• Cooking Videos
• Food Service Resources
• Recipes
• Health/Nutrition

Printer Friendly

Ingredients
2 c. brown rice flour blend                                 
¾ tsp. salt                      
1 c. packed brown sugar                              
1 c. lentil puree
1 tsp. baking soda                                                   
2 large eggs (room temperature)
1 tsp xanthan gum               
1 c. unsweetened applesauce
1 tsp. ground cinnamon
½ c. canola oil
¼ tsp. ground allspice
¼ c. molasses
¼ tsp. ground nutmeg
1 tsp. vanilla
1/8 tsp. ground cloves
Vanilla frosting (optional)
 
Directions
Place rack in the middle of the oven, preheat oven to 350 F degrees. Coat two 8-inch round nonstick metal pans. Line with parchment paper and grease again. In medium mixing bowl, whisk together flour blend, brown sugar, baking soda, xanthan gum, cinnamon, allspice, nutmeg, cloves, and salt. Add lentil puree and eggs until blended. Add applesauce, oil, molasses, and vanilla and beat until thoroughly blended. Spread evenly in pans. Bake 25 to 30 minutes, or until toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove from the pan, cool completely on the wire rack. Decorate with vanilla frosting. Cut and serve. Refrigerate leftovers.
 
               Don’t leave gluten-free baked items in the pan to cool for too long.  They will get a soggy bottom.