I have always had an incorrigible sweet tooth. Baking was my favorite hobby as a teen, and was even briefly my vocation during college, when I worked for a fancy French chocolatier and pastry shop in Washington, D.C.
But when I had Babyzilla five years ago, I had to give up dairy, grains, cane sugar and a couple dozen other foods because of food sensitivities. I despaired that I’d never get to make a scrumptious dessert again, much less share the joy of baking with my daughter.
Over the years, I’ve learned a lot about natural sweeteners and grain-free baking, and have made many treats that are delicious, but there are still desserts I haven’t even tried to make grain- and dairy-free for fear it just couldn’t be done well—like doughnuts.
So you can imagine how utterly delighted I was to discover the veritable bible of grain-free desserts when a friend put a copy of Indulge! 70 Grain Free Desserts into my hands last month.
Once I looked at the first few recipes—and the absolutely mesmerizing photos on every page—I knew this cookbook was not just another take on coconut flour that produced sadly mediocre, soggy, eggy, dessert-like foods.
Oh, no! This one is different.
A grain- and dairy-free doughnut—Can you believe it?
Indeed, everything I have made from Indulge! so far—from Eggless Lemon Bars to Blueberry Pie to Cinnamon and Sugar Doughnuts—has been as incredibly scrumptious as its beautiful photo promised it would be.
So, if you love to bake, but you don’t eat grains, dairy or refined sugar, I am certain that Indulge! will hit your sweet spot just right!
And if you are on a Paleo or Primal diet, well, sometimes you just want a piece of cake!
The ingredients in Indulge! reflect the principles within these diets: natural, dairy free, low inflammation and grain free. So, here’s a way to actually have that occasional piece of cake—and eat it too!
This rich, dense, grain free chocolate cake will deeply satisfy your chocolate cravings, without the guilt. Who knew grain-free baking could be this yummy?
Chocolate Truffle Cake
This cake is a cross between a chocolate truffle and a brownie. The cake is so rich only a sliver of a slice is needed to satisfy your chocolate craving!
Preheat oven to 350°F (177°C). Line the bottom of a 7 inch springform pan with parchment paper.
In a bowl, cream together honey and coconut oil. Mix in the egg yolks (or 2 large eggs).
Add to the mixture coconut milk, cocoa powder, vanilla, cream of tartar, baking soda and salt. Mix until smooth.
Pour the mixture into the spring form pan. Bake for 25- 30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. (You want a dense cake when finished so the toothpick should not come out clean.)
Let the cake set for at least 5 hours before cutting and serving.
Serve plain or with a recipe of Double Double Caramel Sauce (also in the book)
Note: I recommend 4 egg yolks for a richer batter.
If you love dessert as much as I do, but have been totally unimpressed with most grain-free baked goods, I strongly encourage you to check out Indulge!
With over 70 recipes for everything from dairy-free chocolate ganache to classic vanilla cake to grain-free pie crust, plus helpful information about substitutions and special ingredients, your gluten-free or grain-free cookbook library just wouldn’t be complete without this valuable resource.
This book is so popular, over 15,000 copies have been downloaded so far, so don’t miss it!