Friday, October 29, 2010

Triple-Coconut Berry-Pear Crumble (grain free)

"Triple" because I use coconut flour, coconut nectar, and coconut oil!  I've recently discovered coconut nectar, which is made from coconut sap.  It's interesting because it is very low in fructose, unlike agave nectar, plus it can actually aid digestion.  Coconut nectar is expensive, but I rarely use that much at one time, so it's worth it.



1 C almond flour
1/2 C coconut flour
1/2 tsp baking powder
1/4 tsp salt
pinch or two of nutmeg
1 tsp cinnamon
1/3 C of coconut nectar (or 1/4 C agave nectar)
1/3 C melted coconut oil (or melted butter)


4 medium-large pears, peeled and sliced (OR 2 pears and 2 medium apples, THINLY sliced)
1 1/2 - 2 C fresh or frozen berries (I used fresh blueberries and raspberries)
1/4 tsp cinnamon
pinch of nutmeg
2 tsp arrowroot (or cornstarch if not concerned about grains)
2-3 T coconut nectar (or agave)


Preheat oven to 325 degrees and lightly oil the bottom of an 8 or 9 inch pie plate.

Mix together the dry ingredients for the topping, then add the coconut oil and coconut nectar.  Blend well; it should be stiff and somewhat crumbly, of course.

Toss the fruit together with the other ingredients for the filling.  Sprinkle a small amount of the crumble topping on the the bottom of the pie plate, then spread the filling in the pan.  Use your fingers to crumble the remaining topping over the fruit filling.

Bake at 325 F for 30 - 40 minutes.  After approximately 30 minutes test with a sharp knife, skewer or toothpick; if the pear (and/or apple) slices are very tender, and the topping is a deep golden brown, remove from oven.  Serve warm as is, or with a scoop of vanilla ice cream, if desired.

This is a VERY nutritious grain free dessert, so I don't mind my kids asking for more!  If you use the coconut oil rather than butter, it is casein free too.

Monday, September 6, 2010

Crockpot Indian Butter Chicken, aka Chicken Makhani

This recipe is from the Crockpot Lady, Stephanie....the original recipe is here. Stephanie actually got it from a fellow blogger, Kindra, and modified it to suit herself. Kindra's recipe is here.

Crockpot Chicken Makhani


2 pounds boneless skinless chicken thighs (can be frozen)
1 med onion, sliced
6 garlic cloves, chopped
1/2 stick butter, cut into chunks
15 cardamom pods (sewn together or tied in cheesecloth)
2 tsp curry powder
1/2 tsp cayenne pepper
1 T garam masala
approx 1 inch grated fresh ginger root
1 can coconut milk (13.5 oz)
1 can (6 oz) tomato paste
2 T lemon or lime juice
1 C plain yogurt
1 tsp salt (more or less to taste)

NOTE: If you don't have cardamom pods, you can use 1/2 tsp ground cardamom, maybe a bit more. You can always add salt, more spices, to taste. Always feel free to modify it to suit your own taste buds!


Use a 5 quart or larger crockpot. You can either sew together the cardamom pods using a needle and thread or you can tie them in a little cheese cloth bundle instead, if you have cheesecloth in the house. Put some sliced onion in the bottom of the crockpot, then place chicken on top. Scatter rest of onion and garlic over chicken. Combine dry spices, grated ginger, tomato paste, lemon or lime juice, and coconut milk in a medium sized bowl and pour the resulting mixture over the chicken and vegetables in the pot. Drop chunks of butter randomly over the top.

Cover and cook on low for 8 hours, or high for 4 (I doubled the recipe and cooked it on high for 2 and low for 4). The chicken will shred easily when fully cooked.

Stir in the plain yogurt 15 minutes before serving.

Discard cardamom pods. Salt to taste, serve with white or brown basmati rice. Enjoy!!

Wednesday, August 25, 2010

The Best Baked Beans in the WORLD!

I cannot take credit for these incredible baked beans; I found this recipe posted on the Pioneer Woman's blog. Actually, Ree didn't come up with this one either....she got it from an online friend named Pam Anderson (no, not THAT Pam Anderson!).

These beans are truly to die for!! You've got to try this recipe!

