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SIBO friendly Easter chocolate recipes

SIBO Easter Chocolate Recipes

April 1st, 2018 Posted by Blog, Recipe No Comment yet

SIBO Easter Chocolates recipes

Are you looking for SIBO Easter chocolate recipes so you can indulge this Easter without the guilt? Then look no further! Today, we’re sharing some of our all time SIBO-friendly, dairy-free, sugar-free, gluten-free chocolate treats that the whole family will love.

What you need

Easter chocolate moulds

If you want to achieve an Easter look, we recommend investing in some Easter themed chocolate moulds.  We’ve used mini cracked eggs, larger cracked eggs, Easter bunnies and round chocolate moulds to create a variety of looks. If you don’t have an Easter mould, a small ice cube tray will work just as well.  Or, you could always turn your chocolate into bark (like our Chocolate Bark recipe) and just use a baking tray/sheet.  There are endless opportunities to create different looks for your chocolate.

Go for the best quality ingredients you can afford.  The better the quality, the nicer the chocolate.  You will also need a thermometer to measure the temperature of the chocolate.  If you want to get that delicious sounding crunch when you bite into your chocolate, you will need to temper it. To learn how to temper chocolate, watch Rebecca’s interview with Christina from Sisko Chocolates, who showed her exactly how to do it.

And finally, have fun! Chocolate is to be enjoyed!  Who cares if it doesn’t look perfect (some of Rebecca’s eggs didn’t come out as well as she’d hoped for). If you have kids, get them involved as they will love making these delicious treats as much as they will love eating them. If you haven’t eaten chocolate in a while, try a small amount to start with to make sure your body can tolerate cacao.

Happy cooking!

SIBO EASTER CHOCOLATE RECIPES

SIBO friendly Easter chocolate recipes

Dark Chocolate

 

SIBO friendly dark chocolate recipe

First, you need to start with your chocolate.  Once you have created this, you can then use a variety of fillings or keep it plain to keep it rich and dark.  This makes a very dark chocolate so if you are used to a milk chocolate, you may want to add some coconut cream to make it less intense.

Follow the steps for creating your dark chocolate here.  Once you have made your chocolate, you can then create your various fillings.

Pour your chocolate into your various moulds and allow to set (you can speed this up by popping them in the freezer for a few minutes). Make sure you have left room for the filling to be piped in.  Return to the freezer for 5 minutes to set the filling.  Enjoy with a nice cup of tea.

Orange Cream Filling

SIBO chocolates with orange cream

Ingredients

4 tbs coconut butter/creamed coconut

2 tbs coconut oil

1 tsp confectioners grade orange oil*

Method

Place the coconut butter/creamed coconut and coconut oil in a bowl and microwave until melted, but not hot. Stir in the orange oil. Pour into a small piping bag and set aside until ready to use.

* Ensure this is oil based, not water based, as water will seize chocolate.

Strawberry Cream Filling

SIBO chocolates with strawberry cream filling

Ingredients

6 tbs coconut butter/creamed coconut

2.5 tbs coconut oil

1/4 cup freeze-dried strawberries (or fresh strawberries if unavailable*)

Method

Place the coconut butter/creamed coconut and coconut oil in a bowl and microwave until melted, but not hot. Stir in the freeze-dried strawberries. If unavailable, you can use the same quantity of finely chopped fresh strawberries. Pour into a small piping bag and set aside until ready to use.

*This will decrease the shelf life of the chocolates as you will need to eat them within 4 days. Alternatively, keep them in the freezer and just defrost for a few minutes before eating.

SIBO friendly Easter chocolate recipes

 

Chocolate raspberry marshmallow slice recipe

Chocolate Raspberry Marshmallow Slice

August 8th, 2017 Posted by Blog, Recipe 7 comments

Chocolate raspberry marshmallow slice recipe

Do you dream of the day that you can bite into pillowy soft marshmallow and chocolatey goodness? Do you long for the day when you can eat a dessert like you used to? Well, the day is here!

