Need gluten-free desserts for the holidays? I came across this recipe from Gabrielle Kaplan-Mayer, who wrote (among other things) a book called “The Kitchen Classroom” which demonstrates ways for parents and children to communicate with each other through cooking together.
She is a freelance writer and educator. Her blog is also about cooking with children. Go take a look!
Rosh Hashanah Gluten Free Honey Cake
There are lots of great honey cake recipes out there and this is one that I’ve adapted from several Gf recipes and simplified so that you can make it with your kids.
You will need:
3 cups GF flour mix
1 t. baking soda
1/2 t. sea salt
1 t. cinnamon
1 t. ground ginger
1/4 t. cloves
3/4 c. honey
1/4 c. organic coconut oil
2 T. brewed coffee
1/2 c. orange juice
2 eggs
Directions:
- Pre-heat the oven to 350 degrees F.
- Measure the flour blend, baking soda, salt and spices. Pour into a big bowl, mix and set aside.
- Crack the eggs in a large bowl and beat with a fork.
- Squeeze the honey into a measuring cup and pour into eggs.
- Measure the oil and add it to the honey-egg mixture.
- Measure the coffee and orange juice and add to the egg mixture.
- Slowly pour the dry ingredients into the wet ingredients and stir with a large spoon.
- Grease a round pan and with a grown-up’s help, pour the batter into the pan.
- Bake for 35-40 minutes.