Gluten-Free Alternative Sweet Raspberry N' Creme Cake

       For quite a while now, I've been wanting to whip up a raspberry-inspired dessert.  It just so happened that I also had a customer wanting a dessert made with an alternative sweetener, so I decided to take advantage of this opportunity to make a Raspberry N' Creme cake. I hope you enjoy this newest creation from the Delectably Different Kitchen!

You'll need:

1 cup of Kerrygold butter

1 cup Swerve Alternative Sweetener

3/4 cup coconut sugar

1 cup sour cream

4 eggs

1 cup buttermilk

1 tbsp vanilla extract

3 tsp raspberry extract

1 1/4 cups Bob’s Red Mill Gluten-Free Flour

1 1/4 cups Bob’s Red Mill Almond Flour

2 tsp xanthan gum

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 cup freeze-dried raspberries, rehydrated

       Preheat oven to 350°F.  Grease and flour two 9" round pans.

       In a mixing bowl, whip butter, sugar, sour cream, and eggs until fluffy.  

    In a small bowl, combine milk, extracts, and raspberries, then set aside.

       In a separate bowl, combine flours, baking powder, baking soda, and salt.  Next, add the dry ingredients, alternating with the liquids, to the  cream mixture while using a mixer on low speed.

Bake for 30 minutes then check to see if a toothpick comes out clean.  If not, continue baking, checking every few minutes to make sure it doesn't over bake.

      Once the cake has finished baking, allow it to cool in the pans for about five minutes at room temperature.  Then place the pans in the refrigerator for about two hours before removing the cakes and frosting. 

 

Creamy Vanilla Raspberry Frosting

1  cup of Kerrygold butter

1/2 cup palm shortening

1/4 cup Freeze-Dried raspberries

3 cups Swerve Powdered Sugar Alternative

3 tsp raspberry extract

3 tsp vanilla extract

1 tsp salt, divided

Heavy whipping cream, as needed

    Rehydrate Raspberries in just enough heavy whipping cream to create a raspberry cream.

       In a large bowl, whip the butter and shortening with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, half the divided salt, and flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time and the second half of divided salt.  Beat well between each addition and alternate with the heavy cream as needed. 

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting. 

       You can dress up this cake with any garnishes you would like or simply enjoy it as is!

Grain-Free Gluten-Free Peanut Butter Cookies!

Why Xanthan Gum?

Brian’s Baking Tips!

Why Xanthan Gum?

      One of the main things I hear when people try my gluten-free desserts for the first time is, “This tastes just like the real thing!”  They're not just talking about the flavor, but also about the texture and consistency.

Why would my desserts really differ that much from other bakers, you may ask?  Well, for starters, the different alternative flours that can be used, such as rice, almond, coconut, and millet can all make a big difference, but that is for another article.

Today we’re here to discuss xanthan gum and why I use it in my baking…

       So what is xanthan gum?  It is a thickening and stabilizing agent that can be sourced from corn, soy, wheat, and even dairy. Most commonly you’ll find that the majority of companies source from either corn or soy.

     Let’s dig a little deeper to see how we get xanthan gum.  It is named for the bacteria, xanthomonas campestris.  Okay, that doesn't tell us anything, so what is xanthan gum really made of?  It is a polysaccharide, which is the scientifical way of saying 'a string of multiple sugars.'  To actually create xanthan gum, the bacteria is allowed to ferment and grow on a sugar medium.  The resulting gel is then dried and ground to create the powder substance we know as xanthan gum.

SO why do we even want to use this in our gluten-free baking?  Because xanthan gum plays the important role of imitating gluten!  As you probably know, gluten is what makes dough, well...doughy!  Gluten gives elasticity to the dough which enables cakes and other baked goods to hold onto the gas bubbles that form inside them while baking, which is what causes them to turn into the classic 1970’s superheroes, The Wonder Twins.  “Shape of a cake!”  “Form of a cookie!”  (Sorry, I couldn't help myself...that was my nerd-out moment for this article.)

     So, in a nutshell, xanthan gum replicates the missing gluten in gluten-free baking.  That is why I personally choose to use a small amount of xanthan gum in most of my baking to ensure that my cakes, cookies, brownies, and other sweet treats have as similar a texture as possible to those delicious, classic treats we have all come to know and love!

Xanthan Gum

Cheat Sheet

Cookies…. 1/4 tsp per cup of Flour

Cakes……… 1/2 tsp per cup of Flour

Muffins….. 3/4 tsp per cup of Flour

Breads……. 1 tsp per cup of Flour

Quick and Easy Gluten-Free Honey Pear Chicken Salad

Vegan Gluten-Free Peanut Butter & Jelly Cake...Cakewhich!

       As the old saying goes, some things just go together like peanut butter and jelly…so wait, why haven’t we ever seen a PB&J cake before???  Well, I decided I had to do something to remedy that!  So to the kitchen I went to take the most classic combo and bake it into dessert form!  I am happy to introduce to you my Peanut Butter and Jelly Cake, which also happens to be vegan and gluten-free...

