RAW ROLLED CHOCOLATE SALAMI CAKE

         This is an old European favorite that I thought I would never be able to have again! WOW, I really rejoiced when it came out!The gluten free cookies came to save the day!
    The cookies are important here, since they have to be firm and not melt in your mouth cookies.It was a matter of finding the right cookies for the cause, for this so easy, so rich and decadent desert, that you can also keep in your fridge for up to a month!-for these special holiday guests,or just to have and to hold- for any occasion.You can be sure that each time it  will taste as fresh and delicious as the last time you had it.

Old European favorite for any time, with a rich German chocolate taste 

Here it goes:

Ingredients:

.3 heaped tablespoon Cocoa powder
.4 tablespoons pasture butter-melted-(I really like the butter for this recipe, rather then the coconut oil; you can easily use the coconut oil if you like, but butter gives it that rich taste)
.1/2 cup crushed gluten free cookies-I used gluten free short bread cookies;it does work best with firmer ones; if you use regular cookies the animal cracker kind are the original for this recipe.
.1 cup + coconut milk 
.1/2 cup crushed walnuts.
.2 tablespoon Maca powder
.2 tablespoons Mesquite powder (I have and use these powders, but since they are not always readily available you can skip them or  use one or the other only) 
.1 teaspoon vanilla extract
.1/4 cup xylitol
.pinch of sea salt
.unsweetened coconut flakes (or almond meal for dusting the top)             

HOW TO ROLL THE SALAMI CAKE 

 Directions:

1.Mix dry ingredients-cocoa powder, maca and mesquite powder, 
xylitol, and salt.

2.Soak the crushed cookies in a bowl of coconut milk (almond or regular milk can also be used)-do not over-soak the cookies- stir while soaking and leave them quite firm. 

3. Mix in the cookies along with what's left over in the bowl of the coconut milk (no more then 2-3 tablespoons of it)into the dry mixture.Stir in the walnuts at this time, too.

4.Melt your butter in a double boiler and slowly pour in the mixture while stirring. 
Mixture will be sticky.


Rolling: I found out that the best way to do that is in a clear plastic wrap-the log will be about 8' long. Cut out at large piece of the wrap and spread on the table. Pour the mixture in it and start forming it with the plastic wrap.It is really fun and easy to manipulate the shape this way- you can make it as thick as you like,round or rectangular for your favorite presentation.
I like the slightly rectangular shape-you can really get the edges with the plastic foil. 

                  
Place in the freezer, wrapped firmly in the plastic foil for 1 hour (or more if you are not using it right away) 

You can also dust each separate piece for variety -- in this case-almond meal 

Dusting:When you take out the log, unwrap the plastic foil and leave in room temperature for a few minutes, so the upper layer can become sticky.This is so you can roll the salami cake in coconut flakes, almond meal or some other crushed nuts of your choice. The original recipe calls for confectioner's sugar, so if you consume sugar you can dust it in it. I did my with coconut flakes. You just spread the foil and sprinkle the coco flakes,nuts, or sugar on the foil and start rolling the cake and pressing slightly over the foil until the top is completely covered with the dusting.Brush away the excess of flakes or powder. 
                                    
Serve in small portions of two pieces- it is a rich desert and 1 or 2 pieces are quiet enough. 


If you can stop at that, that is!


ENJOY!

Can be kept in the freezer for up to a month, firmly wrapped in the plastic foil 

COCO PANCAKES-GLUTEN FREE,SUGAR FREE-VERY LOW CARB!

GO COCO-NUTS!!!

   There is one thing I am so thankful for since being on a Gluten free diet-it is my personal discovery of COCONUTS!Their healing properties,numerous products and uses,go along great with the calming, cozy taste they give to each recipe.    
There is so much you can make with coconut,that I am going to devote a whole entire category on coconut products and recipes. 
   Today's one is a real gem, especially after I though I can never have pancakes anymore...

COCONUT FLOUR PANCAKES

My girl prefers them with only honey

Ingredients:               

.1/2 cup coconut flour
.6 eggs
.6-8 Tbsp Coconut milk or heavy whipping cream.
.1/2 tsp. sea salt
.1 tbsp Xylitol or agave (you can use honey or maple syrup,if you can have sugar)
.coconut oil or butter for frying the pancakes.

Makes 6-7 large pancakes, or up to 10 small ones (I prefer the small ones for this recipe- 4'-it is a bit capricious mixture, so it makes it easier to turn them) 


Directions:

Whisk the eggs and milk together,blend well.Mix the dry ingredients separately. Add the egg/milk mixture slowly to the dry mix and whisk well till there are no lumps.Allow to sit for a few minutes. 

