C was home today…
So there was a lot of this:
And a little of this:
I came upon this recipe when I was looking for something else, of course, and whipped it up with the following adaptations: coconut amazake, cherries instead of peaches, flax instead of chia seeds. Test kitchen ratings are as follows:
Me: 3 out of 5 stars (gritty, crumbly, unremarkable flavor) eta: The texture was very much improved after sitting out until afternoon tea…no more crumbling…am going to try again without substituting flax…yes, I am obsessed with finding the perfect G-F baked good texture.
C: 4 out of 5 stars
Little Guy: 8 a million out of 5 stars (he really liked them)
Later in the day, however, they were much tastier and less gritty-feeling in texture. So, I guess I kinda sorta recommend them, but not fresh out of the oven. Oh, and if I ever make these again, I’m adding xanthan gum.
Tomorrow, I bake the cake for the LG’s birthday (Friday)…we are gluten and dairy free right now, as you may know, and he has requested a heart-shaped ICE CREAM CAKE. So, since the little bugger is going to be FIVE and he’ll only get to become FIVE once, I am attempting a gluten-free dairy-free version of a freaking ice cream cake. Like he’s ever had one before. For crying out loud, I was just thumbing through a Julia Child cookbook one day and he happened to see the page with the ice cream cake recipe. Moments before that, we had agreed on a simple carrot cake. Sigh. Anyway, I’m using this coconut cake recipe (sans frosting), cutting it into three layers (she says hopefully) and filling/icing it with Coconut Bliss ice cream (chocolate and coconut) with copious amounts of toasted coconut on top. Theoretically, it should be killer, and convincingly like a ‘real’ ice cream cake.
And since this has become a food post, I will finally provide the pizza crust recipe that seems to be working for us…it is a heavily modified version of one I found on the Bob’s Red Mill site…I won’t even link to the original recipe because it doesn’t resemble it in the least.
I have my favorite G-F flour mix that I make myself (including brown rice flour, white rice flour, potato and tapioca starches)…use whatever works for you.
Combine 1 1/2 cups G-F flour mix, 1/2 cup cornmeal, 1/2 cup ground flaxseed, 2 tsp. xanthan gum (scratch that if it’s in your mix already) 1 tbsp. baking powder, 1 tsp sea salt, 4 (or 8, if you’re me) minced garlic cloves, some oregano and basil. Add 4 tbsp. chilled butter (or vegan shortening or lard…whatever works for you) and work it in with your fingers like you’re making biscuit dough. Add about 1 cup water (or goat’s milk, if you’re me) and mix with a fork…you’ll have to use wet fingers to spread the dough onto the cookie sheet or baking stone or whathaveyou…the dough is sticky. I pre-bake at 450 degrees for 10 or 15 minutes before topping it and putting it back in the oven.
Next up…something ridiculously cute. But now…to bed.