Preheat oven to 350° Cook Time: 35 minutes (2) 9 inch cake pans (I used silicone) Ingredients Cake 2 Cups chopped pecans 1 ½ cups ripe bananas (about 3 bananas) 3 cups Bob Red Mill GF AP flour (or Jen’s blend) 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ Tbsp psyllium husk powder 2 tsp cinnamon ½ tsp cloves, crushed ¼ tsp nutmeg ¼ tsp ginger 3 eggs, room temperature 1 cup avocado oil ¾ cup light brown sugar ½ cup coconut sugar 1 ½ cup (8 ounces) chopped pineapple, drained and reserved ½ pineapple juice (from the can) 2 tsp vanilla extract Ingredients Frosting 8 ounces cream cheese, room temperature 6 Tbsp unsalted butter, room temperature 1 ½ cups confectioners’ sugar 1 tsp vanilla extract Directions 1.Drain the pineapple juice from the crushed pineapple can and retain ½ cup. 2.Mash the bananas. 3.Place all of the dry ingredients. Mix well. 4.Next place the banana, chopped pecans, pineapple, and oil. Mix well. 5. As the batter is mixing add one egg at a time. Scrape the sides of the bowl to make sure it is all blended well. 6. Add the pineapple juice. Batter with be smooth with chicks of nuts and fruit. 7.Place the batter evenly, into silicone cake pan or well-greased cake pans. 8. Place into the oven for 35 minutes. 9. Allow the cakes to cool thoroughly before icing. 10. Mix all the icing ingredients together for about 4 minutes until silky smooth. 11. Ice the top of one cake and place the second cake on top. Ice the top of the second cake and the sides. ENJOY!
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This cake has such a great taste! It is fluffy and moist and a paleo-friendly and dairy-free (with one small change) treat!
Preheat oven 350° Prep Time: 20 minutes Cook Time: 35 minutes 3 6” cake pans Ingredients for cake: 2 cups BethBlend Cassava/Nut/Grain Free Blend Flour ½ cup + 2 Tbsp BethBlend Grain Free Blend Flour 1/2 tsp salt 1/2 tsp baking powder 2 tsp cinnamon 1 tsp vanilla extract 3 eggs, room temp 2 Tbsp bacon fat ¾ cup avocado oil 2/4 cup almond milk 1 ¼ cups coconut sugar ½ cup maple syrup 2 Tbsp monk fruit 10- pieces of nitrate-free bacon, baked until crispy 10 pecans and 2 slices of bacon for decorating the top Ingredients for frosting: Bacon 1 Tbsp Ghee 2 cups Monk fruit powdered sugar 2 Tbsp Maple Syrup 2 Tbsp coconut milk Ingredients for filling: 1/3 cup Bacon in small pieces, cut 1/3 cup pecan, chopped ¼ slices almond, loose chop 1 tsp cinnamon 1 Tbsp Cassava/Nut/Grain-Free BethBlend Flour 3 Tbsp maple syrup *Reserve 1/3 of the mixture for the top Directions: 1.Grease the 3 cake pans with avocado oil and lightly dust with monk fruit powdered sugar. Gently bang out the excess flour from the pans and discard. 2.In a medium bowl, sift together all the dry ingredients, mix well and set aside. 3.In mixing bowl cream together the sugar, oil, bacon fat, and vanilla. 4. Next add maple syrup and mix. 5. Add the dry ingredients ¼ at a time while alternating with the eggs. 6.Mix the almond milk in slowly and mix until the batter is smooth. 7.Place the batter into the evenly into the 3 pans. Lightly tap the pan to remove any bubbles. Place in preheated oven. Do the toothpick test to check if done. Allow to cool before glazing the top. Directions for topping:
Makes 24 bite size trail mixes!
Prep Time: 15 minute + chilling Ingredients 1 cup organic superberry (brand: made in nature ) 8 ounces 60% cacao bittersweet chocolate (brand: ghirardelli) 2 ounces Lily’s dark (55%) stevia sweetened chocolate chips 2 Tbsp roasted flax seeds ½ cup raw organic sunflower seeds (brand: shiloh farms) ¼ cup organic chia seeds 2 Tbsp organic raw sesame seeds (brand: Now Foods) ½ cup organic raw pumpkin seeds (brand: Now Foods) ½ cup raw sliced almonds 1 Tbsp coconut oil ( virgin & unrefined) Directions
SO delicious!
