Saturday, August 23, 2014


...are delicious, right?
These are too, even if they are gluten free.
I have amended this recipe to be gluten free, and my kids (who are not gluten free ) love them anyway, which many can appreciate is, well, amazing!

Many thanks to the original recipe, found here:

Extreme Chocolate Gluten Free Cupcakes

  • 2 cups sugar
  • 3/4 + 1/8 cup rice flour
  • 3/4 + 1/8 cup tapioca starch
  • 3/4 cup unsweetened cocoa
  • 2 tsp xantham gum
  • 1-1/2 tsp baking soda
  • 1-1/2 tsp baking powder
  • 1 tsp salt

  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Pre-heat oven to 350
Grease cupcake pans and dust with cocoa powder (or use Cupcake liners).
Fill kettle and boil water.
Combine dry ingredients, and mix well.
Add all wet ingredients (except for boiling water), and mix for 3 minutes*.

Add boiling water, and mix BY HAND (I use a whisk) until just combined. Pour into prepared pans.

Cupcakes: bake for about 20-22 minutes. Test with a toothpick, if it doesn't come out clean, bake for a few more minutes and test again. 
*Don't overmix, as this can prevent the baking powder and soda from adding airiness to your final product!

Saturday, August 16, 2014


Today will be a new adventure in alternative bread making: Socca.
Thought to have originated in Nice, Socca is a thin, crepe-like pan bread made with Besan, or Chick Pea flour.

1 cup  chickpea flour
1 cup  water
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
1/2 teaspoon salt
dash of pepper 
(You can also add spices and seasonings here, but for my first attempt I am going to keep it classic.)

The recipe is ridiculously simple. I found many recipes out there, and they are basically all the same: Mix equal portions of flour and water, a bit of olive oil, salt, pepper and seasonings. Let sit 1/2- 2 hours before cooking. Baking alternatives include: in the oven under the broiler, on the stovetop using cast iron griddle or pan, or non-stick pan. Today I am opting for the stovetop cast iron combo.
This strikes me as VERY similar to making corn tortillas, in terms of just basically adding water to the flour and letting it rest before cooking. My mixture is resting now.

Mixture rested, time to cook!

These turned out like crepes- but chickpea flour has a very distinctive bite to it, and I thing to fully enjoy them, that "beanyness" really needs to be balanced with whatever is used for the filling. These ideally should also be served as they are cooked, because for me they lost their pliability if left to cool and then re-heated. 
Something different to try, I would recommend making a small test batch to see if you like the flavours, and play with your fillings/pairings!