Slow food without gluten, soy, corn, wheat, honey, and much of it without dairy, as well as some occasional ruminations about food, eating and life in general.
Garbanzo/fava flour, honey, guar gum (got vegans at the party), ghee (lots and lots of ghee - the vegans were fine with that, actually), vanilla, baking powder, baking soda, homemade pear/apple sauce and lemon zest. It had slices of banana between the layers. The sauce/frosting was, I understand, obscenely sweet. I added stewed cherries to make it pink. If there had been no vegetarians at the party I'd have snuck in some gelatin, but there were, so I didn't.
The original recipe is from Babycakes NYC, and it's bar none, the most foolproof gf/dg/ef cake recipe I've found yet. As for taste, I've never tried it in the 4 years I've baked it since I've been on GAPS most of that time.
I generally cut back up to 1/2 cup of sweetener and substitute honey for agave. I use ghee instead of coconut oil. I just think it's more beneficial and simply works better in this situation.
I know. Not my philosophy. But I don't know too many kids who will eat coconut breads and cakes if they're gluten-eaters, or worse, used to junk. So I compromise. If I have time I soak the flour beforehand, but it changes the recipe a lot and I'm often in a rush before the party.
We also had Coconut Bliss ice cream - a request from our daughter, who had it at someone else's party. I sort of sighed since I make something similar with a lot less sugar, but she's the birthday girl for this one day a year.
And now back to our regularly scheduled program. Dinner was bone broth-based vegetable stew, beef cooked with greens, and rice for those who can partake. Whew.
3 comments:
What are those made of? ;P
Garbanzo/fava flour, honey, guar gum (got vegans at the party), ghee (lots and lots of ghee - the vegans were fine with that, actually), vanilla, baking powder, baking soda, homemade pear/apple sauce and lemon zest. It had slices of banana between the layers. The sauce/frosting was, I understand, obscenely sweet. I added stewed cherries to make it pink. If there had been no vegetarians at the party I'd have snuck in some gelatin, but there were, so I didn't.
The original recipe is from Babycakes NYC, and it's bar none, the most foolproof gf/dg/ef cake recipe I've found yet. As for taste, I've never tried it in the 4 years I've baked it since I've been on GAPS most of that time.
I generally cut back up to 1/2 cup of sweetener and substitute honey for agave. I use ghee instead of coconut oil. I just think it's more beneficial and simply works better in this situation.
I know. Not my philosophy. But I don't know too many kids who will eat coconut breads and cakes if they're gluten-eaters, or worse, used to junk. So I compromise. If I have time I soak the flour beforehand, but it changes the recipe a lot and I'm often in a rush before the party.
We also had Coconut Bliss ice cream - a request from our daughter, who had it at someone else's party. I sort of sighed since I make something similar with a lot less sugar, but she's the birthday girl for this one day a year.
And now back to our regularly scheduled program. Dinner was bone broth-based vegetable stew, beef cooked with greens, and rice for those who can partake. Whew.
I forgot to mention that kids seem to love these cakes, so it gets rave reviews, generally.
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