven to 350 degrees. Grease a 9x9 casserole dish. Place the GF ginger snaps in a plastic bag and crush with a rolling pin. Pour the crushed ginger snaps into a bowl and combine with the melted butter. Firmly press into the casserole dish for the first layer. The second layer is condensed milk over the ginger snap layer. Theird comes the nuts, fourth the chocolate chips and the fifth layer is the coconut flakes. Bake for 25 minutes. Let cool and serve.
Check out Pam's site and book and follow her on Facebook, too.
Don't forget to enter to win two great products from gfJules HERE.