It’s already the 3rd of December and I am going to be starting my holiday sweet treats for the season. This is my first time doing this on the blog, but what better time than over the Christmas holiday? I’m excited to share my recipes with you! Yesterday was quite a productive day in the kitchen. My husband and I made 6 recipes (all sweets!) did all of those dishes, hosted 14 people for small group (with snacks) and we realized we didn’t think far enough in advance for dinner. For dinner I created a cheeseburger dump soup that was really unique and filling so I will have to recreate it for this blog soon. Now back on to sweet treats.
This time of year brings lots of parties, food and family. Now, if your body can handle it health wise, a treat or two is just fine over the holidays. But a month full of desserts, treats and sugar in various forms will ultimately bring some negative effects. It might be a depressed immune system, extra pounds or affect your mood in a negative way. Trust me, nobody wants to feel more stressed and less productive over this busy and more importantly joyful part of the year.
I want to bring you recipes to try in your own home with your family and also to bring to a party if you need to bring things. Over the weekend I had some friends try these, both sugar/grain free friends and friends with no dietary restrictions. They all liked them so they passed the test to bring to your parties this month.
The first recipe is a Chocolate Mocha Loaf. It is rich with chocolate flavor and has a glaze that pulls the espresso flavor right out like a real mocha. This treat you can enjoy at home and allergy free.
Ingredients
2 cups almond flour
1/4 cup cocoa powder
2 Tablespoon Arrowroot Powder
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon stevia
2 Tablespoons Xylitol
2 eggs
4 Tablespoons butter, softened (1/2 stick)
2 Tablespoon grapeseed oil (if you need a substitution, choose coconut or olive oil)
1 teaspoon almond extract
1 teaspoon vanilla extract
3 Tablespoons Espresso (or pre-made coffee)
Directions
- Preheat oven to 350 degrees
- In a food processor add the dry ingredients; almond flour through Xylitol and pulse until combined
- In a small bowl add eggs, butter and grapeseed oil and lightly mix together until slightly mixed
- Add the egg mixture into the food processor and pulse until mixed
- Add almond extract, vanilla extract and espresso
- Mix in the food processor for 30 seconds until the batter is fully mixed
- Butter a loaf pan and add the batter and smooth the top to ensure an even top. This batter will be a bit thicker and won’t flatten in the oven like a regular bread. So make sure the top is even before putting in the oven
- Bake for 45-50 minutes until a toothpick comes out clean
- Cool and take out of the pan
- Top with mocha glaze (recipe below)
Mocha Glaze
4 ounce butter
2 ounces dark chocolate 80% or higher (if you want sugar free use unsweetened chocolate and add 1 teaspoon stevia)
2 Tablespoon cocoa powder
1/2 teaspoon vanilla extract
1 Tablespoon Xylitol, powdered (Powder in a coffee grinder)
- In a saucepan over medium, add butter and chocolate and stir until melted
- Turn the heat to low and add cocoa powder, vanilla and xylitol
- Once all combined spread over the top of the bread
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Joy says
Can you tell us more about arrowroot powder? I notice that people sub it for cornstarch as a thickener in recipes. Should we not be using cornstarch if we are gluten free?
Just Enjoy Food says
Arrowroot powder is a great natural thickener that’s gluten free, grain free and isn’t a corn product. The problem with cornstarch is that it’s corn, and people can be sensitive to corn. It is also most likely from GMO (genetically modified) corn, which isn’t good for anyone. It works as thickener and a binder in baking, which is why you’ll see arrowroot powder in some of my baking recipes too.