SS&GF: Simply Sugar and Gluten Free

The only place I’m impulsive is at the grocery store.  If it looks good, it usually makes it into my cart.  I always go with a list but for some reason I can’t leave beautiful berries, perfect greens, or sometime even fresh heads of garlic at the store.

Trying to figure out how to use it all keeps me busy, as if I needed something else to do.  Last week I was pondering the fate of berries nearly past their prime and these individual cornmeal cake was born.

Cornmeal is one of my favorite ways to add interest to dessert.  For me, there’s something comforting in the smell of cornmeal baking, something grounding in each toothsome bite.

Light, moist, sweet and tangy with a slightly crunchy crust, these babies have a little bit of summer in every bite.  The honey is from one of the co-producers in my CSA, Dessert Creek Honey, right here in North Texas.  It feels good knowing where my food comes from.

This post is linked to Gluten-Free Wednesdays and Real Food Wednesday.

What have you been doing with your summer produce?

Printer-friendly recipe

Gluten-Free Strawberry Orange Cornmeal Cakes
makes 4 individual cakes

3/4 cup + 1 tablespoon (81 g.) sorghum flour
1/4 cup (32 g.) stoneground cornmeal
1 teaspoon   (4 g.) baking powder
1/2  teaspoon flax meal
1/8 teaspoon kosher salt
1/4 teaspoon xanthan gum
1/4 cup (53 g.) grapeseed oil
1/4 cu[ (80 g.) raw honey
1/4 cup (61 g.) low-fat buttermilk
1  (50 g.) large free-range egg
1 tablespoon (13 g.) fresh squeezed orange juice
1/2 teaspoon orange zest
1/2 teaspoon (2 g.) vanilla extract
3/4 cup (120 g.) sliced strawberries

Preheat oven to 350 degrees F.  Coat four 6 ounce ramekins with oil.  (Note: If you don’t have ramekins, bake this in an 8×8 cake pan.  It might take a little longer to bake.)

Combine sorghum, cornmeal, baking powder, flax meal, kosher salt, and xanthan gum. Whisk together oil, honey, buttermilk, egg, orange zest, and vanilla extract.

Make a well in the cormeal mix.  Pour in liquid ingredients.  Mix together until just combined.  Gently fold in sliced strawberries.  Divide batter evenly between four ramekins.

Place on baking sheet and bake for 28 minutes or until golden brown and a toothpick tests clean.  Let cool on a baking rack.  Leftovers can be individually wrapped and frozen.

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