Archive for October, 2010

Gluten Free Banana Almond Cake

Friday, October 15th, 2010

This cake is extremely moist, rich and decadent – while still full of good whole foods.

Makes one 9X12 pan

Preheat the oven at 350 degrees.

Sift together:

3/4 c. rice flour

3/4 c. almond flour

1/4 – 1/2 c. raw sugar (to your taste)

2 1/2 tsp baking powder

In another bowl, blend until creamy

1/4 c. milk

1 ripe banana

3/4 c. Greek Yogurt

3 tbsp soft butter

Pour the liquid ingredients into the dry and mix.  Butter or grease a 9X12 inch cake pan (or the equivalent) and pour in your batter.  You can add some crushed raw almonds to the top is garnish and for a nice toasty crunch to the cake.  Place in the oven and bake for about 35 minutes

Gluten Free Cornbread

Wednesday, October 13th, 2010

This cornbread is so tasty, soft and warm right out of the oven that it usually doesn’t make it past the day it’s baked. Yum!

For cornbread done right, you need to preheat the oven as well as the PAN. This recipe makes one 9 inch pie pan – you should grease it thoroughly with butter, then put it in the oven at 425 degrees. By the time you’ve mixed your batter, this pan should be sizzling hot. I used a pyrex dish but a cast iron pan is even better.

Sift together:
3/4 c. brown rice flour
2/12 tsp baking powder
2 tbsp raw sugar
3/4 tsp salt
1 1/4 cornmeal

In another bowl, beat:
1 egg
then add:
3 tbsp melted butter
3/4 c. milk
1/4 c. sour cream

Make a small “well” in the middle of your dry ingredients and pour the liquids into it. Stir together. Then pour your batter into your hot buttered pan. Bake for about 25 minutes or until your fork comes out clean.