Chunky Granola (Gluten free)

Big chunky bits of granola to satisfy the sweet tooth. Quick, easy, gluten-free, vegan and delicious!

Chunky Granola

Chunky Granola

  • 1 1/2 cups oats

  • 1 tbsp coconut oil (melted)

  • 2 tbsps nut butter (I used almond butter)

  • 3 tbsps honey

  • 1 tsp vanilla

  • ½ tsp sea salt

  • ½ tsp cinnamon (optional)

  • 1 cup total of dry *options  ( I used ¼ cup choc chips, ¼ cup chopped medjool dates, ¼ cup dried cranberries, ¼ cup hemp seeds)

*Options are limitless eg. Coconut, almonds, walnuts, raisins, peanuts, dried fruit etc

 

  • Preheat oven to 325 degrees.

  • Mix all ingredients together well.

  • Pack mixture down flat on a baking sheet that has been covered in parchment paper (optional)

  • Bake approximately 15 mins (longer if you prefer a more toasted granola)

  • Allow to cool. Break apart into chunky pieces.

  • Store in an airtight container.

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Chocolate Cake with Coconut Icing (Gluten-Free)

Gluten Free Chocolate Cake

This delicious gluten-free chocolate cake is for those of you that want a real moist chocolate cake. We do not eat dessert very often (unless you count chocolate as dessert which I do not) so when hubby asked for a chocolate cake I decided to make the best gluten-free version I could come up with. I searched the web and through trial and error and tweaking (I made 4 before I was completely satisfied) we have declared this the winner!
This is not a healthy recipe for chocolate cake by any means but that wasn’t my goal. This is a special occasion cake that you make for family and friends who will love it despite the gluten-free label.  No more making a cake for gf people and another one for everyone else 

Chocolate cake (gluten-free)

1/3 cup milk (or milk alternative)
4 eggs
1 tsp vanilla
2 cups cooked quinoa
3/4 cup coconut oil melted (or melted butter)
1 1/2 cups sugar
1 cup cocoa powder
¼ cup hemp seeds (optional)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Place milk, eggs and vanilla in a blender or food processor and pulse to combine.

Add cooked quinoa and coconut oil and puree until very smooth and the consistency is thick and creamy.

In a separate bowl combine sugar, cocoa powder, baking powder, baking soda, salt and hemp seeds.

Add quinoa mixture to the bowl and stir until combined.

Bake in 2 greased cake pans at 350 degrees for 30 minutes.

 

Coconut icing

2 cups icing sugar
2 tbsp coconut oil
1 tsp vanilla
4 tbsp milk

Combine in bowl and beat until consistency is soft and easy to spread.  Add more milk if required.

 

NOTES:

  • I used coconut oil because I love the subtle coconut taste it gives to the cake and icing plus I use it in most of my baking in place of butter.
  • Hemp seeds were added for additional protein and it adds a very slight nutty texture to the cake but omitting them from the recipe make no difference in the final product’s taste.
  • I admit that the recipe calls for a large amount of sugar but I wanted the cake to taste like a real chocolate cake and not be short of sweetness. This amount tastes just right to us and I’m not sure if sugar alternatives could be used.
  • This recipe can be easily made vegan.