WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, July 19, 2016

Better ThAn you Would Think, Cherry Ketchup! (Thanks Cecelia for the grammar check! :-)



No tomatoes, no beets, and last year she lost red peppers.. it was a ketchup drought around here!

I stumbled across a recipe for cherry ketchup. I was skeptical but figured worse case I could mix it into something else and make bbq sauce or something out of it. But to our surprise, it is really really delicious! It has that nice trifecta of salty,sweet and tangy that makes for a perfect ketchup.

Unfortunately cherries are a "hit and run" food for Abby so this will be just a special treat now and then when she has an empty bucket and minimal flaring. I did see a recipe for blueberry ketchup, and I may give that a try next!

Ingredients

2 1⁄2 lb. organic cherries(frozen work great!)
2-3 peeled and diced organic peaches
1⁄2 cup Braggs apple cider vinegar
1⁄2 cup local honey
1⁄2 cup homemade brown sugar
1 Tablespoon. freshly grated ginger
2 teaspoons pink himalayan salt
2 cloves garlic
1⁄4 teaspoon ground cloves
1/2 teaspoon smoked paprika
2 Tablespoons tamarind puree



Directions:

1)Combine the cherries,peaches,garlic, vinegar, honey, and brown sugar in a saucepan and stir to combine. Bring to a boil then reduce the heat and simmer for 20-30 minutes until the fruit is soft.

2)Remove from the heat and cool some and then purée; return mixture to the saucepan and add the ginger, salt,smoked paprika, cloves, and tamarind. Cook, stirring regularly, for another hour or so, until thickened slightly, it will thicken more when chilled.

Sunday, July 17, 2016

Peach & Pear Bar's(gluten free, corn free, dairy free, chemical free, nut free)



I really like a bar cookie- and mostly because they are easy, they are "kind of cake" and "kind of cookie" and they tend be pretty forgiving to ingredient changes.

The filling on this one makes it a snap! You could mix any safe jam(remember pectin's and citric acids are derived or often tainted with corn) with sliced pears or apples if you can eat them. Since it also only calls for 1 egg it would easy to convert to egg-free with a favored egg substitute.

Abby said the use of the peach preserves plus pear actually made it "more peachy" then normal peach cobbler, I suspect the preserves being cooked down intensified the peach flavor. We were worried the pear might water things down, but it was the opposite!

We use "ginger and clove" exclusively because that is all Abby tolerates, but I could see these being delicious with cinnamon, nutmeg, allspice, or even mace. I was thinking cardamon and ginger too.

Crust and Crumble Topping:
3 cups all-purpose homemade gluten free flour
3/4 teaspoon guar gum(or psyllium husk powder)
1 cup organic C&H granulated sugar
1 teaspoon homemade baking powder(2 parts cream of tartar,1 part baking soda, 1 part tapioca starch)
¼ teaspoon pink himalayan salt(or safe for you)
1 cup Tropical Traditions Coconut Oil
1 egg

Filling:
3 peeled and sliced organic pears(I still rinse and rub with a bit of baking soda and water before peeling)
1 cup peach preserves(I cook down organic peeled peaches with equal amounts of sugar,a bit of tamarind paste,once soft strain extra syrup(save it!)and put the cooked sweetened fruit into freezer safe containers- we use it for jam and the syrup for pancakes and other recipes)
1/2 teaspoon ginger(or more to taste or skip)
1/4 teaspoon cloves(or more to taste or skip)


1) Preheat oven to 350

2) In bowl combine gf flour, sugar, baking powder, salt. Cut in the coconut oil. Add egg and mix well.

3) line an 8 x 8 pan with parchment paper. Press half of the crust/topping mixture into the bottom of pan firmly. Bake for 15 minutes.

4) In bowl combine pear slices and peach preserves. Add and mix in ginger and clove.

5) When crust comes out of the oven spread pear/mixture over crust. Crumble the remaining crust/topping across the top.

6) Bake in over 40-45 minutes until crumble is golden.

7) serve warm with a scoop of coconut milk ice cream, or chill and cut for bars.

Sunday, June 26, 2016

Ginger Cookie Peachy Tamarind Sorbet Sandwiches



Ice cream sandwiches are wonderful, and sorbet filled sandwiches are even better!

IT is HOT HOT HOT in Houston right now so we are craving frozen everything! Sorbet though without the fat feels more cooling.

