Monday, November 28, 2011
From the gluten-free kitchen of Rachel Le Grand
Here is a recipe for a gluten-free appetizer I came up with ~ it is delicious ! Enjoy !
What you need:
1 1/3 cups Betty Crocker Gluten-Free Bisquick mix
1/4 tsp oregano
1/4 tsp thyme
1/2 cup water
1/3 cup oil
2 eggs, beaten
Tapenade (or black olive paste)
Heat oven to 450 degrees F. Stir mix, seasonings, water, oil & eggs 'til combined, spread in pan.
Bake 15 minutes.
Top each square with 1/4 to 1/2 tsp tapenade.
Return to oven for 8 minutes.
Happy Gluten-Free Holidays !!!
nest full of eggs