Quick Southern-Style Baked Beans

Serves up to 18


8 slices bacon, halved
1 medium onion, diced
1/2 medium green pepper, diced
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce (I use my own gf bbq sauce)
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

NOTE: Pure distilled vinegar is gluten free, malt vinegar is not. Flavored and seasoned vinegars may contain gluten, most typically in the form of malt, so ingredient lists should be carefully read. If wheat protein is contained in vinegar, the label will say so. The single word “vinegar” on a food label implies cider/apple vinegar and is gluten free. (from


Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep saute pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and saute until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Tuesday, April 6, 2010

Twice-Baked Beef-Stuffed Potatoes

This was inspired by a post on the Dutch Girl's (Kay's)'s a great way to use leftover chili, or stews, or any sort of meat dish that might work as a filling.


Potatoes (russets), well scrubbed and baked
cream or milk
grated cheddar cheese (optional)

Pre-cooked meat fillings:

Fillings can be as simple as chili, or beef or chicken stew.
Or season cooked ground beef with taco seasoning, or curry powder and ketchup, as Kay does, or any seasoning that strikes your fancy!
Even meatballs and marinara sauce!
The sky (and your imagination) is the limit!


Cut hot baked potatoes in half, and scoop out the insides, leaving a shell approximately 1/4 inch thick. Mash the potato insides with a little butter and milk or cream, and add a handful or two of shredded cheddar cheese (or other type of cheese) to the mixture. Salt and pepper to taste, of course. Fill the potato shells about 2/3 full of heated meat filling of your choice, then top with mashed potato cheese topping. Return to the oven to bake for 15 or 20 minutes, until heated through and the tops begin to brown a bit.


Stovetop version of Obama's chili

This is based on the Crockpot version of the Obama family's chili that I first copied from Stephanie's blog. Here I have converted it back to something resembling the original recipe used by the Obama family, although I have definitely increased the spice level. It is still not hot by any sort of normal "chili-head" standards. But use your own judgment when adding spices; when in doubt, start with half of what I recommend and add more slowly until you find the right level for you. Or if you think it's too tasteless and wimpy, add MORE! :)

This makes a LOT of chili, because I'm using my 8-quart Dutch oven. If you are serving a normal-sized family and you don't want a lot of leftovers (we LOVE leftovers), you might want to cut this recipe in half.


2 can kidney beans
3 lbs lean ground meat
(beef, chicken, turkey or a combination)
2 green bell peppers, seeded and chopped
1 large onion, chopped
10 medium tomatoes or 8 large, chopped (include seeds and all)
6 chopped cloves of garlic
2 tsp cumin
2 tsp oregano
2 tsp basil
2 tsp turmeric
2 T chili powder
2 1/2 T Old Bay Seasoning
2 tsp salt
5 T red wine vinegar
Cooked white rice, if desired


Again, you'll need a large Dutch oven, otherwise cut the recipe in half.

I've increased all of the spices from the original recipe, and also increased the amount of ground meat (we like more meat than beans).

First, brown the meat in the Dutch oven on the stove top, and drain well. Add the two cans of red beans, liquid and all; set the heat at medium low and allow to simmer while you chop and add
the tomatoes, garlic, onion, and bell pepper.

Lastly stir in all of the spices and the red wine vinegar. Cover the Dutch oven and cook on medium-low for about 1 1/2 to 2 hours, stirring occasionally. If the chili seems to have a bit too much liquid, tilt the lid so that some of the steam escapes while cooking, but keep an eye on it.

Serve over white rice, if desired.

Sweet and Spicy Baby Carrots

Here is a veggie dish that my four-year-old just LOVES...he loves most vegetables, but this recipe is one of his favorites. Best of all, it's super simple and FAST!


1/2 C butter (one stick)
1 tsp cinnamon
1/2 tst nutmeg
2 T brown sugar
1 1/2 T agave nectar or 2 T honey
fresh parsley (optional)
4 C baby carrots (the ones in the bag, already peeled/washed are the most convenient)


Melt butter in a medium skillet; add brown sugar, agave or honey and spices and blend together thoroughly. Add baby carrots; cover and cook over medium-low heat for approximately 15 minutes. Carrots are done when cooked through, so that they can be sliced easily with the stirring spoon for example, but are still firm and hold their shape.