When you make a sorbet it often calls for lemon juice but since that is not safe for Abby we use a lot of tamarind, and in this case it made something spectacular! The tamarind intensified the peach and it reminded us of a cross between an apricot and some sort of sour gummy candy..

The cookie is just a basic shortbread and I threw in some ginger, because ginger is a nice addition to both peach and tamarind.

Definitely a make again(and again and again and again!)



For the Cookies:

1 1/2 cups gluten-free all purpose flour

1/2 teaspoon guar gum

1/2 cup homemade powdered sugar

1/4 teaspoon pink himalayan salt

1 teaspoon powdered ginger

7 tablespoons Tropical Traditions coconut oil(gold), at room temperature

1 extra-large egg

1/2 teaspoon homemade vanilla extract.



Preheat oven 325

1) Combine the egg and coconut oil until it is nice and fluffy.

2) Add, sugar, salt, ginger, flour, vanilla to the egg and oil combo and mix until dough forms into ball. (I used my hands!)

3)Between two sheets of parchment with a liberal amount of gf flour sprinkled on the bottom sheet and on top of the dough, roll out. Use biscuit cutter(or cookie cutter of choice). Mine were about 1/2 inch thick.

4) Line cookie sheet with parchment paper. Place all cut out raw cookies on the parchment(I sprinkled with sugar ). Place cookie sheet into fridge until well chilled(30 minutes or 15 in the freezer).

5) Bake for 10-15 minutes depending on thickness.

6) Allow to cool completely.

7) Spoon or pipe sorbet on bottom cookie. Carefully set top cookie on top(cookies are pretty frail until frozen) Place in freezer for at least 2 hours. Wrap individually.



Peach and Tamarind Sorbet:

1/2 cup water
3/4 cup organic C&H sugar
3-4 tablespoons tamarind puree(I buy the block, hydrate and strain)
5 medium ripe peaches, peeled and sliced

1) In saucepan heat water,sugar, tamarind until sugar is melted. Remove from heat.

2) Place peaches into blender and add the sugar combo, blend until very smooth. (You can strain, I did and there wasn't much to strain out so would be fine without straining.)

3) Chill and follow your ice cream machine's directions.

Friday, June 10, 2016

Very Coconut Impossible Pie



We have been on a bit of a pie kick around here. I am however growing weary of rolling crusts so this "crust free" pie caught my attention.

I saw a lot of different variations when I was googling. Most either called for biscuit mix or self rising flour. You can make your own self rising gluten free flour: 1 cup all purpose gf flour plus 1 1/2 teaspoon homemade baking powder plus 1/2 teaspoon salt.

Most also called for butter so coconut oil was a perfect replacement.

I also noticed most just call for "milk", I assume dairy but coconut milk was perfect to take that coconut flavor to the next level.(I am sure you could use any milk in this recipe)

Another one I was able to tweak was the "sweetened coconut flakes". Obviously store bought coconut flakes are corn tainted(and other!) so making your own is very easy. Simply lightly moisten Tropical Traditions coconut flakes and toss with a bit of homemade powder sugar. I make the flakes first to make sure they are soft and sweet enough. I don't recommend just using the "dry" flakes as it would likely absorb more of the moisture in the pie while baking.

If you like coconut this is coconut all the way, as it should be. Sometimes having to avoid a lot different foods ends up being an advantage! I do think this will be even better with a crust.. I can imagine a shortbread like crust in cookie bar form.. next time we will try that!


4 Tablespoons Tropical Traditions Coconut oil
3/4 cup C&H organic cane sugar
2 eggs
1 cup homemade coconut milk
2 teaspoons homemade vanilla extract(potato vodka plus vanilla beans)
1/4 cup all purpose gluten free flour
1/2 teaspoon homemade baking powder
1/4 teaspoon salt
1 1/4 cup sweetened Tropical Traditions coconut flakes(moisten flakes and sprinkle with sugar allow to sit 30 minutes)


Preheat oven 350

1)Soften coconut oil

2) combine coconut oil,sugar, eggs, vanilla extract and milk.

3) Add flour,baking powder,salt and coconut flakes. Mix well.

4) Pour into greased pie pan.

5) Bake 40-50 minutes. After 20-30 minutes I recommend covering before finishing baking, remember, coconut will brown quickly.



Friday, June 3, 2016

Pear Sauce Custard Pie


When you have organic pear's that need to be used I tend to make pear sauce. I then end up with a lot of pear sauce canned or in the freezer.


