It’s been about a year that we’ve been eating gluten free and learning to bake all over again has been tricky at times.  This cake is definitely a keeper, when I make it, it disappears almost instantly.  I love that it’s very simple to put together and uses ingredients I always have.
Delicious Gluten Free Chocolate Cake

1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup organic cane sugar
1 teaspoon baking powder
1 tsp vanilla
1 tablespoon confectioners’ sugar for dusting

Preheat the oven to 350 degrees F (175 degrees C).
Grease and dust (with rice flour) a 9 inch cake pan.
Place the chocolate chips into a microwave-safe bowl.

Cook in the microwave (or double broiler) for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed.

Transfer the batter to the prepared cake pan.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving.


Best Cookie Ever!

March 23, 2011

Well it’s no secret I love chocolate or a good cookie for that matter.  When i saw this recipe I had to try it, well a gluten free version!  It was so good and our family of six ate it all up!

It was also easy and fast to make, a few minutes in the frying pan then 15 minutes in the oven.  I substituted the white flour with brown rice flour and instead of fancy chocolate I just used semi sweet chocolate chips.  The best part no messy cleanup, you mix and cook it in the skillet. 

Yum! Thanks Sophistimom!

Skillet Cookie

Holiday Treats

December 29, 2010

Raw Vegan Apple Pie – Yum!
6 apples peeled and thinly sliced
2 tsp cinnamon

1 orange peeled
1/2 cup pitted dates
splash of water

2 cups raw almonds
2 cups dates
1 tsp sea salt

To make the crust, pulse almonds and salt in food processor until nuts are in small pieces. You want your crust to have chunks of almonds in it, so dont over process. Use some of the finer almond powder to ‘flour’ your pie plate.
Slowly add dates into processor in small batches to mix with almond bits. The dates will bind with the almonds to form a dough. Press the dough into the bottom of the ‘floured’ pie plate. Set aside.

To make syrup place orange into your vitamix/food processor and puree it, then add dates and blend. If needed add small amounts of water to help everything mix well. Set aside.

To make filling, place sliced, peeled apples in a large bowl (add 1 cup raisins if you like) Toss with 2 tsp cinnamon and syrup. Spoon filling into pie crust. Enjoy!

Will keep for 2 days in fridge.
Recipe courtesy of Ani’s Raw Food Kitchen


February 18, 2010


The bright spot of February is my youngest’s birthday!  I’m happy to have something to look forward to in what often is the hardest month of the year.  We all get cabin fever crazy.. bored, tired of winter, and tired in general, we need some sun and warmth!  It’s nice to have a reason to celebrate and have a party and eat yummy treats with our friends and family.

My girl asked for a doll for her birthday and I was more than happy to make her one, she wanted a pixie doll with violet eyes and purple rainbow hair.  I used some amazing silk/wool blend Manos del Uruguay, it’s so soft.

I think she just might like her!   I also made her a wool felt crown inspired by Ella’s beautiful work.

In the morning before her party we baked her cake with this recipe and topped it with homemade buttercream icing.  She wanted to decorate with her playmobil unicorns and star sprinkles!

At our house the birthday girl or boy gets to choose the birthday dinner.  She chose spanokapita which is a treat at our house and doesn’t last long.

Spanokapita Recipe to come tomorrow.. must get back to sewing!



2 lbs Fresh Spinach or frozen chopped spinach if thats all you can get.  Fresh tastes much better!

1 tub ricotta cheese

1/2 lb of  feta cheese

8 eggs

1/2 lb butter

pre-made phyllo dough (1 box)

2 diced onions

a couple cloves of garlic

chopped oregano

Pre-heat oven to 375 degrees

If using fresh spinach you will need to wilt it a bit.  Heat up a skillet, splash of olive oil, toss it in the pan and sprinkle with a bit of salt.  It will shrink a lot!  I use about 3 bags of spinach when I make this.  Do it in batches and toss them into a big mixing bowl.

Keep the skillet on and melt a pat of butter.. toss in the onions and fry until browned, toss in the garlic for a minute, then add this to the mixing bowl.

Lightly beat all the eggs and pour them into the mixture.

Put in the whole tub of ricotta, crumble the feta and add it as well.  Stir everything until well blended.

Sprinkle with a bit of salt, fresh black pepper and fresh or dried oregano.

Now choose a large rectangular casserole pan (9 by 13) and butter it.  Melt about 1/2 of butter in a small pot and with a pastry brush ( we have a great silicone one)  Roll out the pastry and divide it in half.  Lay down the phyllo one sheet at a time, buttering each sheet lightly as you go.  Once you have layered out half the package pour the entire bowl of ingredients on top of the buttered phyllo.  Then with the remaining half layer and butter it until you have used every sheet.

With a sharp knife cut through the top layers to the filling in about 3 places to make steam vents.  Brush the top with butter and bake at 375 degrees for 60 minutes.  Cut into squares and serve hot!

Winter Warm-Up

February 5, 2010

The only way to get through February is a nice hot bowl of soup and some homemade bread!

  • 2 quarts vegetable stock
  • 3/4 cup uncooked barley
  • 3 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 (14.5 ounce) can diced tomatoes with juice or fresh if you have them!
  • 1 (15 ounce) can garbanzo beans, drained
  • 2 onions, chopped
  • 2 leeks
  • 3 bay leaves
  • 4 cloves garlic minced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 handful chopped fresh parsley
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • Put everything into a large soup pot and bring to a boil, put the lid on and turn down to simmer for 90 minutes.  Add a splash of red wine or apple cider vinegar at the end.  You can definitley mix this up, put in some greens, some mushrooms, a zuchinni. I like it because I almost always have all these ingredients in my kitchen and its quick to make! 

    Onion Garlic Cheese Bread – Bread Maker 2lb loaf
    1 1/8 cups warm water
    3 cups bread flour
    2 tablespoons dry milk powder
    2 tablespoons sugar
    1 1/2 teaspoons salt
    2 tablespoons butter
    2 teaspoons active dry yeast
    2 teaspoons minced fresh garlic
    3 tablespoons minced fresh onion
    1 cup cubed cheese ( i used swiss-mozzarella-cheddar)
    1 handful grated cheddar

    Add water, flour, powdered milk, sugar, salt, butter and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.

    When alert sound or when indicated by your manufacturer add the garlic, 2 tablespoons of the onion and all of the cubed cheese. After the last knead sprinkle the handful of cheddar over dough.
    Enjoy hot and fresh bread.
    And yes, I tore off the edge of the crust in this picture.. couldnt help myself.  This loaf dissapeared in less than 5 minutes between the six of us!

    Keep warm everyone!