Easter Open House
April 18 through April 22
Tuesday April 18 10-6
Wednesday April 19 10-6
Thursday April 20 10-6
Friday April 21 10-5
Saturday April 22 10-3
Happy Easter, everyone! Before you start fixing all the dishes for your festivities on Easter Sunday, I just wanted to give you a recipe I tried and of course modified, so that if you might want to fix something extra special for those gluten-free guests.
So many times when I try a gluten-free recipe I find it so unusually different that I toss it in the trash without finishing it or eating the initial serving I took. Lots of wasted stuff for me. Shame, Shame! But this one was great for me and my non-gluten free husband. He liked it!!!! The recipe was adapted from a carrot cake cupcake recipe by flavorandsavour.com. It was really good but I did make a few adjustments to it. Her version is grain-free, dairy, and refined sugar free. However, mine does have refined sugar in it because I did not have enough honey on hand.
I let my church friends do the taste test and they loved it. I used a standard cream cheese frosting on top and used pecans and white chocolate discs for a garnish around the top. I also added 1 tablespoon Psyllium Husk Powder as a binder. It may not have needed it, but at least it didn’t crumble all over when I cut it.
Here’s my version, but be sure and look at hers!
1 cup carrots (grated)
1/2 cup pineapple (crushed)
2 eggs
1/4 cup white sugar
1/4 cup Maple syrup
Mix wet ingredients
1/2 cup Almond Flour, Packed (I ground my own)
1/2 tsp baking soda
1 tsp Cinnamon
1/4 cup Coconut flour, Packed
1 tsp salt
1 Tablespoon Psyllium Husk powder
Mix together all dry ingredients.
Blend dry and wet ingredients together.
1/4 Cup canola oil
Add the oil to the other ingredients
blend well and then add 1/2 cup nuts. (I used pecans).
* I will add raisins the next time I make this cake. Probably 1/2 cup.
I lined a cheesecake pan (spring form pan) with parchment cooking paper and poured the batter into it. I baked it for 40 minutes. After thoroughly cooling the cake I transferred it to a cake plate and topped it with my favorite, delicious cream cheese frosting. In order to make it look good, I created a ring around the top of the cake with pecans and then put white chocolate discs around the cake. It was just for pretty as it did not add a lot of taste to the overall cake. It was only for presentation.
I hope you all enjoy this if you make it. I am sure you can probably perfect it better than I, but at least it took care of the yearning for a delicious carrot cake that I could (or would) eat. Or just inhale it, as that was the case for me!
Easter Open House
April 18 through April 22
Tuesday April 18 10-6
Wednesday April 19 10-6
Thursday April 20 10-6
Friday April 21 10-5
Saturday April 22 10-3
Have a wonderful Easter!
Debbie
