BROWN RICE CHOCOLATE CHIP BANANA CAKE

4 large eggs, at room temp
2/3 cup turbinado sugar
¾ stick unsalted butter, melted and cooled
½ teaspoon vanilla extract
2 ripe bananas, smashed
1 ¼ cups brown rice flour
1 tablespoon tapioca flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips

 


 
Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch cake pan.

Beat the eggs, sugar, butter and vanilla extract in a large bowl until smooth. Whisk in the smashed bananas.

Sift the brown rice flour, tapioca flour, cinnamon, baking powder and salt together into a bowl; whisk them into the liquid mixture until well combined. Fold in the chocolate chips.

Transfer the batter to the prepared pan. Bake until the cake is set and lightly browned, 25 to 35 minutes.
 
Serves 8

BUCKWHEAT CHOCOLATE CAKE

5 oz semisweet chocolate, chopped

2/3 cup canola oil

8 oz unsweetened apple sauce

3 tablespoons maple syrup or honey

4 large eggs

1 teaspoon vanilla extract

1 cup buckwheat flour

1 teaspoon baking powder

½ teaspoon salt

 


 

Place the rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment paper.

Melt the chocolate with canola oil in a glass bowl in the microwave for 1 minute. Stir well to combine.

In a separate bowl whisk together the applesauce, maple syrup, eggs and vanilla. Whisk into the melted chocolate mixture. Sift in the rest of the ingredients. Whisk well to obtain a smooth batter.

Transfer the batter to the prepared pan. Bake until a skewer comes out clean, 30 minutes. Let cool on a rack.
 
Serves 8

GLUTEN-FREE CHOCOLATE CAKE

¾ cup canola oil
½ cup organic cocoa powder
¾ cup agave syrup (or 3/4 cup sugar)
4 eggs
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup brown rice flour
½ cup tapioca flour
½ teaspoon baking soda
½ teaspoon baking powder
½ cup mini chocolate chips

 


 
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a cake or bundt pan.

In an electric mixer, beat the oil and cocoa powder. Add the agave or sugar, eggs, vanilla and salt and beat again. Combine the brown rice flour, tapioca flour, baking soda and baking powder. Add to the wet mixture and beat until smooth. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 25 minutes. Cool the cake completely before unmolding.
 

Serves 8

GLUTEN-FREE BLONDIES

¾ cup almond butter or natural peanut butter, at room temp

4 tablespoons unsalted butter, softened

½ cup honey

½ teaspoon vanilla extract

2 large eggs

1 cup minus 1 tablespoon white rice flour

1 tablespoon tapioca starch

1 teaspoon baking powder

¼ teaspoon salt

½ cup semisweet chocolate chips

 


 

Position the baking rack in the middle of the oven. Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch square pan and line it with parchment paper.

In a large bowl, whisk the almond butter, softened butter, honey, and vanilla until well incorporated. Add the eggs and whisk until you obtain a smooth and shiny batter.

Whisk the flour, tapioca starch, baking powder and salt in a separate bowl. Fold the flour mixture into the almond butter mixture. Fold in the chocolate chips.

Spoon the mixture into the prepared pan. Smooth the surface with a spatula. Bake for 30 minutes or until the blondie is set and the top is crunchy.

Let cool. Unmold and cut into squares.

Serves 8

gluten-free blondies with almond butter and chocolate

CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES

2 cups brown rice flour

¼ cup corn or tapioca starch

1 teaspoon salt

1 teaspoon baking soda

5 ounces unsalted butter, softened

3/4 cup  turbinado sugar

2 eggs

1 teaspoon pure vanilla extract

12 ounces semisweet chocolate chips

 


 

Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Combine the brown rice flour, corn starch, salt, and baking soda in a large bowl.

In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well and mix in the chocolate chips. Cover with plastic wrap and refrigerate for at least 30 minutes until the dough is firm.

Drop small balls of dough the size of a tablespoon or two on the cookie sheet, about two inches apart. Bake them until golden but still soft in the center, 11 to 12 minutes. Transfer to a rack and let cool.

Makes about 20 cookies

CHOCOLATE HAZELNUT ICE CREAM

4 ounces bittersweet chocolate

2 tablespoons cocoa powder

1/4 cup honey (or 6 tbsps sugar)

2 cups heavy cream

4 egg yolks

7 ounces Nutella


Bring the chocolate, cocoa, honey and cream to a simmer in a medium saucepan over medium-low heat, stirring occasionally to melt the ingredients and combine them into a homogenous mixture. Remove from heat.

Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly and energetically. Let the mixture cool gently, about 5 minutes. Whisk in Nutella.

Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions. Freeze in a lidded container until set.

