Chocolate Lemon Cheesecake Recipe: Yogurt, Mascarpone, Ricotta

Chocolate + Lemon = Tasty GF Recipe!

Gluten-Free Chocolate Lemon Cheesecake

I generally like the combination of citrus flavors and chocolate / cocoa.  And, since I had some extra cheeses and yogurt to put to use, as well as some lemons, I decided to assemble this super-simple cheesecake.

The Recipe / Directions

When baking for fun, I don't usually take time to measure ingredients or anything since I have a fairly good feel for what works and does not.   But, I did keep a mental note of what ingredients I used, the approximate measurements, and how I went about creating this chocolate-lemon cheesecake.  The recipe is accommodating enough to not require much exactness in measurements, from my experience.

The ingredients I used:

• 750g (~1 quart) Yogurt
• 500g (~1 pint) Mascarpone Cheese
• 250g (~1 cup) Ricotta Cheese
• 5 large eggs
• 1 cup (or slightly more) Cocoa
• 1 TBSP cornstarch
• Lemons: the juice and zest of 3 lemons — if I had some lemon oil / lemon concentrate, I would have considered using a bit to boost the lemon flavor and impact
• ½ Cup Sugar — you may like yours sweeter, but I was aiming for semi-sweet in my final product.
• ¼ Molasses — I was using this to deepen the overall flavor profile and complexity a bit; you can certainly choose to use all white sugar, perhaps 1 cup, and omit this if you want.
• 1 TSP vanilla

• [Optional, as shown] A pre-made gluten-free tart-base, a product which I will review here later.  Fact is, I could have just made this without the base and it would be just fine and bake nearly identically.

The mixing and baking process:

I simply placed all the ingredients listed above, except for the cocoa (and obviously not the tart-base either), into the mixer and blended until nice and smooth.  The next step is to add and mix in all the cocoa at a lower speed (so as not to throw cocoa all over the kitchen), then finally raised the mixer speed and mixed thoroughly for a minute or so.  That's it. Done.  This whole process is very quick.

I then selected a 12-inch cast iron skillet, which may not be as "normal" as a springform, but, I like cast iron a lot and it worked quite well.  I covered it with a light coating of cooking-spray and placed the tart-base in the pan.  Next, I poured my cheese, yogurt, cocoa, etc mix into the pan overtop my base.

Place this into a preheated 325-degree F oven, and give it 90 minutes bake time or so, then turn the oven off, allowing the cake to remain in the still-hot oven another 15-20 minutes, then remove and allow to cool down to near room temperature before placing in the fridge.  This will yield a reasonably firm, yet smooth-textured, cheesecake with a deep chocolate flavor.  If you prefer a softer texture, reducing the bake time 15 minutes may produce the result you desire.

I created this on a whim, and I liked the result.  This recipe demonstrates how multiple cheese varieties, and yogurt, can be combined to produce a lovely cheesecake in a hurry.  And, it would be quite simple to alter the accent-flavor to orange if you choose, or perhaps even berries of some variety.

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Nestlé Gluten-Free Chocolate Corn Flakes

Gluten-Free Chocolate Corn Flakes?

Now these sure sound oddly interesting!

Nestlé Gluten-Free Chocolate Corn Flakes

My wife just noticed this new Nestlé gluten-free cereal listed for sale on the Continente hypermarket website, currently on sale for €1,53, or about USD $1.70 (at current exchange rates), for a 13¼-ounce box (375 grams).

I have had Nestle's regular / traditional gluten-free corn flakes that preceded this new product, and like them quite a bit. I tend to add a few in with my homemade gluten-free granola which typically also features shredded coconut, cocoa or cocoa-nibs (or bits of dark chocolate), some almonds, raisins, dates, dried figs, and gluten-free oats among other things. The corn flakes add a bit of extra crunch.

So, now that I see there is a gluten-free chocolate corn flake on the market, I feel compelled to try them ASAP.

Are these Nestlé flakes available in the United States? If you have seen them, post a comment mentioning where you found them and the size/price if you could, and whether you like them.  So far, the first and only place I have encountered them for sale is in the Eurozone (specifically in Portugal), and I have a box on order so I can evaluate them first hand, and I plan to update this post with my review of these new chocolate corn flakes once I acquire a box.  Hopefully I will be able to get some within the next week or two.

Sure looks interesting!

I also noticed Nestle now has a gluten-free Gofree coco rice cereal (on the Nestlé UK website) that I am currently tracking down as well... which may be the first mainstream mass-produced brand of gluten-free chocolate crispy rice cereal (until now, most any commercial big-name brands have contained barley malt in the recipe).  More to come on these items...

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Recipe : Nutella-like, but better, Hazelnut / Cocoa Spread

Chocolate Hazelnut Enjoyment

Simple Recipe for Nutella-like Hazelnut / Cocoa Treat

I just recently harvested and roasted some fresh Hazelnuts / Cobnuts for gluten-free recipes I think they will work well in.  I am starting with some very simple ways to use them, beginning with a variation on the Nutella (brand) chocolate-hazelnut spread.

My version is quite different from Nutella — if anything it is much closer to what a premium / gourmet brand of chocolate hazelnut spread called Rawtella is like. That is, simple core ingredients without the extra junk I do not want.  I found Nutella's recipe online to be the following:

Ingredients. Sugar, Vegetable Oil, Hazelnuts (13%), Skim Milk Powder (8.7%), Fat-Reduced Cocoa Powder (7.4%), Emulsifier (Lecithins) (Soy), Flavouring (Vanillin).

Compare that to something like Rawtella which is just Hazelnut, Cocoa Nibs, and Sugar — they keep it all "raw" by using dehydrated hazelnuts, but I will roast mine since I have no easy way to dehydrate them.

I much prefer Rawtella's idea of getting rid of Nutella's skim milk powder, the masses of sugar and oil, and the soy lecithin that Nutella uses (not to mention improving upon that paltry 13% hazelnut and even less cocoa Nutella uses).  And, like Rawtella, my version is not just gluten-free, but also dairy-free / vegan.

Ingredients / Directions

Here is what I chose to use in my own recipe for a rather "coarse grind" chocolate hazelnut spread / butter:

• approximately 2.5 cups of roasted hazelnuts / filberts / cobnuts
• between 1/2 cup and 1 cup of muscavado sugar — to taste preference
• 1/4 cup sunflower oil to smooth things out a bit
• 1 cup cocoa
• 1 Tablespoon vanilla

I used my Vitamixer to grind the nuts down to a slightly-coarse meal. Next, I added the sugar, cocoa, oil, and vanilla and ground the combination a bit more, stopping the mixer quite frequently to manually churn the mixture a bit since I did not plan to grind to a fully-smooth butter.  You can certainly grind to any degree of smoothness you prefer, and you may want to up the oil to help in this process.

That's really about it.  The final result is shown here — both in close-up (to show texture) and after I placed it in a plastic container.   I have found I like this stuff plain and absolutely love it on coffee-flavored ice cream!

Hazelnut Cocoa Spread - semi-course texture

Hazelnut Cocoa Spread - ready for use!

