Posts Tagged ‘Cast Iron’

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.

Cast-Iron Tamale Pie (Gluten, Dairy & Tomato Free!)

There are a few things that being tomato free has left me without… but not anymore! Mexican food here i come! I now have a gluten, dairy, AND tomato free red enchilada sauce recipe. The beauty of it is you can adjust the heat factor to your taste. I love love LOVE tamale pie, and I was a little hesitant to try it with the new enchilada sauce but I have to say that it was amaaaazing! I don’t know why i didn’t just try it before! LOL It’s now one of our favorite meals…even baby girl ate it up! You can use the sauce to make enchiladas or use it in other recipes, but it sure is nice to have it as an option! Make up a batch and stick it in the freezer to have it ready to use. The cast iron pan makes a huge difference too! That’s my new love these days, so there will be many more cast iron recipes to come! Including…. cast iron deep dish pizza! OMG soooo good! Ive been trying lots of new recipes these days, as I have finally found some time and energy… with a little one running around its been kind of hard to experiment outside of our few go-to meals! Anyhow… I’ll leave ya to it…enjoy! 🙂

Cast-Iron Tamale Pie (Tomato Free)   (Printable Version)Tamale-Pie

Ingredients:
CORNBREAD
• ½ cup cornmeal
• ⅔ cup gluten free flour
• ½ teaspoon xanthan gum
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3-4 tablespoons canola oil
• ⅓ cup almond/coconut milk
• 1 egg
• 1 can of creamed corn
MEAT
• 1 lb ground turkey
• 1 teaspoon taco seasoning
TAMALE PIE
• 1 cup tomato free enchilada sauce (see recipe below)
• 2 cups of shredded sharp white cheddar cheese

Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, gum, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in corn. Pour into greased 10 inch cast iron skillet. Bake 20 minutes.
3. While cornbread is baking, cook the meat and add taco seasoning.
4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a toothpick and pour enchilada sauce over it. Top with ground turkey and shredded cheese, and cover with foil. Bake in oven for 20 minutes. Remove foil and bake about 5-10 minutes.
5. Let cool for 10 minutes before serving with desired toppings.

Tomato Free Enchilada Sauce
Ingredients:
• 2 Tbsp. canola oil
• 2 Tbsp. gluten-free flour
• 1 Tbsp. chili powder (up to 4 Tbsp. depending on your spice level!)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 cups chicken broth
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the broth, whisking constantly. Reduce heat and simmer 10-15 minutes until thick.

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