Cakes, Muffins, Brownies

Mostly without sugar!

Which flour to use instead of wheat?


The different flours and their properties

Below is a list of gluten-free flours with each its own particular taste, texture and proprieties.

  1. Amaranth*: rich in proteins and amino acids; hazelnutty flavor, adds softness to biscuits, pancakes, and bread. Add ¼ - ½ cup to your mix.
  2. Sorghum: rich in proteins; provides humidity and sweetness as well as minerals and fibers; has nutty taste; good base for cakes, biscuits and pancakes. Add ⅓ to ½ cup to recipes. Can be replaced with starch, manioc, rice, almond, chickpea, coconut and buckwheat flour. Originates from Afrika but is now cultivated everywhere.
  3. Quinoa: rich in omega-3 and proteins; tastes like hazelnut; good base and binding for pastries and bread. Beware it absorbs liquids so replace traditional flour with half the quantity only. Make it yourself by grinding the quinoa grains. Add ⅓ cup to recipes.
  4. Millet : good source of magnesium et fibers; enhances the taste of pastries and biscuits but makes them dry. Add ¼ cup.
  5. Teff*: rich in proteins and minerals; it has a rich taste but also makes pastries dry. Add ¼ cup.
  6. Rice: light and slightly sweet; Base flour with a neutral taste. Good for bread, buns and cakes. Also binds and thickens creams/sauces. Beware this flour retains water so you must use half as much as usual. Add ⅓ - ½ cups. In whole grain rice flour the peel parts are also included.
  7. Buckwheat: a flowering plant that enriches the earth through its cultivation, it reduces toxic acidic waste in humans, balances the ph level being alkaline and increases energy! Makes pastries heavier; strong taste, bitter, enhances and stabilizes; good for crêpes, bread and chocolate cakes. Add ¼ - ½ cups.
  8. Chestnut*: rich in fibers and proteins; strong taste; will make excellent cakes. Add ¼ cup. 
  9. Almond: makes pastries heavy, sweet, soft, juicy and fattier; provides texture, stabilizes, and enhances. Count 50 gr almond ≙ 100 g wheat flour. This flour absorbs water so you need add  10% more liquid. For rising pastries, replace only 1/4 of total flour.
  10. Chickpea : very rich in carbohydrates, fiber, and proteins yet low in fat; provides texture and airiness but beware it has a strong taste. Characteristic taste, good in carrot cake and soft gingerbread as well as in pie dough and veggie steaks. Becomes sticky when added to liquid, so needs to be mixed with other flour. Add ¼ cup. 
  11. Coconut: gluten-free flour always used in addition to other flour; provides a very pleasant flavor to pancakes, muffins, brioche. Made from dried and ground pulp from the coconut. Contains over 40 percent dietary fiber but only about ten percent fat and is very different from other flours. It absorbs liquids so beware use only a little. Use in small amounts as a seasoning in pastries and to boost, for example, smoothies and porridge. Add ¼ cup.
  12. Manioc Tapioca: gluten-free flour used to give texture to pastries; silky and light, it will improve the elasticity of pastries and cookies and make them spongier and smoother. It does not contain any significant nutritional value and should not be the sole basic flour in a preparation. It is also recommended as a thickener in sauces and soups. Add ½ cup.
  13. Oatmeal: oats are a real nutritional hit. It binds liquid and is gel-forming. Good at binding liquid in bread and pastries. Good, mild nutty taste. Oats are naturally gluten-free but are handled in the same environment as gluten, so choose "pure oats" for gluten-free.
  14. Arrow-root starch : this starch is used to emulsify (make the mixture homogeneous) and thicken. Is a replacement for cornstarch.
  15. Corn starch (Maizena): commonly used in South and Central America for tortillas and tamales. Finely ground corn kernels. Good for bread, pancakes... Gives a yellow colour. Same as polenta but the latter is finer ground. 

*These flours are either very expensive or difficult to procure.

