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.

Wednesday, December 5, 2012

"Sansa" Lemon Cakes- Gluten free,dairy free, corn free, soy free

Long story short- Abby and I spotted a recipe for "Sansa Stark" Lemon Cakes. Sansa Stark is a character from the Game of Thrones Series.

Abby has been on a lemon kick and this time of year usually means lemon bars, which I intend to make allergy free soon, but we "had" to make these.

When I look at recipes I really hunt for the ones with the least amount of wheat flour. I have found that less then 1 cup of wheat flour means I can simply substitute an equal amount of gluten free flour without changing the textures. These turned out delicious but I only had large ramekins and really should have used smaller ones to get the "height" but did not affect the flavor one bit! Like a souffle these will fall some shortly out of the oven as well. They reminded me of lemon curd, very smooth, rich and not too sweet(which we usually want,but these were meant to be about the creamy lemon and not the sugar). YUM! If you can have corn-free powder sugar a little sprinkled across the top would make a lovely presentation.

1/2 cup sugar plus additional for dusting ramekins
2 eggs, separated
3 tablespoons plus 1 teaspoon gluten free all-purpose flour
Pinch of salt (we use pink himalayan)
2/3 cup coconut buttermilk***
2 1/2 tablespoons fresh lemon juice
Finely chopped zest of 1 1/2 lemons(Only organic, and I recommend really scrubbing the peel with baking soda and warm water first to remove any potential "wax" that often contains corn. Even then you may need to skip this if you have an extreme allergy to the corn in wax and just increase the lemon juice by another teaspoon.)

Heat the oven to 300. Grease(I used coconut oil) and lightly sugar 6 4-ounce ramekins. Beat the egg whites until they hold soft peaks then set them aside. Sift the sugar with the flour and salt. In a mixer, using the whisk attachment, combine the buttermilk, lemon juice, egg yolks and lemon zest.
Gradually add the flour mixture then fold in the egg whites. Divide the batter between the prepared ramekins. Place the ramekins in a water bath (set the ramekins in a larger pan; fill the pan with enough hot water to come half way up the ramekins) cover with aluminum foil.
Bake until the cakes rise and are almost firm, about 25 minutes then uncover and continue baking until the tops are lightly golden and the cakes spring back when touched, about 15 minutes more. Unmold and serve.

*** I first make coconut sour cream. 1 can of coconut milk from the fridge overnight. Remove the firm cream from the top of the can. Put the firm cream in a bowl and mix a couple teaspoons of Braggs apple cider vinegar into it. Once well mixed ready to serve- will firm up again nicely in the fridge for an hour.

To make "coconut buttermilk" I used 1/2 cup of the coconut sourcream. Added 2 teaspoons of additional lemon juice and then added hot water to fill the measure to the 2/3 cup mark- mixed it well and let it sit while I got everything else ready. A great substitute.


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