Chocolate Cake Recipe ( very low gluten)

11/4 cups soy flour(I use half soy and half almond meal)
1/2 cup potato flour
1-1/4 teaspoons bicarbonate soda
1/4 cup cocoa powder
3/4 cup sugar
150g butter melted
1tabs white vinegar
1cup evaporated milk or 1/2 cup milk(I use 1/2cup soy milk)
2 eggs
1 banana mashed
2 tabs honey
just place the mix in one large round or square tin,line base with
baking paper when cooking
Sift flours,bicarbonate soda and cocoa into bowl. Add
sugar,butter,vinegar and milk and beat with electric mixer on low for 2
mins. Add eggs, banana and honey and beat on medium for 2 minutes. Pour
into prepared pan Bake in preheated 160c oven for approx 55mins.Cool in
pan for 5 mins before turning out ice the top with chock icing or
topping of your choice ( served with Greek yoghurt and no icing it's
wonderful).
Enjoy
nb: splendor cannot replace the sugar in whole but 50:50 seems to work


If you want a warm desert how about Blueberry and Rhubarb crumble served
with your favourite side

The crumble recipe as follows:
3/4 cup almond meal
1/2 cup desiccated coconut
1/4 cup brown sugar or 50:50 splendor
60 g butter
Mix dry ingredients together then cut butter into small cubes(or melt)
and mix into dry ingredients
Cook 700g of rhubarb with 1/2 cup sugar in water. Simmer until soft and
let sit for at least 10mins and then drain. Combine in 9x13cm shallow
pan with 2 tins of blueberries (400g each). Mix in 2tabs icing
sugar(optional) then put crumble on top. Cook for about 25mins at 200
centigrade.

Watch that it doesn't burn.

I hope you enjoy this as an occasional Sunday treat

Two healthy deserts, Sahara and Gobi.

Two crappy desserts, the ones I snipped from the original post.

--Bryan

On Apr 9, 8:14*am, atec7 7 <""atec77 \"@ hotmail.com"> wrote:
> Chocolate Cake Recipe ( very low gluten)
>
> 11/4 cups soy flour(I use half soy and half almond meal)
> 1/2 cup potato flour
> 1-1/4 teaspoons bicarbonate soda
> 1/4 cup cocoa powder
> 3/4 cup sugar
> 150g butter melted
> 1tabs white vinegar
> 1cup evaporated milk or 1/2 cup milk(I use 1/2cup soy milk)
> 2 eggs
> 1 banana mashed
> 2 tabs honey
> * just place the mix in one large round or square tin,line base with
> baking paper when cooking
> Sift flours,bicarbonate soda and cocoa into bowl. Add
> sugar,butter,vinegar and milk and beat with electric mixer on low for 2
> mins. Add eggs, banana and honey and beat on medium for 2 minutes. Pour
> into prepared pan Bake in preheated 160c oven for approx 55mins.Cool in
> pan for 5 mins before turning out ice the top *with chock icing or
> topping of your choice ( served with Greek yoghurt *and no icing it's
> wonderful).
> Enjoy
> * nb: splendor cannot replace the sugar in whole but 50:50 seems to work
>
> If you want a warm desert how about Blueberry and Rhubarb crumble served
> with your favourite side
>
> The crumble recipe as follows:
> 3/4 cup almond meal
> 1/2 cup desiccated coconut
> 1/4 cup brown sugar or 50:50 splendor
> 60 g butter
> Mix dry ingredients together then cut butter into small cubes(or melt)
> and mix into dry ingredients
> Cook 700g of rhubarb with 1/2 cup sugar in water. Simmer until soft and
> let sit for at least 10mins and then drain. Combine in 9x13cm shallow
> pan with 2 tins of blueberries (400g each). Mix in 2tabs icing
> sugar(optional) then put crumble on top. Cook for about 25mins *at 200
> centigrade.
>
> * Watch that it doesn't burn.
>
> * I hope you enjoy this as an occasional Sunday treat

How many calories and fat grams in the first deSSert?
(You only want to cross the desert once, but always go up twice for
dessert.)

