Tangy, tart, moist, gluten free and dairy free!
(Adapted from http://www.wheatfreemeatfree.com via A Good Appetite by Melissa Clark and original recipe from http://smittenkitchen.com/
1/2 cup agave syrup
1/2 cup sugar free Blue Diamond almond milk (or other non-dairy milk)
3 large eggs
1/2 cup extra virgin olive oil or 1/4 cup olive oil + 1/4 cup coconut oil
1/3 cup grapefruit juice
1/2 cup millet flour
1/2 cup brown rice or quinoa flour
1/4 cup coconut flour
1/4 cup arrowroot starch
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
Preheat oven to 350ºF.
Zest one of the grapefruit (I used a microplane) and stir the zest into the agave, allowing it to steep to infuse the syrup.
Juice one of the zested grapefruit to yield 1/3 cup of juice. Mix the juice with the milk and add to the grapefruit zest-infused honey, mixing with a whisk. Mix in eggs and oils.
Sift and whisk the flours, baking powder and soda and salt together in a separate bowl.
Add the dry ingredients to the wet, gradually stirring, until there aren’t any lumps left and the batter has thickened.Pour batter into a 9-inch square pan lined with parchment paper or an oiled 9 inch springform pan or a bundt and bake for 45 minutes or until golden brown. Remove from oven and cool to room temperature on a wire rack.
For more recipes from my cookbook: "The Farmer's Daughter Cooks Gluten Free", go to: http://www.celiacdiseaseinfo.org