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Gluten-Free Strawberry Cobbler Cake


Dear Gluten-Free Goddess,

Not another strawberry recipe. Please. And a cake recipe at that? Pfffft. I've had it with all your so called strawberry deliciousness. Will you just get over it already? (What do you think this is, strawberry season?) I'm totally bored with the whole strawberry thing. Good Gracious Lord In Heaven.
Where the bleep are the broccolini recipes? The watercress and sardine tarts? The marinated scapes, head cheese, and tripe? Where's your squid ink linguini recipe? And croissants! I can't find them anywhere.
And must I beg you for boutique bean recipes? You of all people- living in your precious New Mexico desert. Or have you moved to Hollyweird now (that figures). I need boutique heirloom bean recipes. I need my daily local vegan fiber, if you get my drift.

Hmm? None of the above?
Figures.
But I forgive you, I guess. You're only human. You're not an actual living breathing goddess as I'm all too sure you're aware. Right?
So I say this with love--- and I'm your biggest fan, by the way. I've even won a recipe contest or two using your recipes. How cool is THAT?

I have a question for you--- since you are such a know-it-all maven.

Hope you don't mind helping me out here. I know you're probably super busy and all, but. I guess I feel I'm entitled. Because I'm such a fan. Here goes.
Why does gluten-free vegan baking suck rocks?
I mean, just in a general kind of way. It really, truly sucks!  I'm not exaggerating or indulging in hyperboloid or whatever you call it.

I'm having some trouble lately. I followed your directions. Well, mostly. I did change a few ingredients. Because you use WAY TOO much sugar and fat.  So I took out the sugar. And most of the fat. I used prune puree and mashed black beans. And I switched the starch to teff flour to increase the protein ratio. I threw in boiled flax gel. But still.

It turned out well, just icky.

Maybe it's the whole weird flour thing. The kids (spoiled brats) won't eat that quinoa stuff. And my husband can't stand the smell of buckwheat flour. And don't even mention tapioca. Not in this house.

And while we're at it? Some friendly advice.

Can you just skip the unbearable intros? You're so self-satisfied. Could you be any more full of yourself? And keep your political insinuations to yourself too, wouldja please? Not everyone is a bleeding heart rainbow diversity blah blah tree hugger believing in HOPE and peace and equal rights and affordable health care like you.

Some of us actually uphold the family unit as God intended. We honor the sacrament of marriage. Well, the 45% of us who don't end up in divorce court do, anyway. After all, this is a FOOD BLOG. Isn't the RECIPE the point? A sincere piece of advice--- just post the recipe. Please. Nix the philosophical stuff. I don't really get it anyway, what you write. And I'm sure I'm not alone in this- your writing is a little weird and I'm almost certain it's subversive in some sorta artsy feminist manifesto way.

Oh, and one last request. Aside from the whole vegan batter looking like snot thing. What the hell is xanthan gum, anyway? And which store in my town carries it?

Looking forward to hearing from you ASAP!

Betty Nudnik
PS: By the way, I decided last night to start my own gluten-free vegan baking business. My goal is either to start up a bakery or be a personal gluten-free vegan chef. I figure I'm getting to be such an expert on this gluten-free baking thing, I might as well get PAID for it. So thanks for all your recipes! I'll be using them. Thought you be honored to know this!



Gluten-Free Strawberry Cobbler Cake
This rustic strawberry cake is tender and delicious.

Gluten-Free Strawberry Cobbler Cake Recipe


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.


For the strawberries:

1 heaping pint of fresh strawberries, washed, patted dry
A sprinkle of lemon or lime juice
2 tablespoons organic sugar

Dry ingredients:

2/3 cup certified gluten-free cornmeal
1/3 cup GF buckwheat flour, GF 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 organic light brown sugar, packed
Pinch of nutmeg- just a hint
1/2 teaspoon ground cinnamon

Wet ingredients:

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 raw organic agave nectar or honey
2 teaspoons bourbon vanilla extract
Egg replacer for 2 eggs- I used Ener-G Egg Replacer whisked with warm water
Organic raw sugar for the top, if desired (it makes a lovely crunchy top)

Instructions:

Preheat the oven to 350ºF.

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 over-beat (it isn't necessary).

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 consuming.

Makes about 8-10 wedges.


Recipe Source: glutenfreegoddess.blogspot.com

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46 comments:

  1. But I love your intro's!

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  2. you crack me up!!! tooo funny gal! I love a laugh with my food blog thank you very much!! That looks like one FANTASTIC rustic cobbler cake BTW!!! I love a "rustic" anything, even if it means i'm just making up something that I screwed up earlier! lol this look delish!!

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  3. Love the crusty top on that cake! Yum! I'd be missing beer, too, if faced with marinated scapes and tripe!

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  4. I just can't get into the crazy flours. I tried. I just can't do it. I am pretty much a die hard nut flour person now. Elana's Pantry is my life saver. I'm just now trying to figure out how to do a low/no sugar strawberry filling to put in her pie crust. I might have to borrow some ideas from this recipe!

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  5. Mmmmmm! Strawberry season is just beginning in Canada. This recipe looks like the best one yet. Keep the strawberry recipes coming! Please!

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  6. This looks so delicious and right up my alley (read: this looks like something "rustic" enough that even I could pull it off and have it come out ok). I love the taste and feel of whole grains too so I will have to try this one.

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  7. So funny, and so delicious looking. I never get tired of all three of those words: Strawberry, Cobbler, and Cake. And I love a crusty top too.

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  8. the pictures are definitely enough to make me want to try this one! they look incredible! i love that you post with the foods of the season... i've had all of these strawberries and have been trying to come up with various things to do with them :)

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  9. What a great intro, and what a great looking cake too!

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  10. LOL at: "I followed your directions. Well, mostly. I did change a few ingredients." I totally feel that one!

    The cake looks delicious. I wish strawberries hadn't gone out of season here three months ago, but I may have to give in and buy some imported ones just to give this a try.

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  11. Diane- :)

    Carrie- Rustic rocks. And thanx! ;)

    Paula- Crusty is good- it's very much like a muffin top. Without the bulge. ;) (And you and me both, Sistah- hehehe!)

    Zebe912- Almond flour is fab, no doubt. I have earlier recipes here featuring almond flour (before I discovered I was allergic). Peruse the dessert archives.

    Jess- Happy to have another strawberry fan with whom to share my strawberry love! :)

    Amy- If you like whole grains and rustic, you'll like this recipe. It's quite different from the usual cakey cake.

    Sher- Thanks, Darling. Those three words? Among my faves, too. ;)

    bbg.- Exactly! I had a pint of over-ripe berries waiting for me to come up with a recipe. Then inspiration struck. ;)

    Kalyn- Thank you. These desert recipes are killing my waistline, however. I'm about to go all South Beach. Lucky I have you to guide me- with all your fabulous South Beach recipes!

    SusanV- This cake might be worth it. You'd never guess it's vegan. And I've been reading all kinds of pros and cons about eating only local. It's complicated.

    When you figure it out, let me know. ;)

    xoxo

    Karina

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  12. Sorina12:19

    It look's to good to be through I am definitely going to try this

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  13. Yeah, well, I just posted a strawberry recipe, too. I'm not over it yet, either. Although I'm totally addicted to rhubarb mixed in with the strawberries.

    Very cute post! I laughed out loud. And almost choked on my berry cobbler.

    Melissa

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  14. Karina - I'm curious: what are the cons to eating local? (besides never seeing a banana again unless you live in mexico)

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  15. Rustic is my name for "it doesn't look the way it's supposed to..."

    Rustic rules!

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  16. I'm sooo looking forward to trying this with raspberries and blueberries too... Thanks for the great recipe :)

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  17. Karina you made my (crappy) day yesterday when I read this post. I admire your disposition and your motivation/skill to bake such delicious screen-lickin' great dishes...

    but please, please tell me how you are able to resist the urge to gobble up all the fresh berries before you bake with them? Fresh berries have a short half life at our casa and I can't quite figure how to make them last long enough to use them in a recipe (other than good ole face-stuffing) :)
    xoxo
    Cindalou

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  18. Nice looking cake!

