Crock Pot Pineapple Cake (Review)

I first found Gingerlemongirl.com when the Monkey was diagnosed with his multiple allergies 2 1/2 years ago, and have used several of her recipes as is and as the basis for some of my creations. Since then we have become friends as well, and I was so pleased when she started testing for her cookbook, Everything Gluten-Free Slow Cooker Cookbook. I got to take a small part in the testing, and then had to wait for the book to come out. 

Now that it has finally come out (I am not a patient person), I have the opportunity to review a recipe for you, and offer you the chance to try it out for yourself. You will so not be disappointed. Not because it is gluten free, which it is, but because it is an amazing collection of recipes for your crock pot. Period. Do you know anybody with a crock pot? Then they need this book. Onto the recipe....

Okay, I volunteered for this gig. I love helping out with cookbooks, and trying out recipes. It may well be an illness. Maybe. Carrie asked me if I wanted sweet or savory, and I told her to surprise me. She did with the perfect recipe, Right Side Up Pineapple Cake. How did she know of my insane love of pineapple cake?! :) It was perfect.

It went together beautifully. The instructions were easy to follow, and I had no problems. Well, unless you count the fact that my pineapple and cherries sank. :) It was all good though. I flipped it out onto a plate, and you can see them under the layer of cake. It was taken and devoured at the bi-annual church picnic and kick ball game. Thumbs up all around. This is the moistest cake I have had in a long time with or without gluten.

Ratio Rally Tortillas

When the Monkey was first diagnosed with his allergies, I was all gung-ho to make everything from scratch, and tortillas were near the top of my list due to his excessive love of the bean burrito. Let me say that my one and only attempt was a failure. Not just any failure, but a huge flop. They couldn't even be cooked it was that bad. Sigh.

So we looked into alternatives and found the brown rice tortillas from Food for Life. These are good, but went bad before we could use them all. So, I just gave in and we dealt with the flour tortillas. His allergy causes behavioral issues, and since we didn't do it often I was okay with this level of exposure. You will find that we make decisions like this a lot around here.Since then those tortillas have become available in the frozen section giving them a longer shelf life, but again I just couldn't see the point given the frequency (say maybe one or two a month?) that we ate them.

Shredded chicken, peppers, adzuki beans, & a bit of mango sauce

Tortillas were on my mind again though when I decided to host the Gluten-Free Ratio Rally. After a little discussion, I was put on the calendar for this month, and I started doing my research. Know what my research shows? That there really isn't a standard ratio for this "baked" item. Rhulman doesn't have one, and every recipe that I have looked at is just enough different that you can't make a generalization. Or at least that is my interpretation of it.

You do need three things. Flour, water and fat. I think at the final hour I finally licked this ratio thing. At least in the sense that I found something that works even if it isn't pretty. The math? You have heard me mention that my math brain doesn't work real good, right? I ended up with roughly (verrrrry roughly) a 2:1:1 ratio of flour:water:fat. It really isn't that clean, but we will leave it at that and you can play with it, right?

Before I get to my recipe, I want to make sure you can go and visit all the amazing bloggers who have participated this month in the tortilla/wraps challenge. Please visit, comment, and re-create their creations. :)

Jenn | Jenn Cuisine	Corn Tortillas
Jonathan | The Canary Files	Vegan Curried Flour Tortillas
Meg | Gluten-Free Boulangerie	Lefse (Norwegian Potato Flatbread)
Pete and Kelli | No Gluten, No Problem	Flour Tortillas
TR | No One Likes Crumbley Cookies	Gluten Free Flour Tortillas - Quesadilla
Heather | Discovering the Extraordinary	Sundried Tomato & Basil Tortillas
Charissa | Zest Bakery	Paleo Grain-Free and Gluten-Free Tortillas
Karen | Cooking Gluten Free!	Gluten Free Healthy Flours Tortillas

Buckwheat Tortillas

100 grams buckwheat flour
60 grams brown rice flour
40 grams potato starch
3/4 teaspoon baking powder
1/4 Cup + 2 Tablespoons hot water
1/4 Cup + 2 Tablespoons melted coconut oil

This recipe from Jazibe's Recipes was the one that got this off the ground.

