Are you new to Coconut Oil/Butter? In one of my more recent experiments to find a way to ‘tart’ up a very simple gluten free vanilla biscuit I made a chocolate rough frosting. The process is so simple. Combine melted coconut oil, cocoa or cacao powder, rice malt syrup and shredded coconut and mix until you have a thick paste. This mixture will ‘set’ once the coconut oil is allowed to cool. On these warmer days it is best kept in the refridgerator. A fun feel good filling for those of you who don’t want to use dairy or white sugar and who want the added health benefits of coconut oil. Enjoy!
I want to share with you a great new cake that was first made as cupcakes for afternoon tea, followed by a large dessert cake to feed guests. It is a dark chocolate cake that is gluten free, dairy free and uses honey instead of sugar. The secret ingredient is red kidney beans.
Lorna Jane Clarkson’s blog: Move Nourish Believe has a great recipe for this cake. She calls it Red Kidney Bean Cake, but I did not tell the kids or guests what was the main ingredient, so I just call it a Gluten Free Chocolate Cake. When I made the cupcakes I found that I had no red kidney beans and substituted cannellini beans. I think I got a lighter tastier cake. The dessert cake version called for a simple doubling of the ingredient and around 40 minutes in the oven. Cook until the cake stops wobbling in the centre. And I served it with Greek Yoghurt, perhaps a drizzle of honey and some fresh berries. The original recipe has you making a fondant icing using tofu…. not quite there yet. Enjoy!