Tag Archives: chocolate

Chocolate Heart Waffles

Chocolate Heart Waffles with Whipped Coconut Cream for Breakfast or Dessert

Chocolate Heart Waffles

Valentine's Day is right around the corner. Is it a holiday that you celebrate? I like Valentine's Day, although it is not at the top of my favorites, I do find myself wanting to make a special breakfast or dessert to celebrate, and I thought you might want to do the same.

So, I invented this recipe just for Valentine's Day.

This recipe is completely GAPS legal, and yes, we can have chocolate on GAPS. Although Dr. Natasha does not specifically address Baker's Unsweetened Chocolate, it is 100% Cacao so I believe it is acceptable. I prefer to bake waffles in a silicone mold, rather than in an appliance. The waffles come out perfect and there is none of the drama which used to surround using a waffle iron (even when I used regular flour). These are the molds I use: silicone waffle molds.

Chocolate Heart Waffles with Whipped Coconut Cream

Whipped Coconut Cream [affiliate link] Topping, optional

Directions

Notes: 1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) Cut beets in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the hearts. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) Cut beets in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the hearts. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

2) If using the decorative beets, cut beet in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the heart shapes.

3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, butter, applesauce, honey, cocoa powder, cinnamon, sea salt, and baking soda.
  3. With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
  4. To measure the coconut flour, pack firmly into the measuring cup and use the back of a straight knife to level the flour even with the top edge of the measuring cup. To ensure there are no lumps, sift flour.
  5. Add the coconut flour, mix on medium speed until ingredients are fully incorporated.
  6. Place silicone waffle molds onto a cookie sheet (this is to provide support to the molds as they are a bit flimsy and also if they happen to overflow, the cookie sheet will catch the drips).
  7. Each waffle cavity holds 2 tablespoons plus 1 teaspoon of batter but it’s not necessary to get it perfect. Spoon batter into the waffle cavities and smooth to the edges.
  8. Place in a preheated oven. Bake for 15 to 20 minutes.
  9. The waffles will feel firm to the touch when done.
  10. Remove waffles from oven. Place waffles still in mold upside-down onto a cooling rack. They will release easily if you lightly press and twist on the mold. Allow to cool before applying whipping cream stars.
  11. Remove the coconut cream from the refrigerator. Place 1/2 cup in a mixing bowl.
  12. Add honey and vanilla to the bowl.
  13. Use a sharp knife to shave the Baker's Unsweetened Chocolate square into tiny pieces. Place in the bowl, whip with a hand mixer until fluffy.
  14.  Place whipped topping into a piping bag and apply a star to each waffle. Place a tiny beet heart on top of each star.

Are you looking for more Chocolate Treats? Volume 4 in my Baker's Dozen Coconut Flour Baked Goods series is on sale right now until Valentine's Day for just $3.99. No coupon code necessary!

 

 

