After deciding to go gluten-free (thanks, Hashimoto’s), it became clear to me very soon that trips to the supermarket had to change. Quite drastically. I’ve never eaten a lot of bread, but I have definitely had days when I just did not feel like cooking, and a quick slice of toast would suffice. No more of that. No more wheat pasta, which I used to eat about twice a week (whoops). But one of the things that really struck me was that I wouldn’t be able to buy normal chocolates or biscuits. As a huge fan of these delicious, naughty treats (especially Lemon Creams), I was pretty upset. No longer buying Oreos?! Cut off from Nuttikrusts? Nooooooo!!
And then Kate recommended a few Instagram accounts she thought I would like, where people were making divine gluten-free goodies! My favourite, by far, is Fresh Heather. She has heaps of yummy recipes to choose from. Thus far, I have attempted her nut butter cups (the recipe is below) and brownies. Both are incredibly simple and SO DELICIOUS. And the desserts contain coconut oil – so much goodness!
The brains behind Fresh Heather, Heather Adamson, was kind enough to allow me to post her nut butter and nut butter cup recipe on our blog. A huge thank you goes out to her for saving my sweet-tooth!
Recipe taken from Heather Adamson’s YouTube page, Fresh Heather.
You Will Need:
– 1 cup almonds
– 1 cup cashews
– 1 tbsp melted coconut oil
1. Add the almonds and cashews to a high speed blender (or food processor) and switch on for around 30 seconds, then scrape down the sides. Continue doing this; the nut mixture will start to clump together and eventually turn to nut-butter consistency. This may take a long time (up to 20 mins) and your blender may heat up a bit, but don’t give up! To speed up the process, add in up to 1 tbsp melted coconut oil.
NUT BUTTER CUPS
You Will Need (for 5 or 6):
– 2-3 tbsp your homemade nut butter (or you can use shop bought)
– 3/4 cup cacao/ cocoa powder
– 3/4 cup melted coconut oil
– 3-4 tbsp of your preferred sweetener
1. Combine the cacao/ cocoa, oil and sweetener (taste at this stage – if you prefer your chocolate to be sweeter, add in a bit more of your preferred sweetener; you can even add in a pinch of sea salt if you would like).
2. Pour half of the mixture into 6 cupcake cases (paper or silicone) in a cupcake tray. Refrigerate for 5/10 minutes.
3. Add around 1 tsp of the nut butter to each of the cases and spread out.
4. Fill up each cup with the remaining chocolate and bang the base of the tray on the worktop surface to even out the top.
5. Refrigerate for 15 minutes or so!
I absolutely loved these decadent delights. When Kate came to stay over, she tried some and also loved them. Keep an eye out for her take on this recipe!
Another massive thank you to Heather Adamson for allowing us to share her divine recipes!
One last pic to really get you drooling…