gluten-free chocolate treats
Celiacs deserve a little love, too!
the first recipe = chocolate quinoa cake with a fudgy chocolate (tofu!) frosting = everything a chocolate cake should be, gluten-free or not. (as long as you are patient and cook the quinoa really well, then blend it really, really well. quinoa crunchies = oops!)
the second recipe = brownies = everything brownies should be, gluten-free or not.
I'm 28 today. I must be getting old, because instead of using my birthday as an excuse to try some decadent recipe I've been eyeing, I'm going to keep it simple and allow The Grit to provide me with a (single!) slice of cake. ...
This cupcake was my creation for a certain contest that required the utilization of chocolate plus one or more of ingredients off a large list that included things like beets and bee pollen and adzuki beans. I played it sa ...
I was padding around kitchen the other night, tunes on, things happening in the oven, dishes everywhere. The contents of the coffee grinder had been evacuated in favor of some quinoa and millet; the scent of strong coffee ...
Quinoa Chocolate Cake (found here)
makes two layers (note: I halved both this recipe and the frosting)
2/3 cup white or golden quinoa
1 1/3 cup water
1/3 cup milk
4 large eggs
1 teaspoon vanilla extract
3/4 cup butter, melted and cooled (I subbed oil for half the butter)
1 1/2 cups sugar
1 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
Bring the quinoa and water to a boil in a saucepan; cover and simmer for 10 minutes. Turn off heat and let sit, covered, for another 10 minutes. Fluff with a fork and let cool.
Preheat oven to 350. Grease the sides of two 8″ cake pans and line the bottoms with parchment.
Blend quinoa in a food processor; add milk, eggs, vanilla, and butter and continue blending until smooth.
Whisk together sugar, cocoa, baking powder, soda, and salt; add to the processor and mix well. Divide batter between pans and bake for about 40 minutes, or until a toothpick comes out clean. Cool slightly in pan, then invert onto a wire rack to cool.
Chocolate (Tofu!) Frosting (from The Grit Cookbook)
(1) 12-ounce package firm silken tofu
3 cups dark chocolate chips
Drain excess liquid from tofu, then crush and place in a medium saucepan along with chocolate chips. Stir over medium heat until chocolate is very soft. Transfer to food processor; blend until very smooth. Cool to a spreadable consistency–may need to refrigerate for a bit if it’s hot in the room. This frosting will firm up just like ganache in the refrigerator (as shown in photo above), but will be pretty soft and very spreadable at room temperature (shown here.)
Gluten-Free Brownies (from gluten free goddess)
5 ounces dark chocolate
1/2 cup butter, vegan margarine, or oil
2 eggs
1 cup light brown sugar
1/2 cup almond flour
1/4 cup brown rice flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup chopped nuts or chocolate chips, optional
Lightly grease and line an 8×8 pan with parchment. Preheat oven to 350.
Melt chocolate and butter/margarine/oil; stir to combine. Let cool.
Whisk together eggs until frothy; add brown sugar and mix until smooth. Add melted chocolate mixture and mix well.
Whisk together almond flour, brown rice flour, salt, and baking soda; add to chocolate mixture along with vanilla and mix well. Spread batter in pan and bake 30-35 minutes, or until set; the top may crack. Cool completely before cutting, if you can.
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