You'll need:

1/2 peanut butter

1/2 cup raspberry coconut oil

2 cup brown sugar

1 tbsp vanilla extract

3 tsp raspberry extract

1 cup pumpkin puree

2 cups Bob's Red Mill Gluten-free all purpose flour

1 cup Bob's Red Mill almond flour

1 ½ tsp Bob's Red Mill xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup coconut milk

1 tbsp vinegar

1/2 cup frozen raspberries

1/2 cup Roasted & Salted peanuts

       Preheat the oven to 350°F.  Prepare two round 9” pans by coating lightly with cooking spray or oil, then flouring with gluten-free flour.

       In a medium bowl, cream the peanut butter, coconut oil and sugar until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.

       Gradually, add in the Pumpkin.  mix well to combine all ingredients.

Combine Vinegar and coconut Milk in a small cup then set aside until needed.

     In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.  Lastly, fold in the raspberries and peanuts

       Pour batter into prepared pans and bake for 40 - 45 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

 

Peanut Butter Fudge Frosting

1 cup creamy peanut butter

1/2 cup palm shortening

2 cups powdered sugar

coconut milk, as needed

       In a large bowl equipped with an electric mixer, whip the shortening and peanut butter together until fluffy.  Whip in one cup of powdered sugar, then add in a splash of coconut milk and mix.  Add the second cup of powdered sugar. followed by enough coconut milk to thin the mixture to a butter cream consistency.  Continue whipping until smooth.

   Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the REMAINING frosting.

       Enjoy...and hey, why not grab a glass of milk... coconut milk that is while you're at it?

Vegan Gluten-Free Vanilla Pear Pecan Cake

       This week, I had some pears that were quickly becoming too ripe and were just begging to be used in a recipe.  So I made it my mission to use the pears as the primary ingredient in an entirely new, delicious creation...and I think I can say, mission accomplished!  I had so many happy customers who loved this and I believe I already have a request for another cake.

You'll need: 

1 cup pumpkin puree

1 ¼ cups coconut oil, melted 

2 cups sugar 

1 tbsp vanilla extract

2 tsp coconut extract

2 cups gluten-free all-purpose flour

2 tsp xanthan gum

2 tsp baking powder

2 tbsp vanilla protein, optional

2 tsp baking soda

1 tsp salt
-
1 2/3 cups Pears, chopped (approx. two medium pears)

1 cup pecans, chopped

1 cup shredded coconut

1/2 cup golden raisins

       Preheat the oven to 350°F. Prepare two 9” round pans by greasing and flouring.

       In a medium bowl, combine together the pumpkin, oil, sugar, and vanilla.

    In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, Protein, and salt. Then slowly add the liquid ingredients to the dry ingredients and mix until fully combined.

Next, fold in the pears and pecans, followed by the shredded coconut and raisins.

Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool before assembling the layers.

Vanilla Crème Frosting

1 ½ cups coconut palm shortening

3 cups powdered sugar

1 tbsp vanilla extract

coconut milk, as needed

       In a bowl using an electric mixer, cream the Shortening until smooth.  Add in one cup of powdered sugar and cream together until the butter is thick and crumbly.  Add in a splash of coconut milk and the vanilla extract, then whip until smooth.  Add in another cup of  powdered sugar followed by another splash of coconut milk, if needed.  Repeat this step, using the last of the sugar and continue to mix until creamy.

              Assemble the two-layer cake by placing a generous amount of frosting on the bottom layer, followed by placing the second cake on top of it.  Then use the rest of the frosting to cover the whole cake.  Yes, it’s that easy!  Enjoy!

Brian's Classic Baklava

       Now, this isn’t my one of my usual healthy, vegan, gluten-free, sugar-free creations...this recipe is full-on naughty!  But so delicious, it's definitely worth the splurge.  As far as I know, I don’t have a drop of Greek blood in me, but after trying my baklava, some of my friends and customers have insisted I must have some Greek roots in my ancestry!  I hope you enjoy this classic and delicious dessert!

You'll need:

1 16oz package of phyllo dough

3 cups pistachios, roasted and salted

1 cup Kerrygold butter, melted

cinnamon, as needed

        Preheat the oven to 350°F.  grease a 13x9 pan then set aside until needed.

        In a saucepan, melt the butter with a handful of pistachios.  Bring the butter to a boil, then turn down and let simmer while you are preparing the rest of the ingredients.

        Unroll phyllo dough and carefully peel off two sheets.  Place on the bottom of the prepared pan, then use a pastry brush to generously spread melted butter across the dough.  

       Hint: place a damp paper towel over the roll of phyllo to keep it from drying out as you are working with it.

       Next, sprinkle a generous amount of pistachios over the dough followed by a sprinkle cinnamon. Then add two more sheets of phyllo dough.  Repeat this layering process four times or until you’ve used up the whole roll of dough. this should make it be about eight sheets deep from top to bottom.

       Next, use a sharp knife to cut the baklava into squares or the classic diamond shape.  Be sure to cut through all the layers to the bottom of the pan.  Place into the oven and bake for 45 - 50 minutes or until the top is a nice golden brown.

 

 Baklava Sauce

1 cup water

1 cup sugar

2 tsp vanilla extract

1/2 cup wildflower honey

       In a saucepan, bring the sugar and water to a boil.  Allow the sugar to fully dissolve before adding in the honey and vanilla.  Reduce heat and let simmer for 25 minutes.

       Once the baklava has finished baking, immediately pour the sauce evenly over the top.  Place in the fridge to cool completely before serving.  For an added touch, you can sprinkle a dash of cinnamon on top for garnish…

        Enjoy!