Growing up I remember going to my grandmothers house and enjoying her “Krydderi Kage” aka Spice Cake in danish. It was incredible…. I dont know if was the cake that was actually that good, or if it was the fact that I just found it extremely cozy to sit at her table, drink tea, eat cake and listen to stories of all her travels. Either way, it must have been a good cake, cuz Im still thinking about it…:-)
Here is my modern version of a Gluten Free Spice Cake.
Gluten Free Spice Cake
- 1 cup (165 g) Gluten Free Pantry All Purpose flour (or your favorite GF flour)
- 1 cup (150 g) Bobs Red Mill All Purpose flour (or your favorite GF flour)
- 1 tsp Xanthan gum
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 Tbs vanilla extract
- 2 eggs
- 1/2 cup + 2 Tbs (100 g) coconut palm sugar
- 1/2 cup (100 g) coconut oil, melted
- 1/3 cup (55 g) chopped prunes or raisins
- 1/2 cup (110 g) soy milk, almond milk or rice milk
Turn the oven on to 350 degrees. Lightly spray a 8 inch loaf form.
In a medium bowl, mix all the dry ingredients and the prunes.
In a large bowl mix the coconut palm sugar and eggs. Whisk about 1 minute till the mixture seems light. Add vanilla, milk and melted coconut oil. Whisk till fully incorporated.
Mix the dry ingredients into the wet. Stir till everything is combined. Its easiest to use a dough scraper, because gluten free batter gets a bit sticky.
Poor into prepared form and bake in the middle of the oven for 45 min. Cool on rack.
We are big apple-eaters at my home…. We go through hundreds a year!!… I mean…. Ok, that might be bit of an overstatement, but it sure feels like it sometimes! I seem to drag bags and bags of apples home from the Union Sq Farmers Market every week. Its always a bit of a workout… For some reason the farmers market always decides to be open on the days Im already carrying like 3 heavy bags!!? So, Im always finding myself walking in the door all sweaty and with long arms, because I just had to ALSO buy a big bag of apples on the way…:-)
Every year my husband and I take a weekend trip Upstate NY to go apple picking. We went last weekend and brought home a large bag. So here’s the first apple recipe of the fall! Im sure its not gonna be the last:-)
Cinnamon Apple Chips
- 2 small green apples (i used Crispin)
- 2 tsp coconut palm sugar
- 1/4 tsp cinnamon
- 2 tsp honey or agave
Turn the oven to 220 degrees. Prepare a baking tray with parchment paper.
On a mandolin, or with a knife, slice the apples very thin. Pop out the seeds.
Bring 3 cups of water and honey to a boil in a large pan. In 2 batches, boil the apples for about 2-3 min, till translucent. Let the apples dry a minute on a paper towel, then spread out on the baking tray. Sprinkle with a mixture of coconut palm sugar and cinnamon.
Bake in the middle of the oven for 1,5 – 2 hours. (depending on how thick the slices are) The apples will not turn crisp until they have cooled. Take one out and let cool, to check for doneness. Store in an airtight container.
My favorite time of the year is over us. Ahh fall! So happy you are here…. Here’s a cozy, tasty treat that has fall written all over. It resembles a brownie, but is all pumpkin-goodness… Yummy.
Vegan Pumpkin Squares
- 6 oz (170 g) coconut oil, melted
- 1 cup (130 g) canned pumpkin
- 1 1/3 (205 g) coconut palm sugar
- 1 tsp vanilla extract
- 1 1/2 cup (130 g) whole wheat flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp all spice
- 1 Tbs ground flaxseeds
- 2 Tbs water
Turn the oven on to 350 degrees. Spray a 9×13 inch baking pan.
In a small bowl mix flaxseed and water. Set aside.
Melt coconut oil in a microwave. Whisk in palm sugar, vanilla and pumpkin.
In a separate bowl, mix all the dry ingredients.
Add flaxseed mixture to the wet ingredients and then add the dry.
Make sure everything is combined.
Spread the batter out into the prepared pan.
Bake in the middle of the oven for 30 min.
Cool on rack. Cut the cake into squares in whatever size you feel like.
Who doesn’t like granola?… Its a pretty genius food if you ask me. And it soooo easy to make! So why not make your own, instead of buying those overly sweet brands from the supermarket! Make it yours by adding your own favorite nuts or seeds, or if you wanna be a little naughty, maybe add a little dark chocolate in the end…;-)
Pretty Bird Granola
- 3 cups (300g ) Oats, old fashioned
- 1/4 cup (40 g) flax seeds
- 1/3 cup (50 g) almonds, roughly chopped
- 1/3 cup (35 g) walnuts, roughly chopped
- 1/3 cup (50 g) sunflower seeds
- 1/3 cup (50 g) pumpkin seeds
- 1/2 tsp salt
- 1 Tbs maple syrup
- 1/4 cup (48 g) coconut oil, melted
- 1 tsp vanilla extract
- 1/3 cup (110 g) agave
- 1/2 cup (75 g) rasins
Turn the oven on to 300 degrees.
Mix all the dry ingredients in a large bowl.
In a small bowl mix all the wet, and then stir into the dry. Make sure everything is well incorporated.
Spread all the granola out on a paper lined baking tray. Bake in the middle of the oven 45 min. Stir a couple of times to make sure everything is toasted.
Cool completely on rack. Mix in the raisins and store in an airtight container at room temp.
Serve with milk or yoghurt, or bake it into your favorite muffins:-)
Just within this last week, fall has definitely hit NY, and I like it!:-) I love to step out of bed and have to wear warm socks on the cold floor… And I love lighting a candle on the breakfast table to spread extra morning coziness…:-)
This is also when my craving for soup stars. I like me a good soup… And even more when it’s a sweet dessert one:-)…
I had a lot of elderberry soup growing up. It’s the perfect dessert on a cold fall evening…
- 2,2 lb (1 kilo) fresh elderberry
- 4 cups (1 liter) water
- 2 small apples, peeled, cored and cut into 1/4 inch slices
- 1 cinnamon stick
- 3,5 oz (100g) sugar in the raw
Thoroughly wash the berries several times. Cut of the biggest stems.
In a large pot, bring water, berries and cinnamon stick to a boil. Let it boil softly for 20 min.
Using a cheese cloth or piece of linen, strain the liquid from the berries into a large bowl. Discharge the stems, skins and cinnamon.
Poor the juice back into the pot with almost all of the sugar and the apples. Bring to a boil again. Let it simmer for 5 min, and add sugar to taste.