Gluten-Free, Dairy-Free, Egg-Free, Refined Sugar-Free Cranberry Upside Down Cake plus a Gluten-Free Baking Giveaway

When I posted my links to 50+ Gluten-Free Thanksgiving Desserts on Saturday, I needed a stock dessert photo. I grabbed a random one from my files. A reader noted that it wasn't one of the links and wondered where she could find the recipe. I gave her the link to The Essential Gluten-Free Baking Guide, Part 2 and told her she could find it in the teff chapter. But then I decided it really wasn't fair of me to post the photo and then not supply the recipe! Of course, I want you all to go out and buy my cookbook... I will shamelessly remind you that Christmas is around the corner and this would make a great present for the gluten-free peeps in your life.  I'll also remind you that nuts.com has an awesome package that includes Part 1 of my book plus almond flour, coconut flour and millet flour to help you bake the recipes in it. And my publisher, Triumph Dining, has a combo pack of Book 1 and Book 2 that saves you some money for purchasing both.

So shameless. Just call me a brazen little cookbook hussy.

And now that you're ready to go out and buy my books, I'm going to give them away for free. Why?

Because I love you.

Because it's almost Thanksgiving and I know there are some of you out there newly diagnosed with gluten intolerance or Celiac Disease and you need a little help this holiday season.

Because I'm practicing letting go and that includes my own stuff. You see, I'm not just giving away my cookbooks. I'm also giving away some of my favorite gluten-free baking products.

Want to know what I'm giving away? Scroll down past the recipe for the giveaway. And excuse the awful lighting in the giveaway photo. I'm working with morning light in Seattle.

 

Cranberry Upside Down Cake  Print me

Reprinted from The Essential Gluten-Free Baking Guide, Part 2 by Brittany Angell and Iris Higgins

This moist cake is sweet with a tart cranberry glaze. Serve it warm with ice cream for dessert or on its own with your afternoon tea. 

Yield: One 8 x 8 inch cake

Ingredients:

2 cups fresh cranberries

¼ cup honey

1 teaspoon cinnamon

1 tablespoon ground flax seed meal

1 teaspoon whole psyllium husks or ground chia seeds

3 tablespoons boiling water

155 grams teff flour (1 lightly filled cup)

60 grams tapioca starch (1/2 lightly filled cup)

43 grams potato starch (1/4 lightly filled cup)

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup Spectrum Organic Palm Shortening

¾ cup honey

3 tablespoons unsweetened applesauce

2 teaspoons pure vanilla extract

½ cup unsweetened milk

Directions:

1. Preheat the oven to 350 degrees F. Line the bottom of an 8 x 8 inch baking dish with parchment paper. Pour cranberries in and coat evenly with ¼ cup of honey and 1 teaspoon of cinnamon. Set aside.

2. Stir together flaxs eed meal, psyllium husks, and boiling water in a small bowl and set aside.

3. In a medium sized bowl, whisk the teff flour, tapioca starch, potato starch, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the shortening, honey, applesauce and vanilla extract for about 3 minutes on medium speed. Beat in the flaxseed mix, then beat in the dry ingredients and milk, alternating between the two until a smooth batter is formed. Pour the batter over the cranberries and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

4. Remove from oven and let sit in dish for about 5 minutes. Use a knife to separate the edges from the pan, then turn over gently onto a plate. If it doesn’t come out right away, tap on the bottom of the pan to help it along!

Serve warm or room temperature. Best eaten the first day, but leftovers can be stored in an airtight container in the fridge or frozen for later use. 

Gluten-Free Baking Giveaway
There are actually two giveaways today. One is here on the blog. And one is on my Facebook page. Click here to enter the Facebook giveaway. Both giveaways end at 10am PST tomorrow (Tuesday).  

I'll be sending a gluten-free baking package to one winner that includes:

• The Essential Gluten-Free Baking Guide, Part 2
• 7 copies of Living Without, including holiday issues
• Dakota Prairie Gluten-Free All-Purpose Flour (I've used this and it's very similar to an all-purpose white flour)
• Bob's Red Mill White Rice Flour (Many of the recipes in the cookbook use some amount of white rice flour, although we also give suggestions for substitutes) 
• AKFP Cassava Flour (We have a whole chapter in the book dedicated to this flour)
• NuNaturals Vanilla Stevia and Alcohol-Free Stevia 

Rules of the game: This giveaway is open to U.S. residents only. Giveaway closes at 10am PST Tuesday 11/13/12. If you enter, you MUST leave a way for me to contact you. So if you comment anonymously, please leave an e-mail address.

To enter, you must leave a comment below telling me what Thanksgiving means to you.  In one word. 

To get a second entry, share this giveaway via twitter, facebook, pinterest, etc. and come back and leave a comment letting me know you did. You can enter as many times as you would like. 

To enter to win my second gluten-free baking giveaway, go to my Facebook page and find the giveaway there!

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