Archive for June, 2015

Cast Iron Sugar Cake (Gluten & Dairy Free)

I had yet to find either a boxed or from-scratch version of white/yellow cake that is both gluten and dairy free. They’re always too dry, too crumbly or too dense, etc… I wanted a light, fluffy, moist cake and I have finally found The. Perfect. Cake. I’ve always been a fan of cast iron baking, but now I’m truly convinced of its awesomeness! Everything i make in a cast iron pan turns out amazing, and this cake is super delicious in both flavor and texture. We used it for strawberry shortcake, but you could use it for any recipe that calls for a white or yellow cake i bet. I’m looking forward to using it to make a boston cream pie cake, one of my favorites, or a jello poke cake would be yummy too! I will admit, (only because Im preggo and can get away with it! LOL) that i had this cake for breakfast with fresh strawberries and raspberries on it, on more than one occasion… Its just that good! Its been so hot here lately (100+ degrees) that even with the AC on, I just stored this in the fridge and then heated it up for 20 seconds or so before eating. Lasts much longer that way, though that wasn’t really a problem, its that tasty! LOL So, get out your trusty cast iron pan and whip this up this weekend and enjoy! 🙂

Cast Iron Sugar Cake (Printable Version)Cast-Iron-Sugar-Cake

Ingredients:
• 1/2 cup coconut oil
• 1 cup coconut milk
• 1 1/2 teaspoons vanilla extract
• 2 cups + 2 Tbsp gluten free flour
• 1 teaspoon xanthan gum
• 1 1/2 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 large egg whites
• confectioner’s sugar for dusting

Instructions:
1. Mix together coconut oil and milk. Add in vanilla.
2. In a separate bowl combine flour, gum, sugar, baking powder and salt. Add flour mixture and blend well.
3. Add egg whites, beating just until combined.
4. Pour batter into a greased and floured (use a silicone pastry brush to spread out flour) 10 inch cast iron skillet.
5. Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness.
6. Let cool on wire rack for an hour before serving, lightly dust with powdered sugar, if desired.

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Chocolate Chip Pudding Cookies (Gluten & Dairy Free)

Even before I had to go gluten free, I never had much luck with chocolate chip cookies! They always turned out too flat, crispy, greasy, etc. but they got even worse with gluten free flour! I had pretty much given up on them, tried so many different recipes, each complete with an epic fail! Which is just too sad because i love chocolate chip cookies! After brainstorming what I could do to kind of thicken them up and hold them together better, I thought, pudding mix! After a quick trip to the store, I whipped up a batch of these little babies and voila! Perfection! I’m talking soft, thick, chewy, chocolatey goodness! And to make them dairy free, and healthier to boot, I used coconut oil instead of butter. These are amazingly delicious…and addicting! So don’t say i didn’t warn you! LOL Give these a try & enjoy! 🙂

Chocolate Chip Pudding Cookies (Printable Version)CC Cookies

Ingredients:
3/4 cup coconut oil
3/4 cup brown sugar
1/4 cup granulated white sugar
1 (3.4 oz) “Jello” Instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 (12 oz package) semisweet chocolate chips

Instructions:
Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, eggs and vanilla until creamy.

Gradually add in the flour, gum and baking soda. Beat on low speed until just combined. Stir in the chocolate chips.

Using a #40 cookie scoop, place cookies onto un-greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.
Yields: 2 &1/2 dozen cookies

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