Apple Spice Coffee Cake

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Devout paleo and GF friends are probably familiar with Danielle Walker and arguably her most popular cookbook Against All Grain. I was a little hesitant to try this recipe because I can’t stand coconut. Instant gag reflex. But, I have baked enough with coconut milk to discover that it’s a fabulous substitute for milk (the canned full-fat kind) and in my experience does not leave a coconut flavor. So I gave it a try.

This cake was fabulous in every way—the texture and perfect pairing of Almond Flour with the apples made it another melt in your mouth delicacy. When I make it, I eat it at breakfast, lunch and after dinner and probably pack on a few pounds a long the way.

There are only two possible complaints I could think of with this recipe, the first of which would be not having all of the alternative baking products on hand. I hear your pain, but you can’t really ding the recipe for that when it’s from a paleo aka alternative baking cookbook. The only other complaint I could possibly fathom is that the cake is too moist, but I actually like that. It means the cake doesn’t dry out within 5 hours of baking like most GF recipes and you can actually make it the night before and serve it at a bridal or baby shower the next day without compromising the texture, flavor and taste. Best of all, the glaze doesn’t even taste like coconut.

Thanks to Danielle Walker for another great go-to recipe.

Recipe Link: http://againstallgrain.com/2011/12/10/gluten-free-grain-free-apple-spice-coffe-cake/

Photo Credits: Against All Grain

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Lemon Ricotta Almond Cake

Naturally gluten-free (GF). Absolutely the best thing about this recipe! As someone who was diagnosed with Celiac Disease only several years back, I can still tell the difference between GF food that tastes funky, and GF food that is tasty. There is nothing worse than dry, dense, and tough tasting dessert. You might as well save your calories, and forgo the “treat.”

Luckily for me, when I came across this recipe I was pleasantly surprised to learn that it originated in Italy and has NEVER called for wheat flour as an ingredient. Instead it calls for Almond Flour (I always use Honeyville which seems to be the preference of alternative baking gurus). In my short Celiac journey, I have found that recipes with Almond Flour generally pair very well with recipes calling for fruit. If you think about it, a lot of desserts that utilize wheat flour have almonds or nuts if fruit is in them (i.e. the frosting on banana cream pie).

The litmus test for any GF dessert is whether people can tell it is GF, or my gluten loving friends ask for the recipe. This seems to be my most popular GF recipe. I have been asked for this recipe by more than ten people, and most people are shocked to learn that it is GF. This is probably because this cake—if you like lemon and ricotta, is absolutely perfect. Even more scrumptious with a cup of coffee and for breakfast. Cooked properly, it is moist, lemony, and literally melts in your mouth.

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There are variations of this type of cake out out there, but I love this one:

http://madebygirl.blogspot.com/2013/06/food-lemon-ricotta-and-almond-cake.html?m=1

Check it out and let me know what you think.

Photo Credit: madebygirl.blogspot.com