Yeah, I should have stuck to the henna.
On the plus side, my hair looks super shiny and amazing…. and no irritation to my scalp. Hooray.
BUT I now look like my try-hard teenage Gothic-self = pasty pasty Mrs. Pale Face. I really shouldn’t have been playing around with my hair colour so close to my “big day.” Let’s just hope it fades fast. I’d forgotten how I don’t really like how unnatural dyed hair looks. Oh well, you win some, you lose some….. plus check out that monster pimple which was my parting gift from my Hen’s night drinking indulgences. I really can’t handle much any more, can I?
It’s not just the pimple… my body has really been “paying me back” for the weekend’s festivities (read: I had about 5 standard drinks…. that’s pretty tame I reckon). Seriously, I have felt like death for the past few days… my kidney’s hurt, I have really low energy, plus I am a tad grumpy + sad. It’s either hormones or a hangover from hell. Either way, it sucks.
In cases such as these, I – Dr Lou, prescribe chocolate.
Easy Gluten Free Coconut & Chocolate Chunk Slice
(Vegan, gluten/wheat/refined sugar/corn free)
- 1C brown rice flour
- 1/2C almond meal
- 1/4C coconut sugar (or plain raw sugar, rapadura etc)
- 1/2C dessicated coconut
- 2/3C chocolate chips (or chopped up chocolate) – I used an 85% cocoa vegan variety
- 1 + 1/4C milk (I used almond… but soy/rice/coconut/cow will work) mixed with 2t apple cider vinegar (this makes a sort of vegan “butter milk” substitute).
- 2T tahini
- 1T melted coconut oil
- 1/4t sea salt
- 2T cocoa powder
- 1/2t vanilla extract
- 1/8t baking soda
- 1/4t baking powder
- Coconut butter for glaze (I used the RAW version of this recipe) Use as much or as little as you like… I used around 1/3C.
- Pre heat oven to 170 degrees C.
- Mix together your milk and apple cider vinegar and set aside for a few minutes (the acid will make the milk curdle and thicken).
- Mix together remaining ingredients except the baking agents.
- Add the milk/vinegar mixture plus the baking agents…. just fold through gently…. do not over mix at this stage.
- Pour batter into a silicone baking tray/lined baking tray…. I used a 20cm pie tin…. the batter should be around 2-3cm high.
- Bake for 25-30 minutes, depending on your oven…. you’ll be able to tell by the feel (springy) when it is cooked through the middle.
- Cool in the pan for at least 20 minutes before trying to flip out.
- Drizzle on melted coconut butter to glaze.