On Apr 9, 9:04*am, Kalmia > wrote:
> On Apr 9, 8:14*am, atec7 7 <""atec77 \"@ hotmail.com"> wrote:
>
>
>
>
>
> > Chocolate Cake Recipe ( very low gluten)
>
> > 11/4 cups soy flour(I use half soy and half almond meal)
> > 1/2 cup potato flour
> > 1-1/4 teaspoons bicarbonate soda
> > 1/4 cup cocoa powder
> > 3/4 cup sugar
> > 150g butter melted
> > 1tabs white vinegar
> > 1cup evaporated milk or 1/2 cup milk(I use 1/2cup soy milk)
> > 2 eggs
> > 1 banana mashed
> > 2 tabs honey
> > * just place the mix in one large round or square tin,line base with
> > baking paper when cooking
> > Sift flours,bicarbonate soda and cocoa into bowl. Add
> > sugar,butter,vinegar and milk and beat with electric mixer on low for 2
> > mins. Add eggs, banana and honey and beat on medium for 2 minutes. Pour
> > into prepared pan Bake in preheated 160c oven for approx 55mins.Cool in
> > pan for 5 mins before turning out ice the top *with chock icing or
> > topping of your choice ( served with Greek yoghurt *and no icing it's
> > wonderful).
> > Enjoy
> > * nb: splendor cannot replace the sugar in whole but 50:50 seems to work
>
> > If you want a warm desert how about Blueberry and Rhubarb crumble served
> > with your favourite side
>
> > The crumble recipe as follows:
> > 3/4 cup almond meal
> > 1/2 cup desiccated coconut
> > 1/4 cup brown sugar or 50:50 splendor
> > 60 g butter
> > Mix dry ingredients together then cut butter into small cubes(or melt)
> > and mix into dry ingredients
> > Cook 700g of rhubarb with 1/2 cup sugar in water. Simmer until soft and
> > let sit for at least 10mins and then drain. Combine in 9x13cm shallow
> > pan with 2 tins of blueberries (400g each). Mix in 2tabs icing
> > sugar(optional) then put crumble on top. Cook for about 25mins *at 200
> > centigrade.
>
> > * Watch that it doesn't burn.
>
> > * I hope you enjoy this as an occasional Sunday treat
>
> How many calories and fat grams in the first deSSert?

None. Who'd want to eat it?

> (You only want to cross the desert once, but always go up twice for
> dessert.)

A better quote would be, "Stupid is as stupid does."

--Bryan

On Fri, 09 Apr 2010 09:19:23 -0500, Andy > wrote:

>Too sweet and fat for my liking.
>
>Growing up, we used to get canteloupe or honeydew melon as a breakfast
>item, then get the same for after dinner dessert. Mom drew the line in
>places.
>
>Later in life I threw caution to the wind and would fill half a canteloupe
>with a carton of boysenberry (then, my favorite) yogurt.
>
>Once in great awhile, Mom would make banana cake or orange bundt cake.
>Those were fight nights!

Sam's Club had huge plastic clam shell containers of strawberries
(from CA) and kiwifruit (from Italy of all places). Both are
excellent... had some as an after dinner snack last night, and again
this morning. The best way to peel kiwifruit is with a tsp. Last
night I had forgotten so attacked them with a paring knife, not good.
This morning I remembered to use a tsp.

