My Grandma used to make this Crazy Cake every Saturday in the winter for the neighborhood card playing evening. We could always count on this cake to be Delicious! Super moist and Super YUM. We would always be seen begging for more than one piece.
I am listing the recipe in it’s original form, because all I do to make this cake GlutenFree is to substitute Pamela’s or my fake Pamela mix or even Sorghum flour & whatever starch and it still works! I am sure you can make it with your favorite flour as well.
1 1/2 cups unbleached all-purpose flour (or substitute your favorite GF flour mix)
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda –(no need if using Pamela’s)
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon vinegar
6 tablespoons vegetable oil
1 cup cold water
In your 8×8 pan (or double it for a 9×13) … mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir with a fork until moistened. Pop into the oven and Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Cool and frost if desired.
Grandma would sometimes just serve it with ice cream or drizzled with fresh sugared raspberries and a plop of whipped cream – mmmmmmmmm 🙂
I enjoy using Sorghum Four in many of my recipes and am always looking for new things to use it in. Recently, I found this little tidbit on Gluten free Gobsmacked. I just “puffy heart” Kate’s website. She has some awesome recipes and some deelish pics as well. I just know her soon-to-be, new little one is gonna enjoy eating what momma makes. Kate and her beloved are in the process of adopting a little cutie and we are all awaiting her arrival with anticipation.
Well, anyway, back to the recipe….
1 ½ cups sorghum flour
1 ½ cups potato starch or cornstarch
1 cup tapioca flour
½ cup corn flour or almond flour or bean flour or chestnut flour
Heaven! I think I am in heaven–
I had been trying to make a decent pie crust for awhile, but I just have not been all that enthusiastic about my results. …BUT, we now have a no-roll pie crust that works for a bottom crust open top pies. This, makes me happy… I am dreaming of dairy free chocolate silky pies and with this crust, IT will be DREAMY!!
Almond Pie Crust
1 1/2 c. almond flour or almond meal
1/2 c. tapioca flour or tapioca starch -same stuff
4 Tbs. melted butter, margarine or whatever makes your tummy happy… maybe earthbalance buttery sticks?
4 Tbs. honey, agave syrup/nectar or maple syrup
Mix together thoroughly, pat it into a 9″ pie plate and Bake 10-12 minutes in a preheated 350F oven. Cool and fill with your favorite one-crust pie filling. Deeelish!
This past week we had a lot of fun posting recipes using Pamela’s Baking and Pancake Mix for our fun Healthyfishies FREE Giveaway.
Pamela’s Products Ultimate Baking & Pancake Mix, 24-Ounce Package
Here are some other recipes which use the mix…
GF Graham Crackers
GF Pumpkin Bars
Last Saturday night, early Sunday morning we did our little random (paper in the hat method-drawn by the youngest of the guppies) and the winner is….. LISA!!!!!
We will be shipping that out to you shortly, so check your email for info, Lisa!
This week we will begin yet another FREE giveaway, so check back!
Thanks everyone for participating!
Today is the last day to enter your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway
In the meantime, feast your eyes on these!! I am excited, as are the guppies 🙂
Scones are not too sweet, but sweet enough to show off your favorite jams, jellies or preserves.
2 cups Pamela’s Baking and Pancake Mix or our fake Pamela mix recipe.
1/4 cup of sugar
1/2 teas extra baking powder
1 teas. finely shredded orange peel
1/4 cup butter or margarine
1 egg beaten
1/2 cup milk, soy milk, rice milk or buttermilk
if not using buttermilk – add 1 teas. apple cider vinegar to the milk and let set while you mix the other ingredients.
1/4 cup raisins, currents, dried cranberries or dried blueberries (as I did)
2 teas. sugar extra
Stir or sift together the flour, 1/4 cup sugar and the baking powder. add the orange peel and cut the butter into the mix until it resembles course crumbs. Make a well.
Add your milk, egg and fruit. Mix until combined. It won’t really form a dough, but that is alright as scones mean: unshaped lump- basically. 🙂
Plop the mix onto a greased cookie sheet. Sprinkle the top with the remaining sugar and lightly pat it into a 7 inch roundish pile. Kind of like a pizza crust but quite a bit thicker.
Typically when making scones you would cut this into 12 wedges, but it was quite difficult to do- so I left it as one big round scone until it was finished baking.
Bake at 400 degrees for 12-15 minutes or until edges start to brown and the center looks done to the touch.
Remove from oven and gently cut into 12 wedges. Cool slightly and serve with jam, preserves or simply a drizzle of honey.
Don’t Forget to leave your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway
We are having so much fun with these Pamela’s Mix recipes… I hope you will too.
These little biscuits are so good and perfect served with any of these Healthyfishies Recipes:
Egg Drop Soup
Chicken or Not soup
1c. Pamela’s Baking and Pancake Mix or our fake mix recipe.