 

Serves 6

 

Adapted from a recipe by Nigella Lawson

CHOCOLATE GINGERBREAD SOUFFLE

For coating the ramekins
1 tablespoon unsalted butter, melted
¼ cup granulated sugar

For the soufflés
3 ounces good quality dark chocolate (60 or 70% cocoa)
2 tablespoons unsalted butter
1 tablespoon unsulphured molasses
¼ teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon ground cinnamon
A pinch of ground clove
3 egg yolks
4 egg whites
A pinch of cream of tartar


1 Preheat the oven to 375 degrees F.

2 Brush 4 small (3- to 4-ounce) ramekins with melted butter. Coat the buttered ramekins with granulated sugar by rotating the sugar around the bottom and sides. Tap out excess sugar.

3 Place the chocolate, butter, molasses, vanilla, ginger, cinnamon and clove in a large glass bowl. Microwave for 30 seconds. Stir and microwave for another 30 seconds until melted. Stir again to combine.

4 Stir the egg yolks, one at a time, into the chocolate mixture. The chocolate will turn a little thick and sticky.

5 Beat the egg whites with cream of tartar to soft peaks using an electric mixer with a whisk attachment. (Soft peaks means when you lift the whisk, the egg whites are starting to hold themselves but slowly fall back down after a second or two. Stiff peaks is when the egg whites hold themselves straight up without falling.)

6 Fold the egg whites into the chocolate mixture, a little at a time. Keep folding until the mixture is fluffy and has a light brown color but don’t over mix.

7 Divide the mixture among the 4 ramekins, filling them ¾ of the way up. Bake for 12 to 13 minutes until they’re nicely blown up. Do not open the oven during the baking process as that might prevent the soufflés from rising.

8 Serve immediately.

9 For a quick warm vanilla sauce to serve with the soufflés, simply melt vanilla ice cream until warm in the microwave or on the stovetop. Flavor it with a teaspoon of rum, if you wish. Poke a hole in the soufflé and pour in desired amount of sauce.

Serves 4

Gingerbread Soufflé

PEAR CHOCOLATE ALMOND TORTE

3 ounces dark chocolate, coarsely chopped
4 tablespoons unsalted butter
¼ cup muscovado sugar
3 eggs, preferably at room temp.
¼ teaspoon almond extract
1 cup almond meal
¼ teaspoon baking powder
2 medium Bosc pears, halved lengthwise, cored, and cut into 1/8-inch slices

For the glaze
2 tablespoons warm honey


Butter an 8-inch non-stick tart pan. Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees.

Melt the chocolate and butter in a large glass bowl in the microwave for 1 ½ minutes, at 30-second intervals.

Briskly whisk in the sugar, eggs and almond extract.

Combine the almond meal and baking powder, and whisk them into the mixture until you obtain a smooth batter.

Transfer the batter into the prepared pan. Fan out the pear slices on top.

Bake until set, for 20 minutes. Brush the pears with the warm honey glaze.

Let cool.

Serves 6

Pear chocolate amandine

FLOURLESS BLACK BEAN BROWNIES

1 (15-ounce) can no-salt-added black beans, drained and rinsed

1/4 cup cocoa powder

3 large eggs

1/3 cup melted butter

2 teaspoons vanilla extract

1/8 teaspoon salt

1/2 cup brown sugar

1/2 cup semi-sweet chocolate chips


Preheat the oven to 350°F. Butter an 8-inch square baking pan.

Place the black beans, cocoa powder, eggs, butter, vanilla, salt and sugar in the bowl of a food processor and process until puréed. Stir in the chocolate chips. Transfer the batter to the prepared pan. Bake the brownie until a toothpick comes out clean, 30 to 35 minutes. Cool and cut into squares.

Serves 6 to 8

Adapted from wholefoodsmarket.com

GLUTEN-FREE BROWNIES

6 tablespoons unsalted butter
10 ounces bittersweet chocolate chips
2 large free-range eggs
1/3 cup turbinado sugar
1 teaspoon vanilla extract
½ cup tapioca starch
1/8 teaspoon salt


Preheat the oven to 335 degrees F. Line an 8-inch square pan with parchment paper.

Melt the butter and chocolate in a large glass or plastic bowl in the microwave for 1 ½ minutes, stirring at 30 second increments. Set aside.

In a separate bowl, lightly whisk the eggs, sugar and vanilla extract, just enough to mix them (no need to aerate the eggs).

Add the egg mixture to the chocolate mixture and whisk well. Sift in the tapioca starch and salt, and whisk well to incorporate the ingredients. Pour the batter (which should be pretty thick and sticky) in the prepared pan. Place on the middle oven rack and bake 20 to 23 minutes, or until set but not completely dry.

Let cool and enjoy.

Serves 6 to 8