Tag Archives: gluten free

Gluten Free Blueberry Upside Down Cake

28 Jul

This cake is SO easy to make. Seriously – it’s like one of those cakes that your grandmother makes when she has 20 minutes to whip something up before you get there and then you’re impressed by her magic ability to always have amazing dessert. My great grandma always used to have amazing desserts but she took like 5 hours to make them before we got there (OMG you should see her recipe book… it calls for like 10 eggs per cake… no joke, crazy!)

If you want the non gluten free version, click here for Linda’s recipe!

Gluten Free Blueberry Upside Down Cake

Ingredients
1/4 cup butter, melted
1/2 cup brown sugar
2 cups of fresh blueberries
1 box of gluten free yellow cake mix (plus ingredients)
-Mine called for eggs, butter, vanilla extract, and water
1 tsp of almond extract

Instructions
Preheat the oven to 350 degrees. In a round 9″ cake pan or 9×13 square pan, coat the bottom of the dish with 1/4 cup melted butter. Sprinkle brown sugar and blueberries around and even out on top of the butter (this will create the topping and the blueberries will bubble in the oven and caramelize). Mix cake mix per package instructions and mix in almond extract to finish. Spread the batter evenly over the blueberries. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Let it rest for 20 minutes and then flip the pan over in a cake stand or serving platter. Serve warm or cold or with ice cream and enjoy. YUM!

-M

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Pineapple Cashew Fried Rice

5 Jan

adapted by how sweet it is

We have 3 months to go until our wedding and I’m looking to cook healthier, have more meal prep on the weekends, and shed the final lbs before the big day! I wanted something gluten free and still filling and satisfying. Try it for yourself! It came out delicious!

Ingredients:
1 cup of whole grain/gluten free jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water

5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
3/4 cup of green peas
1 1/2-2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired

Instructions:
In a medium size pan, add rice, coconut milk, juice and water, stirring to combine. Bring it a boil, then cover the plan and reduce it to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes (depending on your rice, following the package).

In a large skillet melt 1 tablespoon of coconut oil over medium high heat. Add in the onions and peppers with a pinch of salt, stir and cook for about 2-3 minutes or until slightly soft. Add in the garlic and ginger, stirring for a minute. Remove everything with a large spoon and set aside in a bowl. Keeping the skillet hot, add another tablespoon of coconut oil and add the pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies. Cook peas per package instructions as well.

Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Add eggs to a separate bowl and set aside.

Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled  rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is crispy and golden.

Reduce the heat to low and stir in soy sauce – if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple, then stir in the green onions and cashews. Taste and season if you need – this can be eaten alone or can serve as a great base for chicken, shrimp, pork or anything!

SO good!!! and HEALTHY! Enjoy!


M.S.