Tuesday, March 8, 2011


1 c. cherries, pitted and halved (I use cherries I had canned the summer before, drained)
1c. blueberries (I use blueberries I had canned the summer before, drained)
1 tsp. orange zest
1 tsp. honey or you can add 1 c. of homemade jam
Pinch of allspice, cloves, nutmeg, and ginger (each)
1/4 c. tapioca flour [optional for thicker consistency, if using jam be sure to add this]

1/2 c. coconut oil, melted

1/2 c. honey
6 tbsp. applesauce
2 tbsp. non-dairy milk of choice
2 c. gluten-free flour mix (see mix recipe below)
1 tsp. baking powder (aluminum-free)
1 tsp. baking soda (aluminum-free)
1 tsp. almond extract
Grease 8 x 13 glass baking pan. Mix base ingredients and spread into pan. Set aside. Blend cake batter ingredients. Gently spread on top of cherry-blueberry base. Bake at 350 degrees for 30 - 35 minutes. If a knife or toothpick, inserted into cake topping, does not come out clean lightly cover with tinfoil [not tightly] and continue to bake. This could take an additional 15 - 30 minutes.


1/2 c. brown rice flour
1/4 c. buckwheat flour or ground oat flour
1/2 c. tapioca flour
3/4 c. arrowroot powder or amaranth starch
1/4 c. millet flour

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