Cooking with kids: Black Bean Chocolate Cake

Recently, I've taken an interest in trying out a wheat free diet so have been poking around our gluten-free recipes. Thank goodness for momstown as this recipe was suggested by a member last year!  Yesterday my kids and I turned it into a mini junior chef event!

 

black bean cake

 

First of all, I promise you will not taste the black beans as they are blended until unrecognizable. And within 24 hours the whole cake was eaten - sans frosting! My kids gobbled up this high fibre, no gluten chocolate cake and took it in their lunch bags for snack too. So excited to have found this family friendly recipe! Enjoy my pictures below which compliment the original recipe by our member.

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My 4 yr old daughter is Celiac, so I am submitting a gluten free cake recipe that my whole family loves and few know it's actually gluten free!



Black Bean Chocolate Cake
(makes one 9" round - double recipe to make a layer cake)

1-15 ounce can of black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon salt
6 tablespoons  butter
1/2 cup honey
6 tablespoons  cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda

Preparation:

Preheat oven to 325 degrees Fahrenheit. Grease a 9" cake pan. Dust cocoa all over the inside of the pan, tapping to evenly distribute.


Drain and rinse beans in a strainer. Shake off excess water.

 

rinsing beansHere's my 2 year old rinsing the beans - which we called "chocolate beans" to hide the obvious black bean fact.

 

Place beans, 3 of the eggs, vanilla,  and salt into blender. Blend on high until beans are completely liquefied. No lumps!

Whisk together cocoa powder, baking soda, and baking powder.

Beat butter with honey until light and fluffy. Add remaining two eggs, beating for a minute after each addition.

 

mixing batterMy Jr Chef loves to mix!

Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth.

Scrape batter into pan and smooth the top - GF batter tends to be thicker than regular cake batter. Tap pan on counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn over onto a cooling rack. Let cool until cake reaches room temperature, then cover.

For BEST flavour, let cake sit over night... I promise it will not have a hint of beaniness after letting it sit !

If you have doubled the recipe for a layer cake then level the tops with a long serrated knife, shaving off layers until it is flat and even.

Frost immediately before serving... I use a cocoa buttercream icing....mmmm mmm goodness!

This recipe has been passed around amongst many of us Mommies and we've all made alterations on it as suits our own family... some use Stevia as the sweetener (in which case add a tbsp of water as well) and others use all organic ingredients... you can omit the vanilla and use mint extract for a choco minty cake variation too.

 

This recipe was submitted by Angela for momstown's birthday cake contest!

Posted by momstown mama on 05/08/2012 - 13:31
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Mother's Day Breakfast Ideas

Surprise mom this Mother's Day with a homemade breakfast. These are recipes designed and tested with Junior Chefs in the kitchen, so they're perfect for daddy and kids to make together!

 

mini quichesMini-Quiches

 

french toast sticks

French Toast Sticks

 

yogourt parfait

Yogourt Parfait

 

wife saver breakfast casserole

Wife Saver Casserole

 

banana oatmeal pancakes

Banana Oatmeal Pancakes

 

mothers day tea sandwichesYou could also go the Mother's Day tea route and have some pretty sandwiches ready for mom at lunchtime!

Happy Mother's Day!

 

Posted by momstown team on 05/03/2012 - 11:32
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Light Mom's Apple Pie in a Jar - No Sugar Needed Pectin

Apple Pie in a JarNo Sugar Needed Fruit Pectin lets you control the type and/or quantity of sweetener in fruit spreads. Make fruit spreads with no added sweetener, sugar replacements like SPLENDA* No Calorie Sweetener, or small quantities of granulated sugar. Follow directions carefully!



