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One of my favorite authors is Edgar Allan Poe. He wrote a narrative poem called, "The Raven." A vivid childhood memory I have is sitting cross-legged and wide-eyed to listen to an elementary school substitute teacher read 'The Gold-Bug' by Poe. Literary seeds planted.

 

 

My Version of Hot Cocoa for a Wheat-free (Wheat Belly) Diet

Posted on Thursday, January 17th, 2013

When you’re eating wheat-free or on the Wheat Belly Diet, you’re going to have to experiment with different recipes to find out what tastes good to you. I love hot chocolate with flavored creamer, and needed to find a substitute. After several different tweaks, I’ve found a combination that definitely satisfies my craving for hot cocoa.

Ingredients

• 1 cup unsweetened almond milk (I use Original Silk; Vanilla Unsweetened is even better)
• 2 teaspoons of unsweetened cocoa
• 1 teaspoon of xylitol OR 1 packet of Truvia
• 4-5 drops of NuNaturals alcohol-free liquid Vanilla stevia

Instructions

• Add unsweetened cocoa and sweeteners to a cup.
• Add a very small amount of water so that you can mix the cocoa and sugars into a somewhat liquidy paste.
• Add the almond milk.
• Stir well, and then microwave the contents for 60 seconds.
• Remove and stir.
• Microwave for another 35 seconds.

This wheat free, sugar free hot cocoa is such a treat. Play with the flavor – try adding cinnamon powder, vanilla extract, or even black pepper.

The Positives

• Slightly thicker than your typical Swiss Miss Packets
• Mimics drinking chocolates, in my opinion
• Creates a tasty foam on top
• Low-calorie – 37 calories when using the Silk.
• You can make homemade whipped cream as a topping by whipping heavy cream.