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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