Our summer RV’ing was amazing and I bought tons of cooking supplies thanks to my colleagues! I was given a gift certificate for King Arthur and for Amazon. Needless to say, I made sure I bought my cooking staples. I left all my clothes in the RV and packed my suitcase to the brim with cooking supplies. One of the gluten-free things I brought back with me was Cassava Flour. I’m trying to re-do a few of my recipes with Cassava Flour instead of rice flour. Check them out:
Turmeric Sweet Potato Protein Nut Muffins
Cassava Sweet Potato Crepes
Century Bread
Pumpkin Bread
This Berry Cake came out delicious. I was so fortunate to have a bag of fresh frozen, blueberries, raspberry, fresh cranberries and a few scoops of German berries in my fridge. It was so light and fluffy and I served it warmed with Coconut Whipped Cream. Homemade coconut Ice cream would also do the trick. In a pinch, pick up a tub of gluten and dairy free Ben and Jerry’s vanilla!
BERRY CAKE
Ingredients
- Wet Ingredients
- 1/2 cup ghee or coconut oil room temperature
- 1 tsp pure vanilla
- 1/2 cup coconut milk or dairy free product
- Dry Ingredients
- 1 cup cassava flour
- 3/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp himalayan salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Topping
- 1 cups mixed berries fresh or frozen
- 1 cups chopped pecans
- 1/2 cups organic butter room temperature
- 3/4 cups cassava flour
- 1/2 cups almond flour
Directions
- Step 1 Preheat your oven to 375. Use coconut oil to rub your cake pan. I used an 8X10 oval baking dish. You can use any size but the baking time might be different plus, the topping is for a medium-sized surface.
- Step 2 In a food processor or with a hand mixer combine all the wet ingredients.
- Step 3 In a medium bowl, whisk with a fork all the Dry Ingredients.
- Step 4 Slowly add to the Dry Ingredients to the Wet Ingredients in your mixing bowl, constantly blending on low.
- Step 5 Once mixed well, pour into your cake pan.
- Step 6 Pour the berries over the top of the cake mixture and give it a swirl.
- Step 7 Crumb Topping: Using a fork or your food processor (I use my hands….) mix the butter, almond flour, pecans and the cassava flour until it is crumbly.
- Step 8 Sprinkle over the top of the cake and bake for 45-50 minutes!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.