I stumbled across a recipe for applesauce pie and thought, "Why not?" Made a few tweaks to make it "Abby safe" and we all agree this is a keeper!


2 cups homemade pear sauce(I tend to drain mine and make it thicker and I sweeten)
1 cup C&H organic sugar
1/2 cup Tropical Traditions coconut oil
2 eggs
1 teaspoon homemade vanilla extract
1 teaspoon ground ginger(we have been buying Simply Organic or Frontier for some of her spices and herbs)
1/2 teaspoon ground clove(feel free to add whatever spice you like, ginger and clove are Abby's safe spices so we stick to them)

1 unbaked gluten free pie crust(Tropical Traditions shortening, gf all purpose flour blend, salt, a bit of sugar, 1 egg,some water and roll between 2 sheets of parchment)



Preheat oven 425

1) soften coconut oil

2) Make pie crust and chill

3) In bowl combine coconut oil, eggs and sugar. Then add pear sauce,vanilla and spices. Blend well.

4) pour into chilled crust.

5) bake at 425 for 15 minutes. Reduce heat to 350 and bake for another 30-40 minutes. Very much like baking pumpkin pie, you want to make sure it has set through to the center. You may want to cover your crust halfway through if browning too quickly.


Friday, May 20, 2016

Teff Molasses Cookies




While I like baking with rice flours we think the hubby's gut isn't so fond of rice. Figured the best way to experiment with baked goods that were rice free would be best starting with cookies.

It was a good call. The teff has a slight nuttiness that went very well with the spices and molasses.

These were definitely a make again cookie. Honestly, we could not tell that we had skipped the rice flour. Now to see if the Hubby's gut liked them as much as Abby's did!

Molasses,Teff, coconut oil, are all great ingredients. The spices, especially the ginger are helpful in aiding digestion.

You could probably reduce the sugar but we thought they were great with the current measurements.

If I get lucky and there are some left tomorrow, I think loading them up with coconut milk ice cream for ice cream sandwiches will be amazing!



1 Cup Teff flour(I used Ivory but brown would be equally as good)
1/2 cup potato starch
1/2 cup tapioca starch
1/2 teaspoon guar gum(or psyllium husk powder)
2 teaspoons baking soda
1/2 teaspoon pink himalayan salt(or whatever is safe for you)
1/2 cup Tropical Traditions Coconut oil(softened)
1 egg
1/3 cup C&H organic cane sugar(plus a little extra for rolling the cookies)
1/3 cup packed homemade brown sugar(cane sugar plus blackstrap molasses)
1/3 cup Plantation organic blackstrap molasses
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon cardamon


Preheat oven to 375

1) In bowl cream together coconut oil, sugars, egg, blackstrap molasses and spices.

2) Add flours/starches, baking soda, salt combine well. Should be a very firm dough.(if not firm you can add a bit more potato starch)

3) roll into small balls(they spread)and roll the balls in cane sugar.

4) place at least a couple inches apart on parchment lined cookie sheet. CHILL(if you use coconut oil I always chill before baking)

5) Bake for 8-10 minutes.



Thursday, May 19, 2016

Coconut Cookie Bars





Seems like most of the more intense flavored coconut desserts all call for "coconut extract" Which when you are corn and chemical free is a HUGE NO-No!!!

We have all probably either wondered about buying some of the coconut cream concentrate or we have bought it and it now sits in the cabinet. It packs an intense coconut flavor which works perfectly to get a strong coconut flavor so you can avoid the icky corny and chemical flavoring. I mixed it with palm shortening to get a better texture for the frosting. I suspect some toasted coconut butter(homemade of course)would work as well to provide that great coconut flavor.

These are very very sweet so I suggest cutting them into small squares. The next time I make them I may use toasted unsweetened coconut flakes on top instead of the sweetened, we LOVE super sweet but these may have been over the top for us!




For the Bars:
2 cups all purpose gluten free flour
½ tsp homemade baking powder(2 parts cream of tartar, 1 part tapioca starch, 1 part baking soda)
3/4 tsp pink himalayan salt(or safe for you)
½ cup Tropical Traditions(Gold)coconut oil, soft
1 cup C&H organic sugar
2 large eggs
1 tsp homemade vanilla extract


For the Frosting:
3 TBS Tropical Traditions coconut cream concentrate , softened
2 TBS Tropical Traditions Palm Shortening
3 TBS Homemade coconut milk
1 TBS Homemade vanilla extract
4 cups homemade powdered sugar
1 cup homemade shredded sweetened coconut, (see below how to make your own)

Preheat to 375 degrees.

