Originally posted by Dr. Davis on 2014-12-31
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Celebrate the New Year With These Recipes!
Here are a two Wheat Belly recipes that you
can enjoy for your New Year holiday!
Anyone new to the Wheat Belly discussion:
Choose the most benign sweeteners such as pure powdered or liquid
stevia; monk fruit; erythritol; Wheat-Free Market sweetener; Swerve;
Truvia. We avoid sugar, agave nectar, coconut sugar, or other
This is an adults-only treat!
If you are a fan of the Irish Cream served as a
liqueur or splashed over ice cream or other desserts, this is how you
make a healthy version rich with all the flavor but with none of the sugar.
I provide the dairy-free version here. Replace the coconut milk with
an equivalent quantity of cream or half-and-half for a dairy version. Use
the highest quality cocoa powder for the best flavor.
I’ve made this many times and presented it as
a gift in a decorative glass bottle, perfect for the holidays. Optionally,
top with shaved dark chocolate, ground cinnamon, or serve with a stick of
cinnamon or topped with whipped cream. For an alcohol-free version, leave
out the rum.
If you use coconut milk, note that refrigeration will
make it too thick to drink; allow to sit at room temperature for about an
hour to let the oil liquefy.
Makes approximately 3½ cups
1 14-ounce can coconut milk
3½ tablespoons unsweetened cocoa powder
Sweetener equivalent to ½ cup sugar
1 tablespoon instant coffee granules
½ teaspoon ground cinnamon
1½ cups unflavored rum
In blender, combine coconut milk, cocoa powder,
sweetener, coffee granules, cinnamon, rum and blend until well combined.
Serve with optional toppings.
Store in airtight bottle or jar in refrigerator.
Here’s a creamy, melt-in-your-mouth treat that has the flavor
of the popular liqueur, amaretto. They’re heavenly with coffee. As
always, it is wheat/grain-free, very low-carb, and rich in fats.
Makes 16 macaroons
8 ounces whipping cream
2 cups unsweetened shredded coconut
½ cup sliced almonds
Sweetener equivalent to ¼ cup sugar
1 teaspoon almond extract
Whip cream until stiff peaks form. Stir in
coconut, almonds, sweetener, almond extract and mix.
Spoon mixture with cookie scoop or spoon onto
plate or platter and shape as desired. Cool in refrigerator for at
least 30 minutes prior to serving.