The ABC's of Cooking: I Is for Irresistible

Maybe it is because as a kid I used to bake desserts for school lunches back on Fellowship Street, so I really do enjoy baking birthday cakes and pies and Holiday desserts. I bake so that all may enjoy, and that means I bake gluten-free, dairy-free and sugar-free. 

There are numerous flours available, including almond flour, and I get fifty-pound bags of gluten-free flour delivered to Laytonville. I also cook for a farm staff and bake for the farm stand, so fifty pounds goes quickly. Otherwise, the co-op in Ukiah certainly has g/f flour and Mariposa in Willits also. You of course, are not restricted to using g/f flour.

I substitute coconut milk and coconut oil/butter when dairy is called for, and I use either honey or maple syrup in place of sugar. The ratio of sugar to honey I use, is two to one. If a recipe calls for one cup of granulated sugar, I use one-half cup of honey or maple syrup.

Gluten-free, dairy-free, chocolate cake

1 cup coconut milk

1 tbsp white vinegar

1 cup coffee, room temperature

1/2 cup avocado oil

2 eggs

1 tsp vanilla

1 cup honey

13/4 cups g/f flour

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

11/2 tsp salt

11/2 cups chocolate chips 

Ganache (frosting)

3/4 cup chocolate chips

1 cup coconut milk

2 tbsp honey

pinch of salt

Before adding the ganache

This chocolate cake is decadent in its simplicity. You can use a 13 by 9 baking pan or two 8 or 9 inch cake pans. Combine the liquids in a mixing bowl and whisk the dry ingredients together before pouring them into the mixing bowl and blending everything together. Add the chocolate chips at the end and pour Into cake pans coated with coconut oil. Bake at 350 degrees, about fifty minutes for the 13 by 9, and thirty-five minutes for the round cakes.

For the ganache, slowly heat up the ingredients over a low fire on the stove top, until the chips melt and turn into the consistency of thick frosting. Allow the cake(s) to thoroughly cool before putting on the ganache.

Almond flour pie crust (Gluten-free)

2 cups almond flour

2 tbsp honey

1/4 tsp baking soda

1/4 tsp salt

2 tbsp coconut oil/coconut butter

1 egg

1/4 tsp vanilla or to taste

(350 degrees for about ten minutes)

The chocolate pie below has become a farm favorite, especially for Ben’s birthday celebrations. I start by making an almond flour crust but you can use any crust you want. I combine the ingredients in any order and form a ball with all of the dough. I compress the dough together with my hands so that when I spread it out, the dough sticks together. 

For this crust I left the parchment 
paper under the crust.

I use two pieces of parchment paper, putting flour down on one of them before centering the ball of dough, dusting it with flour and placing the second piece of parchment paper over it. I spread the dough evenly with my fingers, and when I have formed it into a circle I use  a rolling pin to spread the crust out to the desired diameter. 

After rolling it out, you can either leave the paper in and transfer the crust to your pie pan. or you can finagle the crust into the pie pan so that the parchment paper can then be peeled off. One way is to put the pie pan upside down on the parchment paper with the crust, and then flip the whole deal over so that you can peel the paper off. It’s easier to leave the crust on the paper, and transfer it into the pan, but then you have to contend with the paper. Use your fingers to maneuver the crust into place, and poke holes all over in the crust with a fork to prevent air from being trapped. 

Gluten-free, dairy-free chocolate pie

I tsp vanilla

1/2 cup honey

3 tbsp cornstarch

2 tbsp cocoa powder

1/8 tsp salt

3 egg yolks

3 cups coconut milk

2 tbsp coconut butter

1 1/3 cups chocolate chips

This pie does not require baking, once you have your crust in place. I put the chocolate chips and coconut butter in a large mixing bowl, and set it to the side. Everything else I am going to slowly heat up on the stovetop under a low-to-medium flame, beginning with the vanilla, honey, cornstarch, cocoa powder and salt. 

Stirring continuously, I add one-half of a cup of the coconut milk and bring the mixture to the start of boiling before adding another half-cup of milk. Bringing it again close to a boil, I add the rest of the milk slowly and continue to stir. I keep the flame under the pan on the low side and I use a long-handled, wooden spoon because once the mixture starts to boil, it can spit chocolate sauce out at you. This is not a process that you want to rush. Taking it slowly helps eliminate any grainy texture. I even use an immersion blender to make sure it is perfectly smooth, but that is not essential if  you take your time.

After adding the rest of the milk and bringing it to a slow boil, I let it gently boil for one minute, before turning off the flame and pouring the hot mixture over the chocolate chips and coconut butter. I stir until the chips are thoroughly melted and then let it cool for a short while before pouring it into the pie pan. Once it has chilled and set up, it is ready to be served.

Gluten-free, chocolate zucchini muffins

1/2 cup veg oil (I use avocado oil)

2 eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 tbsp vanilla

1 1/2 cups grated zucchini

1 1/2 cups gluten-free flour

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups chocolate chips

(350 degrees, 25 minutes-makes 12 muffins)

These zucchini muffins are the very same ones I bake and keep stocked up at the HappyDayFarms farm stand. Anyone who wants to cut out the middle man and bake his own muffins, have at it. We’ll be happy to provide the zucchini you need, as it is in season and at the farmers’ markets.

The recipe is super easy. I combine the first six ingredients and mix them thoroughly. I just use a wooden spoon because a mixer seems unnecessary, but do what works best for you. I whisk the dry ingredients together and add them to the mixing bowl, again blending everything together, and adding the chocolate chips at the end, leaving out enough to scatter a few on top of each muffin.

I used to use paper liners but now I just coat the muffin pans with oil and the muffins come out easily once they have cooled.

Gluten-free Zucchini muffins (without chocolate)

350 degrees, 30 minutes

2 eggs

1/2 cup vegetable oil

3/4 cup granulated sugar

1/4 cup brown sugar

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 tbsp cinnamon

1 1/2 cups gluten-free flour

1 cup grated zucchini

1/2 cup raisins

Dairy-free pumpkin pie (with almond crust)

3/4 cup honey

1 tbsp gluten-free flour

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/8 tsp cloves

3 large eggs

2 cups fresh mashed pumpkin or 1 15 oz. can organic pumpkin

1 1/4 cups coconut milk

Bake at 375 degrees for one hour before checking with an icepick for doneness. I have found that using coconut milk instead of dairy increases the time needed to bake. I also use foil to line the exposed crust with so that it does not get cremated.

And if it does? Cut off the burned parts and serve it like the award-winning creation it is. Some of the photos in this blog piece are picture-perfect; others reflect a more realistic appearance. Whereas I strive for perfect presentation, I am equally happy to settle for what will still be a tasty and much appreciated dessert.

For Ben's birthday