Mochanut Cocoa

I've noticed that for some reason my energy level has hit a new low. Last semester I was often fueled by my (in)famous quadruple-shot americano, but this semester, straight up coffee like that isn't cutting it. I'm craving warmth, yumminess and energy all rolled into one. I wanted something akin to a mocha, but dairy free and low in sugar so I could enjoy it without consequence. So I decided today to experiment with a can of coconut milk that was hiding in the back of my cabinet. Coconut milk is officially my favorite heavy cream substitute...

Ladies and Gents, I give you my newest love: Coffee + coconut + Hot Chocolate. AKA Mochanut Hot Cocoa.

Mochanut Hot Cocoa:
2 cups of coffee
3 tablespoons Coconut Milk (usually in a can. it'll be solid, but once it heats up it will turn liquid)
3 tablespoons cocoa powder (or to taste)
Agave nectar to taste (optional, of course. If you like your chocolate bitter and your coffee strong, I say go without it.)

Mix all ingredients on stovetop on medium heat.
Stir until all blended.
Pour into mug
Put on Ray Lamontagne's "One Lonesome Saddle"
Sip. Enjoy. Watch the snow fall.

Happy Thundersnow!

Super Zucchini Bread

This was another one of my sneaky tricks. Allison and I were planning a little brunch on the morning of New Years Eve. She had 2 quiches, waffles and mimosas all planned out, when I realized there was nothng I could eat! I also have recently suspected that I may have a gluten intolerance too (gahhh I can't eat anything fun!)

So, is there something out there that's breakfast-y, meat, gluten and dairy free? And can it be passed off as "normal" food so as to not scare away the masses of hungry pre-gamers flocking to our house? Yes, there is. It's this gluten, dairy and veggie friendly zucchini bread recipe. I'd also like to point out that it's mostly sugar free. :)

2 cups rice flour
2 cups shredded zucchini
1 cup canola oil (or coconut oil, if you're fancy like that)
3/4 cups agave nectar
3/4 cup almond milk (or rice milk)
splash of OJ (optional, but makes the bread nice and goey)
Chocolate chips (optional)
2 teaspoons baking powder
2 teaspoons baking soda
pinch of salt
pinch of ginger
pinch of cinnamon
splash of vanilla extract
(makes approx 24 muffins, depending on the size of your tins)

Heat oven to 370 degrees F

Mix all dry ingredients
fold in all wet ingredients
mix in spices, chocolate chips and OJ last.

I like to fill mine in little cups to make muffins. But you can make it as a bread loaf too. Bake for about 20 minutes, until a toothpick comes out clean. The tops should be a medium brown and will have a nice little bounce when you push down on them.

I'd like to add that these went over so well that my batch of 24 disappeared within an hour of the party. I enjoyed announcing the healthiness of these muffins to everyone as they were munching away. people couldn't believe it! They were so good we even made a second batch just for Allison and me to split later on that evening. :)