Are there any cakes or cookies that can be baked without flour or cornmeal?!
http://allrecipes.com/Recipe/Flourless-C...
macaroons
oatmeal chocolate peanut butter cookies (just melt the chocolate, mix in peanut butter, add oats)
Answers: flourless chocolate cake
http://allrecipes.com/Recipe/Flourless-C...
macaroons
oatmeal chocolate peanut butter cookies (just melt the chocolate, mix in peanut butter, add oats)
take a look at the address below.
there are several macaroon recipes there
good luck!
My niece is allergic to wheat gluten. The following link is a recipe for a chocolate cake that she makes that does not use flour or cornmeal.
http://allrecipes.com/Recipe/Flourless-C...
Flourless Chocolate Cake: Torta di Cioccolato Recipe courtesy Mario Batali
Show: Molto Mario
Episode: Minestrone
6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting
Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.
Preheat the oven to 375 degrees F.
Butter and flour a 9-inch round cake pan.
In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.
Yes!!!!!
here is a recipe for homemade chocolate chip cookies WITHOUT FLOUR!
mix one stick of softened butter and one and a half cups of brown sugar. then add one teaspoon of vanilla and three eggs(one at a time). Once this is mixed well, add one tablespoon of karo syrup and one and a half cups of peanut butter. after mixing well, add four and a half cups of oatmeal and two teaspoons of baking soda. Mix well. then add one bag of chocolate chips( i have also used m&m's). mix again. bake cookies at 350 degree's for 12-14 minutes. we like our cookies softer, so i only bake them for 12 minutes. enjoy!
Rice Krispy Treats ... the recipe is on the box.
This is one of my all-time favorite cookies! I'm sure you will like it, too!
Monster Cookies
1 cup brown sugar
1 cup sugar
1/2 cup margarine, softened
3 eggs
1 teaspoon vanilla
1 teaspoon light syrup (Karo or pancake)
1 1/2 cups peanut butter
2 teaspoons baking soda
4 1/2 cups oatmeal
1 cup semi-sweet chocolate chips
4 ounces M&Ms plain chocolate candy or M&Ms peanut chocolate candies
--Mix ingredients in order given. Drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. *I bake mine 10 - 12 minutes.
Flourless Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
--Preheat oven to 350* and grease cookie sheets. Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to peanut butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and place on cookie sheet. Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern. Bake until puffed and a golden pale, about 10 minutes. Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool. May be kept in air tight container at room temperature for 5 days. Makes about 2 dozen cookies.
*Add mini chocolate chips for an even tastier cookie!
Flourless, Butterless Chocolate Cookies
3/4 cup Dutch-processed cocoa powder
2 1/2 cups confectioners' sugar
2 cups walnuts or pecans (roughly chopped)
1 tablespoon pure vanilla extract
4 large egg whites
1 pinch salt
1/2 cup semi-sweet chocolate chips
--Preheat the over to 350°F. Line two baking sheeting with silicone mats or use non-stick baking pans. In the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts. Mix for 1 minute on low speed. In another bowl, briefly whisk together the vanilla and egg whites. Increase the mixer's speed to medium and slowly add the whites to the dry ingredients. Mix for 2 minutes. Scrape down the inside of the bowl. Scoop 2 ounces (1/4 cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies. Place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°F Bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch. Allow to cool slightly then transfer for a wire rack. Store in an airtight container. Makes 24 cookies.
Enjoy!
Flourless Walnut Cake
Yield: One 8-inch cake
4 large eggs
1 cup plus 1 Tablespoon sugar
2 teaspoons lemon zest, grated
? pound walnuts, finely ground
Powdered sugar, cocoa and fresh berries (optional garnish)
Preheat the oven to 375°F. Lightly butter and flour an 8-inch round cake pan. Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
In a separate bowl, beat the egg whites until they hold stiff peaks. Fold one quarter of the whites into the egg-yolk mixture to lighten it. Add the ground walnuts, stirring until thoroughly blended. Carefully fold in the remaining egg whites to maintain a light texture. Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown. Cool on a rack before removing the cake from the pan.
To serve, slice into wedges. If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
Title: Flourless Chick-Pea Cake!
Yield: 8 Servings
Ingredients
19 oz can chick-peas, drained and
1 rinsed
1 finely grated rind of 1
1 lemon
1 juice of 1 lemon
4 eggs, at room temperature
1 c granulated sugar
1/2 ts baking powder
1 icing sugar
Instructions
In food processor, process chick-peas with lemon rind and 2
tablespoons juice until very smooth. Add eggs, sugar and baking
powder; process a few seconds until ingredients are well blended.
Pour into greased 9-inch springform cake pan. Bake in preheated 350f
oven about 45 minutes or until cake tester inserted into centre comes
out clean. Cool about 15 minutes in pan; remove sides of pan.
