This breakfast seems to make its appearance more often in the winter months - I just had to make it today because it was snowing! It's good partly because it's warm and partly because it's nostalgic. You see, it's an old family recipe from my husband's side. It has been passed down from his Grandmother as she remembers her Italian mother making it. There was no exact written recipe, it comes only from memory. We have no idea why it's called "Freezes" - but, it is. It is a cake like food that you dip into hot chocolate (or coffee) and eat. It is yummy! My kids adore it. For a long time, I didn't make it because the original recipe contains gluten. Finally my husband got gutsy and adapted it and we've been perfecting the new recipe ever since. I hope you enjoy the recipe as much as we do! And look! I even got out my nice camera and took some good pictures for you :) This is a great example of how to convert a recipe.
2 tablespoons ground flaxseed + 6 tablespoons water (or 2 eggs)
1/4 cup coconut sugar
1 teaspoon salt
Milk (almond, coconut, rice, or dairy)
1 cup brown rice flour
1 cup sorghum flour
1/2 cup blanched almond flour
1/2 cup arrowroot starch
2 teaspoons baking powder
1/2 cup butter
Heat oven to 375 degrees. Put butter in a cast iron skillet and heat in oven while it preheats in order to melt the butter. Mix together the ground flaxseed and water, let sit for a few minutes to congeal. Add in sugar and salt, mix well. Add in gluten free flours, then stir as you add in the milk. You want to add enough milk so it becomes a cake batter consistency. The amount of milk will vary depending on which type you're using. Remove skillet of butter from oven and pour in the batter. Place in oven again and bake for 25-30 minutes or until toothpick in center comes out clean. Break the cake into small pieces using a tin can (I use the leftover can from the coconut milk when making hot chocolate to accompany the cake). Sprinkle coconut sugar (optional) on top and then dip into hot chocolate. Enjoy!
(If you want the regular version, use eggs, 3 cups white flour in place of the gluten free flours, white sugar, and regular milk.)