Cherokee Huckleberry Bread
*Oklahoma Huckleberry/Blueberry Season*
2 1/4 Cups all-purpose Gluten Free Flour (Reserve 1/4 Cup for coating berries)
2 Teaspoons Baking Powder
1 Cup White Granulated Sugar
1 Stick Melted Butter ( 1/2 Cup)
1 Cup Milk
3 Eggs Beaten
2 Cups Huckleberries washed and stemmed ( or Blueberries )
Preheat oven to 350*
In large mixing bowl, whisk together 2 Cups of the flour, baking powder, and sugar. Then add melted butter, milk and beaten eggs. Mix ( by hand or with mixer) until batter is smooth and all dry ingredients are gone. In a small bowl sprinkle fresh berries with the ¼ cup of flour, turning them over by hand so you don’t mash them, completely coating berries with flour. Lift berries out of the excess flour and place them into the batter. Gently fold berries into batter. Then pour batter into a buttered 10 inch cast iron skillet. Bake for 40 – 45 minutes or until bread is set in the center and brown. If you want additional browning on top place under broiler for about 1 minute. Remove from oven, let cool and serve. We like to dust each slice with a little powdered sugar, or eat it with ice cream.
Gluten Free Orange Cream Cake
2 Cups All-purpose Gluten free Flour ( I use Tom Sawyer/ Betty Crocker Gluten Free flour mix with xanthan gum already added)
2 Cups White Sugar
2 Teaspoons Gluten Free Baking Powder
1 Teaspoon Baking Soda
8 oz. additive free Cream Cheese softened ( I use Philadelphia brand)
1 Cup additive free Orange juice ( with the pulp)
Zest of 1 Orange
1 Stick Melted Butter
3 Medium Beaten Eggs
Preheat oven to 325*F.
In large mixing bowl, whisk together all dry ingredients. Then add cream cheese, orange juice, the orange zest, butter, and beaten eggs. Fold together liquid and dry ingredients, then mix well until large lumps are dissolved. There will be small lumps from the orange pulp and zest. Let batter rest for 10 – 15 minutes, then pour into a greased and floured 9×13 inch baking pan. Bake for 30 – 35 minutes or until center is set and tooth pick inserted into center of cake comes back clean.
Let cake cool and then poke holes into cake about an inch apart with the end of a chop stick or wooden spoon handle. Pour orange glaze ( recipe below) over cake until completely covered. To decorate top with orange slices, or GF orange candies. This cake is better served Cold.
2 Cups Orange juice
4 Cups Powdered Sugar
8 oz. additive free Cream Cheese
2 drops GF Red food Coloring (I use Gluten Free AmeriColor)
In food processor add all ingredients and blend until completely smooth.
Note: if you can find Blood oranges, you may omit the food coloring. The Orange juice in the cake and glaze will amount to about 4-5 oranges depending on their size.
Peach Mango Cake
1 pound bag of thawed, frozen Peaches ( no juice or sugar added)
1 stick of sweet Butter ( not salted)
2 Tablespoons pure Lemon juice
2 ½ Cups Gluten Free Oat Flour (Bob’s Red Mill) You can substitute coconut, or quinoa flour, but be aware, quinoa has a slightly bitter flavor and the coconut flavor will over power the peaches.
¼ Teaspoon xanthan gum
1 Teaspoon Salt
½ Teaspoon Baking Soda
2 Teaspoons G F Baking Powder (or 1 Teaspoon Double action Baking Powder)
¾ Cup White Granulated Sugar
¾ Cup Stevia Sweetener
1 Cup hot tap water ( not boiling)
2 – 15.5 oz. Cans of sliced Mango, with only sugar and citrus acid added, and no other preservatives. I used Dole ( You can use fresh if you can find it, this time of year fresh Mango is hard to find in our area)
Preheat oven to 350* F.
In food processor chop peaches into chunks, add eggs, butter and lemon juice and blend again, just to beat the eggs. In separate bowl whisk together flour, xanthan gum, salt, baking soda, baking powder, sugar and sweetener. Pour flour mixture into food processor and pour hot water over flour. Gently pulse blender until flour is incorporated. Process only until all ingredients are blended. You can let this batter set for a while if you want, but with the peaches added it is moist and not very grainy if you go ahead and bake it. Pour batter into 9×13 inch, greased and GF floured baking pan. (for cakes I would rather use additive free powdered sugar, to flour cake pans). Bake 30- 35 minutes or until cake is done and browned around the edges.
When ready to serve top with sliced mango. You must refrigerate any left over cake.