Category Archives: Wheat sensitivity

UpBeat Living: Yummy Gluten-Free (GF) Desserts, Part 4, French Walnut Cake

08 Wednesday Jan 2014

Posted by in GF, gluten, Gluten-free, Recipes, UpBeat Living, Wheat sensitivity

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 © 2014 Kebba Buckley Button.  World Rights Reserved

Gluten-Free, GF, eating right, upbeat living, recipes

Image by Fotolia

This series of GF recipes continues, in support of those who are sensitive to wheat or gluten, or who feed friends and loved ones who don’t do well with wheat or gluten.  There are countless delicious recipes that are completely free of wheat and gluten! And if there are any recipes you would like converted, please send them to me.  I will do my best to make a GF version that tastes exactly like the original!

Today’s special recipe comes from traditional French cooking.  In the Perigord region of southwest France, cooks prepare many dishes with walnuts, which have cholesterol-lowering properties.  In fact, the Perigord region has the second-lowest rate of heart disease in the world.  Many believe this is due to a high consumption of walnuts.

This recipe is easier than it sounds, as long as you have a food processor.  Also, do not vary from the directions.  I tested a few versions of this recipe before I got it perfect.

French Walnut Cake

 

  • Preheat oven or toaster oven to 375 degrees F
  • Process 6-6 ½ oz walnuts in food processor until fine but not nut butter.
  • Take 3 oz or 6 T of butter, room temperature, and cream it in a large bowl.
  • Add 4 egg yolks and 6 oz or ¾ c organic sugar, and mix well.
  • Add the finely processed nuts to the mixture and mix well.
  • Beat 4 egg whites until stiff and fold into the batter.
  • Use a rubber spatula to move the batter into a buttered 8” x 8” Pyrex pan.
  • Bake at 375 degrees for 20 minutes.  Then turn down the heat to 275 degrees and bake another 23 minutes.
  • Now cool on a rack for 30 minutes or until completely cool.
  • Cut into 8 bars (or 16 squares for small appetites), and serve with GF whipped cream and slices of strawberries.  This would also be good drizzled with the hot fudge sauce (Easiest GF Hot Fudge Sauce) from yesterday’s post.  Enjoy!

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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 .

UpBeat Living: Yummy Gluten-Free Desserts, Part 1

05 Sunday Jan 2014

Posted by in Eating right, Energy foods, gluten, Gluten-free, Health, Wheat sensitivity

≈ 8 Comments

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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!

——————

● 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 .