Golden Peach Cake


Ingredients:

1/2 cup brown rice flour
1/2 cup almond flour
1/4 cup arrowroot flour
1/4 cup white rice flour
2 teaspoons baking powder
dash of sea salt
3/4 cup sugar
1 stick butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
1/2 teaspoon nutmeg
1 large peach
1 tablespoon chia seeds


Directions:

Preheat oven to 350 F.
Beat eggs until fluffy, add extracts, butter, and flours.
Slice the peach in thin slices, place evenly in a circle in greased round pan.  Make sure you dust the buttered pan with flour.  After the peaches are placed in the bottom of the pan, sprinkle with brown sugar or honey.
Pour batter on top of peaches.  Bake for 30 minutes or until golden brown.  Cool in pan for 10 minutes.  Place a plate on top of the cake pan once it's cooled down, and flip the cake onto the plate.

Oh, hello April!

Oh, hello April!  We are glad to greet you......March was lovely, too.



Baking and enjoying Strawberry scones (gluten-free of course)



Remains of a dinner party at our place......



Enjoying these red tulips!



Spring break wouldn't be complete without a trip to the beach! 



Wild nasturtium's at Montana de Oro State Park!  So beautiful.



Crazy clouds before the storm rolled in.



Morro Rock!  (view from Los Osos)

 

Love this Bixby Bridge, built in 1931-32.  Always worth a stop, while travelling up and down Hwy. 1.



Just look at that blue ocean!  Oh California, I do love you!

And just like that, 2012 is almost over!

 We had the best Christmastime, ever!  Really and truly!  (well, at least it was the best twenty-twelve Christmas) I just love spending time with my brothers and sister in loves, and their precious little ones....we all get along great and have the best of times!  Wish we all lived closer, so we could get together on a weekly basis!  It's difficult having family spread out all across the globe.  I am thankful for friends that are like family!  We had the best Christmas Eve bash at our place again this year....and a cozy Christmas breakfast with family!  Lots of family and friends, and then a special Christmas Day with family the next day......baking, eating, gifting, games and cozying up by the fire.





Persimmon cookies that I made from Dad and Mom's fresh persimmons.  They have two persimmon trees!  I plan on posting the recipe very soon.



Sure enjoyed watching this amaryllis bulb grow and bloom all month.



My littlest one made her own gluten-free gingerbread house, all by herself!  I am so proud of her!  (I whipped up the icing, and handed the oven for her) but she designed and built it all on her own.



I loved sewing up these beautiful tablecloths with Sisboom fabrics! We had two pretty tables filled with beautiful family and friends!

What I've been up to and a few photos to prove it

Working on my feathers





A baby quilt for a sweet new baby boy!





Hanging out around the Marin Headlands



Making Pumpkin cupcakes



These were the best little pears ev-a!



Flowers from the loves of my life!



Black bean bread to go with the stew we had one cold night  (now it's hot again)



Cinnamon Rolls that were practically gone as soon as they came out of the oven

Happy Friday!

Happy Friday, everyone!  It's another beautiful day here.  Looking forward to spending lots of time outdoors this weekend!  Here is a delicious recipe for you to try.  I am going to make another batch and pack them in our picnic basket for Mother's Day!  (along with a few other yummies)  Don't forget to bring your mother some flowers or chocolate this Sunday!


Zucchini Bites

1 cup zucchini, grated
1 egg
1 tsp. garlic powder
1/2 teaspoon onion powder
1/4 cup cheese, grated
1/4 cup bread crumbs (I used one slice of gluten-free bread, and crumbled it up)
dash of sea salt
a few shakes of paprika

Preheat oven to 375F.

Yield:  12 mini muffin

Grate the zucchini and place on paper towel to squeeze out excess water.  This helps the zucchini bites to not be too gooey in the middle, when they come out of the oven.  Mix all ingredients together.  Spoon into greased muffin tins, and fill almost to the top.  I sprinkled a bit more cheddar cheese on top....you could sprinkle Parmesan cheese on top, as well.

