I’ve been playing around in my kitchen quite a bit this holiday. Cooking up gluten and grain free meals and desserts. Honestly I’ve been preparing more desserts than meals these days. I’m starting the top of the year with a 6 week sugar detox to include my normal food restrictions. It’ll be apart of my New Years Resolutions.
I see everyone seems to look down on New Years resolutions these days. Commentary surrounding the failure and uselessness of resolutions even had me rejecting the traditional list of goals at the top of the year. The truth is I am here and will always be here for a good New Years resolution list. If I don’t complete everything on the list for that year than guess what? I simply didn’t complete everything on the list for that year. It’s not the end of the world, doesn’t mean I’m a failure or that I failed. I look as it as recognizing an area for improvement and working on it. Either way my consciousness shifts to improvement maybe not a complete 360 but simply being conscious of the area needing improvement can assist in making a maybe 180 shift.
Ingredients
- 50 grams cocoa powder
- 30 grams coconut flour
- 22 grams tapioca flour
- 1 tsp baking powder
- 1/2 tsp xanthum gum
- 90 grams melted shortening
- 100 grams sugar
- 100 grams coconut milk
- 2 eggs
- 1 tbs vanilla extract
- 1 teaspoon peppermint extract
- 1 cup chocolate chips optional
Instructions
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Preheat oven to 350 degrees Fahrenheit. mix together cocoa powder, coconut flour, tapioca flour, baking powder, and xanthum gum. In a separate bowl mix together the sugar, melted shortening, and eggs. Add the wet ingredients to the dry mix. Add in the milk, peppermint extract, and vanilla extract. *Optional* Mix in a cup of chocolate chips. Pour batter into a 9-by-9 dish. Bake for 20-30 minute or until finished.