Make your own gluten-free flour mix

  • 50% - Structure: base flour (Sorghum, Tapioca, Quinoa or Rice)
  • 25% - Texture: body or mass (Chestnut, Almond or Chickpea)
  • 10% - Stabilizer: binding (Quinoa, Buckwheat, Oatmeal, Almond or Chickpea)
  • 5 % - Emulsifier: softens the paste (Arrow-root)
  • 5% - Thickener: provides volume (Maizena or Tapioca)
  • 5 % - Enhancer: flavor and taste (Amaranth, Sorghum, Millet, Teff, Buckwheat, Almond, Chestnut)

Here is an example of flour mix for pastries and cakes :.

  • 1 cup rice (150gr)
  • 1 cup quinoa /sorghum (150gr)
  • .2 cups tapioca (300gr)
  • 1 cup chickpea (150gr)
  • 1/2 cup millet (75gr)

https://www.noshtastic.com/gluten-free-flour-recipe-all-purpose-blend/

  • 50% - White Rice flour
  • 30% - Starch (corn or potato)
  • 20% - Whole Grain (brown rice or sorghum, best half of each)

Suggestion recipe:

  • 3 cups (500g) White Rice Flour
  • 1 1/4 cups (200g) Potato Starch 
  • 3/4 cup (90g) Tapioca Starch
  • 3/4 cup (125g) Brown Rice Flour
  • 2/3 cup (85g) Sorghum Flour


Here is an example of flour mix for bread : 

  • 1 cup (150 g) each of manioc & millet flour
  • 1 and 1/4 cup (195 g) rice (also einkorn flour)
  • ½ cup (75 g) sorghum (also almond...see list above)
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) xanthane or guar (also corn or arrowroot starch or eggwhites)
  • ¼ cup (60 ml) xylitol***
  • 2 eggs
  • 2 egg whites
  • 1 tbsp (15 ml) cider vinegar
  • ½ cup (125 ml) olive oil
  • 1 and 1⁄3 cup (325 ml) luke warm soja milk
  • 1 tbsp (15 ml) dry yeast

Why use Xanthan Gum?

Xanthan gum works well in place of gluten (a protein found in wheat, rye, and barley that some people cannot tolerate). Xanthan gum helps trap the air bubbles created by leavening agents (baking soda, baking powder, yeast) to allow your breads and baked goods to rise. It helps thicken liquids, which is why it is often found in salad dressings and sauces. This thickening action helps hold gluten free baked goods together and keeps them from becoming too crumbly, making it a popular substitute to regular flour when making gluten free goodies.

What is Xantham gum?

It's a coating from a particular bacteria, Xanthomonas campestris which is bacteria that grows a protective coating. Think of it like an orange peel or the skin of an onion. It's a protective layer. When fed a particular food, this bacteria's coating becomes very sticky and makes a great binding and thickening agent in baking.

Most commonly, Xanthomonas campestris is fed glucose (sugar) derived from corn, soy, or wheat. 

Steamed banana bread

  • 2 ripe bananas
  • 2 eggs
  • 200 g eincorn flour or 100 g each almond & rice flour
  • 120 g olive or rapeseed oil 
  • 150 g coconut sugar or agave
  • 100 g hazelnuts
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup chocolate chips/chunks

Mash bananas, mix with eggs, sugar/agave, oil and vanilla. Add flour mix, salt, baking powder and lastly the nuts and chocolate chunks.

Cook in steamer (see pi of Vitalliseur) for 1 hour. 

Paleo banana chocolate chunk bread

  • 4 or 575g ripe bananas mashed 
  • 4 eggs at room temperature
  • 1/2 cup or 140g butter 
  • 4 tbsp coconut oil
  • 1/2 cup or 75g flour (petit epautre or other)
  • 1-2 tbsp (approx 20gr) ground linseeds
  • 1/2 tsp cinnamon
  • 1 tsp each baking powder and baking soda
  • Pinch of salt 
  • 1 tsp vanilla extract
  • 170g dark chocolate

Optional: add 1 cup walnuts (roasted and crushed); don't add the vanilla extract.

Try for more sweetness : adding afew dates or some syup (max 1/2 cup).

Preheat oven to 175 degrees. 

Prepare a baking pan either rectangular of 22 x  12 cm or scquare 20 x  20 cm. 