I now need to put some of my hazelnuts to use in some brownies, tart-crusts, and other gluten-free recipes, but for now I am going to very much enjoy this cocoa-hazelnut treat.  I also made some plain hazelnut butter which I will feature soon.

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Gluten-Free Mug-Cake Review : Shirly J brand Chocolate Brownie MugCake

"Shirley J" (brand) Gluten-Free Chocolate Brownie Mug-Cake Review

[by Kate — guest gluten-free blog author] (minor edits by Mike)

Shirley J brand Gluten-Free Chocolate Brownie Mug Cake

Overall Impression

Overall I recommend the mug cake, specifically the Chocolate Brownie Mug Cake, mix from Shirley J.

The cake is quick, it's so easy, requires no specialized equipment (except a microwave) and little to no skill to make. Even those of you who hate cooking and baking or who fear you're no good at it can make this gluten-free mug cake from Shirley J with great ease and great results. Seriously. A great, single-portion cake in a little over a minute. What's not to like about that?

I also think it's a boon to those of you out there who don't have celiac disease yourselves, but who have family or friends that do. You'll really make your family member / friend/ co-worker with celiac a happy camper if you can make or gift them their own individual, GF cake so that they can enjoy dessert along with everybody else!

Shirly J Mug Cake (gift kit)

Pros

So fast, so easy: Takes only about two minutes to open the package, whisk in the water and add the chocolate chips. Cooks in 90 seconds in the microwave.

Low energy requirements: Requires only 90 seconds in the microwave versus much longer baking time in a conventional oven. This is especially nice if you're in a hot climate and are paying to cool your home -- turning the oven on is always painful in that situation.

No special equipment required: All you need is the mix, additional chocolate chips, a fork, water, a tablespoon, a microwave, and microwaveable mug. These are all very common household items, even for people without full or well equipped kitchens (like college students).

Taste and texture: The gluten-free cake is very moist and the chocolate flavor is there.

Versatility: The flavor profile of the mix could easily be slightly varied with a dash of vanilla, cinnamon, orange oil, or espresso powder. You could also probably easily add walnuts or pecans, marshmallows, or coconut to the mix in small proportions. You can also serve the cake with frosting, ice cream, or whipped cream. Or, you can do like me and eat it with a big mug -- yes another mug -- of almond milk.

Individual Portioning: Individual portioning makes it easy to satisfy your sweet tooth without getting sucked into eating or getting rid of a multi-portion sized cake. Great

Gift Idea: The gluten-free mugging kit, which includes a microwaveable mug and 1 pack of mug-cake costs around $15. The mugging kit would make a great gift for a GF friend, co-worker, or relative and is in a good price range for moderate to low-cost gifting.

Cons

Additional Ingredients: 1/4 cup chocolate chips called for by mix is NOT included (be sure to choose a "safe" / gluten-free brand of chips).

Texture: Nice and moist, but has a grainier mouth-feel than a traditional cake. The same is true of almond-flour based cakes and some others using non-traditional flours. This is really a mild "con," as the texture is merely slightly different rather than poor or unappetizing.

Cost: If you buy 1 packet of Shirley J's gluten-free mug cake the mix runs you about $3. The more economical way to buy is to purchase a 5-pack of a single flavor for $12.95.

Continue to read this Gluten-Free Blog for all sorts of wheat-free, gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

Hail Merry Gluten-Free Miracle Tart Review : Fantastic! (and Costco has them)

Delicious Gluten-Free Vegan Chocolate Indulgence

Seriously Good Chocolate Mini-Tarts with Ingredients done Right!

We were out at Costco today and came across these fantastic little "Hail Merry" (brand) "Miracle Tart" Chocolate Minis, and I can tell you they are fantastic because within minutes of getting home, I had opened the package and sampled one.  They are simply superb!  At room temperature (served per suggestion), the centers are just buttery smooth and creamy, and there is a deep rich chocolate flavor with a hint of almond and coconut that comes through the chocolate. But, it is definitely chocolate and will satisfy a serious chocolate craving.

I admire the fact that the company has created these delicious tarts using ingredients that include just organic maple syrup, Fair Trade dark cocoa, natural raw almond flour, organic extra virgin coconut oil, and sea salt.  That's it.  Nothing else.  Thank you Hail Merry, since I constantly bypass similar dessert offerings by companies that add all sorts of preservatives, gums, and other junk I refuse to eat.  Hail Merry has done this right and with the right ingredients!

I added a few fresh raspberries to the equation (also from Costco today), and the combination was also excellent! (as pictured)

Also of note: a single tart has only 90 calories! (if you can limit your chocolate desires to one at a time)

Get them at Costco Wholesale in 2013

Hopefully Costco will continue to stock these. We discovered them today in the chilled foods aisles, and I was excited to see that not only are they a delicious chocolate gluten-free dessert, but thanks to Costco's bulk-buying and packaging, the price was reasonable enough to consider. I have seen these types of things at other stores (e.g., Whole Foods, etc.), but I refuse to pay $2.00 per tart and such!

Luckily, Costco made this delicious treat affordable with the price for a package of 12 gluten-free mini-tarts being $8.99 (or, 75 cents per tart!) Now that is more like it! Above this price, I will just make my own. I certainly appreciate being able to go to Costco and pickup a nice decadent chocolate treat instead of having to make it myself, so I sure hope they continue to carry these and keep the price reasonable enough that I don't simply walk past them.

Sadly, I took a look at the pricing on the Hail Merry website and about fell over.  They sell a 12-pack of larger (3 ounce) tarts (thus, 36 ounce total) for ... get ready... 100 DOLLARS (which does apparently include overnight shipping)!  But still,...OUCH!!!  That works out to the equivalent price of $2.77 per ounce (vs. 92-cents per ounce for these mini-tarts at Costco) : or, 3 TIMES THE PRICE TO PURCHASED DIRECT online vs buying at Costco.  So, please Costco, give this company a continued distribution channel that will make these gluten-free dessert treats an affordable luxury for the masses of gluten-free, wheat-free, vegan, and Celiac Disease crowd.  thank you!

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

Chocolate Diet : Eat Chocolate, Stay Thin

Eat Chocolate to Lower Fat / BMI

More reasons to include chocolate in your gluten-free diet

I love chocolate! And when I read about the health benefits of including chocolate in my gluten-free diet, I can enjoy this delicious treat even more. The latest scientific study results that caught my attention were about how people who frequently ate chocolate had a lower body mass index (BMI) than people who did not. As always, exercise also helps with this outcome, but the contribution that dietary chocolate made to the BMI results is quite nice.

This research (published in the March 26 issue of Archives of Internal Medicine) comes from a study that enrolled more than 1000 healthy men and women, average age of 57 years (with no pre-existing heart disease, diabetes or cholesterol problems), to measure the effects of cholesterol-lowering statin drugs, while a second study simultaneously assessed how often participants consumed chocolate.

