Hey All, I hope you are having a splendid week despite all the craziness in the world right now. This week has been a complete whirlwind for me and I have totally been losing track of days because we have half the apartment packed so it’s Wednesday right?
Happy National Gluten Free Day! I can’t believe I almost missed it! I need to give a shout out to one of my favorite skincare lines, Hale & Hush, for reminding me.
Stay tuned for a full post on their products soon! I know that my usual post day is Thursday, but what kind of Gluten Free Blogger would I be if I didn’t post today? And what is a holiday without cake? So today I plan to do both.
Cake in a mug? Heck Yes!
I don’t know about you, but I love cake! Sometimes I don’t want the hassle of making a whole cake and then of course there’s the pressure to eat it all before it gets wonky. There’s nothing worse than wanting cake and having it be a dry mess. As any gluten free baker already knows, once a cake hits 3 days it’s crumble city. I usually make cupcakes and half or quarter the recipe so I have just enough for a couple days, but I’ve already packed half my kitchen, so I was just about to go look for a box when I ended up with another plan.
I was talking to one of my gluten free besties this afternoon, Deidre, as we do most Wednesdays and we got to talking about mug cakes, and I thought to myself: “Well there you go Melissa, you don’t even have to unpack anything to bake something today!” (Thanks Dee….you are a genius! Love you!)
So off to the pantry I went and after staring for a bit I decided on making a coffee cake as I just so happen to be out of powdered sugar which is an essential ingredient in both my vanilla and chocolate mug cake recipes.
Coffee cake is another one of my favorites because I’m a sucker for a crumble and I love that brown sugar and cinnamon combo. I decided to pump it up a little with some Flavor God Gingerbread Cookie Topper. I use this stuff so much, it's great in coffee and pancakes and now as I found out today it’s also great in coffee cake.
A couple tips before I share my recipe with you:
Got everything? Great! Let's Go!
Mix 1/2c + 1 T Gluten Free Baking Mix (I used Bob’s Red Mill because it’s still my favorite) with 2T Brown Sugar with 3T melted butter, coconut oil or ghee in a small bowl and stir until combined. (Don’t mind my picture as all I have out still is my medium pyrex.) I used some amazing brown butter ghee that my fiance Sam made in the instant pot. I’ll have to have him guest blog about that sometime soon!
I hope you enjoyed my quick and easy recipe! Let me know your favorite quick desserts in the comments! See you next week!
2020 is almost over! Thank goodness!
As this is a strange time for us, being in the midst of moving in the middle of a global pandemic and all, and yours truly forgot to order the Prime Rib for New Years Eve. Whomp Whomp. Luckily there was still some London Broil left at our neighborhood market so we won't miss out on all the beefy goodness. So join me (and my fiancé Sam) as we attempt to make a yummy roast beast for the two of us!
Step One: Making a Marinade
I made a really simple marinade that should give some great umami flavor to our meat.
I mixed together olive oil, garlic oil, coconut aminos (my fave GF sauce), GF Worcestershire sauce (skip this if you are feeling super sensitive, or know you are sensitive enough to react), lemon juice and lots of spices.
Besides the "usual suspects" of sea salt, pepper, rosemary, basil and thyme, I added some red pepper flakes, AIP Paleo Powder that I got from Thrive Market, and my new favorite Flavor God Everything Seasoning.
I put it all in a big measuring cup and stirred it until it was all incorporated, then poured it into a zip top bag along with the meat
Dr. Melissa is an Doctor of East Asian Medicine as well as a self proclaimed geek glam girl with a passion for gluten free food, self care rituals and beauty products. She is based in Petaluma, CA.