Kachourie (Gluten Free and Vegan)

In Trinidad and Tobago, Kachourie is a fried patty made with ground split peas and channa (chickpeas). It is served with various chutneys and pepper sauce for those who like spicy. The taste and texture reminds me of falafel which also uses ground channa (chickpeas), however Kachourie has it’s origins in India.

My recipe below makes use of my pholourie mix and pre-cooked channa so it is ready in quick time.

This is a great snack or appetizer to share with a group of friends or family

Gluten Free Kachourie

Ingredients

1 cup MGFK pholourie mix

1 cup minced channa (chickpeas)

pinch of salt (to taste)

1 tsp baking powder

¼ cup cornflour (optional)

handful of seasoning garlic, onion, pimientos and chadon beni (culantro)

¼ cup water (add more by tablespoon)

oil for frying

Notes

The pholourie mix already has split peas, turmeric, baking powder and salt. As you add the channa (chick peas) to the mix, you may need a little more salt and baking powder

This recipe uses canned channa but you can use dry channa. Soak the channa overnight to soften and grind when ready

I ground my channa in a mini chopper so that the “meal” would be somewhat chunky

The cornflour (cornmeal not corn starch) adds a nice texture and helps the kachourie to brown nicely. It is optional

While you are frying you can always adjust the seasonings, salt and baking powder if necessary

Directions

To the pholourie mix add the minced channa, salt, baking powder, cornflour and seasoning. Mix well to combine

Add the water, stirring to form a thick batter. The batter will be sticky but you should be able to pick it up and shape it (usually wet hands help). Add more water by tablespoon if needed

Set the batter aside to rest for 15-30 mins. You can skip this if you wish

Before the end of the rest period, heat up a skillet with enough oil for deep frying. The oil must be at a steady medium heat before frying. If you begin to fry and the oil does not bubble it is not hot enough

Once the oil is ready scoop out some of the batter and shape to form a circular patty, 2"-3" in size or whatever you prefer. Working with wet hands or on a lightly floured surface helps. If a consistent shape is not important to you, simply scoop and drop the batter into the oil. In either case less than 1/2” thickness is ideal so the patty can cook all the way through. Fry on each side until medium to dark golden brown. The kachourie will “float” when it’s cooked. Remove from the oil and drain on paper towels

Serve at once with your preferred chutney

Gluten Free Kit Kat Bars

We do not have to give up or favorite treats just because we are on a gluten free diet. These copycat Kit Kats bars are simple to make and stores really well. You get to control the ingredients, which is always a plus!

This is another recipe that is way simpler than it looks. Go brave, give it a try!

Yummy Gluten Free Vegan Kit Kat Bars

Ingredients

Biscuit

¾ cup Moy's Cake and Muffin Mix*

¼ cup almond flour

½ tsp baking powder

¼ cup white sugar

pinch of salt

3 tbsp water (more if needed)

¼ tsp vanilla extract

2 tbsp vegetable oil

tapioca starch for rolling out the dough

Chocolate Dip

6 ounce baking chocolate**

3 tbsp vegetable oil

*A 1 to 1 or all purpose blend should work. If your blend does not have xanthan gum add ¼ tsp to the recipe

**I used a dairy free 65% dark chocolate. Milk chocolate is an option

Directions

Preheat your oven to 350F

Mix all of the dry ingredients together. Add the water, vanilla extract and oil

Knead or mix to form a smooth dough that is lightly sticky and holding together. Add more water by teaspoon if the dough is too dry

Prepare a floured surface to roll out the dough. I find it easier to work directly on parchment paper which I will transfer to the baking tray without handling the dough further

Separate the dough into two pieces, wrap and set one piece aside. Working with your first piece, roll out the dough to about 1/4” thickness (or to preference). Try to maintain a rectangular shape. If you need to, place another piece of parchment paper on top of the dough to make it easier to roll out. Trim the edges of the dough before continuing