The chocolate-consumption portion of the study showed that the typical participant consumed chocolate an average of twice weekly while exercising approximately 3.5 times per week. But, the interesting part is how those that consumed chocolate more frequently had lower BMI numbers. Perhaps this is my secret to staying thin? I exercise vigorously at least 3 days/week (weights, resistance-training) and try to walk, bike, hike or such on other days; and, I eat chocolate (or cocoa) nearly every day. I realize that my own results do not comprise a "scientific study", but it is working for me, which is great given my love of chocolate!

The first question about chocolate diet results is usually: what makes it work? Generally most research points to the abundance of antioxidants and flavanols and other compounds in chocolate that may promote weight loss. And, cocoa has caffeine in it as well as theobromine — a related, though slightly weaker, alkaloid that can act as both a stimulant and a vasodilator — perhaps those help as well. Whatever the root-cause for its diet assistance, the fact that cocoa-products taste fantastic are what matters most to me :)

Related Studies Promoting Health-Benefits of Chocolate

This is just one of many studies over the years showing scientific evidence that cocoa / chocolate (especially dark-chocolate) is beneficial to our health. And, this is just a few weeks after another (semi-related) study showed that eating chocolate and dessert items with breakfast helped people lose more weight. Chocolate remains the constant factor in many of these studies (accompanied by exercise, of course), and surely merits attention by anyone that is looking for beneficial diet items to include in their weight-loss plans.

I personally need no further incentive: I will continue to consume cocoa and/or chocolate along with my gluten-free diet and workout plans!

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

Chocolate Cake Diet to Lose Weight?

Eat Desserts with Breakfast to Lose More Weight

Finally, a Diet Plan I can get Into!

Since I am such a fan of Desserts, I was absolutely intrigued by a recent article about some Tel Aviv University research that found "dessert, as part of a balanced 600-calorie breakfast that also includes proteins and carbohydrates, can help dieters to lose more weight — and keep it off in the long run." Now, that is something you don't see diets pushing every day!

The goal of the research was to determine whether meal time and composition impacted weight loss (both short term and long term) or if calorie count was the main factor. The findings were fascinating. Over a 32-week long dietary study, 193 clinically obese non-diabetic adult participants were placed in a group that either added dessert items to their breakfast (e.g., cookies, cakes, chocolate, etc) or not; both groups consumed the same total calories per day. The group that consumed dessert with breakfast lost an average of 40 pounds more than the group of participants that avoided those items. Even more amazing is how the group consuming desserts with their breakfast managed to keep those pounds off longer.

Wow! It almost sounds counter-intuitive, but, the researches offer the following explanations:

"They key is to indulge in the morning, when the body's metabolism is at its most active and we are better able to work off the extra calories throughout the day, say Prof. Daniela Jakubowicz, Dr. Julio Wainstein and Dr. Mona Boaz of Tel Aviv University's Sackler Faculty of Medicine and the Diabetes Unit at Wolfson Medical Center, and Prof. Oren Froy of Hebrew University Jerusalem. Attempting to avoid sweets entirely can create a psychological addiction to these same foods in the long-term, explains Prof. Jakubowicz. Adding dessert items to breakfast can control cravings throughout the rest of the day."

I'm Sold! Bring on the Desserts with Breakfast.

I am probably not the only one that will find the prospects of Gluten-Free Desserts with my breakfast to be an enticing one. In fact, I will admit that I have always tended to consume most of my "desserts" early in the day, and I actually consider my homemade gluten-free pancakes to be almost-dessert ("cake" is in the name for a reason).  And, though I cannot guarantee results for anyone else, my own weight is well within the "normal" range (note: I do exercise regularly also, which certainly helps and should go along with any diet).  Now, there is a bit more to this research report that is worth mentioning...

Calories were rather limited for the participants, even as they had dessert with their breakfast.  Men were limited to 1600 calories per day and women had a 1400 calorie allotment.  That is definitely less that what I consume on a typical day, but I am also not trying to lose substantial amounts of weight.  The makeup of the breakfasts were either a 300-calorie low-carb diet version for the "no dessert" group and a 600-calorie high-protein and carbs diet (always including desserts like chocolate, etc).  But, total daily calories remained the same (i.e., the dessert-breakfast group had to consume 300 calories less during lunch/dinner).

Interestingly, the weight-loss results were essentially a "tie" at the mid-point of the study period, with both groups losing 33# on average.  But, in the coming weeks, the low-carb (no dessert) group regained 22# on average while the group eating desserts with breakfast lost another 15# on average.  The long-term results greatly favored the cake and chocolate eaters!

The researchers offered more insight into why things turned out this way:

"One of the biggest challenges that people face is keeping weight off in the long-term, says Prof. Jakubowicz. Ingesting a higher proportion of our daily calories at breakfast makes sense. It's not only good for body function, but it also alleviates cravings. 

Highly restrictive diets that forbid desserts and carbohydrates are initially effective, but often cause dieters to stray from their food plans as a result of withdrawal-like symptoms. They wind up regaining much of the weight they lost during the diet proper. Though they consumed the same daily amount of calories, "the participants in the low carbohydrate diet group had less satisfaction, and felt that they were not full," she says, noting that their cravings for sugars and carbohydrates were more intense and eventually caused them to cheat on the diet plan. "But the group that consumed a bigger breakfast, including dessert, experienced few if any cravings for these foods later in the day." Ultimately, this shows that a diet must be realistic to be adopted as part of a new lifestyle. Curbing cravings is better than deprivation for weight loss success, Prof. Jakubowicz concludes.

I agree.  Do you?  I base my agreement on the fact I can feel those cravings more on days where I don't include some "treats" (delicious carbs) with my breakfast.

Diet Plan: Eat Desserts for Breakfast

These results are certainly worth of hands-on research!  I don't know if I can afford to lose any weight per se, but I do know that when I get my tasty carbs early in the day that I experience the effect mentioned in the study: I crave carbs less later in the day. As such, I am looking at this latest information as confirmation that my current habits have at least some scientific backing now, and I will continue to enjoy my Gluten-Free Desserts with my breakfast.

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are availabl

Chocolate : Gluten-Free Healthy Diet Component

Chocolate in your Gluten-Free Diet for Improved Health

Chocolate as a preventative measure for cardiometabolic diseases

Thank God chocolate is gluten-free! I love chocolate, and it is nearly its own "food group" in my diet. And, chocolate is once again getting more attention from the medical and scientific community researching its potential to influence our health in a positive way. I have written about the health benefits of chocolate / cocoa here on the Gluten-Free Blog in the past, including this blog from just a year ago about how Dark Chocolate Lowers Blood Pressure. This latest research reinforces prior findings.

The BMJ (British Medical Journal) just published their research findings about chocolate in a paper titled "Chocolate consumption and cardiometabolic disorders: systematic review and meta-analysis". Those "disorders" looked at include cardiovascular disease (coronary heart disease and stroke), diabetes, and metabolic syndrome. And, chocolate consumption proved to be quite beneficial in reducing some symptoms of those diseases/disorders.

