• Lauren

    posted on November 1, 2009 at 9:23 pm

    That cake! It looks so very good =D.

    This week I linked to Worms & Dirt which is a little healthier because you can make the worms yourself & its all gluten free!

    In terms of diet changes, I’ve always eaten healthily. Its only really changed with celiac. Also, I’ve yet to try coconut flour or oil, but it looks like a fantastic ingredient!

    [Reply]

  • Sandy Gillett

    posted on November 1, 2009 at 9:45 pm

    Thank you for the information about the ebooks I will go to their sites and check out the books. I have used both coconut oil and coconut flour and like both. The oil is also good for the thyroid and I better stop there because I’m no expert. I followed “The Body Ecology” diet to rid by body of candida and I used coconut oil for everything. I have made a few recipes from Elana’s Pantry.com with coconut flour and I really like the results plus the fact that it is GF but not a grain. I am wanting to google coconut flour recipes and see what all is out there but I have been too satisfied with your recipes to need any more recipes right now. I will make this cake this week as I have all the ingredients on hand. Thank you Amy for all you’re doing for so many people. Blessings

    [Reply]

    Amy Reply:

    @Sandy Gillett, I understand that – It can get a little overwhelming when you have too many different flour choices – at least it does for me.

    [Reply]

    Sandy Gillett Reply:

    @Amy, That is why I appreciate the work you are doing. I overwhelmed myself at first reading various recipes and buying flours. Finding your site and then the sites you suggest have given me success and a lot of fun!

    [Reply]

  • Linda

    posted on November 1, 2009 at 10:26 pm

    I’ve never heard of marion berries. I’ve been using coconut oil some over the past year. It definitely adds flavor to things, so it’s perfect for a cake like this.

    [Reply]

  • Carrie

    posted on November 2, 2009 at 4:34 am

    I’ve recently been using coconut oil more lately, so this definitely goes on my list of things to bake…which is a list that is getting too long. Which I partly blame you for, in a good way. :)

    [Reply]

  • SnoWhite

    posted on November 2, 2009 at 7:48 am

    Looks great! I have yet to try coconut oil because the only containers I can find are those processed with nuts :(

    I’ll be back later today to link a recipe … but I would love to win the give away from Linda at GF Homemaker!! My MIL (who is GF) loves her blog, and I’d love to have her books to give to her for Christmas!!

    [Reply]

  • Kim, The Food Allergy Coach

    posted on November 2, 2009 at 8:03 am

    I LOVE baking with coconut flour, and have recently started in incorporate coconut oil. This cake looks great! My post is Teff Chocolate Pudding – teff packs a great nutritious punch and marries quite well w/ the chocolate.

    [Reply]

  • Kim, The Food Allergy Coach

    posted on November 2, 2009 at 8:21 am

    from today’s blog post “Today is Monday, so swing by Simply Sugar & Gluten Free for a collection of Slightly Indulgent recipes. You could also win a great give-a-way – new e-cookbooks!”

    [Reply]

  • Alta

    posted on November 2, 2009 at 8:40 am

    You can make coconut desserts – you and I can share them! I love coconut. I also love coconut oil, it makes for such a moist cake!

    [Reply]

  • Liz@HoosierHomemade

    posted on November 2, 2009 at 8:44 am

    I hate to say, I’m not much of a coconut person either, but let me tell you Amy, you have the best looking food ever. I would try it! :)
    Thanks for hosting!
    ~Liz

    [Reply]

  • Kari

    posted on November 2, 2009 at 9:02 am

    I really enjoy reading your posts. I have baked with Coconut Oil and I like it very much.I mostly use it in muffin recipes. Your Triple Berry Cake looks delicious. I have a mental list of recipes going I’ve seen around the blogs that I want to try and this one will go on the list. Thanks and have a great week:)

    [Reply]

  • Chelsey

    posted on November 2, 2009 at 9:24 am

    Funny I was looking at tropical traditions to order coconut flour yesterday. I’m exploring some grain free options, as some of the GF flours I’ve been baking with seem to stick in my gut. This cake looks delicious! I can’t wait to give it a try.

