Saturday, October 2, 2021

Gluten Free Apple Spice Bread

 Gluten Free Apple Spice Bread

    I love making apple desserts! I do enjoy pumpkin spice, but apple has and always will be my go to. This bread is so good with a cup of coffee and even better the second day. The oat flour in the recipe adds a great texture and flavor that you don't get with using just gluten free flour. I like to cut it into individual slices and keep it in the freezer so I have a treat to offer guests (mostly my little sis) when they come over!

Gluten Free Apple Spice Bread


1 Cup Bob's Red Mill Gluten Free Flour

1 1/2 Cups Gluten Free Oat Flour *see note 

1 1/2 Cups coconut sugar

2 tsp baking powder

1 tsp cinnamon

1 1/2 cups apple chopped into small pieces 

1 egg

1 cup almond or coconut milk

1/3 cup coconut oil melted

1 tsp vanilla extract


2 TBSP coconut sugar

1/4 tsp cinnamon 


1) Pre-heat oven to 350 and line a bread pan with parchment paper or grease with coconut oil.

2) Using a whisk mix together the egg, coconut sugar, coconut oil, milk, and vanilla in a large bowl until incorporated. 

3) Stir in the gluten free flour, oat flour, baking powder, and cinnamon just until combined. You don't want to overmix gluten free flour or it will become tough.

4) Gently stir in the apples.

5) Pour into the prepared baking dish and sprinkle with the topping.

6) Bake for 40-45 minutes until a toothpick comes out clean. Depending on the depth of your bread pan it may take even longer. Mine took about 45 min.

7) Cool the bread for at least 15 minutes before slicing. 


This will keep at room temperature for 4 days wrapped tightly but also freezes in slices really well!

*note- to make gluten free oat flour blend oats until a very fine texture, similar to almond flour in a high speed blender. You also can buy oat flour, Bob's Red Mill and Thrive Market have gluten free oat flour. 
You can use all Bob's Red Mill gluten free flour in this recipe and it will still turn out great but I really like the taste and texture better with a mix of the two flours. 

* Subs- you can sub brown sugar for the coconut sugar, and butter for the coconut oil.

* I have also made this bread with cardamom as a 1 to 1 sub for the cinnamon and it tasted great! When I'm in a LPR flare I can't handle cinnamon but do just fine with cardamom so feel free to try it if you love cardamom as much as I do! 

Thursday, September 30, 2021

Dairy Free Cheeseburger Soup

 Dairy Free Cheeseburger Soup

This soup is one of my favorite things to eat on a chilly fall night. The little tang from the mustard in the soup gives it that cheeseburger flavor, and blending the veggies makes have a great texture! You can sprinkle a little dairy free cheese on top, So Delicious Brand is my favorite for their ingredients and taste! I love to freeze this soup in individual servings using my "souper cubes" to heat up for a quick lunch! 

 Dairy Free Cheeseburger Soup

Serves 4 ( you can double the recipe to feed a larger crowd, )


1 lb ground beef

1 cup peeled and diced carrots

3 cups diced russet potatoes (or use 3 cups Ore Ida Frozen diced hash brown potatoes) 

4 cups chicken broth

2 tsp salt divided 

1/2 tsp onion powder

1 tsp dried parsley 

2 tsp yellow mustard ( mustard from a bottle not mustard powder)

Optional toppings: chopped up pickles, jalapeƱos, cheese, sour cream, and bacon! 

note: the salt may need to be adjusted based on if you are using low sodium chicken broth, this recipe was made using Pacfic Brand Organic Chicken Broth that has a medium salt level. If you double the recipe double everything but the salt, start with the 2 tsp and add more if needed. 


1) In a large dutch oven or soup pot over medium high heat add the ground beef and 1 tsp salt. Brown the meat for 5-6 min until cooked through and remove to a dish.

2) In the same pot add the diced carrots, potatoes, chicken broth, onion powder, and 1 tsp of salt. Bring to boil and then reduce to a simmer. Cook for 15-20 minutes or until the potatoes and carrots are cooked until fork tender. 

3) Stir in the yellow mustard and dried parsley. Remove two cups of the soup and puree in a high speed blender for one minute until smooth. 

4) Add the puree and the ground beef back to the soup pot and simmer on low for 5 minutes. 

5) Taste and adjust salt if needed. 

