Gluten-free Sugar-free Dairy-Free Chocolate Cake. No, really.
This
cake is really good. Especially if you haven't had chocolate cake (or
chocolate in any form) in a few years. Plus, it counts as breakfast
because it's got so many un-cake-like ingredients. I adapted this from a
coffee cake recipe at www.nourishingfoods.com. I promise that you will NOT taste the beans.
The Batter
1 15-ounce can small white beans, rinsed and drained
6 eggs
1/3 c. honey
1/4 c. melted coconut oil, plus more for greasing the pan
1/2 to 3/4 t liquid vanilla-flavored stevia (I use Sweetleaf)
5 T unsweetened soy milk, almond milk or regular old cow's milk, if you can have dairy
1/3 c. coconut flour
4 T unsweetened cocoa powder
1 1/2 t baking powder
3/4 t baking soda
1/2 t coarse salt, such as sea salt or kosher salt
The Topping
1/2 c unsweetened shredded coconut
Put the beans, eggs, honey, melted coconut oil and stevia in a food processor or blender and puree until smooth. Then add all of the dry ingredients.
Pour the batter into a greased 9 x 13 inch pan and put in a preheated 325 degree oven. After 10 minutes, when the batter has begun to set, sprinkle the coconut evenly over the top of the batter. Bake for an additional 25 minutes.
Let cool for 5 minutes in the pan and slice into 16 servings. Serve warm or room temp. If you don't eat it all up the first day, tightly cover and refrigerate the rest for up to 3 days.
Decidedly Rich Honey Pannacotta
This is a fabulous way to enjoy a sweet, decadent dessert without cane sugar and gluten. Don't misunderstand. This isn't exactly something I'd serve to a diabetic. Notice I said it doesn't have "cane sugar". It is super-sweet.
1 package (1/4 oz.) unflavored gelatin
1 c. half and half
2 c. heavy cream
1/3 c. honey
pinch of salt
Pour the half and half into a small saucepan and sprinkle the gelatin over it. Let this sit for 3 or 4 minutes to soften the gelatin. Now heat the mixture over medium-low heat until the gelatin dissolves. Slowly add the heavy cream, honey and salt and heat through. Do not allow the mixture to boil.
Pour into 6 teacups or small ramekins and refrigerate for 6 hours or overnight. Serve sprinkled with cinnamon or unsweetened cocoa powder. Or you can shave a bit of 100% cocoa bitter chocolate (I like Ghirardelli) on top. Very nice with espresso or good strong black tea.
The Batter
1 15-ounce can small white beans, rinsed and drained
6 eggs
1/3 c. honey
1/4 c. melted coconut oil, plus more for greasing the pan
1/2 to 3/4 t liquid vanilla-flavored stevia (I use Sweetleaf)
5 T unsweetened soy milk, almond milk or regular old cow's milk, if you can have dairy
1/3 c. coconut flour
4 T unsweetened cocoa powder
1 1/2 t baking powder
3/4 t baking soda
1/2 t coarse salt, such as sea salt or kosher salt
The Topping
1/2 c unsweetened shredded coconut
Put the beans, eggs, honey, melted coconut oil and stevia in a food processor or blender and puree until smooth. Then add all of the dry ingredients.
Pour the batter into a greased 9 x 13 inch pan and put in a preheated 325 degree oven. After 10 minutes, when the batter has begun to set, sprinkle the coconut evenly over the top of the batter. Bake for an additional 25 minutes.
Let cool for 5 minutes in the pan and slice into 16 servings. Serve warm or room temp. If you don't eat it all up the first day, tightly cover and refrigerate the rest for up to 3 days.
Decidedly Rich Honey Pannacotta
This is a fabulous way to enjoy a sweet, decadent dessert without cane sugar and gluten. Don't misunderstand. This isn't exactly something I'd serve to a diabetic. Notice I said it doesn't have "cane sugar". It is super-sweet.
1 package (1/4 oz.) unflavored gelatin
1 c. half and half
2 c. heavy cream
1/3 c. honey
pinch of salt
Pour the half and half into a small saucepan and sprinkle the gelatin over it. Let this sit for 3 or 4 minutes to soften the gelatin. Now heat the mixture over medium-low heat until the gelatin dissolves. Slowly add the heavy cream, honey and salt and heat through. Do not allow the mixture to boil.
Pour into 6 teacups or small ramekins and refrigerate for 6 hours or overnight. Serve sprinkled with cinnamon or unsweetened cocoa powder. Or you can shave a bit of 100% cocoa bitter chocolate (I like Ghirardelli) on top. Very nice with espresso or good strong black tea.
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