Gluten-free, dairy-free, sugar-free cake?
My boyfriend and I are on a 'cleanse' diet as a part of my naturopathic treatment, but it's his birthday this weekend and I'd really like to make him a cake if I can.
I have no idea if it's even possible with how much we can't eat right now (I don't have a lot of cooking/baking experience), but we made some wonderful cookies the other day, so I thought it might be!
Anyway we can't have the following:
any sweetener but stevia (including molasses, honey etc)
strawberries, grapefruit, banana, melon, oranges
any oil but extra virgin olive oil
corn, potato, or soy based products
The cookes we made had:
gluten-free/corn-free baking powder
Any suggestions would really be appreciated!
re: Jay F
I agree with Jay. Why not wait until the regimen you are on is done before having a cake? There really is no point to nasty cake and one without sweetener, or even with fake sweetener, would be just that, I'm afraid.
Once your treatment has had its desired effect, then you'll really have something to celebrate.
you could change the agave syrup to stevia then there you have your double chocolate cherry cheesecake (but! it's not made with any dairy. my little joke is: cheesecake not cheesecake.)
p.s. my diet is even harder!
p.p.s. in joy!
1/2 cup Navitas Naturals Cacao Powder
1 Tbsp. Navitas Naturals Cacao Nibs
1 3/4 cup Nuts of choice
1/8 tsp. Himalayan Crystal Salt
3/4 tsp. Cherry extract
3/4 cup Raisins
3/4 cup Navitas Naturals Cacao Powder
3 cup Navitas Naturals Cashews soaked 1-2 hours, drained
1/3 cup Raw agave syrup
6 Dates, pitted
1/2 cup Fresh lemon juice
1/4 cup Water
2 tsp. Cherry extract
1 cup Coconut oil
1 bag Frozen berries (cherries would be optimal but any will do!)
1/4 cup Raw agave syrup
dash Fresh lemon juice
Crust directions: Grind the nuts, Navitas Naturals Cacao nibs and salt in a food processor (fitted with the “S” blade) until coarsely ground. Add the cherry extract and Navitas Naturals Cacao powder and pulse to combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring-form pan. Place in the freezer while you make the filling.
Filling directions: Using a food processor (fitted with the “S” blade), process the Navitas Naturals Cashews, agave, dates, lemon juice and water until creamy (3-5 minutes). You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil and Navitas Naturals Cacao powder and process until creamy. Pour the filling into the spring-form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Coulis directions: Blend all of the ingredients together.
can you have egg replacement? if not, try http://www.recipezaar.com/104832 for an egg replacement
GF SELF-RISING FLOUR
2 tablespoons tapioca flour
enough white rice flour to make it up to 1 cup
1/2 teaspoon bicarbonate soda
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum OR guar gum
OR pre-gel starch
2 c. self-rising flour (the substitute above
)1 tsp. cinnamon
Nutmeg and/or cloves to taste
3 c. grated carrots
2 c. sugar--the stevia equivalent
1/2 c. olive oil
1/2 c. sweet potato puree
4 eggs- use Ener-G to replace 2 eggs and the ground flaxseed mixed with water for the other two eggs
Mix wet ingredients and carrots together; sift dry ingredients and combine, then bake.
use this recipe and turn into a cake if you can have amaranth? http://www.bobsredmill.com/recipe/det...
Otherwise how about
hmmm... I have a friend who's son is allergic to most of those things, except sugar...and for his b-day she just makes a allergen free version of rice crispie treats (he is mildly allergic to marshmallows, but heh the kids got to live!).
Anyway, I have never cooked with stevia, so I don't know. But you could make a nut based crust...oh can you have prunes or raisins? If so, blend some with some nuts and salt and blind bake - watch carefully! Fill with some wonderful fresh nectarines, and top with some whipped coconut cream (the thick stuff on the top of the coconut milk can). (you may want to google how to do this - I saw it in a allergy cookbook once).