Mix wet ingredients then add the dry. Lastly add chocolate chunks. 

Bake 40 minutes if using square pan and 50 if rectangular. The cake is ready when the toothpick inserted in the middle comes out clean and the cake springs back when you push down on it slightly. 

Banana bread & nuts

  • 2 ripe bananas
  • 2 eggs
  • 120 g olive or coconut oil
  • 150 g coconut sugar or agave
  • 200 g flour mix (100 g rice + 100 g almond)
  • 1 tsp vanilla extract
  • 1 tsp baking powder (or soda bicarbonate mixed with 1 tbsp cider vinegar)
  • 1 pinch of salt
  • 100 g hazelnuts roasted
  • Optional: 1/2 cup chocolate chunks

Mash bananas, mix with eggs, sugar/agave, oil and vanilla. Add flour mix, salt, baking powder and lastly the nuts and chocolate chunks. 

Cook in steamer (see pi of Vitalliseur) for 1 hour. 

Banana Bread

https://biancazapatka.com/


  • 2 ripe bananas / + 1
  • ½-3/4 cup agave or date syrup / =
  • 4 Tbsp (60ml) each of coconut oil & plant milk / + 2
  • 1 Tbsp of apple cider vinegar / =
  • 2-3 regular eggs or 2 flax eggs* / 3 total
  • 1 cup oats, finely ground /+ 1
  • 1 cup rice or more oat flour / =
  • 2 Tbsp each walnuts and cashew nuts, crushed / =
  • 1.5 Tsp each baking powder & soda bicarbonate / + 0.5
  • ½ Tsp cinnamon / + 0.5
  • 1 pinch of salt / =
  • Optional: ¼ cup chocolate chips / + 1/4

*To make a flax egg: add 1 tbsp ground flaxseeds to 3 tbsp warm water, let soak 5 minutes.

Topping:

  • 1 banana / =
  • maple or agave syrup to drizzle / =
  • chocolate chips / =

Preheat the oven to 180°C. Mash the bananas in a large bowl until smooth and mix with all other wet ingredients. Crush the walnuts and cashew nuts. Add them to the other dry ingredients. Combine both by hand. Lastly, fold in the chocolate chips.

Pour the batter into the loaf pan and spread out evenly. Halve the banana, place it on top of the batter, and drizzle with some syrup. Sprinkle with more chocolate chips as desired.

Bake for 30 minutes, then reduce the heat to 150°C and bake for another 20 minutes. If it gets too dark, you can cover it with parchment paper. Allow to cool for approx. 30 minutes, then carefully remove from the loaf pan. Keep the bread covered in the fridge for about 3-4 days, or freeze for 4-6 weeks.

NOTE: You can increase the bake to fit a larger baking tray by adding the quantities mentioned in the list.

VARIATIONS

https://www.marthastewart.com/

Ingredients

  • 1/2 cup coconut oil, melted
  • 2 cups flour (consider a mix of oat, quinoa, rice...)
  • 2 tbsp ground flaxseeds, soaked 5 mn in 1/3 cup water
  • 3/4 cup coconut sugar or agave (consider using less)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup almond milk
  • 1 1/3 cups mashed very ripe bananas (from 3 large)


In a large bowl, combine flour, sugar, baking soda, and salt. Stir in oil, almond milk, flaxseed mixture, bananas, and vanilla. Bake at 175°C until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. 

Carrot & Nut cake

  • 6 carrots
  • 1 orange (zest & juice)
  • 150 g nuts (hazel or walnuts)
  • 50 g dried raisins
  • 4 tbsp olive oil
  • 4 eggs
  • 120 g rice flour
  • 60 g buckwheat flour
  • 60 g almond powder
  • 1 tsp cinnamon
  • 1 tsp soda bicarbonate 
  • 80 g sweetener (dates, agave... BUT this can be left out and added to cake when finished)

Optional : 2 tbsp almond paste or tahini, 2 tbsp apple cider vinegar

 Grate carrots and orange zest, 

Soak raisins in warm water or tee. Beat eggs. 

In a bowl mix all ingredients adding the eggs last.  

Bake at 170°C for 30 minutes. 

