Gluten-Free Chocolate Chip Baby Cakes -- Don't blink, because they'll be gone!

I whipped these little cuties up in just a few minutes. They are mostly virtuous, but just a little naughty. Sound like anyone you know? The chocolate is our usual fave, callebaut, which makes no excuses. It is a fabulously balanced tasting dark chocolate chip that I can't recommend highly enough. If you've never had the pleasure and are a chocolate lover, you might like to check it out. Callebaut also makes organic fair-trade chocolate, but I've yet to come across it. When it comes to a cake like this, or even chocolate chip cookies, I would absolutely recommend using the best quality chocolate you can get your hands on. The taste makes all the difference in the world. And real, good quality chocolate is a super-food. Which makes it guilt free, right? ;)

These cakes are full of blood-sugar stabilizing ingredients such as chia seeds and high protein flours. The sweeteners in these cakes are agave and coconut sugar. I chose agave for its uncomplicated and bright sweetness, but just used 2 tbsp of it. The addition of 2 tbsp of coconut sugar gives a darker sweetness with more depth and more complex flavours. That works out to 1/2 tsp of coconut sugar and 1/2 tsp of agave in each cake.

I know that people with blood sugar issues such as hypo-glycemia or diabetes need to be careful when indulging in sweets. However, with the small amount of sugar in dark chocolate and the small amount of agave and coconut sugar added to this recipe, the sweeteners are well offset by the protein rich ingredients and the chia. If you are very sensitive, you could safely halve the quantity of chocolate in the cakes. The cakes are too chocolaty for me the way they are, but my boys -- chocolate lovers both -- were very happy with them.

Also, I ran out of eggs, so instead of 2, I used 1 and 1 tsp egg replacer. OOPS.

ingredients:

2 tbps extra virgin coconut oil

3/4 cup warm water

1 egg

1 tsp egg replacer + 1/4 cup cool water (combined)

1/2 tbsp apple cider vinegar

2 tbps clear agave

2 tbsp coconut sugar

1/2 tsp sea salt

1 tsp ceylon cinnamon

1 tsp ground vanilla bean

2 tbsp ground chia

1 cup almond meal

1/4 tsp baking soda

2 tbsp coconut flour

1/4 - 1/2 cup chocolate morsels (Callebaut!)

directions:

preheat the oven to 345

1. combine the coconut oil and the warm water to melt the oil

2. add the agave and coconut sugar

3. add the vinegar

4. make sure the mixture is no longer warm and beat in the egg

5. mix in the egg replacer and water

6. stir in the salt, vanilla, and cinnamon

7. add the chia

8. add the almond flour

9. add the baking soda

10. add the coconut flour

11. add the chocolate morsels

12. scoop into prepared muffin cups, and bake at 345 for 37-40 minutes in the upper half of the oven

makes 12 cakes

Gluten free cakes of this ilk are fragile, and need to cool in their cups for a while before they are taken out onto a cooling rack. Store in an air-tight container in the fridge ... but don't blink ...

Chocolate Chip Cookies -- a gluten-free, sugar-free, dairy-free, vegan twist on a traditional favourite

Continuing in my vein of gluten-free treats, I decided to make chocolate chip cookies this morning after Elaine requested a gluten-free, sugar-free chocolate chip recipe. Of course, the chips are not sugar free, but let's not quibble over good quality chocolate, folks. We used the evil Callebaut morsels, however you can use whatever chocolate chips please you most.

The ground chia seed will help moderate the effects of the sugar anyway, as will the mix of almond flour and coconut flour. The rest of the sweetener is coconut nectar, and coconut sugar, which fortunately tend not to affect blood sugar, even in those who are sensitive.

Importantly, they taste good!

