Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

You may have heard of mascarpone as an Italian style cream cheese, but a softer texture, than the regular cream cheese, such as the brand name Philadelphia Cream Cheese. Mascarpone can be used in cheesecakes, and is also used to make Tiramisu. Because of its creamy texture, it makes a grand accompaniment with berries, like strawberries. The Italian style cream cheese is described in flavor as sweet, rich, and creamy-like with a mild buttery flavor.

Mascarpone was invented in southern Italy around the 16th century. It is made using the cream of cow’s milk. The name Mascarpone, pronounced  Mahs-kahr-po-nay, is thought to be related to the root word mascherare, an Italian verb meaning to “dress up” or “camouflage.”

This dressing up of the cow’s cream, relates to the way the cream cheese is made. It begins from mascarpa, which is a by-product that is extracted from the whey that is leftover from making stracchino, a semi-soft cheese made from whole cow’s milk, and once extracted from the whey, it is then coagulated with lemon juice and drained, and you have: Mascarpone.

Now for our featured recipe: Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce, and here is what you will need.

2/3 cup coconut flour

1 ripe medium banana

1 medium carrot finely grated, do not pat dry (should equal about 1 cup)

1/2 cup dried coconut, shredded and unsweetened

1/4 cup coconut sugar

1 teaspoon pure vanilla extract

2 tablespoons melted coconut butter

1/2 teaspoon Himalayan salt

1 tablespoon baking powder

2 tsp pumpkin pie spice

3 eggs

2 cups coconut milk (can also use buttermilk, milk, or almond milk)

The Orange Maple Mascarpone Sauce to follow.

Ingredients for Carrot Cake Pancakes with Orange Maple Mascarpone SauceMix all ingredients in a medium mixing bowl.

Carrot Cake Pancakes cooking in a skilletWarm a ceramic coated skillet over medium heat, and add a tablespoon of coconut butter. When butter is melted, add a ladle full of the pancake mix, and cook about 1 1/2 minutes on each side.

Before making the pancakes, in a separate small mixing bowl, make the Orange Maple Mascarpone Sauce, as follows.

Ingredients for Orange Maple Mascarpone Sauce

 

1 – 8 oz. tub of mascarpone cream cheese, room temperature

1/2 zest of an orange

1 teaspoon vanilla extract

1 tablespoon real maple syrup

1/8 teaspoon Himalayan salt

Mix all ingredients in a small mixing bowl, and set aside. If there is any leftover cream cheese sauce, save in a glass jar with a tight lid for up to 10 days in the refrigerator.

Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

 

When you have finished cooking the pancakes (makes about 6 large cakes), plate them and top with the Orange Maple Mascarpone Sauce. You can also top the sauce with some grated carrot, and nuts, like pecans or walnuts. Enjoy!!

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Gluten Free Carrot Cake with a Cream Cheese Frosting

Gluten Free Carrot Cake with a Cream Cheese Frosting

Just because you can’t have gluten, doesn’t mean you have to miss out on your favorite desserts! For health reasons I have chosen to eat as much gluten free breads and desserts as I can. If gluten does bother you, then it is causing inflammation to your digestive system.

The carrot cake we are featuring was made with an all-purpose baking flour that consists of garbanzo bean flour, whole grain sweet white sorghum flour and fava bean flour. To replace the gluten, potato starch and tapioca starch was used. We also used oat flour, and coconut flour.

Here is what you will need to make Gluten Free Carrot Cake with a Cream Cheese Frosting.

3/4 cup all-purpose gluten free flour

3/4 oat flour

1/2 cup coconut flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Himalayan salt

1 1/2 teaspoon 5 star chai spices

1/2 cup dried shredded unsweetened coconut

1/2 to 1 cup mixed dried fruits (Trader Joe’s has a package of mixed fruits that have blueberries, cranberries, cherries, and golden raisins)

4 medium eggs

1 cup coconut sugar

1/2 cup unsweetened applesauce

1/4 cup coconut oil, melted

2 cups shredded organic carrots

3/4 cup pecan pieces, optional

Preheat oven to 350 degrees

 

melting coconut oil

First melt the coconut oil. Coconut oil is solid below 76 degrees. To use it in baking it is necessary first to melt it. What we have done to melt the oil, is first place a small sauce pan over medium heat, and heat the pan for about 1 minute. Remove from heat and add the 1/4 cup of solid coconut oil, and begin swirling the pan until the coconut butter, has melted to oil. Put aside.

mixing gluten free dry ingredients with dried fruit

In a large mixing bowl, add the first 8 ingredients from the list above, and mix till well incorporated. Then add the dry fruit and mix in, add nuts if using, mix in and set aside.

