The long road to new things…. It might mean a new goal or unexpected challenge to conquer. When it comes to family and community, food can be such a powerful way to bring people together. When you have food allergy or intolerance your sense of community becomes broken. Two years ago my mom and I set out to take on this challenge.
The journey to new horizons always poses unexpected challenges and twists in the road. Our gluten-free journey was no exception. My biggest challenges were learning everything I could about computer programming, and constantly having enough photographs for publication.
Many moons later we are sharing our recipes online, and have our first cookbook out this winter – A World of Flavor: Your Gluten Free Passport. Our cookbook combines our love for home and abroad with a passion for food with flavor. We frankly can’t wait for it to hit the market.
This recipe is based on a classic childhood treat. Our version has less sugar, no gluten, is grain free, and is sure to be a crowd pleaser. It combines rich coconut flour chocolate cake with meringue frosting and is covered in unsweetened coconut.
This recipe is a bit dangerous so approach with caution!
1/2 cup coconut flour
1 tsp. baking powder
6 Tbsp. butter
1/2 cup cocoa powder
3/4 cup sugar
1/2 tsp. salt
1 Tbsp. vanilla
1 cup Crisco (white)
1 tsp. vanilla extract
7-8 tsp. milk or water
1 pound powdered sugar
1 Tbsp. meringue powder
1 1/2 – 2 cups unsweetened coconut
Preheat oven to 350 degrees F. Spray spherical baking pan with cooking spray. Set aside.
Mix together flour and baking powder in mixer bowl. In small saucepan melt together butter and cocoa powder, then beat into flour mixture. Beat in sugar, salt, vanilla and eggs.
Fill sphere molds approximately 2/3 full. Let rest 10 minutes. Bake 19-20 minutes, until toothpick inserted in center comes out clean.
Remove from oven and cool for 10 minutes in pan. Then remove and continue to cool on baking rack.
When cool, use corer to remove core from center of each snowball.
Cream together Crisco, vanilla and 7 tsp. milk or water. Add powdered sugar and meringue powder and bean until creamy. (Add additional tsp. liquid if necessary). Frosting should be stiff but easy to work with. Fill each hole with frosting, and then cover with frosting. Press on coconut.
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