Wheat Free Carob Or Chocolate Cake
|Safflower oil||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Plain gelatin||2 Teaspoon|
|Liquid lecithin||1 Teaspoon|
|Carob chips||1⁄2 Cup (8 tbs), divided|
|Brown rice flour/1/2 cup brown rice flour, 1/3 cup millet flour, and 1/3 cup garbanzo flour combined||1 1⁄4 Cup (20 tbs)|
|Arrowroot||2 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Chopped sunflower seeds/Chopped sunflower nuts||1⁄4 Cup (4 tbs)|
|Eggs||2 , separated|
Combine oil, honey, gelatin, lecithin and 1/4 cup of carob chips in a saucepan.
Heat until chips are melted, stirring constantly.
Remove from heat and cool.
Combine flour, arrowroot, salt, baking soda, the remaining 1/4 cup carob chips, and the seeds or nuts.
Beat egg whites.
Without cleaning beaters, beat yolks slightly.
Beat into cooled honey/carob mixture.
Stir into flour.
Add about 2 tablespoons whipped whites and stir in.
Gently fold in remaining whites.
Pour into a greased 7-inch-square or 9 x 5-inch pan lined with greased waxed paper.
Bake at 350° 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from pan and cool on a wire rack.
This recipe can be doubled to make a larger cake..