Treats for Breakfast & Dessert by Kelly V. Brozyna to review.
– must I really point out that they are gluten-free? I fear that people who can have gluten will think that this cookbook is not for them. Let me tell you, though, that there are some good recipes in here. Just because they are gluten-free does not mean that they taste like cardboard.
(62g) cocoa powder
⅓ cup (50g) coconut flour, sifted
⅓ cup (29g) chia seed meal
1 cup applesauce with no added sugar
liquid vanilla stevia
melted coconut oil
(34g) coconut flour, sifted
(34g) almond flour
Liquid vanilla stevia to taste
Yellow India Tree natural food coloring (optional)
Finely chopped dark chocolate for sprinkling on top
Recipe reprinted from The Paleo Chocolate Lovers’ Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert by Kelly V. Brozyna with permission.
I am happy to add this cookbook to my collection of great cookbooks. You can get your own copy of The Paleo Chocolate Lovers’ Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert at your local bookstore or at Amazon.com.
> Fold in the chocolate. Decided to experiment last night with putting cookiedough inside a cupcake. >With a spoon place a small amount of mixture in each case to form a base to the cake and smooth it out
) And you wouldn’t want to substitute the frostingwith anything else either. I’ve made Chocolate Chip CookieDoughCupcakes before but that was simply an eggless cookiedough batter, thinned with milk to spreadable consistency and topped on a yellow cupcake
Sprinkle the finished cupcakeswith the crushed peppermint candy (note that the candy does melt a little as it sits on the frosting, so if this bothers you, just add it at the last minute before serving, or just stick a mini-candy cane into each cupcake
Cover each cup cake withChocolate butter frosting in a circular motion. Chocolate on Chocolate, no need of explanation, any time you can have it, Chocolate cup cake withchocolate icing, super divine indulgence