2 Ingredient Chocolate Mousse for Santa- Gluten Free - Dairy Free - Egg Free

Instead of cookies for Santa, how about chocolate mousse?  This one is dairy, egg and gluten free.  And, most importantly, it is delicious!

It only takes 2 ingredients and about 5 minutes (not counting chilling time in the fridge).

You need 6 ounces of almond milk (I used the protein + fiber) and 1 cup of bittersweet chocolate chips.

Place the chocolate chips in a microwave safe bowl and microwave for 1 minute.

They will be slightly melted, but, look like this.

A quick stir to distribute the heat and they go back in the microwave.

Microwave for another 45 - 55 seconds and they look like this.

Stir for at least a minute and they will all be melted.

Add about half of the almond milk and stir.

It should look like this.

Add the rest of the almond milk and stir.

It will look like this.

Place some ice in a bowl (I used a pie pan) that the bowl of chocolate will fit into.

Place the bowl of chocolate on top of the bowl of ice.

Using a hand mixer, blend the chocolate almond milk mixture for about 5 minutes or until it is smooth and creamy.

It will look like this.

Using a spatula, stir the mousse scraping down the sides and bottom of the bowl.

Scoop into dishes (or not).  It should make 4 small portions, but, I scooped it into 3 larger portions.

Doesn't this look amazingly delicious?

Now, go try this for yourself.  Or, make it for Santa!  It's a great holiday treat that almost everyone can enjoy because there is no gluten, no dairy and no eggs!

Merry Christmas!

Love,

Susan

2 Ingredient Chocolate Mousse

6 oz almond milk

1 cup bittersweet chocolate chips

1. Place chips in microwaveable bowl and microwave for 1 minute.  Stir.  Return bowl to microwave for 45 - 55 seconds.  Remove and stir until totally melted.
2. Add some of the almond milk to the chocolate and stir completely.  Add the rest of the almond milk and stir until completely combined.
3. Prepare a larger bowl with a layer of ice.  Place chocolate almond milk bowl on top of ice.
4. Using a hand mixer, blend the chocolate almond milk mixture until it thickens to mousse consistency - 3 to 5 minutes.  Stir with a spatula scraping down sides and bottom of bowl.
5. Spoon into dishes (or leave in bowl) and allow to chill for about 2 hours.
6. ENJOY!

Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  We wish you and your family a very Merry Christmas and a happy and healthy New Year!

Pumpkin Almond Flour Waffles - gluten free, dairy free and egg free

This is my new favorite recipe.  It is gluten free, dairy free, egg free.  I have been using pumpkin, but, you can use applesauce or banana.   I do not use pumpkin pie spice for these and you cannot taste pumpkin.  All you can taste is DELICIOUSNESS!  I found the recipe on The Daily Dietribe.  Please visit the original recipe to read all of the tips and suggestions for making gluten free, vegan waffles and pancakes.  Iris has taken the time to clearly and precisely explain what works and what does not.  Almond flour is very expensive and she has already done the experimenting for all of the rest of us.

So, I've taken her recipe, which is really a formula, and I am sharing my adaptation.  The best way to enjoy these waffles is to allow them to cool and then toast them in the toaster.  The recipe makes 8 waffles.  I keep them in the refrigerator for a quick and easy meal or snack.  Hope you'll enjoy it, too.  One more thing, although they are incredible with honey, they are delicious plain.

Thanks for visiting the Americus Garden Inn.

Love,

Susan

Pumpkin Almond Flour Waffles

Adapted from The Daily Dietribe

Yield:  8 waffles

1 1/4 cups almond flour

1/2 cup corn starch

2 teaspoons baking powder

1/2 teaspoon sea salt

2 Tablespoons sugar

1/4 cup pumpkin puree

2 Tablespoons oil

1/2 cup water

1. Combine dry ingredients in a large bowl.
2. Whisk wet ingredients in a small bowl.
3. Mix wet ingredients into dry just until moistened.  Add a little more water if batter is too thick.
4. Bake in waffle iron.

Coconut Flour Cookies - small batch - gluten, dairy, egg free

Coconut Flour Cookies

I was looking for a new small batch, gluten free cookie recipe and stumbled upon the 3 ingredient coconut flour cookie recipe.  The reviews were very mixed.  Some people loved them, while others hated them.  I decided to try it for myself and asked our guests, Kirsten and John, to be my taste testers.  Since they do not have to eat gluten free, I wanted their opinions as to whether these cookies would appeal to everyone.  By the way, after we taste tested, there weren't any left for Kim.

We all enjoyed the coconut flavor.  If you don't like coconut, do not try this recipe.  The texture was very nice.  If you remove them from the pan too soon, they crumble.  But, if you let them cool just long enough, they are absolutely perfect.  We all agreed that chocolate (white or dark) would be a great accompaniment.  But, that would defeat the 3 ingredient concept.

The three ingredients are:

3 Tablespoons of coconut flour

2 Tablespoons of coconut oil

1 Tablespoon of honey

Combine the ingredients thoroughly.

Scoop by teaspoonfuls onto parchment lined baking sheet.

Bake at 350 degrees for 6 - 7 minutes (just golden around the edges)

Let cool for several minutes before eating.

This recipe made 10 small cookies.

So, go try it and let me know if you like it.  Thanks for visiting the Americus Garden Inn blog.  Come back and see what we're baking next.

Love,

Susan

Coconut Flour Cookies

Nut Muffins - gluten free, soy free, egg free, dairy free

I've noticed that a lot of you are like me - we need recipes that are gluten free, soy free and egg free, either for health reasons or by choice. This recipe is for you. It only makes 2 muffins. Perfect for when you need a muffin fix, but, don't want to make more than you need right now. I've made them twice - once with pecans and once with almonds. I used apple puree the first time and pear puree the second. Both came out delicious. They did brown very quickly, so watch the oven. 

Nut Muffins
Yield: 2 muffins
3/4 cup nuts
1/4 cup fruit puree
1 TBS honey
1/8 tsp baking soda
Pinch salt

1. Preheat oven to 350 degrees. Place 2 foil muffin cups on a baking sheet.
2. In a small food processor, grind the nuts to the consistency of flour (not to butter).
3. Add remaining ingredients and combine.
4. Scoop into foil muffin cups.
5. Bake at 350 for 15 minutes, reduce heat to 325 and bake an additional 5 – 10 minutes until toothpick comes out clean.

  (May take a little longer depending on the puree.)

Thanks for visiting the Americus Garden Inn Bed & Breakfast.  Hope you'll come back soon.

Love,

Susan