Gloria's Blueberry Cake

Originally posted 8/25/13  The summer is flying by but it's not too late to make this recipe. And don't forget to freeze some good local blueberries for the winter and this cake will be a hit even when the ground is snowy. Every summer growing up I could not wait for blueberry season. I'd ask my grandparents when the berries would be ready to pick in their back yard, and the answer was always around July 4th. Blueberry cake is the only recipe I remember my grandmother Gloria making. I'd collect tiny wild blueberries in paper cups, closely watching the accumulation to see when we'd have enough for cake. In honor of my grandmother, I like to make blueberry cake every summer, particularly around July 4th. This is the first time I've made it gluten-free, with less sugar, and hemp milk instead of cow's milk. This recipe test is part of my project to make healthier versions of family favorites. The recipe makes 2 8x8 pans. You'll enjoy having two cakes to share with company, or eat one now and freeze the other. If you're bringing the cake to a party or a picnic, transport the cake in the pan and cut slices from there, or bake in muffin papers. The cake has a delicate crumb. I think it would also be delicious ifyou sprinkled chopped pistachios over the top before baking. It won't last a long time because it is so moist, so plan to eat it within 48 hours or freeze it for later.   Gloria's Gluten-free Blueberry Cake    Ingredients:   2 C oat flour- To make your own see the note below.  1 1/2 C gluten free flour blend (see note)  1 1/2 C coconut sugar  1 C almond flour  4 tsp baking powder  1 tsp sea salt  1 tsp ground nutmeg  4 large organic free range eggs, beaten  1 C melted organic salted butter, cooled (Use unsalted butter if you prefer. I always use salted. And note that paying for organic is worth it when it comes to dairy. You'll be able to taste the difference.)  1 3/4 C hemp milk (or other nut or dairy milk)- To make your own see the note below.  1 tsp vanilla extract  4 C blueberries, washed, and tossed with 1/2 C gluten-free flour blend (Tossing the berries in four helps suspend them in the batter so they don't all end up on the top or bottom.)      Procedure:   1. Preheat the oven to 350 F.  2. Oil (with melted butter, ghee, or oil) and flour (with gluten free flour blend) two 8x8 inch pans.  3. Combine flours, coconut sugar, salt, baking powder, and nutmeg in a large bowl. Whisk to combine well.  4. Making a well in the flour, add melted cooled butter, beaten eggs, hemp milk, and vanilla. Stir to combine, mixing dry and wet ingredients.  5. Add blueberries, and gently fold them into the batter. Do not mix too much at this point.  6. Divide the batter in half and pour into prepared pans, evening out the tops with a spatula.  7. Bake at 350 F for about 45 minutes or until the center is set and a toothpick comes out clean.  8. Let cool. Slice, serve, and enjoy!      Notes:   -Oat flour: if you have a Vitamix or another high powered blender, you can make your own flours. The trick is to not overfill the blender. Do 1.5-2 C at a time and use the tamper tool to move the oats around as they grind. This will help cool the oats and get a more even grind. I like to make a larger batch and store it in the fridge so my prep time is reduced for other recipes.  -Coconut sugar is wonderful to work with! It can be substituted 1:1 for regular sugar and has a much lower glycemic index. I recommend straining over a mesh strainer to get any lumps out of the sugar.  -Gluten-free flour blend: combine 4C sorghum flour, 1 1/3 C tapioca flour, 2 C potato starch, and 2 tsp xanthan gum. Stir well. This is my equivalent to a whole wheat flour. It's nice to make a double batch and have it ready to use.  -Hemp milk: so easy it's life changing. Put 1/4 C hemp seed in the blender with 3 1/2 C water. Blend until smooth. You can strain it if you want but it's not necessary for baking, and for coffee and tea, the sediment sinks to the bottom. Try it with a pinch of sea salt, a dash of honey or agave, some cinnamon, cardamom, or vanilla extract.      

