In gluten free baking the biggest problem can be texture.  I have experimented with many combinations of Gluten-free flours and I have been successful (by trial & error) with many. Now I mostly only bake grain-free Paleo recipes, however, for a crowd or event I will use a store bought mix. My favorite is Pamela's Products. Locally, you can buy it at Henry's or Organic Roots.

Menu planning, love it or hate it, it's a must for busy families on the go. I have quite a large library of cookbooks. You could say it's a collection.  :)  Honestly, it can be a daunting and overwhelming task to go through so many books in search of the week's dinners. We have 6 people in our family and it's rare that they will request a specific meal. I'm really on my own and sometimes, I just run out of ideas. 

This is my husband's very favorite cake. It's just the right amount of sweet and so moist. And it's gluten and grain free, yippee!  The recipe is from one of the best and most beautifully done Paleo cookbooks, Make it Paleo.  I made it this week per my husband's request for his men's group. I didn't get to have a piece this time as I am on a Candida Cleanse and I am also on a get-in-shape-before-summer-program. More on those two topics later... For now, let's get baking!


Cake Ingredients:

3/4 cup coconut flour, sifted
1 tsp salt
10 eggs
1 tbsp pure vanilla extract
1 cup pure maple syrup
1 cup melted coconut oil
1 cup shredded unsweetened coconut

Preheat oven 325* F

In a small bowl, add sifted coconut flour, salt and baking soda.
In a large bowl combine eggs, vanilla. maple syrup and melted coconut oil. 
Add dry ingredients to wet and continue to blend.
Once batter is blended and smooth, stir in shredded coconut
Grease two 9-inch cake pans with coconut oil. (I like to line mine with parchment paper then oil.)
Pour batter into pans.
Bake for 35 minutes. Test with toothpick.
Remove cakes from oven and cool.
Slice each layer in half to create four layers of cake.
Frost with coconut frosting (or your choice of frosting) in between each layer of cake.

Frosting Ingredients:
16 oz full fat cream cheese
1/2 cup maple syrup
1 tbsp vanilla extract
1 cup shredded coconut

Bring cream cheese to room temperature.
Blend cream cheese, maple syrup and vanilla with a hand mixer.
Stir in shredded coconut.
Use right away, or refrigerate. 

Hello, friends! I am so excited to be back on my little blog! Life has been a whirlwind of adventures since my last post almost a year ago. I cannot believe it's been that long. As busy as I've been with new things, homeschooling, work and everyday family life, I miss my blog. Truthfully, I'm reminded often by friends who want updates and look forward to recipes. Check back often as I'll be sharing some of my new favorites very soon!

Blessings,