In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Caryn Quaker.
1 ½ cups of gluten-free semisweet chocolate chips
3 cups of caned chick peas (garbanzo beans) drained and rinsed.
1 ½ cup sugar
1 ½ teaspoon baking powder
1 ½ table spoon powdered sugar
In a small bowl melt the chips in the microwave 2 minutes on medium.
In a blender or food processor combine chick peas, eggs, sugar, baking
powder and mix until smooth, then add the melted chocolate blend and mix
until smooth. Pour into 2 x 9 non stick pan, greased and gluten-free
floured. Bake at 350F for about 45 minutes. Use a tooth pick to determine
that it is cooked. Cool for about 2 minutes and take out of pan and sprinkle
with powdered sugar. Serve with raspberry jelly and shredded coconut.