Archive for March, 2014

Kerri’s Flourless Gluten Free Chocolate Raspberry Walnut Torte

March 26, 2014

This is what Kerri made for my birthday.

 

Ingredients:

Unsalted Butter at room temp.

1/4 cup unsweetened cocoa powder, plus a dusting for the pan

1/2 virgin coconut oil plus 1 teaspoon (available at office)

10 oz. 85% dark chocolate, chopped (available at Trader Joes)

1 1/4 cup coconut sugar (available at office)

4 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon coarse sea salt

1/2 cup ground toasted walnuts plus 2 tablespoons finely chopped  walnuts

12 raspberries

 

Directions:

1. Preheat oven to 350 degrees. Butter a 9 inch round cake pain, line bottom with parchment, than butter parchment and dust with cocoa

2. Melt 1/2 cup coconut oil and 8 oz. chocolate in a double boiler until smooth then whisk in coconut sugar.  Whisk in 1 egg at a time followed by cocoa, vanilla, salt, then fold in ground walnuts. Spread batter in pan.

3. Bake until set about 35 minutes. Let cool for several hours; then run a knife around the edge to loosen and remove from pan.

4. Melt remaining 2 oz. of chocolate and 1 teaspoon of oil in a double boiler and spread on cake.  Sprinkle chopped walnuts in center and raspberries around the edge.

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Gluten Free Dairy Free Irish Soda Bread

March 11, 2014

Gluten-Free and Dairy Free Irish Soda Bread is adapted from a recipe by Connie Sarros, “Leprechaun Bread” which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.

 

If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter- the rich, deep yellow, super creamy butter from Ireland.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 2 cups gluten-free all purpose flour mix ( I used Bob’s Red Mill Pizza Crust Mix with great results)
  • 1/2 teaspoon salt
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon honey OR 1 tablespoon sugar
  • 1 tablespoon cold dairy-free butter substitute, cut in small pieces (see note)
  • 1/2 cup currants OR raisins
  • 2 large, lightly beaten eggs
  • 1 cup minus 1 tablespoon light, canned coconut milk (see note)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon gluten-free mayonnaise
  • 2 teaspoons baking soda
  • Extra gluten-free flour to shape dough
  • Extra coconut milk to brush on loaf before baking
  • Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.

Preparation:

Preheat oven to 375° F / 190° C

Line a small baking sheet with parchment paper or lightly grease.

Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!

  1. Sift all dry ingredients EXCEPT baking soda. Pour into a medium mixing bowl.
  2. Use hands to work cold butter substitute into flour mixture. Add currants.
  3. Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.
  4. Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.
  5. Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.
  6. Use a sharp knife to cut an “X” on the top of loaf.
  7. Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.
  8. Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
  9. Serve warm

Serves 6