2/3/13

gluten free peanut butter-coriander snack cake

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After only having done a handful of gluten free recipes, I'm actually quite shocked at how good these are tasting.
Sadly I was one of those people that firmly believed that if it was gluten free it meant taste free.
Thankfully only after a handful of creating gluten free recipes (more posts coming) I'm happy to find that gluten free easily means very tasty.
I hope this same theory holds when I start making breads, pastries, cupcakes, and rolls.
Getting gluten free breads to taste just like real bread is a challenge I'm willing to accept!
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When I made those gluten free salty peanut butter cookies using that peanut butter powder--I had plenty of powder left.  That is where this cake came into play.
If you don't have peanut butter powder you can easily use peanut flour.
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Found at whole foods and most health food stores.  They have a website: bettylousinc.com
This peanut butter powder is wonderful; just like peanut flour, BUT it has sugar in it.
So if you use this in baking make sure to watch how much sugar you use.
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This snack cake is very light, not heavy in texture. In the photo it looks like it's moist and under-done--it's not.  It's just moist and almost delicate like.
But the flavor is wonderful.  If you've ever had peanut butter with coriander you'll know what I mean.
Those two flavors work so well together.
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gluten free peanut butter-coriander snack cake

1 cup peanut butter powder (or peanut flour), not packed
1 ts baking powder
¼ ts baking soda
¼ ts salt
1 ts coriander
1 large egg, room temp
½ cup sugar
½ half & half or whole milk
½ cup peanut butter (creamy or chunky) I used an all-natural pb
8 TB unsalted butter, melted & cooled
1/2 ts pure vanilla extract

Preheat oven to 350 degrees. 
Lightly grease an 8 - 9" cake pan and line the bottom with parchment. (I’m certain a loaf pan would work too, just might need to bake it longer).

In a bowl, whisk together the flour, baking powder, baking soda, coriander, and salt.
In another larger bowl, whisk the egg, sugar, half & half, melted butter, peanut butter and vanilla.  Next add in the dry mixture, and mix until just combined.

Pour into prepared pan, and bake about 18-25 minutes.
You’ll know the cake is done when the middle no longer jiggles, and the edges are golden brown.
Let cool in pan at least 30 minutes.
This is a delicate cake, so use some caution when turning it out onto plate to slice.
Makes about 6-8 slices depending on how you slice them.

10 comments:

  1. Yum!! I get my peanut flour now from iherb-love!! I need to do more baking with it- love it mixed into oatmeal

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  2. Wow this peanut butter powder is serving you well! I actually had some that was so old I tossed it last month! I wish I would have put it to use. And PB + Coriander...now that's a new one for me. I'd love to sample a bite!

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  3. I have never had pb and coriander together before. I will have to give that combo a try. The cake looks wonderful with a great texture!

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  4. I love the coriander in this! You rarely see it in anything sweet...but that's what makes this so awesome. And so you.

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  5. What great flavors! This cake must taste heavenly. I'd love to be able to find peanut butter powder here...

    Cheers,

    Rosa

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  6. What a lovely and delicious looking cake!! Great job!

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  7. coriander! my friend, that is sneaky and very exciting. :)

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  8. Ooh, unique and tasty looking!

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  9. Great combination of flavors! YUMMMY.

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  10. I don't think I have used coriander in a sweet cake like this before; I will have to try!

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