Delicious Gluten and Dairy Free Chocolate Cake

• 1 cup brown rice flour
• ½ cup corn starch
• ½ cup cocoa powder
• 2 eggs
• 2 teaspoons guar gum
• 1 cup organic cane sugar
• 1 cup non-sweetened almond milk (or other liquid of your choice)
• ¾ teaspoon baking soda
• ½ teaspoon gluten-free baking powder
• ¼ teaspoon sea salt
• ½ cup molten coconut oil
• ¼ cup light tasting olive oil

Mix all dry ingredients. Melt coconut oil. Add remaining ingredients and mix. Pour batter in two 8 or 9 inch greased round moulds. Bake in oven at 350°F for 15 minutes

Variation: For a vanilla flavour cake, replace cocoa powder by same quantity corn starch, and add ¼ teaspoon vanilla extract.

Icing:

• 2 cups sifted icing sugar
• 3 tbl spoons molten coconut oil
• 40 g molten dark chocolate (70%)
• 3 tbl spoons almond milk (or other liquid of your choice)

For darker icing, add cocoa powder and a bit of liquid.

Spread immediately on cooled cake.

Little spices cakes gluten-free casein-free

• 2 cups of organic brown rice flour
• 2 tsp. of guar gum
• 1 cup of organic cane sugar
• 2 eggs
• 1/2 cup of coconut oil (melted)
• 1/4 cup of olive oil (light flavour)
• 1 cup of unsweetened almond milk
• 1/4 tsp. of sea salt
• 3/4 tsp. of baking soda
• 1/2 tsp. of cinnamon
• 1/2 tsp. of nutmeg
• 1/2 tsp of cloves

Mix all the dry ingredients. Add all the others and stir well. Put in muffin pan and cook at 350 F for about 20 minutes.

They are moist, sweet and my favorites!

Gluten Free Pancakes

• 1/3 cup of olive oil
  
• 2 eggs
• 3/4 cup of apple juice
• 3/4 cup of almond milk (rice milk or another kind of milk)
  
• 2 cup of brown rice flour
  
• 1 teaspoon of baking powder
  

These pancakes are absolutely delicious! Even better than the ones made with wheat flour! It's a recipe inspired from the Marilu Henner cooking book "Healthy Life Kitchen" and I got it from one of my friend (Janice).

Makes approx. 4 to 6 servings.

Granola

• 1/4 cup of coconut oil
• 1 egg
• 1/4 cup of dates purée (*see recipe below)
• 1/4 cup of honey
• 1/2 cup of quinoa or buckwheat flakes
• 1/4 cup of sunflower seeds
• 1/4 cup of chopped nuts and/or chocolate
• 1/2 cup of puffed brown rice cereals
• 1/4 cup of brown rice flour

Mix all the ingredients, transfer the mixture in a greased pan (approx.: 11 in x 7 in) and cook for about 10 to 15 min at 350° F. Let cool in the refrigerator before cutting.

Make approximately 10-12 servings.

** To make dates purée: bring the dates to boil in an equal quantity of water until they are soft. Then, reduce them to purée in the blender. Keeps very well in the freezer. **

Almond Milk Pudding

• 2 3/4 cup unsweeted almond milk
• 1/4 cup honey
• 1/4 cup corn starch
• 4 table spoon cocoa powder
• 4 table spoon coconut oil (or another fat of your choice)
• 2 eggs
• 1 drop of vanilla extract
• 4 to 8 drops of Stevia (can be replaced by a little more honey)

Stir the corn starch in 1 cup of cold almond milk. Put all the ingredients in a pan and bring to boil, whipping gently. Put in desert cups and refrigerate. Serve cold.

(My recipes are not really "Sugar-Free". We sweeten the least possible and try to use honey and maple sirup instead of refined sugar.)

Approximaletly 8 to 10 servings.