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 © 2014 Kebba Buckley Button.  World Rights Reserved.

Stress, Gluten-Free, GF, UpBeat Living, eating right

Cherry-Cinnamon Mini Cakes. Photo by Kebba Buckley Button

Do you love desserts?  But your body hates wheat or gluten?  Then you are actually lucky, because these days, the solutions are easy.  And generally any non-gluten-sensitive people can enjoy your GF desserts with you.  So many people have realized that gluten doesn’t work for them, that gluten-free (GF) products are now widely available.  If you know you are wheat-sensitive, but you haven’t considered gluten, you’re in luck again.  Since all wheat has gluten, you wheat-sensitive people can generally feast on GF foods.

Here are two easy desserts, which you can use as coffeecake, desert cake, or snacks.  Notice there is no oil in either recipe, and the topping is simply cinnamon sugar—light, satisfying, and very low-calorie.  The quickest version of either is made in an 8” square pyrex pan, in a toaster oven or countertop oven.  However, you can bake the recipes in muffin tins you have sprayed with GF baking spray, taking about 5 minutes off the baking time.

GF Apricot Coffee Cake

o  Drain 1 15-oz can of apricots (packed in fruit juice, if you can find it), reserving the juice, and chop the apricots.

o  In a large bowl, mix just until smooth:

1 ¼ c GF baking mix (such as Pamela’s Baking and Pancake Mix)

½ c organic sugar

1 extra large egg

½ c  juice from the apricots (there is no oil)

2 t cinnamon

¼ t coriander or nutmeg

1 ½ t hazelnut extract

o  Add the apricot pieces and stir until well-distributed.

o  Spray an 8” x 8” pyrex baking pan with GF baking spray, or butter and flour the pan.  Pour the batter in the pan, and sprinkle with cinnamon sugar. [If you don’t have cinnamon sugar, fill an empty spice jar with half organic sugar and half cinnamon.  You may prefer more cinnamon.  This looks pretty when baked, and provides more flavor than calories.]

o  Bake at about 330 degrees in a toaster oven, for about 25 minutes.  It’s done when springy in the middle.  No overbaking!

GF Cherry-Cinnamon Mini Cakes

o  Spray, or butter-and-flour, one 12-cupcake pan and about 4 depressions in a second 12-cupcake pan.

Preheat oven to 350 degrees and be sure one rack is in the middle of the oven.

o  In a large bowl, mix, and stir until smooth:

1 ¼ c GF baking mix (such as Pamela’s Baking and Pancake Mix)

½ c organic sugar

1 extra large egg

½ c water (there is no oil)

2 t cinnamon

1 ½ t almond extract

o  Add: 1 6-oz package of dried cherries (unsweetened, such as Mariani)

o  Stir until well-distributed.

o  Using a large spoon, fill the cupcake tin depressions halfway, until you are out of batter.

o  Bake at 350 for about 18 minutes.  Mini cakes will be springy to the touch when done.

Enjoy these light, delicious, and guilt-free GF desserts!

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● Kebba Buckley Button is the author of the 2013 book, Peace Within:  Your Peaceful Inner Core (Second Edition).   Keep this book with you constantly, to quickly recharge your Peace Within, with quotes, photos, and poems that take you directly there!  Kebba is a corporate stress management trainer, and she also has a holistic healing practice.

● Liked this blog?  Why not buy Kebba’s books?  Just click the links!

● Your comments are welcome!

● Reach the writer at kebba@kebba.com .

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