Molten Lava Cake

We made this recipe for cooking club. It originally came from Paula Dean and we modified it. You would never know there's no dairy or gluten. It was perfect, especially served with some whipped Rich Whip and berries. The cake was light, the chocolate was runny and had a rich flavor. Instead of using Earth Balance, we tried Shed's Will Run Soy Butter. I'm not sure if this made the dish. I will have to try it again using Earth Balance.


Ingredients
4 - 1 ounce squares bittersweet chocolate (Bakers brands is DF)
4 - 1 ounce squares semisweet chocolate
10 tablespoons DF butter
1/2 cup gluten free flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur or almond milk (We used milk)

Directions
Preheat over to 425 degrees;

Grease 6 (6 ounce) custard cups. Melt the chocolates and butter in a double broiler. Remove from heat. In a mixing bowl combine the flour and sugar. Add the chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur/milk.

Bake for 14 minutes. The edges should be firm but the center will be runny.

Serve in custard cups or run a knife around the edges to loosen and invert onto dessert plates.

Quinoa Pizza Bites

I found this recipe on pinterest and have been addicted since my first bite. I didn't have to make many modifications to make it GF/DF. The first time I made them I used a regular muffin pan instead of a mini muffin pan. They turned out just as tasty, but not very pretty. Coming out of the pan, they didn't stay together very well and looked more like quinoa pizza mush. Instead of dipping in the pizza sauce, I poured some over the top and used a fork. I think if you cooked them for longer that might help. Since I only have one mini muffin pan, I would still use the big one for the leftover mixture. The recipe will make about 40 mini bites or 12 big muffins.

Ingredients

2 cups cooked quinoa
2 large eggs
1/2 cup chopped onion
1 cup shredded DF mozzarella cheese (optional, we made it without any cheese)
2  teaspoon minced/pressed garlic
1/2 cup fresh basil chopped or 1 tablespoon dried basil
1 cup chopped pepperoni slices (I used the turkey ones)
1/2 teaspoon paprika
1 teaspoon dried oregano

pizza sauce for dipping

Directions

Preheat over to 350 degrees.

In a medium bowl, mix together all ingredients except the pizza sauce. Spoon about 1 heading tablespoon of the mixture into a greased mini muffin tin. Fill the cup to the top and press down gently to compact.

Bake for 20 minutes until the edges and top are golden brown. Serve with pizza sauce.