Sprinkle with chopped fresh parsley if desired before serving.

Gluten Free Potato-Cauliflower Gratin

This is just a variation on Potato Gratin, of course, inspired by the idea from the low-carb community of substituting cauliflower for potatoes. I love both potatoes and cauliflower, with or without cheese, so this is really the best of both worlds, and definitely lower in carbs than if it were made with potatoes alone.


One head of cauliflower, cut into florets/bit-sized chunks
5 medium-sized russet or Yukon Gold potatoes, peeled and cut into thick slices or chunks
3 T butter
1 onion, diced
3 T sweet rice flour
1 C heavy cream
1 - 2 C milk
Shredded cheese (Gruyere, cheddar, Gouda, whatever) - approx 3+ Cups
1/2 tsp dry mustard
Lawry's seasoned pepper


Place the potato and cauliflower pieces into a large pot and add enough water to cover; bring to a boil then turn down heat and simmer for 10 minutes. You want the potato and cauliflower chunks to be cooked through but still firm, not mushy. Drain thoroughly and dump the pieces into a large buttered casserole dish or 13" by 9" pan.

While the potato and cauliflower pieces are cooking, prepare the cheese sauce: melt butter in a large skillet and add the diced onion. Saute the onion until translucent and soft, about 5 minutes. Add a bit more butter if needed, then add the sweet rice flour and dry mustard to make a thick paste. Pour in the heavy cream, stirring vigorously over low heat. This will thicken rapidly; add milk, stirring constantly, a little bit at a time, until the sauce is about the consistency of paint, maybe a bit thinner. Remove from heat and add cheese; reserve some cheese for the top. I tend to use a LOT of cheese, but you can adjust the amount to your personal tastes. Add salt and pepper to taste.

Pour the sauce over the potatoes and cauliflower pieces in the casserole dish; top with extra cheese and bake at 350 degrees for about 30 - 35 minutes, until bubbling around the edges and beginning to brown slightly on top.


Monday, March 15, 2010

Basic Risotto

OK, here's a gluten free (but NOT grain free) recipe that is truly a classic. There are a lot of risotto recipes out there, but here is the basic one that I use. You can modify it to suit yourself with various additions or substitutions....I've listed a few possibilities below to get you started.


Extra-virgin olive oil
butter (leave out for casein free)
1 large diced onion
2 cloves garlic, smashed and finely minced
3-4 C chicken broth
1 C white wine
1 1/2 C arborio rice (you must use arborio rice!)
salt and pepper
Parmesan cheese (optional - leave out for casein free)

a few optional additions/substitutions:
sliced mushrooms
green onions or shallots instead of regular onion
vegetable broth instead of chicken
cooked or uncooked shrimp, cleaned and deveined
use your imagination!


Saute the diced onion in the olive oil and butter until soft. Warm the broth in a separate, nearby pan, but don't let it boil. Add the garlic and the rice to the onion and saute over medium heat for a couple of minutes longer, but don't brown the rice! If you're going to use mushrooms or other veggies, add them with the garlic and the rice. Lower the heat to a medium low setting, and pour in the cup of wine, stirring constantly as the rice and vegetables simmer. When the wine is mostly absorbed, add a ladle full of warm broth, and again, stir as the rice simmers until it is nearly absorbed, then repeat. You'll have to experiment a little to find the right heat level for cooking risotto; the entire simmering and stirring process should take about 30 - 40 minutes, if done correctly.

The risotto is done when the rice is tender all the way through (no crunch in the middle); at that point you could add uncooked shrimp and continue cooking for about 3 more minutes until the shrimp is pink and thoroughly cooked (don't over cook shrimp or it will be rubbery). Cooked shrimp may be added at the very end, just before serving (all you want to do is heat the previously cooked shrimp through). Add a handful or two of Parmesan and salt and pepper to taste.

Risotto demands your attention for the entire 30-40 minutes, but is definitely worth it! Good risotto has a delicate, creamy texture that can't be faked, a direct result of the slow cooking process and your stirring efforts.

For casein-free you can leave out the butter and parmesan cheese.


Grain Light Chicken Pot Pie

Note: this is from a post on my other blog.

I've been feeling slightly depressed lately, just a little down....maybe the rainy gray days have been getting to me? Anyway, I've been in the mood for something in the way of "comfort food".

