Less sugar, more protein. Simple prep, more free time.
Skyr not sweet
Dollop of Raw Almond Butter
Crumbles of unsweetened cocoa
Flirty shakes of saiigon cinnamon
Viola! Desert happy!
2C gluten-free flour mix
1C oat flour
about a Tsp of baking soda
pinch of sea or pink himalayan salt
generous sprinkling of rosemary (fresh or dried) to taste
handful of slivered almonds
2C of grated zucchini
2 beaten eggs
COAT PAN with olive oil
BAKE at 425F for 32minutes
REMOVE from oven, let stand for a few minutes
SLICE and chow happy 🙂
First, a fun thing to have in the cubbard: chocolate drink mix
To make chocolate drink mix, stir together equal parts of unsweetened (non-alkalized) cocoa powder and rice milk powder.
This stays well in a cool, dry place, for awhile in a cool climate, and is probably better kept in the fridge if you live in a hot climate. Whenever you feel like having something yummy, you can boil this up with water, drink hot, or ice to cool down. Or like in this recipe, stir into cookies, cakes, pancakes, smoothies and homemade ice cream.
To make the Yummdots
STIR in the milk of your choice and some peanut butter to help keep things sticky. When your mix is gloppy, you can plop balls of the mix onto parchment greased with Unrefined Virgin Coconut Oil.
BAKE in the oven for about 10minutes at 200C and viola!
These aren’t “sugar free” as rice powder has sweetness to it, but they’re pretty excellent choice for gluten, lactose, and sugar sensitive folk.