With the snow falling outside and the smell of fresh coffee filling the kitchen, I decided it was time to break out my new gluten free cookbook from Workman Publishing, The Cake Mix Doctor Bakes Gluten-Free written by Ann Byrne. I have been anxious to start trying some of the recipes ( I had tried the gingerbread recipe before and it was amazing!) and settled on the Honey Bun Cake–perfect for a late breakfast with MY honey!
I poured myself some coffee, assembled my ingredients and tried to keep the mouth watering to a minimum…
Besides having a gluten sensitivity I am also not cool with dairy products and whole eggs(not that they aren’t cool-they just don’t like me) so with a few easy peasy substitutions (tofu sour cream for the regular sour cream adding a touch of water to soften and egg whites for the whole eggs) I had a yummy looking batter. Tasted pretty darn good too! Once the batter was spread out in my trusty 9″ x 13″ it was time for the honey goodness to do its magic.
This isn’t just any honey-this comes from my brother-in-law and nephew’s bees and it is, well, it’s the bee’s knees!
A little drizzle of honey and a sprinkle of brown sugar, cinnamon and nuts and it is into the oven-
and the waiting begins…
Baudrillard thinks I am going to share….sorry buddy.
And the fragrance?? Mouthwateringly (it’s a word if I say it is!) incredible.
From first taste to the last crumb this cake was a perfect start to my day! Not only is this safe for me to eat on all levels but it made all the other non-GF, dairy loving, afraid of things without meat and potatoes in it people very happy! So happy in fact that by the time my plate looked like this…
there was nothing left in the pan. Did I mention it was a 9″ x 13″? I was lucky to find few crumbs to nibble on while I finished my coffee. No doubt about it, I will be making this again but next time I will wait until no one is home!
If you are someone who has a gluten free diet, or just want to be nice to someone who does-it would be SO worth it to pick up a copy of this snazzy little cookbook (it is actually pretty good sized-lots of great recipes from cakes to cookies!). The recipes are easy to follow and they all start with a basic GF cake mix. One of the features I especially appreciate are the ‘Dairy Free’ substitutions included for most of the recipes. The author also includes a section in the back for all kinds of delicious frostings, toppings and fillings. From sharing the basics of GF baking to offering resources and information on blogs and hard to find gluten free products, Ann Byrn has come up with a great addition to any kitchen bookshelf. You can visit Workman Publishing or Amazon to pick up your own copy (I like mine too much to share).