GLUTEN AND EGGS FREE COCOA AMARETTI SMALL CAKES
Serves: 10 to 12 cakes
 
Ingredients
  • 75 g (3 oz) raw dark chocolate 70%
  • 5 tbsp extra virgin olive oil (or 7 tbsp organic cold-pressed sunflower oil)
  • 125 g (4½ oz) date syrup
  • 2 bananas, mashed (better if Fair trade)
  • 50 g (2 oz) rice white yogurt
  • 50 ml (2 fl oz) brown rice milk at room temperature
  • 250 g (9 oz) brown rice flour, sifted
  • 15 g (½oz) organic baking powder
  • 1 tsp raw cocoa powder
  • Pinch of sea salt
  • 3 tbsp Amaretti Italian biscuits, crumbled
Instructions
  1. Preheat oven to 180° C (350°F/Gas 4).
  2. Melt the chocolate in a double boiler and let cool. Mix the oil with date syrup. Add the bananas, melted chocolate, rice yogurt and milk. Add the flour with baking powder, cocoa powder and pinch of sea salt.
  3. Pour the dough into cups. Sprinkle each small cakes with crumbled Amaretti.
  4. Bake for 25 minutes.
Recipe by Honest Cooking at http://honestcooking.com/italian-chocolate-cookies-cakes/