6 cups (1500 ml) peeled and chopped Granny Smith apples
Juice & grated peel of 1 large lemon
2 cups (500 ml) unsweetened apple or white grape juice
3/4 cup (175 ml) raisins or dried cranberries
1 tsp (5 ml) ground cinnamon
1 pkg (49 g) Bernardin NO SUGAR NEEDED Pectin
Sweetener – if using:
1 1/2 cups (375 ml) SPLENDA* No Calorie Sweetener
OR
1 1/2 cups (375 ml) granulated sugar

  • Place 5 clean 250 or 236 ml ml mason jars on a rack  in a boiling water canner; cover jars with water, and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
  • Combine apples, lemon peel, lemon and apple or white grape juices in a large, deep stainless steel saucepan. Bring to a boil; boil gently several minutes until just apples begin to soften.
  • Remove from heat; whisk in No Sugar Needed pectin. Add dried fruit and cinnamon.
  • If using sweetener, measure SPLENDA or sugar and set aside.
  • Stirring constantly, bring fruit mixture to a boil over high heat.

           o    If using, add sweetener (sugar or SPLENDA) and return mixture to a boil.
           o    Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.

  • Quickly ladle fruit spread into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining fruit spread.
  • When canner is filled, ensure that all jars are covered by at least 1” water. Cover canner, and bring water to a full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes**.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

 

Makes about 4 to 6 x 250 or 236 ml jars.

 

BOILING WATER CANNER  - ALTITUDE ADJUSTMENTS
                           
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.   

ALTITUDE (FEET)              ALTITUDE (METERS)       INCREASE PROCESSING TIME
    1,001 – 3,000               306 -    915                           5 minutes
    3,001 – 6,000               916 – 1,830                         10 minutes
    6,001 – 8,000            1,831 – 2,440                         15 minutes
    8,001 –10,000            2,441 - 3,050                         20 minutes

 

QUICK TIP: This recipe uses less sugar then traditional jam recipes and it does taste like apple pie.  Use soft apples for faster cooking.

 

Posted by admin on 05/01/2012 - 11:22
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Stay in Bed Stew

beef stew recipe

This traditional recipe is from my Grandma Graham and perfect for a lazy Sunday, perfect for a chilly wet spring day. Great in a slow cooker or to cook slowly in the oven all day.

 

2 lbs stewing beef cut ing large cubes

1 cup of frozen peas

2 cups of sliced carrots

2 small onions chopped

2 celery stalks cut up

1 tsp salt

1/4 tsp pepper

1/2 tsp of garlic

1 tin of tomato soup

1/2 tin of water

1 large potato sliced

1 tbsp of parsley

 

Combine all ingredients and put in a casserole or roasting pan with the lid on. Bake at 275 degrees for approximately 4 hours or until the meat is tender.

It's even better if you take the time to brown the meat first but not required.

Image credit

 

Other traditional family recipes we love:

Southwest Steak and Potato Stew

Chicken and White Bean Stew

Secret Guinness Stew

 

 

Posted by momstown mama on 04/29/2012 - 23:17
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Grandma's Easy Banana Muffins

Scribbled in my black recipe book is a recipe my 90 year old Grandma gave me when I was just learning to cook. It's a great way top use up ripe bananas, especially when you may be low on eggs or milk. It's an easy recipe to make with the kids too - the few ingredients help make it a quick recipe to whip together.

 

easy banana muffins

2 tsps baking soda

2 cups whole wheat flour

1 cup sugar (decrease this between 1/2 cup if adding chocolate chips)

1 cup mayonnaise

2 ripe banana mashed

1 tsp vanilla

Optional: 1/2 cup chocolate chips or walnuts

Optional: 1/4 ground flax seed (ups the fibre!)

 

Preheat the oven to 350 degrees.

Mix mayo, banana, and vanilla in a bowl. In a second bowl mix dry ingredients. Then combine the dry and wet mixtures until smooth. Add in chocolate chips/nuts if using. Pour into muffin tins and bakes for 20 minutes.

Image credit

Posted by momstown mama on 04/29/2012 - 22:51
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Mrs Smith's Chocolate Chip Cookies

A perennial favourite around the Smith household, my mom, Mrs Smith made these cookies regularly in my childhood. We'd get home from school and they'd be cooling on baking rack - what a perfect after school treat! Perfect with a glass of milk - does it get any better??

 

chocolate chip cookies

1 cup butter (softened)

3/4 cup sugar

1/2 cup brown sugar

2 eggs

2 tsp vanilla

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups chocolate chips

1/2 cup walnuts

 

Cream together butter and gradually beat in granulated and brown sugars creaming thoroughly. Beat in eggs and vanilla.

Combine flour, baking soda and salt and hand stir into creamed mixture. Stir in chocolate chips and nuts.