So measure it out and mix it up. Add water and oil to a well in the middle of your flour. Mix it with your extremely clean hands until it comes into a nice ball. If it is still crumbly feel free to add another tablespoon or two of hot water. This is what did the trick for mine.  Roll into 6 fairly equal balls and let rest for 10-20 minutes under a damp cloth. Roll them out one at a time to about a 6 inch diameter. Cook in a warm skillet (Or griddle. oh, how I wish I had one of those) for about 90 seconds on each side. Cool and fill with whatever you like.

Black beans & rice with a bit of guacamole? yes please!

Ratio Rally Bagels

This post nearly didn't happen, and I am not sure that it really is happening. My idea was a long time in coming, and motivation was waylaid by the allergy monster. Incidentally, the allergy monster did a number on my workouts as well. It's been a rough month.

So why did it almost not happen? Ummm, the first batch came out like hockey pucks. Seriously. The batter was gorgeous, and tasted good. Then we got to the rising (not really), shaping (ha!), boiling (they were boiled), and then baking. It just wasn't pretty. Given the way the second batch has turned out my money is on the yeast being out of date. Even though I kept it in the fridge I just think it wasn't meant to be. So new yeast yields a new result. Crossing my fingers. Did you cross yours?

....and they aren't what I wanted. Sigh. Now I think I don't have enough flour. The idea behind these came from my sister who remembers having peanut butter bagels when we were younger. I did a little searching, and found this recipe at Have Cake, Will Travel that I based mine off of. I played with the ratio, and think I came close to the 1.9 flour:1 liquid. However, I can't honestly say what's a liquid or a flour or a bagel at this point. For a more coherent explanation of this month's rally, you should check out our host Morri at Meals with Morri where the complete list of yummy, gluten free bagels is ready for you to enjoy.

Peanut Butter & Jelly Bagels

150 grams oat flour
100 grams brown rice flour
50 grams arrowroot starch
1 teaspoon sea salt
1 Cup water (heated to 100 degrees F)
1 package active dry yeast
2 Tablespoons agave nectar
4 ounces peanut butter (or whatever you can use)
2-4 heaping Tablespoons jam (in this case Blueberry Butter made by Hundred Acre Farm)

Preheat oven to 400 degrees F. Spray a large cookie sheet and set aside. In large mixing bowl, combine flours and salt. Set aside. (I like that phrase!) In a 2 cup glass measuring cup, warm your water. I microwaved for about 2 minutes, and then had to let it cool back down to 100-ish degrees.  Pour in agave and yeast. Stir to combine, and....set aside to do its frothy thing. Add peanut butter to flour, and mix well. Once the yeast mixture is ready pour into mixer, and beat well.

The next instructions were for kneading, and maybe I should have done it. I prefer to let the mixer do it for me. Either way the dough should be worked in some way for about 10 minutes. Transfer to a bowl coated with oil/spray that will allow the dough to double in size. Cover with plastic wrap, and set your timer for about an hour. Go do the dishes or exercise while waiting. Punch down the dough, divide into 4 pieces, and shape into balls. Let rest for about 10 minutes. While you are waiting this time you will want to bring your sauce pot of water to a boil. Divide the dough again and roll into balls that are fairly smooth in texture. Flatten and then make a hole in the middle. These babies should rest again. It is really tiring being a bagel.

Put each bagel in gently for 30 seconds before turning for another 30 seconds. Remove from boiling water to the prepared pan with a slotted spoon. When all have been boiled, place the baking sheet(s) in the oven for 30 minute or until golden brown and they sound hollow on the bottom when tapped.

Maybe they need to rise a second time?

Ratio Rally Popovers

So, I had a brilliant idea for something I had never made before let alone eaten. Never had popovers you say? Don't really know what they are?!

Yeah, I was clueless. Does this make me a bad, Anglophile? I don't know. I know that waiting until the weekend before the rally was probably not the wisest move on my part. In my defense the first two weeks were spent in Florida with the family, and I have been working like a fiend or having migraines/vertigo since getting back. I don't think my motivation was helped by the reported results of other ralliers who were having issues with this month's ratio.