Orange & Cranberry muffins or cake

  • 1 ½ Tbsp orange zest (1 medium orange)
  • 2 Tbsp flaxseed meal (ground flax seeds)
  • 1/3 cup orange juice
  • 2/3 cup maple syrup
  • 2 Tbsp each of neutral oil (avocado/coconut) & dairy-free milk
  • 1 cup each of almond flour & oat flour
  • 3/4 cup potato starch (NOT potato flour)
  • 1 Tsp each of baking powder & baking soda
  • 1/4 Tsp sea salt
  • 1 ½ cup fresh or frozen whole cranberries

Preheat oven to 170 C and line a standard-size muffin tray with 12 paper muffin cups.

Combine the orange zest and flaxseed meal. Add the orange juice, maple syrup, oil & milk. Whisk well, until there is no separation between the oil and other wet ingredients. Add the almond flour, oat flour, potato starch, baking powder, baking soda, and salt. Whisk thoroughly to fully combine and break up any flour clumps. Lastly, fold in the cranberries, making sure to distribute them evenly throughout the batter.

Divide the batter evenly between the muffin tins and bake for 30-35 minutes. When cooked, the tops will be golden and spring back when touched. Let the muffins cool in the pan for at least 10 minutes before removing and letting cool for at least 15 more on a cooling rack. Then they can be enjoyed warm or at room temperature!

Store in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.

Orange & cranberry bread

  • 2.5 cups oat flour (ground oats)
  • 1/2 cup tapioka (maniok) or gluten-free flour
  • 2 Tsp baking powder
  • 1/2 Tsp each baking soda and salt
  • 2 Tbsp ground flaxseeds
  • 2 cups orange juice
  • 1/2 cup syrup
  • 2 Tbsp orange zest
  • 2 cups fresh or dried cranberries* chopped
  • Optional: 4 tbsp each of coconut oil & plant milk

Preheat oven to 170°C. Mix all ingredients starting with the dry and then adding the wet ones. Mix well until no clumps of flour remain. Fold in the cranberries. Bake for 45 minutes.

Apple cake from Martha Stewart

  • 200-230 g /2 cups flour (1 cup oat + rice, manioc, or almond)
  • 100 g/ 1 cup sugar (or 1/2 cup + 2 bananas)
  • 1/2 pack / 2 tsp baking powder
  • 140 g - 185 g unsalted butter, softened or 1/3 cup (80 ml) vegetable oil
  • 3 eggs
  • 4 apples such as Granny Smiths or Golden (one cut in cubes added to mix, others cut in slices and put on top) or pears
  • 1/3-1/2 cup (50g) nuts, raisins or chocolate chips

Optional

  • Special 1 : mix 1/3 cup sugar + 1.5 tbsp lemon juice + 1 tsp cinnamon
  • Special 2 : mix 1/2 cup chopped nuts + half the sugar + 1 tsp each cinnamon + nutmeg + ginger
  • Cold glaze: heat: 1/2 cup apple cider + 20 g sugar until syrupy
  • Warm glaze: mix 100 g soft butter and 100 g sugar with 1 egg; spread on top of cake nearly finished, then bake another 10-20 min

Either pour half mix into pan, cover with apples and special mix 2, finish remaining paste and on top a layer of apples + mix. Or mix one apple cut in pieces with paste, then top the cake with apples slices. Or toss the apple slices in the Special mix 1, then place on top of cake.

Either Bake at 160° (Martha Stewart) for 60 mn or 180° (others) for 45 min.

Yogurt cake

  • 4 eggs
  • 1 cup yogurt (125gr)
  • 1/2 - 1 cup sugar
  • Juice and zest of 2 lemons or oranges (optional)
  • 2 cups flour of choice (rice flour mixed with almond or oatmeal or other)
  • 1 tbsp or 1 pack of baking powder
  • 1/2 cup oil other than olive (coconut is best)

Mix all at once. Add ingredients of choice (chocolate chips, lemon peel, sultanas, fresh fruit). Bake at 180° for 35-40 minutes.

