Last night I realized I was bitten by something. It started as a simple little bite and has now turned into a full-fledged welt…Kind of like an infection that has hit a “fever”. So you wonder what has bitten me. I’ve been bitten by the “Gluten Free” bug. By no means have I ever claimed to be a professional chef/cook by any stretch of the imagination; but the fact is I’ve been known to stumble around the kitchen looking to revised traditional family recipes and turn them in to new “gluten free” favorites. I have always loved to cook and now for some reason Gluten Free cooking is so much more appealing to me as I see it as my own personal creation.
I’ve cooked for years, but I have to admit nothing compares to what I’ve experienced recently when converting a simple cake to Gluten Free. Enjoy and don't give the secret away until after your family/guests have eaten it! They'll never guess what the secret ingredient is and that it's actually good for them!
Gluten Free Spice cake
Ingredients:
1 19-ounce can of chickpeas
4 eggs beaten
1 cup sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 medium apple grated through a fine grater
1 19-ounce can of chickpeas
4 eggs beaten
1 cup sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 medium apple grated through a fine grater
1 medium pear grated through a fine grater
1 tsp grated lemon rind
Preheat the oven to 350 degrees. Drain and rinse chickpeas and process them until smooth in a blender or food processor. Spoon the puree into a bowl and add the remaining ingredients stirring until fully combined. The mixture will be runny, this is normal. Grease an 8x8 cake pan. Pour the batter into the pan and bake for 50 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool completely before cutting into squares.
1 tsp grated lemon rind
Preheat the oven to 350 degrees. Drain and rinse chickpeas and process them until smooth in a blender or food processor. Spoon the puree into a bowl and add the remaining ingredients stirring until fully combined. The mixture will be runny, this is normal. Grease an 8x8 cake pan. Pour the batter into the pan and bake for 50 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool completely before cutting into squares.
