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

 

And the winner is.....drum roll please!

Theresa Gates

Congratulations to Theresa Gates! Theresa is the winner of the drawing for my free cookbook !

Theresa hails from Eagle River, Alaska and her name was selected by my assistant, Topper, (see more on Topper below*) out of the voter submissions on my new cookbook cover and title vs. the existing one. A personally autographed edition of my 160 page gluten free/wheat free cookbook goes out to her this week! Theresa is a housewife and she is not alone in being the only member of her family with celiac. Her daughter and son have celiac disease as well. 

This week, the new title and cover will become available at my website right along side the older cover and title: “Delicious!The very best if gluten free and wheat free cooking”, so watch for it!

While Theresa’s personal favorite in the voting was my previous cookbook cover, the majority of voters chose the new vintage-looking cookbook cover and title: “The Farmer’s Daughter Cooks Gluten Free.”

Topper about to choose a name from the bowl
of contest submissions.

Thanks again to everyone who took the time to send me their thoughts and input on the new cover and title. Your feedback was very much appreciated! 

*And a special thanks to Topper, my lab, for carefully picking Theresa’s name from the batch of names for the drawing. She did good (GOOD dog!) and received a Three Dog Bakery gluten free carob “Oreo” cookie for doing her job as my personal assistant!

Note: the cookbooks are shown on the posting at this blog dated January 5th, 2012. My cookbook is available both at my website and blog. Links are below...

http://www.celacdiseaseinfo.org

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

Applesauce Cake Loaf (gluten free and low sugar)

 
This very low sugar version of applesauce cake is wonderful dusted with just a little powdered sugar! The applesauce that I used was home made using my neighbor’s apples from their orchard. :-)

1¾ cup gluten free flour blend

1 t. baking powder

1 t. baking soda

1 t. ground cinnamon

½ t. ground nutmeg

½ t. ground cloves

½ t. salt

2 eggs

½ cup unsalted butter, melted and cooled

½ cup coconut* or regular sugar

¼ cup honey

1 cup unsweetened applesauce

½ cup raisins

½ cup nuts, chopped

Preheat oven to 350˚F. Spray an 8 x 4 inch loaf pan with GF cooking spray.

Sift together dry ingredients, spices, and salt. In separate bowl, beat the eggs until light and frothy. Add the butter. Add the sugar and honey and mix well. Add the applesauce, raisins, and nuts.

Mix the flour mixture with the egg mixture and do not over blend.

Pour into loaf pan and bake for 45 minutes to an hour or until toothpick comes out clean. Slice to serve.

Makes: One loaf. 
Notes: *I use coconut sugar due to its low glycemic index. It has a caramel like flavor.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Diane's Chili Rellenos

These are light and fluffy with just a hint of crunchiness, accomplished by adding some corn meal. 

Adapted gluten free from a 1970’s recipe that was shared with me by a well-known Mexican restaurant near Hemet, California.

4 large eggs, separated

2 T.GF flour

Pinch of salt

Pinch of garlic powder

1 cup corn meal
8 whole canned green chilies

8 ounces of jack or mozzarella cheese, cut into lengthwise slices that fit into the length of the whole green chilis

3 T. vegetable oil

Beat room temperature egg whites until soft peak stage. Whisk flour and seasonings into the egg yolks and blend well. Fold the egg whites and yolks together.

Stuff each green chili with the long piece of cheese. Roll in the corn meal. Drop chili-size dollops of the egg batter into an oiled, heated skillet. Place stuffed chili onto the batter in the pan, then top the chili with a smaller dollop of the batter again. Allow the relleno to fry and become fluffy and encapsulated in the batter casing. Fry all the cheese-stuffed chilis in this manner.

Set aside on a serving platter and top with Green Chili with Pork and Pazole*, or sour cream or salsa of choice. Serve warm.

Makes: Eight rellenos.

 *Recipe listed on this blog.

For recipes 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-

Pumpkin Pie Bar

Layers of crust, pumpkin custard, and crunchy pecan crumble topping makes this special “heirloom” recipe a tasty alternative to holiday pumpkin pie... now made easily gluten free by using a GF cake mix!

15 ounce Betty Crocker GF yellow cake mix, divided

1½ sticks of butter, divided

4 eggs, divided

29 ounce can of pumpkin

½ cup of brown sugar, packed

2/3 cup evaporated milk

2 t. pumpkin pie spice (mace, cinnamon, nutmeg)

½ cup white sugar

½ cup pecans, chopped

Mix together the dry cake mix with the ½ stick of butter and one egg. Take 2/3 cup of this mixture and set aside for use later as a topping. (Reserve the remaining three eggs and one stick of butter.) Press this mixture, like a crust, into the bottom of an oiled 9 x 13 inch baking pan with sides (or slightly smaller pan, since the Betty Crocker cake mix is slightly less in volume ---15 ounce vs. 18 ounce--- than a typical cake mix that contains gluten).

Blend together the pumpkin, remaining three eggs, brown sugar, milk and pumpkin pie spice. Pour this over the cake-crust mixture. In another bowl, combine the reserved 2/3 cup cake mix mixture, the white sugar, remaining one stick butter and pecans. Sprinkle this over the cake.

Bake at 350˚F for 50 minutes or until custard in the center of the cake is set and comes out clean with a toothpick.

Makes: Twelve to fourteen servings.

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