1/4 c. butter or margarine
1/3 c. soy milk, rice milk, or regular milk
1 T. garlic powder or granulated garlic
1/4 c. shredded cheese or non-cheese of your choice.
Cut the butter into the 1 c. of mix and garlic, until crumbly. Add the cheese and milk and stir until well incorporated. Drop by rounded tablespoons onto a greased cookie sheet and Bake for 12-15 minutes at 375.
cool and enjoy!
Another yummy Recipe you can make using Pamela’s Baking and Pancake Mix or whatever other flour makes you happy.
3 c. peaches or apples or cherries or “you get the idea” (Today I used home canned peaches, drained) If using rhubarb you might wish to use more like 5 cups.
3 T. tapioca starch, arrowroot starch or corn starch
1/2 c. sugar
1/4 c. water
Heat on low. Bring to a boil, stirring constantly. Boil 30 seconds to 1 minute, until it looks like a “pie filling”, being careful not to burn and pour into greased 8×8 pan.
for the topping:
1/4 c.melted butter, margarine or oil
2 T. brown sugar
3/4 c. flour** – since this is Pamela’s Mix Giveaway week, let’s use Pamela’s Baking and Pancake Mix – otherwise any baking mix, buckwheat flour, sorghum flour or brown rice works well.
6 T. Tapioca starch**, arrowroot starch or cornstarch
1 teaspoon cinnamon
Optionals: 1/4 chopped nuts or whatever you think would be yummy.
**for those who can eat oatmeal or regular flour, you can substitute 1/2 c. oatmeal and 1/2 c. regular flour for the flour mix and tapioca starch
Mix together until it becomes quite crumbly. Sprinkle/crumble this mix over the fruit and bake at 350 for30-35 minutes.
YUM! My family loves this served with ice cream (it is a bit “pie-ish”) 🙂
Since is the Pamela’s Baking and Pancake Mix Giveaway Week, I thought maybe I should post a few of my favorite Pamela Mix recipes.
Today we made Banana Muffins (with or without nuts, your choice)
1 c. sugar
1/2 c. butter or margarine
4 slightly beaten eggs
5 mashed bananas (a frugal side note: I freeze my bananas as soon as they start to look dark. I leave them in the skins. Take them out of the freezer to thaw for about an hour. Simply cut the tops and let the banana slide out. Doesn’t take much to mash them.)
3 1/2 c. Pamela’s Baking and Pancake Mix or our fake mix recipe.
1/2 teas salt
2 teas vanilla
1 teas cinnamon
optional: 1 c. chopped nuts
Mix all the wet ingredients together until well mixed. Add the dry ingredients and mix until well combined. Scoop into paper lined muffin pans or well greased muffin tins. Bake at 350 for 20-25 minutes. Makes 3 dozen muffins.
these freeze really well 🙂
DON’T FORGET THE FREE GIVEAWAY!!!
Today’s recipe is one of those cool little ditty’s that you can make using Pamela’s Baking and Pancake Mix or our Fake Pamela Mix Recipe.
Our family typically likes Buckwheat Pancakes, but sometime we crave a fruity pancake and that calls for Pamela’s Baking and Pancake Mix. Now if you WIN the Pamela’s mix giveaway, you will have some cool recipes to try and enjoy!!
Here is the recipe
1 cup Pamela’s Mix or our flour blend
3/4 c. water
1/4 c sugar
1/2 teas. ginger
1 teas. cinnamon
1/4 teas. nutmeg
1 teas. vanilla
1 grated or finely chopped apple – I don’t even peel it.
mix all ingredients well and pour by 1/2 cup amounts onto a preheated on low, oiled griddle or fry pan. Wait until the top is bubbly and popping. Flip and brown other side.
Serve with a yummy maple syrup or one of my families favorites – applebutter.
Whatever you choose to top them with— ENJOY!!
Happy New Year ~ I am celebrating by adding some really cool things to shake things up a bit at healthyfishies!
I am going to be doing some product reviews, recipes and giveaways!! I hope that you will enjoy them as much as I do. Please note, that I am not getting paid for these reviews – so if you don’t win the giveaway, I hope you will consider ordering from me through my Amazon links. It sure makes it easier to keep Healthyfishies running 🙂
Anyway, to kick things off…
HealThyFishies is giving away — a FREE bag of Pamela’s Baking Mix!
Pamela’s Products Ultimate Baking & Pancake Mix, 24-Ounce Package
When I first eliminated wheat/gluten from my diet, I had no idea what to do or to use. Pamela’s Baking and Pancake Mix was one of the first things I tried that I was pleased with. This mix actually made foods that tasted good!
To enter the contest simply post a comment with your email address (if you don’t want to leave your email address, just write it out, healthyfishiesatyahoocom or something like that, we can figure it out). Winners will be drawn by Random Draw and announced on January 10th. Cheers!