Originally posted 8/25/13

The summer is flying by but it's not too late to make this recipe. And don't forget to freeze some good local blueberries for the winter and this cake will be a hit even when the ground is snowy. Every summer growing up I could not wait for blueberry season. I'd ask my grandparents when the berries would be ready to pick in their back yard, and the answer was always around July 4th. Blueberry cake is the only recipe I remember my grandmother Gloria making. I'd collect tiny wild blueberries in paper cups, closely watching the accumulation to see when we'd have enough for cake. In honor of my grandmother, I like to make blueberry cake every summer, particularly around July 4th. This is the first time I've made it gluten-free, with less sugar, and hemp milk instead of cow's milk. This recipe test is part of my project to make healthier versions of family favorites. The recipe makes 2 8x8 pans. You'll enjoy having two cakes to share with company, or eat one now and freeze the other. If you're bringing the cake to a party or a picnic, transport the cake in the pan and cut slices from there, or bake in muffin papers. The cake has a delicate crumb. I think it would also be delicious ifyou sprinkled chopped pistachios over the top before baking. It won't last a long time because it is so moist, so plan to eat it within 48 hours or freeze it for later.

Gloria's Gluten-free Blueberry Cake

Ingredients:

2 C oat flour- To make your own see the note below.

1 1/2 C gluten free flour blend (see note)

1 1/2 C coconut sugar

1 C almond flour

4 tsp baking powder

1 tsp sea salt

1 tsp ground nutmeg

4 large organic free range eggs, beaten

1 C melted organic salted butter, cooled (Use unsalted butter if you prefer. I always use salted. And note that paying for organic is worth it when it comes to dairy. You'll be able to taste the difference.)

1 3/4 C hemp milk (or other nut or dairy milk)- To make your own see the note below.

1 tsp vanilla extract

4 C blueberries, washed, and tossed with 1/2 C gluten-free flour blend (Tossing the berries in four helps suspend them in the batter so they don't all end up on the top or bottom.)

 

Procedure:

1. Preheat the oven to 350 F.

2. Oil (with melted butter, ghee, or oil) and flour (with gluten free flour blend) two 8x8 inch pans.

3. Combine flours, coconut sugar, salt, baking powder, and nutmeg in a large bowl. Whisk to combine well.

4. Making a well in the flour, add melted cooled butter, beaten eggs, hemp milk, and vanilla. Stir to combine, mixing dry and wet ingredients.

5. Add blueberries, and gently fold them into the batter. Do not mix too much at this point.

6. Divide the batter in half and pour into prepared pans, evening out the tops with a spatula.

7. Bake at 350 F for about 45 minutes or until the center is set and a toothpick comes out clean.

8. Let cool. Slice, serve, and enjoy!

 

Notes:

-Oat flour: if you have a Vitamix or another high powered blender, you can make your own flours. The trick is to not overfill the blender. Do 1.5-2 C at a time and use the tamper tool to move the oats around as they grind. This will help cool the oats and get a more even grind. I like to make a larger batch and store it in the fridge so my prep time is reduced for other recipes.

-Coconut sugar is wonderful to work with! It can be substituted 1:1 for regular sugar and has a much lower glycemic index. I recommend straining over a mesh strainer to get any lumps out of the sugar.

-Gluten-free flour blend: combine 4C sorghum flour, 1 1/3 C tapioca flour, 2 C potato starch, and 2 tsp xanthan gum. Stir well. This is my equivalent to a whole wheat flour. It's nice to make a double batch and have it ready to use.

-Hemp milk: so easy it's life changing. Put 1/4 C hemp seed in the blender with 3 1/2 C water. Blend until smooth. You can strain it if you want but it's not necessary for baking, and for coffee and tea, the sediment sinks to the bottom. Try it with a pinch of sea salt, a dash of honey or agave, some cinnamon, cardamom, or vanilla extract.

 

 

