Don't jump to any conclusions. I know this recipe may sound weird. I thought so too at first. I was motivated though to create an alternative breakfast option. A friend of a friend and I started exchanging Xocai chocolate recipes. I regularly drink the [insert flashing product placement alert here!] Xocai Extreme Chocolate High Antioxidant Shake for breakfast. Usually I have it naked. Sometimes I add kale. Sometimes I add strawberries or bananas. But sometimes I want to eat my breakfast with a spoon. I also like keeping things raw. This recipe combines speed, rawness, chocolate, and a spoon. Awesome, right? The oats soak up the liquid so they don't need to be cooked. The result is kind of like pudding, but it's under 250 calories. It's a great afternoon snack too.
Gluten-free Overnight Oats
1/3 cup Gluten-free rolled oats. I use Trader Joe's.
2/3 cup almond milk (or whatever you like to use as a milk thing)
1 Tablespoon powdered peanut butter (PB2 or Just Great Stuff both make it)
1 scoop (1/4 cup) Xocai Extreme Chocolate Protein Powder
Thoroughly combine all the ingredients in a cereal or other small bowl. Cover and refrigerate for a few hours or overnight, giving the oats enough time to soak in the almond milk and soften. Eat chilled for a fast breakfast or a delicious and healthful afternoon or evening snack. Makes one serving.
245 calories, 6 grams of protein, 4 grams of fiber. Eat it. Love it.
These are definitely treats for a long holiday weekend. They violate my usual code of fast, easy, and few dishes. They were none of the above. But because Jenn specifically asked for a coffee cake-like treat, how could I say, "Nah. Too much of a bother."? She makes very few culinary requests. Luckily they turned out great and thus, blog-worthy on the first try.
They are very moist, probably because I went ahead and used a full stick of butter rather than cutting it in half and adding applesauce. The butter was probably also the reason they didn't stick to the muffin papers. So, once in awhile, maybe it's okay to stress the "happy" and "gluten-free" part of Happy Healthy Gluten-free and know that "healthy" is found both in eating these in moderation and at your next meal in the form of a nice salad or plate of greens.
These muffins DO have two advantages: 1) because they are muffins, the portion control is built right in, and 2) they have the benefit of Xocai healthy dark chocolate which boosts your antioxidant intake and adds a nice sophistication, making them a little less than over-the-top sweet.
The creation of these muffins has a number of steps, and my younger son Scott had a great time helping out. He measured, mixed, scooped batter into the muffin tins, unwrapped and inserted the chocolate squares, spread and patted down the topping, and more. So though they weren't particularly fast to make, it was good quality time in the kitchen.
For the cake part:
1 3/4 gluten-free flour blend (I used Arrowhead Mills, which has xanthan gum built in. If your favorite gf flour blend does not, add 1 ¼ teaspoons of it for this recipe.)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup plain unsweetened almond milk (or the milk-like product of your choice)
3/4 cup sugar
1 stick of melted butter
12 Xocai Power Squares or other dark chocolate squares
For the topping:
1/2 stick of butter
1/2 cup gluten-free flour blend
1/2 cup brown sugar
1 teaspoon Cocoa Powder
Preheat the oven to 350. Thoroughly combine the flour, baking powder, baking soda and salt in a bowl and set aside. Combine the milk, sugar, butter and eggs in a big bowl. Add the dry ingredients to the milk-sugar-eggs and mix well. Spoon the rather sticky batter into a lined muffin tin. Worry that it may be too dry. Insert the chocolate squares upright in the middle of the muffin batter.
For the topping, combine the flour, sugar and cocoa powder in a bowl. Cut the chilled butter into small pieces and combine it with the dry ingredients. Use a pastry blender, two knives or your fingers (I used my fingers) to mix until course and crumbly. Spread it evenly over the muffins and pat them down a little. Bake for 20-22 minutes until a toothpick inserted (but not in the middle of the chocolate stripe) comes out clean. Eat them warm! Though room temperature was good too. We froze some of them to keep us from devouring the whole pan in one day. Keep your face over your plate. Oh wait, that's what I say to Scott.
Mixed Vegetable Panang Curry with Tofu from Bangkok Cuisine
I recently attended a four-day Xocai Healthy Dark Chocolate convention at the Atlantis Resort and Casino in Reno, NV. Before heading there, I introduced myself over the phone to chefs Bob and Dennis, who gave me tips in navigating the conference culinary offerings, and where I would have the best chance for success in the half dozen or so restaurants that are part of the casino. They were both very nice, and I did enjoy a nice conference salad one day. However, I mostly relied on provisions of apples, oranges, bananas and raisins as well as carrots and hummus from the grocery store across the street, and the powdered peanut butter and gf amaranth rolls I brought from home. And let's not forget the Xocai protein shake! One of my roommates brought her bullet blender, so breakfast was a snap.
But of course there were opportunities to eat out. One evening we wanted to eat al fresco -- a natural result of having been inside a casino meeting room all day when the weather outside was sunny and 80. We lucked into the Great Basin Brewing Company, having picked it on the basis that they had outdoor seating. It was a short cab ride from the resort and they had a fairly well-endowed gluten-free menu (though I thought it strange that they didn't appear to carry any gf beers.) I enjoyed the La Flaca Rice Bowl sans chips, which was essentially rice and beans with a spicy salsa, topped with avocado. It was just what I needed and it really hit the spot! The service was a bit on the slow side, but we WERE a party of eight, so I will not judge them on their usual service time based on our experience. Our server was delightful, attentive and very helpful. Sadly, I've forgotten her name.
The next night we decided to eat out again, and so I set out to find something interesting that could meet the needs of our group. Usiing UrbanSpoon.com, I spotted Bangkok Cuisine, which was also a short cab ride from the Atlantis. I called in advance and learned that they didn't have a gluten-free menu but that they could easily and safely accommodate me. When we arrived, Veronica our server was super helpful and guided me through their extensive menu. Our group of eight decided to do a family-style meal sharing, but I kept mine separate until I'd filled my plate then put it on the go-around with the other dishes. I had the mixed vegetable coconut soup -- spicy, light and refreshing -- and the mixed vegetable panang curry over rice. No problem with the service here -- the food came out quite fast. There is nothing like fresh and authentic Thai food to really buoy my spirits, not that they were low, but I just hadn't had Thai food other than Pei Wei (a chain restaurant that is owned by the same people who run PF Chang's) since my celiac diagnosis. Who knew Reno would be the place for reintroducing me to excellent Thai food?
I do want to note that before I went I identified a couple of places to eat that were an easy walk from the casino that looked promising. Zpizza offers a gluten-free crust and delivery, so I would probably have ordered in if I hadn't been traveling with a posse. The Aroma Club also had some possibilities, though their hours didn't match well with my free time from the conference.
All in all, I had a great trip and was really pleased with my dining out experiences. Thanks, Reno!
I have become a healthy dark chocolate cheerleader. You can read all about why it's a great fit for a healthy lifestyle here. I am so impressed with my brand of dark chocolate (Xocai, pronounced show-sigh) that I want to everyone to know about it. So, for a limited time, if you sign up for my mailing list and provide me with your address in the contact form, I'll send you a sample. No pressure, no hype, just a chance to try this high-quality chocolate. Sweet!