glutenfreebymarriage

January 18, 2013

New Year’s Brunch – dairy & gluten free

Filed under: baking, breakfast/brunch, dairy free, fruit, gluten-free, recipe makeover — Tags: , , , , — glutenfreebymarriage @ 15:01

gluten/dairy free coffee cake with fresh fruit and piña colada dip

Fresh fruit, tropical piña colada dip and coffee cake, can you think of a better way to greet the new year?   Did I mention that it is gluten and dairy free?

The coffee cake is based on a fruit-filled coffee cake recipe that I found in an old Kraft Foods magazine and the dip from a very old Pillsbury brunch cookbook.

As usual,  the recipes shown below are as they were originally written and the items highlighted in yellow are the ingredients that I changed.

Fruit-Filled Coffee Cake  (Food & Family, Spring 2009, p.41)

Ingredients:

Makes 24 servings

  • 1 pkg (2-layer size) white cake mix
  • 1 teaspoon ground cinnamon
  • 1 cup sour cream
  • 3 eggs
  • 1/4 cup water
  • 1 21-oz can cherry pie filling
  • 1/2 cup sliced almonds
  • 1 cup powdered sugar
  • 1 1/2 tablespoon milk

Changes:

1 pkg white cake mix: I couldn’t find a gf box mix so I substituted my usual recipe for gf yellow (1 1/2 cups white rice flour, 3/4 cup tapioca flour, 1 teaspoon salt, 1 teaspoon baking soda, 3 teaspoons baking powder, 1 teaspoon xanthan, and 1 1/4 cup sugar)

1 cup sour cream: To minimize the dairy, I substituted 1 cup tofu sour cream

1 21-oz can cherry pie filling: I used apple pie filling

1/2 cup almonds: I didn’t have any almonds on hand so I skipped them

1 1/2 tablespoon milk: Again, to minimize the day’s dairy intake I substituted almond milk

Directions:

  1. Preheat oven to 3500
  2. Beat cake mix, cinnamon, sour cream, eggs and water until well blended and spread into a greased and floured 9″ X 13″ pan.  I usually use white rice flour to coat the pan.  I found the batter to be very firm with a consistency more like dough than batter and had to use a spatula to spread it evenly in the pan.
  3. Spoon the fruit filling on top of the cake batter.
  4. Bake 35 minutes or until toothpick inserted in center comes out clean.  Note: I’m not sure if it was because of the many substitutions, but this took much longer than 35 minutes to bake.  In the end, it baked for 60 minutes.  (I’m pretty sure that it’s not a problem with my oven as meats cook perfectly within the expected time.)
  5. Sprinkle with nuts and cool for 10 minutes.
  6. Mix powdered sugar and milk to make glaze; drizzle over cake.

Cool completely before serving.

This was a nice recipe that I would make again.  It’s a lot for two people to eat in a week, but if I was doing a pot luck or other activity where there were going to be a lot of people, it is definitely worth the effort.

Piña Colada Dip (Pillsbury All New Brunch Cookbook #112, June 1990, p.13)

Ingredients:

Makes 2 1/2 cups (serving size is 1 tablespoon)

  • 8-oz can crushed pineapple in its own juice, un-drained
  • 3 1/2-oz package instant coconut pudding and pie filling
  • 3/4 cup milk
  • 1/2 cup sour cream

Changes:

3/4 cup milk: As usual, I substituted almond milk for regular.  Note: Almond milk cannot normally be substituted for regular milk in pudding as it will not set.  The only reason this worked for the dip was because the sour cream and crushed pineapples provide enough thickening to get the pudding to dip consistency.

1/2 cup sour cream: To minimize the day’s dairy intake I substituted tofu sour cream.

Directions:

  1. Using a food processor, blender or immersion blender, combine all ingredients and process about 30 seconds until almost smooth.
  2. Cover and refrigerate several hours or overnight to set.

Both recipes are really easy to make, especially if you have a box of gf cake mix on hand.  The piña colada dip is a particular favorite of ours and I was really pleased that it didn’t lose any flavor or texture by making it dairy free.  If you need a quick dip or a coffee cake that will feed a lot of people these are definitely recipes worth trying.

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