Serve with a sprinkle of dairy free cheese, bacon , and chopped pickles or jalapeƱos if you want! 


This will keep for 3 days in the refrigerator and also freezes really well in individual servings. 

Thursday, June 24, 2021

Chimichurri Sauce and Marinade

 Chimichurri Sauce and Marinade 

     The first time I had Chimichurri was in Miami. I grew up going to Miami because that's where my dad was from and where my grandparents lived. It wasn't until I was a teenager that I started to understand the rich food culture Miami had. I would go to the grocery store just so I could explore all the local brands. I loved seeing things like fresh empanadas in the bakery case, and isles full of all sorts of marinades and sauces I had never heard of. Soon I had to make sure I left room when I packed for Miami to bring some of those precious shelf stable sauces home with me. Once I ran out I would start to look up recipes for how to make them on my own. I have always thought Chimichurri was such an easy way to add TONS of flavor to meat and chicken. When I had to stop eating acidic food a few years ago to heal my vocal chords, I forgot all about one of my favorite condiments. I made it recently and was so happy to add it back into my life! Chimichurri is a specialty of Argentina and Uruguay. It's made from lots of fresh parsley, olive oil, and vinegar. I like to use a mix of parsley and cilantro, while not as traditional I have seen many recipes made this way and I like the flavor of the mix of herbs. If you don't like cilantro feel free to use all parsley! 


Chimichurri Sauce and Marinade

(makes about 1/4 cup, enough to marinate 2 lbs of meat or to be used as a dipping sauce, double the recipe if you want to marinate meat and also have some to serve on the side)


1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves 

2 tbsp chopped red onion

3 TBSP olive oil

2 TBSP red wine vinegar

1/8 tsp red pepper flakes 

1/2 tsp sea salt 

1/2 tsp fresh black pepper

optional 1 clove of garlic or 1 tsp garlic infused oil


1) Place all ingredients in a food processor and pulse 10 times or until all ingredients are roughly  chopped.

You also can use an immersion blender for about 10 seconds but the mixture will be a finer texture.

How do you use Chimmichurri?

Serve Chimichurri alongside grilled steak and chicken kebabs as a dipping sauce or drizzle it over the meat for lots of flavor! It's so good you will want to put it on everything! It's also great on eggs and any type of cooked veggie. 

Chimichurri makes a great marinade. Rub the mixture over 2 lbs of chicken or steak cut into 1 inch pieces for kebabs and let marinate for at least 6 hours before grilling. 


The chimmichurri will keep in a sealed container for 3 days in the fridge. 

Saturday, May 1, 2021

Gluten Free Greek Yogurt Blueberry Muffins

Gluten Free Greek Yogurt Blueberry Muffins

     These are the best gluten free muffins! My husband, son, and dad all love blueberry muffins. I tweaked a recipe I had made before to make these protein filled muffins a little healthier. Brian, my husband will tell me the truth about gluten free baked goods and he LOVES these. The muffins are especially great right out of the oven when the top is crunchy and the center is warm. I love to serve them with a little butter spread on top. The addition of greek yogurt makes for a great texture and added protein, almost 6 grams per muffin!

Gluten Free Greek Yogurt Blueberry Muffins


3 TBSP melted butter

2/3 cup coconut or maple sugar, plus 2 teaspoons for sprinkling 

2 large eggs

1 tsp vanilla extract

1 1/4 cup greek yogurt 

1 3/4 cup Bob's Redmill Cup for Cup Gluten Free Flour ( the blue bag)

1 cup fresh or frozen blueberries (2 tsp gf flour to coat blueberries) 

1/2 tsp baking soda

1/4 tsp sea salt 


1) Pre-heat oven to 375 and line a 12 serving muffin tin with liners

2) In a large bowl whisk the melted butter, 2/3 cup sugar, and vanilla for 1 minute until combined.

3) Add the greek yogurt and eggs and whisk until well combined. 

4) Measure the gluten free flour, salt, and baking soda on top of the wet mixture. Stir with a spatula making sure the mixture is well combined. 

5) In a small bowl combine the blueberries and 2 tsp of gf flour. This will help the blueberries to not "bleed" when you mix them in and also help them not sink to the bottom of the muffins when baking.

6) Gently fold the blueberries into the muffin mixture. If you are using frozen blueberries you will want to do this very gently and only a few times so that the blueberries don't start to streak the batter. 