On Fri, 09 Apr 2010 10:50:27 -0500, Andy > wrote:

>brooklyn1 > wrote:
>
>> On Fri, 09 Apr 2010 09:19:23 -0500, Andy > wrote:
>>
>>>Too sweet and fat for my liking.
>>>
>>>Growing up, we used to get canteloupe or honeydew melon as a breakfast
>>>item, then get the same for after dinner dessert. Mom drew the line in
>>>places.
>>>
>>>Later in life I threw caution to the wind and would fill half a
>>>canteloupe with a carton of boysenberry (then, my favorite) yogurt.
>>>
>>>Once in great awhile, Mom would make banana cake or orange bundt cake.
>>>Those were fight nights!
>>
>> Sam's Club had huge plastic clam shell containers of strawberries
>> (from CA) and kiwifruit (from Italy of all places). Both are
>> excellent... had some as an after dinner snack last night, and again
>> this morning. The best way to peel kiwifruit is with a tsp. Last
>> night I had forgotten so attacked them with a paring knife, not good.
>> This morning I remembered to use a tsp.
>
>
>I use a much different kiwi peeling technique.
>
>Since my Sunday brunch restaurant sliced them into coins I would plant my
>table knife inside the skin and keeping the knife steady, give the kiwi a
>360° twist and the fruit would easily separate from the skin. I taught a
>lot of observing neighboring Sunday brunchers "Kiwi is Easy"

I've done that too but it's a bit messier at table... still that
technique works better when separating the skin with the dull side of
the paring knife, the sharp side has a propensity to slice the skin,
and maybe finger skin too.

What I've discovered is that peeling kiwifruit releases a lot of juice
so do it over a plate to catch the juices... then if the slices are
laid out flat on the plate they will reabsorb those juices... no
waste, neato... and you won't have to lick the plate! heheh

On Fri, 09 Apr 2010 11:23:22 -0500, Andy > wrote:

>brooklyn1 > wrote:
>
>> On Fri, 09 Apr 2010 10:50:27 -0500, Andy > wrote:
>>
>>>brooklyn1 > wrote:
>>>
>>>> On Fri, 09 Apr 2010 09:19:23 -0500, Andy > wrote:
>>>>
>>>>>Too sweet and fat for my liking.
>>>>>
>>>>>Growing up, we used to get canteloupe or honeydew melon as a
>>>>>breakfast item, then get the same for after dinner dessert. Mom drew
>>>>>the line in places.
>>>>>
>>>>>Later in life I threw caution to the wind and would fill half a
>>>>>canteloupe with a carton of boysenberry (then, my favorite) yogurt.
>>>>>
>>>>>Once in great awhile, Mom would make banana cake or orange bundt
>>>>>cake. Those were fight nights!
>>>>
>>>> Sam's Club had huge plastic clam shell containers of strawberries
>>>> (from CA) and kiwifruit (from Italy of all places). Both are
>>>> excellent... had some as an after dinner snack last night, and again
>>>> this morning. The best way to peel kiwifruit is with a tsp. Last
>>>> night I had forgotten so attacked them with a paring knife, not
>>>> good. This morning I remembered to use a tsp.
>>>
>>>
>>>I use a much different kiwi peeling technique.
>>>
>>>Since my Sunday brunch restaurant sliced them into coins I would plant
>>>my table knife inside the skin and keeping the knife steady, give the
>>>kiwi a 360° twist and the fruit would easily separate from the skin. I
>>>taught a lot of observing neighboring Sunday brunchers "Kiwi is Easy"
>>>
>>
>> I've done that too but it's a bit messier at table... still that
>> technique works better when separating the skin with the dull side of
>> the paring knife, the sharp side has a propensity to slice the skin,
>> and maybe finger skin too.
>>
>> What I've discovered is that peeling kiwifruit releases a lot of juice
>> so do it over a plate to catch the juices... then if the slices are
>> laid out flat on the plate they will reabsorb those juices... no
>> waste, neato... and you won't have to lick the plate! heheh
>
>
>Yeah!
>
>My technique is always messy business and requires afterwards hand
>washing.
>
>That's why I leave it for the last dish palette cleansing.

I think no matter which method paring kiwifruit causes sticky
finger... the one plus is that the skin is naturally non-skid.

