Delicious chocolate recipes for gluten-free snacking
The proteins in wheat, rye, barley and triticale are called gluten. It’s what gives bread, pasta and pastries their wonderful texture. However, avoiding gluten is crucial if you have a gluten intolerance. A gluten-free diet can be difficult to follow. Determining which foods can be eaten and which should be avoided requires strict attention and diligence. There are not many gluten-free snack options available on the market and those that are expensive or contain too many calories or sugar. (Also read: Recipe: Satisfy your dessert cravings with vegan and gluten-free blondies )
For people on a gluten-free diet, sweets, such as chocolate, can be difficult because many of them are made with wheat, barley malt, or other substances that frequently contain gluten. Making your own gluten-free snacks at home is the best option because it’s more affordable, lets you modify them to your liking, and add your favorite ingredients and sugar levels. Plus, you’re not limited to eating packaged meals as your next snack.
In a conversation with HT lifestyle, Akshay Sandu and Tamara Dsouza, The Conscious Baker, suggested some gluten-free chocolates for gluten-free snacks, which contain no refined sugar or flour products and offer a complete answer to all your requirements. food without sacrificing nutritional content and you can easily make it at home.
1. Date balls with almond butter (vegan/gluten-free)
Make-up at 12
80g almond butter
12 dates, pitted and chopped
75g ground almonds
10 g Dutch cocoa powder
25g chocolate chips
20 g grated coconut (lightly toasted)
Place the almond butter, dates, ground almond, cocoa powder and vanilla in a food processor and mix lightly until it becomes a mass. Remove from food processor and lightly stir in chocolate chips. Divide into 12 portions and roll into a round ball. Pour in the coconut and place it on a paper cup. And your almond butter date balls are ready to serve.
2. Chocolate oat bars (vegan, gluten-free)
Makes 16 bars
150 g 70% dark chocolate (vegan and gluten-free)
50g peanut butter
60 g date syrup
120g almond butter
130 g large flake oats, toasted (gluten-free)
25 g coconut flakes, lightly toasted
Grease an 8” square frame with olive oil and place on a silicone mat. In a microwave-safe bowl, melt the chocolate, stirring every 15 seconds. When smooth, add the nut butters and microwave again for 30 seconds. Add the maple syrup and mix well. Add the toasted oats and coconut flakes and stir until well coated with the chocolate mixture. Pour the batter into the prepared frame and level with a spatula. Chill in the fridge for about 2 hours. Run a knife around the edges of the frame and remove it. Carefully cut into 16 bars.
3. Chocolate Banana Cake (vegan/gluten-free)
Makes about 10 servings
7g flax flour
30g of water
225g ripe bananas
120g olive oil
150 g of erythritol
120g almond milk
240 g gluten-free flour
7 g baking soda
3 g baking powder
20g cocoa powder
30g chocolate chips
Preheat the oven to 160°C. Butter the molds and line with parchment paper. Soak flax seeds in water for 5 minutes. Add all ingredients except the chocolate chips along with the flax to a food processor and blend for 2 minutes until nice and smooth. Lightly stir in the chocolate chips. Pour the batter into the lined pan and pat lightly. Put in the oven and cook for up to 45 minutes. Remove from the oven and let rest for 10 minutes before unmolding. Let cool 6 hours before slicing.