Gluten Free Chocolate Cake

Now this is a totally unique recipe for a delicious gluten free chocolate cake that will have your diners stumped about the main ingredient...whole garbanzo beans.  Who knew beans would be good in dessert as well!

2 1/4 cups garbanzo beans (cooked and drained if canned)
4 organic eggs
1 cup organic sugar or 1 1/4 cup honey
1 1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees and lightly grease an 8" round baking pan

• Blend beans in a food processor.  Add eggs and blend.  Add sweetener and blend. 
• Whisk together dry and add to food processor and blend.
• Pour in to greased pan, smooth top and bake about 40 min. or until a toothpick inserted into center comes out clean.  Cool in pan 15 min then flip out onto cooling rack.

Eat as is or make a chocolate ganache to pour over it or raspberry whipped cream or caramel or....ok I am getting way too excited here.  But you get the point.  Enjoy it with whatever makes you smile!

Morning Glory Muffins

Here is a recipe I created that will make your morning more glorious...

If you want to sub spelt flour for the all purpose flour, go for it!  Or maybe sub coconut oil for the vegetable oil.  You could also experiment with lessening the white sugar and subbing with a bit of maple syrup or honey.  As usual, I encourage you to play with your food, be creative and have fun!

And of course make every morning, glorious!

Stacey's Morning Glory Muffins

2/3 cup raisins
2 cups all purpose flour
1 1/2 cups organic sugar
1/2 cup whole wheat flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup chopped walnuts
1/3 cup raw sunflower seeds
1 granny smith apple, peeled, cored and diced
2 organic eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 Tablespoons water
1 Tablespoon ground flaxseed (or add more more egg instead of water/flax mix)
1 - 15oz can of crushed pineapple, drained.  Reserve 1/4 cup of the juice

• Preheat over to 375 degrees and lightly grease or line 24 muffin cups.
• Put raisins in a small bowl, cover with water and soak.
• In large bowl mix flours, sugar, spices, soda and salt.  Add nuts, seeds and apple.
• In separate large bowl combine eggs, oil and vanilla.  In a cup, whisk together water and flaxseed then add to large bowl.  Add pineapple and reserved juice
• Drain raisins and add to wet mix.  Add wet mix to dry mix and blend just until combined.
• Divide batter evenly among cups and bake about 15 min. or until toothpick inserted comes out clean.  Cool in pan 10 minutes then remove muffins and place on cooling rack.

Gluten Free Banana Bread

For all you fans of banana bread who either want to cut down on the amount of wheat you are consuming or who are gluten intolerant, here is a DELICIOUS recipe I created for you:

2 cups Gluten Free flour blend (I used Trader Joe's)
1/2 cup chopped pecans
1 Tablespoon chia seeds
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
2 organic eggs (try substituting 6 T water plus 2 T ground flax meal to make vegan)
1/2 cup maple syrup
1/2 cup coconut milk
1/2 cup vegetable oil (try coconut oil also)
1 teaspoon vanilla extract
2 mashed bananas (if you are able to find apple bananas try 4 of these!)

• Pre-heat over to 350 degrees and lightly grease loaf pan. 
• Whisk together dry ingredients in one bowl.  Whisk together wet ingredients in another bowl.  Add mashed banana to wet ingredients.  Form a well in the dry, pour in the wet and blend just until evenly mixed.
• Pour into loaf pan and bake 50-60 minutes.  Oven times may vary so make sure to insert a toothpick into center to test doneness.  Let cool for 15 minutes in pan, then insert onto cooling rack.  

I hope you enjoy this. I know me and my household of gluten free peeps sure did!

If you want more recipes on gluten free baking, check out my past blogpost that contains mexican chocolate chip cookies and sundried tomato basil muffins.  Bye Bye wheat, hello yum!