Yummy Gluten Free Chocolate Cake:
This cake may freak some of you out...but
trust me, it tastes delish!! And it's packed
with protein!!
1 1/2 cups semisweet chocolate chips
***make sure your choc chips are gluten free!!!
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
trust me, it tastes delish!! And it's packed
with protein!!
1 1/2 cups semisweet chocolate chips
***make sure your choc chips are gluten free!!!
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch round cake pan. Place
the chocolate chips into a microwave-safe bowl.
Cook in the microwave for about 2 minutes, stirring
every 20 seconds after the first minute, until chocolate
is melted and smooth. If you have a powerful microwave,
reduce the power to 50 percent. Combine the beans
and eggs in the bowl of a food processor. Process
until smooth. Add the sugar and the baking powder,
and pulse to blend. Pour in the melted chocolate and
blend until smooth, scraping down the corners to make
sure chocolate is completely mixed. Transfer the batter
to the prepared cake pan. Bake for 40 minutes in the
preheated oven, or until a knife inserted into the center
of the cake comes out clean. Cool in the pan on a wire
rack for 10 to 15 minutes before inverting onto a serving
plate. Dust with confectioners' sugar just before serving.
Preheat the oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch round cake pan. Place
the chocolate chips into a microwave-safe bowl.
Cook in the microwave for about 2 minutes, stirring
every 20 seconds after the first minute, until chocolate
is melted and smooth. If you have a powerful microwave,
reduce the power to 50 percent. Combine the beans
and eggs in the bowl of a food processor. Process
until smooth. Add the sugar and the baking powder,
and pulse to blend. Pour in the melted chocolate and
blend until smooth, scraping down the corners to make
sure chocolate is completely mixed. Transfer the batter
to the prepared cake pan. Bake for 40 minutes in the
preheated oven, or until a knife inserted into the center
of the cake comes out clean. Cool in the pan on a wire
rack for 10 to 15 minutes before inverting onto a serving
plate. Dust with confectioners' sugar just before serving.
Gluten Free Pumpkin Muffins:
2 eggs
1/4 C canola oil
1/2 C honey
1/4 C applesauce
1 C canned pumpkin
1/2 C brown rice flour
1 C soy flour
1/2 C Sorghum flour
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t allspice
dash of salt
1 C gluten free chocolate chips (optional)
1/2 C brown sugar
Preheat oven to 350F. Beat eggs well; add honey,
oil & pumpkin. Add dry ingredients and mix well.
Stir in chocolate chips. Fill paper- lined or greased
muffin cups 2/3 full. Bake for 20 min.
1/4 C canola oil
1/2 C honey
1/4 C applesauce
1 C canned pumpkin
1/2 C brown rice flour
1 C soy flour
1/2 C Sorghum flour
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t allspice
dash of salt
1 C gluten free chocolate chips (optional)
1/2 C brown sugar
Preheat oven to 350F. Beat eggs well; add honey,
oil & pumpkin. Add dry ingredients and mix well.
Stir in chocolate chips. Fill paper- lined or greased
muffin cups 2/3 full. Bake for 20 min.
White Fish w/Basil, cherry tomatoes and garlic
White fish of your choice
1 C Olive Oil (more if you choose)
1 Whole clove of garlic
Lots of cherry tomatoes
Hand full of basil
Throw all of this in a baking pan and bake at 400
for about 30 min or until garlic is browned & tomatoes
are split...and fish is done of course. Don't you love
how specific this recipe is...so technical :)
This dish is soooooooooo good! And super healthy!!!
White fish of your choice
1 C Olive Oil (more if you choose)
1 Whole clove of garlic
Lots of cherry tomatoes
Hand full of basil
Throw all of this in a baking pan and bake at 400
for about 30 min or until garlic is browned & tomatoes
are split...and fish is done of course. Don't you love
how specific this recipe is...so technical :)
This dish is soooooooooo good! And super healthy!!!
Gluten Free Naan (flat bread)
4 T plain yogurt
1 egg
1/4 C butter (margarine), melted
2 C warm water (90 degrees F)
3 T instant yeast
2 T sugar
2 t salt
4 1/4 C flour mix (I use Bob's Red Mill Baking Mix)
1/2 C Olive oil
Combine yogurt, egg, butter & water & mix.
