1 bag (10 oz) GFCF Choco Chips (Sunspire or Enjoy Life)
1/2 bag of marshmallows (health food stores have better quality marshmallows) or homemade marshmallow
1/2 cup organic peanut butter (or other nut butter)
2 tsp virgin coconut oil (optional)
1 cup organic roasted peanuts
Cover a cookie sheet with parchment paper
Melt 1/2 the bag of chocolate chips and stir in 1 tsp coconut oil. Heat slowly.
Using a spoon, dollop chocolate onto the parchment paper lined cookie sheet and spread the chocolate out with the back of the spoon to make mini candy bar size bases. Cover with peanuts quickly before chocolate hardens.
Melt the marshmallows and the peanut butter and 1 tsp coconut oil together in a pot over simmering water or in the microwave. Let cool til able to handle and is like play dough consistency.
Shape a pattie of marshmallow/ peabut mixture and place on top of each chocolate dollop with peanuts.
Melt the other half of a bag of choco chips, heat slowly, and put in 1 tsp of coconut oil and cover the top of the candy bar. Let harden and enjoy!
Temper the chocolate and it won't turn white in a few days (bloom), bloom is not dangerous to eat just looks ugly and chocolate tastes dry. Usually these go fast so don't worry...
SORRY for the lisp, my daughter's sound on her camera doesn't work well...
This recipe is from "The Allergen Free Baker's Handbook" by Cybele Pascal It was outrageous!
As always I have made my changes...I made a lot of changes to the directions...for the real cake recipe check out the book at your local bookstore or public library...topping tended to be grainy from the sugar, I would either put the crumbs in as a filling layer in between the layers of batter or add a small amount of cake batter (maybe 2-3 TBSP) to the crumb topping to make it more tender. Also came out great as crumb cake muffins!
This would also be great stand alone as a cake or cupcake, without the crumbs, or add in some Enjoy Life Choco Chips in the cake for a nice chocochips cake or cupcake/muffin. Probably blueberries in the cake/cupcake batter would be delicious too! Or blueberry crumb muffins MMMMMM!
Crumb Topping (I would half this as there was as much crumb topping as cake, it was too much SUGAR! )
3/4 cup GF Flour Mix to follow (always sift the GF flour though a fine sieve or sifter to catch any too large bits of rice)
1/4 tsp xanthan gum
1/2 tsp kosher salt (I used sea salt)
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 cup dairy free , soy free vegetable shortening, chilled and cut (I used coconut oil)
Cake
2 cups GF Flour Mix (to follow)
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp salt (I used sea salt)
1 cup vanilla vegan yogurt (I used vanilla coconut yogurt)
1 tsp cider vinegar (I used raw apple cider vinegar)
1/2 cup dairy free, soy free vegetable shortening at room temp (I used coconut oil)
1 cup sugar (I would use 1/2 cup sugar next time)
1 TBSP Ener-G Egg Replacer mixed with 1/4 cup rice milk
1 tsp vanilla extract
powdered sugar for dusting
Preheat oven to 325 degrees. (350 degrees for muffins, bake for 15-20 minutes)
Mix crumb topping and chill.
Sift GF flour mix. Put in all other ingredients and mix with hand mixer til just combined don't over mix.(cake may get tough if overmixed)
Grease and GF flour a 9x9 inch pan and put in cake batter then put on crumb topping and bake for 45 minutes to 1 hour.(350 degrees for muffins, bake for 15-20 minutes)
GF Flour Mix (I changed the quantities, but kept the ratio, so you get 3 cups of flour all together which gives you 2 and 3/4 cups for the recipe and 1/4 cup leftover to grease and flour the pan or flour to make more crumbs) (Always sift GF flour through a very fine sieve or sifter)
2 cups superfine brown rice flour (author says to use Authentic Foods brand, I used Arrowhead Mills with great results- cake was not grainy at all)
1/2 + 1/6 cups potato starch
1/3 cup tapioca starch (I used arrowroot)
Prepare GFCFEF Pizza Dough http://myfamilysfavoritegfcfrecipes.blogspot.com/2009/08/gfcf-mini-pizza-crusts.html Can add a TBSP of...
For an Occasional Treat
These treats are for when you have a craving, or a special occasion. If you suffer from Lupus of another disease, eat these sparingly or not at all. For healthier food choices see http://lupushopecookbook.blogspot.com
I was diagnosed with Lupus in 2004.(but had symptoms of Lupus from about 1993). I have been researching Lupus and healing with diet and a healthy lifestyle. I have discovered that I had many food allergies/intolerances and eliminating those foods from my diet has dramatically lessened my Lupus symptoms! In researching the connection between Lupus and Celiac Disease and food allergies, I have found many prominent medical doctors have written books and articles stating this connection as well. If you work on repairing your intestines, some or all of the food allergies/intolerances will disappear because you can tolerate the foods again. Lupus Hope tells of my years of research into diet and nutrition and holistic medicine and how it can positively effect your overall health. It puts the POWER of getting well in YOUR hands. My blog was started to document my healing journey, as well as to share my journey with others with Lupus or any other autoimmune disease. Sharing a treatment or a type of diet that helped me could possibly help others as well. Knowledge is POWER! So come and learn with me!
