Thursday, February 14, 2013
Tuesday, February 12, 2013
I don't typically encourage the frequent use of the microwave - too many nutrients lost. But sometimes, you just have to have your cake and eat it, too! I was hungry this morning, and wanted something to go with my yogurt. Coffee cake happens to be one of my favorite pairings with yogurt, but I was hungry now and didn't want to make the mess or take the time required for the real deal. So, I came up with this happy substitute:
- 1 T. butter OR coconut oil
- 2-3 t. brown sugar OR honey
- 1 t. unsweetened apple sauce
- 3 drops of vanilla
- 2 T. tapioca flour
- 1 T. sorghum flour
- 1 T. ground flax
- 1 T. oats
- 1 T. chopped walnuts
- pinch of baking powder
- pinch of salt
- pinch of cinnamon
- Mix all the dry ingredients in a small bowl and set aside.
- Melt butter (or coconut oil) in the microwave in a ramekin. Stir in the sugar (or honey), apple sauce, and vanilla.
- Add the dry ingredients to the ramekin and stir until well combined.
- Smooth down batter and microwave for 45-60 seconds, or until cooked through. Length of cooking depends on your microwave settings, so peek on your cake every 15 seconds. Take care not to let it burn, or explode!
Add a dollop, or two, of your favorite yogurt and you're off to a good morning start! If you don't mind gluten, and don't have any GF flours on hand, then you can make up your own flour blend with whole wheat flour, unbleached white flour, and wheat germ. Or just use 4 T. of all purpose flour in place of the tapioca, sorghum and flax. This would be super delish with some chopped apples or raisins thrown in too. Customize it to your taste and dietary needs and enjoy! *B
PS- Sorry for the terrible pictures from here on out. I have no decent camera, only an old iPhone. And we've recently moved from sunny AZ to cloudy WA, so any picture will always be suffering from poor lighting...
PPS- Yes, I'm back! I have a slew of recipes to share, and most of them (if not all) are gluten free. I've learned a lot in our journey to be less gluten dependent, and I'd like to help anyone out there wanting to do the same. It seems scary and near impossible at first, but it really isn't as bad or as hard as you'd think. You can do it! I promise :)