We know that desserts and sweet treats can be the thing you miss the most when it comes to treating your SIBO, and while we know that sweet treats like this should be eaten only occasionally, it is nice to have something that you can turn to that you know is SIBO friendly.

Growing up, Rebecca loved sweet treats like the monte carlo or waggon wheel cookies.  The combined cookie, marshmallow and raspberry, with the waggon wheel being smothered in chocolate, were some of her favourite flavour combinations.

But these cookies are filled with sugar and refined flours and not suitable for a SIBO diet.  So Rebecca got busy in the kitchen and created a SIBO-tastic version that we personally feel is better than those original delights.

While there are a few steps in this recipe, it is oh-so-worth it, and you will be basking in the taste bud glory with a mouthwatering treat that is so good, you would never know it is a SIBO dessert.

Chocolate raspberry marshmallow slice recipe

Start by making the biscuit base. We use a combination of almond and hazelnut flours as this gives a lovely flavour and texture to the entire slice.

Next, comes the lovely sweet/tart raspberry jam.  We like to use fresh raspberries when they are in season, but good quality frozen raspberries will work just as well.

There is a little trick to making the marshmallow, and we learnt it the hard way. It’s important to keep the water/gelatin mix warm so that when you add the hot honey it doesn’t turn it into hard toffee.  The first time Rebecca made this recipe, her gelatin mix had cooled and the marshmallow failed miserably.

To keep it simple, we like to create our chocolate covering with coconut oil and raw cacao powder, but feel free to get creative and come up with your own topping.

This slice is absolutely delicious served with a lovely cup of tea or coffee or a hot drink of your choice. It can be served as and a morning tea or afternoon tea snack, or as a gorgeous dessert slice after dinner.

But be warned, it is almost impossible to stop at one piece, so we recommend you cut it into the recommended portion sizes and either give them as gifts or store them for later so you don’t eat the entire slice in one sitting (The Healthy Gut HQ can speak from experience with this!).

This recipe comes from our Christmas eCookbook, which is full of recipes just like this. If you want some more dessert inspiration like this, click here.

Chocolate Raspberry Marshmallow Slice Recipe

Serves: 30

Classification: Phase 2 Remove and Restore, Gluten Free, Dairy Free option

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Ingredients

Biscuit Base

1.5 cups almond meal

1 cup hazelnut meal

8 tbs/160g/5oz butter, chilled, cubed (replace with coconut oil for dairy free option)

1.5 tbs honey

2 tsp vanilla powder

Raspberry Jam

3 cups raspberries

1 tbs honey

Marshmallow

1 cup honey

1 cup warm water

2 tbs gelatin

Chocolate Topping

1/2 cup coconut oil

3 tbs cacao powder

Few drops liquid stevia

Method

Pre-heat the oven to 180C/350F. Line a 33cm x 23cm/13-inch x 9-inch baking pan with baking/parchment paper.

Place the biscuit base ingredients in a food processor. Blend until combined and a dough ball has formed. Place in the pan and flatten with your hands until it covers the whole pan. Bake for 10 minutes. Cool.

Place the raspberries and honey in a saucepan. Cook over medium heat until the berries have broken down, then reduce the heat and cook until thickened. Cool, then pour over the base.

Pour the honey and 1/2 cup water into a saucepan. Bring to a boil, then cook until it reaches 115C/240F. Meanwhile, mix the gelatin with ½ cup hot water. Stir thoroughly until combined and pour into a stand mixer. On low speed, slowly add the honey mixture until completely combined. Turn the speed to high, then whip for 10-15 minutes or until the mixture is white, glossy, and thick. Pour the marshmallow over the base and spread evenly. Refrigerate until firm.

Melt the coconut oil in a saucepan. Stir in the cacao powder and stevia. Mix thoroughly. Cool to room temperature, then pour over the marshmallow. Refrigerate until firm.

To serve, remove from the tray and cut into 30 small pieces.

Want more recipes like this?

SIBO Christmas eCookbook

Our SIBO Christmas eCookbook is crammed full of special occasion treats, sweets and sides, that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

Order your eCookbook today and have it delivered to you immediately via email.

