Gluten-Free, Dairy-Free Birthday Cake
(recipe from MindBodyGreen, adapted from The Spunky Coconut Vanilla Bean Cake)
Yield: 15 to 20 Servings, Makes a two-layer 8″ cake
- 2 cups organic cannellini beans
- drained 6 organic, free range eggs
- 3/4 tsp. vanilla liquid stevia
- 1 tsp. vanilla
- 1/3 c. coconut palm sugar
- 1/4 c. coconut oil, melted
- 1/3 c. coconut flour, sifted
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. sea salt
Optional: Freeze-dried strawberries
- Preheat oven to 325F
- Add beans, eggs, stevia, vanilla and honey to food processor or blender. Blend.
- Add coconut oil, coconut flour, baking soda, baking powder and salt. Blend
- If desired, add freeze-dried strawberries. Stir.
- Pour into two greased 8″ cake pans lined with unbleached parchment paper
- Bake at 325 degrees for about 25-30 minutes
- Cake is done when a toothpick or knife inserted into the center comes out clean.
Note: If using a larger pan (e.g. 9″ or 10″), double the recipe.
If making cupcakes, start checking oven after 22 minutes to see if done.
- Organic Strawberry Fruit Spread (or any other flavor – sweetened with apple juice only)
- Organic Strawberries (washed, dried and thinly sliced)
- 1 cup vegan butter replacements
- 3 to 4 cups organic powdered sugar
- 2 tsp. organic vanilla extract
- 1/4 c. unsweetened almond milk
- Beet juice or other natural red food dye
- Cream bean butter substitute in a bowl using a hand mixer or electric mixer.
- Add vanilla.
- Gradually add sugar, about a cup at a time, until mixed well and has a frosting-like consistency. If it’s too runny, add more sugar. If it’s too thick, add a touch of almond milk to thin it out.
- Add desired amount of natural food dye. Mix well.
To Assemble the Cake
- Place one layer on a plate and cover it with strawberry fruit preserve.
- Arrange thinly sliced strawberries on top, all over entire cake.
- Place second layer on top.
- Trim outside edge and top of cake, exposing the lighter-colored interior
- Apply a thin layer of frosting, to core the exposed cake.
- Decorate. Be creative. Enjoy.
Honey-Balsamic BBQ Meatballs (Gluten-Free)
Yield: 24 meatballs
For the meatballs:
- 1/3 cup uncooked quinoa, rinsed well (OR 1/3 cup panko bread crumbs, but meatballs will not be gluten-free)
- 2/3 cup water
- 1lb lean ground beef
- 1 egg, whisked
- 1 large shallot OR 1/2 small onion, grated or minced
- 2 garlic cloves, microplaned or minced
- 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free – Lea & Perrins brand is)
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- salt and pepper
For the Honey-Balsamic BBQ Sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free: – Lea & Perrins brand is)
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- salt and pepper
- Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
- Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.
- Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
- In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to “warm”.
For more information, check out the Iowa Girl Eats blog.
Gluten-Free Blackberry Clafouti
Loosely adapted from this recipe
- 11/2 cups black berries
- 2 tsp cornstarch
- 2 whole eggs
- 1 egg white
- 1 cup 1% milk
- 2/3 cup garbanzo bean flour
- 1/4 evaporated cane juice sugar
- 1/2 tsp almond extract
- 1/4 tsp sea salt
- Preheat oven to 350°F. Lightly butter or use a non-stick spray on a 9-inch pie dish.
- Toss blackberries in the cornstarch and pour into the pie dish.
- Mix the eggs and egg white, milk, garbanzo bean flour, sugar, almond extract and salt until smooth.
- Gently pour the batter over the berries.
- Bake for 50 minutes or until puffed and golden-brown. Serve warm with whipped cream.
Recipe and photo© a for aubergine
Choose between these two recipes:
Homemade Whipped Cream*
1 tsp. vanilla
Homemade Whipped Cream
- Pour the heavy cream into a large metal bowl with crushed ice under the bowl
- Add about 1/3 c. of sugar and a pinch of salt. (Note: Adding more sugar will help thicken the mixture. However, don’t add 3/4c or more; that’s too much.)
- Whip the mixture together for approx. 5 minutes or until soft peaks form.
- Cool in the refrigerator and enjoy!
Gluten-free Banana Bread with Coconut and Flax
Yield: 1 loaf, 16 servings
- 1 3/4 cups Gluten-Free Multi-Purpose Flour
- 1/4 cup whole flax meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon xanthan gum
- 3 tablespoons Cake Enhancer
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups (3 large or 4 small) mashed ripe bananas
- 3/4 cup unsweetened shredded coconut
- 1/2 teaspoon King Arthur Pure vanilla extract
- 1/4 teaspoon banana flavor, optional
1) Grease a 9″ x 5″ loaf pan and preheat your oven to 350°F.
2) In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer’s bowl, combine the brown sugar and oil until well-blended.
3) Add the eggs one at a time, beating until well-incorporated.
4) Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.
5) Stir in the banana, coconut, and flavors, and blend well.
6) Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting.
tips from the King Arthur Flour bakers
- It’s often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.
Want a quick treat that’s gluten-free?
For a list of Gluten Free Candy: click here.
Buried Treasure Meringues
This recipe comes from King Arthur Flour company in Vermont, USA.
These light treats are Dairy-Free and Gluten-Free. What makes them extra special is the drop of some dark chocolate or a candied cherry in the middle…. either placed atop the cookie or bury it like hidden treasure within the meringue before baking.
Hands-on time: 15 mins. to 25 mins.
2 large egg whites
1/4 tsp. Cream of Tartar
dash of salt
1/2 c. plus 1 TBsp. sugar
Candied cherries and/or bittersweet or semisweet chocolate chunks; the King Arthur Flour bakers like Peter’s Burgundy chunks.
1) Preheat the oven to 200°F. Line a baking sheet with parchment (first choice), or lightly grease it.
2) In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.
3) Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
4) Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.
5) If you don’t want to pipe meringues, simply drop by tablespoonfuls onto the sheet. A tablespoon cookie scoop works well here. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.
6) Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they’re completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.
Yield: approximately 20 to 24 meringues.
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