Hippity hoppity — Easter is on its way and here is a mouth watering brunch cake to delight all of your little egg hunters.
Easter Citrus Brunch Cake with Lemon Glaze
Gluten-free Lemon Easter Brunch Cake
½ cup coconut oil at room temperature (or non-hydrogenated shortening)
1 cup organic sugar
2 eggs (or equivalent egg replacer)
2 tablespoons honey (or agave nectar)
1 t. vanilla
1 T. lemon zest
1 T. orange zest
2 cups Elizabeth’s Gluten-free Flour Blend (cookbook recipe) or organic All Purpose Baking mix from The Pure Pantry
1 t. baking powder
3/4 cup water
Preheat oven to 350˚F.
In a large mixing bowl, cream coconut oil and sugar in electric mixer. Add eggs (or egg replacer), one at a time, mixing until well blended. Add honey or agave nectar and vanilla.
With fine grater, grate the yellow skin of a lemon until you have 1 tablespoon. Add lemon zest to mixing bowl. Grate the skin or an orange until you have 1 tablespoon. Add orange zest and blend in both citrus zests.
With mixer on low setting, add baking mix and baking powder Blend until combined. Add water and blend until smooth but do not over mix. Pour into greased 4 cup (small) bundt pan or 10 inch cake pan for 35 minutes or until toothpick comes out clean. Cool. Turn out onto plate. Pour Lemon Strawberry Glaze on top and garnish with fresh strawberries.
Lemon Strawberry Glaze:
½ cup lemon juice
½ cup agave nectar
1 T. lemon zest
1 cup powdered sugar
Stir together lemon juice and agave in medium mixing bowl. Add lemon zest and whisk to combine. Sift in powdered sugar and blend together. Pour glaze over cooled cake.
This is my second entry to the Go Dairy Free recipe contest using So-Delicious dairy-free products.
These high fiber, low fat, dairy-free, low sugar muffins pack in protein, and a daily dose of veggies – a great way to start the day!
gluten-free and dairy-free muffins
Makes 12 large muffins
2/3 cup coconut oil
1/2 cup agave nectar or honey
1 cup So-delicious coconut milk
2 cups The Pure Pantry Buckwheat Flax gluten-free pancake and baking mix
2 teaspoons ground cinnamon
1 cup finely grated carrots (2 small carrots) or 1 cup finely grated zucchini (about ½ a zucchini)
1 tart red apple, unpeeled, cored, and finely grated
1/2 cup seedless raisins or 1/3 cup toasted coconut flakes (optional)
1 teaspoon grated orange zest
1. Preheat oven to 350°F.
2. Blend oil, agave nectar, coconut milk and eggs into a large bowl for about 1 minute to incorporate.
3. Add baking mix and cinnamon. Stir to combine.
4. Add carrots or zucchini, nuts, apples, raisins or coconut, and orange zest, to the sugar mixture and stir well.
5. Scoop batter into paper-lined muffin tin or greased muffin tin and bake 25 minutes. Remove from oven and let cool. Enjoy! These can be frozen and thawed to enjoy another morning.
Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free and Allergy-free recipes”.
I always feel good serving this recipe to my kids because you can hide whichever vegetables you like in the quiche.
Crustless Veggie Quiche
2 Tbsp olive oil
¾ cup red bell peppers, finely chopped, or ¾ cup tomatoes, finely chopped — juice drained off
¾ cup onion, finely chopped
5 spears asparagus, washed, trimmed and sliced into ½ in. pieces
1 garlic clove, minced
5 large eggs or 5 egg whites and 2 whole eggs, beaten
1 cup ricotta cheese or low-fat cottage cheese
1/3 cup The Pure Pantry Gluten-Free Organic All-Purpose Baking Mix
1 Tbsp fresh basil
1 10 oz pkg. frozen chopped spinach, thawed, squeezed dry
1 cup feta cheese, crumbled
½ tsp sea salt
½ tsp black pepper
1. Preheat oven to 350˚. Grease a 9-inch spring form pan. Heat olive oil in a large skillet over medium heat. Add pepper, onion, asparagus, and garlic and sauté until tender, about 2 minutes. Remove from heat, drain any excess liquid and cool.
2. In a mixing bowl, combine beaten eggs, ricotta, and baking mix until well blended. Add basil, spinach, feta, salt and pepper, and sautéed vegetables.
