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I came across a beautiful photo of a blueberry pie, and it made me yearn for something like that, for my self.

Since we practice Paleo, our foods are gluten free, refined sugar free, dairy free (and other stuff as well).

I based the cake on this wonderful chocolate cake, but changed and modified the ingredients for my beloved, blue themed, blueberry cake. I call it cake, since it doesn’t really look like a pie…

Image

decorated cake, dotted with blues.

What’s really nice about this cake, is you can mix all the ingredients in your food processor, and voilà – you only mess up one bowl. Aha!

you’ll need:

  • 9″ round pie dish, greased (with coconut butter). So what if it’s not a pie, eh?
  • 11 pitted dates (why 11? that’s what I had) ;
  • 1 banana ;
  • 3 eggs ;
  • 1/2 cup coconut butter ;
  • 2 tsp vanilla extract ;
  • 1/2 cup coconut flour ;
  • 1/2 cup almond flour ;
  • 1 tsp baking soda, aluminum free ;
  • 1/2 tsp fine sea salt ;
  • 1/2 cup water ;
  • 1 cup blueberries + handful of blueberries .

how to:

Heat oven to 350°f.

Place the dates and banana in the food processor, pulse the machine until combined.

Add the wet ingredients: eggs, vanilla extract, coconut butter, and water. Pulse again, until combined.

Add the dry ingredients: coconut flour, almond flour, baking soda, and salt. You guessed it: pulse until combined.

Transfer about 1/2 the “dough” (more like wet dough) onto the pie dish. Try to even it, so it covers nicely the bottom of the dish.

Just like a pie- time to add the filling. Spread the 1 cup of blueberries on top of the batter in the pie dish. If you like the strong texture and taste of blueberries, by all means, add more. Lots more. Remember though, more blueberries, means the bottom of your cake will be more moist.

blueberries cake

bottom half of the blueberry cake

Now add the remaining wet dough on top of the blueberries. Use a spatula to even out the batter, smooth and nice.

Decorate with the remaining blueberries.

Bake the pie for 45-50 minutes, or until golden-brown on top (depends on your oven).

Be proud, smile, eat, and share.

Image

fresh

Note: don’t expect a very sweet cake. We like it that way.

Check out my gluten free chocolate cake, and gluten free carrot cake.

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gluten free, dairy free, carrot cake

gluten free, dairy free, carrot cake

It’s been over a few months that I have been living Paleo style. Although the transition for me is not that hard (tossing away breads, pasta, cakes, etc. are, in fact, a piece of cake. It’s the yogurts that I miss), I can’t force it on my kids.

In order to minimize, what I believe, is one of the most harmful “foods” that can go in my kids’ bodies, aka gluten, I try and make snacks, cakes, and munchies that are gluten free for them. These are not a major portion of their diet, but “that little something” when they need something sweet, when they have friends over, or when I have friends over 🙂

Experimenting before with gluten free chocolate cake that turned out awesome, I went ahead and concocted this carrot cake, after a regular recipe that I had, but of course, modified it. Once again, the star ingredient is the chickpea flour, that I discovered in the Indian store.

my secret ingredient to gluten free baking

chickpea flour, also called Besan flour, or Gram flour, from the Indian store.

So if you’re looking for a gluten free cake, for any bunch of reasons (hey, Passover is coming up, so it’s kosher, too), give it a try.

you’ll need:

  • greased 9″ round cake pan. I used the spring-form one.  A square pan will also do.
  • 1.5 cups chickpea flour;
  • half cup sugar;
  • 1 Tbsp baking powder, aluminum free;
  • pinch of salt (yap, salt);
  • 2 tsp cinnamon powder;
  • 2 tsp good quality vanilla extract;
  • 3 heaped Tbsp coconut oil, in a small glass;
  • 1 cup water;
  • 2 cups grated carrots;
  • 1 egg;
  • good quality chocolate chips, optional.
love the colors

love the colors

how-to:

Heat oven to 350°f.

Throw the chickpea flour in a bowl. Since this flour tends to have clusters, try to crush them with a tablespoon. Add the rest of the dry ingredients (not the chocolate chips), and mix well.

Add the grated carrots in the dry mixture, and mix so the carrots are covered well with the flour all over, and you see these cute orangy little chunks.

carrot chunks, cuties

carrot chunks, cuties

Insert the glass with the coconut oil into the micro, run it for 20 seconds, mix the oil with a spoon until it’s melted. If not melted, insert for another 10 seconds. This should be enough. Add the coconut oil to the mixture, along with the water, and vanilla extract, and whisk slowly together, until smooth and all the flour dissolved. Now add the egg, and once again, whisk slowly together.

It's not snow. It's coconut oil in a cool blue glass, waiting to be melted

It’s not snow. It’s coconut oil in a cool blue glass, waiting to be melted

Pour the whole mixture onto the greased pan. Now is the time to add some chocolate chips if you want, right on top.

The whole thing goes on vacation in the oven, for 50-60 minutes. As with chickpea flour, don’t expect a high rise. Good things come in small packages.

notes:

  • Grated carrots? I just throw them in the food processor. Life should be easy.
  • I try to use coconut oil for almost all of my bakings/fryings, for two main reasons: (1) I stay away from bad industrial seed oils (corn, cottonseed, soybean, safflower, sunflower, canola, etc.) and use only, what I consider, good fat, for the reasons mentioned in the link about the gluten (above), and (2) coconut oil is not vulnerable to the oxidative damage that occurs with high-heat cooking using other fats.
  • If you’d rather keep out of refined sugar, use Raw honey, or, soak a few dates in hot water for 30 minutes, and  throw them with the carrots in the food processor and don’t use any other sweetener. Feel free to adjust sweeteners according to your sweet tasting buds (most cake recipes call for 1.5 cups of sugar, but we don’t like it that sweet);
  • when adding the water, you may notice that you need a bit more than 1 cup. you want to have a smooth fluidish batter.
  • I mentioned 50-60 minutes in the oven, as every oven is different. Check after 50 minutes to see that the cake is dry on top, and golden.
  • If you want to get fancy, real fancy, sprinkle some powdered sugar on top, once the cake has cooled down.
fancy carrot cake

fancy carrot cake

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