We've got lots of lettuce from the CSA, with more to come this week, but unfortunately our old standby dressings (ranch and western) are no longer options for us. So I bought three different GFCF organic dressings from the store and we sampled them. I liked the Annies Lemon and Chive, nobody liked the raspberry vinaigrette I bought, but we struck a chord with the third dressing - Annies Poppy and Papaya. It had a very similar sweet taste to western (but better!) and it was orange like western (important when convincing kids). Henry and Violet both ate it up but we were 0 for 3 Mitch. We'll try some more dressings next time I go to the store. Mitch loves salad so we need to find something he can slather on his greens.
Another thing they liked was the rhubarb crumb cake I made this morning. It wasn't especially healthy (2 cups of sugar and 1/2 cup shortening!) but did have some positive ingredients (multi-grain drink, rhubarb, nuts, coconut) so it's a treat I can feel good about giving them. Again though, Mitch didn't like it, while the other two scarfed it up. Oh well, we'll keep trying, and that's fine with me because all these new recipes are fun!
GFCF Rhubarb Cake (I'd like to ditch the shortening - any good substitutions you know of?)
- 1/2 cup shortening
- 1-1/2 cups packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose gluten free flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole grain drink (would also work with rice or soy drink)
- 1 teaspoon lemon juice
- 2 cups finely chopped fresh or frozen rhubarb
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- In a bowl, cream shortening and 1-1/2 cups brown sugar. Beat in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl; In another separate bowl combine multigrain drink and lemon juice; add to creamed mixture alternately with flour mixture. Fold in rhubarb.
- Spread into a greased 13-in. x 9-in. baking pan. For topping, combine brown sugar and cinnamon; stir in coconut and chopped pecans. Sprinkle over batter. Bake at 350° for 35-40 minutes.