Moist almond, orange coffee cake — a recipe adapted from Louise Blair’s “Great Gluten-free Baking”

Gluten free moist orange almond cake Gluten free moist orange almond cake I just bought a new gluten-free cookbook: “Great gluten-free baking” by Louise Blair.This is an excellent book. Lots of yummy, easy and very tasty baking recipes. Beautiful photographs for many of the recipes, and easy to follow instructions.Here I have made one of Blair’s recipes, modified it a bit as I didn’t actually have enough ground almond to make the cake as written, nor did I have large oranges. I had one medium orange and a bunch of clementines. This recipe contains no added fat — the moisture comes from the oranges, and the only fat is from the almonds, and that is ‘good’ fat (but that doesn’t mean you should eat the entire cake!). Delicious with coffee — actuall just delicious anytime. YUMMY!

Moist Almond Cake
adapted from Louise Blair’s “Great gluten-free baking” — I have written the recipe using the measurements I used, if you want to use the actual measurements, please buy the book (or go to the library).

Ingredients

  • about 1/2 lbs (0.2 kg) orange type fruits (oranges, clementines mandarins), preferably seedless
  • 1 cup (250 mL) granulated sugar
  • 1 3/4 cups (415 mL) ground almonds
  • 1 1/2 cups (590 mL) brown rice flour
  • 1 tsp gluten-free baking powder
  • 6 eggs

Directions

  1. Place whole oranges in a pot full of boiling water and simmer for 40 minutes – 1 hour (40 minutes for smaller fruit, 1 hour for large fruit)
  2. Pre-heat oven to 350F (180C), grease a DEEP 8 inch cake pan or spring-form pan (I used spring-form)
  3. Put the oranges into a food processor or blender and blend until pulpy. Make sure there are no large chunks of peel. Also make sure there are no pips (in case you used seeded oranges, or you ran into a not-so-seedless seedless orange)
  4. Add the remaining ingredients and blend until smooth
  5. Pour the batter into the prepared pan and bake 40-50 minutes or until just set. I think the cake tasted better a little dry, so I left it in for 50 minutes.v
  6. When finished cool on a wire rack. Don’t try to remove it from the pan until cool — it will fall apart!
  7. ENJOY!

The book suggests serving with whipped cream. I suggest drinking coffee.

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Quick, easy and tasty barbeque pork shoulder, gluten-free

quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder Ever wanted a really nice pork roast but were far too lazy to make one?This recipe is simple, easy, and quick. Five minutes prep time. Yup.FIVE MINUTES!Well, it might be longer if you don’t have barbecue sauce on hand and have to make your own gluten-free BBQ sauce. I already have my recipe made up and stored in the refrigerator, good to go! Of course, you can easily just buy some GF sauce. Whatever you like!Ingredients

  • BBQ sauce of your choice
  • Pork shoulder

Directions

  1. Wash and pat dry the pork shoulder
  2. Place pork in a casserole dish that has a cover or a dutch or French oven
  3. Poor 12 oz (350 mL) BBQ sauce over roast (as in the forth picture) and cover
  4. Place in a 350F (180C) oven for 1 hour per pound

ALTERNATE directions

  • Use a slow cooker! 8 hours on low.

I served my pork with rice and a side salad (not shown). The BBQ sauce was lovely poured over the rice for flavour.

ENJOY!

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Gluten-free Valentine’s Day Vanilla Bean Cupcakes with Strawberry Papaya Icing

Gluten-free valentines day cupcakesGluten-free valentines day cupcakes Next weekend there is a baby shower for my partner’s new niece. I was conned into volunteered to make all the food for the party. My problem: they wanted cupcakes. Anyway, long story short: I had to test drive a cupcake recipe for next weekend. I found this cupcake recipe on all-recipes.com and tweaked it slightly to fit my personal agenda. I topped the cupcakes with my famous strawberry papaya butter cream icing which is dyed bright red with gluten-Free food colouring. The candies you see in the photo may not be gluten-free, I have no idea – but my partner bought himself a big bag and since the cupcakes are really for him and his friends I decided to use them to top 1/2 of the cupcakes. I kept the candy off of the cupcakes I made for myself.But enough of my rambling. You don’t care! On-to the recipe!

GF Vanilla Bean cupcakes with Strawberry Papaya Icing
(makes 1 dozen)

INGREDIENTS

  • 3/4 cup (180 mL) sweet white rice flour
  • 1/4 cup and 2 tbsp (90 mL) tapioca flour
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) gluten-free baking soda
  • 1.5 tsp (7.5 mL) gluten-free baking powder
  • 1/2 tsp (2.5 mL) xanthan gum
  • 2 large eggs
  • 1/2 cup and 2 tbsp (155 mL) white sugar
  • 1/3 cup (80 mL) gluten-free mayonnaise
  • 1/2 cup (125 mL) vanilla flavoured almond milk (cow milk or other milk substitute will also work)
  • 3 vanilla beans (or 2-3 tsp, 10-15mL, pure vanilla extract)