So, Elaine, this one's for you.


ingredients:

1/4 cup extra virgin coconut oil
1/4 cup coconut nectar
1/4 cup hot water

1 tsp egg replacer + 2 tbsp water, combined (or 1 organic egg, preferably extra large)

1 1/2 tsp ground vanilla bean (or 1 tbsp vanilla extract)
2 tsp cinnamon (I like ceylon cinnamon)
1/4 tsp sea salt
1/4 cup finely ground chia seeds

1 cup almond flour
1/4 tsp baking soda
1/4 cup coconut flour


1/4 cup chocolate morsels, chips, or what have you

a plate of coconut sugar for rolling the balls in


directions:

preheat the oven to 345

1. combine the coconut oil, coconut nectar, and hot water
2. mix in the egg replacer/water mixture or egg
3. add in the vanilla, cinnamon, sea salt, and finely ground chia seed
4. add the baking soda and almond flour
5. stir in the coconut flour last before the chocolate, and combine very well to make a dough
6. mix in the chocolate chips
7. roll the dough into balls, roll the balls in a dish of coconut sugar, and flatten the balls onto a lined baking sheet
8. bake the cookies at 345 for 20 minutes
9. store them in an airtight container when fully cool (and hide them from the cookie monster -- I shall name no names)

Baby Cake Vegan Brownie -- Baby Cake #1

Vegan Brownie

When you read this recipe, as I mentioned, you will see similarities between this and my first posted recipe for Chocolate Muffins. However, I shall simply post the recipe in entirety with the changes, and you can do with it what you wish. I know you must be shaking your head in disbelieving awe. Could something so good for you actually taste this good? The answer is: damn, I hope so. 

My son had one after dinner last night. His opinion was: "This tastes real good." He repeated this sentence about 15 times whist gazing at his chocolate delight. I know, I know. You're casting my words back at me. You're thinking: "That's the kid who ate a cigarette butt. What does he know?" When I asked my husband what he thought of the brownie, he merely stuffed another one in his mouth and grunted. So, kindly and gentle reader, it comes down to you. Vegan Brownie -- yea or nay?

ingredients:

1 3/4 cup filtered water, warmed

1 cup pitted honey dates

1/4 cup clear agave

1 tbsp pure vanilla extract

1 tbsp raw apple cider vinegar

1/4 cup extra virgin coconut oil

2 tsp egg replacer + 4 tbsp filtered water

1 tsp sea salt

1 or 2 tsp cinnamon

3/4 cup raw cacao (or cocoa powder)

1/2 cup pecan meal

1 cup almond meal (blanched)

1 cup kamut pastry flour (whole grain)

1/2 tsp baking soda

1/2 cup Callebaut chocolate morsels

extra Callebaut morsels to decorate the top

directions:

preheat oven to 345

1. soak dates in water for 10 minutes, and then puree dates in the water. (It's a good idea to check each date to make sure the pit has indeed been removed. Just give it a squeeze)

2. add rest of 'wet' ingredients and puree again

3. stir in dry ingredients one by one. Add the chocolate morsels after everything else has been well combined. I often find it easier to add the baking soda before the kamut flour to ensure even distribution.

4. scoop batter into prepared muffin tins. I use silicone cups placed on a baking sheet. They need to be oiled the first couple of times you use them, but after that are amazingly non-stick, and wonderfully non-wasteful. Decorate the top of the brownies with a few chocolate morsels. This is optional. Not really. Just do it.

5. bake for 30 minutes in the center of the oven

6. remove from oven when the top feels slightly springy to your touch

7. remove brownies from muffin tins or silicone cups a few minutes after removing from oven.

8. Hide them quickly.

makes 24  brownies


(If you can correctly identify where the quote below comes from, you win a vegan brownie!)

yum

yum

extra yum

Chocolate Banana Cakes

One of these things is not like the other ... wait a minute. Scratch that. Neither of them are like the other. In one small way. Okay, I'll admit it. They are almost identical. :)

They are both delectable chocolate banana cakes made with a couple of over ripe bananas just begging for a chance at fate. They both have everyone's favourite superfood -- raw cacao. They both contain very little sweetner and a decent amount of protein. In fact, they are identical in every respect except for one naughty little detail. The bottom cake contains an addition of a few decadent morsels of Callebaut dark chocolate ...