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  19. martin12:26

    What I'd like to see? Your recipe for sardine stuffed tripe served on a bed of broccolini linguini in squid ink sauce with a watercress salad and a side of boutique beans, preferably Anasazi and a home brewed beer. Gluten free. Get on it, would ya?

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  20. LOL.... funny post. This rustic strawberry cobbler looks great. Love the darkness of the cake.

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  21. That was hysterical! Only...I have to admit...I AM kind of sick of the strawberries. I LOVE fresh strawberries, but baked strawberries really turn me off. MMMMM, I'm thinking cherries, yeah, that's the way to go! :)

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  22. Sorina- Thanks!

    Melissa- Ha! Thanks- and yay on the rhubarb. Love it. Though I haven't seen once stick of rhubarb here. Weird.

    kmo- Cons for me are complicated by multiple food allergies and how rural we are. To buy at the Farmer's Market I must drive for two hours (there and back); when in 30 minutes (15 both ways) I can buy organic carrots, lettuce and potatoes from California at Walmart. (Now- please know, I am NOT a Walmart fan, but I also don't feel quite right about spending two hours driving to and from Santa Fe more than once a week.)

    Eating local here means no salmon (one of my few choices for protein), no olive oil (the only oil I can handle), no rice (gotta have my rice) or bananas (one of the few fruits I can eat). It would also mean no gluten-free flours (aside from cornmeal- which local grinders have told me is not GF due to cross contamination).

    What I can get locally is not often organic- and it's mostly beans (I'm allergic to beans), eggs (I'm allergic to eggs) and pine nuts (allergic). Corn and apples- those I can eat (but they're not organic).

    So it's complicated. I like the concept of supporting sustainability and local farms. Doing that where we are and keeping organic and safely fed (due to food allergies) is sticky at best.

    I think it will be easier in California. I hope, anyway.

    Thanks for the question! ;)

    Milhan- Rustic is often my saving grace, too. ;)

    Patty- My pleasure- it would be fab with blueberries.

    Cindy- Thanks, Darling. How do I do it? I buy two. One pint for baking, one for smoothies and snacking. ;)

    Kevin- Thanks so much!

    Martin, Darling I'm on it. ;)

    Parker- Muchas gracias! Me too.

    Foodallergymom- Thanks! Blueberries?

    xoxo

    Karina

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  23. You can never have too many strawberry recipes. I repeat: You can never have too many strawberry recipes. Especially when they're as delicious as this one!

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  24. Dear Susan- I couldn't agree more! Keep the strawberry recipes comin'! :)

    Karina

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  25. Carol22:40

    A question about the flours in this recipe: Does it need to be the buckwheat/white rice combination OR the brown rice/sorghum? Could I use buckwheat and sorghum?

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  26. Carol- Whatever combo works for you. Buckwheat would work with sorghum, I imagine. Why not? Yum.

    Let me know what you try.

    Karina

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  27. Carol09:37

    I tried the recipe ... rustic is a great way to describe it!

    The buckwheat and sorghum combination worked fine. Well, considering that I don't know how it tasted with rice flour. And, given that strawberry season where I live is in January.
    In fact, the whole thing morphed a time or two into sugarless banana muffins and I'm having a hard time not eating them all in one sitting.

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  28. allie22:15

    wow! I made this cake last weekend for a large family birthday party, for about 20 people - everybody absolutely loved it, no one noticed any difference from a regular flour cake, and it was a big hit! Thanks!

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  29. Aha! I just came home from the store with strawberries, which I felt compelled to buy for no apparent reason (even though I was shopping strictly for tonight's grilling-out- with-lots-of-family-company dinner, including ice cream for everyone but moi). Destiny, clearly. xo :-)

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  30. Hahahaha, the intro to this recipe is awesome! I always love it when people try to "healthify" recipes in ways that are totally unrealistic (I just took out all the sugar and fat and didn't replace it with anything!) and then complain about the results. :) If you want a sugar-free, fat-free snack, eat some carrots rather than trying to make a "cake"! :)

    The strawberry cake looks AWESOME! Yum. :)

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  31. Hi Karina, may I add something to your list of cons to eating local? Sometimes, the smallest carbon footprint for a particular food is the one that's produced/grown farther away. Local soils, for example, may not be as fertile, and thus take more fertilizer to produce an equivalent amount of food. Of course there's lots of reasons to buy locally produced food, but it's a complicated matter in any case.

