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Dessert
February-March 2012
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For gluten-free or allergy-friendly ingredients used in these recipes, check out these companies.
Chipotle chile peppers in gluten-free adobe sauce are available from La Costena and La Morena.
Not every product offered by every company listed is gluten free or allergy friendly. Read labels carefully. When in doubt, confirm ingredients directly with the manufacturer.
Gluten-Free, Dairy-Free Chile-Chocolate Mole Sauce
SERVES 6 TO 8
Mole is Mexico’s smooth, rich and dark signature sauce. There are a million varieties but they all contain chocolate and chiles. Let your taste buds and your pantry dictate your own variation, using these proportions as a guide for this gluten-free, dairy-free recipe. Choose your favorite chiles and spice it up or down, depending on your tolerance for heat.
-Olive oil, for sautéing
½-1 red onion, diced
2 cups canned black beans, rinsed and drained, divided
3-4 cups (28 ounces) tomatoes, peeled (drained, if canned)
1-2 tablespoons diced green chiles, chopped, or canned Salsa Verde, mild
1-3 chipotle chile peppers in gluten-free adobo sauce, to taste, or diced chile peppers of choice
¼ cup gluten-free cornmeal
¼ cup unsweetened cocoa (not Dutch processed)
¼ cup extra virgin olive oil
1 teaspoon cumin
1 teaspoon cinnamon
1 ear corn, cooked and cut from the cob
½ cup diced fresh tomatoes
-Shaved dark chocolate, for garnish
1. Lightly cover the bottom of a deep pot with olive oil. Heat to medium-high and sauté onions until translucent. Add 1½ cups black beans, peeled tomatoes, chiles, peppers (add only one first, then taste), cornmeal, cocoa, olive oil, cumin and cinnamon. Purée using an immersion blender or transfer to a standard blender or food processor and purée. Then return to the pot.
2. Add remaining ½ cup black beans, corn and fresh tomatoes. Taste and add more chiles, if you prefer a spicier sauce.
3. Heat sauce until fully warmed. Serve warm, garnished with shaved dark chocolate, over gluten-free pasta, spaghetti squash, rice or quinoa or atop grilled fish (if tolerated), chicken or veggies.
TIP The smaller the chile, often the hotter it is. Seeds and membranes contain the most heat, so remove these to cut the fiery intensity of hotter varieties.
Each serving contains 190 calories, 9g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 287mg sodium, 28g carbohydrate, 11g fiber, 7g protein.
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