Sunday, 26 March 2017

Coconut Lime Cake with Pineapple (Dairy-free, Gluten free)

Simon loves any food with coconut, sweet or savoury. I asked him what kind of cake he'd like for his birthday...Coconut, obviously. He can't tolerate dairy products, so I had recently purchased coconut milk whipped cream to try it out.
This stuff is *delicious,* as in hard-to-stop-eating level of delicious. Simon asked for a cake that had this on top, so my goal was a cake that had the right flavours to pair with coconut milk whipped cream. I used an entire containers to ice this cake, so if you want to cover the sides too, you'll need two containers.

I love working with almond flour and coconut flour because they add a great depth of flavour, and, even more conveniently, they don't rise very much. This makes them perfect for a layered cake, because they bake perfectly flat.

Ingredients for TWO layers

4 cups almond flour (2 cups each)
1 cup coconut flour  (1/2 cup each)
1 tsp salt (1/2 tsp each)
2 tsp baking soda (1 tsp each)
2 tsp baking powder (1 tsp each)
(Divide all dry ingredients equally into two large bowls)
8 large eggs
1 1/3 cup pure maple syrup
1/2 cup coconut oil
2 tsp pure vanilla extract
Zest from 2 limes (about 2 tsp)
Juice from 2 limes

1 tbsp shredded coconut
Fresh pineapple


In two large bowls, combine dry ingredients and mix.

Preheat oven to 325 degrees F, convection bake. Grease two matching 9 inch round cake pans.

In a third large bowl, add eggs, and use a hand mixer or whisk until they are light and frothy. Add in maple syrup, coconut oil, vanilla extract, zest and juice.

Pour half of the wet mixture into the two bowls of dry ingredients. Fold to combine. The mixture will look grainy. Pour batter from both bowls into greased cake pans. The batter will be thick, so smooth it out flat with a spatula.

Place side by side in the oven for 28-30 minutes. Cakes will be lightly browned. Allow to cool for 3-4 minutes, then run a paring knife around the sides to loosen the cakes from the pans. Carefully flip over onto a cooling rack to cool.

When cakes are completely cooled, add a thick layer of coconut milk whipped cream (half of the container) evenly onto one cake. Very carefully, slide a large spatula under the second cake and place it on top of the bottom layer. Add another layer of whipped cream on top.

Top with coconut and pineapple.


Monday, 20 March 2017

Oven Baked "Fried" Chicken Drumsticks

Anna tried this dish and said, "I don't know what you did to this chicken, but it's really good." Noted, and will definitely make this again! This chicken is baked, but it really does have the crispiness of fried chicken.

This is actually the third time I've made this recipe, but it was slightly different each time, depending on what I had on hand. The first time, I made it with regular breadcrumbs; the second, I used regular paprika. Clearly the winner was panko breadcrumbs and smoked paprika. I mostly just tossed spices in and didn't measure, so I'm estimating on this a bit.

Makes 16 drumsticks


3/4 cup Kellogg's Corn Flakes (crush to tiny pieces by hand, or put in a food processor)
1/2 cup Panko breadcrumbs
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp smoked paprika (or to taste)
1 tsp dried parsley
Black pepper, to taste
Sea salt, to taste
16 chicken drumsticks with skin on


Preheat oven to 400 degrees F (convection bake). Line a baking sheet with aluminum foil, and spray with canola oil spray.

Mix Corn Flakes, panko breadcrumbs, spices and herbs in a medium sized bowl. Roll drumsticks in breading mixture to fully coat. Place on baking sheet evenly spaced.

Bake for 25 minutes, then remove from oven to turn chicken drumsticks over quickly. Place baking sheet back in oven for 15 more minutes, until coating is crispy and browned.