Honey Cake - Gluten Free

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Gluten Free Honey Cake "Lekach"

Adapted from Marcy Goldman by Blue Heron Kitchen

Rosh Hashanah is coming up, and it's traditional to eat sweet foods, often honey, symbolizing a sweet year ahead. Gosh, wouldn't that be the best?! Each day, I sense that our world is being taken from us, that it's being destroyed by dictators, oligarchs and sick billionaires. 

But I digress... let's get to the sweet stuff.

I finally baked a moist and delicious gluten free honey cake that replicates the taste and maybe even has a better texture than those dreaded 'dry' honey cakes that everybody politely declines. 

Please (please!) follow these instructions carefully. Each direction is important, including the baking pan, a 9" non-stick tube pan (here's a link to a nice one on Amazon) as well as baking on two stacked baking sheets. If you look at the photo, you'll see that the loaf pan cakes sunk and the tube pan cake didn't. Use a tube pan.

I live in an area where we have gobs of local honey. But, for this recipe, I go for my memory of taste, Golden Blossom honey. I've used both tea and coffee, and prefer coffee. Either works. My guess is that in Eastern Europe, tea was more commonly used. I've used bourbon and rye, and I don't think it matters, but you should use booze. The spices will warm your home and are a harbinger of fall. (If you have whole spices, do grind them fresh. Cloves and allspice are pretty amazing when freshly ground!)

My gluten free flour, is King Arthur Measure for Measure. And it should be yours, too. No need to add xanthan gum or any binder. It's as good and close as it gets.

You will need a kitchen scale. Anyone who bakes needs a kitchen scale. Easy to find one at any kitchen supply store, hardware store or on .. yeah, Amazon.

Wishing those who celebrate and those who don't celebrate sweet and peaceful days always.

peace and love, honey.

Jane

Honey Cake - "Lekach" - Gluten Free

Equipment: 9" non-stick tube pan, or a non-stick bundt pan of same capacity/size, a measuring cup or large pitcher of at least 32 oz., A large bowl and whisk for hand mixing, a stand mixer with whisk attachment.

Ingredients:

• 300 g. Measure for Measure gluten free flour (with xanthan gum) 
• 1 Tbsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Kosher Salt
• 4 tsp. Ground Cinnamon
• 1/2 tsp. Ground Cloves
• 1/2 tsp. Ground Allspice
• 1 cup flavorless vegetable oil (Sunflower is my go-to. Be sure it's fresh. Olive oil -nope.)
• 1 cup (liquid) Honey
• 300 g. Granulated Sugar
• 3 Eggs, size large, room temperature
• 1 tsp. Pure Vanilla Extract (or 1/2 tsp ground vanilla, my preference)
• 1 cup Warm Strong Coffee or Tea
• 1/2 cup Freshly Squeezed Orange Juice (or buy some freshly squeezed)
• 1/4 cup Rye or Bourbon

Procedure:

• Stack two baking sheets and place in oven on center rack and preheat oven to 350º F./180º C.
• For tube pan, trace around the bottom circumference and inner circle, cut parchment to line the bottom of the pan.
• Lightly, but thoroughly grease the pan and place the parchment at the bottom of the pan and lightly grease the parchment. Set aside.
• Weigh out sugars and set aside
• Weigh flour and add baking powder, soda, salt and spices and whisk together. Set aside.
• Pour vegetable oil in 32 oz. or larger measuring cup and lightly coat inside with some of the oil for easy pouring.
• To the oil, in this order, add: honey, orange juice, whisky. Then dump in the eggs and vanilla extract.
• Whisk the wet ingredients together.
• In the bowl of a stand mixer (or in a very large bowl), place the flour mixture and make a well in the center.
• Dump in the wet ingredients and mix using the whisk attachment. 
• When well incorporated, scrape down and add the sugars.
• Mix until well combined. (Batter is very liquid. No worries.)
• Pour into prepared pan.
• Pop into the oven and bake for 40-60 minutes, depending on your oven and your pan.
• Cake should spring back to a gentle touch and tooth pick should come out clean.
• Remove from oven and cool for about 20 minutes on a wire rack.
• Invert the cake and place wire rack on the bottom and return to its upright position to fully cool.
• Once completely cooled, wrap well. This cake needs a day for flavors to meld.
• Cake will keep, well wrapped for a few days. Keep in fridge after a few days. Or freeze if you need to wait for Simchat Torah (just kidding).

