A few months ago we ran a contest on Facebook. To pick the winner from all the posts I asked my son to pick a number between 1 and 42 (for the number of posts). He picked 11. Number 11 was a Ricki Heller. I didn’t realize it at the time but she is a GF cookbook author. Once I found out who she was I started taking a look at her site and recipes. I was so excited because she does healthy gluten free with a focus on eliminating common food allergens in her recipes. Ricki is coming out with a new cookbook called Naturally Sweet & Gluten Free. I can’t wait to get a copy! Check out her website www.dietdessertndogs.com it is a great resource and you can also check out some of her other cookbooks.
I decided to get my son Anthony to bake up this weeks recipe post which was created by Ricki from our carob cake recipe. If your kid is going to have a talent, I have to say cooking and baking is a great talent for them to have. I am so lucky he cooks dinner at least 3 times a week. These tasty treats came out perfect!
- 1 full bag of Allergic Solution Carob Cake Mix
- 1/4 cup smooth all natural (unsweetened) sunflower seed butter
- 1/4 cup melted organic coconut oil
- 3/4 cup unsweetened almond milk (or use milk of choice)
- 2 tsp pure vanilla
- 6 Tbsp coconut sugar
- 1/4 cup coconut nectar
- 1/2 cup unsweetened carob chips (you could use chocolate if you can have it)
Empty Carob Cake Mix into a lrg. bowl. In a small bowl, whisk together sunflower seed butter, melted organic coconut oil, unsweetened almond milk, pure vanilla, coconut sugar and coconut nectar. Pour the liquid mix over the dry and stir by hand, once mixed stir in unsweetened carob chips. Spread in an 8×8 inch square pan and bake at 350 F for 25 minutes till still moist but not wet in the middle. Allow to cool completely and cut in squares.
We decided to take this recipe up a notch and add caramel sauce. We found this gluten-free, dairy-free, refined sugar-free recipe on www.allergyfreealaska.com this is a very yummy sauce I would put on anything!
- 14 ounces canned coconut milk
- 1 cup palm sugar we used Madhava coconut sugar
- 1/4 cup pure maple syrup
- 2 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
- Small pinch of sea salt
- In a small heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, and maple syrup. Bring to a boil and then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes and then remove from heat.
- Whisk in the coconut oil, vanilla, and sea salt.
- Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into a glass airtight container (I use a canning jar). The sauce will continue to thicken (although not much) while it cools.
- Store in the refrigerator. Can be served warm or cold. Use within 5-7 days.
Drizzle over brownies and enjoy, I bet you can’t stop at one!