Category Archives: Gluten Free

Gluten Free Chocolate Plantain Cake

Deceiving Plantain. You look like a banana, but you are not…. Are you trying to trick me? Im confused…

You still are incredibly tasty though…

Plantains are a staple food in the tropical regions of the world. They are lower in sugar content than regular bananas, so they need to be cooked before you eat them. Plantains are used kinda in the same way as potatoes and you can cook them by steaming, boiling or frying. You can use them from when they are green or unripe (and therefore starchy) or overripe (and therefore sweet). For baking its best to use them when they are almost black and at their sweetest.

Gluten Free Chocolate Plantain Cake

Turn the oven to 350 degrease and prepare a square 9×9 inch pan (or loaf pan) with nonstick spray.

  • 1 cup (165 g) Bobs Red Mill All Purpose flour
  • 1/2 cup (82 g) Brown rice flour
  • 1/2 cup (60 g) Almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (20 g) cocoa powder
  • 1 tsp Xanthan gum
  • 1/2 cup (80 g) chocolate chips
  • 1/3 cup (75 g) Coconut Palm Sugar
  • 3 medium (335 g) Plantains, very ripe!
  • 3/4 cup Coconut Oil, melted
  • 1 1/2 tsp Vanilla Extract
  • 1/4 cup (55 g) Soy milk

In a medium bowl, mix all the dry ingredients including the chocolate chips. Set aside.

Peel the plantains. It can be a little tricky. Use a knife and cut them down the center, then press or scoop out the inside with your fingers or the knife. Puree the plantains in a food processor till they are mushy and banana like. Scrape into a medium bowl.

Add all the wet ingredients to the pureed plantains and stir till incorporated.

Add the dry ingredients to the wet, and stir together with a dough scraper or a wooden spoon. The mixture will get pretty dry unlike regular cake batters. (Gluten free cake batters are supposed to be a little drier, otherwise they tend to fall after baking)

Poor cake batter into the prepared pan, and use a dough scraper to spread out the dough evenly in the pan. Place in the middle of the oven and bake for 40 min. Cool on rack.

This cake would be even better with chocolate/vanilla frosting either on top, or as a layer in the middle! You can find a recipe for chocolate frosting here.

Vegan Gluten Free Grapefruit Muffins

Its been wayyyyy too long since my last post… I am not proud of it. No I am not… I have no excuse either….. Is laziness an excuse?!?? It is right!?….Let’s just say it is:-)… Anyway! I bet you’ll all forgive me (and maybe i’ll forgive myself), when you put your teeth into these moist, refreshing grapefruit  muffins….:-)

Vegan Gluten Free Grapefruit Muffins

4 large muffins

  • 1/2 large red grapefruit
  • 3 Tbs agave
  • 1 1/2 cup (225 g) brown rice flour
  • 1 1/4 cup (130 g) almond flour/meal
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 cup (145 g) agave
  • 1/2 cup (110 g) rice milk
  • 2 tsp vanilla extract
  • 1/2 cup (90 g) coconut oil, melted

Turn the oven to 350. Prepare a muffin pan with nonstick spray.

With a small sharp parring knife, scoop/cut out all the meat from the grapefruit.

In a small pot, bring the grapefruit, a bit of the juice and the 3 Tbs agave to a boil. Let it simmer for about 15 min, stirring once in a while, till all the liquid has evaporated and the mixture has thickened. Let cool slightly.

In a medium bowl, mix all the dry ingredients. In another medium bowl, mix all the wet.

Mix the wet into the dry with a wooden spoon or spatula, till everything is incorporated. The batter will be quite stiff.

With a spoon or ice cream scoop, fill the muffin tins 3/4 of the way. Put a teaspoon of the grapefruit jam on top of each muffin, and use a knife to lightly swirl the jam into the top part of the muffin. Kinda just lightly turn the dough over once.

Bake in the middle of the oven for about 20-22 min. Cool on rack.

Gluten Free Spice Cake

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.

Gluten free vegan carrot loaf

Mmmmmm carrot loaf…. Perfect carrot loaf…. Simple, easy, and pure comfort… And a bit christmassy too!:-) Seriously, I cant be the only one who’s dreaming of snow falling here in the middle of a way too hot summer!!??…. Take me away carrot loaf…:-)

  • 110 g (2/3 cup) All purpose gluten free flour from “Pantry”
  • 110 g (2/3 cup) All purpose gluten free flour from “Bobs Red Mill”
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp exante gum
  • 1 tsp cinnamon
  • 50 g (1/2 cup) walnuts, chopped
  • 50 g (1/2 cup rasins
  • 105 g (1/2 cup) rice milk
  • 2 1/2 tsp vanilla
  • 155 g (1 cup) coconut palm sugar
  • 200 g (2 cups) grated carrots
  • 65 g (1/4 cup + 3 tsp) coconut oil

Turn the oven on to 325. Spray a 8 inch loaf pan with non-stick.

Mix all the dry ingredients in a small bowl and set aside.

Melt the coconut oil in the microwave for about 10 sec. Mix all the  wet ingredients in a larger bowl, including the carrots. Add the dry ingredients in 2 additions to the wet, and mix till fully incorporated. Add walnuts and raisins.

Poor batter into the prepared loaf pan, and bake in the middle of the oven for 60-65 min.

Cool on rag.

Gluten Free Vegan Corn Cake

Fresh corn on the cob, is in my opinion, one of the summers most delicious things. Its sweet… Its juicy… Its just perfect! And, Its so versatile too. You can eat it straight off the cob, put it in salads, cook it, grill it, or…. bake it!:-)

Here you go, Vegan Corn Cake With Caramel Sauce and its even gluten free!  Continue reading