Saturday, April 18, 2009

Cake and Ice Cream for Shelly Yes, it is Gluten, Dairy, and Sugar free!!!!

When you can't eat most sweet treats sometimes you have to brainstorm a bit and experiment. Brandon's parents were visiting last weekend to celebrate Jesus' Resurrection, and we made a delicious cake and ice cream that we could all enjoy. It was the first time the four of us all ate the same dessert. It was tasty and fun. I will include the recipes on these... they are that good!!!

Apple Upside-Down Cake

Topping:
2-3 apples (peeled, cored, and diced)
1teaspoon olive oil
1 teaspoon cinnamon (I didn't measure this exactly)

Cake:
2 eggs
1/4 unsweetened applesauce
1/2 teaspoon cinnamon
3/4 unsweetened apple juice concentrate (make sure it is 100% juice they have it at Aldi!)
1 cup white rice flour
1/2 cup brown rice flour
1 1/4 teaspoons baking soda
1 teaspoon zanthan gum
honey optional

1. Preheat oven to 350 and locate an 8x8 glass baking dish
2. Make topping- toss together in bowl and spread into baking dish
3. In large bowl, combine eggs, applesauce, cinnamon, and concentrate; beat well by hand. Add fours and beat for about two minutes by hand. Stir in baking soda and zanthan gum quickly until mixed and pour over apple topping
4. Bake 30 minutes at 350 then 5 more minutes at 325
5. Remove from oven and cool twenty minutes. Loosen cake with knife and invert cake onto serving plate. Serve warm or cold. I drizzle a bit of honey over the cake when serving it for presentation and flavor. Store in airtight container in fridge or freeze


Ice Cream (major coconut flavor... add unsweetened cocoa or strawberries for other flavors!)

Part One:
1 can coconut milk (about 1 1/2 to 1/3 cups)
1 scant tablespoon powder stevia
2 tablespoons brown rice four
pinch salt
2 eggs

Part Two:
1 can coconut milk
1 teaspoon vanilla (pure and gluten free check label!!!!)

1. Scald one can coconut milk in a double broiler (or two pans as I did)
2. In separate dish mix flour, stevia, and salt. Take a small bit of scalded milk out of pot and mix with these tree to form a paste. Add paste to pot and stir until thickened
3. Cook covered on low for 10 minutes (I cooked it less as it thickened quickly)
4. In separate dish beat two eggs. Take a small bit of scalded milk mixture out of pot and mix to eggs. Add the egg/milk mixture back into the pot
5. Cook one minute to make sure eggs are cooked
6. Remove from heat and cool completely.
7. When cooled add second can of coconut milk and vanilla
8. Make in any ice cream maker... follow the directions for that maker. Freeze until difficult to turn freezer.
9. Serve and ENJOY!!!!

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