Chocolate Consumption leads to Substantial Reduction in Risk of Cardiometabolic Disorders

I for one do not require further encouragement to consume chocolate, but it is nice to know that my cocoa and chocolate addiction could at least help me maintain better overall health as part of my gluten-free diet. This particular study came up with the following Results/Conclusions (directly quoted excerpts from the BMJ article):

Chocolate Study Results

From 4576 references seven studies met the inclusion criteria (including 114 009 participants). None of the studies was a randomised trial, six were cohort studies, and one a cross sectional study. Large variation was observed between these seven studies for measurement of chocolate consumption, methods, and outcomes evaluated. Five of the seven studies reported a beneficial association between higher levels of chocolate consumption and the risk of cardiometabolic disorders. The highest levels of chocolate consumption were associated with a 37% reduction in cardiovascular disease (relative risk 0.63 (95% confidence interval 0.44 to 0.90)) and a 29% reduction in stroke compared with the lowest levels.

Chocolate Study Conclusions

Based on observational evidence, levels of chocolate consumption seem to be associated with a substantial reduction in the risk of cardiometabolic disorders. Further experimental studies are required to confirm a potentially beneficial effect of chocolate consumption.

Getting more Chocolate in your Gluten-Free Diet

If you want to bump-up the amount of chocolate in your gluten-free diet in hopes of obtaining some of those same beneficial results, how can you best go about that? First of all, keep in mind that the benefits shown in these studies can be offset by the negative effects of consuming too many calories, too much fat, too much sugar, and so on.

Next, keep in mind that it is the COCOA that is apparently providing the health benefits through its polyphenol content and anti-oxidants — thus, plain cocoa is going to provide the most health benefit for the buck, followed by dark chocolate. Keep in mind that many forms of chocolate (like milk chocolate) will contain saturated fats that are certainly not "healthy". So, my personal opinion is that you should find ways to primarily consume cocoa without all the added fats, sugars, and such.

Sure, I am going to get my cocoa in my gluten-free chocolate cakes, cookies, and so forth, but I get most of my cocoa in frequently-consumed healthier creations like my near-daily gluten-free pancakes (where I use a LOT of cocoa), and in my homemade chocolate smoothies (again, much cocoa) just to name a couple.  Cocoa is a rather versatile ingredient, and it makes a great gluten-free "flour" from my experience (high in fiber and even some minerals).

See my prior blog for links to various Gluten-Free Recipes using cocoa : including diet-shakes that I have posted online.  That chocolate-chia-seed-pumpkin-spice "milkshake" (its actually dairy-free) is one great way to get a low-cal cocoa-enhanced flavorful summertime treat (note: I personally use a lot more cocoa than the "normal" amount shown in the recipe; I also use unsweetened rice-milk or hemp-milk and add a packet or two of PureVia stevia for sweetness to keep the sugar down).

Enjoy your cocoa!

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Gluten-Free Cookies Review:

Enjoy Life’s Line of Crunchy Cookies

[by Kate — guest gluten-free blog author] 

Gluten-Free Cookies : Can Store-Bought Taste Good?

I’m always a little skeptical that I’ll end up enjoying the experience when I bite into a store-bought, pre-packaged, factory-produced gluten-free cookie. My pessimistic orientation to factory-produced GF cookies has been inculcated in me by many attempts to, in good faith, acquire such products — only to discover that the texture resembles that of sandpaper slowly disintegrating on the palate, or that what was advertised as chocolate flavored actually tastes like a wicked assortment of artificial flavors and chemicals, or that there is one overpowering flavor (for example, dates) that masks the intended flavor of the cookie.

However, I feel like I had a rather successful experience eating a couple varieties of Enjoy Life’s line of crunchy cookies, including their Crunchy Double Chocolate Cookies (my favorite), their Crunchy Vanilla Honey Graham cookies, and Crunchy Chocolate Chip cookies. Each of the varieties and, indeed, Enjoy Life’s line entire of products is designed to be safe for persons not only with celiac disease or what intolerance, but who also suffer from other (often concomitant) allergies. Allergens omitted comprise a long list, including: wheat/gluten, nuts (peanuts and tree nuts), dairy, egg, soy, fish, shellfish, casein, potato, sesame and sulfites.

Gluten-Free, and quite Crunchy

But, enough about allergens, let’s get back to the eating experience. The cookies are very crunchy, which I like, but if you prefer softer cookies you’ll want to seek out Enjoy Life’s line of soft baked cookies which I have not yet tried. I feel like part of why these cookies are able to succeed, however, is due to their crunchiness which I think makes them fairly versatile—you can eat them plain, dunk them in coffee, put vanilla ice cream in between two to make a homemade, GF ice cream sandwich, or crush the cookies to form the basis of a cookie-crust if you’re making a GF pie.

The flavor of the cookies is spot on in line with the way they are advertised, which is quite refreshing. The Double Chocolate Cookies offer a potent chocolaty taste that is augmented by the inclusion of little chocolate chips throughout the cookie which offer a soft, melt-in-your-mouth goodness that compliments the otherwise crunchy texture of the cookie. The Vanilla Honey Graham Cookies also live up to their name; I definitely feel as I munch on them that I’m eating a thinner, round version of a traditional graham cracker but I noticed that there was one flavor in the mix that threw me off a bit. Not necessarily because the flavor was disagreeable, but it conflicted with my imagination of how a traditional graham cracker ought to taste. Looking at the ingredients I think I’ve narrowed the culprit down to Rosemary Extract.

[Mike's Comments] I too found the "Graham" taste not quite what I remember a graham cracker being; and, I will add that I much preferred the chocolate variety over the other.

That being said, the flavor of the Rosemary is subtle and rather than unpleasant it, as I said, merely stands out as an exotic ingredient for a graham cracker cookie. Ultimately, it’s a flavor that I have found it easy enough to embrace and enjoy. The Chocolate Chip cookies were perhaps my least favorite. Not because they didn’t taste good—I happily ate every last one of them — but because I yearned for more chocolate.

GF Product Review Summary:
Good, but you can do Much Better Baking Your Own

Although I am overwhelmingly impressed by these cookies and think they’re a nice, quick alternative to baking your own when you don’t have the time, I do feel that I have not only to judge the cookies on their own terms (which I’ve done above) but to judge them in comparison with the cookies I can make using Gluten-Free recipes, like those found on this blog (or, its associated online Gluten-Free Recipes Library).  I’ve also made a pretty killer selection of cookies ranging from biscotti to pumpkin chocolate-chip cookies and peanut butter chocolate-chip cookies out of the Wheat-Free and Gluten-Free Gourmet Desserts book featured here, which has gotten similarly raving reviews from Amazon reviewers as well as sites like The Gluten Free Cooking School blog which reviewed it and called the recipes in it The Best Gluten-Free Desserts You've Ever Had.

When comparing Enjoy Life’s line of crunchy cookies to the cookies I’ve baked on my own, I’d have to cite one major critique: the fact that Enjoy Life’s crunchy cookies are verging on being wafer thin. They lack a heartiness and substantive feel when compared with a traditional cookie — something you wouldn’t guess by looking at the [photo on the] outside of the packaging which represents the cookies as having a robustness that, in reality, isn’t really there. There’s just something lacking in the experience of biting into a cookie that is really just a hard little wafer, albeit a pretty tasty hard little wafer.

