Gluten/Dairy Free Chocolate Torte

This gluten/dairy free beauty is so divinely delicious! Rich and bursting with chocolate flavor! You will be surprised how easy it is to make!

Recipe

1/2 cup coconut oil

1/4 cup Dutch process cocoa

12 ounces dark chocolate chips or pieces, divided

1 1/4 cup organic cane sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon sea salt

Preheat the oven to 350 degrees. Grease an 8 or 9 inch spring form pan. In a double broiler melt the oil and 8 ounces of chocolate. Remove from heat once the chocolate is melted. Whisk in sugar and one egg at a time. Then add cocoa, vanilla and salt. Spread the batter in the prepared pan and bake for 35 minutes. Let cool and remove from spring form pan onto serving dish. Heat the remaining 4 ounces chocolate and 1 teaspoon coconut oil, stirring until smooth. Pour over cake and spread to cover the top allowing for it to drizzle down the sides. Top with fresh berries or nuts if you prefer.

March 9, 2018

Paleo Granola

Since I’ve moved away from gluten and dairy for the most part I have tried many new recipes. This paleo granola recipe is really good and can be eaten on anything that needs a sweet crunch. Use it as a topping for muffins, on top of yogurt or coconut ice cream.

Recipe

1/2 cup maple syrup

1/4 cup coconut oil, melted

1 tablespoon vanilla

1 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon allspice

1/4 teaspoon nutmeg

2 cups chopped almonds

2 cups chopped pecans

2 cups unsweetened coconut flakes

1/2 cup sunflower seeds

1 cup dried cranberries or raisins

Mix all ingredients together in a large bowl minus the raisins. Place on a greased rimmed cookie sheet. Bake at 325 degrees for 25 – 35 minutes, rotating the sheet half way through. Store in gallon size freezer bag for up to 2 weeks in the pantry.

March 9, 2018

Gluten Free Chocolate Waffles

These are the perfect Valentines or Birthday Breakfast! My kids beg for them! Serve with fresh fruit and real maple syrup. Makes 4-6 round waffles.

Recipe

2 cups almond flour

2 cups tapioca flour

1/4 cup organic cacao or cocoa powder

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup applesauce

4 eggs

1/2 cup almond or coconut milk, more if you want the batter thinner

3 tablespoons maple syrup

1 teaspoon vanilla

Mix the dry ingredients together first then add the rest. Cook according to your waffle iron instructions. Serve with maple syrup and fresh fruit.

March 9, 2018March 9, 2018

Vegan/Gluten Free Chocolate Mint Cookies

You will be surprised how good these are! So yummy!

Recipe

1 and 1/2 cups gluten free flour

1/4 cup arrowroot powder

1 1/2 teaspoon xanthum

1 teaspoon soda

1 cup sugar

1/4 cup cocoa powder

3/4 cup coconut oil, melted

1 teaspoon sea salt

1 teaspoon vanilla

1/2 cup applesauce

1 cup dark chocolate chips

1/2 teaspoon mint extract

Mix all dry ingredients together first, then add the wet ingredients. Roll into 1 inch balls and press flat with your hand. Bake on greased cookie sheet at 325 degrees for 12 – 15 minutes. In the meantime melt the chocolate and add the mint extract. Place chocolate in a medium sized freezer bag and cut a small hole in the corner of it. Drizzle chocolate over cookies and allow to set.