Thursday, April 24, 2014
Gearing up for May - Celiac Awareness Month
2:30 AM | 
Posted by
Kaplan Center for Health and Wellness
By: Renee Gosselin, MS MBA RD
With May right around the corner, I have had an increase in questions about gluten
free products and the meal plans in general. Gluten free continues to be the
main treatment for Celiac disease. Celiac disease is an autoimmune disease
where gluten triggers an immune response in the small intestine. Gluten and gluten byproducts must not be
eaten and individuals must be very aware of possible cross contamination.
Ingredients
that should be avoided include but are not limited are:
· *
Wheat
· *
Rye
· *
Triticale
· *
Barley
·
- Many byproducts such as malt
At times, people may assume that if you are gluten free you
cannot have many of your favorite baked goods. However, there are many
different recipes that can provide excellent alternatives for the traditionally
made baked products. Here is one of my
favorites that a small portion can be eaten when eating those once in a while
treats that utilizes garbanzo beans
Garbanzo Bean Chocolate cake
*** make sure to check all of the labels of any ingredients
to make sure there are no additives that have gluten/gluten byproducts in them
4 eggs
1 - 19 oz can garbanzo
beans – drain and rinsed
½ cups semisweet chocolate chips (I like to use 80% or more
dark chocolate and I just chop it up into smaller pieces)
¾ cup white sugar
½ teaspoon baking powder
½ cup fresh raspberries
-
Oven is preheated to 350 degrees F
-
Grease pan approximately 9” or 10” pan
-
Place chocolate in microwave for 1 ½ to 2
minutes – stirring every 15 seconds until chocolate is melted (or use double
boiler if available) –
-
Place beans and eggs in food processor until a smooth texture – add sugar and baking
powder – utilize pulse function – pour in melted chocolate and blend
-
Pour mixture into greased pan
-
Bake for approximately 40 minutes in oven or
until knife inserted in cake comes out clean
-
Cool on rack for 10 minutes or more
-
Place fresh raspberries on top to taste
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