I add some of our program recipes on my website so folks can follow along when doing Zoom classes. This cookbook, Dr. Barnard's "Cookbook for Reversing Diabetes" is a winner. I've prepared so many of the recipes and each is so delicious. Not only that, but top notch healthy.
- 1/2 cup plus 1 T chickpea flour
- 1/2 cup plus 1T almond meal
- 1/4 cup cocoa powder
- 1 T ground chia seeds
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup aquafaba(the liquid from one can of chickpeas or white beans)
- 1/3 cup plus 1/2 - 1 T coconut nectar
- 1 T balsamic vinegar
- 2 tsps pure vanilla extract
- 2 T non-dairy chocolate chips
Preheat oven to 350. Lighly coat a round can pan with cooking spray and cover the bottom with parchment paper.
- In a medium bowlm, combine the flour almond meal, cocoa powder, ground chia, baking soda, and salt. Add the aquafaba, nectar, vinegar, and vanilla, and use a whisk to combine well to remove any chickpea flour lumps. Don't worry about overmixing.
- Add the chocolate chips and transfer the batter to prepared pan.
- Bake for 27 minutes, until a toothpick inserted in center comes out clean.
- Transfer to cooling rack and cook completely before removing from pan.
- Chocolate Frosting
- 1 cup silken firm tofu, patted dry
- 1/4 cup cocoa powder
- 1/4 cup packed pitted dates (make sure they are diced before blending)
- 1/2 - 1 tsp pure vanilla extract
- 1/2 tsp orange or almond extract (if not using full amount of vanilla extract)
- couple pinches of sea salt
- 1/4 - 1/3 cup brown rice syrup or thick coconut nectar
If dates need to be softened, soak in hot water for 30 minutes. Then dice well before blending. I find Vita Mixer is best way to process the Frosting.
Puree ingredients in high speed blender till well mixed and smooth. Taste for additional nectar.
Note: If unable to find coconut nectar (I have had hard time finding in grocery stores), use maple syrup and works just fine.