NO REFINED SUGAR PREP TIME: 20 minutes COOK TIME: 60 minutes OVEN TEMP: 350° INGREDIENTS ¾ cup coconut oil, melted 1 cup almond milk, unsweetened, vanilla 1 cup coconut sugar 2 cups Beths Blend Cassava Flour (can substitute) 1 cup almond flour 1 Tbsp psyllium husk powder 3 eggs, beaten, room temperature 1 tsp baking powder ½ tsp salt 2 tsp vanilla extract 1 tsp cinnamon ½ tsp ginger, dried INGREDIENTS for topping 1 gala apple, peeled and diced 1 granny smith apple, peeled and diced 1 tsp cinnamon 1 tsp ginger, dried DIRECTIONS
BEEF WELLINGTON I HAVE TO SHARE this with you! This was my first time having beef wellington. I think this was in the top 5 things I've ever eaten. I couldn't get enough. Each bite was savored. Absouletly worth the price and effort. It will now be included at ever CHristmas from this moment on! Preheat oven 400° Ingredients 2 – 2 ½ pound center-cut beef tenderloin, trimmed 2 Tbsp Dijon mustard (or you can use horseradish sauce) 1 1/2 lb. button mushrooms, cut 5-6 garlic cloves, minced ½ Tbsp fresh rosemary, chopped (or you can use thyme) 2 Tbsp butter, unsalted 16 sliced prosciutto, thin black pepper salt 1 Tbsp Extra virgin olive oil Double batch of Jen’s Puff Pastry Recipe (or 2 packages of gluten-free store bought) Rice flour for dusting 1 large egg, beaten Salt for sprinkling, (the best is to use flaky or coarse salt; sea salt, kosher salt or Maldon finishing salt) Direction 1.Season the tenderloin with salt and pepper. As desired-I suggest you be generous. The tenderloin may need to be ties with twine in order to do the next step. 2.In cast iron skillet (or large frying pan) add the olive oil, when warm, place the beef into the pan. Brown on each side, including the ends. 3.When done, remove from pan and place on large dish. 4.Meanwhile, place the mushrooms, garlic and rosemary into a food processor and blitz until the mixture is finely chopped. 5.Next place the butter into a sauce pan and melt it. Add the chopped mixture into a warm sauce pan. Season with salt and pepper. Cook for about 20 minutes, until the liquid has evaporated and you have a mixture that resembles a mushroom paste. (it is called duxelles in French cuisine). 6.Allow to cool on counter for a few minutes then into the refrigerator. 7.With pastry brush, spread Dijon mustard all over the beef. 8.Next, place plastic wrap on the counter longer than the length of the tenderloin. Then place a second piece of plastic on top so that you have a sturdy wrapping! If you need a piece of wrap vertically as well do so because we want this beef to be encased in this plastic wrap. 9.Line your plastic wrap with the prosciutto in a rectangle that will be LARGE ENOUGH to cover all of the tenderloin. If you have to pick up the beef and hold it over the prosciutto to measure than do so to insure you have a large enough space. ***If you are able- measure the size of the spread you have because you can use this at the pastry stage as a guide! 10. Using the back of a spoon or a spatula, spread the mushroom mixture (or duxelles) evenly over the prosciutto. Try to spread as thin as you are able. 11.-Season the tenderloin with a bit of salt and pepper. 12.Place the beef on top of the mushroom mixture and prosciutto at the bottom closest to you. Next, using the plastic wrap to do so, roll the meat into the mushroom mixture and prosciutto, as tight as you can. Rolling with a small bit of pressure. You will be tucking the ends of the prosciutto as you go. When you are done rolling, take the ends of the plastic wrap and twist! TIGHTLY! It will create a log, nice and secure. 13.Place into the refrigerator to cool for 30 minutes – one hour. 14. If you were lucky to find a fabulous gluten-free puff pastry at the store- GREAT! I prefer this homemade recipe over any of the ones I’ve found. Click here for the recipe. I suggest making the homemade gluten-free puff pastry a bit ahead of the processes you’ve done so far because there are several layers of lamination. Take this time while the beef is chilling (which helps to maintain its shape) to get a few laminations in! 15.Place a bit of rice flour on the counter/work station and roll out your puff pastry. If you measured in the previous step, then roll the pastry to that size + a bit more to ensure you cover every inch of that beef. 16.Take the beef out of the refrigerator. Remove the plastic wrap from the meat and place it at the bottom of the puff pastry, near you. Using a pastry brush, brush the other three edges of the pastry with the egg wash. Next, roll the edge of the pastry while encasing the beef. 17.-Once the beef is fully covered in the puff pastry, trim and excess puff pastry Take a fork and crimp the edges-sealing. 18. Wrap once more in plastic wrap and chill in the refrigerator for 20-30 minutes. 19-Remove the beef wellington from the refrigerator, remove the plastic wrap, and place into a greased (olive oil) roasting pan (or parchment lined baking sheet). Brush it with egg wash. Sprinkle with coarse or flaky salt. 20-Bake until pastry is golden for about 50 minutes. The center should register about 120-130°F which will be a medium-rare, Let rest 10-15 minutes before carving and serving. Note: I suggest leaning toward having more puff pastry than necessary. Nothing would be worse than working for this gorgeous meal and being a bit short of pastry! Take the remaining pastry and follow my recipe for a quick OPEN-FACED PASTRY! Ingredients:
