Tag: Gluten Free

Flourless BITTERSWEET chocolate cake

Prep time: 20min
Cook time: 40min

This flourless cake is so yummy and so easy, people! And no grains involved! I confess I had been intimidated by separating eggs and folding them in properly. This also seemed like it would be time consuming at first glance but honestly, it was so easy and turned out great! One thought that I found out was my oven may be a bit too hot. This was done after 35min and maybe even a tad bit overdone so when I make this again, I am going to drop my oven temp to 325 degrees.

Unsalted butter, for greasing pan
9 oz bittersweet chocolate, chopped ( I used the bittersweet chocolate disks)
1/2 cup (1 stick unsalted butter)
2/3 cup plus 2 Tbsp sugar of choice, granulated or coconut sugar
1 Tbsp plus 2 tsp unsweetened Dutch-processed cocoa powder
Large pinch of salt
5 large eggs, separated
2 1/2 tsp vanilla extract
1/2 tsp cream of tartar
1 Tbsp each Dutch-processed cocoa powder and confectioners’ sugar, for dusting (optional)

  1. Heat oven to 350 F (or 325 if you feel your oven may run hot). Lightly butter a 9″ springform pan. Melt chocoloate and butter in a saucepan over low heat. Remove from heat; whisk until smooth. Let cool until tepid. In a bowl, whisk sugar, cocoa, and salt until blended.
  2. In a large bowl, whisk egg yolks and sugar mixture 1-2min, until combined with very lightly thickened. Whisk in vanilla. Blend in chocolate mixture until smooth.

3. In a large bowl, with an electic mixer, beat egg whites until they begin to mound. Add cream of tartar; continue to beat until stiff, yet billowy, peaks form when beaters are lifted. Stir 2 or 3 spoonfuls of egg whites into chocolate mixture to loosen; fold in remaining whites gently but throroughly .

4. Spoon bater evenly into prepared pan. Bake 35 to 40minutes or until just set. The baked cake will puff and crack in spots. Cool cake completely in pan on wire rack (it will sink and collapse at the cracks). Remove side of pan. Sift cocoa powder over top of cake, then sift confectioners sugar over cocoa powder, if desired. Store in an air tight cake keeper up to 2 days.

Makes 8 ‘very rich’ servings.

Adapted from http://www.redbookmag.com July 2006 page 159

Gluten-Free Pumpkin Baked Penne Pasta

This is great comfort food, repackaged as a low FODMAP recipe.  It is a great way to get some of the extra nutritional benefits of pumpkin in a wonderful pasta casserole.

Pumpkins are loaded with a variety of nutrients, including fiber, vitamins, minerals and antioxidants.
Superfood: Pumpkin

Raw pumpkin has only 15 calories per 1/2 cup, and is full of iron, zinc, and fiber. It’s high in vitamin C and beta carotene. Pumpkins are also high in lutein and zeaxanthin, substances that may help prevent the formation of cataracts and reduce the risk of macular degeneration  Pumpkin is also rich in Vitamin K, potassium, copper, manganese and riboflavin. 

And…1/3 cup of pumpkin is considered Low FODMAP.  According to Monash University which is the experts on the FODMAP diet.
Ingredients:
1/2 lb hamburger
1 pkt 6oz gluten-free pasta
1 T olive oil
2 small green onions (green part only)
1 15 oz jar FODY spaghetti sauce
1 28 oz can crushed tomatoes
1 15oz can solid-pack pumpkin
3/4 c LF ricotta cheese
1T dried italian seasoning (or 1 tsp each basil, oregano, parsley)
1/4 tsp red pepper flakes
1 cup (4oz) shredded LF mozzarella cheese
1/3 cup grated parmesan cheese
Directions:
1.  Preheat oven to 375 degrees.  Spray 9×13 inch baking pan with non-stick cooking spray.
2.  Cook pasta according to package directions until al dente; drain.
3.  Heat oil in large saucepan over medium-high heat.  Add ground beef and green onion; cook 3 minutes. Add tomatoes, pumpkin, ricotta cheese, seasonings and red pepper; bring to a boil.  Reduce heat to medium-low; simmer 5 minutes.  Stir in pasta.  Spoon into prepared baking dish; sprinkle with mozzarella and parmesan cheeses.
4.  Bake 430-35minutes or until golden brown.  Makes 6 to 8 servings.

 

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