Drizzle with remaining lemon juice; dust with icing sugar.
Flourless Chocolate Orange Cake
Inspired by both Claudia Roden & Nigella Lawson
Unpeeled oranges (or other orangey citrus) to the weight of approx 375g
6 eggs
1 heaped teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200g ground almonds
150g caster sugar
50g Dutch cocoa
Ganache:
200g dark chocolate
200ml cream
-Put the whole, unpeeled oranges in a saucepan with cold water to cover and bring to the boil. Cover with a lid and cook for 2 hours or until soft. -Drain, and when cool, cut the oranges in quarters and remove any big pips.
Place everything - peel, pith and all - in a food processor.
-Cool the fruit before proceeding with the next step. Often it's best to complete the cooking of the fruit the day before.
-Preheat oven to 180C and line a 20cm springform (or standard) tin. Lining it is very important, if you want to remove your cake later; a double layer of paper is a good idea.
-Add the eggs, baking powder, bicarb, almonds, sugar and cocoa to the oranges in the food processor. Process until you have what looks like a cake mixture with a few knobbly bits of pureed orange.
-Pour and scrape into the cake tin and bake for an hour, by which time a skewer should emerge fairly clean. Start checking after 45 minutes, as you may have to cover with foil to stop the surface burning. It may take up to 1 1/2 hours to cook through, depending on your oven.
-Leave the cake to cool in its tin and remove when cold.
-To make the ganache, heat the cream in a heavy saucepan and add the chocolate off the heat. Mix until combined, then whisk until the mixture cools and becomes thick and glossy, ~5-10 minutes, and apply with a spatula or cake knife. Decorate with pieces of orange peel if you so desire.
123 peanut better cookies.
1 cup peanut butter crunchy or creamy
1 egg
1 cup sugar
mix WELL and place 2 inches apart on a non-greased cookie sheet. Cook at 350 for 10 minutes. Trust me they will stay together and will be delicious. If you like your cookie chewier, bake for 8 minutes instead.
There are several flourless chocolate torte recipes around, but I don't happen to have one handy.
Try Googling "flourless torte" or 'flourless chocolate torte."
doc
Flourless chocolate cake
http://www.chocolate-playground.com/flou...
Its great give it a try
Ayelet
Flourless Chocolate Cake
Wolfgang Puck
My Flourless Chocolate Cake, so dense and rich that it's almost like a sublime fudge, is an excellent choice not only because it's so easy to make well in advance but also because it offers such decadent pleasure for lovers of chocolate.
Ingredients
8 oz. good-quality bittersweet chocolate, cut into small pieces
4 oz. unsalted butter, cut into small pieces
5 eggs, separated
Pinch of salt
2/3 C. sugar
Powdered sugar, for garnish
Unsweetened whipped cream, for garnish
Fresh raspberries, for garnish
Directions
Preheat the oven to 325 degrees. Butter and flour a 10-inch round cake pan. Bring about 1 inch of water to boil in the bottom half of a double boiler or in a medium saucepan. Reduce the heat to a bare simmer. Put the chocolate and butter in the top half of the double boiler or in a heatproof mixing bowl large enough to rest on the rim of the saucepan without the bowl's bottom touching the water. Place the pan or bowl over the simmering water and melt the chocolate and butter, stirring them until blended.
Meanwhile, in another mixing bowl, whisk together the egg yolks, pinch of salt and all but 3 Tbs. of the sugar. Stirring continuously, pour the melted chocolate-butter mixture into the egg yolks until thoroughly combined. In a third, clean bowl, put the egg whites. With an electric mixer on medium speed, beat the egg whites until they form soft peaks that droop slightly when the beaters are lifted out. Still beating at medium speed, gradually sprinkle in the remaining sugar, continuing to beat the egg whites until they form stiff but not yet dry peaks.
With a rubber spatula, fold a generous dollop of the egg whites into the chocolate mixture, just until a few streaks of white remain. Add the chocolate mixture to the remaining egg whites and gently fold together until thoroughly combined. Pour the mixture into the prepared cake pan. Bake in the preheated oven for 1 hour and 15 minutes.
Remove the pan from the oven and immediately invert a cardboard cake round and a wire cake rack on top of it; then, protecting both hands with pot holders or oven mitts and clasping the rack and pan together, invert them to unmold the cake onto the cardboard and rack. Leave the cake to cool to room temperature. Don't worry that its center sinks and cracks slightly. Refrigerate until serving time. Before serving, dust the cake with powdered sugar by spooning some sugar into a fine-meshed sieve held over the cake, then gently tapping the sieve. Cut the cake into wedges and serve with whipped cream and raspberries.
Yield: 1 10-inch cake