Featured Post

20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

Posted by
My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u
27

Red Velvet Mousse Cake, gluten free, grain free, organic

Posted by
Grain Free Red Velvet Mousse Cake made with organic beets
Red Velvet Mousse Cake, gluten free, grain free, organic with beets
There's nothing I love more than eating a desert that's filled with healthy organic vegetables! This amazing Red Velvet Mousse Cake is gluten free, grain free and organic! For many years I ate no carbs, no goodies, no bread, no cookies, until I was driving myself mad with deprivation. I was skinny and crazy for a cookie! Now I'm happy and eat healthy. I enjoy low carb gluten free goodies in moderation. No more craziness! My baking is greatly inspired by my  beautiful organic produce from Space Girl Organics.  Here's what I did with their beets...

This is such a great way to use beets! The natural sweetness shines through and the color is gorgeous. The cake is very light and has a beautiful soft mousse texture. If you want a denser cake add a little almond flour as shown below.
Update!  I made my cake without almond flour to keep it lower in calories. Out of the oven it was very soft but after refrigerating overnight the cake becomes firmer and fudgy. The texture is great and I'm thrilled with it. This ones a keeper.


Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.

Makes one 8 inch cake

Ingredients:

  • 2 cups (4 small) organic beets, peeled and grated
  • 1 cup organic raisins or dates
  • 1/2 cup water, during cooking add a tiny bit more if needed
  • 1/2 cup coconut oil
  • 1/2 teaspoon liquid Stevia
  • 1/4 cup cocoa
  • 1/2 teaspoon fresh ground espresso
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • dash sea salt
  • 4 large eggs, beaten
  • 1/2-3/4 cup Bob's Red Mill Almond Meal Flour, opt


Instructions:

Preheat oven to 350 degrees F.

Grease and flour a 8 inch cake pan or grease cake pan, line with parchment paper and grease paper.  
  1. In a covered saucepan, simmer the beets, raisins and water until tender.  Cool for 10-15 minutes.
  2. In a large blender add the beet mixture and the coconut oil.  Puree until smooth.
  3. Add the rest of the ingredients and mix until fully incorporated.  Batter should be thick but pourable.
  4. Add almond flour in 1/4 cup increments to thicken batter if you desire a cake texture and mix well.  
  5. Bake for 40-50 minutes or until a stick comes out mostly clean.
  6. Cool on a rack.

Comments

Post a Comment

Hi! Thanks for stopping by!
Thank you so much for your comments and questions. I respond as fast as I can, so please be sure to check back for your answer. By leaving a comment you are consenting to your email being collected for communication purposes only. Blessings, Ali