Lifestyle Fashion

Simple and healthy: the cake without allergens (except nuts)

Have you noticed an alarming increase in the number of people you know suffering from food allergies or intolerances?

If you remember ten years ago, it was pretty rare to cater to someone with special dietary needs. Sure there were vegetarians and people who had religious dietary requirements and of course people who just didn’t like some things (like me and bananas). Other than that, people with food allergies were rare in my world.

These days, it seems, food allergies and intolerances are becoming almost the norm. According to Wikipedia, 3-4% of the US population is affected by food allergies and 2-20% suffer from food intolerances. There are signs this trend is emerging, given that innocent peanut butter sandwiches are banned from school lunch boxes.

In my day-to-day work, it’s quite difficult to avoid the business impact of increased awareness of food allergens. One of our factories is classified as ‘nut free’. Sales of our wheat-free rice crackers are on the rise. Intensive cleaning procedures are applied at the end of each production cycle for cookies containing known “allergens”.

But what has really brought me home is my dear dad.

When I was little, I fondly remember that I could trust Dad to get rid of everything we didn’t want to eat. When there were disgusting black jelly beans, or when you picked recklessly from the box of chocolates, Dad was always there to polish off the offending item.

But a few years ago, when he was in the throes of depression and being treated for a series of problems, a doctor felt up Dad for an allergy test. The results gave a positive reaction to four small ingredients: wheat, dairy, eggs and peas.

At that moment I remember thinking it was going to be difficult. Salty food has been surprisingly good. Think fish or meat and salads or vegetables. We’ve even found gluten-free pasta that’s not bad at all. Sweets and desserts, on the other hand, have been incredibly difficult.

Sometimes when I’ve been cooking for a crowd at the farm, I serve a separate dessert for Dad. I usually feel a little guilty. No one gets as excited about dad’s ‘special’ dessert as the decadent dessert the rest of us enjoy.

This weekend, I’m happy to say that I took on the challenge of a dad-friendly dessert. Something wheat-free, egg-free, and dairy-free that also tastes delicious. Let’s thank God that dark chocolate is dairy-free. Oh, and my sister discovered a lactose-free yogurt.

Wheat, Dairy, Egg and Pea Free Super Moist Brownie

serves 8 – 12

Apart from being suitable for my dad, the biggest advantage of this recipe is how good it tastes. Decidedly moist and rich, it’s a serious dessert cake fit for the most elegant dinner parties. Although it would be very helpful if I forgot to mention how easy it is to do. With only 6 ingredients and a two-step food processor mixing method, it’s just a fraction more challenging than mixing a cake from a package.

If you are cooking for someone who is allergic to almonds, you may be able to use a different nut. I have made this cake with hazelnuts. Cashews, walnuts, pistachios, or Brazil nuts would work well.

If you don’t have access to a food processor, you can try ground almond flour. Melt the chocolate and stir with the almond flour. Then mash the banana, sugar and vanilla. Stir this through the chocolate almond mixture. I haven’t tested it, but feel free to try and report back.

250 g (9 oz) whole almonds

9 oz (250 g) dark chocolate (I used Lindt 70% cocoa solids)

1 t baking powder

4 ripe plantains (about 310 g or 11 oz)

150g (5 1/2oz) sugar

2 tablespoons vanilla extract

Preheat oven to 150C (300F) with no forced fan. Moisten a piece of parchment paper and use it to line a 9-inch (22 cm) tart pan with a removable base.

In a food processor, puree the almonds until you have a fine meal. Add the chocolate and baking powder and mix until finely chopped and well combined with the almond. Transfer to a mixing bowl.

Peel the bananas and add them to the food processor with sugar and vanilla. Beat for a few minutes until the sugar is well combined and all the banana lumps are removed. Add the chocolate mixture and beat until blended.

Transfer to prepared pie plate and smooth surface with back of spoon. Bake for 40-50 minutes or until the cake feels fluffy and a bit firm when pressed on top.

Serve warm or cold with your favorite cake side – the lactose-free vanilla yogurt worked well for us.

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