Drop by rounded teaspoons onto lightly greased cookie sheet. Flatten slightly with fork. Bake at 375 degrees oven for about 10 minutes or until golden brown around edges.

Image credit

 

Other of our favourite cookie recipes:

Gluten Free Chocolate Chip Cookies

Chocolate Chip cookies - the power packed version

Cooking with Kids: Multi-coloured chocolate chip cookies

 

Posted by momstown mama on 04/29/2012 - 22:30
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A Happy, Healthy BBQ Season

Laura Cipullo, RD, CDE and Mom, has some great tips for healthy and yummy BBQ-ing this season.


bbq sauce mom dishes it out

Summer is coming (I promise!), and that means it’s almost BBQ time. Have you ever noticed that most BBQ sauces share high fructose corn syrup as the first common ingredient? This summer, get your grilling groove on without the HFCS by filling your carts with these 4 mom-approved picks. Each one has 8g of sugar or less, and 2tbsp contain about 200mg of sodium.



Moms Like Me Like To Buy:

dinosaura bbq sauce1. Dinosaur Bar-B-Que Original Sensuous Slathering BBQ Sauce


original organic bbq sauce2. Organic Ville Tangy BBQ Sauce


new york first bbq sauce

3. Ben Benson’s Steak House, NYC Marinade and Sauce for Steaks and Chops

 

bone suckin sauce4. Bone Suckin’ Sauce

 

Anyone can go to the grocery store and toss a bottle of BBQ sauce in a basket. For those of you who are creative and ambitious, head to the kitchen to cook up your very own condiment. A mom I know, Martie D’Apice was kind enough to share her two favorite recipes with me. The recipe makes enough to serve a BBQ fit for a football team.

bbq ingredients"The Family Meal" Barbeque Sauce By Feran Adria
*This recipe makes 8 ½ cups, which is a lot of sauce!

6 cups red onion, coarsely chopped
1 tbsp garlic cloves, crushed and then finely chopped
2 tbsp lemongrass, crushed and then finely chopped
1/3 cup fresh ginger, crushed and then finely chopped
1 lb oranges
1 1/3 cups granulated sugar
1/2 cup honey
1/3 cup molasses
2/3 cup sherry vinegar
1/4 cups Dijon mustard
1 tbsp Worcestershire sauce
2 ¾ cups ketchup
2 ½ lb chopped tomatoes (Martie uses canned San Marzano's, which are already chopped!)

1. Squeeze oranges and preserve the juice.
2. Place a large saucepan over medium heat, then add oil.
3. Add the onion and cook for 5 minutes, until a dark golden color.
4. Add the garlic and cook for 3 minutes.
5. Add the sugar, orange juice and molasses, and let the mixture cook for 3 minutes.
6. Pour in the honey, and stir.
7. Add the ginger and lemongrass, and stir.
8. Add the mustard, Worcestershire, and ketchup.
9. Add the tomatoes, and simmer for 30 minutes.
10. Season to taste with salt.
11. Strain through a fine sieve and let cool.

Serve over meat or firm fish such as halibut, and hake.


Or, Mommy Martie’s Super Easy BBQ Sauce:

2 – 3 cups ketchup (sugar should be second ingredient or higher)
1 tbsp oil (canola or grapeseed)
1 tbsp cider vinegar
A few glugs of Worcestershire sauce
A few hits of Tabasco to taste

Simply stir ingredients together, serve, and enjoy!

Posted by momstown team on 04/29/2012 - 20:22
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Gluten Free Vegan Vanilla Almond Cupcakes

Thanks to the theme "My 5 Senses"  and the book "How do Dinosaurs Eat Cookies", momstown Calgary  was keen to get tasting at Tales for Tots! Our good little ones remembered their pretend manners while reading: they waited until the cupcakes are cooled, said please and thank you, took only one or two at a time, and chewed them with their mouths closed.   

