Recent changes in my health have prompted me to reassess some of my dietary practices. That includes eating more gluten-free foods, as well as avoiding dairy and soy. For this reason, I've decided to share some of my recipe experimentation with you! And, while I am new to this world of gut-friendly grub, I promise I won't steer you wrong.
Recipe #1 consists of these gluten-free coconut-chocolate clusters, which I personally refer to as Clusterf*ck Cookies. Why? Because they are a bit of a clusterf*ck, but still undeniably delicious. These cookies are:
🌼 Low carb
🌼 No sugar added
Without further ado, lets begin!
The Mission: Gluten-Free Coco-Cocoa Clusters
Time to Complete: 25 min. (5 min prep time, 20 min freezer time)
Yields:Approx. 20 clusters
🌼 3 cups gluten-free muesli (Bob's Red Mill brand recommended)
🌼 2/3 cup raw organic honey
🌼 1/2 cup coconut oil
🌼 1 cup almond or sunflower butter (whichever you prefer)
🌼 2 tsp vanilla extract
🌼 6 tbsp cacao powder
🌼 A dash of cinnamon & nutmeg (optional)
🌼 Coconut flakes (just enough to sprinkle on top)
The Game Plan:
Step 1: Line two (2) standard-sized baking sheets with parchment paper, you'll likely need them both!
Step 2: Combine the honey, coconut oil, almond (or sunflower) butter, and cacao powder in a pot. Stir the mixture over low heat until the ingredients are thoroughly mixed together. This shouldn't take longer than a minute.
Step 3: Once ingredients are evenly mixed, remove the pot from heat and add in the vanilla extract. This is where you'll throw in a dash of cinnamon/nutmeg too, should you desire. Stir again.
Step 4: Add in the muesli and stir together. Let the mixture sit for a few minutes to cool and thicken.
Step 5: Drop heaping spoonfuls of the mixture in little clusters on the baking sheets.
Step 6: Sprinkle coconut flakes on top. Place clusters in the freezer for 20 minutes.
Step 7: Enjoy!
Chewy, oaty goodness.
Note: Cookies should be kept in a sealed container in the refrigerator for optimal quality.