I’ve made a lot of gluten-free cakes and all too often, they tend to be dry and flavorless. This recipe is a nice surprise with great texture and flavour. I found that the buttermilk in this recipe really helps to moisten these beauties and the apple cider was a great flavor component. They are very reminiscent of a traditional cake doughnuts and when you add a little coconut glaze with sprinkles, they look just like the real thing! Don’t forget to get yourself a doughnut pan so you can bake these in the oven.
I’ve been big into homemade preserves lately and absolutely love the flavour of ginger. I came across this ginger syrup recipe from Saveur magazine and was very impressed with the results. I love the peppery bite this syrup has with the added black pepper. I modified the recipe by adding more sugar and found I had to boil the syrup down considerably to get a nice thick consistency of maple syrup. This could be used on pancakes, to moisten cakes, on ice cream or even added to sodas.
Black bean brownies are one of the first desserts I discovered when going gluten free. I was amazed and wowed by their great texture, moistness and flavour. Nobody would even know they’re eating a high protein dessert. Best of all , my son thinks these are terrific so this is a great treat to fill your kids up with vitamins and fiber. Remember to grease your pan thoroughly and let your brownies cool before removing from the pan or they’ll break up a little as mine did this time around. Enjoy!
If your looking for something citrus to go with tea when the guests come over, this is an easy and tasty treat. They’re quick to make and keep well on the counter. You can also sprinkle a little toasted coconut on top to add some texture.
During the xmas holidays, I did a little minor baking and decided to make up some of these delicious lovelies. If you have ground flax seed on hand, they really work beautifully without eggs and no one will ever know they’re gluten free.
I came across this recipe from Mel’s Kitchen cafe from quinoa 365 and I have to say, it’s one of the best chocolate cakes I have ever made or tasted. Not only is it moist and rich like a flourless chocolate cake, but it is also packed with protein and ,of course, gluten free. This is my son’s favorite birthday cake and my go to when a birthday for anyone is coming up. The great thing about it is you can make the cakes a couple of days in advance, store them wrapped in the fridge and decorate them out when the big day arrives. I haven’t tried freezing these cakes but I think since they are very moist, they would probably thaw out very well. Do not overbake these cakes. They do not rise as much as regular wheat cakes but once you’ve added all the layers of jam and cream, it comes out pretty tall.
This recipe is quick and easy to use especially when you have over ripe bananas sitting around. Sometimes, I mix up the flours using a combination of buckwheat and brown rice but I usually just use brown rice. I’ve recently been using psyllium and flax as binders and find they work very well and also add fiber. I recommend whipping up a few at once and freezing for that quick tea so you always have some on hand. This makes 1 loaf pan .
Cookies are a part of my son’s daily staple at his request. My celiac father-in-law loves these , too, as he says they remind him of the cookies his mom used to make. I take that as a compliment as his face lights up every time I bring over them over. I’ve replaced traditional butter and oil with coconut oil and added ground flax for added nutrition. This makes about 2 dozen.