This is chocolate cake for even the most particular diet. To start, it has no chocolate, although you could use cocoa powder just as easily. Needs no rice flour. No butter, milk, yeast or soy. Amazing! This is a staple in our house -- the kids call it "ice cream cake," because it has a shine to the top that resembles ice cream.
This really is a carob cake and if baked properly, comes out full and moist.
Ingredients
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1 cup sorghum flour
1/4 cup tapioca flour/starch
1/4 cup potato starch (others will do too, but potato adds moistness)
1/2 cup sugar
1/2 cup carob powder (make sure it's free of soy and is gluten-free)
1 tsp baking soda
1 heaping tsp xanthan gum
1 tsp salt
1/2 cup canola oil
1 1/2 cups water
Spectrum Organic Shortening
Heat oven to 350.
Mix dry ingredients and stir until well combined.
Add oil and water.
Beat with electric mixer.
Grease an 8x8 baking pan with the organic shortening and do the sides.
Pour batter into pan.
Give kids the beaters.
Bake on 350 for 25 minutes. When done, it will not be completely baked through the middle, but this is a key part of making this because it will continue to self-bake out of the oven. In the end, it will be completely baked through, yet remain moist. (If you do this and it still seems unbaked in the middle, next time, add 5 minutes to the baking cycle.)
I store this in the summer in the fridge with plastic wrap. In the winter, it's OK out.
You can make two at a time by doubling the recipe and freezing one.
You can also make this into a birthday cake. I've split the recipe between two round cake pans. You can easily make icing -- I just make a simple one out of powdered sugar and water with a little oil or the shortening -- not too much.
10.25.2006
10.24.2006
Spicy chicken
The kids have called this fish, but lately they're realizing it's really chicken. So, we're starting to call this spicy chicken.
I buy farm chicken twice a month, usually a few pounds at a time. When I get home, I wash the chicken breasts, slice them into strips, and boil them. When cool, I freeze them in 1 lb packages.
Pull a package out the night before you want to use it. One package is enough to feed two kids for two nights.
Cut the strips into "nugget" pieces.
In a bowl, mix 1 tsp salt, 1 tbsp chili powder, 1/4 tsp hot pepper powder, 1/4 tsp cumin, 1/4 tsp onion or garlic powder.
Heat a nonstick pan to medium high heat. Add 1 tsp of canola oil to the pan.
Stir the chicken pieces into the seasoning mix and rub it in a little -- doesn't have to be coated like a deep-fried batter, just rubbed in.
Cook pieces in the pan until cooked through, no pink.
Easy.
I buy farm chicken twice a month, usually a few pounds at a time. When I get home, I wash the chicken breasts, slice them into strips, and boil them. When cool, I freeze them in 1 lb packages.
Pull a package out the night before you want to use it. One package is enough to feed two kids for two nights.
Cut the strips into "nugget" pieces.
In a bowl, mix 1 tsp salt, 1 tbsp chili powder, 1/4 tsp hot pepper powder, 1/4 tsp cumin, 1/4 tsp onion or garlic powder.
Heat a nonstick pan to medium high heat. Add 1 tsp of canola oil to the pan.
Stir the chicken pieces into the seasoning mix and rub it in a little -- doesn't have to be coated like a deep-fried batter, just rubbed in.
Cook pieces in the pan until cooked through, no pink.
Easy.
10.23.2006
A good morning
This is a good recipe for an all-purpose snack or a breakfast bar. My kids call these "cereal bars" and they easily could be modified.
Ingredients
------------
Flour mix: 1 cups sorghum flour, 1 cup chickpea flour, 1/2 cup potato starch, 1/2 cup tapioca flour/starch, 1/2 cup carob powder.
1 tsp cinnamon
2 cups water with 1 tsp lemon juice in it.
1 cup brown sugar (Wholesome Sweeteners brand is good)
1 tsp sea salt
1 tsp baking soda
3 tsp xanthan gum
Preheat oven to 350. Grease a baking sheet with Spectrum shortening (actually, I cover sheet with foil, and grease the foil because later, when done, it's easier to remove the bars.)
In a bowl, mix flour, cinnamon and xanthan gum.
In another bowl, mix water, lemon juice, brown sugar, salt and soda.
Stir wet mixture into dry.
Should resemble thick pancake batter but not runny. You should be able to spread it on the sheet with a spatula. If too dry, add water. If too runny, add starch.
Spread dough on cookie sheet. Bake 25-30 minutes. Let cool.
When cool, lift foil off the sheet. Peel the baked square off the foil. Then, put it back on the foil and use a pizza cutter to cut into bars. I freeze half.
Ingredients
------------
Flour mix: 1 cups sorghum flour, 1 cup chickpea flour, 1/2 cup potato starch, 1/2 cup tapioca flour/starch, 1/2 cup carob powder.
1 tsp cinnamon
2 cups water with 1 tsp lemon juice in it.
1 cup brown sugar (Wholesome Sweeteners brand is good)
1 tsp sea salt
1 tsp baking soda
3 tsp xanthan gum
Preheat oven to 350. Grease a baking sheet with Spectrum shortening (actually, I cover sheet with foil, and grease the foil because later, when done, it's easier to remove the bars.)
In a bowl, mix flour, cinnamon and xanthan gum.
In another bowl, mix water, lemon juice, brown sugar, salt and soda.
Stir wet mixture into dry.
Should resemble thick pancake batter but not runny. You should be able to spread it on the sheet with a spatula. If too dry, add water. If too runny, add starch.
Spread dough on cookie sheet. Bake 25-30 minutes. Let cool.
When cool, lift foil off the sheet. Peel the baked square off the foil. Then, put it back on the foil and use a pizza cutter to cut into bars. I freeze half.
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