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Food & Recipes

Foodie 411

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Strawberry Cobbler Cake

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

The key word in this cake is rustic due to the grainy cornmeal. I used a combo of hefty flours because I personally like a whole grain kind of feel in a cobbler cake like this.

Ingredients

1 heaping pint of
fresh strawberries, washed, patted dry
1 sprinkle of
lemon or lime juice
2 tablespoons
sugar
2/3 cup
gluten-free cornmeal
1/3 cup
organic buckwheat flour, millet flour, or brown rice flour
2/3 cup
sorghum flour
2 teaspoons
xanthan gum
1 teaspoon
sea salt
1 1/2 teaspoons
aluminum-free baking powder
1/2 teaspoon
baking soda
2/3 cup
light brown sugar, packed
1 pinch of
nutmeg
1/2 teaspoon
ground cinnamon
1/4 cup
light olive oil
1 cup
hemp or rice milk, warm
1/2 teaspoon
lemon juice or light-tasting rice vinegar
3 tablespoons
agave nectar or honey
2 teaspoons
bourbon vanilla extract
egg replacer for 2 egg
organic raw sugar, for the top if desired it makes a lovely crunchy top

Instructions

Preheat the oven to 350°F.
Warm up a seasoned 10-inch skillet (or use a hefty cake pan or casserole dish). I rubbed mine with a little light olive oil. Set aside.
Stem the strawberries; cut them in half; toss them into a bowl and sprinkle with a little bit of lemon juice and 2 tablespoons organic sugar. Set aside.
In a large mixing bowl, use a whisk to combine your dry ingredients: cornmeal, buckwheat and white rice flours, xanthan gum, sea salt, baking powder, baking soda, brown sugar, nutmeg, and cinnamon. Set aside.
In a smaller bowl, combine the wet ingredients: light olive oil, hemp milk, vinegar, agave, vanilla, egg replacer (or egg). Whisk till combined.
Pour the wet ingredients into the dry ingredients and lightly mix by hand until combined -- don't overbeat.
Drain the strawberries and pour them into the warm skillet (reserve several for the top, as I did, if you like).
Spoon the batter onto the strawberries. Place the reserved berries on top, cut side down, pressing in slightly.
Sprinkle the whole top with organic raw sugar crystals.
Bake in the center of a preheated oven for 40 to 50 minutes, depending upon your altitude and oven (here at 6,700 feet, it took 47 minutes).
Test for doneness by not only touching the top -- it should be golden and firm -- but by using a cake tester inserted into the center; it should emerge clean.
Place the skillet on a wire cooling rack to cool.
Serve slices warm or at room temperature. Wrap leftover slices in foil; bag and freeze. Thaw to room temperature or warm gently before eating.