Gluten-Free Chocolate Applesauce Kitchen Sink Cake with Almond Glaze

Cake

Chocolate Applesauce Kitchen Sink Cake
Ingredients
1/2 cup butter
1 cup white sugar
1 cup applesauce
1 egg
2 cups Bob’s Red Mill GF All-Purpose Baking Flour
1 teaspoon baking soda
1 1/2 teaspoons apple pie spice
1/2 cup baking cocoa powder
1/4 cup dried cranberries
1/4 cup raisins
1/2 cup chopped walnuts
1/3 cup white chocolate chips

Cream butter and sugar together. Add applesauce and egg, and mix. Next mix in flour, baking soda, apple pie spice and baking cocoa. Last, add cranberries, raisins, walnuts and white chocolate chips and mix.

Grease and flour an 8 inch square pan. Pour batter into pan. Bake at 350 degrees F for 40 minutes, then check with a toothpick. Let cake cool while you make the glaze. May also be served without glaze.

Almond Glaze
Ingredients
1 Tablespoon butter or coconut oil
1 1/2 cups powdered sugar
2 1/2 teaspoons coconut milk
1/8 teaspoon salt
1/4 teaspoon almond extract

Melt the butter in a small sauce pan. Add powdered sugar, coconut milk, salt, and almond extract and mix until creamy. Drizzle on top of cake in whatever pattern you choose.

Serve and enjoy!

last piece!

Love, Cori!

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Gluten-free and Corn-free Fried Green Tomatoes

tomatoes!

Ingredients

Several green tomatoes, cut into 1/4-inch rings
Celtic sea salt
Ground pepper (I used green peppercorns)
2 cups gluten-free and corn-free flour (I used Bob’s Red Mill GF All Purpose Baking Flour)
1 Tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
2 eggs
2 tablespoons coconut milk
Oil for frying

DSC_0001

After cutting up all of the tomatoes, lightly salt and pepper them on both sides. Mix the flour, garlic powder, cayenne pepper and paprika in a bowl. Add another pinch of salt and pepper to the flour. In a different bowl, whisk the eggs with the milk.

First, dredge the tomatoes in the flour (covering both sides), then the egg mixture, and lastly back in the flour. Set finished tomatoes on a cookie sheet until done with this process.

Heat up some oil. (I used safflower oil in a frying pan about an inch thick.) I fried around 9 slices at a time. If you are using a proper fryer, do a few at a time. Flip tomatoes over after a minute or so. Then, place the done fried tomatoes on a paper towel-covered plate to soak up the extra oil. Finish the rest of the batch doing the same. When done, put the tomatoes back on the cookie sheet and bake them at 350 degrees F for about 5 minutes. (This let me get the rest of my dinner on plates!)

Yum!

Serve and enjoy!

Love, Cori!