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Archive for the ‘Food/Cooking/Serving’ Category

gf chocolate cake

Yesterday, I made this GF chocolate cake for my girlfriends.  They sure enjoyed it. The sour cream topping is just lovely with the rich chocolate flavor.  So scrumptous. Beware – you might eat the entire cake.  A very small slice is all you need really.

Notes – The texture isn’t like a flour cake, it’s very moist.   I weighed the chocolate –  8 oz. is about 1 3/4 cups before melting. I used Bernard Callabaut bittersweet wafers. The cake battered leaked out of the bottom of the pan a bit – glad I had it on a cookie sheet. Next time I’ll wrap the bottom of the spring form pan with tin foil for a tighter fit.

Flourless Chocolate Cake  (From Real Simple)

cake on plate 2

Serves 10

Hands-On Time: 20m

Total Time: 2hr 00m

Ingredients

  • 1  cup  (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 1/4  cup  unsweetened cocoa powder, plus more for the pan
  • 1 1/4  cups  heavy cream
  • 8  ounces  bittersweet chocolate, chopped
  • 5  large eggs
  • 1  cup  granulated sugar
  • 1/2  cup  crème fraîche or sour cream
  • 1/4  cup  confectioners’ sugar, plus more for dusting

Directions

1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.

2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.

4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. (Check at 35 min and leave in longer if necessary – mine needed about 45 minutes).Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. 

5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.

Tip

The cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with the confectioners’ sugar, and whip the cream.

Nutritional Information

Calories 530; Fat 44g; Sat Fat 26g; Cholesterol 203mg; Sodium 53mg; Protein 6g; Carbohydrate 37g; Sugar 32g; Fiber 2g; Iron 1mg; Calcium 49mg

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lemon-almond-macaroon_gal

Here’s a link to 30 Gluten Free Dessert recipes. At first glance, they seem to be quick and simple. I’ll try them over the next while. Maybe you’ll find this link helpful too.

http://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/gluten-free-desserts-00000000058813/index.html#11

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Coconut Chocolate Squares Here’s another of my favorite Gluten Free treat  recipes.  These are so simple to make;  taste great; and are full of healthy fats.  I usually have a few in my freezer. When I feel like something sweet,  I’ll have just a small piece – that’s all I need.

Coconut Chocolate Squares.

Ingredients

  • 2 cups shredded coconut- unsweetened
  • 2/3 cup melted coconut oil
  • 1/2 cup almond butter
  • 1 tsp vanilla
  • 1 cup dark GF chocolate wafers or chips

Directions

  1. In medium bowl, mix shredded coconut,  melted coconut oil, vanilla, and almond butter until well mixed.
  2. Line a 8 ” square pan with tin foil.
  3. Using hands or a spatula, press the mixture into the foil lined pan.
  4. Melt the chocolate in a double broiler.
  5. With a spatula, spread the melted chocolate evenly over the coconut mixture.
  6. Refrigerator or freeze.  Cut in small squares.

Variation – use peanut butter instead of Almond butter.

Enjoy

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walnut ballsI’m always looking for quick and easy gluten free ‘treat’ recipes. My friend Marlene sent me this yummy recipe the other day. These are so tasty – it’s hard to stop at one.  I like that the recipe can be put together in no time.   I also like that the balls  can be made small and that’s all I need when I want something sweet. Hope you give them a try. Linda

Walnut Balls

2 cups walnuts
1 cup coconut unsweetened
1/4 cup raw honey
1 tsp vanilla
Grind all in food processor, form in balls, freeze.

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Very Berry Pudding

I came across this recipe in the Alive magazine. It is so tasty; quick to make; and full of antioxidants.  I’m serving it to my girlfriends tonight with almond bark in a pretty cup. I’m sure they’re going to like it.

1 cup (250 ml) frozen raspberries

1 cup (250 ml) frozen blueberries

1 cup (250 ml) frozen blackberries

1 block (about 12 oz/340 g) soft tofu

2 TBSP (30 ml) coconut palm sugar or

other granulated sugar of choice

2 TBSP (30 ml) honey

2 TBSP (30 ml) cornstarch or tapioca starch

½ tsp (2 ml) cinnamon

¼ tsp (1ml) salt

1 tsp (5ml) orange zest

½ tsp (2 ml) almond extract

( I use gluten free ingredients)

Combine berries, tofu, sugar, honey, starch, cinnamon, salt, orange zest, and almond extract in blender or food processor and blend until smooth.

Pour into individual serving dishes and refrigerate several hours before serving. Garnish with shaved dark chocolate and mint, if desired.

Serves 6.

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Curried Broccoli and Sweet Potato Soup

(From The Diabetes Choice Cookbook for Canadians, 2002, Pg 48)

I sure enjoy making and eating a good soup. This one is quick to make; high in fiber; and a good source of Vitamin A and C.

Ingredients

2 tsp vegetable oil

1 ½ minced garlic

1 ½ cups chopped onions

1 tsp curry powder (or more if you like)

4 cups chicken stock (add more stock if too thick)

4 cups broccoli florets

3 cups peeled diced sweet potatoes

2 TBSP honey

(I use gluten free ingredients)

Directions

  • In a large saucepan heat oil over medium heat.
  • Add garlic, onions and curry.
  • Cook for 4 min or until onions are softened.
  • Add vegetable stock, broccoli and sweet potatoes. Bring to a boil.
  • Cover and reduce heat to low and simmer for 30 min or until vegetable are tender.
  • Transfer soup to food processor or blender. Purée. Add honey and serve.

I sometimes add soft tofu just before pureeing – for extra protein. Once served, I add a little ground flax seed to my bowl.(Flax seed is high in fibre; healthy fats and antioxidants).

Brown the onion, garlic and curry.

Add Stock, Sweet Potatos and Broccoli

Puree.

Freezes well.

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Its so much fun to explore with differant grains.  It makes cooking and serving more interesting. Buckwheat, for one,  is  hardy; nutritious;  and part of the rhubarb family.  It’s not actually a grain but a fruit that’s rich in omega-3 fatty acids, B vitamins, minerals and essential amino acids. Because of it’s nutrition, it is used as a grain.  It’s a good substitute for anyone who is sensitive to wheat too. It is easy to cook and normally quite cheap to buy. This recipe is so good you’ll make it again and again. We’ve never had leftovers, its so yummy.

30 ml (2 TBSP) canola oil

50 ml (1/4 cup) diced onion

1 clove garlic, crushed

250 ml (1 cup)  mushrooms chopped

250 ml (1 cup) whole buckwheat

284 (1 can) vegetable broth (or homemade)

300 ml (1 1/4 cup) water

2 ml (1/2 tsp) salt

1 ml ( 1/4 tsp) ground black pepper

50 ml (1/4 ) cup minced parsley (optional)

Heat oil in fying pan over medium low heat and saute onion, garlic and mushroom until onion is golden. Add buckwheat and cook, stirring for 3 – 5 minutes and buckwheat is lightly toasted. Add broth, water, and seasonings. Cover, reduce heat and cook for about 30 minutes or until the liquid is absorbed. Garnish with parsley.  Yield 4-6.

                       (Sauteed onions, garlic and mushrooms with Buckwheat toasting)

                                     (add the broth, water and seasonings)

                                            (Put in a colorful dish and ready to serve)

By the way, this is the first time I used a cast iron fry pan.

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