Hey you, I see that gleam in your eye: You're adventurous. You're hungry for a foo challenge. You're looking to the perfect recipe to run up and slap you in the face and say “I'm the one you've be craving all our life! Right?
So I am deeply sorry, I can't help you with the recipe slapping part (one because I'm against violence in the kitchen and two because I am not a recipe), BUT I can help you with the adventure part, and the recipe challenge part, and, in my humble opinion, the crave-able recipe part! So how can I help you? By letting you help me! That's right, I kid you not, (to quote my brother). I'm going to be away for the weekend (the 15-16th) so I challenge you to: EAT CAKE! That's right, I challenge you to make the following carrot cake recipe and leave me a comment about your honest opinions on the recipe (e.g. taste, texture, how does it pale in the light for your family carrot cake recipe if so can you share you recipe with me?). So I challenge to to make, eat, and talk cake (just not with your mouthful)! Are you are ready to take the challenge?
Preheat oven to 177c (350f). Grease two 8" round cake pans.
Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently.
1 lb. Carrots, peeled
Sift together or using a whisk combine thoroughly until lump free:
1 cup Sorghum flour
1/2 cup Arrowroot powder 1/2 cup Brown rice flour 1 tsp. Salt 1 tsp. Baking soda 1/2 tsp. Cinnamon 1/4 tsp. Cloves, ground 1 tsp. Anise seed, ground (or add 1/2 tsp. anise extract in with the wets)
Combine wet ingredients at medium to medium-high speed:
4 Eggs, large
1/2 cup Applesauce or pureed pineapple 1/2 cup Walnut oil (or vegetable) 1 1/2 cups Sugar, specially fine or caster
Slowly incorporate dry ingredients into wet. Fold in carrots and:
3/4 cup Walnuts, between chopped and minced (optional)
3/4 cup Raisins (optional)
Pour batter into the two prepare pans and bake on the middle rack of the oven for 35-45 minutes, or until the sides of the cake begin to pull away from the cake pan.
Let cool completely and ice with cream cheese icing or leave plain.
Preheat oven to 350f (177c). Grease two, 20 cm. round cake pans.
Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently.
450 g. Carrots, peeled
Set aside carrots.
Sift together or using a whisk combine thoroughly until lump free:
135 g. Sorghum flour
65 g. Arrowroot powder 65 g. Brown rice flour 6 g. Salt 6 g. Baking soda 2 g. Cinnamon <1 g. (large pinch) Cloves, ground 2 g. Anise seed, ground (or add 1/2 tsp anise extract in with the wets)
In a separate bowl, combine wet ingredients at medium to medium-high speed:
4 Eggs, large
120 g. Applesauce or pureed pineapple 110 g. Walnut oil (or vegetable) 315 g. Sugar, specially fine or caster
Slowly incorporate dry ingredients into wet. Fold in carrots and:
80 g. Walnuts, between chopped and minced (optional)
110 g. Raisins (optional)
Pour batter into the two prepare pans and bake on the middle rack of the oven for 35-45 minutes, or until the sides of the cake begin to pull away from the cake pan.
Let cool completely and ice with cream cheese icing or leave plain.
Comments
These potato doughnuts are a modification of a recipe I found online some time ago. This recipe is certainly a hit with my sister and I hope they are with your too! Let me know what you think through the comments below or my contact page. So are these complicated? No! Yeah not only are these gluten free, gum free potato doughnuts but they are also EASY! So why not get cooking? I've augmented the recipe three different ways so that is better health wise for a wider range of blood types. The recipes I make is the first listed and the one included in the video above (this recipe is the one suited for types: AB, A & B secretors). I haven't yet tested the other two recipes however they should be just as tasty! I'm very sorry if you're type O as I haven't tailored a version of this recipe for your blood type. Why not? Well milk and yoghurt are avoids for the O's and I have found by experience that almond milk or other non-dairy milk alternatives tend to make dense products. If you want to try one of these recipes using almond milk or any other non-dairy milk alternative be my guest! But please leave me some feedback in the comments below as to how that worked for you. Type AB, A & B Secretors2 Eggs 3/4 cup Milk 1/4 tsp Nutmeg (B secretor use 1/3 tsp) 1/2 tsp Cinnamon (B secretor omit) 3 tsps GF Baking Powder (see comments) 2 cups Icing Sugar/White Sugar 1/2 cup Potato Starch 1 1/2 cups Rice Flour 1/2 cup Potatoes, mashed, cold, & w/o skin {High heat cooking oil, e.g grapeseed}
Type A Secretor2 Eggs 3/4 cup Yoghurt 1/4 tsp Nutmeg 1/2 tsp Cinnamon 3 tsps GF Baking Powder (see comments) 2 cups Icing Sugar/White Sugar 1/2 cup Tapioca Starch 1 1/2 cups Rice Flour 1/2 cup Squash, mashed, cold, & w/o skin {High heat cooking oil, e.g grapeseed}
Type A & B Non-Secretors2 Eggs 1/2 cup Yohgurt 1/4 tsp Nutmeg (B non-secretor use 1/3 tsp) 1/2 tsp Cinnamon (B non-secretor omit) 3 tsps GF Baking Powder (see comments) 1 cup Honey/Agave/Maple Syrup or 1/2 cup Stevia 1/2 cup Tapioca Starch 1 1/2 cups Rice Flour 1/2 cup Sweet Potato, mashed, cold, & w/o skin {High heat cooking oil, e.g grapeseed}
Thanks for reading and happy cooking,
Tamara Green
Place cookie sheets in oven and turn on to 350f. Whisk dry ingredients in a small bowl: 2 cups Oat Flour 1/2 tsp. Baking Soda 1 pinch of Salt 1 tbsp. Ginger Powder (the fresher the better) 1 tsp. Cinnamon, ground 1/2 tsp. Cloves, ground In another bowl cream together: 6 tbsp. Butter 3/4 cup Sugar, white Add: 1 Egg 1/4 cup Molasses, fancy 1 tsp. Orange or Lemon extract (optional) Fold in the flour mixture. Stir in until smooth:
Drop tablespoons of dough on a cookie sheet and space 3 inches apart. These are drop cookies, which means they will flatten themselves in the oven, so do not flatten them on the pan (unless you want extremely flat cookies, which will make them even "snappier"). Bake for 15 minutes. |
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Happy to meet you,
If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Categories
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