Lemon and poppy Bake

  • 4 eggs
  • 1 cup yogurt (125gr)
  • 1 cup sugar
  • Juice and zest of 2 lemons
  • 2 cups flour of choice (rice flour + almond, etc)
  • 1 Tbsp or 1 pack of baking powder
  • 1/2 cup oil other than olive (coconut, etc)
  • Optional: add 50gr poppy seeds

Preheat oven at 180°. Mix all ingredients and pour into cake pan. Bake for 35 minutes.

Make icing of your choice.

Easy raspberry pie

  • 2 eggs
  • 2 dl raw sugar
  • 1 dl almond flour
  • 1,25 dl rice flour
  • 1/2 tsp baking powder
  • 225gr frozen raspberries
  • 100gr butter shaved

Mix all ingredients and place in a pie-shaped oven pan. Cover with frozen rasberries and last the shaved butter. Bake in oven @ 175° for 30-40 min..

Clafoutis

  • 2 eggs (1 whole, 1 only egg yolk)
  • 60gr sugar (use coconut or dates)
  • 1/2 tsp vanilla powder
  • 40gr flour (use rice or corn or almond)
  • 100ml milk
  • 100ml cream
  • 125gr rasberries

Mix eggs and sugar and vanilla. Add flour, then milk and cream. Place rasberries in tin and pour mixture on top. Bake @ 180 for 35 minutes. 

Fer's grand-mother's sugar-free cake

Only 4 ingredients!

  • 2 cups rolled oats (flocons d'avoine)
  • 4 bananas (400 gr)
  • 3 eggs
  • 1 tsp baking powder
  • Optional: 1 tsp cinnamon, chopped nuts, 2 cups dried fruit (best: apricots & raisins), chocolate chips, dates, frozen rasberries

Mix all ingredients in mixer (except for dried fruits and nuts which you add at the end), then bake @ 210 degrees for 35 minutes.

For the Vegan version:

Reduce quantities to 3 bananas, 1 cup each of oats and einkorn flour, 1 pack of baking powder, 1 tbsp starch, 120g apple puree, nuts. Mix all ingredients like before. Bake @ 210 degrees for 30 minutes. 


Salty variation

For daily consumption ideal for fast lunches!

Ingredients

  • 2 cups oats (one is mixed with rest, the second can  be added whole)
  • 2 bananas (200 gr)
  • 300 gr red beans cooked and mixed
  • 3 eggs
  • 1 tbsp each of olive oil and colza
  • Salt, pepper
  • Herbs
  • Extras:  handful of chopped nuts, some olives, dried tomatoes, grated cheese, etc

Mix all ingredients, then bake @ 200 degrees for 35 minutes.

Gluten-free brownies

Fudgy Brownies

From Martha Stewart & West Coast Café in Nice

https://www.marthastewart.com/

  • 90 ml oil (6 Tbsp or 1/3 cup)
  • 340 gr chocolate 
  • 1/3 cup (40 gr) starch
  • 1/4 cup (25 gr) cocoa
  • 1/2 Tsp each of cinnamon and salt
  • 3/4 cup sugar or 150 gr coconut sugar
  • 3 eggs
  • 3/4 cup chopped roasted nuts

Preheat oven at 175 degrees.

Prepare a square 20 cm baking pan. Mix starch, cocoa, cinnamon and salt. Melt oil and chocolate. Stir in the sugar, then eggs one at a time. Add dry mixture. Mix vigorously for 2 minutes. Add nuts. 

Pour batter into pan and smooth top. Bake about 20 minutes (rotating pan halfway through) until a toothpick inserted in center comes out with a few moist crumbs attached, Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

Other Brownies

https://www.noshtastic.com/gluten-free-brownies/

  • 113 g butter / oil
  • 1.5 cups (300g) sugar
  • 3 eggs
  • 3/4 cup (75g) cocoa powder
  • 1/4 cup (48g) brown rice flour
  • 2 Tbsp (35g) potato starch
  • 1 Tbsp (23g) tapioca starch
  • 1/2 Tsp each of baking powder & xanthan gum

Preheat oven at 178 degrees. 

