Choc-Date Mud Cake recipe

Choc-Date Mud Cake

Ingredients
200g dates, cut very small so they disappear into the cake
3/4 cup boiling water
1/2 tsp bicarbonate of soda
1/4 cup mild-flavoured oil (eg rice bran)
1/4 cup honey or other liquid sweetener
1 dessertspoon vanilla essence
1 cup GF flour
1/2 cup cocoa
1 tsp mixed spice
1/2 cup non-dairy milk

Method
Preheat the oven to 170C.
Combine the dates, boiling water and bicarbonate of soda, stir and stand until the mixture has cooled.
Stir in the oil, honey and vanilla essence.
Sift together the flour, cocoa and mixed spice, and fold into the date mixture. Add the milk and stir to incorporate.
Spoon into greased or lined tin and bake for 55 minutes. Allow the cake to cool slightly in the tin before turning out onto a cooling rack.

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GF Choc self-saucing pudding

Self-saucing puddings convert well to gluten-free. This one can also be made dairy-free by using dairy-free milk and Nuttelex.

GF lemon curd meringue stacks

This is a very pretty-looking dessert – quite easy to prepare in advance and quickly assemble, and dairy-free if Nuttelex is used in place of butter.

Dairy-free Chocolate “Yogo”

This doesn’t always set as well as I’d like, but the flavour is like a nice chocolate sauce.  Please comment if you know the source of this recipe, so that I can credit and link.

Chocolate Yogo

40g cocoa
40g cornflour
120g white sugar
800ml of milk (works fine with rice milk)
1. Sift dry ingredients together and mix with 300ml of the milk
2. Meanwhile, bring to the boil the remaining 500ml of milk
3. Whisk in the chocolately milk
4. Continue whisking until it thickens (can take up to 5 minutes).
5. Pour into a bowl and cover with plastic film so it touches the top of the yogo and pop it into the fridge until it cools.

Gluten- and Dairy-free Brownies

These chocolate brownies are very rich and more-ish!  There are multiple recipes on this page, so you’ll need to click the link for “Famous Passover Brownies“.  We used rice bran oil, which is very mild-flavoured, and diced some of the Woolworths Gold Swiss Intense dark chocolate.

GF Granola recipes

These recipes will require a dehydrator, or long drying in a low oven- and both use nuts.

Mulberry-walnut granola (though I substituted dried cranberries for the mulberries)

GAPS Porridge (please comment if you know the source for this recipe, so I can credit and link):

2 cups almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup raisins
1 tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon Celtic sea salt

Place nuts and seeds in a large bowl, cover with water and soak overnight

Place raisins in a separate bowl, cover with (½ to 1 cup) water and soak overnight

Place the raisins, along with their soaking water in a food processor and puree until smooth

In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water

Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients

Transfer mixture onto two large parchment lined baking sheets

To make live granola, place in the oven on the lowest setting (usually 135°) for 24 hours

For instant gratification, bake 45 minutes in the oven at 250°; for this more decadent treat, I sometimes drizzle honey over the granola, or add shredded coconut, currants and other dried fruit

Chocolate mud cake recipe

My sister-in-law gave me this recipe, which is lovely, and a little unusual with the addition of sweet potato.

I don’t know the source in order to give correct credit to the recipe’s creator, so please leave a comment if you do!

—–

500g sweet potato
180g golden srup
125ml olive oil
1T water
2 eggs
200g sugar
50g cocoa
1T baking powder
1t bicarb
300g all purpose flour (GF)

Peel the sweet potatoes and cook in the microwave with a little water in a covered casserole dish, or boil on the stove in the usual way.
Preheat the oven to 180C.
Grease a large loaf pan with margarine and line the bottom with baking paper.

Mash or blend the cooked sweet potato in a saucepan and add the syrup, olive oil and water to the blended potato.
Beat the eggs and sugar over a saucepan of hot water until the mixture is warm and shows a few frothy bubbles. Place on an electric mixeror beat with a rotary beater until thick and creamy.
Sift the cocoa, baking powder, bicarb and flour carefully into the mixture.
Finally, add the cake batter to the sweet potato mixture and blend with a wire whisk.

Pour into the prepared pan and place in the centre of the oven for 50 minutes.
Cool in the tin before icing.
Ice with chocolate fudge icing and decorate with grapes dipped in melted chocolate.

Warm together 80g brown sugar, 125g butter, 2T cocoa and 1t vanilla essence. When it has caramelised, add enough sifted pure icing sugar (about 100g) to make a thick rich icing.

Tip: a chocolate syrup made from half a cup of sugar and water and 1T of cocoa or melted chocolate warmed can be spooned over the hot cake for a more moist cake.