Gluten-Free Carrot cake with cream cheese icing

2 cups sugar

1 1/2 cups EV olive oil

4 large eggs, room temperature

2 cups ATK flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 1/2 – 2 cups of walnuts

3 cups finely grated carrots, keep separate due to water draining from them

1 cup raisins

1 tsp nutmeg freshly grated

3/4 cup coconut

1 tsp vanilla bean paste

1 tsp almond extract paste

ICING:

2 1/2 cups powdered sugar organic usually has tapioca instead of cornstarch, sifted

1 tsp vanilla bean paste

4 tbsp unsalted butter

3-4 oz cream cheese

Cream together the sugar and the olive oil until well incorporated and it is more of an emulsion rather than just creamed. Add the room temperature eggs one at a time until well incorporated then and vanilla bean paste and almond extract paste.

In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, salt , nutmeg, raisins, coconut , and nuts.

Add the dry ingredients to the wet ingredients in your mixer and incorporate well. Batter will appear to be very thick. Add in the carrots last, without the water that has drained from them.

I bake these in “donut” pans and there is enough batter to fill 4 of these.

These are pretty shallow pans only 2-3″ deep.

Spray or grease these pans and sprinkle with granulated sugar. This works the same way flour does to release the cake from the pan and creates a nice texture on the outside of the cake.

Bake cakes at 350° for 30-55 minutes depending on your oven temperature calibration and how deep your pans are.

While cakes are cooking cream together the unsalted butter and cream cheese. Add in vanilla bean paste and powdered sugar slowly so not to powder your kitchen in sugar dust.

This recipe makes a very moist cake.

Chill in refrigerator if icing seems to soft to pipe on cake.

Cool cakes on a wire rack before icing. I stack two cakes on top of each other for a two layer cake.

Freezing the cakes helps with setting the icing. Decorate with icing as desired.

Honey Seared Chicken (Pei Wei Style)

Sauce:

5 Tbsp Ketchup
2 Tbsp Sugar
3 Tbsp Soy Sauce
1/2 tsp white pepper
1/4 tsp kosher salt
1/4 cup honey
1 tbsp potato starch (not flour)
1 tsp garlic powder
1/2 cup sake or 1/2 cup rice
wine vinegar
1-2 thai chili peppers depending on how hot you like it

Batter Mixture

3/4 cup ATK flour
1/2 cup potato starch
2 eggs
1/4 tsp baking soda
2 tsp baking powder
2 tbsp light oil, canola grapeseed etc
3/4 cup milk or iced water
1/2 tsp kosher salt
1/4 tsp white pepper
1/2 tsp garlic powder
1-2 lb shrimp, shells and tail removed

Vegetables:

Oil for frying
10-15 carrots sliced
1/2 large onion diced
3-4 large mushrooms
1-2 tbsp soy sauce

Saute onion, mushroom and carrots in oil of your choice add 1-2 tbsp soy sauce when vegetables become soft.

Mix ingredients for the batter together and let shrimp soak in it for a 20 minutes in the refrigerator.

Heat the sauce ingredients on the stove top adding the potato starch last with the sake. Boil for 1-2 minutes until it clings together but is a bit more runny than the honey consistency. Add whole Thai chili to sauce last with just top cut off. Slice up chilies if you really want some heat.

Fry the shrimp and drain on a rack, toss fried shrimp in bowl with sauce until coated, add to carrot and onion mixture serve on top of jasmine rice.

Gluten free fantastic coffee cake

Cake without icing or topping

4 large eggs
1 1/2 cup sour cream , full fat
3 1/2 teaspoons of vanilla extract 2 2 2/3 cup ATK flour (see my other recipes)
1 1/4 cup granulated sugar
1 tbsp baking powder
1 teaspoon salt
3/4 quarter teaspoon baking soda
1/4 teaspoon guar gum
8 tablespoons unsalted butter cut into 1/2 inch pieces and softened

Filling:
1 cup of batter from above
1 tbsp ground cinnamon
1/4 tsp ground nutmeg

Topping
1/3 cup nuts of your choice, I use almonds
2 tbsp granulated sugar
1/2 tsp ground cinnamon
Pinch of salt
2 tbsp unsalted butter,  melted and cooled

Glaze
1 cup confectioners sugar
5 tsp milk
1 tsp vanilla extract

Preheat oven to 350° and grease a 16 cup tube pan. Dust the pan with granulated sugar just like you would if you were flouring the pan.

