Gluten and dairy free! These are quick and easy to make and pretty healthy too! These are great if you want something that tastes very conventional! You would never know they were gluten free or dairy free. I guess to be totally conventional you could increase the sweetness but on the other hand these sort of cakes can be a very good way of gradually weaning children off high sugar diets!
- 100 g Dark chocolate 70% cocoa I used the Co-op Ghanaian Fair Trade chocolate
- 50 g Coconut oil *
- 1/2 cup Coconut milk
- 1 Tbsp Cocoa powder
- 1 Tbsp Honey
- 1/3 cup Tapioca flour but could use any other Gluten Free flour
- 1 tsp Baking powder
- 3 Eggs
- Melt the chocolate in a large bowl over a pan of hot water.
- Add the coconut oil and the honey. When all melted take off the heat and stir to cool.
- Add the cocoa to a little of the coconut milk and blend until it is no longer lumpy before adding the rest of the coconut milk.
- Add to the chocolate mix and mix in the flour and baking powder.
- When cool enough add the eggs and whisk up.
- Place in a 9” (24cm) square tin lined with partchment paper or silicon. Could also go in muffin cases.
- Bake at 180 degree for about 15 minutes.
I love coconut oil! It is great to fry in as it has a high smoke point and to bake with and on top of which it is one of the healthiest oils going. Although high in saturated fat, it is unusual in that coconut fats are short-chain fatty acids as opposed to the long chain fatty acids found in 98% of the fats commonly consumed. These shot-chain fatty acids are known to have many health giving properties and to protect against numerous conditions. It is lower in calories than all other fats. As it is also anti-bacterial it is good for keeping down yeast (Candida) and bacterial overgrowth. And great for the skin: dry skin, craddle cap., eczema… For more information on the health benefits go to www.coconutresearchcenter.org or for a 101 uses of coconut oil go to www.wellnessmama.com