NOVEMBER / DECEMBER 2019 17
taste
inspired desserts
even better than their "regular" coun-
terparts. is means staying away from
soy-based and starchy ingredients that
offer no nutritional value. Instead, I use
a special gluten-free flour of my own
creation. It involves a combination of
ancient grains, including amaranth, teff
and quinoa flours.
With the holiday season upon us, my
inspiration for this cake started with
classic winter icons, in this case decorat-
ed evergreen trees. e cake has some
height, but not too much, and features
piped ganache with a feathered, leafy
look. e dehydrated cranberries allude
to holiday baubles while also offering a
nice bit of tang that counters and com-
plements the wonderful sweetness of the
chocolate.
I invite you to come by and try one
for yourself. And don't worry. If you're
not a chocolate lover, we'll have some
wonderful dessert choices for you, too!
