I had many requests from readers for more gluten free recipes and I certainly welcome them. Recently I have read widely on the subject and I want to know more about it. Why are so many people gluten intolerant/sensitive these days? A clue can come from our genetically modified modern flours with mutant seeds bathed in chemicals, pulverised and then bleached. That stuff isn't going to nourish our bodies but will just make us ill. There is lots to say on the matter.
My aim is to make easy and simple gluten free recipes that can be made on any day of the week without the need for particular skills. I am no chef myself, just a self taught housewife who enjoys feeding the family without having to rely on ready made meals.
Cooking is all about trial and error. You try and fail then try again until you master the art of cooking and believe me it is not so hard as long as you are having fun whilst you are doing it.
I am very pleased with this apricot cake. Wheat flour has been substituted by ground almonds and rice flour and I have added natural yogurt to make it more moist. These days you should easily be able to find rice flour in supermarkets too or at least in good health shops.
Use any fruit you like, you could use peaches, prunes, cherries.. there is so much on offer at this time of year.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
In a bowl put the rice flour, ground almonds, salt, oil, baking powder, sugar and mix.
Incorporate the eggs and the yogurt.
Wash the apricots and chop 5 of them then add them to the mixture and stir.
Pour on a greased round baking tray (measuring approx 22 cm or 8.6 inch diameter).
Cut the remaining 4 apricots into halves, remove the stone and place them on top of the mixture. Sprinkle with brown sugar and cook at 180C or 350F for 40 minutes.
As the flour and the yogurt come from the UK I am entering this to Shop Local.