Melt the butter and sugar, stirring. (This makes the surface of the brownies glossy!) Pour the mixture into a mixing bowl and let cool for three minutes. Beat the eggs and add to the butter sugar mixture along with the sieved cocoa powder and whisk until shiny. Mix the gluten free flours with baking powder and rest of ingredients. Combine with chocolate mixture.

Pour into square tin (20x20cm) and bake for 20 min. Allow to coll another 20 minutes.


Brownie cookies

https://www.noshtastic.com/gluten-free-brownies/

  • 1/2 cup soft butter/oil
  • 1 cup coco sugar (225g)
  • 1 cup + 1 Tbsp (150g) gluten-free flour (rice+almond...) 
  • 1/4 cup cocoa powder (75g)
  • 1/4 Tsp xantham gum
  • 2 large eggs
  • 1/4 Tsp salt
  • 1/2 Tsp baking powder
  • 1/2 cup powder sugar

Preheat oven 175 degrees. Combine butter + sugar but don't overmix (it should not be liquid). Add eggs + cocoa + flour + xantham + baking powder. If mixture is too soft, refridgerate 20 minutes. 

Form balls, place on baking tray. Flatten with fork to 1.2 cm thickness. Bake for 13-15 minutes. 

Vegan brownies

https://lovingitvegan.com/

  • 1 and 1/2 cups (188g) Flour*
  • 1 cup (86g) Cocoa Powder (Unsweetened)
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 3/4 cup (170g) Vegan Butter
  • 1/2 cup (90g) Chocolate Chips
  • 3 Tbsp Ground Flaxseeds
  • 1/2 cup (120ml) Hot Water
  • 2 cups (400g) White Granulated Sugar (NO!!!)
  • 2 tsp Vanilla Extract
  • 1 cup (175g) Chocolate Chips (plus more to place on top of the brownies before baking)

Start by mixing the 3 tablespoons of ground flaxseeds with 1/2 cup (120ml) hot water. Set aside.

Preheat the oven to 180°C.
Mix dry ingredients separately - flour, cocoa powder, baking powder and salt. Melt the vegan butter and 1/2 cup chocolate chips in the microwave, bringing it out to stir every 30-seconds until melted. Add the flax eggs, sugar substitute and vanilla extract to the melted vegan butter and chocolate and whisk it in with a hand whisk.
Pour this out over your dry ingredients in the mixing bowl and mix into a thick brownie batter.
Add the cup of chocolate chips and mix in.
Transfer the brownie mix to your 9×9 square baking dish and smooth down. Add a few more chocolate chips directly to the top of the brownies.
Bake for 35-40 minutes.

The brownies are done when they are dry and shiny on top and a toothpick inserted into the center of the brownies comes out with moist crumbs (or melted chocolate) but not wet batter.
Let the brownies cool and firm up for 15 minutes in the pan before using the parchment paper overhang to remove them from the pan and place onto a wooden board. Let them cool completely before slicing.

Raw brownies

https://lovingitvegan.com/

For the Brownies

  • 3 cups (300g) Walnuts (Raw) or mixed with Almonds
  • 2 cups (350g) Soft Pitted Medjool Dates (packed cups)*
  • 1/2 cup (42g) Cocoa Powder
  • Optional: 4-6 tbsp coconut oil

*If using date paste (not syrup) you should cut it into cubes and soak in hot water. I added half a cup.

Mix the walnuts, almonds (if using), dates and cocoa powder in the food processor. The mix will first become crumbly and will stick to the sides, but then gradually will become sticky and start to clump together into a kind of dough. It needs to be oily and when you grab some of the dough and roll it in your fingers it must stick together.

Press the brownie mix down into the dish and pack it down with the back of a spoon.

For the Chocolate Topping:

  • 1/4 cup (60ml) Coconut Oil (Melted)
  • 1/4 cup (60ml) Date or Agave Syrup
  • 1 tsp Vanilla Extract
  • 1/4 cup (21g) Cocoa Powder or 100g Dark chocolate

Melt the coconut oil and chocolate (if using). Add the syrup, vanilla and stir or whisk together until smooth. Pour it over the brownie base and smooth down evenly.