 

 

 

 

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Strawberry and macadamia chocolate bark recipe

Strawberry And Macadamia Chocolate Bark Recipe

April 17th, 2017 Posted by Recipe No Comment yet

Strawberry and macadamia chocolate bark recipe

We think having a delicious, sugar-free chocolate treat on hand at all times is a must!  Not only can you indulge in a small bite of chocolate when the whim overtakes you, but making your own chocolate that doesn’t contain any sugar means you can be compliant with your SIBO diet at the same time.  Say hello to our Strawberry and Macadamia Chocolate Bark.  Using only a few ingredients, it’s super easy to make, lasts for ages and looks really pretty too.  Even the biggest chocolate fans will keep coming back for more.

Lightly toasting the macadamia nuts gives the chocolate a lovely depth of flavour and really brings out the delicate flavours of the nut.  Freeze-dried strawberries add a gorgeous berry tang to the chocolate, and because they have been dried, have a long shelf life.  You can find freeze-dried strawberries (or any other berries for that matter) in speciality food stores (Rebecca got hers from The Essential Ingredient) or online.  Experiment with different berries each time you make this treat.  If you can’t find freeze-dried berries, fresh ones will work but remember that the chocolate will only last as long as the berries remain fresh.

We like to top the chocolate off with a sprinkling of coconut.  You can use finely shredded or desiccated coconut, or use larger flaked pieces.  You may even like to toast the coconut when you roast the macadamias, as this will add to the nuttiness.  Remember to look for a brand that is 100% coconut and doesn’t use sweeteners or preservatives, as these can be irritating on your gut and should be avoided while treating Small Intestinal Bacterial Overgrowth.

Rebecca keeps her chocolate bark in an airtight container in a cool place.  If you live in a very warm environment, you can keep it in the fridge, but this can lessen the quality of the chocolate.  If you need help tempering your chocolate, check out this video of Rebecca tempering her chocolate for this recipe.

STRAWBERRY AND MACADAMIA CHOCOLATE BARK RECIPE

Classification: Remove & Restore (Bi-Phasic Diet), Gluten Free, Dairy Free, Vegetarian, Vegan

Strawberry & macadamia chocolate bark

Ingredients

1/2 cup macadamias
1 cup raw cacao
1/2 cup raw cacao powder
1/2 tsp 100% natural stevia
1/2 tsp vanilla powder
1/4 cup freeze dried strawberries, chopped
4 tbs finely shredded coconut

Pre-heat the oven to 180C/350F. Line a baking tray with non-stick paper. Place the macadamias on the tray and roast for 10 minutes or until golden brown. Remove from the oven. Cool slightly then chop roughly. Set aside.

Place the cacao butter in a heat-resistant plastic or silicone bowl. Microwave in 30-second increments until melted and it has reached a temperature of 40C/104F – 45C/113F. Sift in the cacao powder, stevia and vanilla powder. Stir to combine thoroughly.  Cover a cool surface with non-stick paper, then pour the chocolate onto it. Move it around constantly with a spatula until it thickens to a toothpaste consistency (see Rebecca’s video here on how to do it). Return to the bowl and microwave in 5-second increments until liquid and a temperature of 28C/82.4F – 34C/93.2F.

Line a tray with non-stick paper. Pour the chocolate onto it then sprinkle with macadamias, strawberries and coconut. Refrigerate for 10 minutes until firm then break into shards and serve.

Strawberry and macadamia bark recipe

Strawberry chocolate truffles recipe

Strawberry Chocolate Truffles Recipe

April 16th, 2017 Posted by Recipe 2 comments

Strawberry chocolate truffles recipe

At Easter, we are bombarded with advertising for sugar-filled chocolate treats.  These type of treats are off-limits when following the SIBO diet, so I got creative in the kitchen and whipped up a scrumptious batch of Strawberry Chocolate Truffles.

