Ingredients
12-ounce can frozen pineapple juice concentrate, thawed
6-ounce can frozen limeade concentrate, thawed
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, sliced kiwifruit,raspberries, strawberries, and mint sprigs
Method
1. In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes.
2. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.
3. Serve with Fruit Swizzle Sticks, if desired. Makes 14 (6-ounce) servings.
4. Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs.
Ingredients
1 microwave safe coffee mug
4 tbls gluten-free flour mix
4 tbls coconut palm sugar
1 large egg
2 tbls cocoa powder
3 tbls vanilla almond milk
3 tbls coconut oil
1 tsp vanilla extract
Add-ins: pinch ground coffee, dark chocolate chips, coconut flakes
Method
1. Grease a coffee mug with oil or cooking spray.
2. Place all ingredients in mug and mix with fork to combine ingredients, but don’t over-mix. 3. Microwave on high for 1 minute and 30 seconds. The cake might look like it is overflowing from mug, but it will settle. Cooking time depends on microwave strength, but the standard is 1 minute and 30 seconds; with 3 minutes being on the higher end.
4. Final product should be moist.
Note: If using a homemade flour blend, make sure the blend contains baking powder and salt.
Yield: 1-2 servings
Time: Less than 5 minutes
Ingredients
1 1/2 cups bittersweet chocolate chips
Nonstick vegetable oil spray
3 large egg whites, room temperature
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Method
1. Preheat oven to 350°F.
2. Spray 2 large baking sheets with nonstick spray.
3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using electric mixer, beat whites in large bowl to soft peaks. Continue beating until mixture resembles soft marshmallow creme.
5. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
6. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
7. Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
8. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
9. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Yield: Makes about 18
