Feeds:
Posts
Comments

Posts Tagged ‘Gluten free’

Nobody ever tires of chocolate cake.  This one comes out especially light and fluffy….great for special occasions.

Just slather with a quick chocolate frosting or divide the batter into two pans, and put a generous layer of cream cheese frosting between two layers to make it extra special. Or do both!

You could even make it dairy free.

Every guest will just love this one, even those with zero allergies.

rich chocolate cake

Ingredients

2 cups Grandma’s Gluten free Flour

1 1/2 cups sugar

1 cup water

1/2 cup butter / margarine

1/2 cup oil   (Use 2 Tablespoons less oil if you are using the substitute mixture for Egg Replacer)

1/2 cup buttermilk (for dairy free use 1/2 cup soy milk with 1 teaspoon lemon/lime juice)

Egg Replacer equivalent to two eggs. (If egg replacer is not available, whisk together 3 Tablespoons water, 3 Tablespoons oil plus 2 level teaspoons baking powder)

4 Tablespoons unsweetened cocoa

1 teaspoon baking soda

3/4 teaspoon salt

1-2 teaspoons vanilla

Method

Pre heat oven to 350F or 180C

Bring to a boil– water, cocoa, oil and butter/margarine.

Remove from heat

Add vanilla, buttermilk and pre mixed egg replacer / substitute mixture

Sift together flour, sugar and baking soda.

Gradually fold into the liquid mixture.

Use hand mixer to make a smooth batter, if necessary.

Spoon into 2 eight inch pans.

Bake 40-45 minutes or until knife comes out clean.

Frosting

3/4 cup confectioner’s sugar

3 Tablespoons milk

3 Tablespoons oil/butter

1/2 cup chocolate or vanilla chips

Bring to a rolling boil and continue to boil for one minute.

Remove from heat, add chocolate/vanilla chips and beat well

Add 1 teaspoon vanilla if required.

Using a broad spatula dab half the frosting onto one cake while still warm. Place the second cake on top.

Use remaining frosting to cover the top cake.

Simply delicious!

Cream Cheese Frosting ….a great option

Using a whisk or hand mixer, beat together—

1 cup cream cheese

1/2 cup butter, softened

1 1/2 cups confectioner’s sugar

1 teaspoon vanilla extract.

Absolutely yummy.

Read Full Post »

This is a good, healthy, after school snack, or a great side dish to serve with a meat/ vegetable entrée.  Make it ahead of time and warm on a skillet or in the oven before serving.  While potato and cheese are wonderful comfort foods,, the addition of quinoa enhances overall nutritional value, making it both wholesome and tasty.

 

Quinoa Potato Croquette

Ingredients

  • 1 1/2 cups boiled and mashed potato
  • 3/4 cup cooked quinoa (use about 1/4 cup uncooked quinoa grain to prepare)
  • 1/2 cup shredded mozzarella-cheddar cheese mix  (use shredded soy cheese for a dairy free version)
  • 1/3 cup finely shredded carrot
  • 2 Tablespoons finely chopped parsley
  • 1/4 teaspoon finely chopped jalapeno pepper (green chilly)—optional
  • Salt and pepper to taste

Method

  1. Preheat oven to 375 F
  2. In a large bowl, combine all ingredients and mix them well together.
  3. If mixture feels too soft to work with, add a tablespoon of oat flour and knead it well.
  4. Make 12 –14 balls and roll them between your palms to form an elongated shape.
  5. Place in single layer on a parchment lined baking pan or lightly grease the pan and place the croquettes.
  6. Bake 25 –30 minutes or till croquettes are golden brown in color and feel crisp on the outside.
  7. You may need to roll them over with an oven proof spatula after 15-20 minutes of baking and bake further for 10-15 minutes.
  8. Remove from oven and let cool just a little before serving.

Alternately, these croquettes can be pan/skillet grilled on medium-low heat.  Drizzle a little oil on pan/skillet, and allow oil to heat before placing croquettes

Turn over as sides brown.

Remove from heat, and place on serving platter.

Serve with lettuce, tomato, onions or any salads / veggies of your choice, or just serve as finger foods with a dipping sauce of your choice.

Read Full Post »

This recipe works like magic.  Once you prepare the basic dry mix, your ten year old will be able to do this all on his/ her own.  All it takes is a minute to mix water into the cake mix, and another minute in the microwave oven.  Before you can say ‘abracadabra’ the cake is ready to eat!

To Prepare the Cake Mix–

  • 2 cups of any store bought Gluten Free Chocolate Cake Mix
  • (The Gluten Free Fudge Brownie Mix also works)
  • 1 cup of my “Grandma’s Gluten Free Flour Mix”  (see Basics, or scroll to the top of the Cakes, Cookies and Desserts Section.
  • 1 Tablespoon cocoa
  • 1 Tablespoon sugar, or to taste (my grandkids prefer it without any sugar added—ready mixes are highly sweetened)
  • 3 teaspoons Egg Replacer
  • 1 level teaspoon baking soda

Store mix in a clean, dry container.

Note:  I add “ Grandma’s GF Flour Mix” for better texture and for adding some nutrition.  It also reduces the excessive sweetness of ready mixes.

 

Magic Microwave Cakei

 

To Make the Cake

  • 3 Tablespoons prepared Cake Mix
  • 2 Tablespoons water
  • 1 teaspoon oil

Mix all ingredients in a bowl. Add a little extra water if mixture is too thick. Spoon mixture into two small ramekins, or in a microwave safe cereal bowl.  Microwave for one minute.

Let cool for a couple of minutes, and ENJOY.

Tastes great topped with whipped cream or ice cream.

 

NOTE:

If Gluten free Chocolate Cake Mix is not available where you live–

  • 2 cups “Grandma’s Gluten Free Flour Mix”
  • 1 cup oat flour (use regular breakfast oats and place them in dry grinder to make flour)
  • 1 cup sugar or to taste
  • 1/2 cup scant (a little less) unsweetened cocoa
  • 3 teaspoons Egg Replacer (Alternately, use 2 teaspoons baking powder)
  • 1 level teaspoon baking soda.

Mix all dry ingredients well and store in a clean, dry, airtight container.

To make the cake

  • 3 Tablespoons cake mix
  • 2 Tablespoons water (add a little extra if needed)
  • 1 teaspoon oil
  • 1/2 teaspoon vanilla extract.

Spoon mixture into two ramekins or in a microwave safe cereal bowl, place in microwave oven for 1 minute.

Let cool for a couple of minutes, and your magic 3-2-1 cake is ready to eat!

Read Full Post »

%d bloggers like this: