Gluten-Free

 

 

Gluten-Free: Amaranth, Quinoa and Dark Chocolate Cake 

Print Friendly 

Description:
Amaranth: This Central American ancient food has been cultivated for 8000 years, and is comparable to rice. Considered a grain, it is actually a seed. Amaranth is especially high in lysine, an essential amino acid most grains lack. Plus it is gluten free!
Amaranth is a pseudocereal that has been consumed as a grain since ancient times; the tiny buff-colored amaranth spheres were important in both Aztec cuisine and culture. Amaranth grains are rich in high-quality protein and minerals, and are naturally gluten-free.
The health benefits of Amaranth are that it is rich in Iron, Manganese, Magnesium, Potassium, and Phosphorus. It can be used ground as flour, cooked as a cereal, sprinkled on foods or even used as a thickener for soups. To cook, combine 1 part raw seeds to 2 1/2 parts liquid. Simmer 18-20 minutes, until soft. Amaranth may be toasted like pop corn and mixed with honey to make a treat called " alegria" which means "joy" in Spanish.


Ingredients:

• 4.5 oz dark chocolate, 70 % cocoa (Green and Blacks)
• 7 Tbsp butter, unsalted
• 1/2 cup organic blond cane sugar
• 3 Tbsp amaranth flour (1 oz)
• 3 Tbsp quinoa flour (1 oz)
• 1 tsp pure vanilla extract
• 1/3 cup organic pecans, chopped coarsely (1 oz)
• 3 free range eggs
• Pinch of salt


Directions:

Preheat your oven at 350 F.
Butter a 2 x 7 3/4 "rectangular mold and line it with parchment paper.
Melt the chocolate with the butter in a double-boiler (or a bowl placed on top of a pot full of simmering water).
Separate the egg yolks from the whites.
Beat the yolks with the sugar and vanilla until light and white in color.
Add the chocolate preparation and mix until well incorporated.
Add the nuts and the flours, and mix well until smooth in texture.
Add a pinch of salt to the whites and beat them until light and firm. Fold in the previous preparation, making sure that it stays light.
Pour the batter in the mold and cook for 45 min or so. Check if the cake is cooked by inserting the blade of a knife. It should come out almost dry, but not totally (the cake is moist).
Remove the cake and let cool slightly before unmolding. Let cool on a rack.


Special Diet: Gluten Free


Category: Gluten-Free


Previous 12 13 14 15 16 17 18 19 20 21 Next
Connect with Us
facebook    twitter

AEP Angel On Line Course


Wellness Tip
Soy sauce
Did you know that low sodium soy sauce might still contain 600 mg of sodium per tablespoon? That's about 25% of the -recommended daily intake. Remember - a reduced sodium food, while often better than the original, is not always a low sodium food.


Kelowna Wellness Fair - November 2018


Wellness Directory
Certified Emotion Code & Metatronia Therapy ~ On-line or in person with Kveta Jasek
Specialty: Energy Workers
Kveta Jasek provides 30 minute free consultation. Full sessions in the Emotion Code and Metatronia Therapy are available, in person at Kveta's healing center is Creston, BC or by phone or Skype to any
View Details


Maria's Ireland Sacred Tours


Event
Healing Massage 8 Month Certification Program (one weekend/month)
Date: Oct 13, 2018
Location: Kelowna & Central Okanagan
ONE WEEKEND/month- in-depth study of Healing Massage + life-changing Personal Empowerment skills and more for students to be successful at healing massage AND as a professional practitioner!
View Details


AEP Angel On Line Course


Article
The Alternative Scientific Approach to Health
Naturopathic Doctors: Who are they? This article gives a quick introduction to naturopathic doctors, explaining their methods and credentials.
Full Article


Maria's Ireland Sacred Tours


Recipe
Chocolate, Tofu & Spelt Cupcakes
Category: Desserts
Description: Chocolate has had some good press recently for its health benefits, but many people seem confused as to what types of chocolate are good for them and why. Reports on the antioxidant potential of chocolate have been coming out for the past few years. Cornell University published a study in late 2003 that tested pure coca powder for amounts of phenolic phytochemicals or flavonoids that fight free radicals in the body. The two flavonoids measured were gallic acid equivalents (GAE) and epicatichin equivalents (ECE). A single serving of coca delivered 611mg of GAE and 564mg ECE, twice the number found in a glass of red wine. While the actual coca or cacao found in chocolate is good for you, it is important to look at the ingredients. Milk chocolate usually only contains 10% coca solids, filling up the rest of the bar with things that might not be so good for you like sugar, dairy, and preservatives. Anything labeled dark chocolate must contain a minimum of 35% coca solids, but there are plenty of companies that produce premium chocolates that reach from 70-80%. At first this chocolate may taste bitter, but once you try it, you will never go back! As food writer and chef Jennifer Harvey Lang said: “dark is to milk chocolate what Dom Perignon is to Dr. Pepper.” Why is something that is so good for you so addictive? I haven’t met a lot of people with uncontrollable broccoli cravings. Chocolate has another interesting component called phenylethylamine (PEA), which is a chemical that speeds up the flow of information between nerve cells: dopamine and norepinephrine, chemical cousins of amphetamines. Dopamine makes us feel good and norepinephrine stimulates the production of adrenaline, making our heartbeat faster. This is the same combination that goes coursing through our bodies when we meet someone new and the “chemistry is right”. We get that same chemistry from chocolate. The Aztecs believed that cacao stimulated desire, and chocolate has long been a favourite gift for lovers for exactly this reason.
Full Recipe


Greek Islands Tour - October 2019 - Host Maria O'Farrell Carr