Gluten-free chickpea chocolate cake

Recipe by: CCUMMINS

A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

  Ready in 1 hour 10 minutes

allrecipe.com.au Gluten-free chickpea chocolate cake

 Gluten-free chickpea chocolate cake

Recipe by: CCUMMINS

AllRecipes

(12)

Saved as a favourite by 55 cook(s)

Easy

Ready in 1 hour 10 minutes

Picture by: TammyJ

A very good high protein alternative to flourless chocolate cake. You need a food processor to do the mixing. Give it a try!

Ingredients

Serves: 12

1½ cups dark chocolate chips

570g chick peas (about 1½ tins, drained)

4 eggs

¾ cup (185g) white sugar

½ teaspoon baking powder

1 tablespoon icing sugar for dusting

Preparation method

Prep: 15 minutes |Cook: 40 minutes | Extra time: 15 minutes, cooling

Preheat the oven to 180 degrees C. Grease and flour a 23 round cake tin.

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 chickpeas 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 tin.

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.

Provided by: Allrecipes

Last updated: 23 Oct 2012

Egg & Honey No-Poo

Okay I know this is not to eat but still it's a recipe. After years of scratching my scalp and my eyes until they are sore and having to wash my hair everyday because if I don' t it is a stringy mess I had to find something, commercial including so called natural shampoos had detergent, chemicals, drying alcohol, silicons just did not work for me.

I've experimented with washing with conditioner, still a stringy mess. Baking soda and water the itch feels relieved as soon as it is washed but my hair was brittle and stiff, it got worse the longer I used it, it seem not to rinse away completely.  Then I tried just water, well better than conditioner or Baking soda, but my hair did not smell as fresh as I wanted.

Well next I tried egg. Ooow I like. So next time I added 1 teaspoon of lemon juice, it was about the same but lemon is an astringent so I put it in anyway. the only thing I didn't like was that it was to watery, hard to keep on your head to massage it in more. Well honey is good for the skin, your scalp is skin right, so in it goes. Still not viscose enough so I put in a 1/4 of xanthan Gum and whisked it in. Tried that today. Almost perfect it did not run into my eyes and it was thick enough to give me the feeling of a shampoo or conditioner as I worked in.

So I have been using egg, along with the additions as I go along for 1 month now and I am very happy with the results. I fill up the tub climb in, rub it in to dry or wet hair and relax and let it sit for at least 5 minutes until the water is cool enough not to cook the egg, then I rinse it out and soak my body for a while more. My skin really like the extra goodies in the water it made my skin so soft.

I towel dry my hair, comb and fluff with my fingers and let it dry. It is soft, manageable and it does not get stringy or look like it needs a wash for 4 to 6 days (depending on my acvtivity level). What I love the most is my scalp and eyes no longer itch (at least not from washing my hair)

The next issue I get asked the most is, doesn't it egg make your hair smell. No it doesn't, not when washing it, not after and not even after 6 days; the egg is rinsed out with your dirt and oils.

Okay enough here is the recipe I use:

1 egg
1 tablespoon lemon juice (bottled is fine)
3 tablespoons liquid honey


whisk together.

Recipe can be doubled or tripled for longer or fuller hair. (my hair is short and fine)

Next I'm going to try rinsing it with Earl Grey Tea, I love the smell of Bergamont. Tannins are suppose to be really good for your hair also. If you have blond hair you might want to use a green tea variety as black tea can darken your hair

Chocolate Mint Cookies

All-Natural Thin Mint Cookies (even better than the Girl Scout version)

Girl Scout cookies will be on sale soon, but this drool-worthy Thin Mint recipe offers you a healthier option. (Plus, you can make them gluten-free.)

