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GF Tropical Carrot Bundt Cake

BIG NEWS, I have a GREAT cake recipe!

This is a GOOD cake, a really GOOD cake.  You don't think gluten-free when eating this, you think, I want another piece. 
1 1/2 cups brown sugar
2 eggs
1/2 cup grapeseed oil
1 teaspoon vanilla extract

Mix the we ingredients together and set aside.

1 1/2 cup finely shredded carrots
1 cup crushed pineapple, un-drained
3 1/4 cup gluten- free flour mix
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Mix all the dry ingredients together and add them to the wet ingredients.  Pour the cake batter into the greased bundt pan.  Set the pan in the middle of your oven and bake for about 40 minutes at 350*.  Take the cake out of the oven when a toothpick inserted in the middle comes out clean. Set it out for 10 minutes before turning the pan over. 

Mix up the glaze, and pour over the cake while it is still warm.
1 Tablespoon butter/or dairy free shortening
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
slowly add 1 teaspoon of milk until it is creamy 


Homemade Fruit Leather

After reading my sister-laws post on making her own fruit leather, I HAD to give it a try.  She made it look so easy. CLICK HERE to see her awseome blog and her fruit leather recipe.

Here are some recipes:

24 strawberries
1/2 cup blueberries
1/2 cup blackberries
1 Tablespoon honey
1 banana
24 strawberries
1 Tablespoon honey
24 strawberries
1 cup drained crushed pineapple
1 Tablespoon honey
2 ripe bananas
1 cup drained crushed pineapple
1 Tablespoon honey
 So basically you start out with about one cup of raw fruit puree.  Spread the fruit onto your dehydrator sheet using the back of a spoon, if the mixture is thick.  The fruit puree will spread out on its own making a nice round shape if you pour the puree in the middle and gently rock the dehydrator tray. 
 Keep the fruit puree at least 1/4 of an inch thick.  It will be coming out thinner in the end.  Dehydrate your fruit leather at the 135* setting for about 8 hours.  Check your leathers every couple hours and more near the end to make sure they don't get too dry. 
Your fruit leather is done when it can easily be pealed off the dehydrator sheet, and isn't doughy in the middle. 
Roll up your fruit leather, and wrap it in plastic wrap to keep it from getting too dry or spoiling.  You can keep the leathers in the frig for a long time or at room temp for about two weeks, if they last that long, and you don't eat them all the first day! 


Gluten-Free Beet Brownies

Just in time for Valentine's Day (or any other day you need chocolate) I present the BEET BROWNIE!
I am no chocolate lover.....I know......gasp, shock and awe.  These are pretty good, you don't taste the beets at all, I am no beet lover either.  So why did I attempt this recipe if it holds nothing I am drawn to in the taste realm.....well, my kids love brownies, so here it is. 

1/4 cup Earth Balance Soy Free
2 Tablespoons melted coconut oil
4oz bittersweet chocolate chips
1/2 teaspoon vanilla extract
3 eggs
1/2 cup gluten free flour mix of choice
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
Beet Puree is sooooo pretty.
1/2 cup beet puree

First, preheat your oven to *350.  Combine butter and oil in a pot and melt them together, then add chocolate chips. 

Melt the chocolate chips and Earth Balance together.
You should have a nice chocolaty looking sauce.
Turn off heat and let that sit while you mix together the dry ingredients in a separate bowl.  Add the flour, cocoa powder, and salt. 
Now back to the pot of melted chocolate on the stove.....add the sugar, vanilla extract ,and eggs.  Mix well then pour it over the flour mixture.  Fold in the beet puree, you can add nuts to your mix at this point if you HAVE to have them.  Pour your completed brownie mix into a greased brownie pan, or a 9x9 pan.  Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.