- 1 cup millet flour
- 2/3 cup sorghum flour
- 2/3 cup potato starch
- 2 tbsp chia seeds, ground (see tip)
- 2 tsp GF baking powder
- 3/4 tsp fine sea salt
- 3 large eggs
- 3/4 cup fine crystal cane sugar
- 1 cup olive oil
- 3/4 cup milk or plain non-dairy milk
- 4 oz GF bittersweet (dark) chocolate, cut into chunks
- 2/3 cup dried tart cherries, chopped
- 1. Preheat oven to 350°F (180°C) Grease 9-inch (23 cm) springform pan
- In a medium bowl, whisk eggs until very well blended. Whisk in sugar, oil and milk until blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently stir in chocolate and cherries.
- Spread batter evenly in prepared pan.
- Bake in preheated oven for 40 to 45 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack.
Tips:You can grind the chia seeds with a mortar and pestle or seal them in a small, heavy-duty plastic bag with a zipper top and pound them with a mallet or rolling pin until crushed. If using non-dairy milk, try hemp, rice or almond.
More From Bob's Red Mill Everyday Gluten-Free Cookbook:• Beets, Grains and Greens Hash Recipe: Naturally Gluten-Free • Gluten-Free Quinoa Risotto with Bacon and Peas Recipe
Reprinted with permission from Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V. Saulsbury and published by Robert Rose, 2015. Buy this book from our store: Bob’s Red Mill Everyday Gluten-Free Cookbook.
Bob’s Red Mill Everyday Gluten-Free Cookbook (Robert Rose, 2015), showcases the breadth, ease and versatility of naturally gluten-free grains and flours, such as amaranth, sorghum, teff, chia, buckwheat, millet and more. Discover the bounty of these nutrient-dense ancient grains and learn how to turn them into delicious everyday entrees, side dishes and treats.
You can purchase this book from the MOTHER EARTH NEWS store: Bob’s Red Mill Everyday Gluten-Free Cookbook
Gluten-Free Olive Oil Cake Recipe with Cherries and Dark Chocolate
There’s no disputing the exquisite flavor of extra virgin olive oil in a host of savory dishes, but it is also worthy of praise as a key ingredient in desserts. This Italian-inspired cake — akin to rustic, sweet polenta cakes — is good-to-the-last-forkful proof.