Allergy free Dark Chocolate Cake in a Cup

I've wanted to adapt this recipe for a while, but just never tried.  Last night I made Bryan brownies for his birthday and made the mistake of tasting them.  Which initiated a must.have.chocolate.now frenzy.  A couple recipes on google later I had some basic ratios and poof, in less than 5 minutes a rich, dark chocolately cup of dense chocolately goodness.  It was so rich I could only eat half a cup, so I threw a wrap on and let the rest sit overnight.  Even better.  I'd undercook it slightly next time, but all in all, a HUGE success.

Allergy free Dark Chocolate Cake in a Cup

In a microwave proof mug, measure 3 T warm water. Add 2 T ground flax seed. Let set 30 sec.  (Alternatively, if you can handle eggs, use 1 egg instead).
Add:
 3 T milk (I used coconut)
 1 tsp vanilla
 1 T melted coconut oil
 3 T flour (my next step is to try it gluten free for my boys...I see no reason why it won't work.)
 3 T cocoa powder
 4 T sugar
1 oz chopped dark chocolate or 3 T chocolate chips (optional)

Mix well.  Microwave 2 to 2 1/2 min..

I wish it was more difficult.  But seriously, this will give you a dairy free, egg free, soy free personal chocolate cake (I'd say it's closer to a brownie) in a matter of minutes.  You can thank me later.

Allergy Free, Gluten Free Chocolate Cake in a Cup

So, I've been slowly cutting wheat out of my diet, thinking that some of the residual swelling issues I still have are related (and they seem to be...).  We have 3 boys who are allergic to wheat, but seem to tolerate spelt (and of course, other gluten free flours such as sorghum, buckwheat, rice, etc).  The other night I was having a serious chocolate craving and there wasn't a drop to be found (like, seriously.  NO chocolate.).  Except unsweetened baking chocolate.  So, I decided to play around.  I tweaked it again tonight and honestly, I might like it better than the original and, it's even MORE guilt free.

In a microwave proof cup add:
3T milk (I used unsweetened almond)
1 square unsweetened baking chocolate

Microwave 30 sec-1 min or until chocolate begins to melt.  Let set, stir and return if needed until mixture is smooth and chocolate is completely melted. Add:

1 tsp vanilla
3 T sugar

Stir til smooth.  Add:

2 T gluten free flour mix (I used spelt since I had it on hand, and, as I said, I'm experimenting)
2 T almond flour/meal

Return to microwave for about 1.5 min depending on your microwave.  You want it to still a little gooey in the center -- it will set up more as it cools.  At 2 min mine was too dry for my taste.  Let set a couple minutes so you don't burn your tongue...logistical really.  If you have a tough tongue, you can have at it. Ha!  Add a scoop of vanilla coconut ice cream on top if desired.

Allergy friendly, Dairy Free Vanilla Bean Ice Cream and Hot fudge Sauce

This is a basic coconut ice cream recipe I adapted from a chocolate coconut recipe. We've found that canned coconut milk is remarkably versatile. I was surprised that the coconut flavor adapts so easily to so many other flavors without an overwhelming coconut flavor. We had ice cream very similar to this in Thailand -- they made it fresh on the boardwalk and then scooped out a fresh coconut and served it in the shell with the shavings! It's super easy ice cream and once you get hooked on it, you'll want to have some on hand all the time! I've even converted Bryan, who can have regular ice cream. He actually prefers this now! Store it in a microwaveable container -- it does freeze harder than dairy ice cream so I zap it in the microwave for a minute or let it sit on the counter for 10 minutes or so until it's soft enough to scoop. Oh, and a word of warning. DON'T eat it as soft serve right after you make it. If you're a fan of soft serve, you can eat a gallon without trying...Coconut milk is easy to come by. Even here in Gillette any grocery store or even Wal-mart carries it. Usually you can find it in the ethnic food section by Chinese/Thai food.

To top it, here's my dairy free, corn free chocolate fudge sauce recipe. It stores great in the fridge. If you have any left.

Vanilla Bean Coconut Milk Ice Cream (Dairy-free, egg-free, corn-free, soy-free)

3 cans unsweetened canned coconut milk (I use 2 cans regular and 1 can lite)

1 c sugar (or about 6 T agave)

1 vanilla bean

3-4T vanilla

Scrape vanilla bean and add with pod to 1 can coconut milk. Cook over med. heat for 5-10 minutes. Chill. Combine remaining ingredients in blender and blend. Pour all into ice cream maker and follow manufacturer's instructions for freezing. Serve soft serve or freeze as desired.

*Note: Blue Bunny ice cream has great reusable containers! Find a friend who buys it and steal their containers! Or ask me...I have extras!

Allergy Friendly Fudge Sauce

2 squares unsweetened baking chocolate (or 6 T cocoa powder plus 2 T coconut oil)

1 c rice, coconut, almond or other milk

3/4 c sugar

2 T. brown rice syrup or sugar syrup (see my cinnamon roll recipe or corn syrup if you can...)

3/4 tsp vanilla

Combine chocolate and milk. Heat to boiling over low heat, stirring constantly (especially as it heats up). Cook, stirring, until mixture is smooth and blended. Add sugar and syrup. Increase heat to medium until boiling. Continue boiling without stirring until sauce reaches 220 on a candy thermometer or soft-ball stage. Remove from heat and stir in vanilla. Store in sealed container in refrigerator. Sauce will thicken as it cools -- serve hot or cold.

Variations:
We've tried several various variations on this.  These are our favorites!  P.S  I can not for the life of me remember where the original that we worked with came from.  I know it was a chocolate coconut milk ice cream...if I remember, I'll post it, but it's been so long I have no idea...

Pumpkin Pie ice cream:
1 recipe Vanilla Bean minus the vanilla bean addition

Add:
3/4 a large can pumpkin
2 tsp pumpkin pie spice

Serve with crushed graham crackers and/or the fudge sauce (above).

Raspberry Rum:
1 recipe Vanilla Bean minus bean and sub out vanilla for rum extract (or get brave and add rum!)
1 1/2 c frozen raspberry crumbles (or just crumble them yourself)

Tropical:
1 recipe Vanilla Bean minus bean and sub out vanilla for rum extract
1 can (not the small ones) crushed pineapple, drained
1 c frozen shopped mango (partially thaw and chop smaller if desired, or add it to the blender)

Mint Chocolate Chip:
1 recipe Vanilla Bean minus bean and sub out vanilla for peppermint 1 T mint (or to taste)
Add chocolate flaked off a Lindt 80% or higher bar for a soy free version, or mini chips if soy is tolerated.  Add green food coloring if desired.
May also be made with the chocolate base for Double chocolate mint.