Gluten Free Garbanzo Bean Chocolate Cake
Ingredients
1 1/2 cups semisweet chocolate chips
1 (14 - 19 ounce) can garbanzo beans, rinsed and drained (alternative - use black or soy beans)
4 eggs, room temperature
1/2 cup sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
Directions
Use white chocolate chips & 1 - 2 Tbsp (finely minced) fresh mint or lavender leaves in place of the dark chocolate.
Need egg free? Use 1 cup mashed tofu OR banana & 1 teaspoon baking powder in place of eggs.
Ingredients
1 1/2 cups semisweet chocolate chips
1 (14 - 19 ounce) can garbanzo beans, rinsed and drained (alternative - use black or soy beans)
4 eggs, room temperature
1/2 cup sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
Directions
- Preheat the oven to 350°F. Grease and flour a 9 inch cake pan.
- Combine all the ingredients in the bowl of a food processor. Process until mostly smooth. occasionally stop & scrape down the corners to make sure chocolate is completely mixed. When you are done, there will be some small bits of bean and chocolate chip bits not completely blended. That is OK! It will bake well in the batter and add continuity of texture.
- Transfer the batter to the prepared cake pan.
- Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
Use white chocolate chips & 1 - 2 Tbsp (finely minced) fresh mint or lavender leaves in place of the dark chocolate.
Need egg free? Use 1 cup mashed tofu OR banana & 1 teaspoon baking powder in place of eggs.
Gluten Free Pizza that actually tastes good
(Based on a recipe by Zoe Singer, the gluten free baking goddess!) Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. It is also a great flat bread for pita and panini sandwiches. (Pictured: Gluten Free Pizza with olives and broccoli)
This recipe makes two 10-inch pies—perfect for two very hungry people or two to three pretty hungry people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top and broil when you need them.
Yield: Makes two (10-inch pizzas); 2 to 4 servings
Ingredients
For pizza crust
3/4 cup tapioca flour
1/2 cup white rice flour*
1/3 cup chickpea flour
1/3 cup sorghum flour
1 teaspoon xanthum gum
1 teaspoon fine sea salt
1/2 cup whole milk
¼ cup warm water
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
2 teaspoons sugar
2 large egg whites, lightly beaten
3 tablespoons plus 1 teaspoon extra-virgin olive oil
For topping
4 teaspoons extra-virgin olive oil tomato or pizza sauce 8-12 ounces fresh mozzarella, coarsely grated (about 1 1/2 - 2 cups)
1 ounce fresh, shredded Parmigian cheese (about 1/4 cup)
Toppings of choice
*Be sure to use white rice flour; brown will result in gritty pizza dough.
Special equipment:
Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper
Make pizza crust
In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 450°F. (Preheat until oven AND pizza stone or baking sheet are hot.)
Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (It is important that you use a parchment and hot baking sheet or stone to get the crust to rise. Otherwise, you will get a biscuit style crust, which is also nice but not light & airy.)
Top and broil pizzas
Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with a layer of parmigian cheese, then topped with the mozzarella. If desired, drizzle remaining 2 teaspoons olive oil over pizzas. Add toppings of choice. (note: if adding greasy toppings, do not drizzle the olive oil!)
Broil pizzas one at a time on the bottom or middle rack. Rotate as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 5 to 10 minutes.
This recipe makes two 10-inch pies—perfect for two very hungry people or two to three pretty hungry people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top and broil when you need them.
Yield: Makes two (10-inch pizzas); 2 to 4 servings
Ingredients
For pizza crust
3/4 cup tapioca flour
1/2 cup white rice flour*
1/3 cup chickpea flour
1/3 cup sorghum flour
1 teaspoon xanthum gum
1 teaspoon fine sea salt
1/2 cup whole milk
¼ cup warm water
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
2 teaspoons sugar
2 large egg whites, lightly beaten
3 tablespoons plus 1 teaspoon extra-virgin olive oil
For topping
4 teaspoons extra-virgin olive oil tomato or pizza sauce 8-12 ounces fresh mozzarella, coarsely grated (about 1 1/2 - 2 cups)
1 ounce fresh, shredded Parmigian cheese (about 1/4 cup)
Toppings of choice
*Be sure to use white rice flour; brown will result in gritty pizza dough.
Special equipment:
Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper
Make pizza crust
In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.
In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 450°F. (Preheat until oven AND pizza stone or baking sheet are hot.)
Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (It is important that you use a parchment and hot baking sheet or stone to get the crust to rise. Otherwise, you will get a biscuit style crust, which is also nice but not light & airy.)
Top and broil pizzas
Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with a layer of parmigian cheese, then topped with the mozzarella. If desired, drizzle remaining 2 teaspoons olive oil over pizzas. Add toppings of choice. (note: if adding greasy toppings, do not drizzle the olive oil!)
Broil pizzas one at a time on the bottom or middle rack. Rotate as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 5 to 10 minutes.
