 Chocolate Coffee Cake
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Serves 12
1¾ cups high-protein flour blend or flour
blend of choice
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
1 teaspoon xanthan gum
¼ teaspoon salt
1¾ cups boiling water
2 cups quinoa flakes or 1½ cups
steel-cut gluten-free oats
1 cup packed brown sugar
1 cup white sugar
½ cup unsalted butter or margarine
2 eggs, lightly beaten
1 cup dark chocolate chips, optional
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Preheat oven to 350 degrees. Lightly grease and flour a 9x13-inch baking pan.
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Blend together flour, baking soda, cocoa powder, xanthan gum and salt. Sift to remove lumps.
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In separate bowl, mix water and quinoa flakes (or oats) together. Let sit for 10 minutes.
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Mix sugars, butter and eggs into quinoa mixture. Stir in dry ingredients. Blend.
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Pour batter into prepared baking pan. Top with chocolate chips, if desired.
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Bake in preheated oven on middle rack for 20 minutes or until done.
Each serving contains 412 calories, 15g total fat, 8g saturated fat, 0g trans fat, 56mg cholesterol, 174mg sodium, 69g carbohydrate, 3g fiber, 5g protein.
High-Protein Flour Blend
1¼ cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour
Blend all flours together. Store in a cool, dry place.
This recipe by Rebecca Reilly was published in the Spring 2007 issue of Living Without magazine.
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