Gluten Free Recipes
by: Nuchia Foods
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- Cakes (2)
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- Using Chia Flour (4)
Archive for the 'Cakes' Category
All of them are great, we will share one that is quite interesting. She calls it Chocolate Ooey Gooie. Its’ like a brownie only better. Chef Cober also makes a French bread with sun dried tomatoes and kalamata olives, gluten-free Currant Scones and Zucchini bread. All were made using Nuchia Gluten Free Chia Seed Flour. Chia flour is alteative flour made from the ancient Chia grain. The recipes were published by Inns Magazine, www.innsmagazine.com. The Log Cabin Inn is in Elora, Ontario, www.logcabinheaven.com .
The ancient grains are usually not processed and are more nutritional. For instant the Chia flour is loaded with Omega-3 and has 12 essential minerals. Remember ancient grains are also very high in fiber. This is good for your diet, however when baking they will tend to need less liquid and can be a little drier and more dense. It will raise well and the taste is truly great and very similar to wheat. Photo by Inns Magazine
CHOCOLATE OOEY GOOIE
Ingredients:
4 squares, unsweetened chocolate (like Baker’s Chocolate)
¾ Cup butter
3 eggs
2 cups sugar
1 cup Chia Flour
¼ cup walnuts marinated in brandy (or not if you prefer alcohol free)
1 tbsp butter
Additional butter for greasing pan
Powdered sugar or chocolate bits
Directions - Melt unsweetened chocolate and butter in bowl in microwave on medium for two minutes. Stir until chocolate completely melts. Then add eggs and beat well. Stir in sugar and flour until well blended. Gently blend in walnuts.
Spread in greased pan. Bake at 350 grade F for 20 minutes. A toothpick inserted in the centre will come out a little wet – that’s perfect. Let cool, then cut into squares and sprinkle on powdered sugar or chocolate bits of you wish.
Gluten Free Red Velvet Cake
Ingredients
½ Cup shorting or butter
1 3/4 Cup sugar
2 Eggs
1 oz red food color
1 oz water
2 Tablespoons cocoa
1 ¼ Cup Buttermilk
2 ¼ Cup Nuchia Original Chia Seed Flour
1 Teaspoon of salt
1 Teaspoon of vanilla
1 Tablespoon of vinegar
1 ½ Teaspoons baking soda
DirectionsPreheat oven to 350 degrees and prepare two 9 inch baking pans. Mix shortening and sugar until creamy, add eggs and mixer on low speed. Add food coloring, water and cocoa. Blend in buttermilk. Mix flour and salt in a separate bowl then add to wet mix in portions. Add vanilla and beat until well mixed. Separately, mix vinegar and soda together then add to batter stirring by hand, (do not beat). Pour mix evenly into the two 9 inch baking pans and bake at 300 degrees for 50 to 60 minutes or until cake tester pulls out dry. Let cool and frost with Fluffy Chia Frosting.
Gluten Free Fluffy Chia Frosting
¼ Cup Nuchia Original Chia Seed Flour
1 Cup granulated Sugar or confection sugar
½ Cup confection sugar
2 Tablespoons of Butter, softened
1 Three ounce pack of Cream Cheese
1 Teaspoon Vanilla
2 Teaspoons Milk
Mix Nuchia Original Chia Seed Flour, sugar, butter, vanilla and cream cheese together. Add milk and, beat until fluffy, then frost cooled cake. To create desired thickness, increase or decrease milk as desired. Enjoy.