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Gluten-Free Strawberry and Ricotta Cakes

7/21/2013

6 Comments

 
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These  ricotta cakes are gluten and sugar free. They are light, fluffy and truly deliciously. Because they are cooked with rice flour, not a regular all purpose flour, the taste of ricotta is quite obvious. You  should totally make these cakes on this Sunday morning. They are a great  accompaniment to coffee or tea. I am pretty sure you're going to love them as much as I do.

Ingredients for 10 cakes:

3/4  lb. ricotta 
3/4 cups (14 tbsp.)  gluten-free rice flour and 2 tbsp. for coating
2 tbsp. honey
1 egg 
½  tsp. baking powder
10 medium strawberries, chopped

In making these cakes I used a part skim ricotta, organic strawberries and honey.

Mix all ingredients (ricotta, rice flour, honey, egg, and backing powder) together, then add strawberries and mix them gently. When you are ready to cook, put rice flour on a plate. Shape the cake mixture into 10 cakes. Dredge both sides of each cake in the rice flour. Put two tbsp. of oil in a large skillet over medium heat. When the oil is hot, gently lay cakes into the skillet and cook, undisturbed, until cakes are browned on the bottom, 3-4 minutes. Turn them over, and cook for another 4-5 minutes. Adjust the heat as necessary. Transfer cooked cakes to paper towels to drain. Add 1 tbsp. oil to the pan and repeat the
process. 

I served them with homemade strawberry jam and fresh strawberries. 
Sincerely yours,
Nellie
6 Comments

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog