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Found 20 results

  1. Celiac.com 05/28/2019 - Denmark-based start-up Kaffe Bueno recycles used coffee grounds into oils for skin care products, but they are also suitable for use as sweeteners, natural colorings and preservatives in foods and beverages. The company also makes a flour from the coffee grounds, which can be used to fortify baked goods. They source used coffee grounds from cafes and hotels in Copenhagen, and then use a biotechnology process to extract the oils which leaves behind a naturally gluten-free coffee flour. According to the company, the oil extraction process removes most of the coffee flavor, resulting in a flour with a nutty, caramel, chocolatey taste that can complement many products. Kaffe Bueno claims its coffee flour contains three times the protein per gram than almond flour, less calories than buckwheat flour, less fat than coconut flour, more fiber than wholegrain wheat flour, and more potassium than a banana. The resulting flour is both green, and potentially lucrative. In 2018, people worldwide consumed nine billion kilos of coffee, yet just 1% of the beneficial compounds were used. The other 99% gets treated as waste, and usually ends up in landfills where it decomposes and creates methane. Used coffee grounds are packed with bioactive compounds that contain anti-proliferative, antioxidant, and antimicrobial effects.
  2. I have been a celiac for almost 13 years now, over the years of doing the treatment I started to feel that I became more sensitive to other foods. It is really frustrating, I don't really know where to begin to finally heal myself :/ All the best,
  3. Hello everyone, I just relaized that I need to get tested asap for Celiac Disease. I have the rash on my fingers, the gas, stomach pain from anything wheat and sugar related. even when eating a clear diet, I get symptoms. One thing That might be the culprit is this tea from Taiwan and china. I tutor a Chinese lady, that is always giving me exotic teas. When I go to her house she has 3 kinds of tea ready. Im curious.. Tea is a plant just like oats, wheat etc.. Has anyone else heard of green tea or Chinese tea causing symptoms? The Chinese can be very easily insulted so if I refuse to drink the tea when I go over there I might hurt her feelings.
  4. I've never had any problems drinking DD iced coffee from the stores, but this morning I decided to try the bottled mocha iced coffee that recently came out. The ingredients list doesn't have anything that looks like it could have gluten in it to me, but as soon as I drank it I began to get a headache and my stomach began to hurt. At first I dismissed it as being only the high sugar content, but by the time I got to work all of my joints were inflamed, I feel like I could pass out, and I'm almost positive within half an hour I'm going to be throwing up. Has anyone else had any issues with these products? I sent an email to DD asking them about possible other ingredients in the drinks, but that was just an hour ago. INGREDIENTS Skim milk, sugar, coffee (water, coffee), cream, cocoa (made with alkali), potassium phosphate, pectin.
  5. Celiac.com 12/09/2016 - Can the high fiber waste from coffee production be used to create an environmentally friendly gluten-free flour? Coffee cherries are the fat, pulpy coating around the famous coffee bean. When coffee is harvested, the cherry is removed and discarded before the beans are processed and roasted. Given that more than 17 billion pounds of coffee beans are harvested, fermented and dried each year, that's a great deal of coffee cherry waste. Too much, in fact, for farmers to merely plow back into their fields, as is commonly done. Formulated by former Starbucks executive Dan Belliveau in 2012, coffee flour is transforms that leftover waste into a high quality flour that not only happens to be free of wheat, rye or barley proteins, it happens to have high levels of natural gluten that makes it ideal for baking. Belliveau's patent-pending process collects the cherries and converts them into a nutrient-dense, gluten-free flour. Coffee flour contains five times more fiber than wholewheat flour, three times the protein of fresh kale, and twice potassium of bananas. The final product does not taste anything like coffee, but has a mild flavor of burnt sugar due to its high sugar content. It is also low in caffeine. Founded to commercialize coffee flour, CF Global Holdings contracted Ecom Ago Industrial Inc and Mercon Coffee Group to collect and process coffee cherries from farmers and millers in Nicaragua, Guatemala, Vietnam, El Salvador, Papua New Guinea, Brazil, Costa Rica and Mexico. The latest yield was about 2 million pounds of dried coffee cherry pulp from the 2015/2016 crop, double the previous harvest yield. The company employs a multistep milling process to grind the cherries into flour of sufficient quality for commercial use. The process can be taken further to produce a flour with the consistency of icing sugar consistency. Carole Widmayer, VP of marketing told Bakeryandsnacks.com that "Coffee flour can [already] be found in muffins, cookies and brownies at Sprouts, brownies and cookies in cafes at Google and HSBC operated by Compass, as well as in Seattle Chocolate chocolate bars and Earnest Eats energize cereals. So, will coffee flour be the next big gluten-free, environmentally friendly big thing? It looks to be well on its way. Read more at bakeryandsnacks.com.
  6. I think my coffee might have gluten in it? It's weird. I purchased Private Selection ground vanilla flavored coffee from my local Kroger a little while back. It was alright the first couple times but the most recent 2 times it gave me immediate diarrhea unlike anything I have experienced with other coffee. I was diagnosed with Celiac a month ago so I am new to this all. Could the "natural" or "artifical" flavorings contain gluten? There is no indication on the package of wheat contamination nor is there a "gluten free" seal. For awhile I thought it was my peppermint mocha Coffeemate, but it clearly states lactose/gluten free on the label. I tried the creamer with a different coffee today (Starbucks Pike Roast) and I was fine. So what's the deal!? I sent an email to Kroger about it but have yet to hear back.
  7. Celiac.com 10/31/2013 - I recently made a post on instagram that gained a significant amount of attention. A before and after photo with a caption that read “dairy and coffee free” had viewers confused. The attention was not due to my physique but instead to the concern of eliminating coffee as part of a wellness regimen. When over 1000 “likes” and 30 comments were made, I realized that little is acknowledged about the matter. There are certainly far worse things for your health than coffee and caffeine yet I’m compelled to share its undesirable effects. I do not claim that drinking coffee ruins your health and take into consideration that every individual has unique dietary needs and intolerances. Years following my celiac diagnosis, eliminating coffee (and dairy) changed my life. I hope it will do the same for you. Concerns: Chronic Fatigue Suppressed Immunity Increased Inflammation Deflated Mood & Cognition Acidic Content IBS Symptoms Weight Retention Fatigue & Immunity There are few things more frustrating than the lack of energy to perform normal tasks. Fatigue is one the most common and difficult symptoms to treat with celiac disease. When speaking to individuals about coffee consumption typical responses are, "I need the energy, I MUST have my coffee. I can’t go without it.” The irony is that caffeine is a major cause of fatigue. Most of us are familiar with the 2pm crash that comes with the workday. “Well no worries, I’ll have another cup of coffee” you might say. – This is where trouble begins. When it comes to caffeine, fatigue is determined by the amount of milligrams consumed. Studies have shown that fatigue heightened in individuals who had three cups of coffee and was the highest in those who had five cups. Continuous coffee and caffeine consumption places the body into a chronic state of stress or emergency. Caffeine signals the adrenal glands to produce stress hormones that are responsible for the “fight or flight” response. While useful for outrunning grizzly bears, it’s not intended for constant and sedentary use. The perked attention after drinking coffee is the body’s response to the unnecessary secretion of stress hormones. The energy felt after drinking coffee is actually your body battling the stimulated fight or flight response. Studies have shown that constant stress impairs the immune system to respond to normal hormonal ques. The excessive amount of stress hormones deters communication within the immune system posing for additional complications with auto-immunity conditions. Once in this state of emergency the body seeks out reserves and depletes vitamins and minerals the immune system rely on. With celiac disease, inadequate absorption of vital nutrients and immune deficiency already pose as threats absent of caffeine consumption. Not to mention, B-vitamins are also depleted which aids in utilizing food for energy, thus exasperating symptoms of fatigue. Deflated Mood and Cognition Coming down from the caffeine high (you’ll have to eventually) may cause exhaustion, hindered cognition, and moodiness. “Wait, moodiness? But caffeine elevates your mood and helps you concentrate.” There are claims that coffee aids in treating depression and moodiness and here’s why; within minutes of drinking coffee, the central nervous system is firing neurons, sending signals to the brain, and pumps out adrenalin. The perked attention for someone exhibiting depressive symptoms would certainly feel beneficial. Unfortunately, this is short lived, fails to treat the underlying cause of depression/moodiness, depletes vitamins that aid in brain functioning, and slows oxygen to the brain. Have you ever heard an athlete use the term adrenalin dump? If adrenalin becomes too high before an event, the athlete will crash too early during their performance. It’s the same idea with coffee; after the alertness dissipates, the individual is left to crash and potentially in a worse mood. Although mild in comparison, caffeine manipulates the same neurochemical activity as amphetamines, cocaine, and morphine. (I’m NOT implying that coffee is equivalent to the previous examples but simply presenting the connection). Although different drug types, each stimulate the central nervous system to a degree causing temporary feelings of elation, pain relief, attentiveness, and suppressed appetite. These sound like great things but most of us understand the potential danger and addictive nature of these stimulants. IBS & Acidic Content “It sounds like caffeine is the culprit not coffee. So I’ll have decaf more often.” That’s a good start, but first: Cutting back is useful in combatting issues associated with caffeine but the acidic make-up of coffee must also be considered. It’s commonly understood that coffee is a trigger for IBS. Even in modest amounts, coffee produces a laxative effect within minutes after drinking. This applies to decaffeinated coffee as well and provides that caffeine is not the only culprit for IBS symptoms. Decaffeinated coffee is found to contain higher amounts of acid than regular coffee and stimulates acid production in the body. Excessive acid damages the intestines, resulting in absorption, immunity, and over-all health issues. There are numerous drinks containing a higher acid content than coffee. Sports drinks for instance, contain nearly double the amount of acid as coffee. Having sports drinks in effort to rehydrate from a cup of coffee enhances potential complications from acid damage. “I don’t have IBS. I like coffee because it keeps me regular” Achieving regularity by means of coffee consumption may indicate the need for dietary changes. Using pro-biotics and eating adequate amounts of fiber achieve regularity and are conducive towards overall health. Even if the constant need for the bathroom is not an issue, consider caffeine’s diuretic effects such as dehydration, impaired digestion, and constipation. Weight Retention “I like coffee because it curves my appetite.” Adrenaline stimulation releases and emits stored blood sugar. Insulin releases and blood sugar drops below normal. You’ll be hungrier than before in no time. Keep in mind that excess insulin is known to: Promote the storage of fat = weight gain Retain sodium = holds water weight and causes high blood pressure Increase amounts of inflammatory compounds in your blood! Inflammation is a killer and especially dangerous in increasing symptoms for those with celiac disease. I believe that individuals suffering from gastrointestinal disorders could greatly improve their life by eliminating coffee. I also understand that making such claims are “fighting words” for those who love their daily brew. Although uncomfortable and challenging to give up, consider the potential hindrance coffee and caffeine poses for healing. It may be your answer and missing ingredient to feeling better. Best of luck. Sources: Active Wellness By Gayle Reichler MS RD CDN, page 12 Disease Prevention And Treatment by Life Extension Foundation, page 739 Textbook of Natural Medicine Volumes 1-2 by Joseph E Pizzorno and Michael T Murray, page 433 Caffeine Blues By Stephen Cherniske MS, page 10 Lane, J.D. 1994. Neuroendrocine Responses to Caffeine in the Work Environment. Psychosomatic Medicine. 546:267-70. Rao, S.S., Welcher, K., Zimmermn, B. and Stumbo 1998. Is coffee a colonic stimulant?
  8. This recipe comes to us from Betty Doubravsky. My wife entered this in the Dolores County Fair here in Colorado and won three ribbons . - James ¼ cup salad oil ( I use olive oil ) 1 beaten egg ½ cup milk 1 ½ cup gluten-free flour* plus 1 ½ teaspoon xanthan gum ¾ cup sugar 2 teaspoon baking powder dash of salt Combine salad oil, egg, and milk. Sift dry ingredients and add, mixing will. Pour into greased 9x9x2 inch pan. Sprinkle with Spicy Topping* and bake at 375 for about 25 minutes. * Spicy Topping: Combine ½ cup gluten-free brown sugar, 2 tablespoons gluten-free flour, 2 teaspoon ground gluten-free cinnamon , 2 tablespoon melted butter, ¾ cup broken nuts (your choice ). This is best fresh, however if any of it does make it through the first day, it never makes it through the second.
  9. HI, I am new at this site. I decided to do a self diagnose myself, as I was having many many issues and talked with several people that suggested going gluten-free and see if I still had issues (headaches, joint pains, stomach issues, rash ~ to name a few). Anyways, it has been 2 months and with the occasional cross contamination problems, all seems to be going good. I do have a question ~ I have NOT mastered the eating out 100% and would LOVE to be able to stop and grab a cup of coffee. I used to go to 7-11 or WaWa ... but I've been to nervous to. Where would anyone recommend me grabbing a quick cup? Thanks, Maddy.
  10. Celiac.com 07/30/2014 - Seattle resident and former Starbucks employee Dan Belliveau has launched what might be the perfect startup for a city steeped in coffee culture. Belliveau’s, working with the company, Coffee Flour, has developed a way to mill the cherry pulp waste into a gluten-free, protein-rich flour. The process involves taking the cherry pulp that remains when coffee factories separate the fruit from the bean, and milling the pulp into a gluten-free flour. Belliveau was working as a local supply chain consultant when he hit upon the idea of using the coffee bean waste to make gluten-free flour. He has since teamed with another former Starbucks employee, Ken Poppe, now the U.S. country head for the Invention Development Fund (IDF) at Intellectual Ventures. Poppe helped Belliveau to raise the capital to turn his idea into a business reality. "That's where IV started to take an active role in terms of doing lab analytics and creating a patent strategy so he's protected," Poppe said. What do you think? Would you try gluten-free flour made from the husks of coffee beans?
  11. So it seems no matter what gluten-free brands I try I still get that awful bloated want to die feeling from coffee, trail mix and protein shakes/meal replacements. Anyone having the same issues? I get really busy at work and need to find snacks and some sort of drinkable meal to get me through without a reaction. I've tried the gluten-free slim fast, ensure, designer whey, special k....all the same effect. It also happens with my coffee even though my creamer is gluten free. Trail mix is a weird one for me because I can eat dried fruits fine, so maybe the plant the nuts are processed in? I'm really beginning to despise eating...it's just a never ending battle just to feel normal! help please
  12. Hi, My dietitian has once told me that the hot coffee cups (that are served in Starbucks etc) contain gluten in their edges. Do you have problems with it? I keep ordering coffee in mugs ever since, but I can not have coffee to go obviously. I have been diagnosed celiac 5-6 months ago insidentally and I do not have symptoms, so I am afraid I am getting glutened without knowing.
  13. I never had a desire to eat cupcakes, until I went gluten-free. And now that I can't eat them, I crave them like crazy. Of course, it doesn't help that cupcakery's are popping up everywhere as the new food craze. This is a cupcake recipe that is free of most common allergens. It is gluten-free, nut-free, corn-free and vegan. To also make this beet/cane sugar-free I will be experimenting with this recipe using agave syrup in place of sugar. While I don't drink coffee, I am a sucker for coffee flavored sweets. However, if you are not a coffee fan, you can replace the coffee with chocolate, vanilla, or some other flavor that you prefer. To make cupcake batter, whisk together the following: ¾ rounded cup sorghum ¾ rounded cup tapioca starch (you can also use potato or cornstarch) ½ cup unsweetened cocoa powder 1 teaspoon baking powder 1 cup organic cane sugar ¼ teaspoon sea salt 1 teaspoon baking soda 1 teaspoon xanthan gum Add in and beat the following until smooth: 1 cup warm coffee (not too hot) 2 teaspoons vanilla extract 1 tablespoon Egg Replacer, mix with ¼ cup warm water 3 tablespoons olive oil ½ teaspoon rice vinegar Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth. Using an ice cream scoop, drop the batter into the cups and smooth the tops. Bake in the center of a preheated oven till done-approximately 20 minutes. Cool the cupcakes on a wire rack. Frost when completely cooled. To Make Coffee Icing: 1 ¾ cups confectioner's (powdered) sugar 3 tablespoons shortening 3 ounces cold coffee, as needed 1 teaspoon vanilla Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed. Beat until smooth. For a thicker frosting add more confectioner's sugar. Chill the frosting before using it, approximately 1 hour. Frost the cupcakes and enjoy!
  14. This recipe comes to us from Joanne Rogers. It is also very good with blueberries instead of the rhubarb. ½ cup margarine 1-½ cups white sugar 1 teaspoon vanilla 1 egg 2 cups gluten-free flour mix (e.g., B. Hagmans) 1 teaspoon xanthan gum ½ teaspoon salt 1 teaspoon baking soda 1 cup milk 2 cups chopped rhubarb Topping: ½ cup brown sugar ½ teaspoon cinnamon Mix margarine and sugar together; beat in egg and vanilla. Mix in dry ingredients followed by milk, then finely chopped rhubarb. Pour into greased pan then sprinkle mixed topping on top. Bake in 9x13 inch pan at 350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8 inch pan.
  15. I'm new to being gluten free. Luckily, I believe that I only have a sensitivity as opposed to celiac, but I'd like to be completely gluten free regardless. I am a big coffee drinker and have recently been spending too much money on coffees at McDonalds on the go. I am able to make coffee from home sometimes but not often (I've been using the Folgers Selections? - Mocha, Vanilla Biscotti flavors which I was told are gluten free?). I'd like to switch to a cheaper but safer 'on-the-go'/fast-food coffee. I was thinking about BP or Subway ? I remember that gas stations usually have something cheap. Unfotrtunately, I like a lot of extras for flavoring (mochas, etc.). So what else do I need to watch for with those? Thanks
  16. 4 egg whites -- whip till stiff, but not dry 4 egg yolks -- beat till light and creamy 1 cup sugar beat in to yolks Add to yolk mix: 1 cup potato or rice flour 1/8 teaspoon salt 2 tablespoons lemon juice 1-½ tablespoon vanilla Topping: ½ cup brown sugar ½ teaspoon cinnamon ½ teaspoon cocoa ½ cup rice flour ¼ cup chopped nuts 3 tablespoons butter Fold egg whites into the batter. For topping, blend softened butter with sugar, nuts, cinnamon, flour, cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes. Version #2: In a classic mother-daughter moment, I wanted to make the coffee cake for my mom over thanksgiving. She had to help, and then tinkered with the recipe a bit, so this is what Ive now ended up with ... the blend of flours really makes a difference and I think the extra egg-and-a-half [?] has made it more moist. Traceys Variation on the Shipman Coffee Cake: 5 egg whites -- whip silly 5 egg yolks + 1 total egg -- beat till light and creamy 1 cup sugar -- beat in to yolks Add to yolk mix: ½ cup Lentil bean flour [from Indian grocer] ½ cup rice flour 1/8 teaspoons salt 2 tablespoons lemon juice 1-½ tablespoon vanilla splash of Baileys * Topping: 3 tablespoons butter, melted impatiently in a skillet ½ cup sugar a whole bunch of cinnamon ½ cup rice flour 1 cup chopped nuts Fold egg whites into the batter**. For topping, blend softened butter with sugar, nuts, cinnamon, flour cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes. *Yes, I did call Baileys and they assured me their Baileys + Cream is totally gluten-free ** mom would like it known that folding egg whites into batter is a lost art form. Impatience does not work here, or else youll poof all the air out the egg whites. Shes convinced that if you take the time and do it right, young lady that the coffee cake will poof to well over 4 inches. With the kitchen gods on her side, her patient folding resulted in a nearly 5 inch tall coffee cake that spilled over and trashed her brand new oven. [size does matter ] *** for leftovers -- if any -- wrap in wax paper, then a Ziploc baggie to keep in moistness. Enjoy!