Chocolate Mint Cookies
from Mother Nature's Network

Thin Mint Cookies

Ingredients

• 1/2 cup (1 stick) of butter, room temperature
• 1/2 cup of powdered unrefined sugar, such as coconut sugar, rapadura, maple sugar or sucanat.
• 1/2 cup of cocoa powder (I use full-fat, high-quality, fair trade chocolate)
• 1 teaspoon of vanilla extract
• 1/4 teaspoon unrefined salt
• 3/4 cup of flour of choice (see options above, I used a combination of rice flour and sorghum)
• 2 cups chocolate chips, I recommend dark chocolate
• 1 teaspoon mint extract
• 2 tablespoons butter or coconut oil

 

Directions

1. With a hand mixer, cream the butter. Add the sugar, and continue to cream. Add the cocoa powder, salt and vanilla and mix until well combined and it is the texture (and flavor) of frosting. (It’s delicious. I won’t tell if you try a bit). Add the flour and mix until just combined. Gather into a ball and flatten into a disk. Wrap well and place in the freezer for 15 minutes.
2. Put parchment paper on two cookie sheets. Preheat the oven to 350 degrees F.
3. Dust a work surface with flour and roll out the dough thinly (remember that these are supposed to be thin cookies), but not so thin as to make it hard to transfer, about 1/8 of an inch. Cut out with a small round shape (or whatever you desire. Place on cookie sheets and bake for 10 minutes.
4. Remove from oven and carefully slide the parchment paper with the cookies onto the counter and let cool completely.
5. Place the chocolate chips, mint extract and butter or coconut oil in a double boiler (you can also use a heat-proof bowl that sits snuggly on the top of a pot). Melt over simmering water until chocolate and butter/oil is just melted. Make sure no steam gets into the bowl while simmering. Remove from heat.
6. Put more parchment on the now-cooled cookie sheets.
7. Carefully drop each cookie into the melted chocolate and spoon chocolate over the top of each cookie. Use a wide fork to fish it out and gently shake the fork to remove excess chocolate. Place on parchment paper. Repeat until all of the cookies are covered. I find that chocolate hardens much faster at a cold temperature, so I place my cookies in the freezer for about 30 minutes.
8. Once hardened, enjoy. I double dare you to eat just one.

Broken Glass Dessert

Yield: 12-16 servings.
This recipe is similar to the retro recipe made for most holiday potlucks;  called  Cracked Broken Glass or Cracked Ice. It was a favourite of mine because it was so light after a big meal and it tasted so great. Here I twisted the recipe a little to make it gluten and lactose free. I think it taste just as fantastic. Please enjoy

Ingredients

3 cups gluten free cornflakes. Crush fine to make about 1 cup of crumbs
2 tablespoons white sugar
1/4 cup margarine
1 package (3 ounces) blueberry gelatine

1 package (3 ounces) lime gelatine
1 package (3 ounces) strawberry gelatine
1 package (3 ounces) orange gelatine
4-1/2 cups boiling water, divided
1/4 cup cold water
1 cup pineapple juice
 1 (14 oz.) can coconut milk

  3 envelopes unflavoured gelatine 

 Water

Directions
In a small bowl, soften unflavoured gelatine in cold water for 5 minutes. In a small saucepan, bring pineapple juice and coconut milk to a boil. Stir in unflavoured gelatine until dissolved. Transfer to a large bowl; set aside until slightly thickened.
Meanwhile, combine the cornflake crumbs, sugar and margarine; press into a greased 13-in. x 9-in. dish. Chill.