Chocolate Heart Waffles with Whipped Coconut Cream Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 4 eggs (192 g)
  • ¼ cup unsalted butter
  • ¼ cup applesauce
  • ¼ cup honey
  • ½ t. ground cinnamon
  • ¼ c. cocoa powder
  • ½ t. sea salt
  • ¼ t. baking soda
  • ¼ cup coconut flour (37 g)
  • Whipped Coconut Cream Topping, optional
  • ½ cup coconut cream (My favorite is Aroy-D 100% Pure Coconut Cream)
  • 1 T. honey
  • 1 t. vanilla extract
  • 1 shaved square Baker’s Unsweetened Chocolate, optional
  • Beet hearts (1 large fresh beet)
Instructions
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, butter, applesauce, honey, cocoa powder, cinnamon, sea salt, and baking soda.
  3. With an electric mixer, mix at medium speed until all ingredients are fully incorporated.
  4. To measure the coconut flour, pack firmly into the measuring cup and use the back of a straight knife to level the flour even with the top edge of the measuring cup. To ensure there are no lumps, sift flour.
  5. Add the coconut flour, mix on medium speed until ingredients are fully incorporated.
  6. Place silicone waffle molds onto a cookie sheet (this is to provide support to the molds as they are a bit flimsy and also if they happen to overflow, the cookie sheet will catch the drips).
  7. Each waffle cavity holds 2 tablespoons plus 1 teaspoon of batter but it’s not necessary to get it perfect. Spoon batter into the waffle cavities and smooth to the edges.
  8. Place in a preheated oven. Bake for 15 to 20 minutes.
  9. The waffles will feel firm to the touch when done.
  10. Remove waffles from oven. Place waffles still in mold upside-down onto a cooling rack. They will release easily if you lightly press and twist on the mold. Allow to cool before applying whipping cream stars.
  11. Remove the coconut cream from the refrigerator. Place ½ cup in a mixing bowl.
  12. Add honey and vanilla to the bowl.
  13. Use a sharp knife to shave the Baker's Unsweetened Chocolate square into tiny pieces. Place in the bowl, whip with a hand mixer until fluffy.
  14. Place whipped topping into a piping bag and apply a star to each waffle. Place a tiny beet heart on top of each star.
Notes
1) If you are going to make the whipped coconut cream topping, remove the coconut cream from the carton and place it in a covered bowl overnight. 2) If using the decorative beets, cut beet in half and steam until fork tender. Slice thinly, and then use Ateco 4847 Small Aspic Cutters to cut out the heart shapes. 3) I used piping tip Ateco Closed Star Pastry Tip #847 to apply the whipped topping star to each waffle.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Homemade Chocolate

Can I Have Chocolate on the GAPS Diet?

 

Chocolate on GAPS?

Check out my e-book Chocolate Treats. Inside you'll find 23 recipes that are all GAPS legal, gluten-free, grain-free and honey [affiliate link] sweetened. Click here to get yours: Chocolate Treats

Chocolate on GAPS, is it true?

I'm here to make your day! The quick answer is yes, you can have chocolate if… your digestive symptoms are gone. Whoohoo!

Let's face it. Chocolate is something that most people love. There are a few here and there that don't like it but they are far and few between. I do know one person who does not like chocolate and won't eat it. A woman. Yes, they exist. 🙂

Naturally, chocolate lovers are less than thrilled to learn that chocolate is not allowed on GAPS when they are first looking into the diet. And every single time I post a recipe that includes cocoa powder [affiliate link] on my Facebook page, someone asks me about it.

But doesn't Dr. Natasha say no chocolate?

Yes, it is true that Dr. Natasha's book Gut and Psychology Syndrome (both versions) does list chocolate as food to avoid. However, there has been an update published on Dr. Natasha's Frequently Asked Questions page.

Rejoice! Cocoa powder is permissible once digestive problems have subsided.

From Dr. Natasha’s FAQ page:

“When can cocoa be introduced?”

“Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.”

Baden Lashkov, who wrote The GAPS Guide has a blog post on her site called Pure Cocoa – Tried and True? where she asks people, who are on GAPS and SCD to weigh in on if they can tolerate cocoa powder. Some can; some can't. It's worth a try if you don't have digestive issues going on!

I do have one caveat. Cocoa powder does contain some caffeine, so if you suspect that your adrenals are fatigued, you may want to limit or avoid consumption. The amount is rather small, and for comparison, there are 8.4 milligrams of caffeine per tablespoon as opposed to an 8-ounce cup of coffee [affiliate link] which contains 95 milligrams.

Has your gut healed enough to tolerate chocolate? I have several GAPS legal recipes here at the blog that contains chocolate.

20pluschocolaterecipes7210

Click here for 20+ GAPS legal chocolate recipes!