In your mixer bowl, combine the yeast, sugar, salt & flour
mix & thoroughly mix together. Add the liquid mixture.
Mix, using a paddle on medium speed until smooth (2-4 min)
Baking instructions: Using a pastry bag w/a #6 plain tip,
pipe dough onto parchment paper in 2x4" rectangles,
allowing an inch between each one.
Proof in warm environment for 25- 30 min.
Bake at 350 F for 10-12 min or until light golden brown.
Remove from oven and let cool.
Right before serving, fry in hot olive oil until browned on
both sides, or lightly toast or grill.
My instructions: Instead of baking, I use an electric griddle.
I set the temp to 350. Using a med sized scoop, I scoop
out the batter & use my fingers to flatten it out. Grill until
brown on both sides. Much easier!
Gluten Free Lasagna Noodles:
1/3 C Bob's Baking Mix
1/3 C tapioca starch
1/3 C cornstarch
2 t xanthan gum
1/2 t salt
1 T olive oil
2 eggs (or 1/2 C liquid egg sub)
cornstarch for kneading
In a bowl combine the flours, cornstarch,
xanthan gum, & salt.
Whisk together the oil & eggs. Pour into the flours
& stir until a ball forms.
Knead a min or two, adding more cornstarch as necessary.
Work it in until the dough will not accept anymore &
is firm & dry enough to roll.
If you don't have a pasta machine, roll out the dough
as thinly as possible & cut into lasagna shape noodles.
mmmmmmmmmmmmmmmm...enjoy!!!
GF Meatballs:
1 lb. ground beef (turkey if we have it)
1/2 lb. Italian sausage
2 eggs
hand-full of parsley
1 t onion powder
4 cloves garlic (minced or pressed)
1 t salt
2 big hand-fulls of ground almonds
splash of milk
1/4 C parmesan cheese
pepper to taste
(I sometimes put worcestershire sauce...only GF
I've found is Lea & Perrins. Sometimes I add
chopped onions. Just depends on what I have
on hand.)
Throw all ingredients into a bowl...I use my hands...
mix until well combined. I roll mine into 2 inch balls.
Place on cookie sheet & bake @ 400 (or 375 if your
oven runs hot) for 10-15 min depending on the size.
I have also cooked them in a skillet with a little bit
of olive oil.
Spaghetti sauce:
6-8 fresh tomatoes (sliced)
1/2 an onion (sliced)
5-6 cloves of garlic (peeled)
1/4 C olive oil
hand-full of fresh basil (or parsley or oregano,
whatever floats your boat)
Heat pan with olive oil until hot. Place onions &
garlic in pan until hot. Add tomatoes & turn to
med/low. Let this cook down for about 10-15 min.
Throw in the basil & cook for another few min. Pour
all the contents of the pan into a blender or food
processor & blend until sauce consistency. ***Be
careful...it's HOT***
Chicken & gravy:
4 slices bacon, chopped
4 small boneless skinless chicken breast halves
4 large carrots, thinly sliced
1 large onion, chopped
1 C chicken stock
2 oz. cream cheese
3 C cooked brown rice
-Cook bacon in skillet, until crisp; drain on paper towel.
-Add chicken to skillet; cook 5-6 min on each side or until
golden brown. Transfer chicken to plate; cover to keep warm.
Add veggies & 1/2 C stock to skillet; cover & simmer 10 min
or until veggies are tender.
-Stir in remaining broth and cream cheese; cook, uncovered,
2 min or until cream cheese is melted and sauce is thickened,
stirring frequently. Return chicken to skillet; cook 2 min. Spoon
rice onto serving plate; top with chicken, sauce & bacon.
ENJOY...mmmmmmm
Gluten Free Crock Pot Apple Cake:
1 C Bob's GF baking mix
3/4 C sugar
2 t baking powder
1 t xanthan gum
1 t ground cinnamon
1/4 t salt
4 med. apples, chopped
2 eggs
2 t vanilla
-Combine flour, sugar, baking powder, xanthan gum,
cinnamon, & salt.
-Add apples, stirring lightly to coat.
-Combine eggs & vanilla. Add to apple mixture. Stir until just
moistened. Spoon into lightly greased crock pot.
-Cover. Bake on high for 2 1/2-3 hours.
-Serve warm & enjoy!
More to come!!