Score the dough to the length and width you want the Kit Kat bars to be. I have a silicone mold to assemble the bars so I score according to that size. Even if you do not have a mold, score the dough. Put the parchment paper on a baking tray. Repeat these steps with the second piece of dough. You can also do one batch at a time, while the first batch bakes you can prepare the second

Place the tray(s) in the oven and bake for 8- 10 minutes, the longer it's baked the crunchier the cookie. The cookie will firm up a bit as it cools

As soon as they are done, separate the cookies at the score marks, allow them to cool

Place the chocolate in a microwave safe bowl. Melt the chocolate in burst of 30 seconds stirring each time. The chocolate can also be melted double boiler style, over a water bath on the stovetop. Once the chocolate has melted add the oil, stir until completely blended. Set side to cool

If you have a mold, spoon some of the chocolate into the cavity, place a cookie on top then spoon on more chocolate, repeat for a second layer. I used 2 layers of cookie, you are free to add more. Place in the refrigerator or freezer to set (takes only a few minutes). Serve at once or wrap tightly and store in the refrigerator

If you do not have a mold you can still free form your Kit Kats. Spread the base chocolate layer as evenly as possible in whatever tray or dish you are using to assemble the Kit Kats (if the chocolate is too runny chill for a few minutes). Place all of the pieces for the first layer of cookies on top with a little space in between each. Pour the chocolate over this layer. Add the second layer of cookies and cover with the final layer of chocolate. Allow it to set in the refrigerator or freezer before separating the pieces (takes only a few minutes to set). Of course you can use whatever method that works for you to assemble the Kit Kats. Serve at once or wrap tightly and store in the refrigerator

Chocolate Lava Mug Cake (gluten free and vegan)

Mug cakes exist so we can have an elegant and delicious dessert in record time. This cake is gloriously chocolaty and fudgy, totally decadent. The chocolate ganache center creates the perfect lava although you could totally toss in some chocolate chips if you prefer (they will not ooze but they will melt). Give it a try, add some spices (like cinnamon) or another mix in (like a nut butter), it's kinda hard to mess up...just don't burn it...

Gluten Free and Vegan Chocolate Lava Mug Cake

Ingredients

(this recipe makes 2 mug cakes)

Chocolate Ganache

3 oz chocolate chips

¼ cup warm dairy free milk (I use coconut)

Cake

¼ cup gluten free flour

pinch of xanthan gum (if not in your flour blend)

2 tbsp unsweetened natural cocoa powder*

¼ tsp baking soda

3 - 4 tbsp sugar

¼ tsp salt

½ cup warm milk coffee (or just milk)

2 tbs coconut oil

½ tsp vinegar

Drop or 2 of vanilla extract

*If you are using dutch processed cocoa powder (it's usually extra dark), use ½ tsp baking powder

Directions

Chocolate Ganache

Either on the stove stop or in the microwave warm the milk. Pour the warm milk over the chocolate chips and let it sit for about 1 minute. Stir the mix until the chocolate dissolves, and the ganache is smooth. Set it aside to cool, the mixture will thicken. You could also cool it in the refrigerator, generally for less than 5 minutes. The ganche is ready when it is somewhat firm

Mug Cake

Mix all of the dry ingredients in a bowl

Add the milk, coconut oil, vinegar and vanilla extract to the dry ingredients and mix until there are no lumps. Add more liquid very slowly if the batter needs thinning

This recipe makes 2 cakes and you can use any mug or ramekin once it is microwave safe (I used a 4 oz ramekin). If you want to turn out the cake unto a plate when it is finished baking, prepare the mug or ramekin as you would for a regular cake. For me that is done by greasing the dish and then dusting it with flour

To get the lava center, spoon some of the batter, about a tablespoon or so, into each mug. Add a dollop of the ganache (½ tbsp) in the middle of the batter. Then finally spoon in the rest of the batter on top. If you have leftover ganache save it, I'm sure you will find a way to use it!

Bake each cake separately in the microwave for about 50 seconds. Remove from the microwave carefully and enjoy.

P.S.

Chocolate chips, nuts, nut butter, all make great add-ins