Saturday, December 8, 2012

Wheat-Free Cranberry Breakfast Cake

Fortunately I have found that a lot of quick breads can still be made using my wheat recipes by simply substituting my wheat-free flour mix for the wheat flour.  Occasionally I will add an extra egg and a tad bit more baking powder to the recipe to help it hold together.  The bread still manages to turn out more crumbly than normal, but that is something I can live with!  I love cranberries and I loved this simple breakfast cake.  The original recipe came from:
(note that this recipe is wheat-free NOT gluten-free)

Wheat-Free Cranberry Breakfast Cake
½ cup butter or margarine
the zest from 1 orange
1 ¼ cup sugar
2 eggs
1 teaspoon vanilla
2 cups Michelle’s Wheat-Free Bread Flour Mix (below)
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh cranberries
½ cup buttermilk (I used ½ cup milk with a dash of vinegar in it)

Preheat the oven to 350ºF. Cream butter, orange zest, sugar, eggs and vanilla.  Mix the dry ingredients in a separate bowl.  Slowly add dry ingredients to the creamed mixture, continuing to beat with the mixer.  Add the cranberries and buttermilk and beat until blended.

Grease a 9-inch square baking pan.  Spread batter in pan.  Sprinkle a little sugar on top if desired.  Bake for 35-50 minutes (keep checking it after 35 minutes until lightly browned on top.  Cool before serving.
Michelle’s Wheat Free Bread Flour Mix
4 cups oat flour
2 ½ cups brown rice flour
1 cup potato starch
1 cup corn flour
1 cup tapioca flour or starch



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