Lemon Pound Cake - Gluten Free / Dairy Free / Soy Free Recipe

This is a recipe I adapted from several pound cake recipes I found online.  It is impossible to tell it is gluten and dairy free, and I have had many requests for this recipe.  Enjoy!

Lemon Pound Cake, Gluten, Dairy, Soy, Wheat Free Recipe

3 cups gluten free flour *

2  tsp xanthan gum

2  tsp sea salt

1 1/2 tsp baking powder

1  cup safflower oil

2  cups sugar

Grated rind from one lemon

Juice from one lemon

4 large eggs

3/4 cup coconut milk (I use “So-Delicious” Unsweetened)

Preheat oven to 350 degrees

Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.  Set aside.

Blend oil and sugar, add eggs one at a time, beating after each.  Add lemon juice and rind.   Add coconut milk.

Gradually add dry ingredients into wet ingredients, mixing well.

Pour into a greased 9” spring form pan. 

Bake 60 minutes or until cake tests done.

*My preferred ratio of gluten free flours for this cake is:

          2 cups brown rice flour

          ½ cup tapioca starch

          1/2 cup millet flour

I find brown rice flour to be less grainy than white rice flour (which I never use any more).  I like to use a bit of millet flour in any cake or muffin recipe as it adds a good “cake” texture.  I add the tapioca starch for a bit of lightness, because the other flours tend to be quite heavy and give a very dense final product.  That’s my 2 cents on flour.

Lemon Glaze

zest of one lemon

juice of one lemon

add sifted powdered sugar, stirring, until thickened and opaque, but still runny enough to drizzle over the cooled cake.

Coconut Oatmeal Chocolate Chip Cookies - Gluten and Soy Free Version

 Before I had to give up so many ingredients to maintain my health - I was known as a pretty good baker.  I created a lot of my own original recipes for cookies and breads and my in-laws often teased me about opening up a bakery.  It has taken a lot of years for me to work up the nerve to try recreating those wonderful treats.  This is one of my more successful attempts.  These delicious cookies are as flaky and tender as the original recipe.

Gluten Free Coconut Oatmeal Chocolate Chip Cookies

Cream:

1 cup solid coconut oil

2 cups organic cane sugar

Beat in:

2 eggs

1 teaspoon vanilla

Add:

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups brown rice flour

½ cup tapioca starch flour

½ cup millet flour

Mix well, then add:

2 cups gluten free oatmeal  (original recipe calls for 3 cups, so I will try this next time)

1 cup flaked coconut

8 oz chocolate chips

Drop by teaspoonfuls onto parchment paper.

Bake at 350 for 10 to 12 minutes

Crock Pot Pulled Pork - Two Versions

Pulled Pork is one of my favorite dishes to prepare for a crowd.  A pork shoulder is a very affordable cut of meat, and when slow cooked all day in the crock pot with a few seasonings - it is a crowd pleaser!
I make it two different ways.  Both are delicious.

Apple Seasoned Pulled Pork

1.  Sear pork shoulder on all sides in a skillet before transferring the meat to the crock pot.
2.  In the same pan, saute a large sliced onion until it is golden brown and nicely caramelized.  Pour caramelized onion over the browned shoulder in the crock pot.
3.  Add 1 sliced apple OR 1/2 cup applesauce OR 1/2 cup apple juice (any of these work well)
4.  Generously sprinkle the pork with thyme, salt and pepper.  Add a light sprinkling of rosemary leaves and oregano leaves.  Add one or two bay leaves.  Cover and cook all day. 
Serve with roasted potatoes and a green vegetable or in summer, serve with a buffet of cold salads and crusty bread.

Mexican Pulled Pork

1.  Sear pork shoulder on all sides in a skillet before transferring the meat to the crock pot.
2.  In the same pan, saute a large sliced onion until it is golden brown and nicely caramelized.  Pour caramelized onion over the browned shoulder in the crock pot.
3.  Squeeze the juice of 2 large limes over the pork and onion mixture.
4.  Stab holes in the pork with a sharp knife and insert several cloves of garlic (according to your taste).
5.  Cover and cook all day, but near the end of the cooking process, add a generous sprinkling of cumin and thyme - according to taste. 
Serve with tortillas and taco toppings for a Mexican style dinner.

