Try this moist and scrumptious gluten-free dessert that combines the traditional lemon and poppy seed combination with complementing almonds and coconut.
More and more people, both with wheat allergies and without, are discovering the health benefits of going gluten-free. In Gluten-Free Recipes for the Conscious Cook (New Harbinger Publications, 2010), Leslie Cerier presents more than 100 delicious recipes for easy-to-make, gluten-free, vegetarian meals. You'll learn to create delectable, high-protein breakfasts, dinners, desserts, and more, use organic and seasonal ingredients to put a fresh twist on your favorite family recipes, and come up with your own original gluten-free creations. In this excerpt, find a recipe for gluten-free lemon poppy seed cake.
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This recipe is a good example of how to use your creativity and preferences to create new variations. When I was dreaming up how to do a gluten-free take on the classic combination of lemon and poppy seeds, I thought almonds and coconut would be a delicious complement. The result is a cake that’s moist and scrumptious, with a fun interplay of flavors and textures. Zest the lemon before you squeeze the juice; it works so much better that way. Serves 6 to 8.
1 cup apple or peach juice
1/4 cup melted extra virgin coconut oil
1/2 cup maple syrup
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 tablespoon vanilla extract
3/4 cup finely ground raw almonds or almond flour
1/2 cup brown rice flour
1/3 cup poppy seeds
1/3 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
Preheat the oven to 350 degrees F. Generously oil a standard loaf pan or 9-inch round cake pan.
Whisk the eggs in a large bowl. Add the remaining ingredients and stir until thoroughly combined.
Pour the batter into the prepared pan and bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for at least 30 minutes before slicing and serving.
This excerpt is reprinted with permission from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier and published by New Harbinger Publications, 2010. Buy this book in our store: Gluten-Free Recipes for the Conscious Cook.
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