Honey Cake - Gluten Free (or not)

Print This Page

Honey Cake

Adapted from Jonah Rosenberg by Blue Heron Kitchen

This honey cake was brought to my home by my son and son-in-law (gluten free), and it was the best one ever. I’m putting this one up, replacing mine, which in comparison pales. Thank you, Jonah for this gorgeous honey cake, moist, dense, dark and delicious. Happy fall, happy change of season and with hopes for changes in the house and senate, too. 

Peace and Love, Honey,

Jane

 

1 cup freshly brewed strong coffee

1 ¾ cup honey

1 1/2 tsp. kosher salt

1.5 Tbsp. vanilla extract

4 eggs, room temperature, size large

1/4 c.. canola or flavorless oil

1 ¼ c. dark brown sugar

3 ½ c. flour (or 2 ½ c. flour + 1 c. whole wheat flour) or cup for cup gluten free flour blend with xanthan gum

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/8 tsp. ground cloves

¼ tsp. ground nutmeg

½ tsp. ground ginger

Optional simple glaze (see below)*

1.    Preheat the oven to 300º F. Grease and flour two large or three small loaf pans (also works in rounds).

2.    Heat the coffee, honey and salt until just dissolved. Once it’s cooled a bit, add the vanilla.

3.   Beat together the eggs, oil and brown sugar until smooth and mousse-like.

4.   Whisk together all the dry ingredients in a separate bowl.

5.   Add a third of the dry ingredients to the egg-mixture, then half the honey-coffee mixture, then half the remaining dry ingredients, the rest of the honey-coffee mixture, then the rest of the dry. (Truc: When alternating wet and dry, always begin and end with dry.)

6.   Stir the mixture with a spatula to make sure it’s all combined. Then split into the prepared pans.

7.    Bake at 300º F for 60-70 minutes (it’s a slow cake) until the cakes spring back in the middle rather than feeling soupy.

8.    Remove from oven and let the cakes cool for 5-10 minutes in the pans, then run a knife around the outside and release them on a cooling rack. Once they’re totally cool, wrap tightly in plastic wrap for at least 24 hours; this is vital. It lets the texture soften and the spices mellow.

9.    Serve it forth, marveling that it isn’t too terribly sweet.

*Optional (but highly recommended) glaze: 

Melt together on stovetop or in the microwave, per loaf:

1 Tbsp. Unsalted Butter

1 Tbsp. Honey

After releasing loaves, brush glaze on top of warm cake. Allow to completely cool before wrapping. 

Gingerbread Granola - Gluten Free

Print This 

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

Print This Page

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.