Egg Strata Casserole (Make Ahead)

This is my adaptation of a recipe I saw printed on a calendar!  Everyone who has tried it has loved it!  The eggs, sausage, cheese, greens, caramelized onions and capers have been included every time I have made it, but I have changed up the other vegetable ingredients according to what I happened to have on hand at the time.  It has never been less than wonderful!

Egg Strata Casserole  (Make Ahead)

1 ½ lb ground breakfast sausage, cooked and crumbled

1 large onion, chopped and sautéed until caramelized

16 oz bag of fresh greens, steamed and chopped or use frozen (squeeze out liquid)

1 bunch broccoli, steamed and chopped (optional)

3 oz jar of capers, drained

1 sweet pepper, chopped and sautéed (optional)

2 carrots, peeled, sliced and steamed until tender (optional)

1 ½ cup shredded cheese (I use a blend of Manchego and Pecorino Romano sheep cheeses)

12 eggs, beaten

Lightly grease a 9 x 13” baking dish.  Sprinkle the bottom with the cooked and crumbled breakfast sausage.  Layer on the next ingredients in the order listed:  caramelized onions, cooked greens (may be kale, swiss chard, spinach or a combination of greens), capers, and other optional vegetables of your choice:  broccoli, carrots, sweet peppers, or any other vegetables you have on hand that appeal to you.

Sprinkle the grated cheese over the  top of the strata of sausage and vegetables.  At this point, the casserole may be covered and stored in the refrigerator overnight.

About 45 minutes before you plan to serve the dish, beat the dozen eggs and pour them evenly over the top of the sausage / vegetable / cheese strata.  Bake at 350 degrees for approximately 35 minutes or until the eggs are set. 

Chocolate Pudding Cake - Gluten, Dairy and Soy Free Version

 This special dessert is something our mother made when we were children.  It was a favorite and I am so happy to be able to adapt this recipe to my dietary restrictions.  I make this when my sister, Becky comes to visit, as it is a comfort food for her, too!  It is a delightful combination of gooey chocolate pudding on the bottom, moist tender cake in the middle with a crunchy sugary top crust.  Delightful to the senses.  Serve warm from the oven with a dollop of vanilla ice cream.

Chocolate Pudding Cake

Mix together:

½ cup cane sugar (I use organic granulated)

¼ cup cocoa powder  ( I use an organic cocoa powder)

1 cup brown rice flour (or use a blend of brown rice, millet and tapioca starch)

½ teaspoon xanthan gum

2 teaspoons baking powder

¼ teaspoon salt

Then add:

½ cup unsweetened dairy free milk substitute (I use coconut milk)

3 tablespoons oil

1 egg

1 teaspoon vanilla extract

Mix well and pour the batter into a greased 2 quart casserole dish.

Topping:

½ cup granulated or brown sugar

¼ cup cocoa powder

Mix these two dry ingredients until well blended and sprinkle evenly over the batter in the casserole dish.

Pour over:

2 cups boiling water

The boiling water will completely submerge the batter and topping.

Bake in a preheated oven to 350 degrees.

Remove after 25 to 35 minutes – when the cake is still a bit jiggly, but the surface is starting to crack.

Serve warm with vanilla ice cream.

Tomatillo Enchilada Sauce

I really try to avoid nightshades and that includes tomatoes - which means a lot of wonderful dishes are not available to me.  While in Mexico, I was reading some recipe books and I found multiple recipes for making sauce with tomatillos.  They are not related to tomatoes.  Not a nightshade.  Actually - they are related to gooseberries, apparently.  So, I thought it would be worth a try.....this sauce is delicious!

Mexican Green Tomato Sauce

Tomatillo Sauce for Enchiladas

4 or 5 medium size tomatillos

1 clove garlic

1 dried Ancho chili

1 dried Serrano chili

¼ cup agave nectar

Peel tomatillos, cut into quarters and cover with water in a saucepan.

Simmer on medium high heat until tomatillos begin to break down.

Remove pan from heat and add garlic and dried chilies.  Set aside for 15 minutes until chilies are soft.  Remove stems from chilies and add pour everything into a blender –adding in the agave nectar.  Blend until sauce is liquefied. 

This sauce may now be refrigerated or frozen until ready to use.

Reheat the sauce in a skillet large enough to dip the tortillas into if making enchiladas.