Name: Italian Chocolate Cookies and Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 175 g (6 oz) brown rice flour; Juice of 1 blood orange (2 if small); 2 tbsp cocoa powder; 125 g (4½ oz) date syrup; 75 ml (3 fl oz) mild extra virgin olive oil; Chopped pistachios (to garnish)

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

Preheat oven to 180° C (350°F/Gas 4).
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.
Pour the dough into cups. Sprinkle each small cakes with crumbled Amaretti.
Bake for 25 minutes.