  17. I am always searching for breakfast recipes good enough to serve to overnight guests and easy enough to make just for my family in a morning rush. This breakfast cake fits the bill, and also pleases my picky (especially in the morning!) kids. I have used some mesquite flour in this recipe because I love the subtle chocolate tones it imparts, and its added nutritional value doesn't hurt either! However, if you are not a morning person, and are looking for simplicity, just use a full portion of my all purpose flour mixture -- it's delicious that way as well! Gluten-Free Coffee Cake Gluten-Free Coffee Cake Ingredients: 1/2 cup butter or Earth Balance Buttery Sticks (room temperature) 1/2 cup packed light brown sugar 2 large eggs 1/2 cup black coffee 1 cup mashed ripe bananas (approximately 2 bananas) 2 tsp. gluten-free vanilla extract 2 tsp. pumpkin pie spice 2 cups Jules Gluten Free All Purpose Flour* 1/4 cup mesquite flour (or Jules Gluten Free All Purpose Flour) 2 tsp. gluten-free baking powder 1/4 tsp. baking soda *(Jules Gluten Free All Purpose Flour can be made following the recipe for my homemade flour found in my books or on my website in various media links. It is also available pre-mixed at http://julesglutenfree.com) Streusel Topping (double if you really like your Streusel!): 2 Tbs. softened butter or Earth Balance Buttery Sticks 2 Tbs. light brown sugar 1/2 tsp cinnamon Directions: Preheat oven to 350 F (static) or 325 F (convection). Oil or spray an 8 x 8 baking pan. Sift the dry ingredients together and set aside. Mash bananas in a medium-sized bowl, pour coffee over the bananas and set aside. Beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs and vanilla and combine well. Mix in the mashed bananas and coffee, then gradually stir in the dry ingredients, mixing until thoroughly combined. Pour batter into the prepared pan and set aside. In a small bowl, stir together the topping ingredients. Drizzle over the cake, then cut through the topping with a knife in a criss-cross fashion lengthwise, then cross-ways. Bake for approximately 40-45 minutes, or until the edges are lightly crisp and a cake tester inserted in the middle comes out clean.
  18. This recipe comes to us from Chris Spreitzer. 1 cup softened butter or margarine 1 cup sugar 3 eggs 1 cup sour cream 1 teaspoon gluten-free vanilla extract zest of two medium lemons juice of one lemon 2 ½ cups gluten-free flour mix 1 ¼ teaspoon xanthan gum 2 ½ teaspoon baking powder 1 teaspoon baking soda 1/8 teaspoon salt 2 cups fresh blueberries Topping: 1 cup chopped pecans ½ cup sugar 1 teaspoon cinnamon Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gluten-free flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9x13x2 glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 for 35-40 minutes or until cake tests done. Yield 16-20 servings.
  19. Cake: 1 ½ cups thinly sliced peeled Granny Smith apples 3 tablespoons brown sugar 1 tablespoon lemon juice ½ teaspoon ground cinnamon 1 cup Betty Hagmans Four Bean Flour Mix ½ teaspoon baking soda 1/8 teaspoon salt ½ teaspoon xanthan gum 1/3 cup granulated sugar 2 tablespoons butter, softened 1 large egg 1 teaspoon vanilla extract ½ teaspoon almond extract ½ cup low-fat buttermilk Cooking spray 2 tablespoons sliced almonds Glaze: ¼ cup sifted powdered sugar 1 teaspoon low-fat buttermilk ¼ teaspoon vanilla extract 1. Preheat oven to 350 degrees 2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool. 3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition. 4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. 5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and ¼ teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).
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