I realized of this dessert at a restaurant that sells the most delightful gluten-y Chicago vogue pizza and brews their be pleased refreshingly gratifying gluten-y beer. They surprisingly have a gluten-free version of this dessert. However, alas, I don’t eat sugar or dairy. So… yeah. This one is a chunk of extra appealing to me. And pleasant! And soft and chewy. I ate this one upright after taking this describe. For lunch. So… yeah.
I didn’t mess with this ideally suited pazooki recipe from Dapper Eating With a Dirty Thoughts.
I did make a Guilt-free Coconut Milk Ice Cream to pass on high!
For this recipe I old four 10 ounce porcelain ramekins. I’m definite you have to perchance possibly perchance also affirm any form of mini baking dish. Authorized be definite to alter cooking time as wanted!
Grain-free, Dairy-free Pazooki
Writer: Superb Direction Gourmet
Prep time:
Put collectively supper time:
Total time:
Serves: 4
- 2 cups blanched almond flour (sifted!)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup chocolate chips (I affirm Lily’s stevia-sweetened darkish chocolate chips from Entire Foods)
- 1 egg
- 1/3 cup uncooked honey (melted)
- 1/4 cup coconut oil (melted)
- 1/2 teaspoon vanilla extract
- In a gargantuan mixing bowl mix the almond flour, baking soda and salt.
- Add the chocolate chips.
- In a limited mixing bowl, mix the moist ingredients. When fully mixed, add the moist ingredients to the dry ingredients and mix till you will have a effectively-mixed cookie dough.
- Coat your baking dishes with coconut oil. (I old four 10 ounce ramekins.)
- Scoop the cookie dough into every ramekin and affirm a spoon to spread it evenly into the dish.
- Bake for 25 minutes or till edges are golden brown.
- Straight away high with guilt-free, coconut milk ice cream and wait on! (Hyperlink in submit above.)