    We picked our first blueberries today! I'm not quite finished with strawberries yet, and may have to make this cake just because it looks so good, but I see blueberry pancakes on the breakfast table any day now!

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  32. I just so happen to have all of the ingredients in the house. My corn meal isn't stone ground, but it should do. I may just have to bake this tomorrow.

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  33. /snort
    "some sorta artsy feminist manifesto way"
    roflmao

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  34. I made this with local nectarines and peaches. I added a bit of chopped crystallized ginger. Wow, fantastic!

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  35. Do keep writing those Intros! Your prose is so alive, so creative, so delicious--just like your recipes!

    And for more tasty Karina prose, read her beautifully written/painted book, Aftertaste in Exile. I love this little book!

    Pamela

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  36. Hi Karina,

    I laughed out loud this morning reading your post, since I LOVE everything about your blog that Ms "B Nudnik" doesn't! It was especially funny to read about the substitutions, since, of course, any time I have to do that for my own reasons I KNOW I'm on my own, so to speak. . .you just really captured the essence of food blogging and us commentors in such a great way. . .and the cake looks wonderful!! (I'm still stuck on strawberry-rhubarb from my neighbor--and banana fruit crisp--talk about a melange of local, regional and global!!

    I agree that issue is complicated, especially for those of us with food allergies and intolerances, so I go for what I can do, in my garden and locally, and bless all the people that bring me the rest of it from around the country and around the world. I agree with MaryG that the carbon footprint in fertilizers and even raising animals and so forth can outweigh the fuel for travel time it takes something less intensive to get to us. At least I've read about studies that show that. So it is complicated. . .maybe we just try to eat in season and do both as consciously as possible.

    Anyway, thanks for your great wonderful blog, insights, humor, kitchen wisdom, world wisdom, ardent love of strawvberries, and all else!!

    xoxo

    moonwatcher

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  37. I loved the humor in the intro. While I can't eat strawberries I still save the recipes. Knowing that most recipes can be adapted to use other fruits or maybe I'll make them for friends and family who can eat the things that my body won't tolerate.

    Btw... friends in California say that the local farm markets are wonderful! Here on the East coast the markets very much depend on where you are.

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  38. Agreeing with comment #2 - You crack me up!

    Never too many strawberries, the season is rather short after all!

    Not that the cake isn't already hearty enough, but can you use brown rice flour? It is what I keep on hand. Thanks!

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  39. This is seriously the best post ever!
    And the cake looks great too!

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  40. Whoa!Talk about a strawberry hater. Gluten free is tough, you just have to make it work in the kitch the best you can. How can you hate on something so delicious! Karina you always have the BEST recipes and I love reading your intro's/little stories. Keep doing what your doing, whatever it is, it always tastes good!

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  41. Karina,

    I just wanted to say, simply, that we love you. You will always be our gluten-free guru.

    With adoration,

    Maya and her Kids

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  42. Dear Karina,

    You are such a life saver. I tried quite a few recipes already and everyone always loves it! I follow GF/CF/Soy Free diet and I seriously don't know what I would do without you.
    I am planning to try this beauty this week. Cannot wait! :)

    Thank you for all you do.

    Best wishes,

    Sasha

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  43. judie16:32

    After a week of scary health crises and who kinows what next b nudnick was EXACTLY what I needed. Made me laugh ,thanks for that and keep feeing us all, heart,soul and vody.

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  44. thanks for that
    i laughed right out loud, with full-on eye crinkle and gaping maw! XD
    it was such a good laugh i can't even feel guilty about being glad that some nudnik made you mad -- oops!

    and thanks for the baking guidance
    i've been lurking for months & after 2 years gf, i'm finally willing to bake again . . . with your help, that is.

    so, off I go to invent my recipe for heirloom cherokee wax bean & gai lan cobbler, and of course, to work on my various artsy manifesti!

    cheers

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  45. Anonymous19:18

    This was so good! Thanks so much! So moist and yummy, next time I'm adding more strawberries, but still SOOO delicious!

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