Upside Down Apple Raisin and Cinnamon Cake

One of my favorite pies is apple pie. Proper Dutch apple pie with raisins and cinnamon. I haven't, however, been able to recreate the real thing gluten free. It is just not the same. Somehow gluten free dough doesn't have that same texture that I love so much. But I've found something else. This upside down cake is tasty, soft, fragrant and delicious. It is easy to make and makes a perfect treat for a lazy Sunday, a birthday or for an ordinary day that you just want to treat yourself. Or bake something, just like me. 

Simple & Delicous! 

Here's the recipe to the upside down cake:

Ingredients:

For the topping: 

• 75 grams (2.75 oz) of butter
• 50 grams (1.75 oz) of brown sugar
• a bit of cinnamon sugar
• 25 grams (1 oz) of raisins (soaked in water or if you won't serve it to kids, some liquor)
• 2 apples, peeled and sliced into thin slices

For the cake:

• 125 (4.5 oz) grams of sugar
• 100 grams (3.5 oz) of soft butter
• 1 egg
• 150 (5.5 oz) grams of rice flour
• 50 grams (1.75 oz) of almond flour
• 1.5 teaspoon of cream of tartar
• 1 teaspoon of xanthan gum
• 0.25 teaspoon of salt
• 2 tablespoons of cinnamon
• 100 ml (3.5 fl oz) of milk

Instructions:

1. Preheat the oven to 180 degrees Centigrade or 350 degrees Fahrenheit.
2. Grab a round silicone cake pan and butter it. 
3. Put a pan on the stove, put in the butter and brown sugar and melt the butter. take the pan from the heat when the sugar is dissolved. Pour it in the silicon pan. 
4. Scatter the raisins onto the butter & sugar mixture and then put the slices of apple on top. Sprinkle with some cinnamon sugar for extra taste. 
5. Now make the batter:
6. Beat the granulated sugar and butter in a bowl untill it's light and airy. Beat in the egg. Add the rice flour, almond flour, cream of tartar, xanthan gum, salt & cinnamon & mix well. Beat in the milk & pour the batter over the slices of apple. Smooth the top and put it in the oven for about 25-35 minutes. 
7. When the top feels firm, bounces back when you softly touch it and looks all golden & pretty, take it out of the oven and let it cool a bit. Then turn it over using a plate on top. 

Enjoy!

Don't judge me on my label...

No, this isn't a blog about clothes, and it isn't a blog about a recipe either. This is a tale about something that bothers me about today's society: how we treat people who are different. I happen to have two boys who are different so maybe that is why I feel so strongly about this. They are different from what society considers normal. But what is normal actually?

My oldest is, as a celiac, different because he eats different. It shouldn't matter, because it's just food, but it does. To some. Especially grown ups. My sons friends are very laid back when it comes to him. To them, it's just a detail. So he eats differently. Big deal...
The parents, they just think it's scary. So he hardly gets asked to eat at a friends home, they always come to us. Because that is safe. That he feels left out, not wanted, well, that is something for me to solve. It breaks my heart sometimes, that he is excluded from things, just because certain foods make him very, very sick.

My youngest son, he is different too. He shares his brothers diet, but there is something else too. We are still figuring out what makes him different, we have an idea, but we basically need a label as to help him better. We need a bloody label as to explain why he is different and then we have to ask people not judge him on that same label. Am I still making sense?

My youngest is choatic, has the attention span of about 5.3 seconds, he is loud, never sits still, his head is in constant overdrive, and the craziest stuff can make him freak out, act out and throw the biggest almighty tantrum you've ever seen. And the worst thing of it all is that it bothers him. He knows. He feels it.
But most of all he is very funny, very sweet & loving, he is generous, he says please and thank you more than most grown ups, he is smart (he is a smart ass too ;-)) and he is very sociable and the star of every party as long as he can be his loud, cheery self. And all that gets overshadowed sometimes by something he never asked for in the first place.