Next shred the two cups of carrots and set aside. In a medium mixing bowl, cream together eggs, coconut sugar, applesauce, and coconut oil. Once well incorporated, add shredded carrots, mix in, and set aside.

Prepare two 9-inch glass pie plates with parchment paper on the bottom, and coconut butter smeared around the sides. Set the pie plates aside.

Now returning to the wet ingredients, add it slowly to the dry ingredients and stir. Divide the gluten free cake mixture between the prepared pie plates. Place into heated oven and bake 25 to 30 minutes or until a inserted knife comes out clean. Let cool for 30 minutes before adding frosting.

Here is what you will need for the Cream Cheese Frosting.

8 ounces cream cheese, soften

1/2 cup Greek yogurt

1 teaspoon real vanilla

1 cup organic icing sugar (powdered organic cane sugar)

In a mixer, add soft cream cheese, yogurt, and vanilla and cream together. Next add icing sugar and mix in.

preparing to add frosting to cakePlace on of the cakes on a large serving platter, and cut around the outside of the cake to cut off any uneven edges. Top with frosting and pecan pieces. Next place other cake over the frosted one, and continue frosting.

close up of Gluten Free Carrot Cake with Cream Cheese FrostingPlace around the outer edge of the frosted Gluten Free Carrot Cake pecan pieces. Using a yellow and purple organic carrot, shred some pieces and place in the center of the frosted cake.

Serve and enjoy.

slice of Gluten free Carrot Cake with Cream Cheese Frosting

 

 

 

 

 

 

 

 

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Gluten Free Tropical Carrot Cake

Gluten free Tropical Carrot Cake - Dessert Bread and CupcakesGluten is a vital protein to wheat. But many people without knowing it are allergic to it. Those who are bothered by gluten can suffer from digestive problems, skin problems, and even depression, too name a few.

There are alternative flours that do not contain gluten, and if you make them a part of your diet, they could help to improve your health.

Watch the video to learn what these alternatives are. After the video we have provided a gluten free recipe: Tropical Carrot Cake.

 

Here is what you will need for the featured recipe:

flours used for Gluten Free Tropical Carrot CakeFirst preheat the oven to 350 degrees.

As shown in the image above, mix the potato starch and both flours in a large bowl with the following ingredients. mixed dry ingredients for Gluten free Tropical Carrot CakeThere is no need to sift the dry ingredients. When mixed together set bowl aside:

1/2 tsp powdered ginger root

1 tsp sea salt

2 tsp ground cinnamon

2 tsp baking soda

1 tsp Xanthan Gum

Xanthan gum can be a little spendy so you can substitute it for any starch, like arrow root, corn, or tapioca. The xanthan gum or any one of these starches are needed to replace the gluten. The starch or xanthan gum holds the flours together.

coating a glass baking pan with butter and sugarNext, coat a 7 x 4 inch glass baking pan with butter and sugar, set aside.

mixing wet ingredients for Gluten Free Tropical Carrot CakeNext, in a large bowl mix together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in carrots, pineapple, coconut, and nuts. Pour batter into baking pan ½ inch from top. Any extra batter can be used to make cupcakes (it should make 7).

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.

Gluten free Tropical Carrot Cake - Dessert Bread and Cupcakes

For the frosting combine 1/3 cup cream cheese, 2 cups powdered sugar, 2 tablespoons almond milk and 1 teaspoon vanilla extract. Beat together until smooth. Frost cake when completely cooled. Save aside a small amount of frosting and mix half  with food grade orange coloring and the other half with food grade green coloring. Add frosting to a cake piper and pipe onto cake to form carrots and leaves with respective colors.

Gluten Free Tropical Carrot Cake - plattedWhen ready to enjoy your gluten free dessert bread, plate and serve.

 

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