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Chocolate Garbanzo Bean Cake (Gluten-Free)

This recipe comes to us from Caryn Quaker.

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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

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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2 Responses:

 
Whitney
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Dec 2008 11:02:09 PM PDT
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.

 
Lisa
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Oct 2010 11:00:04 AM PDT
This cake is unbelievable. You would never believe it was gluten-free. Delicious!!!




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In the rare instance that "modified food starch" is made from wheat, it will say so in the ingredients or Contains statement. If you wonder what it is made from, email or call and ask. I think its usually corn or potato Progresso is part of a large company. they would not label something gluten-free unless they know it is. Its a law in the US and Canada.

Progresso soup check the label on their gluten free products, modified food starch is not gluten free.

A recent issue of JAMA, the US Preventive Services Task Force (USPSTF) critically examines screening for celiac disease in asymptomatic adults, adolescents, and children. Celiac disease exhibits a broad spectrum of symptoms, from subtle or no symptoms to severe malabsorption. Celiac diagnoses have increased significantly over the past few decades, in part because of greater awareness, but possibly because of an actual increase in disease rates. Researchers estimate current rates of celiac disease at 0.71% among US adults, and 0.76% among US children. View the full article

I have notice that I am sick much less often.

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