Sunday, May 1, 2011

Gluten Free Goodness

So this weekend, I was graced with a visit from my wonderful friend Angela.  Now Angie isn't the most adventurous eater... she knows what she likes and sticks to that for the most part.  Add to that the fact that she's gluten free and that poses what could be considered quite the challenge for this weekend's meal preparations.  It did take a little more thought and label reading than I'm usually accustomed to but all in all, I think we had a pretty tasty weekend!

Last night for dinner, we had beef enchilada night... classic corn tortillas filled with a lean ground beef sauteed with vine ripened tomatoes, yellow onion, caved-aged cheddar cheese and queso fresco.  Super simple, but quite delicious.  We made a traditional enchilada sauce with tomato paste, cayenne pepper, smoked habaneros and paprika and topped it off with a bit more cheese to up the gooey factor (can you ever use too much cheese?). 

Rolling the enchiladas before baking

As good as the enchiladas turned out, the real gluten free jewel of the night was dessert... which came with my first taught, gluten free cooking lesson.  I took a recipe cue from my dear friend Jennifer King (who is an exceptional cook if I may say so myself) and added a few small adjustments to make it Angie-friendly.  For your enjoyment, I've even included the recipe below... (DISCLAIMER: there is nothing remotely healthy about this cake... please do not misconstrue gluten free to mean good for you.  It is however, chocolaty, decadent and delicious).

Gluten Free Chocolate Molten Cake  
9 oz of dark chocolate (chips or shavings off of a larger block)
2 sticks of butter
   -Melt chocolate and butter together (microwave or stove top) stirring frequently.  Set melting mixture aside.
   -Preheat oven to 400 degrees.

4 whole eggs
4 egg yolks
1/2 cup of sugar
1 tbsp real vanilla extract
1/4 cup Frangelico hazelnut liqueur (this can be substituted with amaretto, grand mariner or liqueur of your choice)
   -Whip eggs and yolks together until frothy with an electric mixer.  Add sugar, vanilla and liqueur. 
   - Add in chocolate/butter mixture and whip until blended.

3 tbsp coconut flour
   -Add in flour and whip until blended.  The batter will have a loose consistency.
   -Spoon batter into greased muffin tins (do not use paper liners).  Fill each tin to the top.
   - Bake for 8-10 minutes.
   -Remove from oven and allow to cool for 5 minutes before removing from the tins.
   -The result will be a very dense, chocolaty cake with a soft center. 
   -Refrigerate any uneaten cakes for up to 3 days.

No comments:

Post a Comment