Emily's Crazy Chocolate Cake - Allergies Be Gone!

While I don't have a picture yet of this lovely chocolate cake, I thought it important to post a little tidbit for all you out there who are inhibited by food allergies. Under my naturopath's care, I have currently cut out quite a list of items from my diet, including gluten, spelt, dairy and eggs. This has put a significant damper on my baking for the moment but I'm not going to let it lick me! Luckily, in turning my back on some of the more traditional ingredients, I find a whole new world of new ones.

Without further adieu...Emily's Crazy Chocolate Cake...adapted from allrecipes.com.

THE CAKE

• 2 c. boiling water
• 1 c. unsweetened cocoa powder
• 2-3/4 c. garbanzo bean flour (I used Bob's Red Mill)
  
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 c. butter
• 1/3 c. vegetable oil
• 2-1/4 c. white sugar
• 3 duck eggs (I found these at a local, natural food co-op)
  
• 1-1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.
2. In a medium bowl, pour boiling water over cocoa, whisk 'til smooth and set aside to cool down.
3. In a large mixing bowl, cream butter, oil and sugar together.
   
4. Beat in eggs, one a time, and then stir in vanilla.
5. Add the dry ingredients gradually, alternating with the cocoa mixture.
6. Pour into pan and bake for about 35-40 minutes or until toothpick inserted in the center comes out clean.
7. Cool completely before frosting.

THE FROSTING

• 3 T butter, softened
  
• 1 tsp vanilla extract
  
• 3-5 T water
• 4 cups powdered sugar

1. Beat together the butter and vanilla extract.
2. Add powdered sugar gradually, alternating with water.
3. Keep adding sugar and water until you get the desired amount of frosting.
4. Frost the now cooled cake.
5. Enjoy!

Note: Definitely stay away from butter if you have any life-threatening reactions to dairy! However, I was told by a friend, who is also a naturopath, that butter can still be used for those with mild dairy sensitivities. We usually react to the proteins in dairy and there are almost no proteins present in butter. Good info to know!

Buttery Shortbread Cookies

These are the tastiest, crumbliest, butteriest shortbread cookies I have ever eaten. I got the recipe from a dear friend at our church, and you will not believe how easily they come together. They are sinfully rich and perfect. If you're feeling extra scandalous, dip them in chocolate, but they are equally delicious plain.

INGREDIENTS

1 pound (2 cups) unsalted butter, softened

1 cup powdered sugar

1/2 teaspoon salt

3 cups sifted flour

1 cup brown rice flour

1/4 cup white sugar

DIRECTIONS

1. Cream together softened butter, powdered sugar and salt.
2. Add sifted flour and rice flour, and mix until dough holds together and everything is incorporated.
3. Form dough into two balls, wrap in plastic wrap and refrigerate for one hour.
4. Roll each ball of dough into a "log" approximately 1 1/2" to 2" in diameter. Roll each "log" in white sugar, and wrap in plastic wrap. Return to fridge for at least another hour, until dough is easy to cut.
5. Preheat oven to 300 degrees. Using a sharp knife, cut dough into 1/2" slices and lay cookies down on an ungreased baking sheet about an inch apart. Bake for 18-20 minutes until edges are set and a light golden color. Remove cookies immediately to a wire rack and cool completely.

Makes at least 4 dozen cookies.

OPTIONAL CHOCOLATE DIP

1. Once cookies are completely cool, melt a heaping cup of semi-sweet chocolate chips in a glass bowl in the microwave (stirring every 30 seconds). Add a generous shaving of paraffin wax if you have any on hand to keep the chocolate from being too sticky once set.
2. Carefully dip cookies by dragging them across the chocolate. Allow to set on wax paper. Store in the fridge.

I just have one last thing to say about all of this: YUM. Oh, and these go great with a cup of tea!