[Mike's Summary Comments]

As I said earlier in this blog, I liked the gluten-free crunchy-double-chocolate version the best, particularly after I accepted it as being a very thin and very crunchy cookie (or, as Kate called it toward the end: wafer).  I actually had a secondary experience to add here... I let one cookie sit out for a bit accidentally, and the Houston humidity quickly softened it up some... I actually didn't mind that, as it made me forget about the super-crisp/wafer-like texture, and it was still fine as a "softer" cookie. 

I too prefer baking my own cookies, but if you feel the "need" for very crunchy gluten-free cookies in a hurry and don't have time to bake your own alternative, these may be quite acceptable.  I would have liked to get feedback from *kids* on these to see how they compare them to "real" (gluten-containing) cookies.  I will personally be sticking with my homemade cookies, as I can usually budget an hour in which to bake them — especially when I tend to bake a double-batch and put some in the fridge for the coming weeks; saves money too.

Gluten-Free Granola: Double-Chocolate-Crunch by Enjoy Life

PRODUCT REVIEW
Gluten-Free Granola
Double-Chocolate-Crunch by Enjoy Life

I definitely love chocolate, and with a product-name that includes the phrase "double chocolate", Enjoy Life got my attention quickly with their latest flavor of nut-free and gluten-free granola: Double Chocolate Crunch. What makes it a "double" is the addition of mini semi-sweet chocolate chips that complement the cocoa throughout the granola.

Taste and Texture

Here is a close-up picture that reveals the texture of the double-chocolate gluten-free granola, with the most visible component being the brown-rice flakes that make up the bulk of the product; you can also perhaps make out the mini-chocolate-chips in there too.


As you may gather from the texture demonstrated in the picture, this granola delivers a rather crunchy and hearty consistency — between the brown rice flakes and the other complementary ingredients of rice crisps, inulin (ground chicory root: for fiber), and ground flaxseed, there is plenty of mouth-presence to satisfy those of us that want our granola to have some discernible chunks / clusters in it.  I found it quite satisfying and appealing to my senses.

Nutrition Information

Between the rice bran (in the gluten-free rice crisps) and the additional inulin, Enjoy Life has delivered 4-grams of fiber per 1/2cup serving.  Not bad.  But, there are also 11-grams of sugars from the the components containing evaporated cane juice, brown rice syrup, raisin juice concentrate, and honey.  This made for a sweetness that many people may enjoy a lot, but a sweetness which I found to be perhaps 50% more than required; I rarely consume sweeter cereals, which is why I labeled this granola a "snack food" as much as a cereal for my personal consumption habits.  Total carbohydrates (carbs) come in at 36-grams per 1/2-cup serving, total fats are 4g (2g saturated; 0g cholesterol) and total protein is 3g/serving.

Enjoy life has bumped-up the vitamins and minerals in their gluten-free granola by adding some magnesium, iron, B1, B3, B5, B6, and Zinc, which  is nice for those wishing to get a bit of a vitamin-boost from their morning cereal (and, like most main-stream gluten-containing cereals theses days also offer).  Where Enjoy-Life also beats many main-stream cereals (aside from being wheat-free, gluten-free, diary-free, nut-free, soy-free) is in the low-sodium level too (only 40mg/serving), which is quite nice for anyone on a low-salt/low-sodium diet.

Other Observations

My next observation has little to do with the quality of their gluten-free granola or other products, but rather with the fact that the Enjoy Life's website is essentially useless unless you have Adobe Flash Player installed.  Although I have Flash Player for Google Chrome (my primary browser), I do not have it installed for Internet Explorer, and the Enjoy Life website is just awful in the non-Flash mode as it continually tries to install Flash instead of offering some fall-back HTML-only version of the site.  I really wonder how their site performs on mobile devices or other non-Flash-capable devices.

PAST REVIEWS
It has been quite a while since I last reviewed any Enjoy-Life products (in fact, I think it was 2007).  Here are some links to those earlier reviews:

• Enjoy-Life Gluten-Free Cinnamon-Crunch Granola Review (link) : a 2007 review
• Enjoy-Life Gluten-Free Products Reviewed (link) : Chocolate Chips, Gluten-Free Chocolate Chip Cookies, Coco-Loco Bars from 2007
• Enjoy-Life Gluten-Free Cranapple-Crunch and Very-Berry Granola Reviews (link) : also 2007

Those early reviews may or may not be that helpful anymore, as I would expect at least some aspects of the products and their gluten-free recipes / formulations have changed since then, but feel free to check our what I observed then and compare.

Gluten-Free Granola: Price / Cost

As many of you already know, gluten-free cereals tend to cost much more than their non-GF counterparts, though with some selective shopping around, sometimes we can minimize the cost-differential.

So far, the best price I have seen for this Enjoy-Life double-chocolate-crunch granola is for a THREE-PACK (of 12-ounce bags) at Amazon.com for $13.06 (current price), bringing the per-bag price down to $4.35 (which equates to 36-cents/ounce or $5.80/pound).

I personally find nearly all cereal ridiculously overpriced these days (like most "finished products"), as I just can not understand how such dirt-cheap constituent-components (like brown rice flakes) and evaporated cane juice can end up costing so much by the time they are combined and sold at retail as cereal.  I do understand that certified gluten-free ingredients (or the process of certifying ingredients and/or the finished product as gluten-free) can add to the cost, but it is still a bit troubling when one considers that at bulk-price levels on the commodities-market, rice is well under 50-cents/pound when quoted at per-metric-ton rates.  But, unless you have a way to make your own gluten-free granola and save a lot of money, this is the best price I have yet observed for the double-chocolate variety reviewed herein.

Gluten-Free Product-Review Summary

The combination of cocoa and chocolate-chips really delivers on the "double chocolate" promise advertised on the bag, and if you enjoy chocolate as much as I do, you will undoubtedly find this granola perfect for both a breakfast item and a snack food.  I give this gluten-free granola a big thumbs-up, though I found it just a *bit* sweeter than I would have preferred personally.

Gluten-Free Milk-Free Milkshake : Healthy Diet Recipe / Method

No Milk or Ice-Cream, No Problem...
Sometimes I find myself craving a nice cold milkshake, especially in the Summer months, but at the same time I find myself not wanting all the calories and/or dairy products in my diet.  In general, I do not even keep milk in the house unless there are plans to bake something that calls for it, so that gives me further reason to search for alternatives to milk when fulfilling my "milkshake" cravings.  And, if milk is rarely kept in the house, ice cream is even more rare.  So, what to do?

I now have a solution that I can keep ready for any short-notice "milkshake" desires...

Frozen Watermelon to the Rescue
My wife had recently been called away to an out of town business meeting on short notice, and there was a large watermelon, already cut open, in the fridge that was bound to go bad before her return.  She decided that the quickest way to temporarily avoid the issue of what to do with the melon was to simply chop the edible pink portion out and place those chunks in the freezer to deal with later.

