Often times when making gluten-free baked goods, they turn out crumbly due to the lack of elasticity. Pumpkin or other fruits are great additives to bring back the moist texture in cakes. This is a pumpkin-spice cake with maple frosting, almond slivers, and chocolate dribbled on top. I find most of my recipes on-line from the Gluten-Free Goddess at glutenfreegoddess.blogspot.com.
That looks delicious, Kerri.
ReplyDeleteI was wondering if you could tell the name of or organization that puts on all those workshops about sustainable living, like hunting and whatnot, that you and pete did when you were here in AZ. I believe they were in February or March and lasted a week or two. Do you know what I'm talking about?