Gluten-Free Apple Spice Cake with Bourbon Whipped Cream

Gluten-Free Apple Spice Cake with Bourbon Whipped Cream

I have noticed that more and more people are eating gluten-free. Chances are, you probably know someone who can’t tolerate gluten. I’ve been curious about trying a recipe, but had been holding back — the lack of flour-substitutes seemed an overwhelming hurdle to me. When I saw a gluten-free all purpose flour mix at my local grocery store, I knew I would seize the opportunity to try one!

If you like coffee cake, you'll love this spicy apple cake!

Now, what do you make when you only have 2 apples in the house, and some spankin’ new gluten-free all purpose flour? Apple Cake! This coffee cake-style cake is moist, spicy, with a bite of apples and a caramelized brown sugar & butter topping. It is excellent with whipped cream, and the Bourbon Whipped Cream is a special treat, indeed. Vanilla ice cream or caramel sauce would also rock.

Click here to read the recipe and instructions

Gluten-Free Peanut Butter, Honey & Chocolate Chip Cookies

Gluten-Free Peanut Butter, Honey & Chocolate Chip Cookies

Mmmm … uh… chickpeas?! You go first.

Oh, Facebook — I love ya. Every day, you suggest wonderfully spammy websites to visit, weight loss potions to purchase, and weird businesses to “Like”. You also make my tummy happy, by spreading crazy recipes like a rampant virus through my news feed.

This recipe recently appeared in my news feed on Facebook no less than five times. Apparently, the ingredients are so weird people can’t resist sharing it with their Facebook friends. If you are on Facebook, you have probably seen it recently. While technically it is a chocolate chip cookie, I use the term “cookie” rather loosely. It contains no flour, eggs or butter, which any self-respecting cookie should contain. No, my dear sugarholics, this cookie is made from chick peas. You read that correctly! Chick peas, peanut butter, honey, baking powder, chocolate chips and a pinch of salt. That’s it.

I am skeptical by nature, so I needed to try it out. Mr. Cake made a rude face when I described it to him. However, I knew if he liked it, it could be a winner. The recipe doesn’t make very many cookies, about a dozen and a half. They turned out well – I flattened the sticky balls of dough a little to achieve a nice “cookie” shape. As a bonus, the recipe is gluten-free, if your baking powder contains corn starch instead of wheat starch (most do)**. I recommend natural peanut butter – I like the crunchy variety. They were delicious – and Mr. Cake liked them, too!

Share your experience with me if you try it!

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Gluten-Free Chewy Chocolate Cookies

Chewy chocolate cookie goodness

I have jumped on gluten-free bandwagon! I started avoiding gluten mostly out of curiosity. I wanted to see if I would feel different, or better, if I didn’t consume it as much as possible. It is still too early to tell, but it hasn’t been as difficult as I imagined it would be.

Stack 'em up – inhale!

This recipe contains no flour, however, it does contain nuts and egg whites, so it is not completely allergy safe. What they are is moist, chewy and packed with amazing chocolate flavour. They are so rich and satisfying that you’ll only need to eat one. OK, maybe two!




Gluten-Free Chewy Chocolate Cookies
Based on this recipe at Martha Stewart.com

Makes 24 cookies
Ingredients
3 cups icing sugar, sifted
3/4 cup cocoa
1/2 teaspoon salt
3/4 cup dark chocolate chips
3/4 cup sweetened shredded coconut
1 cup almonds, chopped and toasted (method below)
4 egg whites

Method

1. Pre-heat oven to 325°F. Place chopped almonds on a cookie sheet and place in the oven, shaking it occasionally, until fragrant – about 10 minutes. 
2. In a large bowl, whisk together icing sugar, cocoa and salt until combined. 
3. Stir in coconut, chocolate chips and toasted almonds and stir until combined. 
4. Stir in eggs whites very gently until just combined. Do not over mix. 
5. Drop by heaping tablespoonful onto parchment lined cookie sheets, about 2” apart. 
6. Bake for 15-18 minutes, turning pans halfway through, until tops of cookies are shiny, cracked and dry to the touch. 
7. Cool completely on a wire rack. Store in an airtight container.