Hazelnut & Cherry Bread
Serves 4
Ingredients
½ cup sorghum flour
½ cup tapioca flour
½ cup white rice flour
½ cup fine cornmeal
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 Tablespoon orange zest
3/4 cup orange juice, freshly squeezed
1/4 cup butter, melted or oil
2 large eggs
1/2 cup dried cherries
1/2 cup- 1 cup hazelnuts chopped
1 Tablespoon raw sugar for the top
Directions
1) Preheat the oven to 350 degrees.
2) Sift all the dry ingredients together. Stir in the orange zest.
3) Mix all the liquid ingredients together in a separate bowl. Add the liquid ingredients to the dry ingredients and mix until just moistened.
4) Add the cherries and hazelnut and gently stir to evenly distribute.
5) Spoon the batter into a greased loaf or brownie pan. Top with raw sugar and bake for about 45 minutes. Once the bread is done, let it cool for 10 minutes in the pan before releasing to your cooling rack.
Note: This bread keeps well for up to several days in the refrigerator. The flavors intensify and the texture mellows. Just make sure it is tightly wrapped!
Ingredients
½ cup sorghum flour
½ cup tapioca flour
½ cup white rice flour
½ cup fine cornmeal
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 Tablespoon orange zest
3/4 cup orange juice, freshly squeezed
1/4 cup butter, melted or oil
2 large eggs
1/2 cup dried cherries
1/2 cup- 1 cup hazelnuts chopped
1 Tablespoon raw sugar for the top
Directions
1) Preheat the oven to 350 degrees.
2) Sift all the dry ingredients together. Stir in the orange zest.
3) Mix all the liquid ingredients together in a separate bowl. Add the liquid ingredients to the dry ingredients and mix until just moistened.
4) Add the cherries and hazelnut and gently stir to evenly distribute.
5) Spoon the batter into a greased loaf or brownie pan. Top with raw sugar and bake for about 45 minutes. Once the bread is done, let it cool for 10 minutes in the pan before releasing to your cooling rack.
Note: This bread keeps well for up to several days in the refrigerator. The flavors intensify and the texture mellows. Just make sure it is tightly wrapped!
Almond Crescent Cookies
Makes 12 small cookies
Ingredients
2 egg whites
8 Tablespoons confectioner’s sugar
1 teaspoon almond or vanilla extract
¼ cup sliced almonds
1 Tablespoon confectioner’s sugar
1 few drops of water
Optional: ¼ cup mini chocolate chips, shredded coconut or marzipan
Directions
1) Preheat the oven to 250F. Cover a cookie sheet with parchment.
2) Beat the egg whites until stiff but not dry. Add the sugar, 1 Tbsp at a time, beating well between additions. Add the vanilla half way through the sugar portions.
3) In a separate bowl, stir almond slices with 1 Tbsp sugar and just enough water to dampen the mixture. You can add optional ingredients to this.
4) Make 12 mounds of nut paste on your cookie sheet, shaped like crescent moons. Top with meringue batter. You can use spoons or a pastry bag. Place a few almond slices on the tops of each cookie.
5) Bake for 1 hour to overnight, until meringue cookies are completely dry.
Ingredients
2 egg whites
8 Tablespoons confectioner’s sugar
1 teaspoon almond or vanilla extract
¼ cup sliced almonds
1 Tablespoon confectioner’s sugar
1 few drops of water
Optional: ¼ cup mini chocolate chips, shredded coconut or marzipan
Directions
1) Preheat the oven to 250F. Cover a cookie sheet with parchment.
2) Beat the egg whites until stiff but not dry. Add the sugar, 1 Tbsp at a time, beating well between additions. Add the vanilla half way through the sugar portions.
3) In a separate bowl, stir almond slices with 1 Tbsp sugar and just enough water to dampen the mixture. You can add optional ingredients to this.
4) Make 12 mounds of nut paste on your cookie sheet, shaped like crescent moons. Top with meringue batter. You can use spoons or a pastry bag. Place a few almond slices on the tops of each cookie.
5) Bake for 1 hour to overnight, until meringue cookies are completely dry.
Zesty & Hearty Quinoa Salad
Serves 4 – 6
Ingredients
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas), drained
½ cup corn kernels
½ cup black beans
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 cup chopped fresh cilantro
1/2 cup shredded carrot
1 lime, cut into wedges
Directions
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20-25 minutes.
2. Once done, stir in all the other ingredients. Sprinkle with reserved chopped fresh cilantro, garnish with lime wedges & serve.
Quinoa Granola
Makes 2 to 3 cups
Ingredients:
1 cup quinoa flakes
½ cup quinoa, regular or sprouted
3 tablespoon pure maple syrup
3 tablespoon olive (or nut) oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon allspice
1/8 teaspoon nutmeg
1/4 cup flax seed
¼ cup chia seed
¼ cup hemp hearts
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. Rinse and thoroughly drain the regular quinoa. In a large bowl, stir together all the ingredients until the grains are thoroughly coated with the syrup & oil. Spread the mixture out as thinly as possible on the prepared baking sheet.
3. Toast the granola in the preheated oven until lightly golden brown, about 15 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.
