Walnut Cake with Apricot Preserves

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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. 

Gluten-Free Banana Pancakes

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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!

The cakes topped with pecan-maple syrup and fresh blackberries. Even better!

Carrot Salad with Coriander and Pistachios

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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.