I bookmarked these two recipes this week and I'm looking forward to try them - I don't know if I'll find any strawberries in September but I'll give it a try!! The first recipe was in italian so Google Translation help me write it down!
In a bowl, work the butter with the sugar, add one egg at a time, add the grated zest of lemon and salt. Sift in the flour and baking powder combining with the yogurt one at a time just until the mixture is quite thick. Pour into pre-buttered and floured pan. Halve the strawberries, place them on the surface of the cake and sprinkle with granulated sugar. Bake in a preheated oven at about 180 degrees for about 30 minutes.
Ingredients:
1 1/2 cups gluten free all purpose flour
2 teaspoons baking powder (Rumford is aluminum/gluten -free )
1/2 teaspoon salt
2 teaspoons cinnamon
3 ripe bananas, mashed
2 eggs, room temperature
1 cup sugar (or agave/sugar sub would work)
1/2 cup canola oil
2 teaspoons vanilla extract (or 1 scraped vanilla bean)
Preheat oven to 350 degrees F.
Gently whisk flour, baking powder, salt, and cinnamon in large bowl.
In a separate bowl, mash bananas and add in eggs, sugar, oil, and vanilla. Mix well.
Pour wet ingredients into dry, and mix just enough until incorporated. Be careful to not over mix! Gluten free flours do best just barely incorporated, otherwise the final product will be spongy.
Pour into a parchent lined or greased bread loaf pan.
Cook 45 minutes, or until toothpick comes out clean.
p.s. What do you think of my
new layout!? I have some problems because
it looks wrong in Firefox and Internet Explorer, still trying to find a way to correct it!
