Gluten is a protein found in wheat, barley and rye. Those who are sensitive to or intolerant of
the protein (celiac disease) are on gluten free diets - and not by choice.
Once a person goes on a gluten free diet, the focus turns from what can't be eaten to what
can be eaten and enjoyed and still provide the necessary nutrients for a healthy lifestyle.
It's not easy. Eating foods labeled "gluten free" on the grocery store shelf doesn't guarantee
you'll get the needed nutrition. Manufacturers have been known to add sugar and fat to
simulate the texture and fluffiness that gluten provides. In addition,
gluten-free products are often less fortified with vitamins and other
nutrients than are regular baked goods. It's no wonder that those on
gluten-free diets become very health conscious.
All health-conscious cooks cast a wary eye on processed sugars. Because
doctors recommend that gluten-free diets include more fruits, most gluten-free
bakers look for natural sweeteners. Caribbean Red papayas are a great
sweetening agent.
In most cases, this fruit can be used in almost any recipe that uses bananas.
Unlike bananas, Caribbean Red papayas blend beautifully with other flavors,
sweetening but not dominating the other flavors as bananas often do in a recipe.
Try these naturally sweet, gluten-free recipes and see for yourself.
Papaya Spice Cake
Spice cake has a downright cozy taste. If there's fruit in a spice cake, odds are good that it's apple, and it makes you think of sitting in front of a fireplace. The fireplace becomes a beach when the fruit in spice cake is Caribbean Red papaya. Although Caribbean Reds provide a different taste sensation, this fruit can also be the catalyst for relaxing thoughts.
Ingredients:
1 1/2 cups almonds
1/2 cup brown rice flour
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/4 tsp sea salt
2 eggs
1/3 cup light olive oil
2 tbsp honey
1 1/2 cups Caribbean Red papaya, cut up and mashed into purée
2 tsp vanilla
Directions:
• Preheat oven to 350°. Line a 9" x 13" baking pan with greased parchment paper.
• Using a food processor, pulse the almonds into a fine meal. Pour into a large mixing bowl.
• To the almond meal add the rice flour, baking soda, baking powder, spices and sea salt.
• In a medium-sized mixing bowl, beat the eggs. Add the remaining wet ingredients. Beat well.
• Add the wet ingredients to the larger bowl's dry ingredients. Whisk until combined.
• Pour the batter into the prepared baking pan and bake for 33 to 35 minutes, until done.
• Cool the cake before frosting.
Lime-Nutmeg Icing
The sweetness of Caribbean Reds in the cake creates a sharp contrast with the lime icing.
Ingredients:
1 1/4 cups confectioners' sugar
1/2 cup unsalted butter
2 tbsp lime juice
2 tsp vanilla
3 dashes nutmeg
Directions:
• Combine ingredients in a medium bowl. Beat until smooth and glossy.
• Frost the cooled cake.
• Chill for 30 minutes in the freezer before slicing.
Serves: 15
Prep time: 30 minutes (excluding baking and cooling time)
Caribbean Red Papaya
Mini Cakes
This recipe originates from France, where the cakes are called financiers because the rectangular tins they are baked in make them resemble bars of gold. These mini-cakes are baked round, with the papaya adding the golden touch.
Ingredients:
1/2 cup unsalted butter
4 egg whites, at room temperature
1/3 cup almond meal
1/4 cup corn flour
1/4 cup shredded coconut
3/4 cup confectioners' (powdered) sugar
36 small pieces Caribbean Red papaya, about 1 cup
Directions:
• Preheat oven to 325°.
• Line muffin pans with cupcake liners or coat with nonstick spray.
• Melt the butter over low heat and then cool.
• In a large bowl, whisk the egg whites until foamy. Stop short of making soft peaks.
• In a food processor, combine the almond meal, corn flour, shredded coconut and sugar. Pulse until texture is fine.
• Fold the almond mixture into the egg whites. Drizzle the melted butter over the entire mixture and stir.
• Spoon the batter into the muffin tins and put into the oven.
• After 20 minutes, top each with 4 pieces of papaya.
• Bake until golden, about 30 minutes. Cool on a wire rack.
Makes: 12 muffin-sized cakes
Prep time: 30 minutes (excluding baking and cooling time)
