Quick blurb to get my new followers (Hi!) up to speed: I’ve been tagged with two auto-immune conditions in the last 18 months. I kicked the first one into remission with steroids and an adapted diet. High on my own success, I started sneaking in trigger foods, which resulted in my feeling sicker and sicker, to the point where I was exhausted all the time. Tests confirm I have almost no Vitamin D in my body, as well as coeliac disease. Shopping in supermarkets and eating out have acquired a whole new level of insanity (socially phobic, I am). Who knew treats like chocolate mice and French fries in most restaurants have wheat in them (whaaaaa?). Another discovery? To make gluten-free foods palatable, a lot of them are loaded with sugar. Which makes me think I can live without them. I’m not trading one illness for another, thank you very much. So it’s back to basics, and the experimentation in the kitchen.
Last week, I made a delicious (I say so myself) Nutty Date Cake, and this week, I adapted the recipe a little more. I wanted a fluffier result, so that I could slather it in purple fig jam. I used what I had in the cupboard…
- 1/2 cup dates and walnuts, ground pretty fine
- 1 cup ground almonds
- 1 medium egg
- 1 teaspoon gluten-free baking powder
- 1 tablespoon melted coconut oil
Heat oven to 180C/360F.
Mix all the dry ingredients, add the oil, then the egg (I just used a fork and did it by hand).
The batter/dough should all come together beautifully in a ball. Put in a small loaf tin, gently press down with the fork, and bake for 20-25 minutes. It came out with a lovely moist, cakey texture.
I think I may use this as my base recipe mix when I try adapting my Carrot Cake recipe. If you have any gluten-free/coeliac-friendly recipes you use, or have seen but haven’t tried, leave me a link and I will happily experiment for you.