Carrot Cake – with a Twist

January 24th, 2010 § Comments Off on Carrot Cake – with a Twist § permalink

My sister asked me to make a birthday cake for my nephew’s 14th birthday. There are several members of our family that can’t eat gluten. I’m always willing to oblige because that means I’ll be able to eat cake too. Of course, carrot cake was the first thing that popped into mind. It’s one of my favs. But when gathering the ingredients, I realized I had no applesauce. Rather than brave the cold, I subbed pureed mango instead and used coconut to dress the sides. While it isn’t necessary to use the flour blend that I use, I find it gives lovely results.

Dry Ingredients:

3/4 cup brown sugar
1/2 cup Sorghum flour
1/2 coconut flour
1/2 cup rice flour
1/2 cup corn flour
1 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
2 tablespoons potato starch
2 tablespoons tapioca flour
2 teaspoons pumpkin pie spice

Wet Ingredients

1/2 cup rice syrup
3/4 cup vegetable oil
one ripe mango, pureed in a blender with 1/2 cup water
2 teaspoons vanilla
1/2 cup rice milk, almond milk or 2% milk
3 cups shredded carrots

Oil and flour two 8 inch round cake pans. Blend dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients together. Make a well in the dry ingredients and add the contents of the wet bowl, mixing with a wooden spoon until blended. Scoop half the ingredients into each cake pan. Smooth with the spoon until level. Bake in 325 degree oven for approximately 40 minutes or until tested done. Cool on racks for 20 minutes then release from pan and let cool completely.

Cream Cheese Icing

2 packages of cream cheese
2 cups icing sugar
Lemon zest and juice of 1/4 lemon
grated coconut (as needed)

Mix the cream cheese and lemon zest and juice until blended. Add the sugar and blend until smooth. For a thicker icing, use less icing sugar. Ice cake in two layers. Take handfuls of coconut and press into the side of the cake, pulling the coconut along the base and up the sides until evenly distributed.

Sweet and Spicy Gluten-free Scones

January 13th, 2010 § Comments Off on Sweet and Spicy Gluten-free Scones § permalink

These scones are really tasty – and just right for a cold winter’s afternoon with some hot tea and your favourite homemade jam. I like German plum.

Sweet and Spicy Gluten-free Scones

1 cup sorghum flour
1/2 cup rice flour
1/4 cup coconut flour
1/4 cup arrowroot flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tablespoon cider vinegar or lemon juice
1/4 tsp salt
1/4 cup sour cream
1/4 cup oil, like sunflower or another less aromatic oil
1 cup milk (more or less)
1 tsp pumpkin pie spice

Preheat oven to 325 degrees. Line a cookie sheet with parchment.

Mix dry ingredients in a deep bowl, creating a small well in the centre. Add sour cream and oil to the well, then the cider vinegar. Begin to blend, adding milk as needed until you achieve a nice texture, not too moist and not too dry, so that you can shape the dough into a round. Collect the dough and pat into a ball. Place the ball on the parchment and pat until it is a nice flat round, a bit higher in the middle than the sides. Sprinkle lightly with sugar (optional) Bake for 30-45 minutes until done. Serve warm with butter, your favourite jam, and a piping hot cup of tea.

Where am I?

You are currently viewing the archives for January, 2010 at Natale Ghent.