Chocolate Cake Delight
The perfect no fuss, whole food dessert! Even though it’s gluten free, it still has that fluffy chocolate texture with a decadent depth of flavour. As an alternative, you could slice it up into pieces for a little tasty lunch treat. Enjoy!
INGREDIENTS:
- Gluten-free chocolate cake mix like Lulubelle, Namaste, or Stellar Eats
- Or make from scratch with gluten-free flour, sugar of choice, baking powder, and cocoa powder!
- 2 eggs
- ½ cup of your preferred oil
- ¾ cup of your preferred milk
INSTRUCTIONS
- Preheat the oven to 340F. Mix together the cake mix, eggs, oil and milk and stir till you reach a smooth consistency.
- Then pour into a cake pan and bake for 25 – 35 min or until a fork comes out clean.
- Top it off with a dusting of icing sugar and your favourite shaved chocolate.
Fiddlehead season is here! After a long winter, fiddlehead season has finally arrived. Not familiar with fiddleheads or just want to learn a bit more about them, and how to cook them safely? Keep reading! You may have seen fiddleheads in the wild and not even realized it. That's because they are the furled fronds of a fledgling fern! The fiddlehead is the spiral of the plant that would unroll into a new frond of the fern plant. They are harvested before they unfurl, early in the season. Only the fiddleheads from certain fern varieties are safe to consume. Fiddleheads should never be eaten raw and must be cooked a certain way to be safe to eat, so be sure to follow the instructions below. Fiddleheads have been part of traditional diets in Northern France since the Middle Ages, and amongst many North American Indigenous populations for centuries. They are also popular in Asian cuisine dishes like gulai pakis.
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