Short and sweet today.
Rain and thunder and hail was hammering our little cottage here in the wilds of Connecticut. So I, of course, decided to bake.
Rainy days make me crave cobbler. I have no idea why. Except that it makes me happy.
So here is my cobbler cake recipe, with June strawberries.
Bake yourself happy.
Karina's Gluten-Free Strawberry Cobbler Cake Recipe
The key word in this cake is rustic- due to the grainy cornmeal. I used a combo of hefty flours because I personally like a whole grain kind of feel in a cobbler cake like this.
For the strawberries:
1 heaping pint of fresh strawberries, washed, patted dry
A sprinkle of lemon or lime juice
2 tablespoons organic sugar
2/3 cup certified gluten-free cornmeal
1/3 cup GF buckwheat flour, GF millet flour, or brown rice flour
2/3 cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
2/3 cup organic light brown sugar, packed
Pinch of nutmeg- just a hint
1/2 teaspoon ground cinnamon
1/4 cup light olive oil
1 cup hemp or rice milk, warm
1/2 teaspoon lemon juice or light tasting rice vinegar
3 tablespoons raw organic agave nectar or honey
2 teaspoons bourbon vanilla extract
Egg replacer for 2 eggs- I used Ener-G Egg Replacer whisked with warm water
Organic raw sugar for the top, if desired (it makes a lovely crunchy top)
Preheat the oven to 350ºF.
Preheat the oven to 350ºF.
Warm up a seasoned 10-inch skillet (or use a hefty cake pan or casserole dish). I rubbed mine with a little light olive oil. Set aside.
Stem the strawberries; cut them in half; toss them into a bowl and sprinkle with a little bit of lemon juice and 2 tablespoons organic sugar. Set aside.
In a large mixing bowl, use a whisk to combine your dry ingredients: cornmeal, buckwheat and white rice flours, xanthan gum, sea salt, baking powder, baking soda, brown sugar, nutmeg, and cinnamon. Set aside.
In a smaller bowl combine the wet ingredients: light olive oil, hemp milk, vinegar, agave, vanilla, egg replacer (or egg). Whisk till combined.
Pour the wet ingredients into the dry ingredients and lightly mix by hand until combined- don't over-beat (it isn't necessary).
Drain the strawberries and pour them into the warm skillet (reserve several for the top, as I did, if you like).
Spoon the batter onto the strawberries. Place the reserved berries on top, cut side down, pressing in slightly.
Sprinkle the whole top with organic raw sugar crystals.
Bake in the center of a preheated oven for 40 to 50 minutes, depending upon your altitude and oven (here at 6,700 feet it took 47 minutes).
Test for doneness by not only touching the top- it should be golden and firm- but by using a cake tester inserted into the center; it should emerge clean.
Place the skillet on a wire cooling rack to cool.
Serve slices warm or at room temperature. Wrap leftover slices in foil; bag and freeze. Thaw to room temperature or warm gently before consuming.
Makes about 8-10 wedges.
Recipe Source: glutenfreegoddess.blogspot.com
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