fun discoveries

I have been gluten free for more than a year now, and dairy free for about 6 months. There are some things that I have just resigned myself to giving up, mostly because I don’t like the taste of the “substitute” enough to warrant the cost or extra time it takes to make.

Today, I found a substitute that works for me!

Hot cocoa mix (gluten free and dairy free) from

2 cups of rice milk powder
1 cups of dutch processed dark cocoa
3 cups of powdered coconut palm sugar
(blend the 2 1/2 cups of sugar with 3 TB of arrowroot powder in high powered blender)
1 ts. of sea salt
1/2 – 1ts. of ground cinnamon
optional additions:
1 ts. vanilla powder
1 ts. of pumpkin pie spice
1 ts. of ground ginger or cardamon

I used natural cane sugar and tapioca starch to make the “powdered sugar” and did not add the “optionals” and mixed it all in the food processor. 3Tbs in a mug of hot water gave me a creamy hot cocoa. I even added a marshmallow on top!

Dairy free gluten free coffee creamer

2 cups rice milk powder

1 cup powdered sugar (3/4 cup cane sugar and 1 Tbs tapioca starch blended in food processor)

1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves

1 Tbs melted coconut oil

Blend the sugar in food processor. Add the rice milk powder and spices. Blend until thoroughly mixed. Melt the coconut oil in the microwave, then pour into food processor while it is running until it’s well blended. Put into container and store at room temperature. Just add a spoonful to hot coffee.

What a nice treat for me, since I have been drinking black coffee for so long!

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