Strawberry Short Cake Gluten-Free Almond Flour

Sweet Drop Biscuit Recipe

2 ½ cups almond flour

½ teaspoon salt

½ teaspoon baking soda

¼ cup butter

2 eggs

4 tablespoons honey

1 lb strawberries

1 cup heavy cream

Combine the dry and wet ingredients in separate bowls. Combine both together and mix well. Use a spoon to scoop the dough onto a cookie sheet. Adjust the size according to how big or small you want your biscuits. Bake them for about 15 minutes or until brown. 

While the biscuits are baking. Prep the strawberries. Wash, core and slice them into fourths. If your strawberries are not sweet you can add 1 tablespoon of honey and let them soak in the refrigerator for about 15 minutes. 

When the biscuits are done let them cool slightly. Top with strawberries an then a dollop of whipped cream. 

Kitty Cat Pancakes minus the Kitty Cat Gluten-Free

Kitty Cat Pancakes minus the Kitty Cat

I decided that at 31 I was too mature for Kitty Cat Pancakes and that we should make them into regular circles. I loved how thick these were. They are the perfect texture for making shaped pancakes. They are best served with lots of butter and real maple syrup.

1¼ cups rice flour

¼ cup tapioca flour

¼ cup cornstarch

1 tablespoon coconut sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon xanthan gum

1 cup milk or milk alternative

2 eggs

3 tablespoons coconut oil

Juice of ½ a lemon (we guessed ½ tablespoon)

½ teaspoon of vanilla

Mix dry ingredients in a large bowl.  Mix in liquid ingredients. I enjoyed the thickness of the recipe, but you can add more milk if you want them thinner.

Pour ½ cup of batter onto a hot, greased pan or griddle.  Spread into a desired shape. Cook for 2 to 3 minutes until bubbles form and then turn it over and cook for 30 more seconds, until it is brown.

Makes 5 very large, thick pancakes.

Serve with maple syrup, butter and lots of crispy bacon.

This recipe was adapted from The Gluten-Free Bible, page 114. 

Gluten-Free Cranberry Lemon Muffins

I found this recipe at Elanas Pantry.

2 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup grape seed oil
3 eggs
1/2 cup agave nectar, honey, or maple syrup
1 teaspoon lemon or orange zest.

Combine wet ingredients and dry ingredients separately, then combine together. Place in a lined muffin pan and bake for 25 to 30 minutes at 350 degrees.

Chocolate Cup Cakes

Chocolate Cup Cakes

1 1/2 cup of sugar
1 3/4 cup of flour
3/4 cup of cocoa powder
1 1/2 teaspoon of baking soda
1 teaspoon of salt
2 eggs
1 cup of milk
1/2 cup of vegetable oil
2 teaspoons of vanilla extract
1 cup of boiling water

1. Heat oven to 350 degrees
2. Line cup cake pan with liners
3. Combine dry ingredents, add liquid ingredients minus the boiling water; beat on medium speed. Add in the boiling water. The batter will be very thin. Pour into cupcake pans about 2/3 of the way full. Bake for 22 - 25 minutes.


They should look like this.

Not Like This:

This is what happens when you forget to add flour to the batter. I calls these my "Gluten Free" Cupcakes.

Coffee Cake

Coffee Cake

1 cup butter (room temperature)

2 cups white sugar

4 eggs

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 cups sour cream or plain yogurt

2 teaspoons vanilla extract

1/2 cup confectioners' sugar*

1/2 cup brown sugar

2 tablespoons ground cinnamon

1 tablespoon nutmeg

1/4 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. I rub butter along the bottom and the sides. Then I use my fingers to rub the butter into the edges where the cube could not reach.

Combine the flour, baking soda, and baking powder; set aside.

In a separate bowl, combine the confectioners' sugar, brown sugar, nutmeg, and cinnamon. (This is the sugar mixture)

In a medium bowl, cream together the sugar, butter and eggs until smooth. Stir in the sour cream/yogurt and vanilla. Add the flour mixture and beat until smooth. 

Spread half of the batter into the 9x13 inch pan. Sprinkle a layer of the sugar mixture, then spread the remaining batter and top with the rest of the sugar mixture. Spread the melted butter over the top.

Bake for 1 hour  in the preheated oven, until cake springs back to the touch, or if you insert a tooth pick or chop stick in the exact middle it comes out clean.

Let the cake rest for at least 10 minutes before serving. While the cake is cooling is the perfect time to make a pot of coffee to go with it.

* I didn't have confectioners' sugar so I blended white sugar in a blender until it was powdery.

Apple Banana Bread

I often make this cake when I have apples and bananas that are to old to eat. 

1 cup sugar
1 egg
1 stick butter
3 ripe bananas
1 tsp. baking soda
2 cups flour
1 tsp. vanilla
2 or 3 peeled, chopped apples

Beat sugar, eggs, and butter. Slice in bananas. Mash them with a spoon or a potato masher.  Add baking soda, vanilla, and flour. Fold in chopped apples. 

Place a round piece of parchment paper on the bottom of the crockpot and rub butter around the sides. Cook on high for 1 hour and then cook on low for 1 or 2 more hours until a toothpick in the center comes out clean. 

You can also bake the cake for 60 minutes at 350 degrees in the oven instead of the crockpot. 

Tip: When the cake is cooling remove the lid. We forgot to do this so our cake was a little gooey on the top. 

Strawberry Short Cake

Well after 16 months of living in Korea without an oven we finally have one. So of course I had to make my favorite dessert.

Strawberry Topping:

4 cups of  whole frozen strawberries

2 tablespoons of sugar 

1 cup of heavy cream

1/4 cup of sugar

1 teaspoon of vanilla

Yellow Cake:

2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup butter

1 cup milk

3 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

3 eggs

1. Remove the strawberries from the freezer. Place them in a bowl and add 2 Tbs of sugar. Let them defrost. As they melt use a fork to pry them apart. You can mash them up if desired.

2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.


3. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.


4. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.


5. When the cake is cooked let it cool. 10 minutes before you are ready to serve the dessert prepare the whipped cream.


6. Place the heavy cream in a blender (A mixer is better, but I only have a blender). Add the 1/4 cup of sugar and the tsp of vanilla. 


7. Blend the mixture until it thickens. 


8. Slice the cake. Place the strawberries on top of each slice and then top them with the cream. 

Crockpot Coffee Cake

Crockpot Coffee Cake

Batter:

1 ½ cups flour

2 ½ cups baking powder

½ tsp. salt

1 egg

¾ cup sugar

1/3 cup butter, melted

½ cup milk

1 tsp. vanilla

Topping:

½ cup sugar

½ cup brown sugar

¼ cup flour

¼ cup butter, softened

1 tsp. cinnamon

1 tsp. nutmeg

Combine the flour, baking powder, and salt. Set aside.  Beat eggs until frothy. Beat in the sugar and butter. Beat until well blended. Add the milk and vanilla.

Add the dry ingredients slowly; do not over mix or it will be dry. Pour into a well greased crockpot. (I rub butter along the bottom and sides.

Mix together the topping ingredients and pour over the batter, spreading evenly, but do not mix it in with the batter.

Cover the crock pot for two hours turning it on low. Check after 1 ½ hours.  It is done with the sides are crisp and it is not longer gooey in the middle. Try not to lift the lid too often or it will not cook evenly.