Hubby went shopping recently and, among other things, brought home a package of cooked chicken from Costco. This is chicken meat that comes from their roasted chickens, de-boned and ready to use in sandwiches, casseroles, whatever.

Coincidentally, a friend of mine mentioned in email a couple of days ago that she was planning to make her "gluten-free chicken pot pie".....yum!! So I asked for the recipe.

Well, she hasn't sent it to me yet, but I was REALLY hungry for chicken pot pie, so I decided to make up my own recipe. I was motivated by (a) wanting comfort food, and (b) needing to use up the cooked chicken from Costco. This recipe is not entirely grain free, but is definitely "grain light" compared to other versions of chicken pot pie:


extra virgin olive oil
Lawry's Seasoned Pepper
1 large onion, diced
2 medium russet potatoes, diced
1 1/2 C sliced mushrooms
1 1/2 C frozen peas and carrots
2 1/2 C diced cooked chicken
2 T sweet rice flour
2 - 3 T cornstarch
1 - 2 C milk (dairy, almond, soy, rice, whatever)
1 - 2 C gluten free chicken broth
Herbes de Provence

1 - 1 1/2 batches of Grain Free Biscuit Dough


Put 1-2 T of olive oil in a medium skillet, along with an equal amount of butter, and heat until bubbly. Saute the diced onion in the olive oil/butter mixture over medium heat until soft; add another 2 T butter and allow to melt, and then the sweet rice flour to make a thick paste. Pour in the milk very slowly, while will want to add just the right amount to make the consistency resemble condensed soup mix, so it will be very thick. Season to taste with salt and Lawry's Seasoned Pepper and set aside.

Wash and dice the potatoes (you don't have to peel them unless you want to...I didn't). Place in a medium saucepan and add chicken broth just until the potatoes are completely covered. Heat broth until simmering; allow potatoes to simmer until cooked through but still firm. Mix cornstarch into a very small amount of cold broth or water and add to the saucepan. Stir well until thickened; you will want this mixture to be quite thick as it will thin out when the frozen peas and carrots are added.

Add the sliced mushrooms, the peas and carrots, and the chicken, then stir in the onion/milk mixture. Check seasonings; add more salt or pepper, if needed, then add approximately 1 tsp of the Herbes de Provence, adjusting seasonings to your own taste. If you don't have Herbes de Provence handy, you may use 1/4 tsp each dried sage, rosemary, parsley, and thyme.

Pour the mixture into a 7" x 11" Pyrex baking dish; form the grain free biscuit dough into 6 or 8 individual "patties" with your hands and layer over the top of the chicken mixture. NOTE: I used only 1 batch of the biscuit dough but may try 1 1/2 batches the next time. Bake at 350 degrees for approximately 30 minutes, or until the chicken mixture is bubbly around the edges and the biscuit topping is firm and turning golden brown.

Hubby had two helpings, while I was satisfied with one (it's very filling!).....and yes, it was DEFINITELY very comforting! :)

Monday, January 25, 2010

Breakfast Quiche, Updated

This is basically the same recipe I posted earlier, except now I've modified it to be grain free as well as gluten free!


1/2 cup butter (1 stick)
10 eggs
3 T almond flour
3 T coconut flour
1 tsp baking powder
1/4 tsp salt
1 lb cottage cheese
1 lb jack cheese, shredded

Popular additions/substitutions for the quiche: 1 lb diced cooked gluten free breakfast sausage or bratwurst, 4 oz can diced green chilis, bell peppers, onions or dried onion flakes, cheddar cheese or mixed cheddar/jack instead of jack cheese...use your imagination! BTW, I think that a whole stick of butter is a bit much, especially with all of the eggs and cheese in there, so I've used 1/2 a stick successfully.


Melt butter. Whip eggs until fluffy, add flours, baking powder, salt, cottage cheese, butter, optional ingredients such as sausage, chilis, etc, and about 2/3 of the cheese. Put in 9" x 13" pan sprayed with non-stick spray. Top with remaining cheese. Bake 400 for 15 min, then lower temp to 350 and bake for 20-30 more min (until lightly browned on top). NOTE: be careful to verify that the cottage cheese, sausage, and non-stick spray are all gluten free!

