Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!
When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!
She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.
After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.
Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!
Honey Panna Cotta
- In a small bowl, stir together the water and gelatin and let sit for 5 minutes. Meanwhile put the almond milk, organic honey and salt in a medium saucepan and bring just to a boil over medium-high heat. Microwave the gelatin for 10 second on high power and stir into the milk-honey mixture.
- Lightly oil six 4-ounce ramekins and ladle the mixture into them. Refrigerate until cold and firm, about 4 hours.
- To un-mold, run a sharp knife around the edge of each ramekin and place in a bowl of very warm water for 10-15 seconds. Place a plate on top of the ramekin and invert. Scatter some berries around the panna cotta and drizzle with some additional organic honey.