I figured Chocolate would catch your eye first. Although there is that very small percentage that does not enjoy chocolate, most do.
Secondly, you will find Gluten Free. It seems to be a growing trend to implement into everyday lifestyles. Why not! With the food industry playing with our grains and the worries of Frankengrain, gluten free is a good thing. I have noticed for 3 decades how my gut feels when consuming too many grains. Having formal diagnosis isn’t always necessary if your in tune with your body. It WILL “speak” to you.
Ahhhh, the chickpea. So versatile, so healthy. Now you can have it as dessert. Number one rule with the chick pea is to reach for dried. Soak them overnight then boil. If not dried then a can version is ok, IF it’s EDEN brand.
This recipe came to me by my number one choice of communication……..referral. You can find it in the the February 2012 Readers Digest. However, IF I had seen this in the magazine I may have torn the page out. Then I would have filed it in my “to try” file. BUT, I am networker in health and wellness. I place more value in trying something that someone has tried themselves, then pass it along.
It can be a challenge when you have several different levels of desires, likes and don’t likes and preferences in feeding a family. We don’t (choose not to) purchase store bought/packaged cookies, treats and such. Yet we do enjoy a “little something” on an occasion. As well, in packing a lunch for school we stay away from the granola bars.
It’s all about MODERATION rather than DEPRIVATION.
I had to warn, almost discipline the kids to STAY AWAY and HANDS OFF when I made this for the first time for a holiday BBQ.
My goal is to work through a healthier choice for the sugar in this recipe. If your a “carb counter” then this may not appeal to you. I however think that one of the best things we can do for our (and our family’s) health is to make more foods at home and stay away from store bought prepared foods and dining out. Whole foods, clean foods, made from love food.
Gluten-Free Chickpea Chocolate Cake
10 oz (300 g) semi-sweet chocolate, chopped OR 1 1/2 cups semi-sweet chocolate chips
1 19oz can chick peas, rinsed and drained OR 540 ml soaked and boiled chick peas
3/4 cup of sugar
1. Preheat oven to 350 F (180C). Grease a 9” round (or heart shaped OR square) cake pan. Either line it with parchment paper or dust the sides and bottom with sifted gluten-free cocoa powder.
2. In a double boiler or heatproof bowl set over a pot of barely simmering water, melt chocolate, stirring occasionally, until smooth.
3. In a bowl of a food processor, combine chickpeas, eggs and sugar; process until smooth. Add melted chocolate and blend until smooth, stopping occasionally to scrape down sides and make sure chocolate is completely mixed.
4. Spread batter in prepared cake pan. Bake in preheated oven for 40 minutes, or until knife inserted into the center of the cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes before transferring to a serving plate.
5. Dust with icing sugar. I however am envisioning this made with local fresh strawberries on top.
***TIP: If you’re baking for people with severe allergies, check the label on the chocolate and icing sugar, if used, to be sure it is 100 percent gluten-free.***
IT’S ALL ABOUT MODERATION NOT DEPRIVATION!
Make your cake and eat it too!
*an update to this: a friend looking for a little more pizzaz and umph added 1 teaspoon of powdered cocoa and 2 teaspoons of instant coffee. I tried it and it definitely did spice it up a bit*