Singing the Food Allergy Blues
photo credit: Wikimedia Commons
Happy Thursday! Here is a video that made me laugh: the trials of navigating food allergies (sensitivities) a la Les Miserables. 🙂
… is it really that bad?? I actually like carob… Perhaps my palate was jaded by 12 years of not eating gluten, corn, soy, garlic, and canola oil… or maybe it was jaded by all the mac & cheese and frozen burritos I ate before I changed my diet? In any case, here’s my favorite “allergy-free” dessert for you or your sensitive friends. (My substitutions are in parentheses.) Enjoy! xoxo
From The Allergy Self-Help Cookbook by Marjorie Hurt Jones
Makes 16 servings.
2/3 cup carob (or cocoa) powder, rubbed through a strainer
1/3 cup quinoa flour (or almond or coconut flour)
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
½ teaspoon stevia powder
2 tablespoons instant espresso or coffee (optional)
2/3 cup chopped walnuts (optional)
1 can (15 ounces) unseasoned black beans, rinsed and drained
½ cup spectrum spread or butter
2/3 cup light agave nectar
2 teaspoons vanilla extract (or mint extract)
Preheat the oven to 325 degrees F.
Coat a 9” x 9” baking pan with oil or butter. Line with parchment paper (optional) and oil the parchment paper.
In a bowl, whisk the first 7 ingredients together. Stir in the nuts if using.
In a food processor, combine the beans, spectrum spread or butter, agave and vanilla. Process for 3 minutes, or until very smooth.
Pour the bean mixture into the flour mixture and mix until just combined. The batter will be thick.
Spread in the prepared pan and smooth with a spatula, being sure to fill the corners. Bake for 30-33 minutes, until a cake tester inserted into the center comes out clean. Cool in the pan on a rack.