Welcome to the Easy Eats December Gift Giveaway!
It’s the most wonderful time of the year! Visit our Gift Giveaway Calendar
to see each day’s featured gift as well as the rules for entry.
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Today’s gift is from cookbook author Hallie Klecker!
Teacher/author/blogger Hallie Klecker knows how to work a gluten- and dairy-free diet. A certified nutritionist, she started baking/studying/blogging when she realized how transformative a gluten-free diet could be on her health:
“Life has a way of presenting us with challenges that—while unbelievably
difficult at first—somehow almost always make us stronger. In my life, this
could not be more true. So wherever you are in your journey,
whatever challenges you may be facing in the way of health or other matters,
I sincerely hope that you are strengthened through the process.”
Today we’re excited to share Hallie’s cookbooks, The Pure Kitchen and Super
Healthy Cookies with 5 readers, a retail value of $41.94! And because she’s super-sweet, Heidi has shared her recipe for Cherry Almond Breakfast Biscuits with us,
just so you can get your kitchen (and your stomach) ready for this win!
To enter, tell us what you’d do with your gift or what you’re looking forward to this holiday season by leaving a comment below!
And to add Hallie’s books to your gluten-free collection right now, visit her on
Amazon, at her blog Daily Bites, and on Facebook, Pinterest and Twitter.
Bonus Recipe
Cherry Almond Breakfast Biscuits
Recipe reprinted with permission from Super Healthy Cookies: 50 Gluten-Free,
Dairy-Free Recipes for Delicious & Nutritious Treats by Hallie Klecker. (Pure Living Press, $18.99).
Makes about 12 biscuits
Prep time: 15 minutes
Cook time: 18 minutes
1 cup gluten-free rolled oats
½ cup blanched almond flour
½ cup unsweetened shredded coconut
½ cup dried cherries
⅓ cup raw almonds, chopped
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
½ teaspoon salt
1 medium ripe banana, mashed well (about ½ cup mashed)
2 tablespoons unsweetened applesauce
2 tablespoons olive oil
1 tablespoon maple syrup or honey
Preheat the oven to 350º. Line a baking sheet with parchment paper. In a large bowl, combine the oats, almond flour, shredded coconut, cherries, almonds, flaxseed, cinnamon and salt. In a small bowl, whisk together the banana, applesauce, olive oil and maple syrup. Pour the wet ingredients into the dry; stir to combine.
Form the mixture into tightly-packed biscuit shapes about ¾ inch thick, using about 2 tablespoons of dough per biscuit. Place them on the lined baking sheet. Bake until lightly browned, 18 to 20 minutes.
