Tag: Apple sauce


Feb
2014

Lava Cake with Chocolate Sauce ( Paleo/ Gluten Free/ Grain Free/ Dairy Free)

categories: Cakes & Cupcakes, Grain Free, Paleo

As many of you know, I LOVE CHOCOLATE !!! But you already knew that didn’t you?

With Valentine’s Day on Friday why go out for dinner? The restaurants are going to be ridiculously busy, not to mention expensive. We don’t go out for dinner for Valentine’s. Instead I make a nice dinner and dessert. It is much more romantic and intimate to spend the evening at home.

Put out a nice table cloth, maybe candles, or have a picnic on the floor. I usually bbq steak, but we have had so much snow this year that I can’t get to my bbq. So I will pick from one of my favourites.

Grain Free Cabbage Rolls

Sweet Beef and Veggie Stir Fry

Chicken Wings or Ribs with Honey Garlic Sauce

Goat Cheese Stuffed Chicken

Meat Lasagna

Bacon Wrapped Chicken

Or pick one of your favourites to make. It doesn’t have to be fancy. Just spend the time together!

The best part is to make a great dessert!!!

Grain Free Lava Cake

Lava Cake (Gluten Free/ Grain Free/ Dairy Free/ Paleo)

6 oz. Dark Chocolate(dairy free) Plus 6 extra squares

2 eggs plus 1 egg white

1/3 coconut oil or butter(if dairy is tolerated)

1/4 c. honey or maple syrup

1 tsp. vanilla

1/3 c. apple sauce

2 Tbsp. coconut flour

Preheat oven to 375 degrees.

In double boiler** melt chocolate and coconut oil/ butter. Take off heat; add vanilla.
In another bowl beat eggs and honey, stir in melted chocolate, then apple sauce, then flour.
Grease 6 ramekins with coconut oil and dust with 1/4 tsp. cocoa. Put batter half way up muffin tins. Put in square of dark chocolate, then top up batter. Makes 6 cakes.

Bake for 9-10 minutes, the sides will be somewhat firm but the middle soft.
Let cool 5 minutes. Loosen edges with sharp knife, place plate over ramekin and invert/flip over. Your cake should come out clean, but if it doesn’t just cover it with sauce and no one will know 😉 Top with whipped coconut cream. or caramel sauce or

Chocolate Sauce:

Melt together over low heat:

1/4 c. coconut oil or butter(if dairy is tolerated)

1/4 c. honey or maple syrup

1/4 c. raw cacao or cocoa

1/4 c. milk alternative

Pour sauce over lava cake.

Lava Cake with Chocolate Sauce

I have frozen these. Defrost, warm slightly in microwave or 250 oven for five minutes and cover with sauce.

** If you do not have a double boiler you can use a small sauce pan and a larger metal bowl for the top.

Shared On: Food on Friday, Gluten Free Fridays. Whole Foods Friday, MMM Link Up, Gluten Free Round Up, In and Out of the Kitchen, Gluten Free Wednesdays, Allergy Free Wednesday, Fat Tuesday, Food Allergy Love Fest


Apr
2013

Blueberry Muffins (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Muffins & Quick Beads, Soft Diet

Years ago I when my daughter and I would go looking for yards sales, I would get her a donut and to be healthier I would get a muffin. I didn’t realize back then that I should have just eaten the donut because the muffin was full of so much saturated fat.

Onto present day, I can’t buy muffins or donuts when I’m out anyway. I’m almost glad that I found out that I had food allergies. It made me really look at what I was eating and how I was cooking. I thought that I was making healthy choices before. Now I know that I am making much healthier choices! 🙂

These blueberry muffins are filled coconut oil and ground flax which are healthy fat choices, as well as brown rice flour and sorghum flour. A wonderful healthy, fiber and protein filled muffin 🙂

Blueberry Muffins

Blueberry Muffins (Gluten Free/ Dairy Free/ Refined Sugar Free)

1 c. gluten free flour mix

1/2 c. sorghum flour or teff flour (or omit and just use 1 1/2 c. flour mix)

1/4 c. ground flax

3/4 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

3/4 c. palm sugar (or desired granular sugar)

1 c. almond milk (or desired milk)

1 Tbsp. lemon juice

3 eggs

1/4 c. coconut oil (melted)

1/4 c. unsweetened apple sauce

1 tsp. vanilla (optional)

1 1/2 c. blueberries (do not thaw if frozen)

Preheat the oven to 400 degrees

Whisk together dry ingredients, set aside.

In another bowl, whisk together milk, lemon juice, eggs, coconut oil, apple sauce, and vanilla. Add dry ingredients into wet and stir only until just mixed.

Stir in blueberries. *Note: Stir about a teaspoon of brown rice flour into the blueberries before mixing them into the batter. It will help them not sink to the bottom of the muffin. Oops, forgot this time…

Divide batter into greased muffin tins. Will make either 12 large muffins, or 12 regular sized plus 12 mini muffins.

For regular sized bake 20-23 minutes or until toothpick comes out clean when testing.

For mini sized bake 12-15 minutes.

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Shared On: Foodie Friends Friday, Whole Foods Friday