And the worst is that people (seem to) judge him on it. Heck, I even do that and I'm his mom. I know where he is coming from, but I can't always get what is going on in his head and after a day full of misunderstandings and frustration from the both of us, I often think: Why can't you just be normal? And then I feel very ashamed. Because I know better, but this "normal" thing has been programmed into me too. And then I hug him tight, and I wonder & worry about how he will survive "out there". But I also know it is up to me and my husband to help him survive and very slowly, with some help we are getting there. We are understanding him better and that makes him more at ease.

But he will always have others judging him because he is happily playing with his cars in a store or a doctors office and is making loud noises while doing so. Or have people tuttutt-ing because he is in his own little safe world sometimes, where even mom & dad can't reach him unless they really, really, really make an effort. Or worse, people shaking their head because he is throwing the biggest hissy fit you've ever seen, because he has trouble explaning to us what he really wants. His head is too full to tell us, so he freaks out. It's the only way he knows how express himself at such a time. 
And then there are the people who think this is funny. Who think his behaviour is cute & the struggle is funny. Well, it's not. Those moments are tough.

We are getting help, to help our son cope with what society thinks is normal, what we think of as normal, even if he can't always help himself that he does not exactly fit into that box. We are helping him adjust to the 'normal box'. But what if we all just allowed ourselves a bit understanding? What if we stretched the normal box somewhat? What if we stopped judging people on things we don't know? I know it starts somewhere, so I'm going to take a good look into the mirror and start with myself. I'm going to stretch my normal box (disclaimer: Crocs will never fit in my normal box though ;-)) so more people fit in. Will you do that with me?

Gluten-Free and Sugar-Free cake crammed with dates, figs, walnuts & pecans

I'm still experimenting with this sugar-free thing for my youngest. Gluten-Free is one thing, but this sugar-free baking is still a bit of a challenge. But this cake has turned out really well. I've found out I like baking with honey best. It gives a great result, so in this cake I've replaced the sugar with honey. Basically, I've changed everything of the original recipe, except the pecans. :-)
I do that a lot. I see a recipe (in this case a cake with cranberries, walnuts and raisins) and just change it all up with stuff that I like. Why I even bother to look up a recipe, I don't know. Maybe I just need some inspiration or a bit of a guideline. 

When baking gluten-free I believe that experimenting & testing is the only way to get better and better, so I would encourage anyone to just go ahead an try stuff when you've got the basics down. That's how I ended up with 70 recipes on this blog. 

Yes, this is my 70th blog and recipe already. Quite an amount, now I've come to think of it. And plenty more to follow, I'm sure. So thank you Jordan Knight for once asking on twitter what everyones new years resolution was and to say you just have to stick with it. This blog was my New Years resolution for 2013 and I guess after that tweet I decided to just start and see where it would take me. I had been talking of blogging my silly recipes for a long time, just never got my butt into gear to actually do it. One day.. you know... 
well, I'm glad I started and I hope my silly little blog is of help to others struggling with this difficult diet. Because no matter the amount of recipes, the challenges of a gluten-free life are difficult sometimes, if not frustrating. 

Healthy and delicious, what more can you ask for?

Anyway...This cake has lots of healthy stuff in it so you don't have to feel guilty when having a slice. 

Ingredients:

• 250 grams (9oz) of gluten-free rice flour
• 90 grams (3.25 oz) of chopped dates
• 90 grams (3.25 oz)  of chopped figs
• 2 teaspoons of cream of tartar
• 1 teaspoon of xanthan gum
• 140 grams (5 oz) of soft butter
• 2 teaspoons of ground cinnamon
• 2 teaspoons of mixed spice
• 175 grams (6 oz) of honey
• 80 grams (3 oz) of chopped walnuts
• 100 grams (3.5 oz) of chopped pecans
• 1 large egg, beaten
• 125 ml (4 fl oz) of milk

Instructions:

1. Preheat the oven to 170 degrees centigrade (325 degrees fahrenheit).
2. Grease a cake tin.
3. Chop the walnuts and pecans together and then the dates and figs. I chopped them into oblivion with my kitchen aid, so the were really fine and melted into the cake. 
4. Take a large bowl and mix the rice flour with the dates, figs, cream of tartar, xanthan gum, cinnamon and mixed spice. 
5. Add the butter and honey and mix well with an electric mixer.
6. Add the chopped walnuts and pecans with the egg and beat into the mixture. Then add the milk slowly till all is combined and you have a soft fragrant batter.
7. Pour/transfer the batter to the cake tin and smooth the top. Decorate the cake with some sliced dates (or if you have some walnuts or pecans left over, use those). 
8. Put the cake in the oven for about 45 minutes, then lower the heat to 150 degrees centigrade (300 degrees fahrenheit) and bake for another 45 minutes. 
9. Take the cake out of the oven and let it cool in the tin for 10 minutes. Then take it out of the tin & let it cool completely on a wire rack. 

Enjoy!

Gluten-Free Pita Bread that took me by surprise

This recipe is one that found me, instead of me finding the recipe. This recipe just presented itself when I was making... pizza. Yes, pizza dough is very different from pita dough, in the non-Gluten-Free world. But in my world, which happens to be gluten-free because that is what keeps my son(s) heathy, this is the closest I've ever come to a gluten-free pita bread that actually puffs up and tastes like pita bread. 

I was making my favorite pizza dough, I'll post the recipe here again but you can find it on my blog index as well, rolled it out and punched out small circles out of the dough to  make mini-pizza's to go into our pizza oven. I always pre-bake them before we actually put toppings on them, so that it won't take too long to bake them in the pizza oven, and that's when my mini-pizza's turned into little pita bread. In the oven the dough puffed up and when I took one out and sliced it open, I found out I could stuff it, just like regular pita bread. My youngest, who isn't a fan of pizza, loved it immediately and so while we ate pizza's he at pita bread filled with peanut butter & chocolate sprinkles (my favorite too when I was pregnant with him, so maybe it's true that your kids learn to love certain foods while living in your tummy). I jumped for you, because the ready made gluten-free pita breads I had bought before just didn't cut it. Not by a long shot. But these? These are heavenly and found me by surprise. 

You can stuff them with anything you like, but Gijs recommends peanut butter & chocolate sprinkles. And so do I. ;-)

So, here's the recipe to the pizza dough (which isn't mine but comes from a fantastic cookbook called "recipes for gluten-free kids") and from now on, for lovely pita bread as well. It makes about 12-15 pita's depending on the diameter of the circle you us to punch out the discs of dough. I think the trick is in the amount of yeast you use, but don't pin me down on it. I'm no expert, I'm just a glutenfreemomma trying to make life better for her two boys and hoping to help others in the process. :-)  

Ingredients:

• 410 grams (3 cups) of glutenfree all purpose flour
• 14 grams of yeast (2 packets of 0.25 oz each)
• 2 teaspoons of xanthan gum
• 310 ml (1.25 cup) of warm water
• 60 ml (0.25 cup) of extra virgin olive oil
• 3 egg whites
• 1 tablespoon of honey
• 1 teaspoon cider vinegar

Instructions:

1. Preheat the oven to 230 degrees centigrade (450 degrees Fahrenheit). Line baking sheets or pizza pans with baking paper/parchment paper. 
2. Mix flour blend, yeast, xanthan gum and salt in a large bowl. Whisk 1 cup of warm water, oil, egg whites, honey and vinegar in a bowl. Beat the wet ingredients into the dry ingredients with a mixer at low speed until combined. Add additional water by tablespoonfuls until batter is smooth and thick. Beat 5 more minutes on medium-high, scraping the bowl occasionally. If your dough becomes too sticky, add a little bit more rice flour or gluten free all purpose flour till it looks and feels more like regular dough. it will always be a bit more sticky, but you don't want it all sticking to your hands or your kitchen counter.
3. Dust your kitchen counter with gluten free flour and roll the dough out till it's about half a centimeter (a quarter of an inch) thick. Punch out the discs of dough.Put them on the baking sheets. 
4. Bake for 12-15 minutes till the crust is lightly browned and your pita's have puffed up. Be careful when slicing them, the air that comes from inside can cause serious burns, so let them cool for just a few minutes and be careful! 