Pizzelles for any season

Originally posed 6/1/13

Pizzelle cookies are a traditional Italian flat waffle cookie, whose name means "round, small, flat" deriving from the same root from which we get the word "pizza". If you happen to own a pizzelle iron, it's easy to make gluten-free variations. Pizzelles are a holiday favorite in my family and for the past several years I've secretly been making the cookies gluten-free. The switch is so seamless that no one noticed the change. Sorghum flour alone works well or use a blend (see recipe below). The classic recipe is made with bountiful anise seeds (I use many more anise seeds than the average recipe) and a good shot of vanilla extract. Lately, I've been making sesame pizzelles and then making a sandwich cookies with two sesame pizzelles filled with a raw sesame caramel. The chocolate version is equally addictive and is great paired with hazelnut butter. Pizzelles last well stored in an airtight container and are easy to transport making them perfect for picnics and summer car trips.      Gluten-free Sorghum Flour Blend:   I like to use this blend where I would use whole wheat flour. It has a hearty slightly nutty taste.  In a medium bowl, combine:   2 C sorghum flour    2/3 C potato flour    1/4 C +2 tsp tapioca flour    1 tsp xanthan gum   Whisk flours together until well combined. Store in an airtight container until use.      Gluten-free Anise Pizzelles:    1/2 C butter, melted (or coconut oil)    3/4 C coconut sugar    3 eggs    1 T vanilla extract    2 C gluten free flour mix (see recipe above)    1/2 tsp salt    1/2 C anise seeds       Gluten-free Chocolate Pizzelles:    1/2 C butter, melted (or coconut oil)    3/4 C coconut sugar    3 eggs    1 T vanilla extract    13/4 C gluten free flour mix (see recipe above)    1/2 tsp salt    1/2 C cocoa powder          

Pizzelle cookies are a traditional Italian flat waffle cookie, whose name means "round, small, flat" deriving from the same root from which we get the word "pizza". If you happen to own a pizzelle iron, it's easy to make gluten-free variations. Pizzelles are a holiday favorite in my family and for the past several years I've secretly been making the cookies gluten-free. The switch is so seamless that no one noticed the change. Sorghum flour alone works well or use a blend (see recipe below). The classic recipe is made with bountiful anise seeds (I use many more anise seeds than the average recipe) and a good shot of vanilla extract. Lately, I've been making sesame pizzelles and then making a sandwich cookies with two sesame pizzelles filled with a raw sesame caramel. The chocolate version is equally addictive and is great paired with hazelnut butter. Pizzelles last well stored in an airtight container and are easy to transport making them perfect for picnics and summer car trips.

 

Gluten-free Sorghum Flour Blend:

I like to use this blend where I would use whole wheat flour. It has a hearty slightly nutty taste.

In a medium bowl, combine:

2 C sorghum flour

2/3 C potato flour

1/4 C +2 tsp tapioca flour

1 tsp xanthan gum

Whisk flours together until well combined. Store in an airtight container until use.

 

Gluten-free Anise Pizzelles:

1/2 C butter, melted (or coconut oil)

3/4 C coconut sugar

3 eggs

1 T vanilla extract

2 C gluten free flour mix (see recipe above)

1/2 tsp salt

1/2 C anise seeds

 

Gluten-free Chocolate Pizzelles:

1/2 C butter, melted (or coconut oil)

3/4 C coconut sugar

3 eggs

1 T vanilla extract

13/4 C gluten free flour mix (see recipe above)

1/2 tsp salt

1/2 C cocoa powder

 

 

 

protein pancake make-over

Originally posted 5/8/13

My aunt told me she was enjoying making a recipe for protein pancakes and when I saw the recipe, I immediately knew that this was a recipe in dire need of a make-over. The egg whites, soy milk, protein powder, and artificial sweetener would all be replaced with nutrient dense whole food ingredients. My revision of Diane's pancakes is protein and fiber rich, gluten-free, sustaining, and delicious. These pancakes are so good and easy that they can become part of your weekly culinary routine without hassle or guilt.

DIANE’s PANCAKES:

In a bowl combine:
3 beaten eggs
2-3 C oatmeal (use gluten-free certified oats for gluten-free sensitivity)
2 T ground flax seed
2 T ground chia seed
1 T baking powder

set aside.

In a blender process:
2 T hemp seeds
1/2 C water
1/2 C soaked almonds

Then add to the blender:
1 banana
1 T honey or maple syrup or 2 dates
1/4 tsp sea salt
1 T vanilla

Mix egg oatmeal mixture and almond banana mixture. Mix in any optional add-ins. Wait five minutes for oatmeal to absorb some liquid. Cook pancakes in coconut oil in a frying pan. Wait until pancakes bubble before flipping. Pancakes will keep well for a few days. Store in the refrigerator.

Optional add-ins: sunflower seeds, pumpkin seeds, berries, dried fruit, spirulina.

 

 

proteinpancake