Tag Archives: gluten free

Decadent Chocolate Cake (flourless, resembling the best brownies of your life).


I wish I could remember where I found the original idea for this cake. I would like to credit them as it is absolutely brilliant. I stared at the ingredients wondering how a cake without flour would hold together. I was sceptical, but gave it a try and was amazed by the results. Without flour you get pure, delicious chocolaty-ness. I now make this cake for all birthdays requiring chocolate cake. I top it with the birthday persons favourite fruit and whipped cream and/or icing. It’s incredibly rich and special.
*I will post a picture once I make the cake again.*
I will give a few ingredient options, highlighting in bold the ones I used.

Rich, dark and decadent chocolate cake

-12 oz. of chocolate, melted*(chocolate chips, bakers chocolate or raw cacao paste)
-1 cup fat, melted (butter, coconut oil, lard, ghee)
-1 1/2 cups of sugar (coconut sugar, sucanat, rapadura)
-1/2 tsp salt
-4 tsp vanilla (raw vanilla powder, vanilla extract or bean)
-6 large eggs (4 of Chicken Man’s egg yolks)
-1/2 to 1 cup cocoa (raw cacao powder, cocoa powder)

Blend all ingredients together until smooooooth.

Pour into greased pan lined with parchment paper. I use a large round clay pan, but an 8×8 or a bit larger would work too.

Bake at 350 for 20-30 minutes, until
Middle is no longer jiggly and firm
On top.
Cool completely before cutting.

This can feed up to 20 people especially when cut into small pieces and generously topped with fruit and whipped cream.

Thick Fruit Sauce

2 cups frozen fruit, thawed.
1/2 cup sweetener, like honey.
4 tbsp thickener like arrowroot or potato starch.

Mix all ingredients together while cold. Bring to boil and keep on until mixture turns clear (cooking the starch out).
Eat with a spoon repeatedly to test it. 🙂

Fudgy Flourless cookies, as promised…

20130804-171514.jpgI promised everyone a recipe taken from this Flourless chocolate fudge cookie recipe that did not use confectioners sugar.
I’ve done about six text batches and they’ve all turned out very tasty! The stickiness and their ability to hold together was very different depending on whether I used the whole egg, a clay baking sheet, arrowroot added and the time baked. Some turned out really sticky and ended up as one, big delicious cookie once put in a container together. When baked a little longer, they turned out like the cookie
In the picture.
They are also super simple to make!
So basically I just substituted the confectioners sugar for coconut sugar and 3 tbsp of arrowroot. One batch I use xanthan gum but I really don’t think it is necessary. It was easy to play with, adding mint or dried cherries, cranberries. Maybe you will play with the recipe too and let me know?

Fudgy Flourless Chocolate Cookies:

Oven at 350 degrees

Mix together:

3 egg whites (or 2 whites and 1 whole egg for thicker cookies)
2 1/4 cups coconut sugar (rapadura or sucanat would be great too)
3 TBSP arrowroot
1 cup cocoa (I use the high fat red cocoa)
1/4 tsp sea salt
2 tBSP vanilla
For thicker cookies add 1 tbsp. potato flour and 1 tbsp. potato starch

Drop onto greased parchment paper (never wax!).
These cookies REALLY spread out. So I tried to do 1 inch across blobs with lots of space in between.
Bake at 350 for 10 minutes.
They worked best with waiting until they COMPLETELY cooled. Very hard to do, very hard to do. 🙂

Options, ADD:
-1 tsp espresso powder
-a drop or two of peppermint oil
-dried cherries or other fruit (add after its been dropped onto cookie sheet)
-what can you think of?

Chaz and Emmett and Brother-Love.

Ferment your potatoes and digest them too!


Potatoes make me tired and feel
just downright poopy. Unless! Unless I ferment them first! I imagine that a good portion of the starches are eaten this way.

Fermented Potatoes:

Cut up potatoes into fries, hashbrowns or for boiling. Don’t cut too small as they could ferment too fast.
Put potatoes in glass jar.
Add salt.
I added 1 tsp of salt per Litre (four cups) I did a gallon (4 tsp salt)
Fill with unchlorinated water leaving a couple inches of space at top.
make sure potatoes are all under brine.
Ferment on counter three days.
It will get bubbly and frothy and wonderful.
Then rinse and cook as you normally would, for potatoes.
I fried mine in real lard.
The trick to crispy potatoes is to dry them. Make sure they are very dry.


Food Humblings, so far.

I’ve been humbled again and again, by my extreme lack of knowledge. I thought that I was doing right by my children with whole grain breads and pastas. Further research explains to me why so many are gluten intolerant. Not only is it indigestible, it takes nutrients from our bodies to pass through, they are called phyto-nutrients. I thought salad greens were good as they are, as my kids chomped down like little rabbits. But salad is nothing without the all important fat-soluble activators. I thought if it was organic then it was safe, but so much of it has added sugar and negative calories. I now look at those little applesauce packs and see nothing of value. And even though they are unsweetened, the apples have been heated and the nutrients destroyed.
Now, do I have you thinking? Is it that I am mad or are you too humbled by our lack of knowledge? and I have just begun…my journey is not just what to eat, but how to eat. I absolutely LOVE the book ” Nourishing Traditions” by Sally Fallon. It rocked my world and turned it completely upside down. Using old and traditional wisdom, it made so much sense. This is no fad diet book.



A basic sauce of butter and eggs

A basic, decadent and nourishing SAUCE or cheese sauce. ( Flourless and milk-free.) This is super thick and creamy.

Begin to melt,
1 CUP OF BUTTER, you want it hot ( I used organic, grass-fed)
5 EGGS, plus
2 YOLKS in a separate saucepan (with the heat off) whisked until thickened and buttery yellow.
Whisk in:
1 TBSP VINEGAR (I used apple cider)

Put on low heat and whisk some more!
I lift pot up and down, off of heat, now and then to prevent cooking eggs too quickly.
As soon as you can see bottom of pot
Like this:



when you whisk,
Remove from heat.
Stir in
1 TBSP cold butter whisked until melted in.
Begin to dribble in melted, hot butter (the one cup at the beginning) and whisk oh so much more! You can add it more quickly after about half a cup
Of the butter.
And voila! You have a basic Flourless, milkless sauce! And it’s sooo good for you. A perfect addition to steamed veggies. If it’s too thick you can add a little milk or water.

CHEESE SAUCE: now I am going to add a cup of old, organic, white cheddar. Put on low heat until cheese is melted. Try with cayenne or hot pepper for those that like spicy stuff!
Possibilities are endless!
It’s also excellent as a nacho dip.

Tonight I am going to dribble this cheese sauce over cooked ground meat with sauteed onions and broccoli. A major hit at our house!

Keeps well in fridge.