Enjoy!!

Gluten Free Banana Bread with Honey & Cinnamon

I bake 2 to 3 gluten free breads per week (when my boys hit puberty it will most likely be 7 times a week because they'll eat like maniacs by then) and I couldn't do that without my loyal and beloved Breville bread maker. It saves me time,  even if the baking process takes longer than it would in the regular oven. While the bread maker does it's magic, I can do other stuff and I don't have to check if my bread is doing well. Because I know the Breville doesn't fail on me. I usually make basic bread with Le Pooles Rimboe Mix (it's a Dutch brand, my kids love it!!!) but I like to experiment too. One of those experiments is this bread, because I had some left over ripe bananas that I didn't want to throw out. This recipe is based on a bread maker to save you time.

This bread looks simple, but smells delicious!

Ingredients:

• 400 ml (14 fl oz) of warm buttermilk
• 3 tablespoons of olive oil
• 3 tablespoons of honey
• 250 grams (9 oz) of ripe bananas (mashed)
• 500 grams (1 lb 2 oz) of plain gluten free flour (I used Le Poole's)
• 2 teaspoons of fiber husk
• 2 teaspoons of xanthan gum
• 1 teaspoon of ground cinnamon
• 0.5  teaspoon of iodized salt
• 2 teaspoons of sugar
• 14 grams (0.5 oz) of yeast
• Some cinnamon sugar for decoration

Instructions:

1. Put all the ingredients in your bread maker in the order you see them above.
2. Turn on your bread maker and put it on a program me that either makes gluten free bread or French bread. I always use the French bread program me because with my machine it gives the best result. The bread needs time to mix and most of all to proof and this program does that. 
3. Turn the machine on and let it do it's thing. I always stick around when it is mixing, so I can help the machine along with a spoon if it can't mix the dough well. Gluten free dough is sticky and sometimes that prevents the machine of combining the ingredients. I use a spoon to get the flour from the sides and to mix along with the machine. When it's done mixing, sprinkle on some cinnamon sugar for decoration. Then let the machine do it's work. 
4. When the machine is done and your bread is golden and smells heavenly, take it out of the machine & let it cool on a wire rack underneath a clean dish cloth till it's fully cooled. Then slice it and store it in the fridge, but not before you have s slice with a bit of salted butter & some chocolate sprinkles. 

Enjoy!

Shortbread, Chocolate Ganache and Caramel Pie

Disclaimer: This recipe will add about 5 pounds just by looking at it. You are warned. 

This recipe was born while I was drooling over the many foodblog posts on my Tumblr. I follow tons of foodblogs and I never ever look at them when I'm hungry. Because it is a constant feed of the most amazing food. Well, maybe foodporn is even a better word. As I was scrolling through my dashboard one day and drooling at the most amazing cakes & pies, the idea for this cake popped up in my head. I needed a good excuse to make it, because this pie is way too rich to make for no reason at all. And this weekend I had a good excuse. My birthday. And to the kitchen I went and this is what I created. 

Don't look too long, you may gain another pound! 

