Cornmeal Berry Cake

Cornmeal Berry Cake Gluten Free
Happy Mothers Day! In honor of my amazing mom, I will be sharing my recipe for her favourite cornmeal berry cake. I have been making this scrumptious cake for her for years. I have even poured the same batter into muffin tins! It is not overly sweet and is a perfect light end to a meal (or start to a day…). I am actually going to be sharing not one but TWO versions of this recipe.. one that is lower on the carb scale, and the other a more simple approach for all you new gluten free folks out there. I make both versions of this cake depending on what I have in my pantry, but both are equally as good.

Corn has become a very controversial ingredient with all the GMO talk swinging around. As always, buy good quality ingredients and do some research. I use Bob’s Red Mill medium grind cornmeal which leave the germ and bran right inside where it belongs. Although not advertised on their bags, Bob’s Red Mill products originate from identity-preserved, non-GMO seeds. If the bags don’t say anything about the GMO’s look up the product on the internet. Most reliable brands will have all your questions covered with a click of a button! Yay for technology! Back to the cake…

Berry Cake Gluten Free
This cake can be turned upside for that cool psychedelic berry look, but I prefer to leave mine right side up! I really think it is most beautiful left with that warm berry stained cake bottom with fresh berries contrasting nicely on the crisp top.  This cake is fantastic with some coconut milk ice cream but it would also go great with some coconut whipped cream or drizzled with pure maple syrup(yum)! Personally, I enjoy the cake as is. Remember that if you are not dairy free, gluten free etc… feel free to replace with your own flours, sugars, milk etc… Likewise if you are vegan, replace the eggs with 1 tbsp of chia/flax to 3 tbsp almond milk for each egg. As always, my recipe is gluten, dairy and refined sugar free! Hope you all enjoy, and show your mom how much you appreciate everything she does!

XX
Jen
Photo 2014-05-10, 11 25 27 PMmixed berriesCornmeal cake

**The low carb version will have a more solid batter. It will look more like cookie dough, don’t be alarmed!

Low Carb Ingredients:

• 2 1/2 cups fresh berries (divided)
• 1/2 cup coconut flour
• 1/2 cup medium grind cornmeal (Bob’s Red Mill)
• 3/4 cup almond flour
• 2 tsp baking powder
• 1/2 tsp pure vanilla
• 1 tsp cinammon
• 1/2 cup xyltiol
• pinch of salt
• 2 eggs lightly beaten
• 2/3 cup almond milk
• 1/3 cup coconut oil (melted)

or for the regular version….

Ingredients:

• 2 1/2 cups fresh berries (divided)
• 1 1/3 cup brown rice flour or all purpose gluten free flour
• 1/2 cup medium grind cornmeal (Bob’s Red Mill)
• 2 tsp baking powder
• 1/2 cup xyltiol
• 1/2 tsp pure vanilla
• 1 tsp cinammon
• pinch of salt
• 2 eggs lightly beaten
• 2/3 cup almond milk
• 1/3 cup coconut oil (melted)

Directions:

1. Preheat oven to 350.

2. Line springform or 8 inch cake pan with parchment paper and then grease with coconut oil.

3. Arrange half of the berries on the bottom of the pan. Set aside.

4.In a medium sized bowl stir together flours, cornmeal,xylitol, cinnamon, baking powder, and salt. Set aside.

5.In another bowl whisk together eggs, almond milk, vanilla and coconut oil. Add egg mixture all at once to flour mixture. Stir until combined; spread evenly over prepared pan of berries. ** the low carb version will have a thicker batter. Use your hands to spread the mixture across the pan to cover berries.