Gingerbread Granola - Gluten Free

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Gingerbread Granola

Gluten Free

Adapted from theglutenfreeaustrian.com by My Little Blue Heron

A delicious and addictive keeper. I made this and gifted during the holidays. It’s festive, but once you sample it, you’ll want to have this all year round. It’s wonderful sprinkled over yogurt, or just as a little munchie.

I suggest using a sweet molasses like “Mother’s”. Blackstrap is pretty bitter. Don’t skimp on the ground cloves - it makes this really gingerbready.

Use refined coconut oil for a less dominant coconut flavor. Liquid or solid works well. If you don’t have dried cranberries on hand, throw in any small dried fruit. Dried cherries are fantastic, and raisins are always great! I recommend nuts.com Great products!!

I opted out of almonds and subbed macadamia nuts. You’re the nut boss.

Please enjoy this easy to put together and delicious treat!

stay strong and brave,

jane 

Gingerbread Granola

Equipment: Two baking sheets lined with parchment paper. Large bowls, Kitchen scale.

Ingredients:

550 grams GF Rolled Oats

125 grams raw pecans, chopped

75 grams macadamia nuts, chopped (or sliced, raw almonds)

50 grams raw, unsweetened flaked coconut

45 grams light brown sugar

2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 tsp. kosher salt

120 grams pure maple syrup (if you don’t have, use dark Agave)

120 grams solid (or liquid) refined coconut oil

50 grams molasses

 2 tsp. Pure vanilla extract (or, use 1 tsp ground vanilla and add to the dry mix)

Additions for Post-baked (not optional):

Additional coconut flakes (to taste)

100 grams dried cranberries, or dried cherries or other dried small fruit

75 grams candied ginger, chopped into small bits

Procedure:

Oven racks in middle upper and lower third of oven. 

Preheat oven to 300º F. 

In a LARGE bowl, combine oats, nuts, coconut flakes, brown sugar, spices (if using vanilla powder), and salt.

Mix well using a Danish bread whisk or your clean hands.

In a microwave safe bowl or measuring cup (or on the stovetop), heat coconut oil, maple syrup and molasses until all melted and warm. If using vanilla extract, add it. 

Whisk together with a little whisk until well combined. 

Pour over dry mixture and mix thoroughly, taking care that wet and dry are well incorporated. Let sit for a few minutes. 

Divide granola between the two parchment lined baking sheets. Spread evenly.

Bake for about 20 minutes. Stir carefully and rotate sheets, top to bottom and front to back. Back an additional 20-30 minutes, stir as needed. Take care not to burn the nuts.

The granola will crisp up as it cools.

When you remove from oven, sprinkle with remaining coconut flakes. Let sit until almost completely cool (slightly warm is good). Return to large bowl and mix in dried fruit. 

COOL COMPLETELY before storing. Best stored in glass jars. You may freeze it. This will keep it crisp and delicious for months!

Porridge

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Porridge

Adapted from 

NY Times article “5 Nutritious Grains Experts Want You to Try”

by My Little Blue Heron

The original recipe was offered by a NY Times reader in the comment section as of the above cited article, published on 17 October, 2024. If possible, follow the link and read the NY Times article. It’s excellent! I've tweaked it a little. 

As the weather cools (or deep-freezes), this is a yummy breakfast cereal recipe. If you love hot cereal and a hearty breakfast, this is a fantastic recipe. If you don’t eat gluten, or if you ever have gut issues (check out a low fodmap diet) this will be a perfect recipe for you.

