Blog Archives

Wheat And Gluten Free Recipe For Sponge Cake

I love this recipe and for the life of me I cannot tell you the name of the book from whence it came 😦 my sincere apologies.

3/4 cup sugar ( I use brown sugar)
2 large eggs
1 tsp vanilla extract
1 tsp glycerin
1 1/4 cups of flour mix * see below for flour mix combo
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup of oil plus whatever you use to coat your cake pans!
1/2 cup of milk ( I use rice milk)

* flour mix
Make this up and store in an air tight container.
5 1/2 cups of rice flour ( I use brown rice flour)
1 cup of potato flour NOT STARCH
1 cup of tapioca flour

*This mix works well for any cakes or muffins

Mix sugar, eggs,vanilla,and glycerine into a bowl and beat with electric hand mixer at high speed for approx four minutes. meanwhile combine flour,baking powder and gum sift a couple of times. Once the egg mixture is nice and thick add the flour and oil and milk blend slowly and DO NOT OVER BEAT just enough to blend it all together. Divide mixture between two oiled pans (I use a round 8 inch pan)
Bake @ 350 F 20-25 minutes or until done. This cake works well with fresh fruit and cream. Always better eaten the same day…lucky you if you have leftovers for another day !
Share with friends and family and a good cup of tea.

Enjoy the recipe and your cake.
Happy summer to you and yours, hope it is a good one.

Eggless Sugarless Carrot Cake

Eggless Sugarless Carrot Cake

1/2 cup of crated carrots – I often use 1 cup
1 1/4 cup of chopped dates
2 cups of raisins/and or chopped apricots
1 1/3 cup of water
1/4 cup butter /or olive oil
1 teaspoon of cinnamon and ground nutmeg- use more if you like more flavour.
2 cups of flour….I use gluten free flour here
1 teaspoon of baking powder
a pinch of salt
1/2 cup of chopped nuts

Place carrots, dates, raisins, apricots, butter, water and spices in a large pan . Bring slowly to the boil and simmer for 5 minutes; cool. Meanwhile stir together the dry ingredients and add with nuts to the first mixture. Stir until blended. Pour into a well greased pan 9 inch ring mould. Bake at 375 degrees F for 45 -60 minutes. To fill a large Bundt pan double the recipe.

****This Part Makes It……Not Sugarless !
*Honey could be used in place of icing sugar for a healthy option !

If you like cream cheese icing. Use a small package of cream cheese and mix with *icing sugar until you have the right consistency. I also add a teaspoon of vanilla essence.
Great after a hard day of knitting and felting! goes well with a good cup of tea or coffee.

If you don't make the icing it is sugarless !

THREADBORNE

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rosiepink

Adventures with Felting, Dyeing, Knitting and other stuff

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Adventures with Felting, Dyeing, Knitting and other stuff

KDD & co

Award-winning Scottish publishing and design

lil fish studios

Adventures with Felting, Dyeing, Knitting and other stuff

Attic24

Adventures with Felting, Dyeing, Knitting and other stuff

FeltUnited

Uniting the world wide felt community

feltingandfiberstudio

An international collective of felt and fiber artists

tremblinginsidethecocoon

Just another WordPress.com site

THREADBORNE

Fibre Art, Eco Printing, Natural Dyeing, Book Arts

The Procrastinator Dyer's Diary

A Journal of Observations

rosiepink

Adventures with Felting, Dyeing, Knitting and other stuff

The Creative's Tribulations

From the perspective of a frustrated creative.

Adventures with Felting, Dyeing, Knitting and other stuff

KDD & co

Award-winning Scottish publishing and design

lil fish studios

Adventures with Felting, Dyeing, Knitting and other stuff

Attic24

Adventures with Felting, Dyeing, Knitting and other stuff

FeltUnited

Uniting the world wide felt community

feltingandfiberstudio

An international collective of felt and fiber artists

tremblinginsidethecocoon

Just another WordPress.com site