Guilt-less Desserts & Treats for your Family
My name is Lisa. You might know me from that time I made Chocolate Frosting from Sweet Potato, or the time I put not one… not two… but three greens in my home made Chocolate Ice Cream (aka #crazyveggielady). But what you may not know about me is that I struggle every day with my own food and dietary intolerances.
Just like many of you (or someone you know) I deal on a daily basis with the uncertainty of knowing what my digestive system will do today. Some mornings I wake in a state of almost fear not being able to predict if today I will be bloated and gassy or just my normal abnormally farting self. This is of course made even harder as I venture out for my 6:30am run in the dark, not being brave enough to leave the house until I’m 100% certain I’ve completely finished on the toilet… only usually to find that I do need to use the emergency toilet paper I have stashed in my pants as I hide in the bushes praying that no-one can see me. I plan my running routes around public toilets and live in fear that a ‘gut attack’ will happen when I cannot ‘deal’ with it. Without over sharing, let’s just say that it has and if it’s ever happened to you you know what I’m talking about (I’m giving you a knowing and supportive wink).
Just like many of you, I’ve been able to identify many things that trigger my belly issues; the latest being cauliflower and broccoli. But I get frustrated. I get so down some days that all I seem to be able to eat is sweet potato and zucchini. Last week we had homemade Nachos (using corn chips) and it made me so tired and grumpy that the ‘treat’ part soon become lost. Maybe if I ate more junk food, more processed foods or was less focused on eating healthy it wouldn’t be such an issue… do you ever think that too? Maybe I should just caution to the wind; eat what everyone else is eating cause even the good food sometimes makes me feel bad and maybe all the effort, all the time and money on eating GF, DF, JERF and healthy really isn’t worth my while.
But then I remember how I used to feel when I didn’t know any better. Before I actually started listening to my body and paying proper attention to my symptoms, moods and skin. When I was overweight, unfit, had chronic Rosacea and infections and low self-esteem. Not to mention having my Gall Bladder removed at 21 and being diagnosed with PCOS at 22.
I am a healthier, fitter and happier person now… despite the morning poop fest and the lack of brassicas in my life.
So yep it is hard; really hard and often expensive to live healthy. I cook every meal from scratch (even breaky) and I feel like I’m constantly buying zucchinis and coconut cream but the alternative… no thanks.
Please take some comfort in the knowledge that you are not alone in your ill-timed farts and mad dashes to the toilet. You are not the only one who asks many annoying questions of the waiter when you do eventually venture out for food (a risky and often hopeless exercise) and if I ever see your toes peeping out from behind the bushes I will not race in to your rescue… you don’t need a prince to come to your aid; maybe just an Imodium or a spare sock!
These Gluten Free Chocolate Dumplings are cooked in a Hot Chocolate Sauce and maybe (just maybe) even better than Golden Syrup Dumplings… but I’ll let you be the judge of that!
After the Gluten Free Golden Syrup Dumplings went mad on Facebook I decided to make a Chocolate version; my theory being that most things in life are better with chocolate. The recipe is and method is very similar and just like the Grandma version of Dumplings we all grew up with. You rub the coconut oil into the dry ingredients with your (clean) fingers then slowly stir in the wet ingredients until the mixture comes together. Making the dumplings takes less than 10 minutes, and whilst you are doing that you can start to make the Hot Chocolate Sauce. The Gluten Free Chocolate Dumplings are cooked in the simmering Hot Chocolate Sauce and you end up with a gooey, chocolaty saucepan of the perfect PMS food.
My top tips for making the best Gluten Free Chocolate Dumplings:
- Let the dumpling mixture sit for 5 minutes before you roll them into dumplings. It will allow the mixture to firm up a bit so the dumplings are easier to form. Use this time to make the sauce.
- If it’s summer time you will need to firm up the coconut oil by placing it in the fridge for 20-30 minutes before using. Liquid Coconut Oil won’t work in this recipe.
- The sauce is not super sweet. If you prefer a sweeter sauce add an extra 2 Tablespoons of sweetener. I also find adding whipped coconut cream or custard to the Gluten Free Chocolate Dumplings when served helps (plus it’s delicious!).
- Bring the Hot Chocolate Sauce to the boil and then reduce to a simmer over a low heat and add the dumplings. If the pan is too hot the sauce will thicken too much and burn on the bottom of the pot. This will make you sad; trust me.
- The Gluten Free Chocolate Dumplings can be reheated either in the microwave or on the stove over a low heat.
- 1/2 Cup minus 1 Tablespoon Arrowroot
- 1/3 Cup Coconut Flour
- 1/4 Cup Cocoa
- 2 teaspoons Baking Powder
- 1/4 Cup Coconut Oil (solid or slightly softened)
- 1 Tablespoon Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- 1/2 Cup plus 2 Tablespoons Milk (of choice)
- 2 Cups Water
- 1/4 Cup Maple Syrup (Rice Malt Syrup can be substituted but the sauce won't be as sweet)
- 1/4 Cup Cocoa
- 1 teaspoon Vanilla Extract
- Dash Salt
- 2 teaspoons Arrowroot
- Combine the dry ingredients in a bowl.
- Take the coconut oil and rub it into dry ingredients. To do this, use your fingers and rub the coconut oil and the flour mix together.
- Add the wet ingredients and stir gently until combined.
- Using a dessert spoon, take heaped spoonfuls of dough and form into balls (dumplings).
- Repeat with the remaining mixture (you should get 6 or 7).
- Take a large saucepan and place the water, maple syrup and vanilla in a large saucepan. Add the Cocoa and Arrowroot and whisk til combined. If you want a sweeter sauce add the syrup now. Bring the mixture to the boil then reduce to a simmer.
- Quicky add the dumplings to the saucepan (trying to make sure they aren't sitting on each other) and put a lid on the saucepan and simmer for 16-18 minutes, or until the dumplings are cooked. DO NOT remove the lid whilst the dumplings are cooking.
- Serve immediately with whipped cream.