So despite my best plans. I didn't start until Saturday. And no I didn't start with plain ones. I went all out with my wild idea, which didn't really work out flavor wise. I did find a great starting place for my recipe though at Spectacularly Delicious. It wasn't to far off Rhulman's ratio either of 1:1:2 (egg:flour:liquid). With my puree, the ratio came out to 1:1:1.5 with a smidge of fat.

I don't know if these are "proper" popovers, but I know one little Monkey who will love them as much as I do. So without further ado, I give you the Ratio Rally's take on Popover's.

Chocolate-Sweet Potato Popovers

4 eggs

8 ounces chocolate almond milk

4 ounces sweet potato puree*

130 grams teff flour

80 grams brown rice flour

50 grams arrowroot starch

3 Tablespoons butter, melted

*Sweet potato puree:
1/2 boiled, peeled sweet potato

1/4 Cup Enjoy Life chocolate chips

1 teaspoon ground cinnamon

1 tablespoon brown sugar

8 drops vanilla stevia

Preheat oven to 350 degrees F. Place eggs, milk and butter into the blender. Blend. :) In your now empty glass measuring cup, place the ingredients for the puree. Microwave on high for one minute. Remove and mash with a fork until well combined. Add to blender. Mix. Add the flours, and blend until smooth. Place your muffin tin/popover pan/whatever you are using in the preheated oven for about 5 minutes. Remove and liberally coat with cooking spray. Fill cups about 2/3 full and bake for 40 minutes. Poke small holes in the tops, and bake another five minutes. Remove to a plate and consume immediately. I mean it! Do it before anybody notices there are chocolatey goodies in the house!

P.S. There is enough batter left over that you could might make 4 more popovers to share bringing the total to 16 servings.

from the original batch. just love this photo.

Rooty-Oat Breakfast Cookies

These cookies were an idea I had back in November when the SOS Kitchen Challenge ingredient was parsnips. Took me a couple of months, but Saturday's snow-in got them out of my head and into a bowl. The Monkey did not like them, and it didn't occur to me until my mom and sister pointed out that I did indeed put the coconut he accused me of in them. Yep, never occurred to me that the coconut oil would give a strong coconut flavor to these cookies. :)

These are a bit dry, which I think I will fix next time by adding an ounce more coconut oil. Or would you do that for me and let me know how it goes?!

Rooty-Oat Breakfast Cookies

4 ounces coconut oil, melted

2 ounces agave nectar

4 ounces (or 1/2 Cup) each grated sweet potato and parsnips or carrots

90 grams brown rice flour

45 grams tapioca starch

60 grams rolled oats

1/2 teaspoon baking soda

1/4 Cup each slivered almonds, Sun maid fruit bits, Enjoy Life chocolate chips

drizzle of vanilla

couple of shakes of cinnamon

Preheat oven to 350 degrees F. In a medium sized bowl combine the coconut oil, agave, flours, and oats into a paste. Add the grated vegetables. Stir well. Then add fruits, chocolate chips and nuts. Using a small ice cream scoop, scoop out a dozen balls. Roll them and flatten slightly onto an un-greased baking sheet. Bake for 15-20 minutes or until slightly crisp on the sides. Cool for 10 minutes on baking sheet and remove to a cooling rack. Makes approximately 2 dozen.

Chocolate Shortbread

Remember how I was working on a chocolate shortbread that didn't quite workout? Yeah, I perfected it just after Christmas. Due to issues with my computer and uploading of photos combined with having to pack for vacation, I haven't had a chance to get it to you until now. So, I will just let you have it.

Chocolate Shortbread with Candy Cane topping

60 grams teff flour

60 grams brown rice flour

30 grams arrowroot starch

30 grams cocoa powder

60 grams brown sugar

6 ounces butter, softened

Preheat oven to 350 degrees F, and grease and 8x8 or 9x9 square pan with cooking spray (ignore the round pie plate. the cookies weren't as firm as I would like in that). Set aside. In a large mixing bowl (preferably a stand mixer), combine flours, cocoa and sugar. Keep the beater running on low while adding the butter a bit at a time. Dump the batter into the pan, and pat it out with your hands. It should be fairly even in thickness. Bake for 20-25 minutes or the edges look a bit crispy. The dough will still be a bit soft to the touch. Top with candy cane topping.

