The holiday season is here, and delicious sweets have become a mainstay of the holiday season. It’s very challenging to do a truly paleo dessert, but you can minimize the damage during the holidays by choosing gluten free desserts with minimal sweeteners. So far I have contributions from Tami, Kathy and Sam who have brought us samples either at the holiday party or into the gym. Feel free to post your own to comments!
1 cup almond flour (buy the stuff that comes in bins at Whole Foods, not the prepackaged ones because they’re too coarse)
1 scoop protein powder (vanilla for more traditional chocolate chip cookies, chocolate will make obviously make it more chocolaty)
1/4 tsp salt
1/4 tsp baking soda
1/4 cup raw honey with 2 tsp water to thin it out
1/8 cup coconut oil (melt in microwave and then measure it out)
1 tsp vanilla extract
1/4 cup dark chocolate chips
1/4 cup walnuts (toasted, just a bit)
-Mix dry ingredients together, then add to wet ingredients Mix until you can form into small patties.
-Place on parchment paper and smush them down because unlike regular cookies, they don’t spread out on their own.
-Bake on parchment paper at 325 oF for 6-8 minutes. They back quickly so watch carefully.
-They have to be cooled completely and it’s better to store them in the refrigerator because they hold their shape when cold, not so much when warm.
5 ounces high quality 60-70% cocoa dark chocolate
1/2 cup organic coconut oil
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup gluten free flour (I use coconut flour)
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla
-Preheat the oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper.
-Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)
-In a mixing bowl whisk together the brown sugar, almond meal, gluten free flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.
-If you are adding nuts or chocolate chips, stir in by hand and spread the batter into the prepared baking pan. -Even out the batter with a silicone spatula.
-Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.
-Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.
-Chill for an hour before cutting. (Though warm and gooey is really divine, if you don’t mind them falling apart.)
The chocolate cookies that Kathy made for the holiday party were from King Arthur’s gluten free cookie mix. She said they don’t come with anything in them, so you can add whatever you want, such as chocolate chips! Kathy also mentioned that their muffin mix is great too, she added fresh blueberries to hers for more flavor.
Also, check out James’s page Work Hard, Work Harder on Facebook. He posted a delicious sounding gingerbread squares.