    [Reply]

  • Kim

    posted on November 2, 2009 at 9:33 am

    YUM! That looks awesome!

    I tweeted about this and will blog about it later this AM.

    Kim

    [Reply]

  • stephanie

    posted on November 2, 2009 at 9:33 am

    amy
    yum – this looks absolutely delicious! I love coconut flour.

    [Reply]

  • Jendeis

    posted on November 2, 2009 at 1:37 pm

    This looks so good! Thank you so much for pointing out that coconut oil starts as a solid. I was worried that something was wrong with the jar that I bought. Yes, I’m an idiot. :)

    [Reply]

    Amy Reply:

    @Jendeis, You’re not an idiot – there is so much to learn about using new products. Someday I will write about the time I was trying to find non-hydrogenated shortening for the first time. It was so embarrassing but I lived through it.

    [Reply]

  • karen

    posted on November 2, 2009 at 3:03 pm

    Another great looking recipe, Amy! I may finally breakdown and buy some coconut stuff!

    [Reply]

  • gfe--gluten free easily

    posted on November 2, 2009 at 9:30 pm

    This post is wonderful on so many levels! This might sound odd, but your cake’s look and texture reminds me of some wonderful raisin cookies I used to make. Need to break that recipe out again. And, I love that it’s a thin cake. I find those so appealing.

    Your guidance on finding one’s own unique way to good health and the right weight is a great reminder–thanks.

    Kudos to Linda and Jessica on their e-books! Very cool!

    I’d be happy to supply more recipes for your fundraiser e-book. I didn’t know you were taking more than one from each person. Let me know.

    Last, I shared my Tasty Chicken Nuggets recipe (just scroll down in that post). They are much healthier, with the breading made from crushed cornflakes, bouillon, herbs, and seasonings and baked. And, of course, they are indeed tasty!

    Shirley

    [Reply]

    Amy Reply:

    @gfe–gluten free easily, I love the sound of your cornflake breaded chicken nuggets. I’ll be over soon to check them out.

    I’d love more recipes – anything you have would be great.

    [Reply]

  • Iris

    posted on November 2, 2009 at 10:47 pm

    I’m bummed I didn’t have time to make anything for Slightly Indulgent Mondays this week, but hopefully I’ll be back with something fun next week. The roundup looks delicious, and I love anything with coconut! I’m with you about making dietary changes…it took me so long to find a moderate and healthy approach that worked, I don’t like to tamper with it too much. Although going gluten-free was a recent thing, so I guess that was a pretty big change.

    [Reply]

    Amy Reply:

    @Iris, I missed seeing your link this week too. :)

    [Reply]

  • Katie @ Kitchen Stewardship

    posted on November 3, 2009 at 12:20 am

    I linked up, I tweeted, and I’m commenting! Fun to know you’re trying coconut oil. I’m a fan, but not a fanatic. I like your balanced approach. Just posted on its health benefits and the debate about its saturated fat here: http://www.kitchenstewardship.com/2009/11/02/food-for-thought-whats-the-deal-with-coconut-oil/

    :) Katie

    [Reply]

  • Ann Trudeau

    posted on November 3, 2009 at 1:18 pm

    Amy…I don’t have a blog and I don’t understand how to do the links and permalinks thing. Following is my recipe and maybe you can post it or tell me what to do to enter it. Sorry…Ann
    I made it a little healthier by using organic whole wheat flour and healthier ingredients. I’d love to know what to do to make it gluten-free too. I guess I could also use Agave Nectar instead of honey.

    Cranberry-Orange Muffins

    1-1/2 cups Organic Whole Wheat Pastry Flour
    2 tsp. Aluminum-free Baking Powder
    1/2 tsp. Kosher Salt
    1/2 cup Skim Milk
    1/4 Expeller Pressed Safflower Oil
    2/3 cup Raw Wild Honey
    2 tsp. Grated Orange Rind
    1 Organic Brown Egg, lightly beaten
    1 Cup Cranberries, coarsely chopped

    Combine flour, baking powder and salt in a large bowl. Make a well in center of mixture.

    Combine milk and next four ingredients; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in cranberries.