I love a dollop of this (cold!) on my yogurt. Add a few berries or raisins, and it adds texture, fiber, nutrients and taste. Yum!

Feel free to sub butter (or non-dairy butter sub like "Miyoko's") for ghee, cow or ‘other’ milk for almond milk, other sweetener .. less if you prefer, but please do put together my fall spice mix. It makes this taste really great. This spice mix is versatile, and you can use it on your other cereals, in yogurt, cottage cheese, smoothies and in as a spice in your baked goods. It's warm and comforting. Recipe is offered below!

Grains: steel cut oats, millet, quinoa OR buckwheat. Quinoa isn't on my favorite grain list, and I liked subbing buckwheat. If you like quinoa, stick with it! 

If fresh ginger isn’t easy to find, use powdered (organic is best.) 

Grating fresh ginger can be a pain (even painful!), but if you have a ginger grater, it’s easy. I have this one, It also zests fruits and grates garlic. I recommend this handy kitchen tool.  MLBH truc: Peeling ginger is simple: use the edge of a teaspoon to scrape the ginger’s skin.

Directions below are for both stovetop and Instant Pot.  Instant Pot is super creamy, but both are excellent!

Stay cozy, warm and very safe.

Peace and love,

Jane

Everyday Sweet Spice Mix:

This is a quick and easy to put together spice mix. These sweet spices are a little “fiery” and may help stir up your digestion. I sprinkle this on yogurt, oatmeal and on baked sweet potatoes! When I want the additional taste of nutmeg, I grate it fresh. You can add some nutmeg to this recipe if you love  nutmeg! 

Keep this in a small spice jar. Enjoy it! 

 

2 Tbsp. ground cinnamon (any of Penzeys cinnamons are great - read about them!)

2 Tbsp. ground powdered ginger

1 Tbsp. ground cardamom (grind pods yourself or buy ground)

Porridge

Equipment: Large pot with lid or Instant Pot

Ingredients:

1-2 Tbsp. Unsalted ghee or butter

1/2 cup steel cut oats

1/2 cup quinoa (any color), rinsed OR raw buckwheat

1/2 cup millet, rinsed

1 large or 2 small apples (preferably organic), peeled and grated (I use a box grater)

1 3-inch finger fresh ginger, peeled & grated 

or 2-3 tsp. powdered ginger 

3 c. milk or choice (I used unsweetened almond milk) 

1 1/2 c. water (for stovetop recipe, additional 1 cup)

5-6 Tbsp. maple syrup (Agave, if you prefer)

1/2 -1 tsp. Everyday Sweet Spice Mix, or - cinnamon

1/2-1 1/2 tsp. kosher or table salt (or none if you’re restricting salt)

Procedure:

Pressure Cooker or Stovetop (for Stovetop: YOU WILL NEED AN ADDITIONAL 1 CUP OF WATER):

Stovetop: Warm ghee or butter over medium heat - just melted and then add just the oats (they are dry, not rinsed) and stir over medium heat until they begin to impart a wonderful, nutty aroma. Be careful not to burn the oats. 

Instant Pot: Choose “sauté” and melt ghee/butter and sauté the oats until toasty and fragrant.

Both stovetop and Instant Pot: Add the rinsed millet and quinoa, the grated apple and ginger, milk, water (additional 1 cup for stovetop), maple syrup, spices, salt, and stir well. 

Stovetop: After adding that additional 1 cup of water, raise heat to high, bring to a simmer, reduce heat to low, cover the pot and simmer, stirring occasionally,  for 30 minutes, or until the porridge has reached your happy texture. You may need to add additional water. 

Instant Pot: Seal and press “Porridge”. This is pre-programmed for 20 minutes (on mine), and this worked very well. When ready, release pressure. If too thick, you can add some room temperature water. Mine was perfect. 

Yields enough to feed a crowd (8-10). If you don't need the entire batch, portion the cooked porridge into individual or small serving containers and freeze.