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BTD Forums  /  Cook Right 4 Your Type  /  Chocolate or carob cake
Posted by: ruthiegirl, Friday, January 20, 2012, 4:57pm
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1422

I made this two weeks ago (without carefully measurieng ingredients) with cocoa, and last week with carob. It was yummy  both times, but we prefer the cocoa in my family. This week we used a mixture of cocoa and carob because we didn't have enough cocoa in the house. It's in the oven right now.  :)
Posted by: 14922 (Guest), Friday, January 20, 2012, 5:13pm; Reply: 1
Sounds great!
Posted by: Jane, Friday, January 20, 2012, 5:27pm; Reply: 2
I made some blond brownies last night.  Recipe was from Elana's Pantry.  1 jar of creamy almond butter, 1 cup of dark chocolate chips, 1 cup of agave (I think a little less would be fine), 1 tsp. of baking soda, 1/2 tsp of seasalt and 2 eggs. I added 1 tsp of organic vanilla.  Unbelievably rich and delicious and SO easy.

Just blend the almond butter, add the dry ingredients and blend, then the agave and eggs.  Add 1/2 the chocolate chips and blend a little.  Grease a 9/14 pan (I used ghee and pyrex 9x14), spread the mixture and sprinkle the rest of the chocolate chips.  Bake for 35 minutes at 325 degrees.  

Only problem is not eating too many!  Bet your kids would love them Ruthie.  You can sub other sweeteners if you don't have agave...read the feedback on the recipe and some people have used maple syrup or honey or a mix.
Posted by: Dianne, Friday, January 20, 2012, 5:58pm; Reply: 3
Ruthie - looking forward to see how you like this next batch. I made brownie/adzuki brownies with 100% carob (diamond) but much prefer the chocolate (neutral) which if I eat too much disturbs my liver. Chocolate is much yummier.

Jane - I want to try this with pecan butter (diamond) this sounds really yummy and easy. Then I will freeze some. Nice to have when are running around and need some fuel with a cup of green tea.

Thanks for sharing!
Posted by: ruthiegirl, Friday, January 20, 2012, 6:41pm; Reply: 4
The problem is that I can't find any chocolate chips made with compliant sweeteners, and it's WAY too much work to melt baking chocolate, stir in molasses and/or agave, and then shape into little chips before hardening.

I'm very happy with this cake recipe  because it's 100% compliant for everybody in the family; it's nut free, dairy free, and nonnie-friendly. It's not egg free (I'll let somebody else experiment with that) and if anybody's allergic to rice they can play around with other flours.

This is a cake I can eat and that I can serve to friends with nut allergies. Nut allergies are common enough in my kids' circle of friends that I want to make nut-free treats for sharing. There's one kid with an egg allergy, but he's also allergic to so many other things that he won't eat anything I cook anyway.
Posted by: Jane, Friday, January 20, 2012, 7:11pm; Reply: 5
Ruthie,
Have you looked at elanaspantry.com?  There are lots of recipes there for all kinds of allergies.  I think this recipe could be made without the chips but just using cocoa powder.  I know I saw some recipes on the site that used cocoa.  She's constantly coming up with new substitutions and there might be some recipes that are appropriate.  
Jane
Posted by: ruthiegirl, Friday, January 20, 2012, 7:24pm; Reply: 6
I'm not a big recipe person. I prefer to dump and mix and get creative in the kitchen. Every once in a while, I put in a bit of effort to measure what I throw together, so I can share the recipe with others. I think I'll be making this particular cake every Friday for the next few months.
Posted by: honeybee, Saturday, January 21, 2012, 12:31am; Reply: 7
I am not a big recipe person either - but they sure can be a great place to start the creative process. A lil inspiration here and there...

Jane - those blond brownies have got me very inspired!  :D
Posted by: Possum, Saturday, January 21, 2012, 12:36am; Reply: 8
Ruthie -  Choc Chips - Gluten Free, Vegan, Soy Free, Nut Free

"6 Tablespoons good quality unsweetened cocoa powder
6 Tablespoons coconut oil that has been gently melted (melt just until it is liquid)
1 teaspoon vanilla extract
2 Tablespoons pure maple syrup or other sweetener of your choice*

*Note on sweeteners:
You can use liquid or solid sugars here, such as palm sugar, cane sugar (brown or white), molasses, honey, etc. I have not tried stevia but it should work.

You may want to add more sweetener to your chocolate chunks; I didn't want mine too sweet. Adding a bit more sweetener, up to 4 Tablespoons of maple syrup did not change my final results.

Combine all ingredients in a glass dish, such as a glass loaf dish. I use one that is 8x4-inches. Stir until everything is mixed well, then chill for about 30-40 minutes, or until the chocolate is solid.

Use a knife to cut into desired size chunks. Scoop out the chunks with a spoon. I start on one corner of the dish and run the tip of my spoon down the side of the dish, all the way around, then scoop out the chunks. You will have some small bits flake away, but mostly the chunks will come out whole.

I scooped these using this method and put them right on the plate without arranging them at all so you could see exactly what to expect when you make them.)"
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