 

Taking into account various allergies and food restrictions among our group, we developed a recipe for gluten free, grain free, vegan vanilla almond cupcakes to share:

 

gluten free vanilla cupcakes

 

Gluten Free Vegan Vanilla Almond Cupcakes

Ingredients:

3 cups almond flour
1/2 tsp salt
1 tsp baking soda
3 tbsp coconut oil, warmed just to melt
1/2 cup agave nectar (you could also use maple syrup, brown rice syrup, or other liquid sweetener of choice)
2 tsp vanilla extract
1/3 cup warm water mixed with 2 tbsp ground flax seeds
1 tbsp non dairy milk
½ tsp apple cider vinegar

Method:

1.    Preheat oven to 325F. Line a muffin tin with paper liners.
2.    Combine warm water and ground flax seeds in a small bowl, and allow to sit for approximately 10 minutes, until mixture has gelled. In a separate small bowl, combine non dairy milk and apple cider vinegar.
3.    In a large bowl, sift together almond flour, salt, and baking soda, and stir well to combine.
4.    In a separate bowl, stir together coconut oil, agave and vanilla. Add flax mixture and non dairy milk  mixture, and mix.
5.    Pour wet ingredients into dry, and mix with a spatula or wooden spoon until well incorporated.
6.    Divide batter between muffin cups, and bake for 20-25 minutes or until golden brown.
7.    Once cool, frost with your favourite vegan icing recipe, or enjoy as is. 

Posted by momstown mama on 04/28/2012 - 23:30
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Cooking with Kids: Easy No-Cook Cheesecake

The Junior Chef program is alive and well in our house! So much so that my grade one daughter brought home a cookbook from her school library and a specific recipe to try together. We adapted the recipe to create this easy no-cook cheesecake which she made with her sister and friend.

 

cheesecake

Ingredients:

1 package of softened cream cheese (250g)

14oz Sweetened Condensed Milk

1 tsp vanilla

3 tsp lemon juice

1 graham cracker crust

ready to bake

Give your Junior Chefs a big bowl and wooden spoon to mix together the cream cheese, Condensed milk and vanilla. Stir / whip it together until all bumps and lumps are gone and it's a smooth mixture. Add in lemon juice one teaspoon at a time. This recipe is so easy, the kids pretty much did everything on their own!

 

mixing cake

Pour mixture into the pre-made graham cracker crust, cover and put in the fridge for at least 4 hours. For a crowd, consider pouring into tart shells and allow each child to decorate with their own version of fruit topping. Then it's time for kids can lick the bowls!!

 

meg licking bowl

Posted by momstown mama on 04/18/2012 - 23:43
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Gluten-Free Avocado Banana Bread

Shhhh, don’t tell your kids (or your hubby) that there’s avocado in this banana bread.  It’s okay, they’ll never know! 

This banana bread is full of healthy fats and calls for nature’s candy – maple syrup! 

The recipe uses teff flour; it’s one of my favorite grains because of its nutritional content.  It’s very high in minerals, protein, complex carbohydrates, and fiber.

This delicious Avocado Banana Bread will make a great breakfast for your family, or a good addition to school lunchboxes!

 

avocado bread

Avocado Banana Bread

1 ½ cups of teff flour
½ cup of arrowroot flour (tapioca flour will work too)
1 tbsp baking powder
½ tsp sea salt
2 tsp ground cinnamon
¾ cup avocado puree (1 ½ medium avocados)
2 ½ small bananas, pureed
½ cup maple syrup
1 tbsp vanilla
1 tbsp psyllium husks
¼ cup coconut oil, liquefied (plus a little extra for oiling)


Preheat the oven to 350 degrees c.  Grease a 9x5 inch bread pan. 

In a large bowl, combine teff flour, arrowroot flour, baking powder, sea salt, and cinnamon. 

In a smaller bowl, combine pureed avocado, pureed banana, maple syrup, vanilla, psyllium husks, and coconut oil.  Add to dry ingredients and combine.

Scrape batter into prepared bread pan and bake at 350 degrees for 16 minutes.  Remove from oven and brush the top with extra coconut oil.  Return to oven and bake for 20 minutes, or until a knife inserted comes out clean. 

Let cool, then run a knife along the edges and carefully invert to release.  Let cool completely on a wire rack.  Don’t cut into it early! 

 

Thanks to Maggie from She Let Them Eat Cake for this month's Gluten-free recipe - always delicious and inspired!

Posted by Gluten Free Maggie on 04/15/2012 - 23:52
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