My favorite desserts always start with chocolate. But after we started our low-sugar to no-sugar diet at the beginning of this year, we stopped eating chocolate chips. In fact, we stopped eating most every dessert I was used to fixing. Recently, I've been wanting to get back into some of that baking, just on the basis of our new diet. It's not hard. I've made a pumpkin pie twice with very little sugar and my family has loved it. It's stands to reason that if you eat less of something, your tastes will most likely change toward it. For us it means we can enjoy desserts that are more healthy now, and less likely to pull our immunity down.
But I must add that it also has its downsides. We are in the midst of the holidays where baking and eating sweets is a part of tradition. We don't have a problem with that. Our struggle is in how to prepare desserts for these seasonal events. Our baking style is too "tame" for our friends and family's tastes which cause them to not appreciate or even enjoy the desserts we bring. We find ourselves with a dilemma: prepare our food the way we like it so that we don't suffer a sugar overload over the holidays or prepare it the way we know it will be accepted, knowing we'll not care for it as much.
The last thing we want is for people to avoid the food we bring, so more often than not we prepare it the conventional way sacrificing our way of eating on the altar of acceptability. But that is life.
At home, I'll cook the way that makes me happy. And I'm going to share a partially new recipe with you that we love.
We still adore chocolate. That's the first and hardest test we struggled with in our low-sugar diet. What we found was dark chocolate. And I don't mean typical dark chocolate. Have you ever had Endangered Species chocolate? We love it. But the healthiest is the 88% cacoa. Pure chocolate! Delicious! Let me warn you, if you are accustomed to milk chocolate this will be a shocker. It will take some getting used to, but it's worth it! Why? Because it's proven that the purer the chocolate the more antioxidants it provides, just like blueberries.
So even though Endangered Species 88% cacoa is more expensive, we splurge every once and a while and buy enough to bake with. Without further ado, here is my most recent recipe:
Gluten Free Double Chocolate Mint Cookies
- 1/2 c. butter
- 1/2 c. sucanat (though I felt it would have been good with even less)
- 1 tsp. vanilla
- 1 tsp. peppermint
- 4 eggs
- 1/2 c. coconut flour
- 1/2 c. dark chocolate cocoa powder
- 1 tsp. baking soda
- 1 tsp. Himalayan pink salt
- 1-2 c. chopped Endangered Species 88% cacoa chocolate bar
- 1 c. chopped walnuts
Preheat oven to 350 degrees.
Cream the butter and add the sugar. Cream till smooth. Add vanilla, peppermint and eggs, and mix well. In a separate bowl, mix dry ingredients thoroughly then add to wet ingredients. Mix till combined. Add chocolate and nuts and mix some more.
Drop by teaspoonful onto ungreased cookie sheets and bake for 8 minutes. Let them sit out of the oven for 3-5 minutes before removing to cookie racks.
My family loved these and I hope you will too! Try them out and tell me what you think. I would love to hear from you!