In a bowl, combine your flour, baking powder and salt. Set aside.
In another bowl, cream together your coconut oil and sugar for about 3 minutes until light and fluffy.
Add in your eggs and vanilla extract and stir until combined.
Then combine your flour mixture with the creamed ingredients. Dough will be crumbly.
Press the dough evenly into a parchment lined 9x13 baking pan.
Bake for 14-15 minutes until barely a golden color.
Allow to cool completely.

Mix together your coconut cream concentrate,Palm shortening, coconut milk, vanilla extract, and powdered sugar for your frosting until nice and creamy.
Spread your frosting evenly over the top of your cooled cookie bars.
Sprinkle shredded coconut evenly over the top.
Slice into squares and serve.

How to sweeten your coconut flakes:

Lightly sprinkle coconut flakes with water. Sprinkle a few tablespoons of homemade powder sugar over the moistened flakes and mix well- done.

Saturday, April 30, 2016

Manioc Flour Cookie


Farofa made with the coarse Manioc flour(from yuca)is one of our favorite go to foods, I toast the flour in coconut oil and saute shallots(when Abby tolerates) and add scrambled egg at the end- it is truly remarkable and I think if you search my blog you will find my recipe.

At many latin and International Markets you will find an assortment of Manioc flour. I look for the coarse(reminds me of a cross of breadcrumbs and cornmeal)and make sure it isn't instant or pre seasoned. (You can also find it on Amazon though the price is steeper)


It is one of the ingredients I keep in my pantry religiously.

For the last week Abby has really struggled with a lot of GI upset, nothing wants to stay in.. We scaled back to a few of her safest foods and even then it isn't staying in her. With the storms, hayfever and more I suspect she is just having a full on mast reaction.


Needing something, anything as a vehicle for some much needed sugar I decided to try cookies with the manioc- and to my surprise they turned out very very well. For Abby anything from yuca/cassava her body tends to be very happy with, same with arrowroot.

They are "different" as in a texture, but they have got a nice crisp in the oven and the ingredients are simple.Like a vanilla wafer with a bit of texture. They worked very well for her with essential ginger tea. I am already thinking these would be terrific as sandwich cookies, or cookie crumbs for pie crust making.


1 cup manioc flour(I ran mine through the blender to grind it smoother, inbetween flour and cornmeal for texture)
1/4 cup tapioca starch(plus some for dusting your parchment)
2/3 cups C&H organic sugar
1/2 teaspoons pink himalayan salt(or safe for you)
1/2 teaspoon homemade baking powder.
1 teaspoon homemade vanilla extract
1 egg
1/2 cup Tropical Traditions Palm Shortening(Next time I will try Tropical Traditions coconut oil, I suspect it will work well)

Preheat oven to 350

1) In bowl combine manioc flour, tapioca starch, sugar, and salt.

2) cut in the shortening into the flour mix.

3) To the mixture add vanilla, egg and mix until it combines into a dough.(if too soft add a touch more tapioca starch, or if too dry a touch of water, but because of the texture of the manioc even after grinding some it tends to crumble. You should be able to use your hands to press it into a ball that rolls out well)

4) Lightly dust a sheet of parchment with tapioca starch and a light dust on top of the dough before covering with a second piece of parchment. Roll to about 1/4-1/2 inch thick(mine were thicker)

5)cut with cookie cutter and place on parchment lined cookie sheet- place in freezer for about 10 minutes.(I embossed each cookie with a piece from my mooncake kit.)

6) Bake for 10-12 minutes until lightly browned.

Friday, April 1, 2016

21st!

In just a few days Abby will be 21.


Of course I have been looking back over the years and remembering each and every wonderful stage she went through- newborn,toddler, childhood,teens.. and each memory is one that has filled my heart for 21 years now.

After our first child we were not sure we wanted a second. Not because our oldest was anything other then a gift but we were sooo young and so poor and I still remember the panic of just trying to figure out how to buy diapers.

We made the decision to have Abby(her sissy was an unexpected gift!) and she completed our family, our hearts. Each day I wake up and still want to pinch myself at my good fortune. Over 25 years of a great husband and amazing daughters. Through thick and thin we are closer today then ever, I have truly won life's lottery.


Over the past few months I have had a lot of different feelings and thoughts. Generally I try to be upbeat(or outraged and angry!) when I post but recently not sure if it is simply the approach of "empty nest" or maybe just another stage in "living" as a parent with a child with a chronic disease. I have felt a certain sadness as this birthday approaches.

