Saturday, August 27, 2011

Chocolate Zucchini Cake~Gluten Free

I made this today along with the Tomato Vegetable Soup for tomorrow's Sunday Lunch. 
Ingredients:
3/4 cup brown rice flour
1/4 cup coconut flour (no substitutes)
3/4 cup sorghum flour (can also use amaranth or other gf flour)
3/4 cup tapioca starch
1 teaspoon baking soda
1 teaspoon guar gum
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup canola oil
1 1/2 cups granulated sugar
2 eggs
1 cup shredded zucchini
1 cup sour milk
Topping:
3/4 cup brown sugar
3/4 cup chocolate chips
3/4 cup chopped pecans
Method:
Preheat oven to 350 degrees.  Lightly grease the bottom of a 9"x13" baking pan.  In mixing bowl, whisk together all the dry ingredients.
In another large mixing bowl, beat the oil and sugar together for 1 minute.  Beat the eggs in one at a time.  Mix in the zucchini.  Add all the flour and the sour milk (if you don't have sour milk add 1 tablespoon vinegar to the milk, stir and let sit a bit).  Mix with mixer until well combined.  Pour into baking pan. Let this sit for a couple of minutes as it will thicken a bit. Using the same bowl mix the topping ingredients together and sprinkle evenly over the cake batter.
Bake for 35 minutes at 350 degrees until toothpick inserted in center comes out clean. 

Gluten Free Brownies~microwavable GFDF

Microwave Recipe - This is our favourite and easiest gluten free, dairy free recipe!  Very quick and easy to make.
Gluten Free Brownies:
2 eggs
1 cup sugar (Mix the sugar really well with the eggs to dissolve the sugar crystals - about 1 minute)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup melted butter (we always use cooking oil such as canola)
3/4 cup rice flour
1/2 cup cocoa powder
1/2 cup chopped walnuts
1/8 teaspoon peppermint extract
Icing:
2 Tbsp. butter (or margarine); 1 cup icing sugar; 1Tbsp. cream; 1/8 tsp. peppermint extract
Chocolate: 1/4 cup chocolate chips, 1 tbsp. butter.
Method:
Make sure all your ingredients are gluten free. Beat together eggs, sugar, melted butter,
vanilla and salt with mixer for 1 minute.
By hand with a wooden spoon (not the mixer) stir in rice flour, cocoa powder and nuts. Spread in greased 8"x8"x2.5"
glass baking pan. .
For 1000 watt microwave bake for 5-6 minutes at 90% power.
Test with toothpick, should come out clean.  Center will look slightly  moist - that's okay.  Do not microwave until it is all dry as it will make the brownies hard, especially on the edges.
Mix icing ingredients together. Spread on cooled brownie. Chill.
Chill. Microwave chocolate chips
and butter until butter is melted, for 10 or 20 seconds, stir. Drizzle over icing. Chill before slicing.


Tomato Vegetable Soup ~gluten free

We have a Sunday tradition in our home.  After church the whole family is welcome to come over for a light lunch and dessert.  I'm not sure why, but the tradition in our families is that as soon as you get home, coffee is made and a dessert such as cake or other baking is served.  This is around noon.  Then about two hours later a late lunch is served.  In our home this is usually a homemade soup with buns, a casserole or something else that is easy.  I find with a house full of at least 16 people it's important to keep it simple.
Tomato Vegetable Soup ~gluten free if using rice noodles:
Ingredients:
1lb ground beef
1 28 oz can diced tomatoes
2 tbsp. tomato paste (optional - makes the broth have more body)
11/2 cup celery, finely sliced
2-3 carrots, shredded, about 1 1/2 cups
4 tsp. salt
1 teaspoon chili powder
2 bay leaf
2 tbsp. flaked dry parsley
1/2 teaspoon ground pepper
1/4 tsp. thyme
12-14 cups water.
rice or wheat vermicelli
Method:
In large soup pot, brown ground beef, making it crumbly and light brown.  Place 12 cups water, canned tomatoes and spices into pot. Bring to a boil, reduce heat. If you are making tiny meatballs instead of beef crumble, this is the time to add them to the soup.  Take the raw ground beef and either form into tiny meatballs or pinch of tiny pieces and drop into the simmering soup.  Simmer covered loosely with lid about 1 hour.  During the last 10 minutes of cooking time, break in a handful or so of fine noodles.  I use the rice noodles from the asian store and they are great as they do not get soggy.  Some of the water will have evaporated so you can add 1-2 cups of water at this point.  Serve.  This soup freezes well especially if you use rice noodles as they do not deteriorate.
finely slice the celery

3 medium carrots = about 1 1/2 cup shredded

oriental rice noodles, there are about 6 sections to a pkg. I use 1 section and place in a plastic bag to crush a bit with a rolling pin.  Place it in the bag helps to keep the mess contained from breaking the noodles up.
P.S.  Feel free to add leftover chili, spagettii sauce or even diced leftover vegetables (corn, beans, peas) to this soup.