Grapefruit Olive Oil Cake

Now this recipe really intrigued me…so I made it with some slight modifications. Again, I am finding that I need to be more aware of the very high glycemic index of many gf foods.

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/2011/02/blood-orange-olive-oil-cake/)

1-2 grapefruit/s
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

 

Baked Vanilla Cake Donuts

What are these things????

Baked Vanilla Cake Donuts

These are a lot of fun! Kids will love ’em, too! Hubby says that they have the same texture as a regular donut and are light, fluffy, melt-in-your-mouth delicious!

I adapted this recipe from Family Circle magazine to make it gluten free. It suggests a revolutionary concept in donut making. There is a whopping reduction of 12 grams of fat per donut compared to fried, PLUS, check out my nifty innovation on a “donut” pan! Makes 12 cute little, smaller donuts with a fun hole in the center to fill with your favorite jellies, lemon curd, or whipped cream. Use your imagination! Not everyone has easy access to a donut pan (most hold only 6 donuts), but most of us have access to a Walmart.*

1 cup GF flour blend

½ t. baking soda

¼ t. freshly grated nutmeg

¼ t. salt

½ cup LF buttermilk

1/3 cup packed dark brown sugar

1 egg

4 t. unsalted butter, melted

1 t. GF vanilla extract

Heat oven to 325 F. Coat a 6 indentation donut pan or a 12 opening mini-bundt pan* with GF nonstick cooking spray.

In a large bowl, whisk flour, baking soda, nutmeg and salt. In a smaller bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Combine both mixtures together and whisk until smooth.

Spoon the batter into a large resealable plastic bag. Cut off an opening on the corner of the bag and squeeze batter into prepared pan indents, about 2/3 full if using a regular donut pan; about ½ full if using the mini bundt pan. Smooth the tops somewhat.

Bake at 325 F for 10 minutes for mini bundts or 13 minutes for regular donut pan, until donuts spring back when lightly pressed. Cool in pan on rack for three more minutes, then carefully turn out onto a rack to cool.

Toppings: Powdered sugar, sugar and cinnamon, chocolate and vanilla frosting, sprinkles, nuts, etc. (all gluten free, of course!)

Makes:12 donuts, if you use the mini-bundt pan.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

~*from Walmart housewares; “Bake it Better” brand 12 cavity fluted mini bundt tube pan.