JoAnna's Ginger-Lime Carrot Cake with a TWIST!

Hello all I'm pleased to be releasing my ginger lime carrot cake with a twist this is one of our family favorites! :) This Cake was created in Honor of my 4th Child's Birth! Sweet Gabriella Mama love you~ :D

         JoAnna's Gluten Free Ginger-Lime Carrot Cake with a TWIST!! :D

Another Variation : Lemon Spice Carrot Cranberry Cake

**This Recpe is featured also on: .nourishingtreasuresmake-your-own-monday-link-up

Coyprighted 2009-2012 JoAnna L McGarvie

JoAnna’s Gluten Free Quick Allergen Free No Need to Rise Bread: (WITH OPTIONS AND VARIATIONS)

Hello All I am so pleased to release this recipe , It has been a few years in the making , notes after notes and alterations, We use these for our staple everyday breads! :) I do find that if you make one loaf at a time it seems to come out better, just fyi! :D ENJOY AND HAPPY EATING!

JoAnna’s Gluten Free Quick Allergen Free No Need to Rise Bread: (WITH OPTIONS AND VARIATIONS)

If using a bread machine use my recipe below but follow the directions in our bread-machine manual for When to Add the wet and dry ingredients and the added extras :)

3 Cups of my High Protein or the 4 Grain (either one will work)

1 1/2 tsp of Xanthum Gum
1/2 tsp Sea Salt
1 Tab of Ground Ginger ( really makes the taste good but can be omitted)

1/2 cup of sweetener of Choice  (palm sugar, honey , maple syrup)
1 Tab of Sweetener of Choice -----------> (palm sugar, honey , maple syrup) This is to Activate your YEAST .

1 Large duck egg or 2 chicken eggs  ( or use a egg free sub)
1 Tab of Yeast
1/2 tsp of Quick Rise yeast
2 tab of melted ( earth balance (palm oil)  or coconut oil or olive oil)
1 cup of Dairy free milk of Choice with 1 tab of Raw apple cider vinegar added to it to make a Mock Buttermilk.
Optional s :
chia seeds
Raw pumpkin seeds
Raw sunflower seeds
raw sesame seeds
Ground  Raw flax meal
flax seeds

 350 Degree Oven

Grease your pan (s)
with oil and dust lightly with a gluten free flour ( or use the parchment paper route) .
Heat your milk of choice w the vinegar to about 110degrees. add your sweetener with the yeast and Proof. --- set aside----
In a medium size bowl combine all your DRY ingredients  . ---set aside---

In your Mixer bowl add the egg (room temperature) then slowly add in in intervals our wet and dry ingredients until thoroughly mixed . Don't forget to scrap the sides of your bowl with a spatula. add in your seeds and other extra's if u wish. ( i always like to top mine with a little melted earth balance and sunflower seeds :)
Beat for about 3 min on High.
Bake in a 350 degree Oven for 40min or more , oven temperatures vary So the bread is done when our toothpick or bamboo stick comes out clean. 
Set out onto rack to cool (out of pan)
makes about 13 slices of bread.



For the Savory Onion/Garlic Dilly Bread with Caraway
add : 1 tsp of Garlic Powder , 1 Tab of Dried Onion Flakes, 1 tab of ginger powder , 1 Tab of whole dill seeds , 1 1/2 tsp of dried dill, 1  1/2 tsp of Caraway seeds
Directions are the same as above just add the spices when u add the extra's in the Recipe Above :)
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2015 JoAnna L McGarvie

Gluten Free, Allergen Free Espresso Bannana Chocolate Bliss Brownies with Toasted Fennel&Cardamom

Hello friends, these Brownies are SOOOO GOOD light and fluffy and are good not even baked lol hahah arnt most things :) heheh So Im eating these right now created the recipe in my head and made it happen, so enjoy all and please give me your feedback , the thing i love about my brownie recipe is you can incorporate so many different flavors this is one of them :)



*and of course make sure all your ingredients are gluten free~~~
 ENJOY!!! :D
                     All Right Reserved, Copyrighted 2009-2013
COPYRIGHT AND ADVSORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2013 JoAnna L McGarvie