If you are looking for a delicious seafood dinner look no further!  This crab stuffed lobster hits it out of the park!

​This crab stuffed lobster might be my favorite seafood meal ever!! We ate at the Atlantic’s Edge Restaurant in the Cheeca Lodge and ordered this meal! I loved it so much that I wanted to make a copycat version of it!

Let me tell you about this recipe!

We went to the Florida Keys earlier this year and stayed at the Cheeca Lodge. Such a cute resort with lots to do! We ate at the Atlantic’s Edge Restaurant and ordered their crab stuffed lobster. OMGOSH! It was so fantastic!

I decided to try to copycat the recipe when we got home because it was so yummy! I also didn’t know when we would be going back to Florida!

They served the crab stuffed lobster on top of mashed potatoes however, I thought the crispy potatoes would go perfectly with this dish too!

What do I need to make this crab stuffed lobster?

You will need the following ingredients:
Lobster tails
Crabmeat with shells removed and cleaned- not the fake crab.
Butter
White Wine- I used Pinot Grigio.
Bacon
Shallots
Heavy Cream
Parsley
Salt and Pepper
Mini Potatoes- omit these if you are keeping it keto :)
Italian Seasoning
Garlic
Olive Oil
Lemons

Here’s how to make this recipe:

This recipe is for 6 people assuming each person would eat one lobster tail. If you have hungry people it will feed fewer people. 

Start off by washing your mini potatoes.
Chop them in half.
Place them on a baking dish.
Drizzle them with Olive Oil.
Season them with S&P, Italian Seasoning, and Garlic Powder.
Bake them in a 425 oven until they are golden brown and a little crispy.
This took me about 30 minutes.
While your potatoes are cooking, start on the lobster tails.
Cut down the middle of the shell on the tail. You can see how I did this in the video below 
Pull the lobster meat out and on top of the shell.
Place them in a baking dish.
Put a pat of butter on top of each lobster.
Season with Salt and Pepper.
Add some white wine to steam them.
Bake in the oven at 425 degrees until they reach 130 degrees internal temperature.
While the lobster and potatoes are cooking, let’s start on the crab stuffing.
It’s a bit of a long process, but it’s worth it!Chop the bacon into small pieces.
In a deep frying pan cook the bacon until it’s crispy.
Once it’s crispy, remove it from the pan and put it on a plate with a paper towel to rest.
Drain most of the bacon fat from the pan. I will let you decide how much to keep or leave 
Add a drizzle of olive oil and butter.
Melt the butter.
Add in the shallots and garlic.
Sautee.
Add in the wine.
Stir.
Add in the lemon juice.
Stir.
Simmer until it has reduced by half.
Add in the extra lobster meat.
Sautee it for a few minutes.
Add the crab meat.
Continue to stir.
Add S&P
Pour in the heavy cream.
Stir.
Add back in the bacon and stir.
Remove from heat.
The lobster and potatoes should also be finished now.
Pour the crab stuffing over the lobster tails.


OPTION- You can remove the cooked lobster meat and chop it up and then put it back in the tail first. I didn’t do this because I like the look of it on top of the lobster shell.

Sprinkle it with chopped parsley.

Add the crispy potatoes to the plate as you serve it.

Enjoy!

​
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Here’s the video on how to make this crab stuffed lobster:

If you like this recipe, you might also like these recipes:

Gluten Free and Keto Paella

Easy Shrimp Ceviche– Gluten Free

Gluten Free Pecan Crusted Ahi with Mango Salsa


prep time: 30 MINUTES
cook time: 40 MINUTES
total time: 1 HOUR 10 MINUTES

This crab stuffed lobster is my copycat version of the Atlantic's Edge Restaurant at the Cheeca Lodge's dish! So Yummy!