DIRECTIONS:

  1. Pre-heat the oven to 350F (180C) and put cupcake/muffin liners into the bowls of a muffin tin. If you want you can grease the sides of the tin and omit the liners, but the liners make cleanup so much easier.
  2. Take the vanilla beans and split them length-wise. Scoop out all of the lovely seeds and pulp. Place these in your mixing bowl. Do not use the empty pods for this recipe. Either discard the pods or place them in an air tight container along with some white sugar. This will result in your sugar becoming ‘vanilla sugar’ in only a few weeks.
  3. Put the milk or milk substitute in the same bowl. Add the rice flour and mix. This step will help to eliminate most of the “grittiness” associated with using rice flour in cakes.
  4. Put the rest of the ingredients in the bowl. Yes, that is right, I didn’t mix the dry ingredients together, and so you shouldn’t have to either. If you want to be technical you ARE supposed to make sure all the dry ingredients are blended before adding them to the pre-mixed wet ingredients but today I was lazy. The cupcakes were wonderful, so I’m telling you that you can be lazy and just plop everything in the bowl together.
  5. With a hand-mixer (or a stand mixer if you have one, but it isn’t necessary) mix the ingredients together until the batter is smooth and lump free. If there are lumps keep mixing until there aren’t any! Just scrape the sides of the bowl a few times.
  6. Fill the muffin cups NO MORE THAN 3/4 way full. I filled two liners right to the top and the cupcakes rose a lot and then sunk in the middle. The muffin cups that I filled 3/4 way full yielded perfect cupcakes.
  7. Bake for about 22 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean.
  8. When finished, allow to cool in pan for 2-3 minutes and then remove to a wire rack.
  9. When 100% cooled, ice the cupcakes with the frosting recipe shown below

Strawberry-Papaya butter cream icing

technically this icing can be made in any flavour. Just substitute the strawberry-papaya jam with a jam flavour of your choosing. During strawberry season (June) I make my own jams, so I pulled out my favourite – strawberry papaya. The icing was exquisite! I’ll put jam recipes up in June. At the moment I’m too lazy.

ALSO be aware that this icing is too thin for piping. If you want, you can add another 1/2 cup of icing (confectioner) sugar which should give you a better consistency for cupcake decorating.

Ingredients

  • 1.25 cups (310 mL) gluten-free icing/confectioner sugar
  • 1/4 cup (60 mL) homemade, gluten-free, strawberry-papaya jam
  • 1/4 cup (60 mL) butter, slightly cooler than room temperature
  • 2 tbsp (30 mL) table cream

Directions

  1. Break butter up into cubes and place into a mixing bowl
  2. Add the rest of the ingredients
  3. Blend with a hand-mixer until smooth – no lumps allowed!
  4. If desired add gluten-free food colouring

ENJOY!!!

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Greenbeans with scallions and ground almonds (for two), naturally gluten-free

Today I’m too lazy to write an intro for this recipe. The photo speaks for itself. YUMMY!

green beans with scallions and ground almonds

Ingredients

  • 1/2 lbs (220 g) green beans
  • 1/2 cup (125 mL) sliced scallions (green onions), whites and greens
  • 1/4 cup (60 mL) ground almonds
  • 1 tbsp (15 mL) butter, olive oil, or non-dairy substitute. I used butter.

Directions

  1. Boil green beans in a pot of water for about 4 minutes, until bright green but still crunchy
  2. Place beans in a bowl of cold (or iced if you have it) water to stop the cooking process. To be honest, I just shoved the beans in cool tap water and placed them on the porch. Its -22 F (-30C) outside today.
  3. In a skillet, sauté scallions (medium heat) in butter/non-dairy substitute/olive oil, when soft and the whites have become transparent add the ground almonds
  4. Continue to sauté on medium heat until almonds are toasted a light brown
  5. Add the green beans to the skillet and cook until just heated through
  6. ENJOY!


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Gluten-free Beef with Broccoli

beef and broccoli

Nothing rings in the new year like Chinese inspired cuisine. Although far from authentic, this American/Canadian Chinese style food is still absolutely delicious! And a great thing about this type of meal is that it is so simple to make gluten-free. Just finish it off with a side of rice — I prefer steamed jasmine rice — and you’re good to go! The whole thing only took me 15 minutes to prepare, 20 if you include the time it took me to find my pairing knife. I have absolutely no idea why it was in the living room.

Okay, not entirely true. I tend to wander about a bit when I’m cooking. But still, I don’t usually leave knives in the living room. Oven mitts? Yes, they’re in there all the time, but not knives.

This dish is excellent as the flavour is not compromised if you add extra chili oil, sauce or crushed chili peppers which gives the dish a real zing. If you really cannot handle the spice, don’t add any at all chili at all, and it will still be delicious. Personally I cannot stand when my mouth is burning, but I do like things zesty, so I add just a pinch of crushed chilli’s to the sauce. Recipe serves about 4 people, 2 if you’re really hungry and don’t eat it with rice.

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