Whisk together eggs, 1 cup of sour cream, 1 tbsp vanilla extract.

In mixer with paddle, mix flour,  granulated sugar , baking powder,  salt , baking soda , and guar gum until combined on low speed.
Add the remaining sour cream and butter mixing until dry ingredients are moist but large pieces of butter remain . (do NOT cream this mixture)

Gradually add in the egg mixture as 3 additions, beating after each addition approximately 20 seconds each. After remaining egg mixture has been added beat until light and fluffy approximately 1 minute.

Filling : Remove one cup of batter and put in a separate bowl , incorporate a 1/2 teaspoon of vanilla , 1 tbsp of ground cinnamon and a quarter teaspoon of ground nutmeg.

Add some of the batter from the mixing bowl to the pan covering the bottom. Add the filling mixture by spoonfuls to the batter already in the pan swirl with a butter knife.Add the remaining batter on top of the filling mixture.

Baked in the oven until completely cooked 45 to 55 minutes and skewers inserted come out clean.
Allow the cake to cool on a wire rack for 30 minutes loosen from pan and turn over onto a rack for approximately one hour.

While the cake is Cooling prepare the topping with 1/2 cup of nuts 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon a pinch of salt and two tablespoons of unsalted butter melted and cooled toss together. Mix until nuts are well coated then set aside.

For the glaze, mix 1 cup of confectioners sugar, 5 teaspoons of  milk,  and 1 teaspoon of vanilla extract.

Pour the glaze on the cooled cake and sprinkle with the nut topping before the glaze begins to harden.

Amaretto cookies (instead of Brandy)

1/2 cup molasses
1 1/4 cup sifted GF Flour
1/2 cup butter
1/4 tsp salt
2/3 cup granulated sugar
1 tbsp powdered ginger
3 tbsp amaretto

Heat molasses in a pan to boiling then add butter. Add sifted ingredients  then amaretto last. Drop by 1/2 tsp 3 inches apart onto greased cookie pan.
Bake at 300° for 12 minutes. Cool on pan 1 minute then gently and lay over a wooden spoon forming a hollow tube. If you have metal cannoli tubes use them instead.
If you do not remove them quickly enough from the pan they will stick to the pan and be unable to curl as a result,  you will have a flat but tasty cookie.

Fill with cream or whipped topping off your choice.

Pumpkin chocolate chip muffins

2 tsp baking powder mixed with 3 tbsp water
1-1/4 cup white rice flour
1 1/4  cup sugar
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp sea salt
1/3 cup light oil; grapeseed or sunflower
1 cup pumpkin puree
½ tsp baking soda
1/2 tsp vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Grease a muffin pan or line with paper.

In a large bowl, mix together pumpkin puree, oil, baking powder and water mixture and sugar until well-blended.

In another bowl with together the flour baking powder pumpkin pie spice baking soda and salt add to the pumpkin mixture and whisk together until combined.
Fold in the chocolate chips.

Spoon batter into muffin tins about 2/3 full and sprinkle with some chips on top.
Bake for 25 to 30 minutes at 350° until toothpick comes out clean.
Cool for 5 minutes then transfer muffins to a rack.

Gluten free Asiago Bagels

1 cup warm water

1 1/2 tsp dry active yeast

1 tsp sugar

2 tbsp oil light flavor

2 tbsp apple cider vinegar

DRY INGREDIENTS:

2/3 cup superfine brown rice flour

2/3 cup asiago fine grated

2/3 cup white rice flour

1/3 cup tapioca starch

1/3 cup potato starch

3 Tbsp ground psyllium

1 tsp guar gum or xanthan

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Proof the yeast by mixing it into the lukewarm water with the sugar and allow it to froth for 10 minutes.