Peruvian Quinoa & Vegetable Stew
Serves 4 to 6
Ingredients
½ cup quinoa
1 cup summer squash
2 cup onion
2 Tbsp olive oil
1 carrot
1 stalk celery
1 bell pepper
28 oz tomato (canned or very juice fresh)
1 cup vegetable broth
2 clove garlic
1 tsp chili powder
2 tsp cumin
¼ cup chopped fresh cilantro &/or parsley
1 teaspoon chopped fresh cilantro &/or parsley for garnish
1 lime quartered for garnish
Method:
1) Cook quinoa in one cup water, set aside.
2) Chop all veggies.
3) Sauté onion and garlic until the rawness is out but the onion is not yet starting to brown - about five minutes. Add carrot and celery, cook until starting to soften, about another five minutes. Add remaining ingredients (except the fresh herbs) and cook covered, with a simmer, for 15-20 minutes until veggies are tender & the taste is cooked enough for your preference.
4) Stir in quinoa and parsley/cilantro. Cook another few minutes. Serve.
Eli's Quinoa Oatmeal Cookies
Yields about 2 dozen
Ingredients
1/2 cup softened butter (or seed/nut oil of choice)
1 cup maple sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon water
3/4 cup quinoa flour
1 cup quinoa flakes &/or rolled oatmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cranberries
Method:
1) Preheat oven to 350°F.
2) Using an electric mix, cream butter and sugar until light & fluffy. Add egg, vanilla, and water, mix well.
3) In a separate bowl, combine flour, flakes, soda, powder and salt.
4) Add flour mixture to sugar and beat until combined. Mix in cranberries.
5) Drop by spoonfuls onto a greased cookie sheet and back for 10 minutes, or until lightly browned.
You can substitute 1 cup sprouted spelt flour for quinoa flour or raisins instead of cranberries. You can also add nuts like pine nuts, walnut &/or pecan pieces.
from Janie Quinn's ESSENTIAL EATING & Chef Bon’s friend Eli
Serves 4 – 6
Ingredients
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas), drained
½ cup corn kernels
½ cup black beans
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 cup chopped fresh cilantro
1/2 cup shredded carrot
1 lime, cut into wedges
Directions
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20-25 minutes.
2. Once done, stir in all the other ingredients. Sprinkle with reserved chopped fresh cilantro, garnish with lime wedges & serve.
Quinoa Granola
Makes 2 to 3 cups
Ingredients:
1 cup quinoa flakes
½ cup quinoa, regular or sprouted
3 tablespoon pure maple syrup
3 tablespoon olive (or nut) oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon allspice
1/8 teaspoon nutmeg
1/4 cup flax seed
¼ cup chia seed
¼ cup hemp hearts
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. Rinse and thoroughly drain the regular quinoa. In a large bowl, stir together all the ingredients until the grains are thoroughly coated with the syrup & oil. Spread the mixture out as thinly as possible on the prepared baking sheet.
3. Toast the granola in the preheated oven until lightly golden brown, about 15 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.
Peruvian Quinoa & Vegetable Stew
Serves 4 to 6
Ingredients
½ cup quinoa
1 cup summer squash
2 cup onion
2 Tbsp olive oil
1 carrot
1 stalk celery
1 bell pepper
28 oz tomato (canned or very juice fresh)
1 cup vegetable broth
2 clove garlic
1 tsp chili powder
2 tsp cumin
¼ cup chopped fresh cilantro &/or parsley
1 teaspoon chopped fresh cilantro &/or parsley for garnish
1 lime quartered for garnish
Method:
1) Cook quinoa in one cup water, set aside.
2) Chop all veggies.
3) Sauté onion and garlic until the rawness is out but the onion is not yet starting to brown - about five minutes. Add carrot and celery, cook until starting to soften, about another five minutes. Add remaining ingredients (except the fresh herbs) and cook covered, with a simmer, for 15-20 minutes until veggies are tender & the taste is cooked enough for your preference.
4) Stir in quinoa and parsley/cilantro. Cook another few minutes. Serve.
Eli's Quinoa Oatmeal Cookies
Yields about 2 dozen
Ingredients
1/2 cup softened butter (or seed/nut oil of choice)
1 cup maple sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon water
3/4 cup quinoa flour
1 cup quinoa flakes &/or rolled oatmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cranberries
Method:
1) Preheat oven to 350°F.
2) Using an electric mix, cream butter and sugar until light & fluffy. Add egg, vanilla, and water, mix well.
3) In a separate bowl, combine flour, flakes, soda, powder and salt.
4) Add flour mixture to sugar and beat until combined. Mix in cranberries.
5) Drop by spoonfuls onto a greased cookie sheet and back for 10 minutes, or until lightly browned.
You can substitute 1 cup sprouted spelt flour for quinoa flour or raisins instead of cranberries. You can also add nuts like pine nuts, walnut &/or pecan pieces.
from Janie Quinn's ESSENTIAL EATING & Chef Bon’s friend Eli