Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Meggielynn13

Member Since 02 Apr 2011
Offline Last Active Dec 11 2012 10:57 AM
-----

Posts I've Made

In Topic: Upcoming Holidays...

26 November 2012 - 12:05 PM

I made this for my 1st gluten-free Thanksgiving.... it's pretty tasty!

Pumpkin Spice Cake (gluten-free)
Yield: 8 servings

Ingredients:

•1 cup pumpkin puree
•2/3 cup pure maple syrup
•4 large eggs
•1/2 tsp pure vanilla extract
•2 1/4 cups Honeyville Blanched Almond Flour
•1/2 tsp sea salt
•1 tsp baking soda
•2 tsp pumpkin pie spice

Cream Cheese Frosting

•6 oz organic cream cheese, room temp
•1/3 cup raw honey
•1 tsp vanilla
•1 cup heavy cream (raw milk cream, or pasteurized only is best)

Directions:

1. First make the batter: Preheat oven to 350 degrees. Remove the bottom round of a 9x3-inch springform pan. Using parchment paper, trace the bottom round and cut the paper to fit the bottom neatly. Place the bottom back into the springform pan and secure in place. Lightly oil the pan and then place the parchment cut-out into the bottom of the pan and lightly oil it as well. (If you don't have a springform pan, you can use a parchment-lined 9x9-inch baking dish instead.)
2. In a small bowl, combine the almond flour, baking soda, salt and pumpkin spice. Set aside.
3. Using an electric hand mixer, blend (on low speed) the pumpkin puree, maple syrup, eggs and vanilla for 1- 2 minutes, until well combined. Slowly add the dry ingredients into the wet and continue mixing for a full minute, until smooth and well blended.
4. Pour batter into prepared pan, making sure to even out the top.
5. Bake for approximately 25-28 minutes, until a toothpick insert in center comes out clean. Allow to cool completely, then place in the fridge to chill.
6. While the cake is baking, make the frosting: Using an electric hand mixer, blend together the first three Cream Cheese Frosting ingredients until smooth and creamy.
7. In a separate bowl, whip the cream until soft, stiff peaks form.
8. Using a rubber spatula, add the cream cheese mixture to the whipped cream and gently fold the two together. Refrigerate frosting until cake is completely cooled.
9. If using a springform pan, remove the cake from the pan and place on a cake stand.
10. Frost the chilled cake and serve immediately. (Or refrigerate up to 12 hours before serving.) Enjoy.

from: thenourishinghome(dot)com

In Topic: Iphone Mobile Site

24 November 2012 - 09:49 AM

Scott,

Thank you so much for your help! I had all the information you gave me, I just forgot to put in the dashes. I'm posting this from the app. I think it works great!

Thanks again,
Meagan

In Topic: Two Months Gluten Free, Still Have Issues

21 April 2012 - 09:59 AM

Meggielynn, you don't get the mucous anymore?


Sometimes I do. Maybe once a week especially if I eat a meal out or I eat a really heavy meal. I've noticed smaller meals with rice/potatoes and fish/chicken are easier on my stomach.

In Topic: Two Months Gluten Free, Still Have Issues

20 April 2012 - 09:51 AM

I am two months gluten-free too. I noticed I had the same problems as you a few weeks ago and realized it was from greasy food. Also if you don't have a gallbladder that could make that happen too. One of my doctors also told me to eat naturally gluten-free foods too and eat every few hours to keep everything alright. It will get better. Mine is starting to subside but since I no longer have a GB it will probably still happen sometimes.

In Topic: Doctor In Upstate Ny

25 March 2012 - 06:39 AM

Irish Heart recommended Dr. Gusten to me. He works for Saratoga Schenectady Gastroenterology in all of their offices. I'm going to see him next week. He is great from what I've heard. DO NOT go to Dr. Boyar. He was my doctor and he was of no help to me. Having a positive Celiac test meant nothing to him. Good Luck!! :)