7) Divide the batter evenly between all 12 muffin tins. Sprinkle the 2 tsp of sugar over the tops of the muffins, this makes them have a crispy, sweet top. Bake for 17-20 minutes until a toothpick comes out clean. Some gluten free flours take longer to bake than others so watch them closely, add a minute at a time if they are not cooked through. 

8) Allow to cool for 10 minutes and enjoy!

These will keep for 4 days at room temperature in a sealed container or freeze for 3 months. 

This recipe was adapted from Skinnytaste Yogurt Chocolate Chip Muffins 


    Monday, April 5, 2021

    Peanut Dipping Sauce and Dressing

     Peanut Dipping Sauce and Dressing 


      I love dips and sauces, I always have. I feel like they make a dish. Over the last few years because of health issues most store bought sauces contain ingredients I can't have, and most homemade versions have vinegar, which is also a no-no for me. Vinegar is what makes dressings acidic and makes them so good! I have experimented for awhile with a peanut sauce that tastes just as good as the versions that contain rice vinegar, but is safe for those who can't have vinegar. I LOVE this sauce. I dip spring rolls in it, I drizzle it over chicken, I thin it out a little and use it as a salad dressing. I make a batch of this each week and keep it in the fridge for an easy way to add flavor to a meal. 

    Peanut Dipping Sauce and Dressing 


    1/4 cup creamy peanut butter

    1 TBSP maple syrup

    3 TBSP coconut aminos 

    1 TBSP toasted sesame oil

    1-3 TBSP of water depending on use for the sauce 

    ( optional, 1 TBSP of fresh cilantro or green onions, I wanted to make a sauce with ingredients I always have on hand but if I have some fresh herbs to add it makes it even better!)


    1) Combine all ingredients except for the water in a small jar and mix with an immersion blender until well incorporated. You can also use a whisk but it will be a lot creamier if you use an immersion blender. 

    2) If you are using it as a dipping sauce serve as is. 

    3) For a salad dressing slowly add one TBSP of water at a time to reach desired consistency. The sauce also will thicken in the refrigerator overnight so you will need to stir it or add a little water or coconut aminos before serving as a dressing. 


    Keeps for 5 days in the refrigerator in a sealed jar. 

    Wednesday, March 10, 2021

    Easy and Tender Corned Beef, Cabbage, and Roasted Potatoes

     Easy and Tender Corned Beef, Cabbage, and Potatoes


      One of my favorite meals of the year is on St. Patrick's Day. We have Irish in our background and my mom always made corned beef and cabbage for dinner on the holiday. I looked forward to this meal and making sandwiches with the leftover meat all year long! The first year I tried to make it on my own I felt like my corned beef wasn't as tender as I remember growing up. I experimented with different ways to cook it and found a method that results in tender beef, with a crispy crust. I slowly cook it all day in the crock pot and then finish it under the broiler for a few minutes before serving. The top of the corned beef with slightly charred mustard seeds was always my favorite part. You don't have to be intimidated this year to make your St. Patrick's Day meal, I wrote out step by step instructions that are easy and pretty hands off most of the day! 

    Easy and Tender Corned Beef, Cabbage, and Potatoes

    Serves 4 with leftover corned beef


    3-4 LB Uncured Corned Beef Brisket (Trader Joe's or Whole Foods is a good place to look)

    2-3 cups of water

    10 small red potatoes cut into eighths

    1/2 head green cabbage sliced into 1/2 inch slices

    3 TBSP olive oil

    1 tsp salt

    optional- sauerkraut and whole grain mustard on the side


    1) Place the corned beef in a large crock pot. If your corned beef comes with a spice packet sprinkle it over the corned beef evenly. If it is a brined corned beef ( Trader Joe's is this year) then pour the liquid in the bag over your corned beef. Use 2-3 cups of water to cover the bottom the crock pot and about 1/2 inch up the side of the corned beef with water. This will help to keep it moist and tender as it cooks. Cook on low for 8-9 hours.

    2) About an hour before you want to serve the corned beef line a sheet pan with parchment paper and pre-heat the oven to 400. Place the red potatoes that are cut into eighths on one side of the pan, and the slices of cabbage on the other side. Drizzle everything with the olive oil and salt. Use your hands or tongs to gently toss to make sure everything is evenly coated. 

