Wednesday, June 27, 2012

Gluten Free Ambrosia Sunshine Cake with Strawberries

Hurry and go make this cake before your strawberries are gone, you won't be dissappointed.  This is one of our favorite versions of strawberry shortcake.  I grew up eating this cake, and of course decided to make it gluten free.  I was a little worried to make it dairy free because the original recipe has a lot of milk and butter, which gives it a great taste.  I made my substitutions and it came out great.  The cake is light and has a great texture.  You can use it however you like, but when we add our strawberries and cream(some of us use cream, others use powdered sugar), I usually slice each piece in 1/2 so there is less cake and more berries!  So the original cake is twice as thick as you are seeing.  Hope you like it!

Ambrosia Sunshine Cake
4 eggs
1 t. vanilla
3 T. lite coconut milk + enough water to =1 cup (or 1c. milk)
½ c. butter(Earthbalance works great)
2 c. sugar
2 t. baking powder
½ t. salt
1 t. xanthan gum
2 T. coconut flour
½ c. potato starch
½ c. millet flour
¾ c. sorghum flour
Beat eggs, sugar, and vanilla until light and fluffy.  In a separate bowl heat butter and milk mixture until boiling.  Meanwhile, combine remaining dry ingredients, and then add to egg mixture.  Mix in butter and milk and beat well.  Pour into greased 9x13 pan.  Bake 350 for 30 min.

Check out all the strawberry recipes at Linda's Gluten Free Wednesdays and the other allergy friendly recipes at Tessa's allergy free Wednesdays.

Tuesday, June 12, 2012

Kitchari (quinoa/lentil/vegie stuff)

I know this doesn't look pretty, but it always makes me feel pretty inside.  I'm sure you've had those weeks/days/months with way too many parties and events and you eat just like a pig, and not a healthy pig.  You know when your body is just craving something healthy.  When you have a moment like that, this is the meal for you!  Or just when you need some feel good, immune boosting, detoxifying, quick, food.  A friend sent me a few recipes and I took what I wanted from each one.  I had never heard of kitchari before, but after looking into it, it really is a comfort and healing food.  This has really become one of our staples.  Don't let the long list scare you, it really is a quick meal to throw together.  If you are missing an ingredient, just leave it out.   Hope you like it!

5 c. chicken broth(I always use water and add my favorite Better than Bouillon organic chicken stuff)
3/4 c. quinoa
3/4 c. lentils
6 cloves garlic, crushed
1 c. onion, chopped
1 c. chopped carrots
1 c. frozen spinach
1 t. curry powder
1 t. cumin
1/4 t. cayenne pepper
2 t. soy sauce, or liquid aminos
2 t. sesame oil
1 T. lime juice
1 T. fresh ginger, minced
1/2 c. fresh cilantro, minced
salt & pepper to taste
In a large pot, add:  broth, quinoa and lentils.  Bring to a boil and then turn down to simmer.  Add in garlic, onions, and carrots.  Simmer for 15 minutes.  Add in spinach and cook for another 5 min.  Add remaining ingredients and cook another 5 minutes, adding more liquid if necessary(it is more like stew than soup).  Serve warm and enjoy.  When I serve this with my teff muffins, I am really feeling healthy & ethnic!  Feel free to add the veggies or spices you like.  Like all my recipes this is just a framework to take off from.

I am linking this to Linda's Gluten-free Wednesdays and Tessa's Allergy-free Wednesdays.  Thanks for your recipe round ups!