{"id":6891,"date":"2016-06-25T11:50:30","date_gmt":"2016-06-24T23:50:30","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=6891"},"modified":"2022-08-22T10:55:16","modified_gmt":"2022-08-21T22:55:16","slug":"mexican-hot-chocolate-cookies-gluten-free-vegan","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/mexican-hot-chocolate-cookies-gluten-free-vegan\/","title":{"rendered":"Mexican Hot Chocolate Cookies {GF, V}"},"content":{"rendered":"\n

Soft and chewy gluten free cookies infused with cacao, mesquite, ginger and cayenne. They are sweet with just the right amount of kick. The perfect winter cookie to dunk into a hot mug of tea!<\/em><\/p>\n\n\n

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With the Winter Solstice just passed, we’re now officially in winter. Everything in nature slows down, all her energy goes back into the earth. I like to see winter as the chance to do the same. A lot of deep rest, restoration, reflection and grounding.<\/p>\n\n\n\n

Lucky for me, I’m now enjoying a three week break from college – perfect timing really, because that feeling of being wrapped up in a woollen shawl on the couch while the rain puts on a show outside is the absolute best.<\/p>\n\n\n\n

I’m not travelling or heading off anywhere different, but plan to make my break special all the same. I’ve stocked myself up with books from the library - a collection of Ayurvedic nutrition and cook books – as I’m planning on a short Ayurvedic-inspired winter cleanse, turning my home into a health retreat of sorts.<\/p>\n\n\n\n

After that, I’m really feeling the need to use different parts of my brain. Creative projects like experimenting with indigo dye, Shibori style (a Japanese technique), maybe a spot of gardening (my patch is looking VERY neglected), and if I can find one locally – a ceramics class.<\/p>\n\n\n\n

Of course – all of the above, will no doubt be interspersed with a healthy dose of mess making in the kitchen.<\/p>\n\n\n\n

Speaking of which, I couldn’t help but kick off this glorious down time with a celebratory treat. Today I’m sharing these incredible Mexican Hot Chocolate Cookies<\/strong> – I made these just the other day and sat on the couch dunking them into a hot mug of coconut milk infused with superfood spices and cacao. Heaven.<\/p>\n\n\n

[bctt tweet=\"Healthy + delicious Mexican Hot Chocolate Cookies! Gluten free, vegan. Recipe here.\"]<\/p>\n\n\n\n

The cookies are entirely gluten free, made with a gluten free flour I’ve been experimenting with in the kitchen more recently – sweet white sorghum flour.<\/p>\n\n\n\n

They turned out perfect – soft in the centre (thank you, almond butter), with just enough chew, and plenty of warming winter spices. A hint of sea salt sprinkled over the top before serving really made them next level. Total winter comfort food at its best.<\/p>\n\n\n

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Ancient whole grain: Sweet White Sorghum Flour {GF}<\/h2>\n\n\n\n

Sorghum<\/a> is a whole grain grown predominantly in Africa and parts of Asia - particularly, India. According to the Whole Grains Council<\/a>, it is the fifth most important crop in the world – its robust nature makes it indispensable during times of drought.<\/p>\n\n\n\n

It is gluten free, and relatively high protein<\/a> (11.8g per 100g<\/a>), for a cereal grain.<\/p>\n\n\n\n

High protein gluten free flours are needed in baking to mimic gluten – which is also a protein<\/a>, though as you know, quite a problematic one.<\/p>\n\n\n\n

Approximate protein per 100g in various cereals:<\/h3>\n\n\n\n
Amaranth flour:<\/td>14g<\/td><\/tr>
Quinoa flour: <\/td>14g<\/td><\/tr>
Buckwheat flour:      <\/td>13g<\/td><\/tr>
Whole grain wheat flour:   <\/td>13g<\/td><\/tr>
Sorghum flour:    <\/strong><\/td>12g<\/strong><\/td><\/tr>
Millet flour:  <\/td>11g<\/td><\/tr>
Oat flour: <\/td>11g<\/td><\/tr>
White wheat flour:  <\/td>10g<\/td><\/tr>
Brown rice flour:   <\/td>7g<\/td><\/tr>
White rice flour:<\/td>6g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Source:<\/strong>
USDA National Nutrient Database (2016) <\/span>
Bob’s Red Mill Natural Foods<\/a> (1978-2016).<\/span><\/h5>\n\n\n\n

Being a whole grain, sorghum<\/a> is also high in dietary fibre (8.8g per 100g<\/a>). There are many varieties of sorghum, though the red whole grain is known to contain high levels of protective antioxidant polyphenols [1].<\/span><\/p>\n\n\n\n

In fact, the antioxidant levels of these darker, pigmented varieties are comparable to fruits and vegetables, and certainly far higher than other cereal grains [2].<\/span> However, it's the 'sweet' white variety that is sold commercially as a flour.<\/p>\n\n\n\n

Taste and texture wise, I feel like it is perhaps the closet gluten free flour to wheat. Amaranth has a strong grassy note, whilst millet<\/a> and certainly quinoa are a bit bitter. As with all store bought flours, I use them in moderation.<\/p>\n\n\n\n

This is mostly due to the fact that whole grain flours, having not been soaked or sprouted as I would do myself at home, contain anti-nutrients that can bind with minerals (particularly iron<\/a> and zinc<\/a>) and inhibit their absorption in the gut.<\/p>\n\n\n\n

\"Mexican\"Mexican<\/h2>\n\n\n\n

Mexican Hot Chocolate Cookies<\/h2>\n\n\n\n

These healthy treats use fructose free rice malt syrup to sweeten.<\/p>\n\n\n\n

Homemade almond butter lends a soft and slightly chewy texture once baked. If you use store bought almond butter, try and find one without added salt – otherwise, omit the extra sea salt from the recipe.<\/p>\n\n\n\n

The spice mixture includes mesquite powder, cayenne pepper for a bit of kick, and ginger. I only used a small amount of dark (plant based!) chocolate to fold through – but by all means go crazy with that part.<\/p>\n\n\n\n

Finally – I’m sure yours will rise better than mine did for these photographs – earlier test batches certainly did. I fluffed around taking photos of the mixture before popping them in the oven, so I think the effect of the baking soda may have worn off.<\/p>\n\n\n\n

Hope you enjoy – the recipe makes 12 – and they would go pretty nicely with my homemade Masala Chai<\/a> if you haven’t tried it yet,<\/p>\n\n\n\n

L.<\/p>\n\n\n

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If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram,<\/a> Facebook<\/a><\/span> or Pinterest<\/span> <\/a>to see more of my everyday recipes and wellness tip.<\/em><\/span><\/p>\n\n\n

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\ud83d\udcd6Recipe<\/h2>
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Mexican Hot Chocolate Cookies {GF, V}<\/h2>\n
<\/div>\nNaturopath Lauren Glucina<\/a><\/span>\n
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Healthy and delicious Mexican Hot Chocolate Cookies spiced with mesquite, ginger and cayenne. Gluten free, vegan and refined sugar free. Makes 12 cookies.<\/span><\/div>\n
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