The triggering event for me was a few weeks ago. Abby has carefully saved money monthly for a year to buy a macbook pro for herself. Finally, she had enough saved up. We talked about her going to the Mall to the apple store to buy it. We could help her shower the day before. She could wear a mask.. gloves if needed! With the wheelchair just maybe she could enjoy the outing without triggering, without catching every virus hiding in the mall. Of course even at best she would be exhausted and flared for a few weeks, but certainly worth it, right? She should get the enjoyment and anticipation of slapping her hard saved money on the counter. As the big day approached it was clear she wasn't up for it. But, like always she was okay with it. She wasn't stressed at all and pointed out that really computer shopping wasn't ever her thing and she was sure her Sissy and Dad would enjoy making her purchase for her. Zen, just such an incredibly easy going person who always can let the small stuff go and appreciate all the good. I think that is what made it worse for me. Maybe reality? It isn't normal for ANY 21 year old to save that much money and be fine and not disappointed about the big purchase.. but Abby she isn't any normal 21 year old,between her incredible and gentle spirit and being chronically ill she tackles the world differently.

So to compound my feelings the Hubby and oldest got the computer home and were excited for Abby to see it. Instead she was tired and headed for a nap with a promise to open it later.. each day we asked and finally her sister opened it. She just did not have enough go-go to dedicate to unwrapping all the plastic,casing and boxes that were entailed. Not enough energy to focus to learn how to use it. Granted, part of it is she has always been incredibly patient as a person.. all those Christmas mornings she would always take her leisure in slowly and savoring each and every gift.. she was one of those little ones who was happy opening one at a time to play with and dragging the unwrapping out throughout the day or week if she could! The rest of course would tear into everything and drag her back to the tree to "hurry up!" so the rest of us could open another.. she never got upset about us making her do it our way.. but I often wonder if as a child if I let her unwrap at her leisure if she would even be done by July? :-)

The computer (weeks later) is unwrapped and sitting unexplored and still unused. Just too tired and not worth the energy right now. She will get to it eventually I am confident since her primary laptop is dying a slow and miserable computer death, but the whole experience really highlighted what Abby so patiently deals with daily. When you are too tired to be excited about opening a long awaited carefully saved for purchase?

More then anything else that has happened in the past 5 years this hit me. It highlighted the losses for her. It highlighted my role in her life and my feelings of helplessness to give her the world on a platter.. heck, even if I could offer the world to her on a platter she doesn't have the energy to lift that fork and tackle it. I suspect my feelings right now are highly impacted by the "end of an era". Abby is our baby and she is now 21 and I know the days of littles running through the house are somehow officially over and I am not wanting to let that part of myself go quite yet. Perhaps that is why there are 10 new chicks in my garage! Or why I am determined to feed the stray cat that wandered in the barn horribly thin or the stray scared dog that hopefully waits for me to bring it some food. I think though also it is a stage in our journey with Abby, one that I hope passes quickly for me!

Abby is remarkable. Each day is joyful for her. She has connected to the world in a very different way then someone who isn't chronically ill but just as vivaciously. She owns her world and has grown into such an incredible person, an adult. Kind, patient,deeply feeling, thoughtful, never angry or catty.. she ALWAYS see's the world and the people in it in the very best light and she is happy. She continues to teach herself various languages and her depth of knowledge in cultures, history, politics, and more are beyond most 40 year olds I know. Add to that she is so gentle , so patient and kind, oh and beautiful too! Somehow she got the best of all of us.

Perhaps with her gifted approach we have given her the world on a platter. But, her world, her platter, and her fork are just so creatively created and customized for her that she is able to have that sense of fulfillment. Square pegs never fit in round holes, and I forget that she is an expert in shaving off those sharp corners and making everything a custom fit for herself,another gift of hers.

Our whole family continues to be grateful for her general stability. The move has definitely been the right one. The well water continues to be such a huge positive! When she does have the energy to shower she can without it causing anything other then fatigue. Her kidneys continue to have small flares a little too often for my comfort but no regular major flares for a few months now. She has had a significant increase is bruising and this time of year hives are just a given! Considering the trees,fields here she hasn't been as reactive as I suspected she would be. We worry about her being rested as feeling well rested seems always right out of reach for her, but she manages it so well and rarely let's it bother her.

