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Flour-Less Birthday Chocolate Cupcakes (Gluten-Free)

For a fun spin on these cupcakes - I made them with almond butter and pistachios on my blog.

Gluten-Free, Grain-Free and Dairy-Free.

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Flour-Less Birthday Chocolate Cupcakes (Gluten-Free)Ingredients:

  • 10 large eggs
  • 3 oz. baking chocolate such as Green & Black
  • ½ cup dark chocolate chips
  • ¼ tsp. sea salt
  • 2/3 cup sugar
  • 2 cups cashews, finely chopped
  • 1 ½ tsp. almond extract
  • ½ cup sugar
  • ¼ cup cashew butter, for serving

Instructions:

  • Preheat the oven to 350 degrees F. Prepare cupcake tins with nonstick baking spray.
  • Separate eggs into large small bowls; one for egg yolks and one for egg whites.
  • In a small saucepan, melt baking chocolate and dark chocolate.
  • Meanwhile, beat the egg yolks on medium-high speed until and thick, approximately 7 minutes. Reduce speed to low; add sea salt and 2/3 cup granulated sugar until mixture becomes thick and creamy, approximately 8 minutes. Add melted chocolate and cashews; continue to beat with mixer on low speed.
  • Add almond extract to the large bowl of egg whites. Beat until foamy, approximately 3 minutes. Add 1/4 cup sugar; beat on high speed until soft peaks form, approximately 5 minutes.
  • Fold egg whites into the chocolate mixture.
  • Divide the batter evenly among cupcake tins. Transfer to the oven; bake for 15-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
  • Remove from oven; set aside to cool on baking racks.
  • Slice each cupcake in half. Serve warm with a spread of cashew butter for a healthy spin on sugary icing.

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1 Response:

 
Ryyn
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
19 Nov 2013 7:31:57 AM PDT
I'd love to try this but I can't have eggs as well. Do you know if it would work with an egg replacer? Any suggestions?? Thanks!




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you're lucky you dont catch colds. im the opposite i catch everything very easily and get alot sicker than whoever i caught it from and take much longer to get better.

Even one positive can be diagnostic. This is one: Gliadin deamidated peptide IgG 33.9. If unsure, a biopsy of the small intestine will provide definite confirmation. There is a control test to validate the other ones, but I don't see it there. What is does is validate the others by checking on the overall antibody levels. But it is to detect possible false negatives. A positive is a positive. I think your daughter has joined our club.

My daughter, almost 7 years old, recently had a lot of blood work done, her Dr is out of the office, but another Dr in the practice said everything looked normal. I'm waiting for her Dr to come back and see what she thinks. I'm concerned because there is one abnormal result and I can't find info to tell me if just that one test being abnormal means anything. The reason for the blood work is mainly because of her poor growth, though she does have some other symptoms. IgA 133 mg/dl Reference range 33-200 CRP <2.9 same as reference range Gliadin Deamidated Peptide IgA .4 Reference range <=14.9 Gliadin deamidated peptide IgG 33.9 Reference range <=14.9 TTG IgA .5 Reference range <=14.9 TTG IgG <.8 Reference range <=14.9

Just watch out. I just went to the expo in Schaumburg, IL, and ended up getting glutened. I realized afterward that I ate all these samples thinking they were gluten free, and they weren't. One company was advertising some sugar, and had made some cake, but then I realized.... How do I know if this contains any other ingredients that might have gluten? Did they make it with a blender or utensils that had gluten contamination? Makes me realize the only safe things would be packaged giveaways with gluten free labeling. My fault for not thinking things through. It was just too exciting thinking i could try it all and enjoy without worry.

No fasting required for a celiac blood test unless they were checking your blood glucose levels during the same blood draw.