I made this cake last year sometime in September. This is my nostalgia recipe for the month. It is from the September 2013 issue of Food & Wine magazine. It calls for flour just to dust the pan before baking, but if the flour is omitted or a gluten-free flour is used, then the cake will be gluten-free.
I topped the cake with the leftover apples and plums I used in the tarts I baked a few days ago, along with fresh peaches. I also made some homemade whipped cream to eat with it. The only drawback to this cake is the recipe calls for 10 ounces of walnuts, which can be quite expensive. I paid $10 just for the walnuts!
Good thing the cake tasted so good.
I adapted this recipe from the August, 2014 issue of Food & Wine magazine. The recipe called for coconut flour, but since I had plenty of rice flour on hand, I used it instead. The ratio of dry to wet ingredients was much different than I am used to. It contains eight eggs against only a half cup of flour. The flavor was very good. I sent four cakes each to school along with cooked bacon for my boys. They ate every bite.
The recipe can be found here: http://www.foodandwine.com/recipes/gluten-free-banana-coconut-pancakes.
The cakes topped with pecan-maple syrup and fresh blackberries. Even better!
This recipe is from the May, 2014 Bon Appetit magazine. I toasted pistachios and coriander seeds, chopped them and added them to shredded carrots and torn cilantro leaves. The dressing is fresh-squeezed lemon juice with olive oil, shredded garlic, salt and red pepper flakes. The salad is light, refreshing, and very nutritious, as well as delicious.
Oat Flour, Corn Meal, Buckwheat Flour, Brown Rice Flour, Buttermilk, Baking Powder and Soda, Egg and Butter. Topped with Pecan Maple Syrup that we bought in Florida in March. Delicious. My wife loves pancakes and since it is Mother’s Day, I thought I would treat her with some beauties. I hope she does not miss the gluten.