Saturday, December 27, 2008

Gluten Free Peach Cake

Broad TED

2 cups quinoa flour or rice flour
1 cup gluten free flour mix (nature's all purpose blend)
4 tsp baking powder
1 tsp baking soda
1 cup raw sugar
1 large box jello mix (orange, peach or strawberry)
6 egg replacer equivalent
1 lb ripe peaches, pealed, chopped & pureed (or use canned, and drain well)
3/4 cup olive oil
1 cup pear juice (water or milk may be used).
1 tbs vanilla
1 tsp cinnamon
dash ginger

Mix together all ingredients.
Beat on high speed for at least 3 minutes
Pour into pan (filling half way)
Cake is done when toothpick comes out clean

Vanilla Icing
1 cup confecitoner's sugar
1 tsp vanilla
mix until everything is blended, may add a drop or two of water if needed.
Smear all over - cool and refrigerate cake

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