In a large mixing bowl with together the dry ingredients.

Make a well in the dry ingredients and stir in the yeast and remaining wet ingredients.

Spray your hands with cooking oil and roll out into 6 balls cutting with a bagel cutter.

Line baking sheet with parchment paper and dust with sorghum or cornmeal.

Allow the bagels to sit on the pan and rest for 20 to 30 minutes.

Preheat your oven to 375 degrees.

Before placing the bagel pan in the oven spray the tops with cooking oil, sprinkle with cheese and push into the dough slightly.

Cook the bagel for 20-30 minutes depending on your oven. One side of the bagel will be toasted and the other will be a softer golden consistency. For a more even brown coloring, flip them and rotate the pan halfway through cooking time. If your oven has convection bake switching to convection and cooking an additional 10 minutes will lead to a nice golden top.

Cut all bagels with a serrated knife and allow them to cool on pan. They will be slightly doughy inside after baking. They will toast perfectly in your toaster. Garnish with cream cheese or topping of your choice.

Artichoke Spinach dip

1-2 fresh artichoke

1 package fresh spinach

3/4 cup mayonnaise

2 1/2 cups of cheese (parmesan, mozzarella, asiago or Monterey jack or blend of cheeses) any kind of white cheese should work.

1/2 diced onion

3-4 garlic cloves

2-4 oz cream cheese

1/4 cup sour cream (full fat)

Salt and pepper to taste

Dash of cayenne

Dash of celery salt

Dash of smoked chipotle Tabasco

1 tsp garlic powder

1 tsp onion powder

1 tsp liquid smoke

My pressure cooker came with a canning rack which comes in handy and keeps the artichoke from sitting in the water at the bottom. I cook the artichoke in a pressure cooker for 10 minutes on the steam setting with 1/2 cup of water in the bottom not going over rack at the bottom. You can season if you like but there is really enough seasoning in the dip and you don’t want to end up with an overly salty dip.

Cook down the spinach with onions and garlic in a pot on the stovetop. Add liquid smoke and Tabasco to have some liquid in the pot until onions and garlic have cooked and are no longer crunchy. Salt and pepper the spinach to taste. Once with spinach is wilted add in the sour cream, mayonnaise and cream cheese. Continue stirring on low heat until all incorporated and it is thick and creamy.

Once the artichoke has finished cooking in the pressure cooker and is cool enough to handle, scrape the meat off the leaves, chop up the heart and stem adding all of it to the spinach mixture.

Add in your choice of cheeses and stir all together on low until cheeses are stringy and melted.

Set oven to broil and place the mixture into a shallow dish. Top with more cheese which will brown under the broiler creating a beautiful toasty dip.

Eat with chips, pork rinds for keto people, vegetables or crackers.

Enjoy!

Brazilian chebe rolls

This is such a versatile dough, it can be made into small or large rolls, pizza crust or desserts.

2/3 cup +2 tbsp milk

1 1/2 tbsp unsalted butter

1/2 cup of oil, (I used olive oil)

12 oz (3 cups) weighed Tapioca starch

1/4 tsp baking powder

2 tsp kosher salt

2 lg eggs, room temperature

3 1/2 oz. Pecorino cheese, finely shredded (asiago)

3 1/2 oz. Parmesan cheese, finely shredded

Egg Wash:

1 egg

1 tsp water

1/4 tsp kosher salt

Start with 12 oz. of tapioca. It’s often difficult to get a true cup measurement because tapioca is so lightweight it’s hard to get a true cup measurement for it.

Put tapioca starch, baking powder, and kosher salt in a mixer bowl. Mix together until incorporated.