Now, I have to confess I'm not much of a chocolate eater, and I tend to turn up my nose at banana. (Cooked is okay, but raw? Erk.) However, I live with a couple of true chocolate lovers and banana eaters. My little son's first experience with chocolate was raw cacao nibs, which taste to me exactly like dirt. However, to him they are wonderful. I guess I don't  need to bring up the cigarette butt eating incident again, but ...

These little cakes were very popular in our house. We did half the batch with Callebaut morsels, and half sans. The raw cacao make them taste gratifyingly chocolately even without the punch of the chocolate. However, my husband will attest that they certainly aren't harmed in any way by the addition. ;)

ingredients:

1/4 cup extra virgin coconut oil

1 cup milk

2 eggs

1/4 cup clear agave

1 tbsp vanilla extract

2 over ripe bananas (about 1 cup)

1 cup pecan meal

1/2 tsp sea salt

1 tsp cinnamon

dash of freshly ground black pepper (optional)

1/4 cup raw cacao powder (or cocoa if you must ;))

1 cup kamut flour (finely milled, pastry flour texture, whole grain, please)

1/2 tsp baking soda

1/4 to 1/2 cup of high quality chocolate morsels

directions:

preheat oven to 345 and prepare 24 muffin cups (or use a rectangular pan if you prefer)

1. lightly warm the milk and oil together to melt the oil (coconut oil is a solid below 24 degrees)

2. add agave, and eggs, and stir briskly to combine

3. add vanilla

4. lightly mash the bananas (don't puree), and stir into the wet ingredients

5. stir in the pecan meal, sea salt, cinnamon, and black pepper

6. stir in the raw cacao and baking soda

7. add the kamut flour and mix thoroughly

8. if you are not adding chocolate morsels, spoon the batter into 24 muffin cups

9. if you are using chocolate morsels, add 1/2 cup chocolate morsels to the batter, and spoon the batter into 24 muffin cups

10. if you are adding chocolate to half the recipe as we did, spoon the batter into 12 muffin cups, then add 1/4 cup chocolate to the remaining batter, and spoon the remaining batter into 12 more muffin cups.

11. bake at 345 for 22-24 minutes in the upper half of the oven, or until the tops spring back when pressed lightly with a brave finger.

12. use them to bribe your husband to clean up his room.

Organic Chocolate Chip Cookies -- Happy Hallowe'en

These cookies are neither vegetarian -- they contain butter, milk, and eggs -- nor are they particularly healthful, although they do contain all organic ingredients. They are, however, very tasty. This recipe makes a soft cookie that is crisp on the outside when fresh. They keep well, and are enjoyable even a week later. They are also free of chemicals and preservatives, don't contribute in anyway to Big Tobacco (most of the candy companies are actually owned by Big Tobacco), and are thus my Hallowe'en shellout of choice. I'm baking a big double batch of them, and will individually wrap the cookies, and label them with my name, address, and the ingredients used. No doubt some people will opt to throw out rather than enjoy homemade Hallowe'en goods. However, we did the same last year, and they were very well received.


ingredients:

1/2 cup butter (melted)
1 cup organic cane sugar
1/2 cup milk
2 eggs
1 tbsp vanilla extract

1 tsp sea salt
1 tbsp cinnamon

2 cups large flake oats

1 tbsp apple cider vinegar

1/2 tsp baking soda

2 cups unbleached pastry flour

1 cup chocolate chips (our favourite isn't organic -- callebaut morsels ... sooooo good)


directions:

1. combine butter and sugar
2. mix in the eggs
3. stir in the milk
4. add the vanilla
5. add the cinnamon and the sea salt
6. stir in the oats
7. add the apple cider vinegar
8. at this point, it is important to let the mixture sit for a good 10 minutes. This will allow the oats to soften and soak a little, which will help the cookie have a soft and chewy texture instead of a crumbly texture.
9. add the baking soda and stir
10. add the flour, and mix well
11. add the chocolate chips, and stir well.
12. drop by spoonful onto a lined baking sheet. Flatten and shape with a damp fork.
13. bake in a preheated oven at 345 for about 15 minutes

makes 3 dozen (large) cookies