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    Scott Adams

    Chocolate Garbanzo Bean Cake (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    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.
    6 eggs
    1 ½ cup sugar
    1 ½ teaspoon baking powder
    1 ½ table spoon powdered sugar



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    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.


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    I couldn't believe this recipe (using beans for a cake!) but it turned out to be the best chocolate cakes ever. I made it for my boyfriend's family and they loved it. It is very dense and rich, but the garbanzo beans keep it from becoming overpowering.

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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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