Gluten & Dairy Free Chocolate Cookies with Peanut Butter Cream

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This is a recipe you can indulge in without feeling too guilty. These cookies are free from gluten, dairy and sugar. And they are also super tasty. Hoorah!

I wish my photography skills were better..!

Here’s the recipe:

Cookies

Preheat the oven to 175.C

In a mixer bowl, throw in 1/3 cup of coconut oil and 1/3 cup rice malt syrup. Beat until it resembles a thick cake batter.

Keep the beaters going and add 2 eggs slowly

Now add:

1 tsp vanilla extract

1/4 cup raw cacao powder (I use loving earth)

1/4 tsp baking powder

a pinch of himalayan pink salt (or salt other than table salt)

keep beating until all ingredients are combined.

Stir in a 1/4 cup of raw cacao nibs (for some crunch) or even more if you like. (again, I use loving earth)

Dollop the mixture onto a baking sheet lined with baking paper. Cook for 10 minutes.

Cool on a wire rack.

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Peanut Butter Cream

1/4 cup organic peanut butter

2 tablespoons almond milk

1 tablespoon of rice malt syrup (or as much as you like, depending on how sweet you’d like it to be).

mix all ingredients together until you have a lovely thick ‘icing’ type texture. Add more almond milk if you need to.

Make a sandwich with the cookies and peanut butter cream.

Try and stop at one. Impossible!

 

 

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Vegan & Gluten Free Chocolate Brownie

ImageI was recently given the task of creating a ‘gluten free’ and ‘vegan’ recipe for our upcoming ‘not’ Christmas party (we work in retail and are too buy when it is actually Xmas).

So after a quick Google search I found a recipe from The Gluten Free Vegan (not endorsed) and OH MY am I glad I found this website. Total awesomeness. I have altered the recipe slightly as I chose not to use the chia seeds & I use Raw Cacao from Loving Earth

I also used 2 small organic bananas that were not over ripe, but perfect eating condition.

A little tip: Make sure the cherries are thawed before adding them to the mixture, otherwise the coconut oil will solidify and not spread evenly in the baking dish.

ImageFor a non vegan, this is SERIOUSLY good and I will definitely be making it again. For those of you wanting the recipe from The Gluten Free Vegan either click on the link or check it out below: (I deleted the chia seeds)

Author: Megan – The Gluten Free Vegan
Recipe type: Desserts
Serves: 12 pieces
Ingredients
  • 1 cup finely ground gluten-free oat flour
  • ¼ cup coconut flour
  • ⅔ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ⅛ teaspoon fine sea salt
  • 6 tablespoons coconut oil
  • 1 cup organic coconut sugar
  • 2 teaspoons finely ground coffee
  • 1 very ripe banana, mashed
  • 2 tablespoons unsweetened non-dairy milk
  • 2 teaspoons vanilla extract
  • ½ cup high quality dark chocolate, cut into small pieces
  • ¾ cup frozen pitted cherries, chopped
Instructions
  1. Preheat oven to 175C Grease an 8×8 baking dish.
  2. In a medium bowl sift together oat flour, coconut flour, cocoa powder, baking powder and salt.
  3. In the work bowl of a mixer fitted with a beater attachment (or a large bowl if mixing with a hand mixer) combine coconut oil, coconut sugar and coffee grounds. Mix well on high until well combined.
  4. Add ripe banana and mix on high until fully combined.
  5. Add non-dairy milk, (I used unsweetened Almond milk) vanilla and dark chocolate. Mix.
  6. Add the dry ingredients to the wet ingredients and mix until combined. The batter will be quite stiff.
  7. Fold in chopped cherries until evenly distributed.
  8. Turn out mixture into greased baking pan. Spread evenly and press down firmly.
  9. Bake in preheated oven for 25-30 minutes. Let sit 30 minutes before cutting and serving.