Mmmmolten Chocolate Cake
This recipe is a variation of the old recipe (Gâteau au chocolat moelleux) I modified in order to use healthier ingredients. Instead of wheat flour, white sugar, butter and cow’s milk I use spelt flour, brown unrefined sugar, coconut oil (or ghee) and dairy-free milk alternative.
My kids and family love it and in fact did not notice too much of a difference. Give it a try – it is easy to make and tastes heavenly.
Preparation time 15 min. Cooking time 30 min.
- 200 grams of dark organic chocolate
- 140 g coconut sugar or other organic unrefined sugar
- 140 g coconut oil (you can use ghee instead if you prefer)
- 4 organic eggs
- 1 teaspoon of baking powder (you can use sodium bicarbonate)
- 2 tablespoons of milk (nut milk or coconut milk)
- 100 g of spelt flour
- Preheat the oven on 175°C
- Melt the chocolate and coconut oil on low heat. You can use the double boiler if you want, I found that it is enough just to make sure you cook it slowly on low heat.
- Add milk. Mix it until you obtain a nice homogeneous chocolate mixture.
- In a bowl beat the eggs and sugar until you obtain a light colored and slightly thick, foaming mixture. You can use the mixer (medium speed) but make sure you don’t overdo it (it should not become too thick).
- Add flour previously mixed with some baking powder or sodium bicarbonate.
- Gently incorporate the chocolate mixture into the egg mixture.
- Cover the ovenproof glass baking dish with baking paper (ovenproof glass is one of the healthiest and least expensive options).
- Put it in the oven for 25-35 minutes or until the sides of the cakes are firm but the center is soft. The less you cook it, obviously the more liquid the center of the cake will be.
- To serve, turn out the cake, and place on the serving plate, bottom side up. Decorate with some mint leaves and/or berries.
- Don’t eat to much 🙂 It is much healthier alternative compared to regular molten cake but it still full of sugar.
Healthy Dairy-Free Pancakes
“Regular” pancakes are typically fried and made with wheat flour and milk which makes them rather unhealthy and hard to digest.
My children both adore pancakes (me too :)) and I have been struggling for a long time to find a healthier alternative.
Here is my recipe that is dairy-free and “bad gluten”-free.
Instead I use the spelt flour, coconut flour (optional), coconut milk and coconut oil. You will notice that you will not experience a typical “weight” in your stomach that is common after eating the pancakes made with wheat’s flour and cow’s milk.
For those new to spelt: spelt does contain gluten but the gluten in spelt has a different molecular make-up and the body handles it easier than the wheat’s gluten (a sticky substance with a consistency like glue which is difficult to digest). Spelt is tolerated better than wheat, however as spelt does contain gluten, it is unsuitable for people with a true gluten allergy.
- 400-500ml of coconut milk
- 3 eggs
- Flour (1/3 coconut flour (optional), 2/3 spelt)
This mix will make about 3-4 servings.
- In a small bowl mix gently coconut milk and eggs.
- Slowly add the spelt flour. I never measure the flour, but it must be somewhere around 4-5 cups.
- Use a wooden spoon and mix until a nice consistency is reached similar to that of a “regular” pancake mix.
- Add some water at the end. Try not to “over-mix”.
Note: This kind of pancake mix breaks easily during the flipping as there is not enough gluten to keep it together. This is especially true if you are NOT using the dangerous non-stick skillet. The “secret” is then to make smaller pancakes looking similar to American pancakes.
- Heat a larger skillet over medium heat, and coat with 5ml of coconut oil.
- Pour in the pancakes. You should be able to fit 3 to 4 pancakes. This is important, otherwise if you make one big pancake, it may be challenging to flip it.
- Flip with a thin spatula, brown on both sides and serve hot.
- Enjoy your healthy pancakes 🙂