Cakes and cookies have always been an all time favorite with young and old alike. Flour is an important ingredient in the making of cake along with butter, eggs and sugar. But cakes and cookies can be made without flour too - a great option for those who are wheat or gluten sensitive and also for those, who simply want to skip on flour. The good news is that they are lighter and taste equally good or even better. Look up some flour free cake and cookie recipes.
Flour free chocolate cake
150 g dark semi sweet chocolate
150 g unsalted butter
120 g of caster sugar
4 egg whites, nicely beaten until fluffy
75 g cocoa powder
½ tsp vanilla extract and ½ tsp almond extract
Few chopped almonds for topping
Preheat the oven to 180 degrees. Take a 9 inch cake tin and grease the base and sides thoroughly with butter. Dust the tin with cocoa powder. Flour less cake requires heavy greasing and also more of cocoa powder for dusting.
Melt the chocolate and butter by placing the container above the boiling water. Alternatively make a fine powder of chocolate and sugar in the food processor and add boiling water and butter to the mixture.
Pour the beaten egg and whisk it into the chocolate mixture. Stir in cocoa powder, vanilla extract and almond extract.
Pour the mixture into the greased tin and bake in preheated oven for 40 minutes. Let it cool in the tin itself for about half an hour, after which it should be refrigerated for two hours. Remove the cake onto the serving plate and decorate it with blanched and sliced almonds.
Flourless sugarless chocolate cake
120 g dark unsweetened chocolate bar
½ a cup unsalted butter
1/3 cup splenda or 2 tsp of dried sugarcane powder mixed in 120g honey
3 medium sized eggs
1 ½ tsp Unsweetened cocoa powder
1 tsp vanilla extract
2 tsp of almond flour
Grease the cake tin with butter and dust with cocoa powder. Beat the egg whites thoroughly and keep it aside. Mix in the splenda, cocoa powder, vanilla extract and almond powder into the egg mixture.
Combine the chocolate and butter and microwave them at the lowest temperature until they are melting. Pour them into the egg mixture and whisk together. Pour the batter into the cake tin and bake at 180 degrees for 30 minutes.
Flourless Peanut Butter Cookies
200g peanut butter, chunky or creamy
170 g Sugar
1 tsp of Baking soda
1 egg, beaten
Roasted broken peanut pieces
Preheat the oven to 350 degrees and grease the baking sheet with butter. Mix together the peanut butter, sugar, baking soda and vanilla extract. Now add the beaten egg to the mixture.
Take the dough little by little and shape them into cookies. Gently press the roasted peanuts on to the top of the each cookie.
Place the cookies on the baking sheet leaving enough space between the cookies. Bake the cookies for about 10 minutes or until they are golden brown.
Flourless oatmeal cookies
300 g oatmeal, coarsely broken
100 g brown sugar, powdered
1 tsp baking soda
100 g roasted walnuts
100 ml milk
3 tsp honey
I tsp vanilla extract
2 egg whites
Arrange the racks in the oven and preheat the oven to 350 degrees. Take a baking sheet and line it with parchment paper.
Take a mixing bowl and combine oat meal, roasted almonds, baking soda and sugar. Whisk together milk, honey, egg whites and vanilla extract and pour it over the oatmeal mixture. Mix all the ingredients to form nice dough.
Take a large spoon and drop the batter in a line on the parchment paper. Gently tap them on the surface to flatten them. Bake the cookies for 15 minutes and allow them to cool for some time before serving.
Flourless chocolate brownies
4 medium sized eggs
400g semisweet chocolate bars
200 g butter
200 g sugar
100 g almonds and 50 g of pistachios, powdered
1 cup fresh cream
1 tsp almond extract
3 tsp of cocoa powder
Preheat the oven to 350 degrees. Grease the baking tin with butter. Combine butter and chocolate and add 10 ml of milk. Heat them over a low flame stirring continuously, until they are melted. Mix in the cocoa powder and mix it well.
Take a mixing bowl and whisk together eggs, sugar, almond and pistachios powder and almond extract. Add this mixture to melted chocolate.
Transfer the batter to the tin and bake it for about 40 minutes. After removing from the oven, refrigerate it for two or three hours. You can generously apply a chocolate spread on top of brownie and chill it again for few minutes before serving.