August 20, 2014

Everyday gourmet: Cake break

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By Kim Dannies

It’s the end of January and you know what that means: cravings are running rampant in the post-resolution phase. I have broken down and started baking sweets again, darn it, but at least this time I’ve been using alternative flours and fillings that are a bit kinder to the waistline. (That’s progress.) I’m delighted to report that you CAN have your cake, and eat it, too, with maple banana and gluten-free applesauce carrot cakes. These hearty cakes are perfect for a tea-time break or the lunch box, and they won’t knock you too far off of the resolution runway.

 

Maple banana cake 

Pre-heat oven to 350 degree. Spray an 11×7-inch baking dish with Pam.

Using a potato masher, mash three over-ripe bananas together in a mixing bowl. Mash in: 3/4 cup of maple syrup; 1 egg; 2 tablespoons coconut (or vegetable) oil; 1 teaspoon baking powder; 1 teaspoon vanilla extract, and 1 teaspoon powdered ginger.

With a wooden spoon, lightly stir in 1.5 cups whole wheat flour, 1 cup unsweetened coconut, 1 cup oats until just combined. Pour mixture into pan. The lumpier it looks, the better. Scatter 1 teaspoon raw sugar over the surface and bake for 40 minutes.

 

Applesauce carrot cake (gluten free)

If you are lucky enough to have pals who make amazing applesauce, like I do, definitely use some in this recipe. Otherwise, make a batch yourself, or choose a high quality chunk-style from the store.

Pre-heat oven to 350 degree. Spray an 11×7-inch baking dish with Pam.

In a mixing bowl combine 1.5 cups gluten-free flour with 1/2 teaspoon xanthan gum. Blend in 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon salt.

In a small bowl combine 1/2 cup maple syrup, 2 tablespoons melted butter, 1 teaspoon vanilla extract, 1 egg, 1 1/4 cup applesauce and blend well. Add to the flour mixture and mix until just combined. Fold in 2 cups grated carrots. Pour into the prepared pan. The lumpier it looks, the better. Scatter 1 teaspoon raw sugar over the surface and bake for 40 minutes.

Kim Dannies is a graduate of La Varenne Cooking School in France.  She lives in Williston with her husband, Jeff; they have three twenty-something daughters who come and go. For archived Everyday Gourmet columns go to kimdannies.com.

 
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