Funny, little known fact. I have no idea how to bake “regular” baked goodies. I only know how to bake gluten-free, vegan goodies. Crazy I know. They’re delicious and many folks can’t even tell there’s a difference between the “healthy” stuff and the “yummy” stuff. Here’s a fabulous recipe from one of my favorite GF, vegan books. It’s a hit here at home as well as in the office. Sandra and Todd, you can make this while in China. It will soften the cravings until you come back home!
Earl Gray Tea Cake by Flying Apron
- 4 cups brown rice flour
- 2 cups garbanzo bean flour
- 1 TBSP baking soda
- 1 tsp salt
- 1 1/3 cups canola oil
- 3 cups brewed Earl Grey Tea (this is three tea bags for my version)
- 3 cups real maple syrup
- 3/4 cup currants
1. Preheat oven to 375 degrees.
2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, tea, vanilla, and maple syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined. Mix in the currants.
3. Spray the bottom of a 9×13 inch glass pan with PAM (or line the bottom of your dish with parchment paper). Pour the batter in and bake until the cake springs back when you press the center with your finger, 45 minutes to 1 hour. After the cake has cooled, run a knife along the inside of the pan to aid in turning the cake out for serving.
VOILA. Easy as pie. Actually, a lot easier.
Because January can be boring. Join us for a January Blog-A-Thon. Post a photo, video, sentence, anything that you want to! And if don’t feel inclined to blog, do come back and see what we’re up to. I can guarantee you’ll be entertained.