A week or two later, after her return, along I come with my cravings for a nice cold milkshake to take the edge off the Summer heat.  I'm searching the kitchen for whatever "recipe" components I can find (I tend to innovate each time, so "recipe" is used loosely here).  I start retrieving some of the regular constituent items: cocoa, vanilla, cinnamon, and whatever else I can find that sounds yummy at the time (including a bit of Kahlua)!

But, the question remained: what will the "core" components of the recipe be this time in order to get that nice, creamy, milkshake consistency that I want, but without any ice-cream or milk available.  I start digging through the fridge, and then the freezer... I spot this container full of an unknown substance that I soon identify as frozen watermelon.  My wife is on hand to tell the story of how it got there to begin with; she then decides it shall be her time to experiment and help me create a milk-free and ice-cream-free milkshake, using this frozen watermelon as the basis for the drink.

So, into the blender went: a frozen banana (also stored in the freezer), some ice cubes, and a pile of frozen watermelon chunks...

I am quite used to experimentation when it comes to my gluten-free diet, as I am always looking for new ways to improve the taste and texture of foods I consume, but when I saw all that watermelon headed for the blender, my first thought was: "uh,... wow,... I wanted a chocolate milkshake, and I am going to get a watermelon smoothie". :)

But, with the addition of the remaining components -- cocoa, and LOTS of it; some Agave Nectar and/or Honey; a bit of Vanilla; some Rice Milk; and optionally, a bit of Gluten-Free Isolated Whey Protein -- things were looking more promising.

The Results : Great Milkshake without Milk or Ice-Cream

The frozen watermelon really does the job when it comes to making the milk-free and ice-cream-free "milkshake".  The flavor of the watermelon easily disappears into the milkshake behind the cocoa; I was at first concerned it would dominate the taste, but on the contrary, I can not even taste the watermelon.

The watermelon has some proteins and fiber in it that really help thicken up the "shake" in a way that is just not going to happen with ice-cubes alone.  Adding a bit of whey-protein can further thicken the shake up if you choose, but that would make it technically not dairy-free if that is a huge concern for you (though it will introduce no additional fat calories, as it is pure protein).

In the end, this "milkshake" is not only delicious, but it has a great consistency that is thick and convincingly like the real thing.  In addition, it is rather nutritious.

Nutrition:
The only source of fat in the drink is from the little bit that is introduced with the cocoa powder.  And, speaking of cocoa : it adds a nice amount of fiber to the drink (not to mention flavor!), while also being rather good for you because of the antioxidants and flavanols (see my previous Gluten-Free Blog entry: Dark Chocolate / Cocoa Lowers Blood Pressure).  The watermelon brings a load of Vitamin-C and Vitamin-A with it, as well as being a rather plentiful source of Potassium.  This milkless milkshake will also contain essentially zero sodium.

I have featured some other dairy-free milkshakes / frozen drinks here on the Gluten-Free Blog before that also bring similar health-friendly nutrition with them, but this watermelon-based formula is perhaps one of the simplest recipes to play around with.  We also have used Chia-Seed and Pumpkin, as featured in this recipe: Gluten-Free & Wheat-Free Dairy-Free Chocolate Pumpkin Spice Diet-Milkshake Recipe from a while back.  I enjoy that one quite a bit too, but it takes planning (I need to keep my frozen chia cubes handy, which I sometimes forget to make).

The Recipe - Varied, but something like this... 
First of all, what a great way to avoid throwing any extra watermelon away.  If you have a large watermelon and know you will not be able to consume it all before it starts to go bad, simply freeze part of it.  For ease of use later, cut the watermelon into small enough pieces to 1) fit in your blender and grind easily enough, and 2) to actually be able to get any pieces apart (if they freeze together).

Perhaps the best way to freeze the watermelon would be to place the individual pieces on a cookie tray or such, and freeze them, and then move them into a more condensed space.  But, we have just placed all the chunks of fresh watermelon in a large plastic container in the freezer, and then carefully used a strong knife to pry/chisel them back out as needed (this method is quicker initially, but takes longer to get the pieces loose when you are ready to use them).

The "recipe" will vary as you choose, but to give you an example of what went into this particular (pictured) milkshake, it was approximately as follows:

• 9 ice cubes
• about the same amount of frozen watermelon cubes as ice cubes
• a frozen banana (peeled; we freeze our bananas whole, then trim off the frozen peel before placing it in the blender)
• a nice pile of cocoa (1/3 - 1/2 cup; choose what level suits your tastes)
• Some honey and/or Agave nectar (sweeten to taste)
• Rice Milk : an amount sufficient to allow blender to handle the job and result in the desired thickness of milkshake.
• A bit of vanilla or other accent you like (perhaps mocha, via coffee or coffee liquor e.g.). 

Blend away!
We have a Vitamix blender that makes short work of this job.  We also have a standard blender that we test things in, and it was able to handle the job too, though it took somewhat longer.

And, serve!

We have taste-tested this "milkshake" even on all sorts of people including unsuspecting children, and it has been a nearly unanimous success.  With kids, the key has been to not let them see what is going into it; the only one that "detected" watermelon was one that watched it being made. :)

Well, I hope you enjoy this latest gluten-free recipe.  I count milkshakes as a gluten-free dessert as well as simply a nice gluten-free snack during the Summer.  And, I quit counting how many of these I have consumed this year already, as I have lost track.  I have made all sorts of variations by experimenting with additional fruits and ingredients, with only a few less-than-ideal flavors; I am hooked, and we now have a container of frozen watermelon in the freezer at all times!

Dark Chocolate Lowers Blood Pressure

What if you could obtain the same blood-pressure lowering results exercise provides, but by skipping the exercise and eating dark chocolate?

For all you gluten-free chocolate lovers out there, this is the news you have been waiting for: all that dark chocolate you consume can actually lower your blood pressure! I personally need no excuse to consume vast amounts of chocolate, but now I can do so knowing there is a rather beneficial side-effect to doing so (presuming I burn off the calories that came with the chocolate).

Researchers combined the results of 15 studies into the effects of flavanols on blood pressure (flavanols being the compounds in chocolate which cause dilation of blood vessels), and in aggregate, the study results pointed to a definite blood-pressure reduction in those individuals with high blood-pressure (no effect on normal blood pressure was found).

The findings were significant, and tie back to my opening question about exercise vs. chocolate consumption:

The pressure reduction seen in the combined results for people with hypertension, 5mm Hg systolic, may be clinically relevant -- it is comparable to the known effects of 30 daily minutes of physical activity (4-9mm Hg) and could theoretically reduce the risk of a cardiovascular event by about 20% over five years.

That is quite interesting! To think that the compounds in cocoa (and thus, chocolate), could have such a beneficial effect on blood pressure that it would compare favorably to exercise. I personally would suggest BOTH (i.e., don't give up exercise for chocolate; lower blood pressure is just ONE benefit of exercise).

The researchers went on to question the application of cocoa (flavanols) to blood pressure due to the fact it implies eating lots of chocolate (sounds easy enough to me), stating :

"The practicability of chocolate or cocoa drinks as long-term treatment is questionable," said Dr Ried.