Chocolate Treats

Check out my e-book Chocolate Treats. Inside you'll find 23 recipes that are all GAPS legal, gluten-free, grain-free and honey sweetened. Click here to get yours: Chocolate Treats

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

My New Favorite Chocolate Recipe

Homemade Chocolate

I keep saying I don't like chocolate that much but I sure do seem to make a lot of recipes that include chocolate. I guess you could say I love chocolate and vanilla [affiliate link] equally nowadays, although I used to always say I prefer vanilla. My husband is the chocolate lover in this family, so often I'll make a chocolate dessert because I know he will especially enjoy it.

I mentioned a couple of days ago that my favorite e-book in my affiliate partner's Harvest Your Health bundle was Ben Hirshberg's The Paleo Chocolate Cookbook. [The Harvest Your Health Bundle sale is over. Ben's book is now available on Amazon Kindle here: (affiliate link) Chocolate At Home: How to Make Your Own Homemade Chocolate Creations out of Nature's Most Complex and Antioxidant-Rich Food (Paleo-Friendly)

This morning I tried the base recipe – Dark Chocolate – and WOWEE! We have a winner! This chocolate has a slightly chewy, slightly fudge-like texture and is very rich tasting. The chocolate taste is just amazing. I think it might be possible to cut the cocoa powder [affiliate link] in half and still have a lot of chocolate flavor. It is holding up well in my house which is at 79°F. I can see so many recipes and variations springing forth from the base recipe!

Ben blogs at bensarchives.com and has graciously given me permission to share the recipe with you. It is simple and I'll share in the proportions that I used to make a smaller batch.

As you can see, the ingredients are GAPS legal. I made only ONE-FOURTH of the recipe since I can't trust myself to eat just a couple pieces… as it was, the quarter batch made 12 lovely pieces of chocolate. Super delicious. My chocolate loving husband actually said I could get by with less honey [affiliate link] in the next batch. Awesome.

  • 2 Tablespoons unsalted butter
  • 4 Tablespoons cocoa powder
  • 1 “pinch” vanilla extract
  • 2 Tablespoons honey
  • 1 “smidge” sea salt [affiliate link]
  • 10 pecan halves
  1. Melt butter in medium saucepan over low heat.
  2. Once butter is completely melted, mix in cocoa powder, vanilla extract, sea salt and honey. Stir constantly until a thick, homogenous texture is achieved.
  3. Stir the chocolate mixture rapidly for thirty seconds, be careful not to overcook or the chocolate will burn. Remove from heat.
  4. While mixture is still warm spread smoothly over a sheet of wax paper. Let stand until firm. For harder chocolate, keep in refrigerator or freezer. Enjoy!

After the chocolate was done, I spread it out onto a piece of parchment paper into a small square, about the size of a piece of sandwich bread. Then I laid down four pecan halves and rolled the chocolate over once. I then placed another layer of pecan halves and continued to roll it up. I rolled the parchment paper around it and placed it in the freezer for about ten minutes.

Then I removed it from the parchment paper and sliced it into 12 pieces.

I ended up having to use my tiny measuring spoons (love these! This is my Amazon affiliate link: Dash, Drop, Smidgen, Pinch, Tad Measuring Spoon Set) but it turned out just wonderful.

Ben includes 36 “flavors” in all… here are just a few: Almond, Cashew, Walnut, Apricot, Blueberry Ribbon, Mango, Raisin, Sunflower Seed Butter, Coconut Flake, Cool Peppermint, Trail Mix, and then there are the UNIQUE flavors which include: Bacon, Goat Cheese, Spicy Cayenne Cinnamon [affiliate link] and Wasabi!

With just one batch I'm dreaming about more… must find a caramel that would work… dried blueberries… walnuts [affiliate link] and raisins… shredded coconut and macadamia nuts [affiliate link]… maybe one with GAPS legal marshmallows… peanuts… mmmmm… I'm telling you the choices are endless with this one recipe!

Here you can see how I smoothed out the chocolate and layered the pecans [affiliate link], and then rolled it up.

chocolate9263

chocolate9264

Enjoy!