6.Bake 40 to 45 minutes or until pick inserted near center comes out clean and top is golden. Cool for 5 minutes. Run knife around edge of the pan to loosen sides and remove from pan. Let the cake finish cooling on a wire rack. Top with berries and serve plain or with recommended toppings!
Gluten Free Cornmeal cakeCornmeal berry cake

Mexican Inspired

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I’ve only really started to enjoy Mexican food over the past two years. Cilantro was never my favourite herb, so it just sort of turned me off of the whole cuisine in general. Like most food though, let me have it 5-6 times and eventually it will grow on me. What did always attract me to Mexican food is the versatility and the fresh flavours. There are so many platters that allow you to create the bite that YOU want. Extra guacamole, more chicken, no salsa… no problem. When it comes to Mexican, you become the chef! And thats exactly what I have created here.

With this meal, vegetarians and meat eaters alike can create the plate/bowl that best suits their taste buds. This meal can easily be made with tofu/seitan, steak or fish and be absolutely delicious! Feel free to serve with black bean chips (beanitos… yum) or gluten free brown rice wraps and everyone is bound to find something delicious, healthy and fitting to their cravings. We all know I love a good bowl, so no chips or wraps were needed for me.

Homemade pico de gallo aka salsa fresca aka a fresh salsa really lightens up the heaviness that can come from the avocado and beans. You can also use salsa from a jar if time isn’t on your side, but homemade is always better! The star of the dish for me was the cumin-cilantro corn. It was so sweet and had so much flavour, ill definitely be using this as a side dish for another meal.If your not in the mood for meat, or are vegan, make this dish with tofu or quinoa for added protein. Perfect for Meatless Mondays! You’ll get plenty of healthy fats from the guacamole and fibre from the brown rice and black beans. I hope you enjoy this seriously tasty meal without the guilt or upset tummy. As always this meal is free of gluten, dairy and refined sugars. Go as fresh as possible with your ingredients, and please enjoy a beer*** alongside! Clean living is all about moderation, life is short…so enjoy it!

*** I tried my first gluten-free beer called Glutenberg. It was very decent consideering the lack of barley but it did have a pretty bitter lingering after taste. If anyone has any suggestions for some of the best gluten free beers, please write in the comments! I will be doing a lot of taste testing in the summer and I will do a roundup of some of my favourites.

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Serves 4
Ingredients:

• 3-4 chicken breasts (cleaned and chopped)
• 1 can or fresh black beans (rinsed)
• 2 very ripe avocados
• about 1/4 red onion chopped (3 tbsp)
• 3 tomatoes
• 1 garlic clove (finely chopped)
• brown rice or quinoa (4 servings)
• 4-5 fresh corn on the cob
• 4 tbsp cilantro (chopped)
• 2 tbsp cumin (divided)
• 2 tsp garlic powder (divded)
• 1 jalapeño
• 1 red pepper chopped
• 3-4 limes
• 3 tbsp olive oil (olive oil)
• 1 tbsp red wine vinegar
• salt and pepper (to taste)

Directions:

1. Prep and chop all ingredients… it makes it a lot easier for the cooking process! Once everything is prepped the cooking part is easy! Ok… so now that everything is chopped and ready in bowls…

2. For the rice: cook based on the directions of the bag. Season with 1 tbsp olive oil, squeeze of lime salt and a bit of pepper.

3. For the corn: heat 1 tbsp of olive oil in skillet on medium-high heat. Sautee corn until slightly brown then add a nice pinch of salt, 1 tbsp cumin, 2 tbsp cilantro, juice of half a lime. Sautee for 2-3 minutes, turn off heat and add a little more fresh cilanto and more lime juice.

4. For the guacamole: Mash avocados, add juice of one lime, 1 tbsp red onion, 1 tsp garlic powder, salt.

5. For the pico de gallo: mix jalapeño, fresh garlic, red pepper, tomatoes, 2 tbsp red onion, red wine vinegar, juice of 1 lime, 2 tbsp cilantro and pinch of salt and pepper.

6. For the black beans: rinse very well, season with salt and pepper.

7. For the chicken: heat 1-2 tbsp olive oil in a skillet on medium heat. Sautee chicken with salt and pepper. About half way through cooking, add 1 tbsp cumin, 1 tbsp garlic powder and some lime juice. Cook through and finish with more lime juice.
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