Gluten-free poppyseed cake, Briar and flying pigs...

I remember visiting Chicago's Museum of Contemporary Art 25+ years ago (back when it was a cute little place) and they had this great little coffee shop with lemon poppyseed cake...I liked it so much I went home and baked some, from, I think, the original Moosewood Cookbook.  All butter and cream and eggs, right?  With lemon and poppyseeds for flavor!

Going gluten-free is pretty easy once you learn the ropes.  I tinkered a bit and LOOOOVE this lemon poppyseed cake--it actually is quite healthy without all the butter and such, and OH so yummy, and then the house smells like lemons :) ***

In other news, Meesh is like "my friends have Briar the Jack Russell, can you try to make him on a mug?" and OF COURSE I can try.....lately a lot of people have asked me to make their dog.  I can try something similar, (unless it is a beagle, where I am EXPERT).

FINALLY, these pigs!  I had no idea they would be so popular.  I keep wanting one for myself and people keep buying them...maybe I can keep this one.... HAVE a great Wednesday!


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Gary's Gluten-free poppyseed cake

(dry)
1 1/2 cup brown rice flour
2 TBS sugar
2 tsp baking powder
dash of salt
1/3 cup poppyseeds
zest of one medium-large lemon
(wet)
juice from one lemon
2 beaten eggs
2/3 cup yogurt (I use soy)
1/2 cup milk (I use soy)
1/4 cooking oil like canola

-Grease a 9" circular pan or an 8 x 8" brownie pan, preheat to 350
-Stir dry ingredients in large bowl
-Beat the eggs in bowl 2, stir in the rest of the wet
-Pour wet into the dry, stir well
-Pour batter into baking pan, bake 38-45 minutes until a toothpick inserted comes out clean
-Cool on a wire rack a while, then slice!