With over ripe kiwifruit make sorbet.

brooklyn1 wrote:

>
> I think no matter which method paring kiwifruit causes sticky
> finger... the one plus is that the skin is naturally non-skid.
>
> With over ripe kiwifruit make sorbet.
>
>


When we were in NZ last year, these were everywhe

http://www.zesprikiwi.com/spife.htm

Very easy to use and convenient.

gloria p

On Apr 9, 11:24*am, brooklyn1 > wrote:
> On Fri, 09 Apr 2010 09:19:23 -0500, Andy > wrote:
> >Too sweet and fat for my liking.
>
> >Growing up, we used to get canteloupe or honeydew melon as a breakfast
> >item, then get the same for after dinner dessert. Mom drew the line in
> >places.
>
> >Later in life I threw caution to the wind and would fill half a canteloupe
> >with a carton of boysenberry (then, my favorite) yogurt.
>
> >Once in great awhile, Mom would make banana cake or orange bundt cake.
> >Those were fight nights!
>
> Sam's Club had huge plastic clam shell containers of strawberries
> (from CA) and kiwifruit (from Italy of all places). *Both are
> excellent... had some as an after dinner snack last night, and again
> this morning. *The best way to peel kiwifruit is with a tsp. *Last
> night I had forgotten so attacked them with a paring knife, not good.
> This morning I remembered to use a tsp.

I have a metal ice cream scoop JUST the right size for kiwi. Works
well. I agree - forget the paring knife routine.

Kalmia wrote:
> On Apr 9, 8:14 am, atec7 7 <""atec77 \"@ hotmail.com"> wrote:
>> Chocolate Cake Recipe ( very low gluten)
>>
>> 11/4 cups soy flour(I use half soy and half almond meal)
>> 1/2 cup potato flour
>> 1-1/4 teaspoons bicarbonate soda
>> 1/4 cup cocoa powder
>> 3/4 cup sugar
>> 150g butter melted
>> 1tabs white vinegar
>> 1cup evaporated milk or 1/2 cup milk(I use 1/2cup soy milk)
>> 2 eggs
>> 1 banana mashed
>> 2 tabs honey
>> just place the mix in one large round or square tin,line base with
>> baking paper when cooking
>> Sift flours,bicarbonate soda and cocoa into bowl. Add
>> sugar,butter,vinegar and milk and beat with electric mixer on low for 2
>> mins. Add eggs, banana and honey and beat on medium for 2 minutes. Pour
>> into prepared pan Bake in preheated 160c oven for approx 55mins.Cool in
>> pan for 5 mins before turning out ice the top with chock icing or
>> topping of your choice ( served with Greek yoghurt and no icing it's
>> wonderful).
>> Enjoy
>> nb: splendor cannot replace the sugar in whole but 50:50 seems to work
>>
>> If you want a warm desert how about Blueberry and Rhubarb crumble served
>> with your favourite side
>>
>> The crumble recipe as follows:
>> 3/4 cup almond meal
>> 1/2 cup desiccated coconut
>> 1/4 cup brown sugar or 50:50 splendor
>> 60 g butter
>> Mix dry ingredients together then cut butter into small cubes(or melt)
>> and mix into dry ingredients
>> Cook 700g of rhubarb with 1/2 cup sugar in water. Simmer until soft and
>> let sit for at least 10mins and then drain. Combine in 9x13cm shallow
>> pan with 2 tins of blueberries (400g each). Mix in 2tabs icing
>> sugar(optional) then put crumble on top. Cook for about 25mins at 200
>> centigrade.
>>
>> Watch that it doesn't burn.
>>
>> I hope you enjoy this as an occasional Sunday treat
>
> How many calories and fat grams in the first deSSert?
> (You only want to cross the desert once, but always go up twice for
> dessert.)

Fat ? who knows and I don't count kilijoules

Point is a diabetic can have a modest slice being lower in carbs than
many desserts , the chocolate cake has a very silky texture which is
terribly hard to resist , if you people are really good I might post the
wifes mango and pineapple tart recipe

( has fresh whipped cream as a topping)