Bake in oven for 15-20 minutes.

Let cool, eat and enjoy!  These are a great snack for your kids, or a fun appetizer, or snack!

 

Recipe adapted from The Curious Country Cook 

Sunbuttery goodness

Sunbutter cookies........these are SOOO GOOD, you have to try them!  They are kind of like peanut butter cookies, but better!  Sunflower seed butter is a good substitute for those with peanut allergies.  Very tasty, indeed.





 Sunbutter Cookies

1 cup sunbutter 
2 eggs
1/4 cup agave nectar
dash of sea salt
1 tablespoon vanilla extract (make sure it is gluten-free)
1 1/4 tsp. baking powder
1/2 cup tapioca flour
1/2 cup sorghum flour
1/4 cup Teff flour
1/4 cup unsalted butter, softened 


Preheat oven to 350F. Place a sheet of parchment paper on baking sheet.
Mix all ingredients until batter is smooth.  Scoop spoonfuls of dough and roll into balls. Flatten on baking sheet. Sprinkle with organic sugar, and place a chocolate chip in the center of each cookie, if you like.  Bake at 350 F. for 10 minutes or until golden brown around the edges.  Remove promptly from oven and let cool.  Remove from baking sheet once the cookies have cooled and place on racks to cool.  Just in case you still have a few lingering cookies, they freeze very well.


 

Springtime Colors and a cookie recipe

Springtime Sugar Cookies

1/2 cup butter
2 eggs
1/4 tsp. baking powder
1/8 tsp. cinnamon
1/2 cup powdered sugar
1/2 cup sugar
2 tsp. vanilla extract
1/8 tsp. salt
1/2 cup tapioca flour
3/4 cup sorghum flour
3/4 cup almond meal flour
1/2 cup white rice flour
1/2 cup millet flour
1/4 cup amaranth flour

Mix all ingredients together. Roll dough on plastic cutting board, dusting with lots of rice flour, so the flour will not stick to cutting board. Once the dough is rolled out smooth, place the dough on the plastic sheet in the freezer for approximately 5 minutes. Remove dough from freezer, and punch out your cookies with the cookie cutter shapes. Using spatula, carefully remove the cookies from the plastic sheet and place on baking sheet. I like to line my baking sheet with parchment paper, so the cookies do not burn. Bake in preheated oven at 345 Fahrenheit, until cookies are slightly golden. Do not over bake. Remove from oven and let cool on baking sheet. Once the cookies have completely cooled, remove from baking sheet and place on cooling rack. Feel free to frost your cookies, add sprinkles, decorate with pretty little edible flowers!

Whats for dinner?

You have to try these healthy fries! Absolutely easy, no fuss and delish!



We have been weaning ourselves from potatoes in our house......sweet potatoes and yams are so good, and a healthy alternative to potatoes. Simply peel, slice and toss into a gallon sized zip lock bag, pour in olive oil, paprika, a bit of sea salt, garlic powder, and whatever seasoning's you like.....zip up the bag....shake 'em.....and spread the slices onto a baking sheet. I like to put them on top of parchment paper, so they don't stick to my pan (easy clean up). Bake at 355 F. for about 40 minutes or until they start to get crisp!



They make a fun and yummy side dish to any meal!

Stwaaberries

It's the beginning of strawberry season. They are oh so delicious, and make for a tasty snack.....and they work quite well with these scones. I found this delicious recipe over on the beautiful Cannelle et Vanille blog. They are delish! Thank you Aran, for inspiring me to make these strawberry scones. We ate them all gone!

It's Fridaaaaayyyyy!!!

After school snacks that do not disappoint!



Healthy cupcakes? Yes, indeed! I was looking through my cookbooks the other day, and flipped to this page, in my awesome Blackbird Bakery cookbook! Hummingbird Cake! I made the cupcake version, and they are/were delicious! This gluten-free recipe is delicious, with pineapple, bananas, nuts, and the yummy cream cheese frosting! Click here, for details about Karen's book!