It's a party

And it's graduation time. My brother graduated from high school yesterday. So of course with big events like this come the parties. Well yeah I basically can't eat anything at parties ever so I made my own food. This is "Wonder Cake" from The Kid-Friendly Food Allergy Cookbook. It's gluten, dairy and sugar free. My brother is currently living sugar free so I wanted to make a treat for him that he can eat. So needless to say the cake turned out pretty well. The texture was moist and fluffy. A little crumbly like all GF things are. Then I made royal frosting in his school colors for people who eat sugar. The weird thing was the recipe called for olive oil and not vegetable oil. I could kind of taste the olive oil and it was kinda gross. So maybe next time I'll make it with just vegetable oil. Anyone have any thoughts?

Wonder Cake
1 egg
1/3 c each honey and molasses (I only used honey)
6 TB olive oil
1 3/4 c rice flour
dash of salt
2 ts cinnamon (I used 3)
2 ts baking powder
1/2 ts baking soda
1 cup apple juice
1 small apple, chopped
1 small pear, chopped
1/2 c raisins (I used Craisins)

Cream the egg. Blend in honey, molasses and oil. Add the flour, salt, cinnamon, baking powder and soda. On low speed mix in the juice. Stir in the chopped apple, pear, raisins. Pour into a parchment lined 8 or 9 inch cake pan. Bake in a 350 degree oven for 45 minutes.

Royal Frosting
1 egg white
1 3/4 c powdered sugar
2 TB water

Mix all together. Add more powdered sugar/water if needed. Can add food coloring.


I also needed to make something with substance to eat for dinner. So what better than quinoa?! I actually had this recipe for lunch at PCC last week. I immediately tried to find the recipe online when I got home. I came up with one pretty close. It's really easy and doesn't call for many crazy ingredients. Remember you can buy some them in the bulk section. Pumpkin seeds, quinoa, pepper. Anyways, the salad turned out really well, my family was impressed. And it's just super healthy and makes you feel good! Oh the perks of being gluten, dairy, meat free!

Aztec Quinoa Salad
1 cup quinoa, well rinsed
1 cup thawed frozen corn kernels
Juice of 1 lemon
1 tablespoon olive oil
2 or 3 scallions, minced
1-pound can pinto, pink, or kidney beans, drained and rinsed
1 heaping cup diced canned tomatoes (I used 1 fresh)
1 tablespoon apple cider vinegar or balsamic vinegar
¼ cup chopped fresh parsley
Freshly ground black pepper, to taste
1/2 c Pumpkin seeds

Optional:
Black olives
1 medium red bell pepper, cut into strips

Bring 2 cups of water to a boil in a heavy saucepan. Add quinoa and simmer gently, covered, for 15 minutes. When the quinoa is done, remove it from the heat, fluff it with a fork, and transfer it to a mixing bowl. Combine the quinoa with the remaining ingredients and toss well. Also good when served chilled.