Let Us All Eat Cake by Catherine Ruehle.
With Christmas just 2 days away (!) I am sure some of you out there are still scrambling to get everything done before Thursday, & if you’re in search for an awesome dessert dish to bring to a gathering, or serve yourself, I’ve got a treat for you today, as well as a delicious new recipe book for you to check out…psst…its all gluten-free & all recipes can be modified to be Vegan/nut-free 😉
We’re still in the thick of organizing, & when I came across Let Us All Eat Cake: Gluten Free Recipes for Everyone’s Favorite Cakes by Catherine Ruehle, a book I received for review purposes, I thought this is the perfect week to tell you about it.
From Triple Lemon cake to Mocha Coffee, Wellness Foods Chef Catherine Ruehle features nearly any kind of cake you can dream of in her new release & they’re all gluten-free & easily modified to fit any other dietary needs. What I find most inspiring about Ruehle, & thinks sets her aside from other gluten-free cookbooks out there, is her journey to this lifestyle; diagnosed at 40, nearly 20 years after launching her culinary career, with debilitating Rheumatoid Arthritis , she found that her only relief was a completely new diet, free of dairy, sugar & our beloved gluten. Ruehle knew she had to start creating the irresistible recipes she’d built her life on, sans these ingredients.
And, has she ever succeeded. while Let Us All Eat Cake does call for sugar in most recipes, they’re otherwise completely easy to change-up if you don’t consume dairy, eggs or nuts, as well as gluten. Of the 7 chapters in this book, I am most excited to start whipping up some layer cakes & a bundt cake, which I have yet to tackle! I always remember enjoying a bundt cake growing up on Christmas & Easter; it’s the perfect sweet either for a morning celebration or after dinner dessert, especially paired with some coffee or espresso. From the book, here’s an excerpt for you to try over the holidays.
with Clementine Glaze
- 3 cups Gluten-Free Whole Grain Flour Blend (see below)
- ¼ cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter or Earth Balance Vegan Buttery Sticks, at room temperature
- 1½ cups organic cane sugar
- 4 eggs or Flax Egg Replacer (see below), at room temperature
- 1 tablespoon freshly squeezed clementine juice
- 2 teaspoons clementine zest
- 1¼ cups buttermilk
- Juice of 1 lemon
- ¼ cup freshly squeezed clementine juice (from about 3 clementine’s)
- 1½ to 2 cups confectioners’ sugar
To learn more about Catherine, & get your own copy of Let Us Eat Cake, check out her web-site. Bon Appetite! xo
(*Disclosure: I received this book for review purposes. All opinions are my own.)