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Tag Archives | dairy free
National Pie Day is today. Yes, I know it isn’t 3/14. But the American Pie Council says that it is today, and who can argue with them? This gluten-free blueberry crumb pie was actually made for my husband last Friday as a congratulations for getting through a very busy week at work. We have so […]
I wanted a simple, quickly mixed and fast to prepare muffin for those school mornings. This one fits the bill. By combining the dry cereal mixture with the milk, then allowing it to sit for a few minutes, you alleviate the crunch of uncooked grains but retain the nice toothsomeness. Feel free to make it […]
This month, we’re reaching into the past for Vintage Side Dishes. You know, the ones that are truly missed when they aren’t on the table, glances from your brother to the aunt who always spends the morning creating the vegetable. The traditional ones of your youth, like these stuffed acorn squash. Cooking a welcoming Thanksgiving for […]
When you have those lonely brown spotted Appaloosa bananas on the counter, do you feel a pang? My frugal soul cringes just a bit when I have a few bananas that look like these. I know I could mix up a batch of pancakes, or muffins. But my long time goal has been a crisp […]
When the winds are blowing and my house might lose power, I make chicken and dumplings in my stockpot. Even when the storm is Hurricane Sandy, clear across the country. I make chicken and dumplings. Because soup is hot and wet, filling, comforting, a way of saying that all will be ok. Although Hurricane Sandy […]
This seems to be the last blast of summer in the Pacific Northwest. The time when all foods start to turn toward orange like butternut squash and pumpkin. The time when baking is a thoroughly enjoyable pastime, warming hearts and the kitchen too. I’m not quite ready to let go of the amazing […]
When a good friend asked me recently for a killer gluten-free, dairy-free cake recipe for a friendly competitive potluck, I considered.
Time is short for construction, the party is Saturday, but the friend who wants to make this cake is willing to try anything truly spectacular.
Then again, battling the heat and standing time of a potluck situation would make that a bit risky.
As lovely as a pie might be, spectacular isn’t an adjective I use to describe most.
Tough to transport and how to add that wow factor?And then it hit me.
This amazing cake I had made for a baby shower would be perfect!
Bob’s Red Mill Almond meal for the flours
Whole organic oranges for flavor, moistness and texture
Eggs for lift.
Elegant, pretty and perfect!
Well, almost perfect. The flavor is amazing but the appearance is quite plain.
Flourless Dairy Free Almond Orange Cake with Dairy free Ganache, a set on Flickr.
So I debated the trick of stenciling the cake top, but even that didn’t have the true wow factor.
Danielle also loves chocolate, but her dairy reaction means that she is limited to the dark kind.
So I decided to combine the cake with a dark chocolate robe of dairy free ganache.
Dark, sexy chocolate makes everyone want a piece.
I love the surprising pop of orange color when you cut into this cake.
And you will too.Feel free to let it sit a day or so, it gets even better. I didn’t want to give away the secret so I didn’t add chocolate dipped orange peel to the decorations, but you can.
Competitive potluck? There is to be a judging of the various entries and a prize awarded for the people’s choice.
I’m betting on this one. How about you?
|Flourless Almond Orange Cake with Dairy free Ganache||
#ratingval# from #reviews# reviews
- 2 Organic Valencia seedless oranges approximately 535 grams
- 4 eggs
- 215 grams (1 cup +1 teaspoon ) organic cane sugar
- 300 grams (3 cups) almond meal
- 10 grams 1 ½ teaspoons baking powder
- Cover oranges with water and bring to a boil.
- Turn down the heat and simmer for 15 minutes
- Drain the oranges
- Cover them again with water
- Bring to a boil
- Turn down the heat and simmer for 15 minutes, this reduces the bitterness of the oranges
- Allow to cool.
- Remove the peel of the each orange with a paring knife, leaving as much pith (white part) on the orange.
- Place the peel in the bowl of a food processor.
- Remove the pith and discard,
- Section the orange, remove the center core.
- Add sections to the food processor.
- Puree the oranges till smooth.
- In a mixing bowl, beat the eggs till well combined.
- Add the sugar and beat till light and fluffy.
- Fold in the almond meal, oranges and baking powder.
- Smooth the batter into the prepared springform pan.
- Place on bottom rack of the oven for 55-60 minutes or till a toothpick comes out clean.
- Allow to cool completely before glazing with [url href="http://www.gfdoctorrecipes.com/dairy-free-ganache/"]Dairy Free Ganache[/url]
The reentry to normal life post BlogHer Food conference is a bit extreme.
Coming home to my comfortable, casual and cluttered home is a bit of a shock.
I’ll be writing more, once I get my cup of tea.
|Appaloosa Banana Pancakes-Dairy Free, Corn Free, Gluten-Free and Honey Sweetened.||
#ratingval# from #reviews# reviews
- 3 eggs
- 2 appaloosa bananas
- 50 grams raw buckwheat flour- grind your own green groats in a coffee grinder for this flour or substitute ½ teaspoon xanthan gum
- 100 grams [url href= "http://www.gfdoctorrecipes.com/recipes/whole-grain-flour-mix.html"] whole grain flour mix [/url]
- 100 grams [url href = "http://www.gfdoctorrecipes.com/recipes/white-flour-mix.html"]white flour mix|[/url]
- 30 grams honey
- 10 grams golden flax seeds – ground to powder
- 5 grams vanilla
- 10 grams baking powder
- 5 grams baking soda
- 50 grams light olive oil
- 150 grams unsweetened almond milk
- Preheat griddle till a drop of water sizzles and evaporates
- Grease lightly with oil.
- Beat together the eggs and bananas,
- Add remaining ingredients and blend well.
- Pour in puddles onto prepared griddle.
- Turn when the bubbles rising inside the pancakes begin to pop.
- Serve with maple syrup or creamed honey.
Most people are fortunate enough to simply go to their neighborhood store, pick up a loaf of unsliced bread for stuffing, or a bag of big croutons and call it good. For us gluten-free folks, that is rarely an option, although in a pinch I have been known to cut up a loaf of Rudi’s […]
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