3. Pour mixture into prepared pan and place pan on baking sheet. Bake 45 to 50 minutes. Let cool 5 minutes before serving.
I am so excited about the “Go Dairy Free” and “So Delicious” March Madness dairy-free recipe contest! If you’d like to find more dairy-free recipes or enter the contest yourself, here is the contest page from our friends at Go Dairy Free. Each recipe can only have 8 ingredients….kind of a challenge….but certainly do-able. I decided to submit two, really three, recipes….two sweet and one more on the savory side. Lemon Coconut Cake and Good Morning Muffins. The third is the icing on the cake, so to speak. I hope you enjoy them!
Gluten-free/Dairy-free Lemon Coconut Cake
1 cup vegan butter alternative
1/2 cup coconut oil, at room temperature
2 cups organic sugar
6 large eggs
3 cups all-purpose gluten-free baking mix from The Pure Pantry (includes baking powder and xanthan gum so you don’t have to worry about it!)
1 1/2 cups So-delicious coconut milk
2 1/2 teaspoons gluten-free vanilla
2 tablespoons lemon zest (from 2 lemons)
3 cups sweetened shredded coconut, lightly packed
Extra coconut for decorating top of cake
1. Preheat oven to 350°F.
2. Grease with coconut oil and lightly dust with gluten free flour (can use the same gluten-free all-purpose mix that is called for in the recipe) two 9” round cake pans or one 9″ x 12″ rectangular pan and set aside.
3. Combine the coconut oil and sugar in a bowl and beat with mixer until blended. Add the eggs, one at a time, and continue to whip on high for two minutes. Add vanilla.
3. Using a grater with small holes, grate lemons to yield 2 tablespoons lemon zest. Add to wet ingredients.
4. Add half the baking mix to the coconut oil mixture and half the coconut milk, continue to mix. Add the remaining baking mix and remaining milk. Continue to mix for three more minutes, scraping down the sides of the bowl as necessary. With the mixer low setting, pour in the shredded coconut.
5. Pour the batter into your prepared cake pan and bake for 40-45 minutes or until a wooden skewer comes out clean. Cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
While the cake is cooling, make the dairy-free cream cheese frosting, which is optional:
Heavenly Dairy-free Cream Cheese Frosting
2- 8 oz. packages of dairy-free cream cheese alternative
1 cup (two sticks) vegan butter alternative
3 tablespoons So-delicious coconut milk
1 1/2 cups confectioner’s sugar
1 teaspoon gluten-free vanilla
2 tablespoons agave nectar
1. Cream together the cream cheese and butter in a large bowl.
2. Add the confectioner’s sugar, coconut milk, vanilla and agave and continue to whip until the icing is totally smooth, about three minutes.
3. Refrigerate for 30 minutes to 1 hour before icing your cake.
Yield: About 4 Cups Icing
Toasted Coconut for topping the cake, optional:
In the image above, I did not top the cake with toasted coconut because I wanted a nice white cake. If you’d like a nice toasty coconut look, you can lightly toast your coconut. To do so, preheat oven to 350°F and spread the coconut onto a cookie sheet and toast for 3-5 minutes, depending on how dark you want the coconut. After you have iced the cake, sprinkle the toasted coconut on top for a beautiful presentation.
Recipe created by Elizabeth Kaplan at From The Pure Pantry blog.
Supercharge your morning bowl of oats with chia seeds and flax. Top it with whatever seasonal fruit you have on hand.
Peach Chia Oatmeal
Gluten- and dairy-free
2 cups coconut water or water
1/3 cup gluten-free oats*
1/3 cup chia seeds
2 tablespoons flax meal
½ teaspoon cinnamon
1 fresh peach, skin removed
Optional toppings: chopped almonds, coconut milk, raw honey, or raw agave nectar
Bring coconut water to a boil. Add oats and cook, covered, 5 minutes. Add chia seeds and cook, covered, over low heat, 3 minutes more. Stir in flax and cinnamon. Cook, stirring, two 2 minutes more. Serve topped with peaches and additional toppings, if desired.
MAKE-AHEAD TIP! Combine dry ingredients in a canister (double or even quadruple the recipe). When you’re ready to cook the cereal, add ¾ cup to 2 cups boiling coconut water.