Chicken and Dumplings, Updated

Here again is basically the same Chicken and Dumplings recipe (also from Stephanie) that I've already published. The main differences are using ThickenThin/NotStarch, almond milk, and arrowroot, plus I used my Grain-Free Biscuits to make the dumplings and they WORKED! I was really craving some Chicken and Dumplings and was so glad to find out that I can make it grain-free and casein free!


2 T arrowroot
1 cup almond milk
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 cup mushrooms, chopped
16 ounces frozen vegetables

Plus one batch of drop biscuits: I used the grain-free biscuits recipe.


In a medium saucepan, mix the milk and broth with the arrowroot powder while whisking constantly, and cook until thickened; stir in the salt, pepper and poultry seasoning. If necessary, add the ThickenThin one teaspoon at a time (whisking well!!) until the sauce is thick enough.

Any Crockpot with a capacity of 4 quarts or more will work. Put the chicken and vegetables into the bottom of the Crockpot. Add the milk-broth mixture. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred chicken with two large forks, and mix up the biscuit dough. Drop the dough in large spoonfuls on top of the hot chicken stew and replace the lid.

Cover and cook on high for another 45 minutes - 1 hour. The dumplings are done when you can insert a knife and it comes out clean. They will be spongy but firm to the touch.

Serve in bowls, with a dumpling or two per person.

Crockpot Cranberry-Orange Roast

Another recipe from my other blog, it was inspired by a recipe on Stephanie's website, although I've changed it a bit (note: this is technically not grain free because there's cornstarch in Lipton Onion Soup Mix, and it also contains some soy):


3-5 lb beef roast (or pork roast or stew chunks)
1 package Lipton Onion Soup Mix (yes, it's gluten free!)
3 T gluten-free soy sauce
2/3 of a bag of fresh cranberries
1/2 - 1 C orange juice
1/4 - 1/2 C agave nectar


First make a cranberry sauce using the fresh cranberries, orange juice and agave nectar. Put washed cranberries into a medium saucepan; add orange juice until the level of the juice is about 1/2 inch below the level of the don't want so much juice that it's covering the berries. Add agave nectar; start with 1/4 C and add a bit more if it's not sweet enough (or add a tiny bit of stevia). Place pan on stove over medium high heat and bring to a boil, then reduce heat. You want it to be higher than a simmer but not a fast boil. Stir often. The cranberries will begin to pop; after most are popped removed from heat.

I have a large (7 qt) Crockpot, and the roast I used was about 4 1/2 lbs, and SOLIDLY frozen. You don't have to use frozen but it works just fine if you do (add a little more time or cook on "High"). Put roast in Crockpot then sprinkle the onion soup mix and soy sauce over. Pour the cranberry-orange-agave sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may want to break apart the meat into smaller chunks an hour or so before serving so that the juice penetrates more deeply into the meat.

We ate it over mashed potatoes with a green salad, per Stephanie's suggestion. What a fabulous meal for a cold night!!

Gluten-Free, Dairy-Free, Grain-Free Clementine-Cranberry Baby Cakes

Here is a recipe (also posted on my other blog) that I created based on the Clementine Cake; I did use agave nectar this time as the sweetener and made them in muffin tins. These little cakes have a wonderful fresh fruit taste and fragrance, but are not overly sweet. They're moist, yet firm...not crumbly as many gluten-free, grain-free baked goods can be.


Approximately 1 pound of clementines (for me that was 10 tiny clementines)
1 heaping cup fresh or frozen cranberries
6 eggs
1 C minus 2 T agave syrup (1 scant cup agave nectar)
2 C almond flour
1/3 C coconut flour
1 1/2 tsp baking powder


Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 1 1/2 to 2 hours. Drain the clementines and set aside to cool until you can handle them.

As the clementines cool, preheat the oven to 350 degrees F. Total bake time is approximately 18 - 22 minutes depending on your oven and how full the muffin cups are.

Grease approximately 20 - 22 muffin cups (if you plan to fill them about 2/3 full).

Coarsely chop the cranberries by hand or in a food processor. Set aside.

When the clementines are cool, cut each one in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then process them in a food processor until pureed.

Beat the eggs then add the agave nectar. Mix almond flour, and baking powder together in a separate bowl, then add the egg-agave mixture. Mix well, adding the clementine puree after the eggs and agave, and the chopped cranberries last.

