Chocolate. Sheet. Cake. Now those, my friends, are three words that invoke comfort. And this cake definitely fits the bill – a fudgy, moist cake, topped with a decadent, rich, sweet chocolate frosting. It’s nothing fancy, but it’s a crowd-pleaser. That’s my favorite kind of cake.
But what if I told you that this cake is actually a tad healthier than your typical chocolate sheet cake? That aside from the fact that there is no gluten, dairy, or refined sugar, that there is also a secret ingredient thrown into the cake batter – something that provides a boost of vitamins K and C, fiber, and folate, and even helps keep the cake nice and moist?
What if I told you that secret ingredient is…
I don’t suffer fools lightly, but when it comes to desserts, I’ve always been one to dash in head long without considering anything beyond how delicious it is going to taste the moment it touches my tongue. I pity the fool that can’t cast caution into the wind every once in a while and enjoy themselves by indulging in a little dessert. This doesn’t mean that you loose total control and eat an entire cake, or a whole carton of ice cream. To me, having dessert means having just a touch of something to satiate that sweet tooth when it gets all excited.
After all, the older I get, the more I find myself adhering to the ancient quote found above the temple in Delphi, “Everything in moderation,” for many reasons. It could be that I’m actually growing up emotionally, or it could be that I’ve become so in tune with my body, that I know what will make me over dose on sugar, fats or salts, so I’ve learned how to pump the breaks, even when the urge is to go past the point of no return is at a fever pitch.
Enter the raspberry fool. With just a hint of cane sugar to bring out the natural, tender sweetness of the raspberries, and a pinch of kosher salt to harmonize this marriage, and you have the perfectly balanced dessert on your hands. If you are avoiding dairy, then by all means, enjoy with just the toasted almonds (I know I do!)
This guest post is from Cindy Gordon of Vegetarian Mamma:
With the sun peaking out more and local farmer’s markets starting up, we begin to see spring produce flourish here in Ohio. One of my favorite seasonal produce picks of spring is rhubarb. It was not until a friend shared rhubarb out of their garden that I knew how tasteful it was. I wish that I had not waited until I was an adult to discover this!
Rhubarb is typically available starting in April and lasting in some places through July. Thanks to some hot greenhouses, rhubarb is available throughout the year in many areas. Rhubarb can vary in color from a beautiful bright red, to a soft pink or a delicate green.
The following is a guest post from Angela Litzinger:
I am very fortunate to have a mini-flock of chickens in my urban backyard. Chickens are inquisitive, friendly birds who give us an opportunity to teach our kids respect for animals and where their food comes from. Even after months of egg gathering (and coop cleaning!) the romance of chicken keeping hasn’t faded for me. It is renewed every morning when I gather their still warm eggs.
With a backyard flock eggs are always available for a quick meal or baking experiment. I’ve been having a lot of fun with egg whites lately. Fresh egg whites fluff up like you would not beleive, making meringues and sponge cakes that loft to almost magical heights. The problem with the experimenrs, however, is that I’m left with extra yolks – lots and lots of extra yolks. While yolks can be added to scrambled eggs and omelettes, or used in fried rice, pot de creme is what I usually want to make.
Pot de creme is the French name for lightly set, baked custard. Traditional proportions to make them are one whole egg to every five egg yolks with 2 1/2 to 3 cups of liquid. Sound difficult? Not at all! It only sounds difficult to make with its fancy name. Pots de creme only require a bowl, saucepan, wisk, and strainer. Add something to bake the tasty treat in and a bit of hot water, and you’re all set. I promise that this is one of the easiest and most delicious gluten free desserts, fancy enough for a party, yet easy enough to make during the week.