Chocolate Quinoa Cake

Naturally Gluten-Free Dessert

CHOCOLATE QUINOA CAKE

12 -16 servings

INGREDIENTS

Cake

2 cups Cooked Quinoa, loosely packed

1/3 cup Milk

4 Eggs

1 tsp Vanilla

3/4 cup soft Butter

1 1/2 cups White Sugar

1 cup Unsweetened Cocoa Powder

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp fine Sea Salt

Frosting

2 cups Heavy Whipping Cream

1 cup Semi-Sweet or Dark Chocolate Chips

DIRECTIONS

Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)

Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.)

Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined. Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.

Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. Use a mixer to whip the chocolate cream into soft peaks. Place one cake layer upside down on a plate. Scoop half the frosting onto that layer and gently spread it across almost to the edge. Place the other layer on top of the frosting and top with the remaining frosting. You can frost the sides if you like. Chill 2-3 hours before serving to allow the frosting to set.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Zucchini Brownies

Naturally Gluten-Free Desserts

ZUCCHINI BROWNIES

Makes 16 brownies

INGREDIENTS

1 Cup Almond Butter

2 Medium Zucchini, unpeeled, shredded

1/3 Cup Honey

1 Large Egg

1 Tsp Vanilla

1 Tsp Baking Soda

½ Tsp Cinnamon

1 Cup Semisweet Chocolate Chips, melted

DIRECTIONS

Preheat oven to 350 F

Grease a 9 x 9-inch baking pan

In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Boston Baked Beans

Naturally Gluten-Free Meals 

BOSTON BAKED BEANS 

INSTRUCTIONS 

2 Lbs Navy Beans, soaked overnight 

1 Lb Salt Pork or Thick Slab Bacon, cut into chunks 

1 Large Onion, cut up 

½ Cup Catsup 

¾ Cup Molasses, (not blackstrap) 

½ Cup Brown Sugar 

1 Tbls Salt 

1 Tsp Dry Mustard 

¼ Tsp Garlic Powder 

DIRECTIONS 

Preheat oven 350 F 

Bean Pot or Dutch Oven 

Soak beans overnight in club soda. In the morning rinse and drain the beans and remove any stones. Place the beans in a large pot, over high heat, and cover with water. Add a generous pinch of salt. Bring to a boil; reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. 

In a large oven safe Bean Pot or Dutch Oven, place onion on bottom and add the tender beans. Reserve the cooking water, do not discard. 

In separate bowl mix remaining ingredients and pour over beans. Add enough reserved bean-cooking water to just barely cover beans, stir gently, leveling out beans so that none are sticking up above the liquid level. Cover and place in preheated oven for 5-6 hours. 

Check beans once or twice per hour during baking, and stir beans gently. Add a bit of cooking water if needed to submerge the top ones, leveling them out each time. As the beans cook and get soft some will begin to split and the sauce will thicken. Remove the cover for the last hour and stop adding liquid unless the level becomes too low. Taste the beans for doneness and flavor. If necessary cook another hour or so. 

When done, remove beans from oven and stir them very well. The sauce should form a thickened, starchy glaze. Serve while still warm from the oven. Leftovers can be stored in a covered container in the refrigerator and enjoyed warmed up or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chinese Honey Chicken

Naturally Gluten-Free
Chinese Honey Chicken

Serves 4 people

INGREDIENTS

1/3 Cup Honey

2 Tbs Coconut Aminos

1 Tbs Apple Cider Vinegar

1 Tsp Sesame Oil

½ Tsp Crushed Red Pepper Flakes

½ Cup Cornstarch

2 Tbs Brown Sugar

1 Egg, whisked

1 Lb Chicken Breasts, cubed

3 Tbs Olive Oil

1 Thai Chili Pepper, seeded & sliced

3 Cloves Garlic, minced

2 Tbs Green Onions, diced

INSTRUCTIONS

In a small bowl, whisk honey, coconut aminos, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.

Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate. Place the whisked egg in a separate shallow bowl. Add the chicken to the egg, and then coat it in the cornstarch mixture. Set the chicken aside on a clean paper towel. Add the olive oil to a large skillet over medium-high heat. Once the oil has warmed, add the chili pepper, garlic and coated chicken.

Cook the chicken until slightly brown on all sides. Pour the honey sauce over the chicken, sauté 2-3 minutes. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes. Top with the diced green onions and serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chuckwagon BBQ Sauce Vintage Recipe

Naturally Gluten-Free Condiments

Chuckwagon BBQ SAUCE

Makes 4 Cups

50 Year Old Vintage Recipe

 

INGREDIENTS

¼ Cup Oil

1 Medium Onion, minced

2 Tbls Cider Vinegar

3 Tbls Lemon Juice

1 Cup Tomato Sauce

1 Cup Water

2 Tsp Angostura Bitters

1 Tsp Salt

1 Tsp Celery Salt

1 Tbls Mustard

2 Tbls Brown Sugar

1/8 Tsp Cayenne Pepper

 

DIRECTIONS

In a medium sauce pot cook onion in oil until lightly brown and caramelized.  Add remaining ingredients and simmer for 20 minutes or until sauce begins to thicken. Pour into glass jars and cover tightly. Store the sauce in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida