Lemon Cream Coffeecake
(Gluten, Soy, Egg and Dairy free)
I made this recipe to celebrate 1 month sugar-free! Hannah came over the day after Millie and Ruben's wedding and we had a cake party and watched Newsies. It was every bit as good as I dreamed it would be! We proceeded to finish off the cake every day this week during lunch!
Recipe adapted from my new best friend Collette!
So, here's a picture of the cake before I took it out of the pan (where it quickly fell apart because the middle wasn't quite cooked). I kept eating the icing while waiting for the cake to finish! It has just the perfect blend of coconut and lemon flavors!
Lemon Cream Coffeecake
2 c Featherlight Flour mix
1 tbsp xanthan gum
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c sugar
3 large eggs (I used the equivalent of 3 eggs in egg replacer--b/c I was out of eggs)
1/2 c oil (recipe called for coconut oil, but I used EVOO)
3/4 c coconut milk
2 tsp vanilla
1 tbsp lemon zest (I got tired zesting my lemon, so I used probably 1/2 tbsp zest and the juice of one lemon)
2 tbsp coconut milk
1 1/2 c confectioner's sugar
1 tsp lemon oil (I soaked a few pieces of lemon peel in EVOO for an hour)
Slivered almonds to sprinkle on top
Preheat oven to 350. Mix together lemon cream ingredients, place bowl in the fridge.
Mix eggs, sugar, vanilla, oil, milk, and zest. Blend well.
In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt.
Add dry ingredients to wet ingredients, combine, and pour into 10: greased springform pan.
Bake for 25 minutes (I will probably try 30-35 next time for mine, as the middle wasn't quite solid). Cake will bounc back when you push on it.
Right before serving, pour lemon cream over each slice, and sprinkle almonds on top.
Los Hermanos Fish Tacos
(Gluten and Dairy Free)
I kind of made this one up b/c I was wanting halibut tacos from my favorite mexican restaurant, but Luke didn't want to go :(
Filet of halibut (about as much as you feel you can eat)
EVOO (probably a tsp)
A pinch/dash/other guestimate of cumin, black pepper, and chili powder
Lettuce, tomatoes, salsa, guacamole (and sour cream and cheese if you can have dairy)
Heat a pan over medium heat. Cut the fish up into bite size pieces. Toss with the spices and the EVOO. Throw into pan (but not too violently). Cook for about 3-4 minutes, then turn pieces over and cook 3-4 more minutes. Stuff into corn tortillas, and top with toppings of choice. Enjoy!
Chicken Peanut Stir-fry
I am probably the most disorganized person. I have literally hundreds of loose papers that I have recipes printed or written on, and I have yet to organize them into a binder or anything. I couldn't find the recipe for this one, so I'm winging it. I know it looks a little wierd, but it was sooo good. If I find the recipe, I swear I will post it.
Oh wait, I just remembered! It's adapted from this great crock pot recipe! I was just in too much of a hurry to wait all day for it, so I threw it in a pan :D But I'm sure the crock pot version is amazing as well!
*Note: measurements are approximate*
Chicken for 2 people ( I think I used breasts)
1 tbsp soy sauce
1 clove of garlic, chopped
1 tsp oil
1/8 tsp cayenne pepper
1/4 c peanut butter
1/4 tsp ground ginger
frozen veggies - I used chopped broccoli, peas and edamame
Heat a large stir-fry pan. Chop the chicken into bite size pieces. Drizzle oil into pan, and add chicken. Add soy sauce, and seasonings. Mix well. Cook until just pink. Add peanut butter and veggies. Heat through. Serve over rice.
(Gluten and dairy free)
I pretty much followed this recipe, except I used a GF/DF Pillsbury Frosting:
K, I have more recipes, but I'm too tired to post them all...thought I'd at least get the really good ones up :)