Heat on stovetop 2/3+ 2 tbsp milk in pot with butter and oil. Bring to boil and pour directly into mixer bowl while very hot. The steam will help create a glutinous texture to the bread. Continue mixing with a beater attachment until it begins to look like frosting. Incorporate eggs one at a time until well mixed in. Add in cheese one the mixture looks like frosting. At this point, you will have an extremely sticky gooey dough that needs to be chilled and allowed to rest for approximately 2 hours.

Preheat the oven to 450° then drop down to 375° once you are ready to put the rolls in the oven.

Line a pan with parchment paper and use two baking sheets stacked on top of each other. This will prevent the bottoms from burning and provide an even heat throughout the cooking process.

Divide the dough into donut size or 8 rolls. Wetting hands with water wwhile rolling will help with the stickiness of this dough.

Roll them like meatballs and place on the parchment paper on top of your double stacked pans.

Use the egg wash on top of the rolls before putting into the oven.

Drop temperature down to 375° and put in oven for 20 minutes. Spin the pan around and cook for 20 more minutes. 40 minutes total.

Cool for 5 minutes before eating.

Makes some wonderfully light rolls.

Saffron rice (Similar to Mahatma Yellow Rice)

If you are concerned about some of the bagged/boxed items that you eat, such as MSG/GMO or artificial ingredients found in your food this recipe is worth a try.

1/4 tsp saffron ground with mortar and pestle

2 tbsp olive oil

1/4 cup chicken broth

1/4 tsp saffron whole

1 bay leaf

1/4 tsp sugar

1/2 tsp ground turmeric

1/4 tsp ground cumin

1/4 ground yellow mustard

1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/8 tsp cinnamon

1 tsp salt

1 tsp pepper

1 clove minced garlic

I usually use Thai jasmine rice due to it having a lower arsenic content. I have a rice cooker and use between 3-4 cups for this recipe.

Saute ground saffron in olive oil until aromatic. Add remaining ingredients then stir into cooked rice fluffing with a fork. Serve hot.

Tasty topping for fruit

This is my favorite fruit topping. It’s great with fresh fruit or you can bake it on top of fresh fruit like a crisp. This is full of fiber and if you use Siggis yogurt it’s full of protein as well.

1 cup sliced coconut or Gf oats (or 1/2 cup of each)
1/2 cup almonds finely ground into meal
1/3 cup sliced almonds
1/3 cup packed brown sugar
1 tsp ground ginger
1/4 tsp fine sea salt
4 tbsp melted unsalted butter
2-3 tbsp of Siggis vanilla yogurt 5.3 oz ( I use whole container if just eating with fresh fruit)
1-2 tsp vanilla bean paste. 1 tsp almond paste extract

Mix all ingredients together in a bowl adding melted butter before adding yogurt. Dip fresh fruit in and enjoy.

Core apples or fruit of your choice and line the bottom of a glass bowl, stuff apples with mix and over the top of the fruit. Bake at 350° for 40-45 minutes like a crustless cobbler. Top with whipped cream if desired.

Onion rings with tasty dipping sauce

Oil for frying

2 large sweet Vidalia onions, very cold cut into thick rings

2 cans evaporated milk, very cold

1 cup ATK flour

1/2 teaspoon dried mustard

1/2 teaspoon cayenne pepper

1 teaspoon sweet paprika,

1/3 palm Kosher salt

Natures seasoning after frying

Dipping sauce:

1 cup sour cream

1/4 cup sweet chili sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

Heat oil in a large frying pan over medium high heat.

Cut onions across into 1-inch rings and separate. Pour cold evaporated milk into a small, deep bowl. Mix flour with seasonings in a dish deep enough to cover rings.

Dip onion rings in milk, then coat in flour, put back into milk and flour again for a thicker crust.

Fry in hot oil until golden brown. Remove from oil to a wire rack on a cookie sheet lined underneath with paper towels to catch oil . Salt and use natures seasoning to dust lightly after frying. Place wire rack on cookie sheet and keep warm in a preheated 250° oven.

For dipping sauce, combine all ingredients in a bowl and stir.