We have revisited a few foods recently that she is tolerating well. We have opted to keep them as rotational to hopefully keep them! :-)

While birthday 21 will likely be at home in pj's like the past 6 or so birthdays it will be celebrated with joy.

Abby is one of the lucky ones! The continued stability is very promising. Her unique biology leaves the door open, one day perhaps sooner or later she will gain rather then just holding on. Better then that, healthy body or sick body, she is remarkable and at 21 it is just beginning! Instead of the "normal" 21 year old things that are so predictable she gets to adventure into the unknown! A journey waiting for her to create. I don't doubt for a second that like Abby it will be remarkable.

Happy 21st Birthday Abby!


Thursday, March 17, 2016

Dr. Afrin Wrote a Book!!! (World expert on Mast Cell Activation Syndrome)

I think the entire Mast community is buzzing about this book and most of us are holding our breath waiting for Amazon deliveries this week!


This is one of those books you won't need a review to be convinced to buy- it is going to be good! Going to be EXCELLENT!




Amazon Link to Buy the Book!

Wednesday, March 16, 2016

Cajeta! but with Coconut Milk.


For the last year I have noticed a lot of Cajeta being sold at the farmers market.. I can see why, sweet, rich and caramelized goats milk... what is not to like?!?!?


Well unless you are allergic to goat's milk.


Finally got around to making a batch with coconut milk.

The original recipe I found called for 1/3 cup scotch or whiskey so I just added 1/4 cup of our homemade vanilla extract(potato vodka.)

Worked great! Intensely vanilla flavor worked great with coconut milk flavor.




On ice cream, cakes, pancakes, muffins.. off the spoon! Great stuff to have in the fridge.



Coconut Caramel(Cajeta)

1 1/4 cup coconut milk(minimum of 60 coconut fat or evaporate it first)

1 cup C&H organic cane sugar

2 Tablespoons Tropical Traditions Palm Shortening

1/4 teaspoon baking soda dissolved in 1 Tablespoon water

1/4 cup homemade vanilla extract(I use potato vodka)


1) In large heavy bottomed pot combine coconut milk and and sugar.

2)Bring to a simmer stirring with spoon to dissolve sugar.

3)Add the baking soda/water. STIR! IT will foam up!

4)When bubbling stops reduce heat to a low simmer and add your vanilla extract.

5)Stir continually until it is thick enough to coat the back of the spoon(20-30 minutes). The color will have darkened as well.

6) Pour into jars and seal tightly. Will keep in the fridge for at least a couple weeks. (if it lasts that long!)

(If it thickens too much when cold, just gently warm to eat)

Tuesday, March 8, 2016

Anything is better in a Bundt Pan!


I was cleaning out the freezer over the weekend and ran across a container of sweet potato puree. I know pumpkin/sweet potato is more of a fall and winter food, but had to use it up.

Things have been busy around here and I just haven't had the time to experiment in the kitchen lately. I was in a hurry with this one and grabbed the bundt pan to make it more interesting. I think I have seen about anything and everything baked and cooked in a bundt pan. I have seen stuffing and meatloaf, jello, and of course cakes. One of those kitchen pans that can be used to prepare any number of dishes so a good one to have in your collection.

This one turned out like a tender and more delicate crumb coffee cake. What we really appreciated about it was that when covered tightly it lasted a few days without the normal gluten free issues with quick staling. I suspect it was the sweet potato that kept this cake fresh longer.


Sweet Potato Bundt Cake:


1 cup organic C&H cane sugar
1/2 cup honey(or no honey and 1 1/2 cup sugar)
1 cup grapeseed oil
3 eggs
1 1/2 cups sweet potato( or pumpkin) puree
3 cups gluten free all purpose flour
1 teaspoon guar gum or psyllium husk powder
1 teaspoon baking soda
1 teaspoon baking powder(homemade)
1/2 teaspoon salt(safe for you)
1 teaspoon ground ginger
1/2 teaspoons clove (Or a couple teaspoons of pumpkin pie spice or spices of your choice )


Well greased Bundt Pan
Preheat oven to 350


1) In one large bowl combine all dry ingredients.


2) In second smaller bowl combine all wet ingredients.


3) Pour wet ingredients into dry and mix until completely blended.


4) Spoon into Bundt pan and bake for 40-45 minutes(or until knife comes out clean).


5)Allow to cool for about 5-10 minutes and then flip out of pan.

6) I glazed with some homemade powdered sugar and coconut yogurt- but optional.
 
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