Cindy and I saw an owl- which flew right in front of her jeep going down the hill, and then through a tree. A big, beautiful, white- wing-stretched owl. What if she hadn’t left her house at the moment she did, stopped for me on the road, gone exactly that speed limit. I often marvel at such things.
Recipe of the Day – Chocolate and Vanilla Gluten-free Cake Mixes
Chocolate Cake Mix
1 c. gluten-free flour (157 g)
1/2 tsp. xanthan gum (unless your blend already contains it)
7/8 c. (70 g) cacao powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/8 c.(225 g) coconut sugar or panela
Vanilla Cake Mix
1 1/2 c. gluten-free flour
3/4 tsp. xanthan gum (unless your mix has it already)
1/2 c. haba or fine coconut flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. coconut sugar
Then add to either mix:
3 T. coconut oil
3 eggs , or 3 T. chia seeds soaked in 6 T. water
1 c. water
Directions:
- Preheat your oven to 350°F. Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the center. Add the oil, 3 eggs and water, mixing to combine well. Fill cupcake tin seach 2/3 of the way full, or transfer all the cake batter to the prepared 9-inch pan. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
- Chocolate Frosting
- Ingredients:
1/3 c. soaked dates (reserve the date water to make the frosting more creamy, if needed.)
1 tsp. olive oil
1 T. carob/cacao powder
dash salt and vanillaDirections: Cream in a personal blender. Put on top of cake. - Word of the Day – vi – I saw
- Tip of the Day – Using water in your gluten-free cake mix, makes it much lighter than milk or milk powder. I’ve been doing it for about 20-30 years!
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