Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Saturday, August 17, 2013

Quick Chocolate Glaze

It's somebody's birthday and she wanted an ice cream cake. I used a gluten-free boxed mix for the top and bottom layers (chocolate) and Breyer's Neopolitan ice cream for the middle layer. Once I had the cake assembled I was in a quandry about the frosting. So I threw together this Quick Chocolate Glaze and - voila! - the cake was properly finished. It is sitting in my freezer just begging for a sliver to be cut out for tasting. No one would notice, right? Right? Okay, maybe one little person would notice. Alright, I'll keep my paws off...for now!

Ingredients
1/2 cup coconut milk
1 cup mini semi-sweet chocolate chips
1 T cocoa powder

Directions
Heat milk and chocolate chips in a small saucepan on low heat, stirring constantly. When the chocolate is melted, stir in cocoa powder until smooth. Remove from heat and let cool for 5-7 minutes.

Pour all glaze on top of cake. (I used a 9-inch round cake.)

Using the back of a spoon, spread glaze evenly over surface of cake, allowing some to drizzle down the sides.


Refrigerate to cool.

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