Ingredients:

Shortbread

• 100 grams (3.5 oz) of soft butter
• 50 grams (1.75 oz) of finely granulated sugar
• 100 grams (3.5 oz) of gluten free rice flour
• 100 grams (3.5 oz) of gluten free corn flour

Chocolate ganache

• 325 ml (11 fl oz) double cream
• 2 tablespoons finely granulated sugar
• a tiny pinch of salt
• 125 (4.5 oz) grams of soft butter
• 450 grams (1 lb) of dark chocolate
• 100 ml (3.5 fl oz) of milk

Caramel

• 100 grams (3.5 oz) of soft butter
• 50 grams (1.75 oz) of light caster sugar
• 400 ml (14 fl oz) of condensed milk

Instructions: 

1. Preheat the oven to 200 degrees centigrade (400 degrees fahrenheit).
2. Line a cake tin with baking parchment & grease it.
3. To make the shortbread: Put the butter and sugar in bowl and beat till it is light and airy. Whisk in the flours and pour it in the cake tin. Press it down with your fingers till you get a firm base. Put the tin in the oven and bake for 15-20 minutes till it is lightly golden. take it out of the oven and let it cool. 
4. Now make the ganache. Bring the double cream, sugar and salt to a boil in a pan with a think base. As soon as it boils, take the pan off the fire and add chocolate & butter. Stir it until everything is combined. Let is cool for a few minutes, then add the cold milk bit by bit. Stir it in slowly until the mixture is smooth & shiny. Pour it onto the shortbread and put it in the fridge for 2 hours to let is set. 
5. When the ganache is firm and is winking at you from the fridge saying: eat me, eat me, eat me! ... start on the caramel: 
6. Get another pan with a thick base and put in the butter, sugar and condensed milk, and put is on a low fire to melt the butter and sugar into the condensed milk. The most important thing is to keep stirring while it all melts and combines. As soon as it's bubbling, keep on stirring and let it bubble away for 5 minutes while stirring... (no, don't even dare to walk away from the pan!!!). Take the pan off the heat, keep on stirring until the thick caramel has stopped bubbling. let it cool for about 5 to 10 minutes and then pour it on the ganache. This will start to melt again so be quick and put it into the fridge for at least another two hours. I let it set for an entire night. 
7. Before serving it I dusted the caramel top with powdered sugar and stuck on some store bought Chocolate Owls using a bit of sugar glaze. 

Enjoy and be sure to warn your guests not to eat much before they eat this pie!

Lemon and Raspberry Cupcakes with Lemon Curd buttercream

I can make up a whole blog about why I made these cupcakes, but in fact it's very simple: because they are just the yummiest things you've ever eaten. I love to prove to people that gluten free doesn't automatically mean that the food is tasteless and this recipe does just that. So, without further ado, here's the recipe. It makes 12 small cupcakes. 

They are as delicious as they look!

Ingredients:

For the cupcakes

• 115 grams (4 oz) of soft butter
• 115 grams (4 oz) of finely granulated sugar
• 2  large eggs
• 115 grams (4 oz) of gluten free rice flour
• the grated zest of one lemon
• 3 teaspoons of cream of tartar
• 1 teaspoon of xanthan gum (so your cupcakes won't fall to pieces)
• 1 tablespoon of lemon curd
• 100 grams (3.5 oz) of raspberries 

For the buttercream & decoration

• 250 grams (9 oz) of soft butter
• 75 grams (2.75 oz) of lemon curd
• 100 grams (3.5 oz) of icing sugar
• 100 grams (3.5 oz) of raspberries 

Instructions:

1. Preheat the oven to 200 degrees centigrade (400 degrees fahrenheit)
2. Line a cupcake tray with paper cups.
3. Beat the butter and granulated sugar in a big bowl till it's light, airy & fluffy. 
4. Slowly beat in the eggs. 
5. Sift the rice flour, cream of tartar & xanthan gum above the bowl and fold it in. 
6. Fold in the lemon zest, lemon curd and raspberries and scoop the dough into the cups in the cupcake tin. 
7. Put the cupcake tin(s) in the oven and bake them for about 20-25 minutes until the cupcakes are golden and firm. 
8. Take them out of the oven and let them cool for 10 minutes until you transfer them to a wire rack to let them fully cool. 
9. Take a new bowl and make the buttercream by combining the butter, icing sugar and lemon curd. Put it in a piping bag and pipe it onto the cooled cupcakes. Decorate with the raspberries & wow your guests. Don't forget to have one yourself!