Quilt Binding: Joining Ends, Marci Baker of Alicia's Attic

The Very Best Chocolate Gluten Free Cake Ever

I realize I haven't been blogging.  This isn't exactly an attempt to get back into it; however, I have been wanting to jot down my recipes that I have been developing. This is my all time most favorite. I have gotten compliments such as, 'this cake tastes just like store cake!" That's a pretty big deal coming from an eight year old. :-) I developed it from the Martha Stewart One Bowl Chocolate cake, but it is much different now. I like to double the recipe and make a four layer cake.

Chocolate Cake, the best ever.

3/4 cup cococa powder
1/2 cup oat flour
1/2 cup rice flour
1/2 cup tapioca starch
3/4 cup sugar or less if you like
3/4 tsp powder
3/4 tsp salt
2 eggs
3/4 cup almond milk
1 TBS vinegar
3/4 cup warm water
6 TBS melted oil - something mild/not flavored
1/2 TBS vanilla

mix it. bake it. 350 for 35 or until firm.

Christmas decorations

Ellie and Sam took some pictures of our Christmas decorations. :-)

A hearty breakfast

This picture may not look like much, but I assure you it is awesome!

Leftover beans and rice with two over easy eggs and a dollop of homemade (canned) salsa.

Ah.maz.ing.

Pumpkin Bread Re-write

1/2 c sugar
1 c oil
1 tsp vanilla
2 cups pumpkin
4 eggs
2 c GF flour
1/2 c potato, tapioca, arrowroot
1 1/2 tsp xanthan gum, if flour is GF
1 tbs powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves

combine wet. combine dry. combine all. bake at 350 in muffins or a 9x13.

This is a re-write of this recipe.  I typed it up here while I was going through the ingredients on the page and deciding what quantities of things I would use.  These turned out awesome as muffins. Moist, but not wet. Rich (lots of pumpkin!) and slightly sweet, as I make most things these days. :-) Now I am coming back to make these again! And I thought I would share.  What am I going to do about the eggs, now that I am trying to keep them away from the baby?  I have no idea yet.

Enjoy!

ps. I made this into a GF recipe. You could easily switch it back by making the flour and the potato/tapioca/arrowroot into wheat flour and omitting the xanthan gum.

Lunch feast and a GF hamburger bun hack

Today lunch was a feast! At least, I thought so.

Leftover hamburgers with pancake buns, bananas, olives, leftover apple pie. Everything is gluten, dairy, egg free.

Of course as soon as the kids were done, they were asking what else they could have. I don't know what I am going to do with them when the apples from the end of our csa. They are my go-to snack/ add on to meals right now.

I started making pancakes when we have burgers because it is so much easier than making GF buns. It works great! I would not reccomend oat flour, however. They were dense and chewy and never dried out really. But leave the batter on the thicker side so they fluff up and stay thick. Then you can easily slice them in half to use as a bun.

Allergy friendly lunch

You're gluten and dairy free? What DO you eat?

Yes, we are gluten and dairy free, and, in fact, the baby is also egg and nut free right now too. And you know what? There are still (some) things to eat.

Today for lunch, john is having: half a banana, some asian pear, broccoli, a few chips, a date, sauerkraut, and cranberry relish.

For the other kids, I didn't give them banana, but I was prepared to offer eggs to anyone who was still hungry. Ellie also had some oatmeal because she didn't have any at breakfast. No one complained of being still hungry, so I didn't have to make eggs. And I forgot to add walnuts to the cranberry relish when I served it.

I was even planning to make crackers but ran out of time. And as I type this I remember I even have crackers in my cabinet!

In conclusion, there ARE things to eat when you are dealing with allergies. It may just require thinking outside the box. And more fruits and vegetables. :-)