Candy Cane Topping

3/4 Cup white baking chips

2 crushed candy canes

Dump the baking chips onto the shortbread, and let sit for 5 minutes. Taking a knife or spatula spread the chips out until they are all melted and fairly even. Sprinkle with the crushed candy canes, and press them into the "frosting." Let cool for another 10-15 minutes, and then slice into 16 pieces. Enjoy!

Parsnip Applesauce Muffins

I was very excited about this month's SOS Kitchen Challenge ingredient of parsnips as I have never worked with them. I had ideas swirling in my head, and couldn't wait to get started. Plans went awry on November 10th when I was in a car accident. I am alright (my car is not), but I haven't really been up to a lot of baking.

I finally got to the first item this past holiday weekend, and have to say that I was very pleased with the results. These muffins are moist, and just exactly right for tossing in your lunch as a snack. The Monkey gave them a 10, and even my mother agreed that they were good (high praise). So without further ado, mostly as I am running out of time, here are these wonderful muffins.

Parsnip Applesauce Muffins

60 grams sorghum flour

30 grams brown rice flour

30 grams arrowroot starch

60 grams coconut palm sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 1/2 teaspoons ground ginger

4 ounces applesauce

4 ounces non-dairy milk

2 ounces melted coconut oil

1 egg (or equivalent)

6 ounces grated parsnips

2 ounces raisins

Preheat oven to 350 degrees F. In a medium bowl, whisk together flours, sugar, baking soda, cinnamon and ginger. Combine milk and egg (substitute) together in a glass measuring cup. Add applesauce and coconut oil, and mix well. Stir in parsnips and raisins until combined. Pour into a greased 12 muffin pan, and bake for 30-40 minutes. Let cool and enjoy! Makes one dozen.

Spicy Pumpkin Pasta

So I didn't quite make it into October with the last of the challenge ingredients. Nor did we do November. However, that is all changing now.The last of the ingredients for the October challenge were very challenging. What does one do with oatmeal, jalapeno, and curry powder? You make pasta of course!

So maybe there is no of course about it, but it is what I came up with. I have to say that noses were wrinkled at me, but in the end this was fabulous. Really found myself wishing that there was more.

Spicy Pumpkin Pasta with Parmesan Butter Sauce

100 grams oat flour

40 grams potato starch

60 grams brown rice flour

1/2 teaspoon curry powder

1 jalapeno, seeded & diced

4 ounces of pumpkin puree

2 eggs

Note: I grind my own oat flour using old-fashioned rolled oats (use gluten free if you need to) and my cheap-o mini food processor.

First, steam the jalapeno until it is very tender. I did this in a small bowl with a bit of water in the microwave. Let cool while mixing the flours, starch and curry powder in a medium bowl. Set aside. Make your pumpkin/jalapeno puree in the food processor. Blend well. Add eggs one at a time to the puree, and then stir into the flour mixture until combined. Place dough on a piece of parchment paper sprayed with cooking spray. Wrap and place in the fridge for a few hours or overnight. When ready, divide dough in half and roll out between two pieces of parchment paper coated with a bit of flour (your choice). Cut into fairly wide strips. Cook in a pot of boiling water for about 5 minutes. Drain and serve with sauce. Makes 2 servings.

Parmesan Butter Sauce

4 Tablespoons butter

1/2 Cup grated Parmesan

splash of non-dairy milk

Melt butter in a small saucepan over medium heat. Add Parmesan while continuously stirring. Add a tablespoon or two of milk to bring to a creamy finish. Pour over one serving of pasta.

Spiced Oatmeal Pancakes

Have I mentioned the Monkey's obsession with oatmeal? Seriously, he could eat it three times a day if I let him. Just the other day, he told me he needed to start eating hot cereal now that it is getting to be winter. So he opted for cream of rice. I just had to shake my head since he ate oatmeal, a hot cereal last time I checked, all summer long. Such a silly boy.

Anyway, this recipe came from his love of oatmeal and my desire to have a great recipe using oat flour. The catch for me appears to be making my own flour from rolled oats in my little food processor. Maybe not as finely ground as the stuff from the store, but it works for me. I have made these a few times now, and they just keep getting better. Serve them with homemade strawberry-rhubarb jam, marionberry syrup or just plain ol' maple syrup. It's all good!