    3) Bake the potatoes and cabbage for 45 min until fork tender and slightly browned. 

    4) Remove the cabbage and potatoes from the oven and set to broil.

    5) Using tongs and a spatula move the corned beef brisket from the crock pot and place it on top of the potatoes and cabbage. Be careful to keep the yummy seasoning on top, especially the mustard seeds!

    note- if you don't have high heat parchment you will want to pull the parchment out from under the potatoes and cabbage before you broil or the paper will burn. :)

    6) Place the pan in the oven and broil fro 3-5 minutes watching very closely. I like my corned beef to have a slight crust on top. Broiling it will help to cook the fat on top and also brown the spices a little. Make sure to WATCH CLOSELY so it does not burn!

    7) Serve with grainy mustard or sauerkraut! 


    The leftover meat is wonderful on a Reuben or in a hash!  

    Tuesday, February 16, 2021

    Gluten Free Kodiak Cake Funfetti Donuts

     Gluten Free Kodiak Cake Funfetti Donuts 

         My friend Jess introduced me to the gluten free Kodiak Cakes mix this fall. I was hooked. I had been making my pancake mixes from scratch and sometimes it's just nice to have an easier option. I started baking with the mix and discovered all sorts of fun recipes you can make with just a few ingredients. I saw an idea on Hannah Harvesting Health's instagram for making donuts out of the mix, and decided to make them into funfetti donuts. My son absolutely loves these, in his mind they are a donut since they are shaped like one but they only have a few grams of sugar. If your kids are used to a sweeter breakfast I would serve these with maple syrup for dipping, Judah loves them that way! 

    Gluten Free Kodiak Cake Funfetti Donuts 
    Makes 6 

    ( Links to the Gluten Free Kodiak Cakes Mix and Sprinkles are at the bottom of the post)


    1 cup Kodiak Cakes gluten free pancake and waffle mix

    1/2 cup milk of choice ( we use coconut)

    1 egg

    1 TBSP gluten free rainbow sprinkles 


    1) Pre-heat oven to 350 and grease the donut pan with coconut oil liberally. 

    2) In a medium sized bowl crack the egg and use a whisk or fork to beat it until the white and yellow is mixed.

    3) Add the milk, and kodiak cake mix to the bowl and stir until combined, gently stir in the rainbow sprinkles. Do not overmix. 

    4) Evenly divide the batter to make 6 donuts.

    5) Bake for 10 minutes or until a toothpick comes out clean.

    Serve will maple syrup for dipping! 


    recipe based on a recipe by Hannahharvestinghealth on Instagram

    Saturday, February 13, 2021

    Dairy Free Strawberry Milk Matcha

     Dairy Free Strawberry Milk Matcha

          During the month of February I want to make everything pink. I have always loved Valentine's Day, I think it's not only the pretty colors involved in the holiday, but because it's a day to tell others how much I love them! I had seen different types of "pink drinks" on social media for years but had never tried one until recently. I think that matcha is the perfect pairing with a pink drink because it already has such a vibrant and pretty green color! This drink is easy to make and naturally sweetened! Perfect for an afternoon pick me up, or even to start to your day!


    1 cup dairy free milk of choice ( I use So Delicious unsweetened coconut milk)

    1/4 cup frozen or fresh strawberries 

    1 tsp maple syrup ( if you like a sweeter drink add 2-3 tsp)

    1/2 cup ice

    1 tsp matcha

    2 ounces water


    1) First, make the matcha. Combine the 2 ounces of water and 1 tsp matcha in a small dish or cup and whisk until the matcha is combined with the water to make a matcha "shot", set aside.

    2) In a blender combine the non-dairy milk, strawberries, and maple syrup. Blend until the berries are incorporated, about 1 minute.

    3) Fill a large cup or mason jar with the 1/2 cup of ice. Pour the strawberry milk mixture over the ice. 

    4) Slowly pour the matcha "shot" over the strawberry milk to create a layer. 


