{"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 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 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\nAncient whole grain: Sweet White Sorghum Flour {GF}<\/h2>\n\n\n\n
Approximate protein per 100g in various cereals:<\/h3>\n\n\n\n