Well, I would say that Dr. Ried does not fully understand how much chocolate some of us (me personally for example) can consume :)

In our gluten-free desserts recipe book, there are plenty of cocoa (and/or chocolate) containing recipes. I love them all, and now have further reason (aka: excuse!) to eat them:

• gluten-free chocolate cakes
• gluten-free chocolate cheesecakes
• gluten-free puddings
• gluten-free milkshakes and frozen drinks

In fact, there are a few gluten-free recipes featuring plenty of cocoa and/or chocolate on our Online Free Gluten-Free Recipes Library, including:

• Gluten-Free & Wheat-Free Chocolate Coconut Brownie Cookie Recipe
• Gluten-Free & Wheat-Free Chocolate Orange-Juice Cheesecake Recipe
• Gluten-Free & Wheat-Free Dairy-Free Chocolate Pumpkin Spice Diet-Milkshake Recipe
• Gluten-Free & Wheat-Free Chocolate Hazelnut Cinnamon Ice Milk (or Ice Cream) Recipe
• Gluten-Free & Wheat-Free Semisweet Chocolate Coconut Brownie / Torte Recipe
• and, we've adapted some of the Gluten-Free Waffle Recipes (in our library) to be chocolate variations too (pretty easy alterations)

To me, further proof that cocoa and dark chocolate is good for our health (blood pressure in this case) is great news. I still expect that the *best* way to get the benefits of those flavanols is to essentially eat plain cocoa and/or 99%-cocoa baking-chocolate, but that sounds a bit rough. So, I will get my cocoa in other ways, and the more the better. But, even if cocoa flavanols can produce an exercise-like benefit, I will still stick with regular exercise in addition - so as to burn off the calories that come with the chocolate.

Now, just in time for this news, my wife has also created some interesting ice-cream-free and milk-free "milkshakes" that are loaded with cocoa. I hope to get the recipe for those up online soon. She basically uses frozen fruit as the base, and lots of cocoa... and, it tastes just like a chocolate milkshake when finished. I've enjoyed between 3 and 4 dozen of these low-cal chocolate "milkshakes" already this summer (mmm!), and it may well be a great way to get the benefits of cocoa without all the usual accompanying calories. Stay tuned, and happy chocolate-eating!

Gluten-Free Dairy-Free Chocolate Cake : Recipe (variation)

Gluten-Free Dairy-Free Chocolate Cake

What better way to relax than with some delicious gluten-free dairy-free chocolate cake... yum! After the recent car accident, I needed something positive to enjoy, and this latest recipe variation worked well, at least during the time spent consuming it :)

My wife created this new gluten-free diary-free cake recipe by performing a few rather simple alterations to the Gluten-Free Chocolate Ganache Cake recipe from our cook book (recipe spread on pages 20-21), by using Silken Tofu (i.e., Soy Protein) as a replacement for the dairy components (originally some buttermilk and cream cheese were used - now replaced with Tofu).

The results were fantastic! The cake's taste and texture were excellent, and I never would have guessed it was dairy-free (or gluten-free for that matter). If you can eat Soy, this is a great dairy-free cake option. It maintains exceptional chocolate flavor and a great bouncy, spongy cake texture just like a "real" cake would have.

Instead of frosting the cake, I just sprinkled a bit of powdered sugar on top, and then proceeded to eat a piece... or two... or three. I love great chocolate cakes, and I found it rather difficult to control my desire to eat more than I should. Such is the down side of baking. he he he.

I posted the simple VARIATION to the Chocolate Ganache Cake recipe that appears on Page 20 in our Gluten-Free and Wheat-Free Gourmet Desserts book on our gluten-free recipes page. Here is a link to the Variation text:

• Gluten-Free Dairy-Free Chocolate Cake Recipe variation

All dairy products have been removed for those who wish to avoid casein as well as gluten. Great for vegan diets and celiacs alike. And, we baked this variation in a standard 9" x 13" x 2" cake pan, whereas the original (in the gluten-free cookbook) was baked using three 9" round pans and layering the cakes.

If you have a birthday or other event coming up soon (or, just want to eat cake!), I highly recommend giving this one a try. It is rather simple to bake, fits your gluten-free diet (and/or dairy-free diet), while adding a bit of soy protein too (which, must mean it is good for you, right?!)

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Dairy-Free Diet-Milkshake Recipe : Chocolate Pumpkin Spice and Gluten-Free

Gluten-Free / Dairy-Free Diet-Milkshake Recipe : Chocolate Pumpkin Spice

In my prior blog about Using Chia-Seed Slurry in Gluten-Free Recipes, I mentioned some of the applications of this wheat-free / gluten-free food creation technique including the above-pictured Dairy-Free Chocolate Pumpkin Spice Diet-Milkshake Recipe (this recipe uses a FROZEN chia slurry, in ice-cube form).

A "Diet Milkshake?"
Sure, why not? Healthy Desserts and snacks do exist. This recipe features all sorts of healthful ingredients, and essentially eliminates any less healthy ingredients. The result is an especially low-calorie, low-bad-fat / high-good-fat, diabetes / diabetic-friendly dairy-free "milkshake" that features a wonderful and flavorful blend of chocolate, pumpkin, and pumpkin-pie spices in a frozen treat that will pass the taste and texture test of most people (even children). Even though my target audience is persons with Celiac Disease and/or gluten-free diets or wheat-free diets, this recipe will also fit dairy-free / vegan diets and low-carb diets too.

The milkshake maintains a rather low glycemic index while introducing healthful Omega-3's (specifically the α-linolenic acid (ALA) via the Chia Seed, aka Salvia hispanica), fiber, minerals, antioxidants and vitamins! The pumpkin adds all sorts of nutrition too: fiber, vitamin-A, and more. Cocoa powder brings a pile of antioxidants and fiber into the mix too. And, using Agave Nectar, the glycemic index remains rather low.

This recipe makes use of our Gluten-Free Chia Slurry Recipe (and ice-cubes) featured on our Gluten-Free Foods Recipe Library to make the "chia ice cubes".

Ingredients

7 or 8 Frozen Chia Cubes
(see instructions-link above, or prior blog for how to make)
3/4 Cup Pumpkin Puree
1 Cup Vanilla Soymilk or Almond Milk

TO TASTE:
1-2 Tsp Cinammon
Pinch of Clove
1/4 - 1/2 Tsp Fresh Ground Nutmeg
1 Tsp Vanilla
1-2 Tsp Cocoa
1-2 TBSP Agave Nectar

NOTE: All main ingredients (cubes, pumpkin, and soymilk) were *COLD* when I prepared this to make sure I had the optimal low-temp milkshake for thickest results :)

Directions

It does not get too much easier than this... simply combine all ingredients in your Blender / VitaMixer. Grind and blend until chia cubes are fully disintegrated and resulting mixture is smooth and creamy texture as you would expect from any milkshake.

The result is a Gluten-Free Dairy-Free Chocolate Pumpkin Spice Diet-Milkshake that is a dairy-free, creamy smooth "diet milkshake" using healthy chia seed and other diet-friendly ingredients.
Hope you enjoy it. I really wish I had posted this recipe while the weather was a bit warmer, but I don't mind a good milkshake ANY time of year. And, milkshakes need not be just for dessert!

