Wednesday, May 6, 2009

I love Daily Candy

I was really excited when I read the subject line of one of my Daily Candy emails "No Gluten for Punishment". I was even more excited when inside was a recipe from NY Gluten Free Bakery Baby Cakes. I had to share!

Lemon-Raspberry Teacake
Ingredients2/3 c. rice milk1 tbsp. apple cider vinegar½ c. rice flour¾ c. Bob’s Red Mill gluten-free all-purpose baking flour1½ tbsp. baking powder1 tsp. xanthan gum1 tsp. salt½ c. coconut oil¾ c. agave nectar1/3 c. applesauce1 tsp. pure vanilla extract1 tbsp. lemon zest2 tbsp. pure lemon extract½ c. raspberry preserves
1. Preheat oven to 325°. Lightly oil a 7-by-4-by-3-inch loaf pan.
2. Pour the rice milk and vinegar into a small bowl; set aside. In a medium bowl, whisk together flours, baking powder, xanthan gum, and salt.
3. Add oil, agave nectar, applesauce, vanilla, zest, and lemon extract to dry ingredients and stir until batter is smooth. Add milk/vinegar combo and combine just until blended.
4. Pour batter into prepared pan. Swirl raspberry preserves through batter and bake on the center rack for 35 minutes, rotating the pan 180° after 18 minutes. The teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.
5. Let the teacake stand in the pan for 20 minutes before inverting onto cake stand. Serve warm with preserves on top.

Also check out her cook book! Erin McKenna ~ BabyCakes: Vegan, Gluten-Free, (Mostly) Sugar-Free Recipes from New York’s Most Talked About Bakery.

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