Place the dish into the fridge until completely set before slicing.
Keep stored in the fridge where it will stay good for at least a week. It's also freezer friendly!

Variation for the brownie

  • 50ml coconut oil (melted)
  • 2-4tbsp coconut cream
  • 5 tbsp honey or dates or coconut sugar
  • 5 tbsp cocoa powder
  • 150gr almond powder
  • Pinch of vanilla powder
  • 1/2 tsp salt ("flingsalt")

Mix all ingredients and press into tray. Make same chocolate topping and pour over the base. Put in fridge 1 hour.

Chocolate pear fondant 

  • 160 g dark chocolate
  • 125 g butter/oil
  • 200 g soja yogurt
  • 120 g sugar (coconut or agave)
  • 90 g almond flour
  • 50 g flour (einkorn, rice, other)
  • 1/2 tsp salt
  • 3 small pears

Melt butter and chocolate. Add sugar + flour, then the yogurt and salt. Pour into a 20 cm round tin then place pears on top. Bake at 170°C for 30 minutes.

When cool, refrigerate 2 to 4 hours. 

Flour-free chocolate cake

From OVA restaurant in Nice

Ingrédients

  • 200 g mashed potatoes
  • 100 g almond (or hazelnut) powder
  • 100 g soft butter salted
  • 120 g agave sirup or coconut sugar
  • 4 eggs
  • 150 g dark chocolat melted

Mix eggs with dry ingredients, then add butter and chocolate.

Bake @ 180 for 35 - 40 minutes.

Variations

  • 250gr red beans cooked and mashed
  • 150gr dark chocolate melted
  • 50gr sugar
  • 60gr almond flour
  • 2 eggs

Mix eggs with dry ingredients, then add butter and chocolate.

Bake @ 180 for 35 - 40 minutes.

Another variation

  • 350 gr red beans cooked
  • 125 gr dark chocolate
  • 140 gr sugar (coconut, agave)
  • 50 gr pistachio or other
  • 50 gr pecan nuts
  • 70 gr butter
  • 3 eggs
  • 2 Tbsp flour (corn, rice or coconut)

Melt chocolate and butter. Mix red beans into paste. Mix eggs and sugar, add bean paste and chocolate/butter. Add flour and nuts.

Pour into pan. Let stand 15 minutes.

Bake 25 mn @ 170. 

OTHER

  • 125 gr dark chocolate
  • 350 gr red beans cooked
  • 50 gr pistachio or other
  • 50 gr pecan nuts
  • 70 gr butter
  • 3 eggs
  • 140 gr sugar (coconut, agave)
  • 2 Tbsp flour (corn, rice or coconut)

Melt chocolate and butter. Mix red beans into paste. Mix eggs and sugar, add bean paste and chocolate/butter. Add flour and nuts.

Pour into pan. Let stand 15 minutes.

Bake 25 mn @ 170. 

3 ingredient muffins

Ingredients

  • 2 bananas
  • 4 eggs
  • Frozen fruit, chocolate chips, almond powder, etc

Squash bananas with fork. Add eggs and mix well. Add chocolate chips if wanted. I tried adding 1 tsp coconut sugar + 2 tbsp chocolate chips + 12 tsp blueberries.

Place fruits into silicon muffin pans, then cover with paste. Makes 12 mini muffins.

Bake at 180° for 12 - 15 minutes.

Date & chocolate squares

From Desserts aux légumes by Noémie Strouk

Ingredients

For the garnish:

  • 175 gr dates minced
  • 200 gr sweet potatoes cut into small cubes
  • 220 ml water
  • 1 vanilla branch
  • 1 tsp cinnamon
  • 50 gr sugar (coconut, agave)
  • 80 gr dark chocolate

Bring water to boil with all ingredients, except the chocolate. When potatoe is done, add chocolate and let melt on the side.

For the crumble:

  • 180 gr oat flakes
  • 170 gr flour (rice, coconut, corn or potatoe)
  • 135 gr sugar
  • 160 gr salted butter softened

Mix with your hands to create crumble texture.

Place 2/3 of crumble in pan and press down. Cover with filling, then add rest of filling on top.

Bake 50 mn @ 180.