 

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Starlene’s Polka Dot Chocolate Cake

Chocolate Polka Dot Cake

Back when I first started on GAPS, chocolate was not legal. I decided to cheat in June 2010 to make a cake for my husband for Father's Day and modified this recipe from Elana's Pantry's The Gluten-Free Almond Flour Cookbook. the cake was amazing and delicious, and Elana's is one of my favorite cookbooks! Because it was not legal to have chocolate at that time, I asked Shirley from Gluten Free Easily if she would host my cake recipe and it has been there ever since. Shirley recently started a new site called All Gluten Free Desserts… All the Time and asked if she could include this recipe there. I thought that would be pretty cool. Shirley asked me if I would like to “bring my recipe” home since it's been a couple years, and since GAPS now allows chocolate and baking soda [affiliate link] when baking, I thought that was a great idea too. Thanks, Shirley!

Polka Dot Chocolate Cake with Chocolate Almond Butter [affiliate link] Frosting

Chocolate Cake:

Preheat oven to 350°F. Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract. Pour the wet into the dry and stir just until fully mixed. Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour. Don’t forget to flour with almond flour as this cake will stick. Bake for 20-25 minutes. The texture of the cake will be brownie-like.

Frosting:

  • 1/2 cup raw almond butter, at room temperature
  • 2 Tablespoons softened butter
  • 2 Tablespoons and 1 teaspoon honey
  • 1/4 cup cocoa powder
  • pinch salt
  • sliced almonds [affiliate link] as garnish, optional

Mix the frosting ingredients together. Frost the cake when it has cooled for about fifteen minutes. Frosting it while warm helps the frosting spread easily. The frosting is just enough for a one-layer cake.

Serves eight. This cake is very rich and decadent. Also tastes great frozen for twelve hours.

Chocolate Polka Dot Cake

Starlene's Polka Dot Chocolate Cake
Author: 
Recipe type: Chocolate, Dessert
Serves: 8 svgs
 
Great GAPS cake for special occasions.
Ingredients
  • Chocolate Cake:
  • 2 cups and 1 Tablespoon blanched almond flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup honey
  • 2 whole eggs
  • 1 Tablespoon vanilla extract
  • Frosting:
  • ½ cup raw almond butter, at room temperature
  • 2 Tablespoons softened butter
  • 2 Tablespoons and 1 teaspoon honey
  • ¼ cup cocoa powder
  • pinch salt
  • sliced almonds as garnish, optional
Instructions
  1. Cake:
  2. Preheat oven to 350°F.
  3. Gently whisk cocoa into the almond flour, then add the salt and baking soda, whisking again. In a different bowl, mix the wet ingredients together: honey, eggs and vanilla extract.
  4. Pour the wet into the dry and stir just until fully mixed.
  5. Butter an 8-inch cake pan (the kind with the little piece that goes around to help release the cake works best) and flour lightly with almond flour.
  6. Don’t forget to flour with almond flour as this cake will stick.
  7. Bake for 20-25 minutes.
  8. Frosting:
  9. Mix the frosting ingredients together.
  10. Frost the cake when it has cooled for about fifteen minutes.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Double Double Chocolate Brownies

Grain-Free Double Double Chocolate Brownies

Double Double Chocolate Brownies

I came to the conclusion that something I'm missing in my collection of recipes – a brownie recipe. Everyone needs a brownie recipe. 🙂

One of my friends told me she had a brownie recipe that she would like to share with me which contained some “secret” ingredients. She said her older children don't even want to eat her brownies because of what she puts in them, while her younger children think that's what brownies are supposed to be like. Well, they are delicious, it's just that they contain vegetables, which normally one would not imagine to find in brownies. My friend's version needed conversion to be grain and sugar-free and so I set out to begin the trials.

These brownies are moist with a cake-like texture.