Ingredients

• 6 lobster tails
• 16 oz can cooked Crab- cleaned without shells
• 8 oz of additional lobster meat- optional (I got mine from Butcher Box)
• 1 Shallot- minced
• 2 Cloves of garlic- minced
• 6 pieces thick bacon
• 1 Cup White wine- 1/2 to cook the lobster tails and 1/2 in the crab sauce.
• 2 Lemons- juiced- can add additional for garnish if you like.
• 1 Stick butter
• 1 Cup Heavy Cream
• S&P
• Fresh Parsley- chopped
• Mini Potatoes- omit these if you are keeping it keto :)
• 1 Drizzle Olive Oil
• 1 tsp Italian seasoning
• 1 tsp Garlic Powder

Instructions
This recipe is for 6 people assuming each person would eat one lobster tail. If you have hungry people it will feed fewer people.
 
Start off by washing your mini potatoes.
Chop them in half.
Place them on a baking dish.
Drizzle them with Olive Oil.
Season them with S&P, Italian Seasoning, and Garlic Powder.
Bake them in a 425 oven until they are golden brown and a little crispy. 
This took me about 30 minutes.
While your potatoes are cooking, start on the lobster tails.
Cut down the middle of the shell on the tail. You can see how I did this in the video below 
Pull the lobster meat out and on top of the shell.
Place them in a baking dish.
Put a pat of butter on top of each lobster.
Season with Salt and Pepper.
Add some white wine to steam them.
Bake in the oven at 425 degrees until they reach 130 degrees internal temperature. 
While the lobster and potatoes are cooking, let’s start on the crab stuffing.
It’s a bit of a long process, but it’s worth it! Chop the bacon into small pieces.
In a deep frying pan cook the bacon until it’s crispy.
Once it’s crispy, remove it from the pan and put it on a plate with a paper towel to rest. 
Drain most of the bacon fat from the pan. I will let you decide how much to keep or leave 
Add a drizzle of olive oil and remaining butter.
Melt the butter.
Add in the shallots and garlic.
Sautee.
Add in the wine. 
Stir.
Add in the lemon juice.
Stir.
Simmer until it has reduced by half.
Add in the extra lobster meat.
Sautee it for a few minutes. 
Add the crab meat.
Continue to stir. 
Add S&P
Pour in the heavy cream.
Stir. 
Add back in the bacon and stir.
Remove from heat.
The lobster and potatoes should also be finished now. 
Pour the crab stuffing over the lobster tails. 

OPTION- You can remove the cooked lobster meat and chop it up and then put it back in the tail first. I didn’t do this because I like the look of it on top of the lobster shell. 

Sprinkle it with chopped parsley.

Add the crispy potatoes to the plate as you serve it.

Enjoy! 

I hope you love this crab-stuffed lobster recipe as much as we do! I can’t wait to go back to Florida again and have it at the Cheeca Lodge, but until I do I will be making it at home!


As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​This smoked pork crown roast is delicious and it's easy to make! I love the slight citrus flavor from the dry brine!

This post may contain affiliate links. If you purchase something from the link, I will receive a small commission. Thank you! Here are my policies and disclosures.

​
What is a pork crown roast?


A pork crown roast is a bone in pork loin that is not cut apart to form individual pork chops. It is cut partway through to allow it to form a circle. You cut between the chops and then tie the ends together. This smoked pork crown roast is super easy to make but I always feel fancy serving it!

How long does it take to smoke?

I had 2 frenched pork racks that were about 8 ribs each (total of 16) and it took a total time of 3 1/2 hours to smoke. We started at 225 degrees F then cranked it up to 450 degrees F for the last 45 min-1 hour. Just make sure to watch your thermometer in the meat as to not overcook it.

Can I cook it in the oven?

Yes! If you do not have a smoker, you can bake it in the oven. Bake it at 350 degrees until it reaches an internal temperature of 145 degrees F.  This can take about 25 minutes per pound.

Here’s what I served it with:

I stuffed the smoked pork crown roast with my keto cornbread stuffing. It turned out so fantastic! You could use a traditional stuffing as well if you are not eating keto.

I also served it with some Cauliflower Mash and a Harvest Salad.

You will also need to make the Citrus Dry Brine to rub on the roast.

Here are some items that will make cooking this smoked crown roast easier:I used this pan to smoke the pork crown roast in the smoker. I love it because it’s made for a grill or smoker and it was super easy to clean!

If you are looking for an awesome wireless meat thermometer, this is the one! I have been using my Meater Thermometer for about a year now and I really love it! You can set what you are cooking on the app on your phone! Works great! They now have a multiple pack which is great if you are cooking steaks and people want it at different finished temperatures.


