October 6, 2010

Gluten Free Health & Wellness Seminar

November 13, 2010
Doors open at 9:15am

Pre registration required!!

Location:  NE Salem, Oregon

Cost: $30
You will learn:
*What happens to your body when you eat gluten
*What food & non-food items to avoid
*Hidden sources of  gluten
*What non-specialty companies have gluten free products
*How to modify your recipes to be Gluten Free
*Gluten Free Mix recipes -  including Breads!
*How to cook Gluten Free and LOVE IT!!
*Including how to cook and eat for the holidays!

Each attendee will receive a gluten free informational notebook 
3 ways to register:
1. Click on "My complete profile" and email me
2. Log onto www.glutenfreetraining.com - click on contact me
3. Call me at 503-364-5492

October 4, 2010

Gluten Free Chocolate Zucchini Cake

*2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Bars 
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
*4 Eggs (see note below for egg free)
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn

1 1/2 cup Zucchini, shredded
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract 

*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
*Dairy free - use 10 oz. Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips
Chocolate Mousse Filling: 
1 1/2 cups 1% Milk, Almond Milk. or milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar (for dairy free use 1/2 cup Enjoy Life gluten free, soy free, nut free, dairy free chocolate chips)
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar (or chocolate chips), xylitol, and cocoa in a sauce pan on low heat. Stir until chocolate is melted.
  Slowly pour flour mixture into melted chocolate and continue stirring using a whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 eggs yolks in a bowl. Slowly add 2 tablespoons of the chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture into chocolate mixture and whisk until smooth. Place back on burner stirring with a wire whisk until mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool and refrigerate until ready to use.

Directions for cake:
Preheat oven 350 degrees
Heat the chocolate bar & water on the stove or in the microwave stirring until melted. Mix in the dutch cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure the chocolate is completely mixed. Mix in 1 cup zucchini. Process until smooth. With spatula fold in the remaining 1/2 cup zucchini. Pour into prepared pan.

Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted pan,
15-20 minutes for cupcakes, donuts, or if using a cookie sheet. 
Cool in pan for 10 minutes remove onto a cooling rack. Top with chocolate mousse when cool and enjoy.