Spoon the batter into the prepared muffin pans and bake for 18 - 22 minutes, depending on your oven. The top will yield but rebound when done. It's normal for the sides of the baby cakes to be dark golden brown, but the tops should only have a few brown spots.

Remove from the oven and allow to cool in the pan on a rack. These are wonderful right out of the oven, but are even better the next day!

Monday, January 18, 2010

Grain free, dairy free, pliable flatbread!!

I first published this recipe and the previous one on my other blog; sorry it took so long to get them over here to the archive!

Another recipe we've become fond of recently is a very tasty grain free flatbread originally posted by Liz (aka "lonewolf") in one of the forums on

Grain-Free Flatbread


4 egg whites
2 - 4 egg yolks (note: original recipe calls for 2 yolks, but 4 works too)
1 tsp melted butter (or coconut oil for dairy-free/casein-free version)
1 tsp agave nectar or honey
1/2 C almond flour
dash salt


Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Separate egg whites and yolks....

Beat egg whites until soft peaks form.

Beat yolks with melted butter or coconut oil, dash of salt, and agave or honey.

Sprinkle the almond flour over the egg whites and fold in gently along with egg yolk mixture.

Spread the batter onto the parchment paper into a 12" by 12" square (if using 2 yolks only) or a 12" by 14" rectangle (if using 4 yolks). Make sure the thickness is uniform over the square (or rectangle). Bake at 350 for 12 minutes; it should be turning golden brown on top when done.

This bread is so versatile! You can simply cut it into squares and use them for regular sandwiches, or into the right-sized rectangles to be wrapped around hot dogs as a bun-replacement. You can even take an entire sheet of bread and cover it with Dijon mustard, ham slices and Swiss cheese, roll it like a jelly roll, microwave it until the cheese starts to melt, slice and serve.'s not as flexible as wheat-based bread, so it does tend to crack a bit when you're rolling it up, but it's still AMAZING bread when you consider that it's entirely grain free!

Clementine Cake

The luscious cake pictured above is my version of a Nigella Lawson recipe, Clementine Cake. Actually this recipe is all over the Internet in various forms, and was brought to the attention of the larger public by Starbucks, who sold a similar cupcake called the "Valencia Orange Cake" for several months. It was advertised as "gluten-free" so people didn't buy it often (unless they HAD to buy gluten free), so Starbucks decided it was unpopular and stopped selling it. :(

The great thing about this cake is that it's ALWAYS been gluten free, because it's traditionally made with almond flour. You can use oranges, clementines (which are a type of mandarin orange) or even a mix of oranges and lemons with extra sugar, but clementines are my preference because the little ones I buy at Trader Joe's have very thin skins. The thinner the skin, the better your chances are of having the cake turn out well, because thick skins contain more pith (the white part) and can make the cake bitter.

We had Clementine Cake for our dessert on Christmas Eve; it received rave reviews! Here is my version; as usual I used both almond and coconut flours:

Gluten-Free, Dairy-Free, Grain-Free Clementine Cake


Approximately 1 pound of clementines (for me that was 10 tiny clementines)
6 eggs
1 1/4 C sugar (yes, I used sugar....I do plan to try it with agave syrup)
2 C almond flour
3 T coconut flour
1 1/2 tsp baking powder


Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then finely chop the clementines in a food processor until they achieve a sauce-like consistency.

Preheat the oven to 375 degrees F. Total bake time is about 40 - 50 minutes.

Grease and line an 8-inch cake pan with parchment paper.

Beat the eggs. Mix the sugar, almond flour, and baking powder together in a separate bowl, then add the beaten eggs. Mix well, adding the processed clementine "sauce" last.

Pour the cake mixture into the prepared pan and bake for 30 - 40 minutes; cover the cake with foil at that point to prevent the top from burning. Cook for 10 more minutes or so until a metal skewer inserted into the center comes out clean. It's normal for the outside of the cake to be dark golden brown; it's also normal for it to "puff" up above the pan and then settle back down towards the end of baking.

Remove from the oven and allow to cool in the pan on a rack. This cake is fabulous as soon as it cools, but is even better the next day after the flavors blend and's moist, light and delectably citrus-y. Yum!!