Recipes

 

Egg Nog Cake With Fresh Whipped Cream


Cake Ingredients

6 eggs
2 cups white sugar
1 cup oil
1 tsp baking soda
½ tsp baking powder
1.5 tsp salt
1.5 tsp vanilla
.5 tsp each: ground clove, nutmeg, and cinnamon
2 cups Egg Nog
4 cups Kim and Jake’s Gluten Free Flour Mix

Icing Ingredients

3 cups heavy cream
½ cup powdered sugar

Instructions

In 6 qt mixer bowl with whisk attachment beat eggs, sugar, oil, spices, salt, vanilla, and baking soda/powder on speed 2. When the batter is shiny add 2 cups flour mix, then egg nog, followed by remaining flour. Whip on speed 4 until the batter is a smooth paste (this will take a couple minutes but it’s very important). Pour batter into two 8 or 9 inch greased and waxed lined cake pans and bake at 300 degrees for about an hour (start checking after 50 minutes).


Almond Poppy Seed Cake with Cream Cheese Icing


Ingredients

6 eggs
2 cups sugar
1 ½ cups non GMO canola oil
2 tsp. almond extract
2 tsp. salt

½ tsp. xanthan gum
½ tsp. baking soda
½ tsp. baking powder
1 can Kim and Jake’s Gluten Free Flour Mix
2 ¼ cups buttermilk
1 cup poppy seeds

 

Instructions

In a six qt. mixer bowl add eggs, sugar, oil, almond, baking soda, baking powder, and salt. With whisk attachment or by hand whisk the egg mixture until everything is incorporated. When the batter gets shiny, add one cup of buttermilk and two cups of flour mix, whisk on medium until there are no lumps and repeat with the remaining flour and buttermilk, mix until the batter is a smooth paste (this may take a couple minutes but it’s important!). Add poppy seeds and mix until batter is smooth. Pour (or spoon) batter into two 8 inch or 9 inch oiled and lined round pans and bake at 300 degrees for about 55 minutes or until a knife inserted into the middle of the cake comes out clean. Set aside to cool.


Savory Biscotti


Ingredients

½ cup non GMO canola oil
3 eggs
1 cup sugar
1 tablespoon baking powder
3 ¼ cups Kim and Jake’s Gluten Free Flour Mix
1 cup toasted pine nuts
1 sprig fresh thyme (remove stem)
1 sprig fresh rosemary (remove stem)
½ teaspoon salt
Black pepper to taste

Instructions

Mix the first four items with a whisk attachemt or by hand. Add gluten-free flour mix and switch to do dough hook. Add rest of ingredients and mix until stiff dough forms.Roll dough out ½ inch thick and bake on a sheet pan at 350 for 25 min.Remove from oven and when cooled enough to handle, slice on a bias or however you like, and bake cookie strips again, each side for 8 min.