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June 5, 2013
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Strawberry Spice Cake... or Pie? by Windthin Strawberry Spice Cake... or Pie? by Windthin
Preheat oven to 350 F.

Place in mixing bowl one 22 oz package King Arthur Flour gluten free yellow cake mix, 2 tbsp Ener-G egg replacer, 2 tbsp turbinado sugar, 1 tsp baking powder, 1 tsp Ceylon cinnamon 1/2 tsp Saigon cinnamon, 1/2 tsp cassia cinnamon, 1 tbsp sweet basil, 1/2 tsp freeze-dried dill, and 1/2 tsp hickory-smoked salt. Mix well.

Take 5 handfuls frozen sliced strawberries. Microwave for one minute in bowl, than puree into a slush in food processor. Add to bowl with 2/3 cup seltzer water and 2/3 cup coconut milk. Blend well with hand mixer.

Pour into two 9" pie pans. Top with frozen strawberry slices in desired pattern and bake for 45 minutes.

For topping, microwave 2 handfuls frozen strawberry slices for 30 minutes and puree in food processor. Mix slush with one 8 oz container RichWhip Non-Dairy topping and whip. Spread over pies.

Sadly, I used the last of my strawberries in this dish itself or I'd have garnished it with a few more, frozen or fresh. Feel free to do so, but it's quite delicious on its own, particularly the whipped cream. The top picture shows a slice with a glass of strawberry wine alongside. We're still uncertain if we should call it cake or pie, but either way, it was delicious; the one in the tin was brought to a swap meet at the House Cafe and disappeared rapidly.

This dish is dairy, gluten, egg, nut, and peanut free.

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