Spiced Oatmeal Pancakes

100 grams oat flour

60 grams brown rice flour

40 grams arrowroot starch

2 teaspoons baking powder

2 Tablespoons coconut palm sugar

1/4 teaspoon all spice

1 teaspoon cinnamon

2 eggs

1 Cup non-dairy milk

Measure and whisk together all the dry ingredients in a medium size bowl. Use a glass measuring cup for the non-dairy milk. Add eggs to milk, and mix to combine. Add to flour mixture and stir until combined. Warm your pan/skillet/griddle. We use a pan with oil to coat the bottom. Pour by 1/8 cup portions into pan turning when the tops start to bubble. Serve warm. Makes about 12 smallish pancakes.

Ratio Rally Pot Pie

It is time again for the gluten free ratio rally. This month's theme was pie, and I can tell you that I was not overly excited about it. Mostly due to the fact that I have never made a successful pie that didn't include a pre-made graham cracker crust or was simply a dump cake sort of thing. I dithered. I will admit it. I wasn't sure what to do until just a week or so ago when the Monkey asked if we could have pot pie (his very favorite food in the whole world) for his birthday dinner. My ah-ha moment hit about 10 minutes later. I had been trying to come up with something sweet when I should have focused on the savory.

It was a good thing the idea hit me or I wouldn't have been able to participate in the rally this month. What is the rally? A group of gluten free bloggers who are baking/cooking by ratio's around a central theme each month with a new host. This month our host is Lisa of the Gluten Free Canteen. Head on over and check out her post and the links to all the other luscious pies!

Chicken Pot Pie

Note: The ratio is 3:2:1 (flour:fat:water)

Crust:

240 grams potato flour

90 grams potato starch

120 grams brown rice flour

1 Cup salted butter, softened

4 ounces ice water (or so)

Preface: I was a doofus and only did a 1/2 Cup of butter to start with as my math brain wasn't working properly. When I realized my mistake, I softened another cube of butter and retrieved my rounds from the fridge. I did have to add a bit more water. You shouldn't have to. :)

Stir together all the flours in a mixer. Add butter and continue mixing on low speed. Add ice water an ounce at a time until a nice ball forms. Divide into four (yes four) equal parts, wrap in plastic wrap, and store in the fridge for a minimum of one hour. Preferably longer.

Filling:

4 Cups water

2 vegetable bouillon cubes

1/4 Cup potato starch

6 ounces non-dairy milk

1 1/2 Cups sweet potato, peeled & diced

2 Cups potato, peeled & diced

1 1/2 Cups frozen peas & carrots

4 chicken tenders, boiled & shredded

season to taste

Bring water to a boil in a medium sauce pan. Add bouillon cubes and boil until dissolved. Set aside. Might as well put your potatoes on to boil at the same time as the water. Probably boil them for 10 minutes until tender, but not mushy. Drain and set aside. This is when I did the chicken, as well. :)

Remove a 1/2 Cup of broth to a small bowl. Add potato starch and stir until dissolved. This will be added back in a little bit. You will want to spray a 9 inch pie plate, and either pat in one crust or roll it out and flip it in. I opted for patting. Bake at 375 for 15 minutes.

While it is baking bring your broth back to a boil, and slowly add in the broth/starch mixture stirring constantly. Add in the milk continuing to stir. Retrieve the potatoes, chicken, and frozen vegetables to add to the pan. Add any spices you might like. We kept it simple with a bit of basil, a good deal of black pepper and some sea salt. Reduce heat to medium stirring occasionally.

Your bottom crust should be done. Remove it from the oven and set it to the side. Time to roll out the top crust. I actually managed this using wax paper and potato flour. Just place it in between the wax paper and roll carefully. Don't want paper sticking to your dough. Measure out two cups of filling into your pie plate. Carefully flip your top crust onto the top and seal as best you can. Bake at 375 for 30-45 minutes. The top should be a darker brown than it went in as. Serves 4.

Note: Did you notice that there were four crusts and extra filling? Make yourself another pie why don't you!!