Combine lime gelatine and 1-1/2 cups boiling water; stir until gelatine is dissolved. Pour into an buttered 8-in. x 4-in. loaf pan; chill until very firm.
Repeat with strawberry, blueberry and orange gelatine. In a large bowl, gently fold whipped topping into pineapple juice mixture. When flavoured gelatines are firm, cut into 1-in. cubes; gently fold into pineapple coconut milk mixture. Spoon over crust. Chill for at least 6 hours. Slice in squares. Store left overs in refregerator (if there is any)
 

Fried Egg over Kale and Quinoa

 The egg makes a wonderful sauce for the kale and Quinoa Mmmm so good

 Recipe at Fake Food Free




















 Fried Egg over Kale and Quinoa

1 tbsp olive oil
1 to 1 ½ lbs kale, stem removed and chopped
½ large onion, thinly sliced
10 – 15 white button mushrooms, sliced
¼ cup chicken or vegetable stock
Splash of apple cider vinegar
1 tbsp sunflower seeds (optional)
½ tsp sea salt
¼ tsp black pepper
¼ tsp crushed red pepper
4 farm fresh eggs
1 cup cooked quinoa, seasoned to taste

In a large skillet, heat the olive oil over med-high heat. Add the kale and turn to coat in the oil. Add the onions and mushrooms. Cook 3 to 5 minutes. As the kale begins to wilt, add in the chicken stock and simmer until it evaporates gently turning the kale to cook it down further. Add the apple cider vinegar.

Stir in the sunflower seeds if using. Cook 1-2 minute more. Season with the salt, pepper and red pepper. Remove from heat and set aside.

In a non-stick skillet, fry all 4 eggs to your desired doneness. Top will a little ground black pepper on each side.

On each plate, place ¼ cup quinoa, ¼ of the kale and one egg. Top with hot sauce and serve warm.

Coconut Nog (Lactose and Egg Free)

2 cans coconut cream (or coconut milk)

2 cups almond milk

2 cups ice cubes

1 teaspoon vanilla extract

1 tablespoon ground cinnamon (plus extra for garnish)

1 tablespoon ground nutmeg (plus extra for garnish)

Optional additions

Sweeten with 1 banana, 1 tablespoon brown sugar or 1 tablespoon maple sugar

non dairy whipped topping for garnish

Blend all ingredients in a blender on high until smooth.

Pour into glass, add a tablespoon of whipped topping and top with pinch of ground nutmeg and cinnamon

Shrimp Summer Roll

1 generous cup lettuce, Chiffonade (thinly sliced)
1 cup Enoki mushrooms, trimmed and separated (optional)

1 cup bean sprouts
1 cup rice vermicelli noodles (prepared as per package)
1/2 cup carrot, cut into fine matchsticks
4 green onions, cut into fine matchsticks
1/4 cup basil (Thai if available), Chiffonade (thinly sliced)
1/4 cup chopped mint
6 oz cooked shrimp, sliced in half lengthwise
8 8” round sheets rice paper

1. Prepare all your ingredients and set into piles close to your work surface.

2. Set about 1" of warm water in a shallow dish that is a little bigger than the rice paper wrappers.

3. Prepare your work surface with a couple of layers of paper towel in order to absorb the excess water from the wrappers.

4. One at a time, dip the wrapper in the water. Hold each one in the water until softened.

5. Set the wrapper down on your paper towel and at one end stack the ingredients: noodles (about 20g per wrapper), shrimp (3 per wrapper), then the rest of the veggies (eyeball about 1/8 of each pile).

6. Roll burrito style. Fold the bottom up, sides in, and then roll the rest of the way.

diagram from Fried Wonton for you . com

Notes: As an appetiser serve 2 per person, each with a small individual bowl of dipping sauce. 

As horderves, slice in half diagonally and set on a serving tray. With dipping sauces on the side

Tzatziki Sauce

Ingredients

• 2 cups plain Greek yogurt
• 4 cloves crushed garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh mint leaves
• 1 large cucumber - peeled, seeded and grated

Directions

1.     Line a wire strainer with cheese cloth and place over a bowl. Pour yogurt into cloth line strainer and place in the refrigerator overnight to strain most of the water has drained.

2.     Salt the cucumber and place into a wire strainer over a bowl. Let sit for 1 hour and allow water to drain out. Press excess liquid out of the grated cucumber.

3.     In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, pepper and mint. Chill the mixture for 1 to 2 hours.