Gluten-Free Chocolate Cake - Recipe Variation (Flax)

Gluten-Free Chocolate Cake — Flaxmeal Variation

Chocolate Cake, a perennial favorite

One of my favorite gluten-free desserts is chocolate cake. I especially love a rich, dense, and moist cake, like the Chocolate Ganache Cake on page 20 of our Gluten-Free Gourmet Desserts cookbook — a recipe my wife created especially for my Birthday one year. Since then, she knows my gluten-free birthday cake request without even asking, and this year she also made this cake for her mother's birthday after experimenting with a slight variation on the original recipe.

It has always been my intent to share any such (successful) variations to our gluten-free dessert recipes with those who have purchased our book, and it has just been a matter of time to get to such things. Thankfully, I finally had some free time this morning to post the variations to the Gluten-Free Chocolate Cake Recipe on our book sales site (at that link), as well as here on the Gluten-Free Blog.

The Recipe Variation : a bit healthier, thanks to Flax

Essentially, this variation just altered the ingredients equation by splitting the buttermilk component into half buttermilk and half whole-milk, while adding a ¼ Cup of Flax-meal (ground flax seed) to the mix. My wife also baked this version in a single standard 9" x 13" x 2" cake pan, whereas the original (in the gluten-free cookbook) was baked using three 9" round pans and layered with Ganache between each of the cakes. 

The results of this variation are wonderful! The cake, as expected, retains all of its richness and deep chocolate essence, while also having abundant moistness and a just-right somewhat dense texture that is so rewarding to eat. Plus, with that bit of flax meal in there, it just has to be a bit more "healthy", right? (if ever so slightly)

So, if you are planning a gluten-free birthday cake for yourself or another Celiac Disease sufferer among your family members or friends, keep this recipe in mind. Certainly you could bake it for any other event where GF cake is a must — be it a party at work, at your child's school, or wherever else a great chocolate cake would be a hit.

I have a few other variations to various dessert recipes sitting here in a queue waiting to be typed up and uploaded to the web. Some are as simple as trying out existing recipes in new formats (i.e., different sized pans), while others are drastically different ingredient experiments like dairy-free and/or sugar-free gluten-free dessert recipes.

UPDATE: here's a link to the dairy-free gluten-free chocolate ganache cake recipe now.

Now it's time to go eat some of the leftover chocolate cake.

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Maximum Chocolate!

Start at 73% Cocoa : Montezuma's Dark Chocolate-Chilli Bar

I am lucky enough to have friends that travel to the UK, and friends that are also willing to bring me back some wonderful gluten-free chocolate when I request it. I recently wrote this gluten-free blog entry about Montezuma's Chocolates, and how wonderful they were, and how most of what they sell are clearly labeled "Gluten Free". GF is great, but great chocolate that is also GF is to die for!

I first tried their chocolate-chili (pepper) dark chocolate bar a while back, and just had to have more! The subtle heat along with smooth and rich dark chocolate was excellent, and some of the best chocolate I have ever had. So, a friend doing work in London was nice enough to bring me back a bit more of this delicacy... or, actually, quite a bit more - an entire KILO of it! Awesome!

(UK brand) Montezuma's Dark Chocolate Chili Bar: awesome!

I took this picture of the back label, where you can see clearly how it is a gluten-free food (yes, I call chocolate food, because it is a food group all to its own for me), and even organic.

Now, I don't know how many other people out there are as fanatical about chocolate as I am. I rarely get overloaded on chocolate, or suffer chocolate "burn out" or anything of the sorts. In fact, it's quite the opposite - the more chocolate, the better. And, when I say chocolate, I mean dark and rich chocolate (no milk chocolate for me, and white "chocolate" isn't even chocolate).

To give you a feel for how bad this addiction is, I rarely eat chocolate with less than 70% cocoa (from the cacao tree) content, though I have had a few chocolates in the 50-70% cocoa range that are quite tolerable. This Montezuma's Dark Chocolate-Chilli is 73% for comparison, and it really does a fine job treating the addiction.

99% Cocoa Option: for hard-core chocolate lovers only!

But, on occasion, I have to go all out and hit the hard-core chocolate (not for the faint of heart, or weak of addiction): 99% Scharffen Berger unsweetened fine artisan dark chocolate (marketed primarily for baking). This is the ultimate in pure chocolate - at 99% cocoa (the other 1% is vanilla beans), there is no more room for chocolate power.

I keep a bar of this around to snack on when nothing else will cure the hunger for chocolate. Because of its concentrated strength, and lack of sugar, it only takes ½ an ounce or so to do the trick. And, as hard as this may be to believe, I find it rather smooth even though it is unsweetened. With two ingredients (cocoa and vanilla beans), it is gluten-free as well (not to mention dairy-free and free of all sorts of other things). Chocolate doesn't get much simpler than this formulation.

From the Scharffen Berger web site I found this text (below) at the time of writing, and on the 99% Cocoa Bar page the product clearly says it is gluten-free:

Q: Is there gluten in chocolate?
A: No, there is no gluten in our chocolate. Gluten is a mixture of plant proteins occurring in cereal grains, chiefly wheat, rye and barley. Our chocolate ingredients: (cacao beans, sugar, vanilla bean, cocoa butter, and soy lecithin as an emulsifier) do not contain gluten. We also do not have any cereal grains present anywhere in our manufacturing facility at any time. Please note that our Cocao Powder and Sweetened Cocoa Powder are processed in a facility that handles wheat products, and thus may contain traces of gluten.

So, stick with their chocolate bars, and you should be plenty safe. And, with that 99% bar in their offering, you will always have the maximum chocolate option if you need it!

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.

Gluten-Free Recipe: Chocolate Coconut Brownie

Gluten-Free Chocolate Coconut Brownie

Gluten-Free Chocolate-Coconut Brownie Recipe

I always love a good brownie!  And, with chocolate and coconut, this dessert (or snack) is a welcome treat from the kitchen and is fairly simple to prepare and bake.

This is a recipe that I would have loved to put in our Gluten-Free Recipes book, but we didn't have it ready in time for inclusion. This brownie is wonderful in both taste and texture! And, it holds up quite nicely - I have allowed leftovers to sit out for a week and they were fine.

Here's a link to the recipe: Gluten-Free Recipe: Chocolate Coconut Brownie. Sadly, I would have had it posted online sooner if it were not for the nightmare of dealing with a downed internet connection for a while, that that is another story, and a frustrating one at that.

It features a semi-sweet, dark-chocolate flavor with hints of coconut. It's rather dense and torte-like too. Laura used some coconut flour in this recipe, along with the other GF ingredients like chocolate chips, cocoa, and condensed milk. Sorry, but this latest recipe is not dairy-free for all of you on the casein-free diet, but it is Celiac Disease safe! And, it is quite delicious.

I ate nearly the whole brownie over the period of a week. It made a great breakfast, dessert, and snack item for me, whether served plain or with ice cream.  For a variation, you can add a bit of coffee to the recipe for a nice mocha flavor too.   I hope you all enjoy it as much as I do!

Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available.