3 decadent chocolate desserts that can be made vegan, gluten-free and healthier

Posted: March 6, 2015 at 1:55 pm


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TODAY

March 5, 2015 at 8:31 AM ET

Food allergies are hard to handle and can sometimes take the joy out of eating especially if your list of restrictions is long. You're in luck because Gesine Bullock-Prado wants to help. Here, the pastry chef and author of "Let Them Eat Cake," is sharing some of her favorite chocolate dessert recipes including cookies, whoopie pies and chocolate zucchini bread with instructions on how to modify each recipe to make it vegan, gluten-free or just all around healthier.

The BigWinooski Courtesy of: "Let Them Eat Cake" by Gesine Bullock Prado Makes 14 Cookies

Tina Rupp / Let Them Eat Cake

The Big Winooski is named after the river that ran behind our bakery (past tense not because the river has disappeared but because our bakery is no longer in that location). The river isn't big and it's not made of chocolate, but it is a charming little estuary with a great name. The cookie is a chocolate bomb, dense and fudgy, and was a customer favorite. So much so that our gentle villagers were clamoring for it by 7:30 a.m., as soon as we opened our doors.

Preheat the oven to 350F (175C). Line two sheet pans with parchment paper.

In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly.

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3 decadent chocolate desserts that can be made vegan, gluten-free and healthier

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Written by simmons |

March 6th, 2015 at 1:55 pm

Posted in Vegan