Pin This Now and Make it Later!

​Here’s the TIKTOK for the short version or the YOUTUBE video for the long version:

​Here’s the recipe:
Gluten Free Citrus Dry Brined Smoked Pork Crown Roast
prep time: 6 HOURS
cook time: 3 HOURS 30 MINUTES
total time: 9 HOURS 30 MINUTES
This smoked pork crown roast is super easy to make and is perfect for a fancy dinner or the holidays!

Ingredients

• 1 recipe of Citrus Dry Brine from my blog.
• 2 Pork Frenched crown racks- about 16 ribs total.
• 1/2 Cup White Wine
• 1/2 Cup Orange Juice
• 1/2 Cup Chicken Stock
• 1 Recipe of Keto Cornbread or Savory Stuffing from my blog.

Instructions

1. Make the dry brine. Set aside.
2. Cut the pork as seen in the video to allow it to be formed into the crown.
3. Tie it together as shown in the video.
4. Put the crown roast in a round baking pan.
5. Rub the citrus dry brine on the pork and let it sit for about 3 to 5 hours in the fridge.
6. Turn your smoker on to 225 degrees. I used a mix of hardwood and apple.
7. Mix the wine, stock and juice together in a mixing bowl.
8. Pour it into the pan to help keep the pork juicy. Reserve a little to spritz the roast with while cooking.
9. Put the pan with the pork in the smoker.
10. Spritz it with the mixture of liquid about every hour. It smells so delicious!
11. Once it reaches 135 degrees add the stuffing to the center. You may need to drain off excess liquid so the stuffing doesn’t get soggy.
12. Turn the smoker up to 450 degrees.
13. Remove it from the smoker when the thermometer for the internal temperature reaches 145 degrees.
14. Let it rest for about 10-15 minutes before serving.
15. Use the pan drippings and additional liquid mixture to make a citrus pan sauce if desired.
16. Enjoy!

Notes

Please share your pictures on Instagram if you make this recipe! I would love it if you also left a 5 star review!

I hope you love this recipe as much as we do!


As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

This eggnog is creamy and delicious! It is gluten free and keto! It is perfect for the holidays!

​What is eggnog?

​Eggnog is a creamy and delicious custard drink that originated in the UK. It is called posset there.
It is traditionally a Christmas drink because some people like to serve it warm and around the holidays. You can drink it cold or hot. I love to make eggnog lattes with this recipe!


Why make homemade eggnog instead of store bought?

Store bought eggnog has more sugar than homemade keto eggnog. I like that you can control the amount of sweetener you add to this recipe. I also find homemade eggnog more flavorful and creamier. If you are not living a keto lifestyle, you can make this recipe using sugar.

What alcohol is used in eggnog?

Most people add rum, spiced rum, brandy, or bourbon to their eggnog. I love it without alcohol as well! Especially since I like it in my coffee in the morning! Haha! In our family, when you add alcohol especially Irish cream to your coffee it’s called Grandma’s Special Coffee Creamer! That’s a whole other story! This recipe helps me stay living the keto lifestyle and enjoying a special treat this time of the year!

​
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Here’s the ingredients for gluten free and keto eggnog:

To make this gluten free and keto eggnog, you will need:

Egg yolks- I save the whites to add to a frittata.
Swerve, Monkfruit, Erythritol, or your favorite low carb sweetener
unsweetened almond milk- I made mine in my almond cow
heavy whipping cream
nutmeg- I used a whole one that I grated, but ground is fine too!
Vanilla Extract
Cinnamon
Star Anise, Cinnamon Sticks, Grated Nutmeg for garnish

Here’s how to whip up this gluten free and keto eggnog!

