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.

Monday, March 18, 2013

Lentil Lemon Snacking Cake(Gluten free, corn-free, soy-free, dairy-free)

(The color is brown because I used the brown teff flour in my gf flour blend)

Chickpea's are on rotation- and we are trying Lentils. We had to rotate the chickpea's as too much of anything always backfires with Abby and chickpea's are so essential to help her nutrition I could not stand the thought she may develop a reaction. Last year at the beginning of project elimination we tried lentils and it was not a good food for her. At the time her gut was still so wrecked from all the abuse of eating allergens and everything she really did not digest much well at all. When I introduced chickpeas we soaked,rinsed, soaked then cooked the heck out of them and pureed them smooth. Anything to make it a little easier for her body to process- we are hoping the same effort with the lentils is a go!

1 cup all-purpose gluten free flour
3/4 granulated sugar(domino's)
1/2 teaspoon baking powder(Hains or homemade)
1/8 teaspoon baking soda
Pinch of salt
1/2 cup coconut yogurt(Homemade,no store bought coconut yogurt is clean enough of corn for her to tolerate).
1/4 cup grapeseed oil
2 teaspoon grated lemon zest(Be warned! Often lemons are coated in wax or other products that may contain corn, some people in the corn allergy population react strongly to the various treatments- caution with organics as well)
1/3 cup fresh squeezed lemon juice
1 large egg
1/2 cup lentil puree( well soaked,well cooked lentils, pureed in the Ninja)
Garnish: Confectioners’ sugar(corn-free or homemade)

Instructions Preheat to 350 degrees.

You know the drill- mix all the "wet" ingredients including lentil puree, lemon zest, and coconut yogurt till well blended. Add the rest of the ingredients and mix till just smooth.

Pour batter into well greased 8 x 8 pan. Bake for 35-40 minutes or until a knife comes out clean or mostly so..

Allow to cool and sift top with corn-free powdered sugar. We preferred this cake chilled.(Honest, you cannot taste those lentils!)...

This morning we aren't sure about the lentils yet, nothing obvious but she has been flared with all the tree pollen so we are going proceed with caution- sure tasted great though!


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