Gluten, Corn, and Soy free Red Velvet Cake

Attack of the women with giant hands!!

Just kidding! These are called Baby Bananas!

Cake. So many people have there own ideas as to what makes the best cake. Some like white, others chocolate. Butter cream frosting, whip frosting, cream cheese frosting. So many options, so many opinions. What is your favorite?

One thing most people can agree to is how delicious red velvet cake is. Am I right?

Red velvet cake is actually a light chocolate cake dyed with red food coloring. Usually best paired with a tangy cream cheese frosting.

Gluten-free Red Velvet Cake with Cream Cheese Frosting

1 3/4 c. Canola Oil
1 1/2 c. Sugar
2 Eggs, beaten
1 c. Sorghum flour
1 c. Millet flour
1/2 c. Tapioca Starch
1 tsp Xanthan Gum
1 tsp Baking Soda
1 tsp Corn-free Baking Powder
1/2 tsp Salt
1 c. Buttermilk
1 tsp vanilla
1 bottle Red Food Coloring
1/4 c. Dutch Cocoa Powder

1. Preheat the oven to 350 F.

2. Combine all the dry ingredients.

3. Combine oil and sugar in a stand mixer for about a minute on medium.

4. Add eggs one at a time, mixing well after each addition.

5. With the mixer on medium, add the flour alternating with the buttermilk, beginning and ending with the flour mix.

6. Turn off mixer, then add cocoa powder, vanilla, and food coloring. Mix until thoroughly combined, scrape the sides and bottom to make sure the food coloring  completely dyes the entire batch.

7. I normally pour these into panettone papers that I buy online at Kerekes, but you can use cupcake cups or even bake into a two tiered round cake, just adjust the baking times. For cupcakes bake for about 25 minutes. The cakes are done when a  toothpick inserted comes out clean.

Quinoa Chocolate Chip Animal Cookies

Summer picnics.
Summer trips.
Summer Vacations.
Summer destinations.

Whats the common thread? Summer!

Now for those of us who have multiple food allergies, packing food for trips and vacations can be difficult. It doesn't have to be. Here are a few tips for packing lunches this summer!

1. Don't forget the classic sandwich! Sandwiches are easily made and transportable. The biggest thing for allergy sufferers is the bread. My favorite recipe is this one over The Whole Life Nutrition. I love this bread!!! I eat it basically everyday, and it is the only bread in my families house. It is soft and holds together great. Here are some sandwich option to think about:

• Chicken Salad.

With the mayo or Greek yogurt of your choosing this is a delicious, filling sandwich. You can add grapes, apples, celery, or curry powder to make it different or fresh.

• Deli sandwich with your favorite AF deli meats.

I'm a sucker for ham and turkey with Swiss cheese, but different strokes for different folks.

• Hummus.

Hummus makes a great sandwich spread. Plus it's packed with protein.

• Nut Butters

Almond, Sunflower, Cashew, Pumpkin Seed, Peanut, Walnut, Macadamia. Whatever floats your boat!

• Cheese

Not one of those cheese sandwiches served on planes either. Think bigger than that. Jack or fresh mozzarella. Brie or Gouda. Swiss or a nice aged sharp cheddar. Think outside the box people.

• Don't forget the veggies!

That sandwich will be twice as filling, and nutritious if you laden that thing down with fresh spinach, cucumber slices, avocado, bell pepper slices, romaine, watercress, tomatoes. Anything you want.

I think I am going to spread these packed lunch ideas out over a couple of posts. I will however throw you all a bone!

Dessert.

How about some cookies? Tiny, animal shaped cookies, with chocolate chips. That's what I thought.

Quinoa Chocolate Chip Animal Cookies

3/4 C. or 3.5 oz or 100g Quinoa Flour
1 C. or 5 oz or 145g Brown Rice Flour
1 tsp Xanthan Gum
1/2 tsp Kosher Salt
1 C. or 225 Spectrum Shortening
1 Egg
1 C. or 140g Light Brown Sugar
1/2 C. or 70g Chocolate Chips

1. Combine the flours, xanthan, and salt. I whisk these together.

2. Whip till creamy and light the shortening and sugar.

3. Add the egg to the shortening mixture.

4. Combine the flour mix to the shortening mix. Mix in the chocolate chips.

5. Wrap in plastic wrap, and refrigerate for an hour.

6. Preheat oven to 350 F.

7. Line two baking pans with parchment paper.

8. Roll out the dough on a piece of parchment paper. Cut cookies into shapes. I chose little animal shapes.

9. Bake for 12-15 minutes depending on size, until golden brown.