Using fresh strawberries and a tiny amount of raw organic honey, it adds a lovely natural sweetness to the creamy coconut centre. The dark chocolate is sweetened with 100% natural ground stevia leaves.  The sugar content of these chocolates is significantly reduced from commercially made chocolate treats and will mean you can enjoy these guilt-free treats while still complying with your SIBO diet.

Store them in an airtight container in the fridge for a few days… if they last that long!

Strawberry chocolate truffles recipe

Classification: Remove and Restore (Bi-Phasic Diet), Gluten Free, Dairy Free, Vegetarian

Strawberry chocolate truffles recipe

Ingredients

1 cup strawberries
1.5 cups finely shredded coconut + extra for decoration
2 tbs coconut oil
1 tbs honey
1 cup raw cacao butter, chopped
1/2 cup raw cacao powder
1/2 tsp 100% natural stevia
1/2 tsp vanilla powder
3 tbs freeze dried strawberries, chopped

Hull the strawberries. Place them in a blender and blitz until completely pureed. Strain through a fine-mesh sieve to remove the seeds. Place in a saucepan and bring to the boil. Reduce to a simmer. Stir constantly until the liquid has thickened and reduced by half. Remove from the heat and cool slightly.

In a large bowl, add the strawberry puree and coconut. Melt the coconut oil and honey together then add to the bowl. Stir until well combined. Line a tray with non-stick paper. Take a small amount of mixture and roll into a small ball. Place on the tray. Repeat until all of the mixture has been used. Freeze for 1 hour.

Strawberry chocolate truffles

Meanwhile, make the chocolate. Place the cacao butter in a heat-resistant plastic or silicone bowl. Microwave in 30-second increments until melted and it has reached a temperature of 40C/104F – 45C/113F. Sift in the cacao powder, stevia and vanilla powder. Stir to combine thoroughly.  Cover a cool surface with non-stick paper, then pour the chocolate onto it. Move it around constantly with a spatula until it thickens to a toothpaste consistency (see my video here on how to do it). Return to the bowl and microwave in 5-second increments until liquid and a temperature of 28C/82.4F – 34C/93.2F.

Line a tray with non-stick paper. Remove the strawberry balls from the freezer. Dip the balls into the chocolate one at a time and decorate with coconut and freeze-dried strawberry before the chocolate sets. Repeat until all are covered. Store in the fridge. Will last for several days.

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Chocolate chip ice cream

January 5th, 2017 Posted by Blog, Recipe 2 comments

At the start of a New Year our thoughts often turn to how we can improve our health and well-being, and especially for people with SIBO, our gut health in particular. One important way we can do this is to make those healthy swaps like our chocolate chip ice cream. This is seriously indulgent tasting ice cream but contains none of the gut irritating properties of commercially made ice cream.

This is quick to make with an ice cream machine and it creates a really lovely creamy result, so it’s worth the investment. This is definitely one that the whole family can enjoy together. The kids will especially love making their own chocolate. However, if you haven’t got the time to make chocolate you can always swap in some cacao nibs. If you can’t tolerate the honey then a simple swap to stevia will do the trick.

This recipe is from our SIBO Family Favourites cookbook.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

Chocolate chip ice cream recipe

4 Servings

Classification: Remove and Restore phase, gluten-free, dairy-free, vegetarian
SIBO friendly choc chip ice cream
Ingredients
Ice cream
1 cup coconut milk
1 cup almond milk, unsweetened
3 tbs raw cacao powder
2 tbs honey
Chocolate chips
½ cup raw cacao butter
½ cup raw cacao powder
½ tsp stevia
Method
Pour the coconut and almond milk into a large bowl. Melt the cacao powder with ½ cup boiling water, stirring constantly to remove the lumps. Pour into the bowl. Add the honey then mix thoroughly.
Pour the chocolate milk mixture into your prepared ice cream machine and then follow the manufacturer’s instructions.
Meanwhile, make your chocolate chips. Place the cacao butter in a plastic or heat resistant bowl. Microwave in 30-second intervals until the cacao butter has melted, stirring between each zap, and it has reached 40oC/105oF – 45oC/113oF. Sift in the cacao powder and stevia, mixing thoroughly to combine.
Cover a cool surface with baking paper, then pour the chocolate mixture on to it. Using a spatula, move the chocolate around constantly until it thickens to a toothpaste consistency.
Return it to the bowl and microwave it in 5-second intervals until the temperature is between 28oC/82oF – 34oC/93oF, mixing between each zap to remove any lumps.
Line a baking tray with baking paper. Pour the chocolate over the tray then allow to set. Once set, remove the chocolate and chop finely.
Once the ice cream is almost set, add the chocolate chips. You may like to reserve some to garnish your ice cream. Serve immediately.
This ice cream is best eaten at the time of making, as ice crystals can form once completely frozen, and it will lose its creamy texture.
Note: If you don’t have time to make chocolate chips, you can substitute them for 4 tablespoons cacao nibs.

