My substack is back with a recipe for Honey Ginger Lemon cake, which happens to be gluten-free, also, it's made with coconut sugar, which some folks think is healthier than white. Subscribe today and we can keep each other (reasonably) sane through throughout the crazy cooking season.
This is a wonderful tea cake! ( ate mine with nettle/ginger tea made from loose dried nettle with fresh sliced ginger). Tastes like a super moist pound cake. I'm going to have to give slices to neighbors so I don't eat it all :) I didn't have any oat flour and figured this cake is meant to be light, so subbed cassava flour, same proportions. Also, we can't have too much carb (hubby T2 controlled by diet) - so subbed allulose for coconut sugar (can't have fructose, either. sigh)c--- which worked perfectly. Allulose is a sucrose, but the molecule is in the reverse shape and actually drags glucose out of the blood! 0 calories) A glaze has to have a savory taste, so I did half honey (from our local, ancient, honeyman), and half allulose. Worked perfectly! Thank you thank you! I run out of gluten free ideas and this is a charming addition. (Will make it for some artist friends coming over for lunch on Saturday.)
Thank you for trying and esp for trying with cassava flour and allulose. So glad it worked out. I'm going to get some alternate flours and allulose to see how it works.
I am very excited about this HONEY GINGER cake, Marissa!!!
On the off-chance you don't bake it for yourself, I'll bring you some...
This is a wonderful tea cake! ( ate mine with nettle/ginger tea made from loose dried nettle with fresh sliced ginger). Tastes like a super moist pound cake. I'm going to have to give slices to neighbors so I don't eat it all :) I didn't have any oat flour and figured this cake is meant to be light, so subbed cassava flour, same proportions. Also, we can't have too much carb (hubby T2 controlled by diet) - so subbed allulose for coconut sugar (can't have fructose, either. sigh)c--- which worked perfectly. Allulose is a sucrose, but the molecule is in the reverse shape and actually drags glucose out of the blood! 0 calories) A glaze has to have a savory taste, so I did half honey (from our local, ancient, honeyman), and half allulose. Worked perfectly! Thank you thank you! I run out of gluten free ideas and this is a charming addition. (Will make it for some artist friends coming over for lunch on Saturday.)
Thank you for trying and esp for trying with cassava flour and allulose. So glad it worked out. I'm going to get some alternate flours and allulose to see how it works.
This is a post by Peter Attia MD on the potentially beneficial blood glucose effects of allulose for pre diabetic and T2DM: https://peterattiamd.com/replacing-sugar-with-allulose/
On my baking agenda for the week! Thank you Marissa!!
You are the Allison! The wonderful Allison!