Christmas treat ideas for the wheat intolerant

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Gluten Free Chocolate cake

1 1/2 cups semisweet chocolate chips

1 (19 ounce) can garbanzo beans, rinsed and drained

4 eggs

3/4 cup white sugar

1/2 teaspoon baking powder

1 tablespoon confectioners’ sugar for dusting


Preheat the oven to 350 degrees . Grease and flour with cornstarach a 9 inch round cake pan. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes and stir every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 %. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners sugar before serving.

Baked apples

4 large baking apples, such as Rome Beauty or Golden Delicious

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 cup chopped pecans

1/4 cup currants or chopped raisins

1 Tbsp butter 3/4 cup boiling water


Preheat the oven to 375°F. Wash the apples and remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide. In a small bowl, combine the sugar, cinnamon, currants or raisins, and pecans. Place apples in a 8 by 8-inch square baking pan. Stuff each apple with this mixture. Top with butter (1/4 of the Tbps). Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices. Serve warm with vanilla icecream on the side.

Mint Cookies

6 ounces mint chocolate chips

2 egg whites

1/2 cup pecans, finely chopped

3/4 cup sugar

4 to 5 drops green food coloring

pinch of salt


Turn oven to 350 degrees. Beat egg whites until stiff. Fold in sugar and salt. Add chocolate chips and pecans. Cover cookie sheet with aluminum foil, shiny side up. Using small teaspoon, drop cookie batter onto the cookie sheet.Turn the oven off. Do not open the oven. Let sit in oven for 30min- 1 hour


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