NOTES:
-usually the notes go at the end, but this needs a special attention-coconut flour is highly absorbent.If you overdo and put more of it you have to add more moisture-a good rule of thumb is-one extra tablespoon of coconut flour requires one extra egg or more milk.Keep this in mind if you decide to make extra.The mixture should not be runny as with a regular pancake batter. 

-these pancakes do not bubble, but I add a dash of seltzer water  to the batter (BTW,I do that with any pancakes I make) That makes them fluffier, and it is especially good for this ones.
- you have your choice of diary free-with a coconut milk and coconut oil,or rich with a heavy cream and butter.I do use dairy,so I often mix this ingredients for even better taste. 

These are 4' diameter 

In a heavy skillet preheat a spoon of coconut oil or coat heavily with a butter stick-liberal amount,because of the high absorbency of the coconut flour.

NOTE: heat should be really low under your skillet;gently test bottom to see when it's time to flip. 


      

Stack them up or spread them out, enough for the whole family

REDUCED JAM RECIPE:

  This sugarless jam is a real gem,too,and so easy to prepare: 
  Use any berries you have in your fridge. Right after the pancakes are done in the still hot skillet cook the fresh or frozen berries for about 10 minutes, add sweetener if you wish and stir till there is a caramel aroma.
Poor over pancakes. 

ENJOY!

Good morning sunshine...! 

PALEO BREAD

      When you give up gluten the first thing that has to go is bread. All bread. Every kind of bread--organic, sprouted, whole- it has to go! So, after a month and a half of bread mourning, I rejoiced to find this bread recipe and rejoiced even more when it turned so good the very first time I tried it.I had GLUTEN FREE GUILT FREE BREAD I can dip in the olive oil and make a toast with!It is amazing how one comes to appreciate the little things in life...

So, here it goes:

It feels and cuts just like a real bread, which it is
So here it goes: 

Ingredients:
Dry:
.1 1/2 cup Amaranth flour 
.3/4 cup Arrow Root flour 
.1/4 cup Golden Flaxseed meal
.2 tablespoons Coconut flour
.1/2 tablespoon baking soda
.1/2 teaspoon Celtic sea salt
.1/2 tablespoon xilitol or agave. 

Wet:
. 4-5 eggs
. 1 tablespoon Apple cider vinegar
. 1/4 cup Coconut oil.

1.In a ball mix all dry ingredients together
2. In a separate ball mix the eggs, vinegar,coconut oil, and agave or xilitol.   
3.Mix dry ingredients into wet (some recipes call for a food processor to mix, but I prefer this hand mixing for this dough-gives it a more authentic feel)
4. Grease a pan, no larger than 8'X 8'with coconut oil or butter and scoop batter into to the pan (I loved how this 8X8 Good Cook pan worked for me) 
5.Bake at 350 F for 30 min or until a toothpick comes out clean. 
6.cool and serve.

PALEO BREAD Right out of the oven 

    Notes:
   -You can substitute amaranth with another gluten free flour like quinoa,tapioca,sorghum,teff,almond or other nut flours; I used amaranth for the sweet nutty taste, and because I was also on a nut-free diet for the time being. I do not use the generic gluten free all purpose flours made of rice,corn,potatoes,and other starches, because they transform directly to sugar upon digestion, which I was also to avoid; best stick with the one kind seed flour. Also, adding a couple of spoons of maca powder gave the bread softer texture and more flavor.  
   - since I discovered Coconut flour I am such a happy person-it  is an excellent gluten free baking product,with numerous health benefits; only make sure that you don't put more then it is by recipe,since it is highly absorbent and for every spoon of coconut flour you'd need to put more wet ingredients; say 1 tablespoon more of coconut flour would require one more egg to the mixture; if, however you'd like to make bigger bread, go ahead and add up more of it in that proportion.
   - the arrow root is great for gluten free baking-it acts as an yeast agent; however, this bread does not rise, it is a flat bread, so do not expect it to come out of the pan. 
   - when baking watch your bread-it might get done earlier and you don't want to over dry it; it would be better to be on the fresh side then over baked, leaving a chance for toasting. 
   -to preserve- put in a plastic bag or wrap and keep in the refrigerator; mine held up for almost a week, all though it is hard to keep this delicious bread treat for that long :) 

Enjoy!