Flourless Gluten Free Chocolate Cake

                                            Smitten Kitchen

Yesterday, I decided to whip up something yummy for my little ones and made a delicious Flourless Gluten Free, Sugar Free Chocolate Cake. This cake is seriously amazing… You have to try it!!

Ingredients:

120 gr High Quality Dark or Semi Sweet Chocolate

(pure cacao is gluten free)

200 gr Ghee or Earth Balance Buttery Spread (I used homemade Ghee or you can use Regular Butter if you don't mind the casein.

200 gr Xyliton (You can use sugar if you don't want to make it sugar free)

6 eggs

180 g Almond Flour

Directions

Preheat oven to 325 degrees. 

Combine the chocolate and 2 tablespoons of Ghee in a double boiler, stirring until you get a completely melted and smooth mix. Let it rest for a five minutes

Place some parchment paper on the bottom of a pan. You will also want to generously grease with  some ghee  the pan.

Beat the six yolk eggs with the xylitol or sugar. (Around five minutes)  one at a time, whisking after each addition.

 mix the chocolate/ghee mixture with the xylitol/egg mixture. and whisk until combined. Then add little by little the almond flour and whisk.

In other mixing bowl, beat the six whites on high with an electric mixer until stiff peaks forms. Then gently fold eggs white mixture into the chocolate mixture until combined

Pour the mixture in the prepared pan and bake for aprox. 45 minutes  at 300 degrees

Let it cool in the counter and then in the fridge before you release it from the pan.

ENJOY!!!

Halloween Gluten Free Sugar Cookies {Gluten Free Mondays}

Since Halloween is around the corner, I thought I would make some fun gluten free treats for my kids. I was motivated by a recipe that I saw on the internet and I just made a few changes… and the results were a hit with my kids… 

Even better if you use fun shapes and don't forget to be creative when making your cut-out cookies.

Gluten Free Sugar Cookies

1/2 lb (2 sticks) unsalted butter, softened or if you want it to make this cookies Casein Free use Earth Balance Buttery Spread
2/3 cup white sugar
1 large egg
1/4 tsp. baking powder 
1/8 tsp. salt
1 1/2 tsp. Homemade Vanilla Extract (see in my files for the recipe)
2 1/2 c. Namaste Gluten Free All Purpose Flour


Cream the butter or the buttery spread and the sugar, add the egg, baking powder, salt and vanilla and mix until well combined.  Then stir in the flour until well-blended and smooth.

Put the the dough between two sheets of parchment paper. Keeping the paper in place, move the dough to the refrigerator and chill for 20 – 30 minutes.

Preheat your oven to 350 degrees. Move one oven rack to the upper third of the oven. Grease your cookie sheets.

Take the dough out of the refrigerator. Cut out the cookies using cookie cutters. Place the cut-out cookie on the cookie sheet about 1 inch apart. Roll out the dough scraps and keep cutting cookies until all the dough has been used. Refrigerate the dough again if it gets too soft to handle.

Bake the cookies just until they are lightly colored and slightly darker at the edges – should be around 7 – 10 minutes. Rotate the cooking sheet halfway through baking for even browning. After they are done, transfer them to a cooling rack as soon as possible.

Repeat this process with the other portion of dough.  And then enjoy!!

and if you want to decorate your cookies even more... this is a cute idea... :)