    Thursday, February 11, 2021

    Dairy Free Spinach, Artichoke, and Sun-dried Tomato Dip

    Dairy Free Spinach, Artichoke, and Sun-dried Tomato Dip


          I LOVE any type of spinach dip. My first memory of spinach dip was a cold dip my mom's friend Phyllis used to bring to our annual New Years Eve party. I would always take a huge spoonful and then go back for seconds or thirds. I remember one year she let me keep the leftovers and I was so excited. My love for this type of dip grew as I first tasted the warm spinach artichoke dip at a local restaurant the Upstream. My sister and I would split the dip as an entree. I wondered if I could make a dip that tasted similar but I was able to eat on a more regular basis. A dip that wasn't mayo or cream cheese based. Most dairy free dips use cashews as a base but that doesn't work for me. I searched the internet and blogs and discovered that hemp hearts could be used to make a sauce. I first made this dip and took some to my sister Elizabeth, the one who used to frequent spinach artichoke dip joints with me. I didn't tell her what it was made out of, I just told her to eat it and let me know what she thought. She loved it! She text me right away and demanded to know what it was made out of. I also dropped some dip off at my friend Diane's house. Elizabeth and Diane are my taste testers. They will always tell me their honest opinion, a quality I love about both of them. Diane also really liked the dip. I knew I had to fine tune the ingredients and get the recipe on my blog! This dip is great with tortilla chips, or even as a sauce over gluten free pasta! 


    1/2 bag of frozen spinach (about 5-6 oz total spinach)

    1/4 cup sun-dried tomatoes chopped

    1 15 ounce can of artichoke hearts drained and roughly chopped

    3/4 cup hemp hearts

    3/4 cup water

    2 TBSP garlic infused olive oil (or 2 TBSP olive oil and 1 tsp garlic powder)

    2 1/2 tsp sea salt (use less if using table salt)


    1) Place the frozen spinach in a fine mesh strainer and rinse with warm water to defrost. Use the back of a spatula or spoon to push the spinach against the strainer to drain any excess water. You want to make sure you get as much water out as possible so it doesn't water down the dip.

    2) Drain the artichoke hearts and roughly chop them. Chop the sun-dried tomatoes into bite sized pieces and set aside.

    3) In a blender combine the hemp hearts, water, and garlic infused olive oil. Blend for 1-2 minutes until very smooth. You want all of the hemp hearts to be pulverized. The amount of time this takes will depend on the strength of your blender. 

    4) Heat a large pan over medium high heat. Add the hemp mixture, spinach, artichoke hearts, and sun-dried tomatoes. Cook while stirring for 5 minutes or until heated through. Serve immediately. If you want to serve this at a later time you can pre-heat the oven to 300 and place the dip in an oven safe 8x8 dish to keep warm. The dip is also good served cold!


    Leftovers will keep for up to 4 days in a sealed container in the refrigerator. I also have frozen the dip and it re-heats well from frozen. 

    Note on garlic infused oil, I buy mine from a local grocery store. If you don't have garlic infused oil you can use olive oil and add 1 tsp garlic powder but the garlic infused oil will have a stronger more intense flavor. 

    Monday, February 1, 2021

    Cold Brew With Pink Cardamom Cold Foam (naturally colored)

    Cold Brew With Pink Cardamom Cold Foam

         I am a big fan of any type of cold brew. I also like pretty coffee drinks. When I thought about making a special drink for the month of February a pink tinged cardamom cold foam came to mind. The first problem I had to tackle was how to make the cold foam pink without food coloring or changing the taste. I ordered some beet root powder and it worked perfectly! The taste of the cardamom is still dominant but the beet root powder gives a pretty color, with the bonus of added nutrients! You can make this drink without the beet root powder, it just won't be as pretty. If you have never had cardamom you will be in a for a treat. It has a warm flavor like cinnamon, but with hints of citrus. 

    Cold Brew With Pink Cardamom Cold Foam


    1 cup cold brew

    1/2 cup of ice (crushed is best)

    1/2 cup of coconut milk or your choice of milk ( I use silk unsweetened coconut milk) 

    1/2 tsp beet root powder

    1/4 tsp ground cardamom

    1 tsp maple syrup


    1) Pour the ice and cold brew into a large glass

    2) Combine the coconut milk, beet root powder, cardamom, and maple syrup in an electric frother on the cold foam setting. If you do not have an electric frother you can use a hand held one or blend in a blender but I find the electric frother makes the best foam from non-dairy milk.

    3) Gently pour the cold foam over the coffee mixture, use a spoon to scoop any extra foam on top. 