    Line muffin pan with cupcake liners. Divide batter evenly among 12 cups. Bake at 400 degrees for 20 minutes or until golden and toothpick inserted in center comes out clean. Remove pan from oven and take the muffins out of the pan to cool on a cooling rack.

    [Reply]

    Amy Reply:

    @Ann Trudeau, Permalinks are only for blogs. This is great. I’m so glad that you shared it with me. I would love to try it with gluten-free flours. Did you use fresh or dried cranberries?

    [Reply]

    Ann Trudeau Reply:

    @Amy,

    I used frozen cranberries chopped in my mini food chopper.

    [Reply]

    Amy Reply:

    @Ann Trudeau, Thanks for that great info – I can never find any sugar-free dried cranberries except on-line, and they’re so expensive. I’ll try your frozen chopped cranberry idea.

  • Trish

    posted on November 3, 2009 at 10:36 pm

    I would definitely invite myself to your house for a piece of that cake! It looks so good. I haven’t done much with coconut flour yet, but I’m so intrigued at the proportions of using it (using so much less than a grain flour!)

    As usual, this is a delicious party!

    [Reply]

    Amy Reply:

    @Trish, Yea, coconut flour has tons of fiber and it expands so you can use less. I actually tried some muffins when I was playing around and the recipe called for 1 cup of coconut flour. They weren’t so great…just too dense and mealy.

    [Reply]

  • Lauren

    posted on November 8, 2009 at 6:36 pm

    I tweeted =D. And I shared about the giveaway on my blog, in the linked post!

    [Reply]

  • Sandy Gillett

    posted on November 8, 2009 at 7:54 pm

    I made this cake today Amy and it is delicious! It’s made with coconut oil and flour but it doesn’t taste like coconut. The berries are wonderful. I topped it with a dollop of agave sweetened whipped cream and it was perfect.

    [Reply]

  • Sandy Gillett

    posted on November 8, 2009 at 8:06 pm

    I appreciate Ann’s Cranberry-Orange Muffin recipe. I will try it with your GF flour blend. I have been looking for a little something cranberryish my Mom and I can enjoy with tea (or coffee) while we’re cooking the Thanksgiving meal.

    [Reply]

  • Marillyn @ just-making-noise

    posted on November 30, 2009 at 10:17 pm

    Looks simple and good! Looking forward to trying it out :o)

    [Reply]

  • Jenn

    posted on November 30, 2009 at 11:17 pm

    This looks just beautiful! I def. need to try using coconut flour…

    [Reply]

  • Carol, Simply...Gluten-free

    posted on December 1, 2009 at 8:19 am

    This is a great recipe – I have just started to work with coconut oil and flour. Just a quick question – did you melt the coconut oil first before adding? I am wondering if the coconut oil could be creamed like you do with butter in a cake recipe? If you have any thoughts on this I would like to hear otherwise I will just have to experiment :)

    [Reply]

    Amy Reply:

    @Carol, Simply…Gluten-free, As far as I know you have to melt the coconut oil. It’s really hard. I haven’t ever tried to cream it but I bet you could soften it and try it that way but I haven’t done it. Would love to hear about any results of your experiment if you try it.

    [Reply]

  • Where to Buy Coconut Oil

    posted on April 13, 2011 at 7:37 am

    Looks good to me! A sweet dessert after a tasty meal. I think the ingredients go well. Yummy! Thanks for posting the recipe! Coconut oil and flour!

    [Reply]

  • Niceville Mom

    posted on January 11, 2012 at 8:29 pm

    YUMMY! Thanks for the recipe. I made it tonight and it turned out perfectly, just like the photo above. I prepared it exactly as the recipe was written, without substitutions. I did have to bake for an additional 7 minutes. The taste and texture are great and it went will with a little dollop of whip cream.

    [Reply]

  • Mary

    posted on June 26, 2012 at 12:13 pm

    im gonna make this for my boyfriend’s birthday. sounds great. i’m not much of a cook, hope i can pull it off. wish me luck <3

    [Reply]

  • Does The Carb Nite Solution Really Work

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    [Reply]

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