Beets in a cake? Who knew you could make a delicious cake out of this often hated vegetable. I visited the Oak Park, Illinois Farmers Market today and came home with a bunch of beets and this wonderful recipe from Nelson’s Farmstand.
1/2 cup cocoa
1 1/8 cups apple sauce
1 teaspoon vanilla
1 1/2 cups sugar
1 3/4 cups gluten-free flour blend (use one that contains xanthan gum or add 1 1/4 tsp. xanthan gum)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 1/4 cups cooked, mashed dark-colored beets
1/3 cups chopped nuts, optional
1/3 cups chocolate chips, optional
In a bowl, combine cocoa, apple sauce and vanilla, and mix well. In another bowl combine flour (xanthan gum if adding), sugar, baking soda and salt. Mix well and add to cocoa mixture. Blend in eggs and beets. Beat two minutes with an electric mixer. Stir in chopped nuts and chocolate chips, if desired.
Pour in a 9×13 greased pan. Bake at 350 degrees for 25-30 minutes or until baked through.
Allow to cool. Serve with cool whip, whipped cream or ice cream.
Looking for a SIMPLE and delicious dessert to serve at your next party? These strawberries are beautiful, delicious and the easiest dessert you will ever make. My kids devour them and my “fancy” adult guests think they are beautiful. They fit the needs of the most basic or extravagant dinner party or barbeque.
1 bag shredded coconut
1 pint fresh strawberries with leaves and stems attached
1 bag white chocolate chips
Cover a cookie sheet with wax paper. Rinse and dry the strawberries. Place the chocolate in microwave safe bowl and the coconut in another large bowl. Set the coconut aside.
Pour the chocolate chips into the microwave safe bowl and place them in the microwave. Set the microwave for the half or 50 percent power level. This is important because the chocolate will burn if cooked on full strength. Run the microwave at half strength for 40 seconds. Take the bowl out and stir the chocolate well. Repeat until the chocolate is just melted. Once it is melted do not heat longer as it will burn. Use the chocolate quickly before it hardens.
Take each strawberry and dip the bottom 3/4 into the chocolate, while holding the stem of the strawberry. Once the chocolate is on the strawberry, dip the strawberry in the coconut so it covers the chocolate. Place the dipped strawberry on the wax paper until it hardens, approximately 1 hour. Repeat with remaining strawberries. You can put the strawberries in the refrigerator for quicker hardening and to prevent future melting. Eat within 24 hours or the berries will become soggy unless refrigerated.
I have had a few people ask about the GFCF Chocolate Pie recipe that I posted last week. The great thing about this recipe from Betsy Hicks is that you can serve the pie filling as chocolate pudding.
My kids have been eating “pudding” with berries all week for breakfast. Since the pudding is actually cashews and coconut, it is a healthy and sweet breakfast option. The berries act as nice fiber and the kids are full and happy for the morning.
If you haven’t made the pie yet, here is the recipe. GFCF Chocolate Pie made with Cashew Creme
I just returned home from the Autism One Conference. My friends, Anna Sobaski (www.breadsfromanna.com) and Sueson Vess (www.specialeats.com) presented The Art of Cooking Special Diets. I learned some new cooking techniques with alternative ingredients and had some AMAZING GFCF food.
One of my families favorite recipes from the event yesterday was the GFCF Chocolate Cream Pie. This recipe is from Betsy Hicks of Pathways Medical (www.pathwaysmed.com). She prepared the pie in a Breads from Anna Pie Crust. If you haven’t tried this crust – it is very easy to make (just add water, oil, and 1 egg) and it is delicious!
1 1/2 cups sugar
1/2 cup cocoa powder
1/3 cup arrowroot
1/4 tsp salt
3 egg yolks
1 cup coconut cream (the top of the coconut milk can)
2 cups cashew cream**
1 1/2 teaspoons GF vanilla
Combine sugar, arrowroot, cocoa and salt in a heavy saucepan.
Whisk together egg yolks, coconut milk and cashew cream. Add to saucepan.
Cook over medium heat, stirring constantly until mixture has thickened and boils, about 10 minutes.
Remove from heat and add vanilla.
Let cook and pour into a precooked pie crust.
Refrigerate 4-5 hours or overnight.
**To make Cashew Cream: Blend 2 cups raw cashews with 3 cups of water in a blender. This makes 4 cups of cashew cream.
I just found this great recipe online and thought I would forward it to you. I love Elizabeth Barbone’s recipes and this recipe was adapted from her recipe that appears in Easy Gluten-Free Baking by Elizabeth Barbone.
Gluten-Free Hummingbird Cake with Cream Cheese Frosting is a sweet southern cousin to carrot cake. Pineapples, bananas and pecans add fabulous flavor to this popular traditional cake. For special occasions make a layered round Hummingbird Cake or make a fast and easy cake in a sheet pan.
Click Here for the Hummingbird Cake Recipe that I found on About.com
Photo: Gluten-Free Hummingbird Cake with Cream Cheese Frosting Photo © 2009 Teri Lee Gruss
We just made a batch of delicious cupcakes for Mother’s Day using Sof’ella Foods Chocolate Cake mix.
In the mix, we added 1 1/2 teaspoons coffee extract from Green Mountain Flavorings. In the frosting we added 2 tsp of the flavoring. The frosting even comes with the cake mix! How easy is that. You can also make this with other flavors or just make the recipe on the box.
Sof’ella gluten free mixes can be found at their website http://www.sofellafoods.com/gluten
Green Mountain gluten free flavorings can be found at their website http://greenmountainflavors.com
These bars are a GFCF modified version of a recipe from Cooking Light Magazine, November 2008. After these cooled, I cut them up into squares and individually froze them. They make a very yummy treat. I almost like them better frozen, they don’t crumble.
1 cup GF flour blend (Bob’s or Better Batter Flour work well)
1 cup GF oats (Gifts of Nature work well)
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
6 tablespoons margarine, melted
3 tablespoons orange juice
1 1/2 cups dried cranberries
3/4 cup soy sour cream
1/2 cup sugar
2 tablespoons gluten free flour blend
1 teaspoon vanilla
1 teaspoon grated orange rind
1 large egg white, beaten
Preheat oven to 325. Combine flour and next five ingredients in a medium bowl. Mix in butter and juice and stir until moistened slightly. Reserve 1/2 cup of the oat mixture for hte toppiing. Press remaining mixture intoa 11×7 baking pan, coated with cooking spray.
Combine cranberries, sour cream, sugar and remaining ingredients in a bowl. Stir well. Spread cranberry mixture over crust. Sprinkle remaining oat mixture over cranberries. Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan.