Another stop in a series highlighting my newest book, The Allergy-Free Cook Makes Pies and Desserts, features the Fudgy Mocha Pudding Cake. Just like all of my other recipes, it’s free of gluten, dairy, eggs, and soy, but also legumes, nuts, peanuts, seeds and yeast.
Alisa, who I’ve worked with at Allergic Living magazine and the owner of GoDairyFree has reviewed my latest book and included the recipe for this gooey dessert!
Check it out here: Fudgy Mocha Pudding Cake.
With a hint of olive oil and orange, combined with toasted almonds and spicy ginger, these biscotti feature a mild Hojiblanca olive oil. Stemming from Spain, this fruity olive oil has a slightly floral taste with a mild earthy aftertaste.
For the biscotti:
3/4 cup (180mL) unrefined cane sugar
1/2 cup (120mL) unsweetened applesauce
5 tablespoons (75mL) mild Hojiblanca olive oil
1 teaspoon (5mL) vanilla extract
1 cup (240mL) sorghum flour
1/2 cup (120mL) arrowroot flour
1/2 cup (120mL) quinoa flour
1 1/4 teaspoons (7mL) xanthan gum.
1 1/4 teaspoons (7mL) baking powder
1/4 teaspoon (2mL) fine sea salt
1/4 cup (60mL) candied ginger
1 1/2 teaspoons (8mL) orange zest
3/4 cup (180mL) almonds, toasted
For the glaze:
1/3 cup (80mL) icing sugar, sifted
1 tablespoon (15mL) mild Hojiblanca olive oil
1-2 teaspoons (5-10mL) unsweetened nondairy milk
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
To make the biscotti, put the sugar, applesauce, olive oil, and vanilla extract in a large bowl or stand mixer. Using a hand mixer or the stand mixer, beat until well combined.
Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a medium bowl. Whisk until well combined. Add the candied ginger and orange zest. Whisk until the ginger and zest is coated with the flour mixer. Add the flour mixture to the sugar mixture. Beat on medium-low speed until well combined. Stir in the almonds by hand.
Using lightly oiled hands, form the mixture into two slabs, about 12 inches by 2 1/2 inches. Bake for approximately 30 minutes, until firm to the touch. Remove the biscotti from the oven and lower the temperature to 300 degrees F.
Let the biscotti cool for 10 minutes. Carefully transfer the slabs to a cutting board, and cut each one into 3/4-inch slices using a sharp chef’s knife. Put the slices cut-side down on the baking sheet. Bake for 15 minutes, until toasted. Carefully turn the slices over and bake an additional 10 to 15 minutes, until crisp (if they aren’t crispy, extend the baking time, but they will continue to firm once they are cool).
To make the glaze, put the icing sugar in a small bowl. Stir in the olive oil, and then the nondairy milk, a little at a time, until the mixture is smooth and the a drizzly consistency. Drizzle over the cooled biscotti.
The nutty crunch of the hazelnuts, zip of lemon, and kick of chili flakes add just enough depth to a side of greens that goes with any meal. If you can’t get broccolini, this combination plays nice with broccoli, cauliflower, and asparagus, too.
2 tablespoons (15mL) extra virgin olive oil
1 pound (454g) broccolini (or baby broccoli)
2 cloves garlic, finely grated
Fine sea or Himalayan salt to taste
1 lemon, zested then juiced
1 teaspoon (5mL) red chili flakes
1/2 cup (120mL) hazelnuts, toasted and chopped
Preheat the oven to 400 degrees F. Toss the broccoli with the olive oil. Put it on a baking sheet and sprinkle with the grated garlic, salt, lemon zest, and chile flakes. Roast for 15 to 17 minutes, until the stems are tender crisp. Drizzle with the lemon juice and sprinkle with the hazelnuts. Serve immediately.
Laurie Sadowski 