Remember that Dr. Natasha has approved cocoa powder [affiliate link] for those whose digestive problems have ceased. I recently researched Baker's Unsweetened chocolate to learn that it is 100% ground cacao beans. From the site: “Chocolate is made from cocoa beans. The beans are roasted, and then ground, resulting in cocoa solids, which when combined with cocoa butter creates chocolate.” So although Dr. Natasha says “cocoa powder”, I think Baker's Unsweetened chocolate is probably safe as well. Thanks to Kristen for asking about substitutions for the Baker's unsweetened baking chocolate squares I learned that you can substitute 3 Tablespoons of cocoa (or cacao powder) and 1 Tablespoon fat (butter, palm shortening or coconut oil [affiliate link]) for each ounce.

Remember though if you have adrenal fatigue, chocolate is a source of caffeine and can be hard on the adrenals. If you make these and cut them into 9, then cut each square into four, you can eek out 36 bite-sized servings.

 Grain-Free Double Double Chocolate Brownies

Preheat oven to 350°F.

Grease an 8″ x 8″ glass baking dish with coconut oil.

Place three carrots in a steamer and cook until tender, about 25 minutes. Allow to cool to room temperature.

Melt chocolate squares in a double boiler. If you don't have a double boiler, just place a glass Pyrex or oven-safe bowl over a small pan of water. It will take about 15 minutes to heat the water and melt the chocolate. If your coconut oil is solidified, add to the bowl and melt.

Place 2 eggs and cooled carrots in your blender, or  Magic Bullet MBR-1701 17-Piece Express Mixing Set and process until pureed. Move to a medium sized mixing bowl.

Add remaining egg, honey, cocoa powder, vanilla extract and salt into the mixing bowl. When the chocolate squares and coconut oil are melted, add into the mixing bowl. Mix together.

The mixture should be creamy, like pudding. Add 1 Tablespoon of coconut flour [affiliate link] at a time, waiting one minute in between adding more to allow the coconut flour to absorb the liquids. You are looking for a brownie-like batter. Spread the batter into the 8×8 glass cooking dish. Bake for 20 minutes or until internal temperature reaches 160°F and brownies are firm to the touch.

Makes 9 large brownies, or 36 bite sized.

This recipe shared at Fat Tuesday.

5.0 from 2 reviews
Grain-Free Double Double Chocolate Brownies
Author: 
Recipe type: Dessert
Cuisine: Brownies
Cook time: 
Total time: 
Serves: 36
 
These brownies are super chocolate-y, moist and slightly cake-like.
Ingredients
  • 1 cup cooked carrots (about 3 carrots)
  • 3 large whole eggs
  • 3 ounces Baker's unsweetened baking chocolate squares (100% cacao)
  • ¼ cup coconut oil
  • 6 Tablespoons honey
  • ¼ cup cocoa powder
  • 2 teaspoons Vanilla extract
  • 2-3 Tablespoons Tropical Traditions coconut flour, packed
  • ½ teaspoon salt
  • ½ cup walnuts, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Grease an 8" x 8" glass baking dish with coconut oil.
  3. Place three carrots in a steamer and cook until tender, about 25 minutes. Allow to cool to room temperature.
  4. Melt chocolate squares in a double boiler. If you don't have a double boiler, just place a glass Pyrex or oven-safe bowl over a small pan of water. It will take about 15 minutes to heat the water and melt the chocolate. If your coconut oil is solidified, add to the bowl and melt.
  5. Place 2 eggs and cooled carrots in your blender, or Magic Bullet MBR-1701 17-Piece Express Mixing Set and process until pureed. Move to a medium sized mixing bowl.
  6. Add remaining egg, honey, cocoa powder, vanilla extract and salt into the mixing bowl. When the chocolate squares and coconut oil are melted, add into the mixing bowl. Mix together.
  7. The mixture should be creamy, like pudding. Add 1 Tablespoon of coconut flour at a time, waiting one minute in between adding more to allow the coconut flour to absorb the liquids. You are looking for a brownie-like batter. Spread the batter into the 8x8 glass cooking dish. Bake for 20 minutes or until internal temperature reaches 160°F and brownies are firm to the touch.
  8. Makes 9 large brownies, or 36 bite sized.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.