The usual strawberry shortcake goes chocolate and gluten/dairy-free. Top with fresh mint and coconut cream”whip” laced with honey or maple syrup.
Chocolate and strawberries are always a treat. Inspired by Nigella Lawson’s olive oil cake, I freshened up the recipe by using grapeseed oil and coconut palm sugar, and a few extra touches like dark chocolate.
This dessert will please a crowd especially when native strawberries are plentiful in early summer!
1/4 cup cocoa
1/4 cup hot water
1/4 cup dark chocolate chips
1/2 cup grapeseed oil
1 cup coconut palm sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup almond meal/flour
1 teaspoon baking soda
Preheat oven to 340 degrees. Mix together water and cocoa till smooth. Microwave the chocolate chips a minute or two, until they melt, being carefully not to overheat and burn. Stir till smooth. Mix the chocolate mixtures together and set aside to cool a bit.
In a stand alone mixer or hand held, beat eggs, oil, sugar and extracts for 2 to 3 minutes until fluffy. Add almond flour, baking soda, and chocolate mixture and blend well.
Pour batter into oiled half fill muffins tins lined with parchment paper. Bake for 12 to 15 minutes or until puffy and set in the middle. Run a knife along the edge of each cake and invert the muffin tins when cooled onto a flat cookie sheet. Cakes will fall flat when cooled. Remove parchment paper and top the bottom side of the cooled cakes with whipped coconut cream sweetened with maple syrupto keep this dessert non-dairy. Add fresh sliced strawberries and finish with a mint sprig if desired. Makes about 2 dozen.
Entertain with the freshest ingredients this fall in these sweet and savory dishes!
Announcing a new cooking class with all the trimmings for autumn entertaining with Barb Scala.
October 29th at 6:30pm
711 Boston Post Road
Old Saybrook CT
Great dishes for Thanksgiving sans the turkey based on garden, farm fresh and artisan ingredients while keeping dairy and refined sugars to a minimum. Delish!
Sweet and Savory Pumpkin Seed Crunch
Quinoa Sweet Potato Sliders
Roasted Butternut Squash over Wilted Arugula Salad with Walnuts and Feta
Grilled Farm Fennel Sausage with Grainy Mustard
Acorn Squash Stuffed with Wild Rice, Mushrooms and Kale
Brussels Sprouts with Leeks, Pomegranate Seeds and Crumbled Country Bacon
Gluten-Free Apple Tart
$80.00 per person, Registration Required
(To register call Homeworks 860-388-3331)
Let’s cook together, learn about fresh, healthy and sustainable foods and have fun!
I’ve teamed up with the Leukemia & Lymphoma Society for a party in the kitchen this October with Fresh, Healthy & Sustainable Cooking Classes. Did I mention delicious? Sign up today-spaces are limited!
Green & Leafy Delish Dishes October 7: 11:00am to 1:30pm
October 8th: 6:00 to 8:30pm You want healthy and delicious …then let’s to make “delish dishes” with six of the healthiest greens: Kale, Arugula, Bok Choy, Collard Greens, Watercress and Swiss Chard
Barb Scala featured in Elan Magazine Fall 2014 “Party in the Kitchen”
Fall Harvest Farmer Market Entertaining October 21: 11:00am to 1:30pm
October 23: 6:00 to 8:30pm From appetizer to dessert, we’ll cook up a sustainable feast with the bounty of the fall harvest featuring butternut squash, Brussels sprouts, pumpkin, apples, pears and more. Great recipes for your Thanksgiving feast!
$75 per person includes eating what we prepare, a recipe booklet AND a follow-up free call to get you started cooking and eating more fresh, healthy and delicious. A portion of proceeds will benefit the Leukemia & Lymphoma Society. To Register & More Info