Want more recipes like this?

The SIBO Family Favourites Cookbook is crammed full of family-friendly meals, that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

Order your copy today and choose between an eCookbook or a hard copy one to scribble in, like we do!  Order today >>

SIBO Family Favourites Cookbook

Chocolate and pomegranate tart

raw chocolate and mandarin tart

December 20th, 2016 Posted by Blog, Recipe 1 comment

There are times when you want to seriously impress your dinner party guests.  Don’t let a SIBO diet stop you!  Our raw chocolate and mandarin tart recipe is seriously amazing.  It is rich, decadent and will amaze your guests that there’s no cream or refined sugars in this show-stopping dessert.

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We love that there’s no cooking in this recipe.  It is completely raw.  This also means you get all of the goodness from the raw cacao powder and honey, as they don’t get affected by the heat.  We love to change the fruit we use depending on the seasons.  We use mandarins in winter, pomegranates in spring, berries in summer and grapefruit slices in autumn.

If you can’t tolerate butter or honey, replace them with a fat and sweetener that you can eat.  You might like to substitute the butter with coconut oil or the honey with glucose or natural stevia.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

raw chocolate and mandarin tart recipe

Serves 16

Classification: Remove and Restore phase, gluten-free, vegetarian

 

 

 

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Ingredients

Base

1 cup macadamia nuts

50g butter

2 tbs raw cacao powder

½ tsp stevia

Coconut oil for greasing

Filling

1 avocado

1 cup coconut milk

¼ cup raw cacao powder

½ cup honey

1 tsp vanilla powder

Topping

½ cup coconut oil, melted

2/3 cup raw cacao powder

4 tbs coconut milk

½ – 1 tsp stevia

3 mandarins, divided into individual segments, seeds removed

 

Method

 

Lightly grease a large fluted loose base pie dish with coconut oil.

Place the ingredients for the base in a food processor and blitz until well combined. Transfer into the pie dish, then using your hands, flatten out to cover the base and sides. Refrigerate until firm.

Meanwhile, make the filling. Place all of the ingredients for the filling in a food processor or blender and blitz until very smooth and creamy. Pour into the set base and return to the fridge.

Once the filling has firmed, make the topping. Mix the melted coconut oil with the cacao powder, coconut milk and stevia. Stir to combine and remove any lumps. Pour over the filling and refrigerate until set.

Remove from the fridge 10 minutes before serving and decorate with mandarin segments. Cut with a very sharp knife. This dessert is very rich and decadent so only thin slices are required.

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What will you be serving as dessert this Christmas?  We love seeing your creations in the kitchen. Don’t forget to tag us with #CookingForSIBO or #TheHealthyGut so we can find your photos and videos. And we always love to hear what you think of our recipes.  If you enjoyed our raw chocolate and mandarin recipe, let us know in the comments below.

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Don’t feel deprived this Christmas!  The SIBO Christmas eCookbook is bursting with SIBO-friendly appetisers, sides, desserts and sweet treats.  All recipes are based on the SIBO Bi-Phasic Diet by Dr. Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free.  There are dairy-free, grain-free, sugar-free, and low FODMAP options available. Recipes list AU and US measurements, temperatures and ingredient names.

Order your copy today to have it emailed to you immediately.

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