Gluten Free, Dairy Free Chocolate and Roasted Beet Pudding Cakes

Photos by Aran Goyoaga

Gluten Free, Dairy Free Chocolate and Roasted Beet Pudding Cakes

My friend, and my kids' godmother, is an amazing pastry chef. She created this beautiful masterpiece and I asked her if I could post the recipe on my blog for those of us who are gluten free. Aran said that the recipe could be altered from its original state to accommodate dairy free diets as well by substituting olive oil or shortening for the butter in the recipe. I am not a fan of beets, but I have it under good authority that a fellow non beet lover liked this cake a lot. I think anytime we can add a great veggie to our desserts is a good thing.

Thanks Aran!!

Makes 6-4 oz ramekins

2 eggs
2 yolks
50 grams sugar
55 grams non-hydrogenated shortening (originally, this was butter)
170 grams gluten, dairy and soy free chocolate chips
55 grams roasted beet puree
20 grams rice flour
pinch salt

In the bowl of an electric mixer, whip the eggs, egg yolks and sugar until pale and very thick (ribbon stage).

In the meantime, place the shortening and chocolate chips in a heatproof bowl and melt them together over a double boiler. Add the melted shortening and chocolate mixture into the whipped eggs and mix. Add the roasted beet puree and mix. Finally add the rice flour and salt and fold.

Pour the runny batter into the greased ramekins and place them on a baking sheet. Bake at 400F for about 8-10 minutes until the edges are set but the center is still soft and pudding-like. Let them cool for about 10 minutes before trying to unmold them.


Roasted Beet Puree

2 beets

Cut the leaves off the beets leaving about 1 inch stem on. Wrap them in aluminum foil and bake them at 400F for about 1 hour or until fork tender. Let them cool completely in the aluminum foil and them peel them.

Cut the roasted beets and puree them in a food processor. Strain the puree through a fine sieve. It makes more than what you will need for the cakes but you can freeze the rest.

From the Archives... Chocolate Molten Cake

I made this chocolate dessert a few months ago and thought it would be a good addition to Jill's blog. It is great as an elegant dessert but it can also be a great dessert for kids. I served it with vanilla flavored rice milk ice cream and the kids loved it. Very, very simple.

Just a note regarding the non-hydrogenated shortening. The only one that we have found that is soy free is made from palm oil (Spectrum sells a good one). However, if soy is not a concern, I recommend you use the butter flavored non hydrogenated shortenings that is sold usually in the refrigerated isle, next to butter. If dietary restrictions allow it, this is my preference.

Gluten, Dairy and Soy Free Chocolate Molten Cakes

4 oz non-hydrogenated shortening
6 oz gluten, dairy and soy free chocolate chips
2 organic eggs
2 organic egg yolks
2 oz sugar
3/4 oz organic white rice flour
pinch of sea salt

In the bowl of an electric mixer, combine the whole eggs, egg yolks and sugar and whip until very thick and pale. In the meantime, melt the shortening and the chocolate chips together over a double boiler.

Add the shortening and chocolate mixture to the whipped eggs while the mixer is on low speed. Once all the chocolate is added, turn mixer back to high for about 10 seconds so it's all well mixed.

Fold in the rice flour and the sea salt. Pour batter into 4-oz greased molds and bake at 400 degrees for 10 minutes. The outside of the cake will be baked but the center will stay slightly soft and gooey.

Let the cakes rest in the molds for a few minutes until they cool down enough to handle and then flip them onto a plate. These are best served warm with ice cream.

Gluten, Dairy and Soy Free Chocolate Chip Cookies and Blueberry Crumb Bars

Jill has been asking me for a long time to start baking more simple gluten, casein and soy free desserts that kids can enjoy, so this will be my little section dedicated to it. I am a pastry chef by trade, but I have never really baked allergen free so this is a learning experience for me. I have found that even the most common ingredients contain gluten, such as vanilla extract, which is made with alcohol and alcohol is made from wheat. Ingredients that I never suspected had gluten, do in fact have it, so I will have to be very diligent and check every single item in my pantry.

As many theories state, the human digestive system is our second brain, in the sense that it controls and builds our immune system and protects our brain from toxicity. Therefore, the treatment for autism is very linked to the protection and strengthening of the digestive system.

We believe that Connor most likely had a genetic predisposition to the autism disorder. However, when his young immune system was overloaded with toxic metals, his body could not react fast enough and became sick. The symptoms started shortly after.

This is why the rebuilding of his immune system through diet has been crucial and so effective. Behavioral therapies are necessary but most likely insufficient without the support of an allergen free diet, but this diet doesn't have to be boring and it is important to make it fun and kid friendly. So here are a couple of cookie recipes that everyone will be able to enjoy.



Chocolate Chip Cookies

4 oz non-hydrogenated shortening (palm oil)
4 oz organic brown sugar
2 oz organic milled sugar
1 organic egg
1 tsp gluten free vanilla extract
8 oz gluten free baking mix
1/2 tsp xanthan gum
5 oz gluten, dairy and soy free chocolate chips
1/2 tsp baking soda
1 tsp fine sea salt

In the bowl of an electric mixer, cream the shortening and the sugars until well combined. Add the vanilla extract and the egg. Scrape the bottom and sides of the bowl with a spatula to ensure that all ingredients are well incorporated. Add the baking mix, the xanthan gum, the baking soda and the salt. Fold in the chocolate chips.

Dump the dough onto a lightly floured surface and roll into a log that is about 3 inches in diameter. Wrap the log in parchment paper and refrigerate it overnight. Cut the log into half an inch disks and bake them in a 350ºF oven for about 12 minutes or until the edges are golden brown but the center is slightly soft.



Blueberry Crumb Bars

Makes a 13 x 9 inch pan

3 cups gluten free oats
2 1/4 cups gluten free baking mix
1/2 cup organic brown sugar
3/4 tsp baking soda
3/4 tsp fine sea salt
8 oz non-hydrogenated shortnening (palm oil)

1 lb frozen or fresh organic blueberries
3/4 cup organic sugar
1/4 cup cornstarch
1 Tbs lemon juice
1 Tbs water

In a medium saucepan, mix the blueberries with the sugar and cook until the blueberries start to bubble. In the meantime, dissolve the cornstarch with the water and lemon juice. Add the cornstarch mixture to the bubbling blueberries and cook stirring constantly until it thickens. Pour the filling in a bowl and let it cool completely.

For the crust, combine the oats, brown sugar, baking mix, baking soda and salt into a bowl. Add half of the shortening and work it into the dry ingredients with your fingers or with a pastry cutter. Add the rest of the shortening and do the same. The shortening is soft and sticky that's why we want to work quickly. Don't work too much. We want a crumbly dough.

Take half of the crumble and press it onto the bottom of a 13 x 9 inch baking dish. Spread the cooled blueberry filling on top of this dough. Take the remaining half of the crumble and sprinkle it on top of the filling. Don't press it in because we want to keep it as a crumbly topping.

Bake in a 375F for about 20 minutes until golden brown. Let it cool completely before cutting it. It can be kept in the refrigerator for up to 3 days and in the freezer for up to 2 months.