Chocolate Cake

To celebrate my birthday, here’s an oat-free, nut-free adaptation of Katie Mae’s Chocolate Cake, sweetened with only dates and date sugar. It’s rich and fudgy, ideal for those of us who prefer fruit-sweetened desserts over the more processed variety. Have your cake and bake it too!

Chocolate Cake (gluten-free, oat-free, sos-free, nut-free and vegan)
Chocolate Cake (gluten-free, oat-free, sos-free, nut-free and vegan)

Chocolate Cake

  • 2 1/4 cups water
  • 1 1/2 tbsp ground flax
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 24 oz. medjool dates, pitted (about 30)
  • 2 cups unsweetened applesauce
  • 1 1/3 cups millet flour
  • 1 1/3 cups brown rice flour
  • 1/2 cup tapioca starch
  • 2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 cup cocoa powder
  • 1/2 cup date sugar

Line two 9″ cake pans with parchment paper, cover the bottom as well as the sides. In a high-powered blender, combine water, flax, vinegar, vanilla, dates and applesauce. Let the mixture soak for at least 30 minutes before blending.

In a large bowl, whisk together millet flour, rice flour, tapioca, xanthan and baking powder and soda. Add cocoa powder and date sugar and mix well.

Preheat oven to 375. Blend wet ingredients and add to dry. Mix well with a spatula. Divide batter between the pans (about 4 cups in each; batter will be thick). Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

Let cool in the pans for 30 minutes, then lift out by the parchment and let cool completely. Top with a triple batch of Chocolate Orange Frosting.

Apple Millet Pancakes

Quick and easy gluten-free pancakes topped with apple butter and raisins.

Apple Millet Pancakes

Apple Millet Pancakes

  • 2/3 cup millet flour
  • 1/3 cup buckwheat flour
  • 2 tsp salt-free baking powder
  • 1/2 tsp cinnamon
  • 1 cup water
  • 1/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • apple butter + water (optional)
  • raisins (optional)

In a medium bowl, whisk together flour, baking powder and cinnamon. In another bowl combine water, applesauce and vanilla. Add wet ingredients to dry and whisk until flour is fully incorporated. Heat a non-stick griddle to medium. Flip each pancake when bubbles appear and outer edge starts to firm up. In a small bowl, combine some apple butter and water for a smoother, pourable texture. Serves 2.

Ratatouille

White beans and fennel seed add a new slant to this classic French dish.

Ratatouille

Ratatouille

  • 1 medium onion, diced
  • 3 large cloves garlic, minced
  • 2 cups chopped bell pepper, any colour
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp fennel seed
  • 1/4 tsp black pepper
  • 3 cups chopped eggplant
  • 1 1/2 cups chopped zucchini
  • 2 tbsp tomato paste
  • 19-oz can (2 cups) salt-free white beans, drained
  • 28-oz can salt-free diced tomatoes

In a large pot on medium heat, cook onion, garlic and bell peppers for 5 minutes. Add spices, eggplant and zucchini and cook another 8-10 minutes, adding a splash of water if necessary to prevent sticking.

Stir in tomato paste, beans and tomatoes and increase heat. Once boiling, reduce heat, cover and simmer for 20 minutes. Serve with brown rice or another whole grain. Serves 4-5.

Pineapple Rice Pudding

This pudding checks the box for either breakfast or dessert. It can be served warm or cold and works just as well with leftover rice.

Pineapple Rice Pudding

Pineapple Rice Pudding

  • 3/4 cup brown rice
  • 1 1/2 cups water
  • 1 1/2 cups pineapple chunks
  • 1 banana
  • 1/2 tbsp arrowroot starch
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/4 cups water
  • 1/3 cup pitted and chopped dates

In a medium pot, combine rice and 1 1/2 cups water and bring to a boil. Reduce heat to low, cover and simmer for 30-40 minutes or until water is absorbed. Combine remaining ingredients in a blender and blend until smooth. Add to pot of cooked rice and stir. Bring to a boil and then reduce heat, cover and simmer for 8-10 minutes, stirring occasionally. Garnish with chopped pineapple or raisins. Serves 3-4.

Moroccan Hummus

This recipe was adapted from Plant-Powered Kitchen and is fabulous mixed with brown rice and steamed vegetables, or as a dip for raw vegetables.

Moroccan Hummus

Moroccan Hummus

  • 19-oz can salt-free chickpeas, drained and liquid reserved
  • 1/3 cup liquid from the can
  • 3 tbsp lemon juice
  • 2 tbsp tomato paste
  • 1 small clove garlic (optional)
  • 1 3/4 tsp curry powder
  • 1/3 cup raisins

Place all ingredients except raisins in a food processor and purée until smooth, scraping down the sides as necessary. Add raisins and process just long enough to incorporate them. Makes 2 1/4 cups.