I have a friend.
I have several in fact. 🙂
But this particular friend is my sister-in-Christ, my own, live-version of Nourishing Traditions, and a dear friend all wrapped up in one. The memory of the first time we met is bittersweet.
At this point in my life, I was a mother of two wonderful boys with a baby on the way. A girl. We were going to name her Katie.
I was quite happy with my two boys, but in my mind, a girl would be the perfect addition to our little family. I knew there would come a time when the boys would no longer want to mix up a batch of cookies or come shopping with me. And I couldn’t imagine strapping teenage boys clapping with glee and urging me to try on the cute shirt I’d stopped to look at.
Call me needy.
My happy life-in-a-bubble was going smoothly until God brought me to my knees in an unexpected way. Just four days before she was due, our little Katie was stillborn. That was the beginning of a life-changing chapter of my life. Sometimes the English language has no words . . .
My heart was crushed, my spirit was struggling, and my arms literally ached for a baby to fill them.
Then…I met Melissa.
She and her family were newcomers to our church. You could tell the instant you set eyes on them that she and her oldest daughter, then 15, had a special bond. I didn’t know then that their closeness had deepened during her fight with breast cancer. All I could see was a mother-daughter bond I coveted.
We introduced ourselves with the normal pleasantries you exchange when meeting someone new. Then she introduced me to her daughter – “This is Katie.”
Perhaps I think of that first meeting today because my Katie would be turning six in a few short days. Her Katie is everything I envisioned my own daughter to be. And although I’m not old enough to be her mother, I sometimes imagine my Katie in her eyes.
So although that first meeting was bittersweet, it became the start of a very dear friendship. For that, I am truly thankful.
One of the many things Melissa taught me is the pleasure of cooking whole foods for your family. With those lessons came delicious recipes that have become family favorites and converted to gluten-free.
So, this memory-filled post was really intended to share with you such a recipe. I hope you enjoy it as much as we do.
This chewy gluten-free Pineapple-Glazed Dessert is a wonderful alternative to coffee cake and will soon become a family favorite.
- 1 cup Carrie's Master Mix
- 1/2 cup crushed pineapple with juice (If you want to double the cake recipe for a 9x13 pan, use a 20 oz. can of crushed pineapple with the juice.)
- 1 egg (or 1 1/2 t. egg replacer powder)
- 1 teaspoon xanthan gum
- 1/2 cup cane sugar
- 1 teaspoon baking soda
- 1 pinch Himalayan salt
- 1 Tablespoon cane sugar
- 2 Tablespoons butter
- 3 Tablespoons cane sugar
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Mix all ingredients, except sugar, in order given.
Pour batter in ungreased 9×9 cake pan. Sprinkle sugar over top.
Bake for 30 min. Let cool for 5 minutes, then slowly drizzle with Glaze Frosting.
Let cake sit until glaze becomes crystallized and a bit hardened along the edges (about 30 min).
Melt all ingredients. Bring to a low boil and boil for 3 min.
Pour slowly over hot cake.
To soak the flour for this recipe:
1. Combine GF Flour Mix, crushed pineapple with juice, and the egg.
2. Add 2 tablespoons of yogurt, kefir, whey, buttermilk, lemon juice, or apple cider vinegar.
3. Let the batter sit for 12-24 hours (the longer the better.)
4. When you're ready to bake it, preheat the oven to 350 degrees F.
5. Add the xanthan gum, sugar, baking soda, and salt. The batter will be very thick, almost like bread dough.
6. Bake for 30 min. Let cool for 5 min. then slowly drizzle with Glaze Frosting.
7. Let cake sit until glaze becomes thickened (about 30 min.)