I've dealt with gluten intolerance for a large portion of my life and recent "attacks", for lack of a better word, have caused me to REALLY think about my lifestyle. I've known that I shouldn't eat gluten, but was always able to tolerate it in small amounts and even when I would splurge and over-indulge I knew that I would feel bad for it later. But suddenly, "later" is now minutes after consuming a meal containing gluten. My latest attack ended with me feeling like I was having a heart attack and my hands swelled up so bad that my knuckles were white. I am SUDDENLY terrified of gluten. It's like my body is saying enough is enough. So I gathered my gluten free cookbooks and began putting a meal plan together, but I really wasn't "feeling it" if you know what I mean. All the recipes that I've collected are good, but I was truly wanting to find GREAT food to inspire me to change and change for good. Let's face it, I'm having a hard time staying away from gluten.... it's in all my favorite foods!!! Enter DECADENT CHOCOLATE CAKE!!!
Ok, salvation! And single serving at that! Uh-huh, that'll do her! For most people you will have to do a little shopping to put this cake together. For me (the weirdo with the nut milk maker), I had EVERYTHING in my pantry.
I make my own almond milk so I have PLENTY of almond pulp (pulp???) left over that I dehydrate and then run through the Vitamix using the dry blade pitcher to make my own almond flour... which is the first ingredient on the list. Here goes:
1/2 C. Almond Flour
1/4 C. Truvia Baking Blend
3 Tbsp. Unsweetened Cocoa Powder
1/8 tsp. Baking Powder
1/4 tsp. Baking Soda (recipe calls for 1/2 tsp. but I only used 1/4 and it came out perfect)
1/4 tsp. Salt
2 Tbsp. Coconut Oil
1 Egg
2 Tbsp. Half and Half
Whipped Cream (reserved for topping)
In a large bowl mix dry ingredients. In another bowl mix wet ingredients (I had to melt my coconut oil because it is winter right now and is more of a butter until summer months when it is hot here and my coconut oil liquefies). Combine wet mixture with dry mixture. Put a heaping 1/4 cup of the batter into a coffee mug and microwave on high for 1 minute 10 seconds. Allow to cool for one minute. Plate, top with whipped cream and serve.
This AMAZING recipe came from Jorge Cruise's newest book called Happy Hormones Slim Belly. The cake is honestly the best chocolate cake I've ever had. I actually PREFER the almond flour in this cake and it is SO spongy!!!
Really, what a crazy place to find INCREDIBLE gluten free recipes. Nowhere on the cover of this book does it mention gluten free. I truly just stumbled on this book and it ended up having the very things I need to inspire a life change... and hey, I might just be able to control my hormones in the process. For anyone out there looking for sugar free recipes, this is an EXCELLENT source for that as well. I cannot tell you how thankful I am to have found this book. I've been 100% gluten free for 5 whole days now and am excited for gluten free day number 6. I have NEVER felt that way about living without gluten. For anyone out there that might have struggled like I did, there really is hope. I WISH Mr. Cruise would change the cover of this book to advertise this book contains WONDERFUL gluten free recipes! 100 High Fives for you Mr. Cruise!!!
Ok, salvation! And single serving at that! Uh-huh, that'll do her! For most people you will have to do a little shopping to put this cake together. For me (the weirdo with the nut milk maker), I had EVERYTHING in my pantry.
I make my own almond milk so I have PLENTY of almond pulp (pulp???) left over that I dehydrate and then run through the Vitamix using the dry blade pitcher to make my own almond flour... which is the first ingredient on the list. Here goes:
1/2 C. Almond Flour
1/4 C. Truvia Baking Blend
3 Tbsp. Unsweetened Cocoa Powder
1/8 tsp. Baking Powder
1/4 tsp. Baking Soda (recipe calls for 1/2 tsp. but I only used 1/4 and it came out perfect)
1/4 tsp. Salt
2 Tbsp. Coconut Oil
1 Egg
2 Tbsp. Half and Half
Whipped Cream (reserved for topping)
In a large bowl mix dry ingredients. In another bowl mix wet ingredients (I had to melt my coconut oil because it is winter right now and is more of a butter until summer months when it is hot here and my coconut oil liquefies). Combine wet mixture with dry mixture. Put a heaping 1/4 cup of the batter into a coffee mug and microwave on high for 1 minute 10 seconds. Allow to cool for one minute. Plate, top with whipped cream and serve.
This AMAZING recipe came from Jorge Cruise's newest book called Happy Hormones Slim Belly. The cake is honestly the best chocolate cake I've ever had. I actually PREFER the almond flour in this cake and it is SO spongy!!!
Really, what a crazy place to find INCREDIBLE gluten free recipes. Nowhere on the cover of this book does it mention gluten free. I truly just stumbled on this book and it ended up having the very things I need to inspire a life change... and hey, I might just be able to control my hormones in the process. For anyone out there looking for sugar free recipes, this is an EXCELLENT source for that as well. I cannot tell you how thankful I am to have found this book. I've been 100% gluten free for 5 whole days now and am excited for gluten free day number 6. I have NEVER felt that way about living without gluten. For anyone out there that might have struggled like I did, there really is hope. I WISH Mr. Cruise would change the cover of this book to advertise this book contains WONDERFUL gluten free recipes! 100 High Fives for you Mr. Cruise!!!
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