Gluten-free Upside Down Pineapple Cake

I have to tell you that I struggled to make half decent gluten-free desserts when it became obvious that gluten was playing havoc on my body. Along the journey, I was gifted many gluten-free cookbooks and I even bought a few myself. There is only one that I guard and cherish. All of the recipes that I have made in this cookbook have been superior to any other versions found in other gluten free cookbooks.  

Seriously, I haven't had a fail recipe from this book and I can't say the same for the others. It is Gluten-Free Baking:  Delectable from-scratch sweet and savoury treats published under Cooking Light and authored by Robert Landolphi. You can pick up the book here. Or you can find the recipe here. But I will tell you that you really do want this book in your collection. If you search for "gluten free upside down pineapple cake + cooking light" you might be directed to this recipe. It is not the same one as in the cookbook I mentioned above. You seriously, have to try Robert Landolphi's version. It is that delicious and moist.  

I did throw in a few blueberries into the mix.  

Happy Eats!  

Zucchini Pancakes

Can you believe that these three (okay, 2 and 1/2) zucchinis amounted to 12 cups of shredded zucchini?  

What is a gal to do with that much shredded zucchini? Make pancakes, of course!

Zucchini pancakes freeze extremely well. Perfect to pop in the microwave for a quick breakfast when you are in a rush. Just top off with some home-made Apple Lemon Jam and you're set!

Spaghetti Squash Latkes

Minced Shallots

Minced Ginger

Cooked Spaghetti Squash

Grated Potato

Ground Cumin

Freshly Cracked Sea Salt

Freshly Cracked Black Pepper

Eggs

Gluten Free Flour

Grapeseed Oil

Serve warm with honey flavoured Greek yogurt!  

Epic Fail: Banana Raspberry Pancakes

Today, I failed at making gluten free pancakes. It was an epic failure. This is part of my gluten-free journey, sometimes there are steep learning curves.  

This sad looking thing is my second "pancake" waiting for me to accept defeat. It was suppose to be a beautiful pancake that look like these pancakes.   

Now I'll admit, I did try to tweak the recipe according to the ingredients that I had available at home. When you're home recovering and can't get out to do grocery shopping you gotta make do. I substituted the almond milk with 3% milk. I also substituted coconut flour for millet and used 3/4 cup gluten-free all-purpose flour (Cloud 9 brand) and 1/4 cup coconut flour. And the final substitution was raspberries for the blueberries. 

And then I saw how dense my pancake batter was so I added more milk and then some more. It didn't help. It didn't even taste that good.  

Sometimes, things don't work out as well as you hope. At least the coffee is good. Coffee is always good.  

It's Starting to Smell Like Christmas...

This gluten-free Ginger Bread cookie recipe is from Canadian Living, found here. The 3-D Christmas themed cookie cutters are from Ikea, found here.

Zucchini Pancakes

I love this recipe because these pancakes freeze very well and they are delicious spread with Apple Lime Jam.

Finely shred 2 cups of zucchini,

add zucchini to 4 beaten eggs,

 To the egg and zucchini mixture add 3/4 cups of gluten free all-purpose flour.  I really like Cloud 9 Baking Mix.

Along with 1/2 tsp. salt, 1/2 tsp. sugar, 3 tbsp. olive oil mix well and add 4 tsp. gluten free baking powder.

Using an ice cream scoop add pancake batter to a lightly greased skillet.

Cook until the edges start to bubble, turn and cook the other side until lightly browned.

To freeze store them in between layers of wax or parchment paper.