2 cups of Jen’s Bread Mix (#2) 1 cup Jen’s AP Mix (OR Grab a copy of Jen's cookbook with more bread recipes everyone will love!) 1 tsp salt 1 Tbsp Xanthan gum 3 eggs, room temperature ¼ cup olive oil or avocado oil 1 ¼ cup room temperature water (here you can reduce the loaf when using less fibrous/dense flours and PLAY) 2 ¼ tsp fast acting yeast (or bread machine yeast) Directions: 1.Wet ingredients in the bread basket(insert) first: 2.Next goes the dry ingredients (shifted): 3.On top is the yeast 4.Bread Machine: I like the “2 pound loaf” option>selection on your bread machine any setting similar to a 3 hour bake total. *I know machines now have a gluten-free option. I haven’t tried it again in a long time because my first time was not a success and I found something that WAS! I went forward with what worked and never looked back! No bread machine? No problem! Here are the oven Directions: Preheat oven to 425°. Prep Time: 1 hour. Cook Time:55 minutes 1.Allow the yeast (+sugar and water) to rise - around 10-15 minutes Hamburger buns
Have you ever had a gluten-free bun that just falls apart in your hand and you wind up eating your burger with a fork??? Well not anymore! If you are willing to carve out 2 ½ hours to create these buns you will be enjoying a hamburger bun that holds up to the burger and it’s fixins’. Makes 8 buns Preheat oven to 400° Prep Time: 15 minutes + 1 hour and 45 minutes (rise times) Cook Time: 32-35 minutes Ingredients: 4 cups Jen’s bread mix (#2) 1 ½ tsp salt 1 Tbsp (9g) fast acting yeast 377g luke warm water 1 large egg, room temperature 28g (about 2 Tbsp) butter 50g granulated sugar 1 egg, beaten for egg wash before baking Parchment lined baking sheet Directions: 1.In a bowl mix together all the dry ingredients whisk together well. 2.Using a paddle mixer, slowly add the water, butter, and egg. 3.Mix until the dough looks smooth like cake batter. It will be fluffy and not too sticky as well (about 4 minutes on medium). 4.Cover the dough with plastic wrap and allow rise for 20-30 minutes in a warm space. 5.Take the dough out and knead it until it become a bit firmer but is still soft to the touch. Place it back in bowl, cover with plastic wrap and all to rise for 45 minutes. 6.Lightly sprinkle flour on the work surface and cut the dough in half. Then take one half and cut it equally into 4 pieces. Knead each roll individually. Create a cage with your hand and move the dough around to shape it. You should have a bun that has a tight structure but still remains fluffy and is about 3 inches in diameter, and patted down slightly. Repeat for the other half of the dough. **NOTE: You can weigh the dough, divide the total by 8 to get what each bun dough should weigh. Knead and shape each bun individually. 7.Cover the buns with plastic wrap and allow to rise in a warm place for 25-30 minutes 8.Next, brush the top of the buns with the beaten egg. 9.Place in 400°oven for 14 minutes. 10. Lower the temperature to 350° and continue to bake for another 17-20 minutes. They should be golden brown on top and airy in the middle. Tips: *If you choose to use a store bought ap flour, often times they tend to be drier. I would suggest, adding 3 ½ cups of flour into the dry ingredients. Then add your wet ingredients and beat. Next, slowly add the ½ cup until you see the cake batter like consistency. You may have a small amount of flour left…use t on your work surface when kneading. 80g tapioca flour (starch) 280g potato starch 150g brown rice flour (fine) 150g white rice flour (fine) 75g egg white protein 15g xanthan gum Used in italian bread with crunchy crust and pillowy texture inside Jen's Bread Mix (#1)
250g potato starch 100g tapioca starch 85g lupin flour 125g fine white rice flour 125g sweet sorghum flour 15g xanthan gum Makes great sandwich bread! Semolina -LIKE Italian Bread or similar to French style baguette ...
Whichever name you prefer to call it’s a crunchy crusted loaf of bread with soft pillow dough inside! Great for just about anything. I wanted to have a great tasting Italian loaf of bread like I remember the classic semolina bread from my youth AND I also wanted the baguette that I served to our customers at the deli I once owned. I wanted to come up with this bread and not spend days getting it! This recipe is the closest I have come. With a prep/rise/time to build layers of flavor time of 4 ¼ hours and a bake time of 1 hour. Pre-heat oven to 400° Cook Time: 1 hour Parchment lined baking sheet Ingredients 535g Jen’s gf bread mix (with egg white powder) 8g active dry yeast 26g granulated cane sugar 6g psyllium husk powder 14g salt 380 room temperature water 70g butter, melted (about 5 Tbsp) ¼ cup white rice flour Directions
Bread Flour Mix 1 250g potato starch 100g tapioca starch 85g lupin flour 125g fine white rice flour 125g sweet sorghum flour 15g xanthan gum Mix with a whisk for a couple of minutes until fully blended. Bread Flour Mix 2 (with egg white protein powder
**Used this bread flour mix on that gorgeous italian loaf 80g tapioca flour (starch) 280g potato starch 150g brown rice flour (fine) 100g white rice flour (fine) 75g egg white protein (others use why protein isolate-I was trying to reduce dairy) 15g xanthan gum Mix with a whisk for a couple of minutes until fully blended. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |