I love this recipe because not only is it gut and hormone disruptor free, it's got an extra boost of gut health benefits. The peppermint oil is the secret ingredient here that has a surprisingly pleasant effect on the gut, so don't skip it! This is the one I use from Amazon. Peppermint oil is so soothing for the gut, so indulge on this holiday sweet treat to your heart's content!
Ingredients:
Makes 1 loaf
- 1 1/2 c gluten free rolled oats
- 1/2 c cocoa powder
- 1 banana
- 10-12 drops food grade peppermint oil
- 1 tsp vanilla extract
- 1/2 c maple syrup
- 1/4 c neutral oil
- 2 oz espresso or mesquite
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- chocolate chips
- crushed candy cane
Directions:
- Preheat the oven to 350 degrees.
- Mash banana, then combine with the maple syrup, oil, vanilla, peppermint oil, and espresso or mesquite.
- Blend the oats into oat flour, then add to the same bowl with the cocoa powder, baking powder, baking soda, and salt. Mix until just combined. Then, fold in as much chocolate chips as you want.
- Line a loaf pan with parchment paper before pouring in your batter. Add crushed candy cane and more chocolate chips on top, and bake for 40-50 minutes. Let it cool completely before enjoying.
To make it more peppermint hot cocoa themed, you can add marshmallows throughout the batter, and skip the espresso or mesquite and exchange for 1/4 c milk of choice. If you want to make this even more coffee flavored, add 1 tbsp of instant espresso powder. Happy Holidays and enjoy!! 🫶