My brothers who are on GAPS were playing in the snow yesterday, and I came up with this hot cocoa recipe. Unlike other GAPS/SCD hot cocoas I’ve tried, this one doesn’t taste too strongly of coconut or honey. Enjoy!
1/2 cup full fat coconut milk (I use Nature’s Forest)
1/2 cup water
2 tbsp cocoa powder
2 tbsp honey
1/4 tsp vanilla
Add the coconut milk and water to a blender. Blend for a minute or so, or until the lumps from the coconut milk are gone. Pour the mixture into a saucepan and heat on medium. Whisk in the honey, cocoa powder, and vanilla. Continue to whisk until hot. Serve.
(Note: the amounts of coconut milk and water you need will depend on how thick the coconut milk is, so you may need to adjust this recipe slightly.)
This is without doubt the greatest GAPS muffin recipe I have ever made. Plus they’re healthy! Not too sweet and they hold together well for being grain-free. And they don’t taste like chalk. You can add in fruit, nuts, etc or more honey/maple syrup to make them sweeter.
Recipe from Gluten-free on a Shoestring
Prep time: 10 minutes Cook time: 17 minutes Yield: 15 muffins
2 cups (224 g) blanched almond flour
6 tablespoons (54 g) navy bean flour (I use coconut flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 extra-large eggs (120 g outside shell) at room temperature, beaten
6 tablespoons (84 g) unsalted butter, melted and cooled (you could substitute an equal amount virgin coconut oil)
5 tablespoons (105 g) honey
2 tablespoons heavy whipping cream, at room temperature (I use coconut milk)
2 teaspoons pure vanilla extract
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the almond flour, navy bean flour, baking powder, baking soda and salt, and whisk to combine well, working out any lumps in the almond flour. In a separate, medium-sized bowl, place the eggs, butter, honey, cream and vanilla, and beat to combine well. Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix to combine well. The batter will come together and be thick but relatively fluffy.
Fill the prepared wells of the muffin tin about 3/4 of the way full, and smooth the tops with wet fingers. Place the muffin tin in the center of the preheated oven and bake until lightly golden brown and a toothpick inserted in the center comes out clean (16 to 18 minutes). Be careful not to overbake or the bottoms will burn. Remove from the oven and allow the muffins to cool in the pan for at least 10 minutes, or until cool to the touch. Transfer to a wire rack to cool completely. Repeat with the remaining muffin batter.
This recipe is from Gluten-Free on a Shoestring. It tastes SO good with coffee. I usually make a double batch for my family because we eat it so fast. A couple tips: DON’T double it and bake the cake in a 9×13 pan. It will spill over the sides and burn all over the bottom of your oven. Not fun. Also, when you double it, don’t double the water. You may only want to use 1 cup or a little more. Just make sure the batter is smooth, thick, and easily poured. Like this.
By: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 2½ cups (350 g) high-quality all-purpose gluten-free flour
- 1½ teaspoons xanthan gum (omit if your blend already contains it
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 2 tablespoons unsulphured molasses (I use blackstrap, but you don’t have to)
- 6 tablespoons pure maple syrup
- 4 tablespoons honey
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 extra-large egg at room temperature, beaten
- 1 cup warm water
- 2 tablespoons (28 g) vegetable oil
- Confectioner’s sugar, for dusting (optional)
- Preheat your oven to 350 degrees F. Grease a 9 inch square baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well.
- Add the brown sugar, molasses, maple syrup, honey, butter and egg. Mix to combine as best you can. It will be lumpy. But not for long. Add the water, and mix well. It will be smooth (see the photo). Add the oil, and blend.
- Pour into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached, about 30 minutes, give or take. The liquid sugars tend to blacken the cake on the bottom, but it still tastes good. Pinky promise.
- Remove from the oven and allow to cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Dust with optional powdered sugar.
First, I’d like to apologize for my inconsistent posting. I’m terrible at blogging. I either post 30 times a day or once a year. There is absolutely no in-between, please forgive me. 🙂
(WordPress ins’t letting me indent today, because it hates me for being a crappy blogger.)
I made these muffins and ate 3 of them for breakfast. Don’t try telling me that’s not a healthy breakfast. They have zucchini and bananas in them and chocolate comes from a tree. Healthy enough.
Adapted from this recipe.
gluten free chocolate zucchini muffins
makes 22 muffins
- 1 1/2 cups of my gluten-free flour blend
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 cup coconut oil or melted butter (I used coconut oil)
- 1/2 cup pureed bananas or unsweetened applesauce (I used bananas)
- 1 cup sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini
- 1 cup chocolate chips
Preheat oven to 350 degrees. Spray muffin pan with cooking spray or line with paper cups. Sift together flour, cocoa powder, salt, baking soda, and xanthan gum. In large mixing bowl, stir together oil, pureed bananas, and sugar. Squeeze excess water out of shredded zucchini. Add to batter, along with eggs and vanilla. Gently stir in flour mixture and chocolate chips until just combined. Pour batter into prepared muffin pan. Bake 20-22 minutes or until edges are golden brown. Remove from pan and cool on cooling rack. Store in airtight container.
8-10 cups Blueberries
1/2 cup granulated sugar
2 tbsp cornstarch, for sprinkling
For the topping:
1 1/2 cups flour (you can use gluten-free)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound melted butter or coconut oil
Preheat oven to 350
Coat blueberries with granulated sugar. You may need more or less, all measurements are approximate. Pour into a 9X13 pan and set it aside.
Whisk together dry topping ingredients, add melted butter. Sprinkle over blueberries and bake for 30-40 minutes, or until the blueberries are bubbly and the topping is golden. This tastes great warm served over vanilla ice cream.
I had this for breakfast this morning. It tastes like a milkshake and will keep you from starving to death when there’s no food in the house.
1 frozen banana
1/4 cup peanut butter
2 tabelspoons honey
1 cup milk (if you’re on GAPS or dairy-free, you can sub coconut milk, almond milk, etc.)
1/2 cup ice cubes
Blend it all together and drink it. Makes 1 large smoothie.
Recipe from King Arthur Flour. To make these dairy-free, I substitute coconut oil for the butter and use dairy-free chocolate chips.
- 1 1/2 cups sugar
- 1/2 cup butter
- 1/2 teaspoon salt
- 1 teaspoon gluten-free vanilla extract
- 3/4 cup (2 1/2 ounces) cocoa
- 3 large eggs
- 3/4 cup gluten-free flour blend
- 1 teaspoon baking powder
- 1 cup chocolate chips, optional
- 1 cup chopped nuts, optional
- *See recipe for this blend below.
1) Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep.
2) Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
3) If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
4) Blend in the flour or flour blend and the baking powder. Stir in the chips and/or nuts, if you’re using them.
5) Pour the batter into the prepared pan, spreading it to the edges.
6) Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
7) Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.
Yield: 16 brownies.