Crack and separate your eggs into yolks and whites.
Put the whites in a container and refrigerate them for later.
Whisk the egg yolks.
Add in the low carb sweetener.
Continue to whisk until the eggs are light and slightly fluffy.
Add almond milk, heavy cream, cinnamon, and nutmeg to a saucepan over medium heat. Stir.
Continue to stir so the mixture doesn’t burn.
Once it reaches a simmer, turn the heat to low.
Ladle some of the hot mixture into the egg mixture while whisking it so you can temper the egg mixture. (you don’t want to scramble the eggs) Do a few rounds of adding and whisking.
Pour the rest of the egg mixture back into the pan and continue to whisk.
The mixture will thicken.
Add your vanilla and continue to whisk.
Remove from heat.
If you wish to add alcohol to the gluten free and keto eggnog do so now.
Whisk to combine it all together.
Serve warm now or pour it into a container to cool. Here is the container I use.
Garnish with your favorite cinnamon stick, star anise or more grated nutmeg.
Enjoy!

*The eggnog will last for one week in the refrigerator.

​
If you purchase something from my link I will make a small commission. Here are my policies and disclosures.

​Here is the link to the moose mugs I used. They are BPA free plastic so it’s harder to break them 
Here’s the video on how to make this gluten free and keto eggnog.

​Here’s the recipe:
Gluten Free and Keto Eggnog
prep time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES

This gluten free and keto eggnog is super easy to make and is creamy and delicious!

Ingredients

• 12 Egg yolks- I save the whites to add to a frittata.
• 3/4 Cup Swerve, Monkfruit, Erythritol, or your favorite low carb sweetener
• 4 Cups unsweetened almond milk- I made mine in my almond cow
• 2 Cups heavy whipping cream
• 1 Tsp nutmeg- I used a whole one that I grated, but ground is fine too!
• 1/4 Cup Vanilla Extract
• 1 Tsp Cinnamon
• Star Anise, Cinnamon Sticks, Grated Nutmeg for garnish
• 
  
  

Instructions

1. Crack and separate your eggs into yolks and whites.
2. Put the whites in a container and refrigerate them for later.
3. Whisk the egg yolks.
4. Add in the low carb sweetener.
5. Continue to whisk until the eggs are light and slightly fluffy. 
6. Add almond milk, heavy cream, cinnamon, and nutmeg to a saucepan over medium heat. Stir.
7. Continue to stir so the mixture doesn’t burn.
8. Once it reaches a simmer, turn the heat to low.
9. Ladle some of the hot mixture into the egg mixture while whisking it so you can temper the egg mixture. (you don’t want to scramble the eggs) Do a few rounds of adding and whisking.
10. Pour the warm egg mixture back into the pan and continue to whisk.
11. The mixture will thicken. 
12. Add your vanilla and continue to whisk.
13. Remove from heat.
14. If you wish to add alcohol to the gluten free and keto eggnog do so now. 
15. Whisk to combine it all together.
16. Serve warm now or pour it into a container to cool.
17. Garnish with your favorite cinnamon stick, star anise or more grated nutmeg.
18. Enjoy! 
19. *The eggnog will last for one week in the refrigerator.

I hope you love this gluten free and keto eggnog as much as we do!

Cheers!

As Always,

Best Wishes for gluten free dishes!

​XO,
Michelle

Gluten Free-Keto Lamb Crown Roast is a delicious easy to make dish that looks fancy!

​Our family loves lamb! It is so delicious and easy to make. I always make it for the holidays and sometimes on a random Tuesday! lol!

What is a Crown Roast?

A lamb crown roast is two rib roasts that have been french cut, which means having the meat trimmed off of the tips of the bone and then tied together in a circle.

What do I need to make this recipe?

​You will need the following items and ingredients to make this recipe:
A bundt pan
Meat twine
Two racks of lamb rib roast
Herbs De Province
Olive Oil
S & P
And an oven to cook them in 

How do I make this Lamb Crown Roast?

The first thing to do is cut your lamb roast so it will lay in a circle. You can see how to do this in the video below.
Season your roast with Olive oil, S&P as well as Herbs de Province.
Then you are going to tie the lamb crown roasts together into a circle. I find this easy to do by putting it into a bundt pan! I use meat twine to tie the two roasts together.

Bake the lamb in an oven until it reaches 135 degrees internal temperature. I personally do not like an overcooked lamb. I love my MEATER thermometer to monitor the temperatures of meat while I cook it.

If you order something from my links I will get a small commission. Thank you! Here are my policies and disclosures.

