Gluten-Free · Musings · Recipes

Sweet Potato Cake

This magnificent creation is simple, healthy, easy to make gluten-free, and absolutely delectable.

1 lb Sweet Potatoes (or use potatoes)

1/4 cup all-purpose flour (use gluten-free flour if you need to)

1 stick butter (1/2 cup)

1/2 cup granulated or brown sugar

4 large eggs, separated

1 tsp lemon zest or lemon extract

1 tsp almond extract

1/2 cup raisins

1/2 cup pine nuts

3 Tbsp confectioners sugar to sprinkle

  1. Peel, dice, boil, and mash the sweet potaotes
  2. Mix in the flour
  3. Preheat oven to 350 degrees F
  4. Butter a 9″ cake pan and line with parchment paper
  5. Beat the butter and sugar on high till creamy
  6. With mixer at medium, add egg yolks one at a time until just blended after each
  7. With mixer on low, beat in potato/flour mixture, lemon zest or extract, nutmeg, and almond extract
  8. Add raisins and pine nuts.
  9. In a very clean bowl, beat egg whites till stiff peaks form
  10. Gently fold the egg whites into the batter with a spatula
  11. Scoop it into the prepared pan and bake for about 40 minutes or until golden brown and I toothpick inserted into the center comes out clean
  12. Cool the cake in the pan for 10 minutes then turn it onto a rack
  13. Let it cool completely
  14. Dust with confectioner’s sugar before serving
  15. Refrigerate and enjoy within 3 days

Serves 10

 

Gluten-Free · Muffins · Musings · Recipes

Doppelgänger Muffin

Gluten-Free Coconut Almond Chia Muffins

I’m learning to cook gluten-free and frequently end up with dry baked goods. I’m not generally crazy about the flavor either, compared to gluten alternatives, this beauty is moist and flavorful! It is packed with protein, healthy oils, and fiber.

muffin

1/2 cup Coconut flour *

1/2 cut Almond flour *

1 tsp baking soda

4 Tbs Chia Seeds

1/2 cup honey

1 cup coconut, or other, milk

6 eggs

4 Tbs coconut oil or butter, melted

3 tsp vanilla extract

(* you can use a whole cup of Coconut flour or a whole cup of  Almond flour instead of half of each)

  1. Preheat oven to  350 degrees F
  2. Sift the flours and baking powder in a bowl. Mix in Chia seeds
  3. In a separate bowl or blender, whisk honey, milk, eggs, oil/butter, and vanilla
  4. Gently stir wet ingredients into dry
  5. Pour into greased or lined muffin tins, filling 3/4 full
  6. Bake for 25 minutes or until toothpick inserted comes out clean
  7. Remove from tin and cool on rack
  8. Enjoy as is or with a dollop of yogurt or with ice-cream and/or fruit of choice!

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