I did start with a gluten free muffin mix-- main ingredent brown rice flour, but then I added 1 cup dried cranberries, 1 cup chopped almonds and walnuts (a mix from NT), 1.5 cups coconut milk, 2 eggs, 1/2 cup olive oil, 1/4 cup maple syrup to the mix, then baked it. After it cooled I drizzled a glaze made out of 1/4 cup maple syrup, 1/4 cup brown sugar, 1/4 cup lemon juice, teaspoon cinnamon, teaspoon ginger, 1/4 teaspoon mace, 1/4 teaspoon nutmeg. We didn't eat it until much later int he day and I noticed that the cake worked like a sponge and soaked up all the glaze. I was afraid it was going to be dry, but it wasn't and my other fear is that it would be too sweet, but it really wasn't. It was very 'scone like' in texture instead of cake like, but moist in the middle! Perfect with tea!
3 comments:
Sounds very yummy! Looks good too. :)
That sounds really good! Are you feeling better eating gluten free?
Susan
I don't know if I am feeling that much better, I do know if has made me think harder about what I am going to eat. I can't just grab a sandwich or make pasta the way I used to without much thought. I am eating way more veggies since I am eating very little 'bread' type stuff. The variety that has made its way into our diet has been good, too.
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