Once it reaches 135 degrees remove it from the oven and cover it with foil to rest for about 15 minutes.

Slice it between the ribs and it’s ready to serve!

​YUMMMMMM!!!!!!

Here are a few ideas of what to serve with your Lamb Crown Roast!

​Gluten Free Cheesy Polenta

Mashed Cauliflower

Shredded Brussel Sprout Salad


My family loves it when I make Mascarpone Honey Sauce that goes with it too! Yummy!


​Pin Me Now Make Me Later!

Here’s the video on how to make it:

Here’s the recipe:

Lamb Crown Roast- Gluten Free and Keto!
prep time: 30 MINUTES
cook time: 35 MINUTES
total time: 1 HOUR 5 MINUTES
This Lamb Crown Roast looks fancy but is really easy to make! Super delicious!

PRINT
Ingredients

• 2 racks of Frenched Lamb Rib Roast
• 2 TBSP Herbs de Province
• 1 Pinch S&P
• 1 Drizzle Olive Oil

Instructions

1. The first thing to do is cut your lamb roast so it will lay in a circle. You can see how to do this in the video below.
   
   
2. Season your roast with Olive oil, S&P as well as Herbs de Province. Make sure to rub them into the space between the ribs.
   
   
3. Then you are going to tie the lamb crown roasts together into a circle. I find this easy to do by putting it into a bundt pan! I use meat twine to tie the two roasts together.
4. Bake the lamb in a 425-degree oven until it reaches 135 degrees internal temperature. I personally do not like an overcooked lamb. I love my MEATER thermometer to monitor the temperatures of meat while I cook it.
5. Once it reaches 135 degrees remove it from the oven and cover it with foil to rest for about 15 minutes.
   
   
6. Slice it between the ribs and it’s ready to serve!
   
   
7. YUMMMMMM!!!!!!

As Always,

​Best Wishes for Gluten Free Dishes!

XO,

Michelle

Hot Chocolate is perfect for chilly days. My family and I love to drink it around the holidays!

This hot chocolate is chocolatey and delicious! I like to add hot water from my coffee maker for a quick cup. If I am feeling like I want it more creamy, I add heavy cream or coconut cream as well!

Is hot chocolate gluten-free?

​Some packets or mixes you buy at the store cannot be guaranteed gluten-free because they may have cross-contamination.

What do you use to make hot chocolate?
Sugar-free Sweetener– this will help it be more keto friendly. You can customize this to your liking! I like the Swerve one.

Vanilla Bean Powder-this will give it a hint of vanilla flavor and IMO make it more decadent.

Unsweetened Cocoa– this gives it a rich chocolate flavor. I love the Santa Barbara Chocolate brand.

Dry Milk Powder-this allows us to make it in bulk without worrying about it going bad. I used Anthony’s Whole Milk Powder for the dairy version and Anthony’s Coconut Milk Powder for the dairy free version.

Salt– this adds to the flavor profile. Besides, who doesn’t like sea salt chocolate?

Cinnamon– I love the warmth this adds to the background. If you want it to have more of a cinnamon taste add more before serving.

If you order anything from these links I will make a small amount of money. Thank you! Here are my policies and disclosures in case you want to read them :)

How to make this hot chocolate recipe dairy free?

It’s super easy! Instead of regular milk powder, use coconut or almond milk powder. My daughter has a dairy allergy and loves it. You could also leave out the milk powder and stir it into my Gluten-free Almond Milk.

Why make a mix?

This recipe contains enough for 32 servings, perfect for lasting all season long! Mixes make great last-minute gifts and they are completely customizable to fit your tastes. I like to add a pretty ribbon and some candy cane spoons or fun toppings to go with it as a gift!

Here are some of my favorite toppings:
Keto Friendly Toppings:
Sugar-free Syrups– I recommend Hazlenut and Peppermint.
Cinnamon & Cayenne– for more of a spice flavor.
Sugar-free Candy Canes– for even more of a peppermint flavor!
Keto Whipped Cream– is always a delicious option!


Non-Keto Friendly Toppings:
Marshmallows– big or small, you can never go wrong with this classic topping.
Whip Cream– for extra creamy flavor.
Andes Chocolate Mint– mint with a twist.
Crushed Candy Cane– there’s always a broken one in the box!
Alcohol– If you are 21 and over, you can add your favorite gluten free alcohol to this drink! Cheers!

