Hot Cacao (DF SF NF GF)

Normally, I would make hot cocoa with almond milk, but until we evaluate almonds in Witt's diet again, they are out.  And I always try to avoid soy.  He's tried chocolate rice milk and doesn't like it. So that leads me to coconut milk.

This recipe is thick, rich and delicious... a real treat! Unfortunately only one of my three boys agreed, and it wasn't the food-allergy kid. :(

However, I really enjoyed it so I'm keeping the recipe for me. :)

*A few notes first:

• I would not recommend substituting 1:1 on the sugar. To me, sucanat has a completely different flavor and isn't as "sweet" as regular white sugar. If you are going to use plain, white sugar, add slowly and taste as you go. 
• Cacao powder and cocoa powder taste different to me as well.  Cacao has more of a dark chocolate taste. I don't know if a regular cocoa powder (like Hershey's) would substitute exactly.

Ingredients

1 can unsweetened coconut milk (I use Thai organic)
1 can water
3 Tbsp cacao powder (I use Navitas organic)
4 Tbsp sucanat
1/8 tsp sea salt (I use pink Himalayan)
1 tsp vanilla extract, gluten free


Directions

Combine entire can of coconut milk and can of water in a pot. Warm over medium heat.

Whisk in cacao powder, sucanat, and sea salt. (Remember to taste as you go with the sugar!)

Once well combined and warm, remove from heat and add vanilla extract.

Serve warm.  Makes approximately 3 1/3 cups.



Recipe linked on Allergy-Free Wednesday

Rice Treats

This is an oldie from back in 2008, but I've updated the ingredients a bit to fit our new needs. These  treats were individually wrapped and labeled for my boys' Fall Festival at school. Now the allergy kids can have a treat, too! :)

 

I made a batch with Earth Balance and another with coconut oil. I, personally, like the coconut oil batch better. Enjoy!

 

Ingredients
10.5 oz GF miniature marshmallows (eg. Kraft)
1/4 cup coconut oil (preferred) or DF/SF margarine (eg. Earth Balance buttery spread)
5-6 cups GF crispy rice cereal (eg. GF Rice Krispies)

Directions
Line a 13x9 pan with wax paper and grease with coconut oil.

Melt coconut oil in a large bowl in the microwave (If you have time, you really should do this over low heat on the stove top to preserve the benefits of coconut oil. But... I was in a hurry and this is what I did.)

Add marshmallows to melted oil and mix to coat.

Microwave marshmallows and coconut oil until melted, stirring after each 1 minute. (Or if using the stove, just stir continuously until everything is melted and well combined.)

Add cereal to melted marshmallows slowly, stirring to combine well. Pour mixture into pan and press down with greased fingers.

Cool in the refrigerator. Cut into squares.

***************
Side note: I didn't realize until after I had stuck my labels on that I forgot to add soy-free. And to make these Top 8-Free, these are of course fish and shellfish-free, too. ;)