Monday, December 19, 2011

Chocolate Oat Coconut Clusters (Unsweetened and Gluten Free!)

I experiment regularly with creating unsweetened desserts that 1) actually feel like dessert when eaten, and 2) are tasty enough to serve to others. I have created many "desserts" that do not meet these two criteria and result mostly in frustration and disappointment. Fortunately, my husband is a forgiving and hungry sort who enjoys almost anything I bake!

Here, however, is a recipe I created that does meet these two important criteria. After making these twice - to test the recipe - I decided that the reason they work is because only the sweetness is missing - the fat, that is present in any satisfying after-dinner-delight, remains. Feel free to experiment with this recipe and send me your delicious variations.

Chocolate Oat Coconut Clusters, Unsweetened and Gluten Free!
1/2 C. Almond Flour
1/2 C. Gluten Free Quick Oats
1 Tbs. Cocoa Powder, unsweetened (Ghirardelli)
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
pinch sea salt - or to taste
1 Tbs. coconut oil, melted
1 egg, slightly beaten
1 tsp Vanilla
1/8 C. Coconut Milk (So Delicious, Beverage)

Preheat oven to 350 Degrees Fahrenheit and grease a cookie baking sheet with coconut oil, set aside. Measure 1 Tbs. coconut oil into a small glass bowl and warm until melted, set aside. In a small bowl, add first six (dry) ingredients and mix well. Pour 1/8 cup Coconut Milk into a 1 C. liquid measure, add egg, vanilla, and melted coconut oil; mix well. Pour wet ingredients into dry ingredients and mix well. Adjust batter consistency by adding more Coconut Milk. Form batter into tablespoon portions and place on greased baking sheet. Bake at 350 degrees Fahrenheit for 15-18 minutes, or until set and bottom is lightly brown. Makes 12 cookies.

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