If you like this recipe, check out these!

Dalgona Coffee, for a quick pick-me-up.

Gluten-free Irish Coffee, also perfect for the holidays.


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What makes this hot chocolate keto?  

​Most recipes use powdered (confectioner’s) sugar and regular cocoa powder in their mixes which is not keto friendly. Alternative sweeteners like Swerve or monk fruit and unsweetened cocoa powder are much more keto friendly.

​Here’s the recipe!
Gluten Free Keto Hot Chocolate

Ingredients

• 2 cups of sugar-free sweetener- I like Swerve
• 2 tsp of vanilla bean powder
• 1 cup of unsweetened cocoa- I use Santa Barbara Chocolate Red Cocoa
• 1 cup unsweetened dry milk powder- I used Anthony’s Whole Milk Powder
• 1 tsp of salt- I use Redman’s Salt
• 1 TBSP Cinnamon- more or less to your liking.

Instructions

1. Combine all the ingredients in a medium mixing bowl.
2. Add 2 heaping TBS to 10 ounces of hot water or milk (or coconut cream if you are making it dairy-free). To help with less sugar, make it with less water but add heavy cream. 
3. Serve with marshmallows, keto whip cream, or other toppings of choice–I like cinnamon!
4. Store the rest in an airtight container or glass jar in the cupboard for year-round fun.

I hope this recipe adds to your enjoyment of this holiday season.

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle

​Gluten Free Vinarterta is an Icelandic layered cake. My Grandma would make it for Christmas and other celebrations and I looked forward to it every year!

What is Vinarterta?

Vinarterta is an Icelandic Celebration cake. It is made of flaky sugar cookie-like layers with a sweet prune filling. It is covered in icing glaze and sprinkles. This is how my family always made it, however, I have found that there are many different variations of this cake! Some use alcohol in the filling!

Is it a fruit cake? My family’s version of this cake has a delicious sweet prune filling, so I guess it could be called a fruit cake. Although I am not a fan of traditional fruit cakes, I love this one! Don’t let the word prunes dissuade you from trying this Icelandic Delicacy!
​
My Grandma’s Recipe from our family cookbook: My Grandma did not make a gluten free version of Vinarterta so I adapted her recipe to suit my cravings!

This is my Grandma Eyjolena Aline Bjarnason Ivan and Me

I am so thankful that my Auntie Hazel sent me these recipes! She also told me of a little cheat if you are in a time crunch and really need some Gluten Free Vinarterta! You can substitute sugar cookie dough for the layers. I have made it using a gluten free sugar cookie mix and adding in a little almond extract and they turned out fantastically!

What ingredients do I need to make this gluten free Vinarterta?

If you are going to make the cheat version of the sugar cookie, you will need a package of gluten free sugar cookie mix. Follow the directions on the package and then skip to the filling section :)

To make them from scratch here are the ingredients:
1 1/2 Cups White Sugar
1 Cup Butter
3 Eggs
1/2 Cup Milk
1 Tsp Almond extract
1 Tsp Vanilla
5 Cups Gluten Free Flour Mix- such as Cup for Cup or similar.
4 Tsp Baking Powder
1 Pinch Salt

Here’s how to make the cookie layers:

1. Cream butter and sugar together with a mixer.
2. Add eggs. Mix.
3. Add Milk, Vanilla and Almond Extract. Mix.
4. Beat until smooth.
5. Add sifted dry ingredients mixing until well blended together.
6. Chill dough in a covered bowl in the fridge for a couple of hours or overnight.
7. Divide dough into three portions and rollout on a gluten free floured surface.
8. Cut out circles the same size. (My Grandma made 5-7 layers)
9. Place circles on a silpat lined baking sheet.
10. Bake at 350 degrees until lightly browned. It should take about 15-20 minutes.
11. Cool.
12. Carefully remove from the baking sheet and begin to layer with the prune filling.
13. After the layers are complete, pour icing over the top and let it run down the sides.
14. Add sprinkles to the top.
15. Enjoy!