    Monday, January 11, 2021

    Sweet Potato and Chicken Breakfast Patties

                          Sweet Potato and Chicken Breakfast Patties 

         The meal I struggle with new ideas for the most is breakfast. I usually eat eggs, oatmeal, or another form of eggs or oatmeal. I was craving something different so I hit my cook books and came across a recipe similar to this one in The Healing Kitchen by Sarah Ballantyne and Alaena Haber. The original recipe calls for some ingredients I can't have, and they are also fried in a skillet instead of baked. I knew I wasn't going to want to fry each individual patty so I set out to come up with a new recipe and method for baking these to have for meals for the week. The result is a tasty hash brown and protein mixture that can be reheated quickly out of the refrigerator or freezer! You can top it with an egg or eat it on its own. I love having some type of protein frozen that I can easily grab for breakfast, or a quick lunch! Re-heating them in the air fryer is my favorite way to serve them, they get extra crispy!

    Chicken and Sweet Potato Hashbrowns 
    Makes 9-12 depending on size


    1 pound ground chicken

    1 pound shredded sweet potatoes (this is about one large sweet potato)

    1 tsp fine sea salt

    1/2 tsp dried thyme

    1/2 tsp onion powder ( you can leave this out if you need to)

    1/2 tsp dried marjoram ( sub oregano if you don't have this)

    1/2 tsp dried oregano

    1/2 tsp dried rosemary 


    1) Pre-heat oven to 400 degrees (if using a convection oven pre-heat to 400 on the convection setting) Line two sheet pans with parchment paper.

    2) Using a food processor or large grater, shred the sweet potato. 

    3) In a large bowl combine the sweet potato, ground chicken, spices, and salt. Mix well to combine.

    4) Form the mixture into patties of your desired size, place them the parchment lined pans and press flat. I like to make them large so I make nine of them.

    5) Spray or brush each patty lightly with olive oil. This will help it to brown. 

    6) If using a convection setting they need 8 minutes on one side, flip, spray the other side with olive oil, and then cook an additional 8 minutes until they reach an internal temperature of 165. 
    If not using the convection setting bake at 400 for 10 minutes each side. 


    To re-heat

    From refrigerator 

    * 30 seconds in microwave 

    * 3 minutes in air fryer at 370 or until warmed through 

    From Frozen

    * First heat for 30 seconds in microwave to warm, then 5-8  minutes in air fryer at 370 or until warmed through and the outside is crispy 

    Thursday, January 7, 2021

    Small Batch 5 Ingredient Peanut Butter Granola

    Small Batch 5 Ingredient Peanut Butter Granola 

          I love granola!  It is so good with just a splash of coconut milk on top, sprinkled on yogurt or smoothies, or even eaten by itself. I have been on the hunt for the perfect granola recipe for years. My definition of a perfect granola breaks into large clusters, is slightly sweet, and has very few ingredients. I have gone to make granola recipes many times but stop because I realize I don't have most of the long list of ingredients, or some of the ingredients don't match the way I eat. After years of experimenting this is my go- to granola recipe. I make it weekly to have on hand for breakfast and snacks. Feel free to double the recipe if you have a large crowd to feed.

    2 C gluten free oats 
    6 TBSP organic peanut butter
    1/4 C maple syrup or honey
    1 TBSP coconut oil
    1/4 tsp sea salt 


    1) Pre-heat oven to 325, and line a quarter sheet pan with parchment paper. If you don't have a quarter sheet pan you can use a 1/2 sheet pan you will just place the granola on part of it. 

    2) Place the peanut butter, maple syrup, and coconut oil in a large microwave safe bowl.

    3) Microwave the mixture of 30 seconds, stir, and microwave for 30 more seconds.

    4) Remove the bowl from microwave and stir in the oats and salt until well combined.

    5) Pour the granola mixture onto the sheet pan and press the mixture flat with a spatula. It will fit perfectly on a 1/4 sheet pan. If you use a larger pan you want the mixture to be about 1/2 inch thick.

    6) Bake for 15 minutes, and then check the mixture to see if it is lightly browned. Do not stir, not stirring helps to get those granola clusters we all love! Bake for 5 more minutes if the mixture looks too light in color. This takes 20 minutes total in my oven for a perfectly crisp but not burnt granola. You might need to experiment with your oven.

    One way to see if it is done is to take a small cluster out and set it on the counter to cool for a few minutes. If it hardens as it cools it is done. 


    This will keep for one week in an airtight container.