gluten free baking organic

olive oil cake.


i had all these great ideas of blood oranges and cara caras
sliced thin for the top but when it came down to it....
the kids wanted 'just cake, no topping'
it's so spongey and dense and fluffy and moist
you are going to love it!

i saw this cake on food 52
they call it genius
now i see why
it's what i love to bake
there is the wet
then the dry
put them together
throw them in the pan
put it in the oven
easy peasy
& in one hour
you have cake!

this one is gluten free! 
i used the raw dairy from the
market for the milk.. but i am sure you 
could substitute almond, rice or whatever you fancy!

inspired by food 52
maialino's* olive oil cake

2 cups cup4cup gf flour (or all purpose)
1 3/4 cup sugar (i did a little less)
1 1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk (organic!)
3 large eggs
1 1/2 tbs grated orange zest
1/4 cup fresh orange juice
1/4 cup grand marnier (didn't use this)

heat oven to 350
oil up 9" cake pan
line with parchment
in one bowl: whisk flour, sugar,
salt, baking soda & powder
in another bowl: whisk olive oil,
mik, eggs, zest, juice
add dry to wet and whisk until just combined
pour batter into prepared pan
bake for 1 hour
until top is golden and toothpick 
comes out clean (you can see above)
transfer to rack/cool for 30 min
you can let it stay out for 2 hours to 
cool completely... i wrapped it in foil 
to stay out on counter
*maialino's restaurant is in nyc*

let me know
how you go
big love

if you are hungry to
cook it up with me
nourish with me
be inspired by me
heal your kitchen
your body &
your family's body with me
go to the market with me
miracle it up with me

fall love pear muffins.

it's been a loooooong time
you have been so patient
for another fall recipe!
what do i love about these
pear muffins you ask? 
part brekkie, part snack, part desert
it fits all three molds & more!

inspired by the kitchn
fall love//pear muffins
1/2 cup packed brown sugar
1/4 cup cane sugar
1 stick (4 oz) unsalted butter//softened
1 tsp vanilla extract
2 cups of gf flour (cup4cup)
(can use any kind of flour here)
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup milk
(try almond, soy or any kind)
2 to 2 1/2 cups pears
(unpeeled and diced small)
cinnamon & sugar for sprinkling on top
added 1/2 cup mini chocolate chips to the mix

*mix & fire it up*
i use parchment cups to line
muffin tin
heat oven to 425
cream sugars & butter together
till they resemble a fluffy texture
about 1 minute//mix in eggs one at a time
mix in vanilla extract
mix all the dry in another bowl
then add dry and milk to sugar/butter combo
add small amounts at time and then mix
do not over mix!
scrape sides with spatula
add diced pears & chocolate chips
fold them in
pour into cups
sprinkle cinnamon & sugie on top
bring oven down to 400
bake for about 20 - 25 minutes
you can rotate pan
toothpick em' to see if they are ready
transfer to wire rack to cool
and ENJOY!

let me know how it goes beauties!
share this with your family & friends

i will make room for YOU
reserve your wood bowl here