Here’s how to make the prune filling:
If you are making the gluten free Vinarterta using sugar cookies, use 1/2 of this recipe.

You will need:
2 lbs Prunes- pitted
2 1/2 Cups Sugar
Water- 2 Cups
1 TSP Cardamon
1 TSP Vanilla

1. Soak the prunes until they are soft.
2. Warm them in a pot with water until they are soft.
3. Place them in a food processor with Sugar, Vanilla and Cardamon as well as the liquid they were cooked in.
4. Puree until it is a smooth paste.
5. Spread filling between the cookie layers.

Here’s how to make the icing:

Make a simple icing out of confectioners sugar and water with almond extract in it.
2 Cups Confectioners Sugar
2 TBSP water
1 TSP Almond Extract

1. Mix all ingredients together in a bowl to form a smooth icing. It should not be too liquidy and not to thick.

If it is still thick, add 1/2 tsp of water at a time until it makes a nice glaze.

Now it’s time to put the gluten free vinarterta together!  I think this cake is actually better eaten the day after you make it! I love how the cookie layers soften into the sweet prune filling! It is perfect with coffee or tea IMO!

If you like this recipe you might also like these:

Gluten Free Boozy Cake Balls

Gluten Free Black Forrest Cake

​
Pin me now make this gluten free vinarterta later!

Here’s the recipes for the gluten free vinarterta!Gluten Free VinartertaThe gluten free version of this Icelandic Celebration layered cake is so yummy!

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INGREDIENTS  

• 11/2 Cups White Sugar
• 1 Cup Butter
• 3 Eggs
• 1/2 Cup Milk
• 1 Tsp Almond Extract
• 1 Tsp Vanilla
• 5 Cups Gluten Free Cup for Cup Flour (or similar)
• 4 Tsp Baking Powder
• 1 Pinch Salt

INSTRUCTIONS 

• Here's how to make the cookie layers: 
  
• Cream butter and sugar together with a mixer. 
  
• Add eggs.
  
• Mix. 
  
• Add Milk, Vanilla and Almond Extract.
  
• Mix. 
  
• Beat until smooth. 
  
• Add sifted dry ingredients mixing until well blended together. 
  
• Chill dough in a covered bowl in the fridge for a couple of hours or overnight. 
  
• Divide dough into three portions and rollout on a gluten free floured surface. 
  
• Cut out circles the same size. (My Grandma made 5-7 layers)
  
• Place circles on a silpat lined baking sheet. Bake at 350 degrees until lightly browned. 
  
• It should take about 15-20 minutes. 
  
• Cool. 
  
• Carefully remove from the baking sheet and begin to layer with the prune filling. 
  
• After the layers are complete, pour icing over the top and let it run down the sides. 
  
• Add sprinkles to the top. 
  
• Enjoy!

Prune Filling for Vinarterta 


INGREDIENTS  

• 2 LBS Pitted Prunes
• 21/2 Cups Sugar
• 2 Cups Water
• 1 Tsp Cardamon
• 1 Tsp Vanilla

INSTRUCTIONS 

• If you are making the gluten free Vinarterta using sugar cookies, use 1/2 of this recipe to make 7 layers. 
  
• Soak the prunes until they are soft. 
  
• Warm them in a pot with water until they are soft. 
  
• Place them in a food processor with Sugar, Vanilla and Cardamon as well as the liquid they were cooked in. 
  
• Puree until it is a smooth paste. 
  
• Spread filling between the cookie layers.

Almond Flavored Confectioners Sugar Glaze 


INGREDIENTS  

• 2 Cups Confectioners Sugar
• 2 TBSP Water
• 1 TSP Almond Extract

INSTRUCTIONS 

• Make a simple icing out of confectioners sugar and water with almond extract in it.
  
• 2 Cups Confectioners Sugar2 TBSP water1 TSP Almond Extract. If it is still thick, add 1/2 tsp of water at a time until it makes a nice glaze.
  
• Mix all ingredients together in a bowl to form a smooth icing. It should not be too liquidy and not to thick.

I hope you love this recipe as much as I do! It really brings back happy memories for me! I loved cooking with my Grandma as well as enjoying special treats from Iceland!


As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle