GMO, hybridized wheat flour and MY body does not get along. You may have heard me say this in one of my videos. “Wheat and I aren’t friends like that.”  It’s been about 2 years since I’ve gone gluten free. Well not completely. Every once in a while I may have a little gluten, but not enough to cause any adverse reactions. I LOVE that fluffy, light, decadence that only gluten can create without adding a bunch of other ingredients to  create that binding effect.  I really do. As much as I enjoy every bit of my gluten free delights, sometimes I miss that chewy, elasticity that you only get from gluten. Now, I’ve come across a whole lot of gluten free mixes on the market and a whole lot of gluten free recipes on the internet, however after reading the ingredients which always seems to include RICE FLOUR AND XANTHAN GUM, I decided to develop my own.

I’ve had much success with my own d’luscious gluten free creations. This Jamaican Rum Cake is gluten free and was so freaking boss!

That Persimmons Blueberry Cake is gluten free and wickedly d’luscious!

This socca is gluten free and no one would have any idea it was made from chickpea. It was flavorful as phuck!

I have an arsenal of gluten free cakes that haven’t even made it to my website as yet.

These buckwheat pancakes that my darling granddaughter Queen Califia enjoyed making and flipping are also gluten free.

These Buckwheat Waffles were beyond amazeballs!

And this Gluten Free Oatmeal Bread; the taste, texture and depth of flavor was everything! 

That’s just a handful of my gluten free, magnificent magic that I have been whipping up and loving every bit of.

About a month ago, I began to crave wheat. For the last couple of years, the only thing my body craves are vegetables. I don’t crave for chocolate and sweets like most females do. I have never craved wheat like that before. I don’t crave wheat period. Maybe it was the glutinous texture that I was craving. Now I personally don’t have any issues with wheat. It’s the pesticides that are heavily sprayed on the wheat that gives me grief. I’m a firm believer of listening to my body. If you have followed me on any of my social media platforms, you may have heard me say this before: LISTEN TO YOUR BODY! Don’t let anyone tell you what you should and shouldn’t eat. Your body is highly intelligent and knows what it needs. JUST EAT REAL FOOD.

So what’s a determined diva to do? I went on a search for food! Like, don’t I always. I searched for organic wheat, but the results were kinda shady. I was thinking, “if it’s organic, it shouldn’t have any pesticides and it shouldn’t bother me, right?” But the descriptions for organic didn’t sit quite well with me, so I dug further. To my surprise, I found Einkorn wheat. Non GMO. Non hybridized. Einkorn wheat.  Grown in Italy. Why didn’t I search for this two years ago? Because God wanted me to become a pro at gluten free cakes. Like Jamaicans say “nutten nuh happen before it time.”

The texture and flavor of Einkorn wheat is much different from the stripped, bleached, white, all purpose flour that we all have become accustomed to. But get this. Einkorn wheat taste soooo much better! At least in my opinion it does. Oh let me no forget. It’s much more expensive than that bleached, GMO, hybridized, all purpose flour.

So I began to experiment. First I made banana fritters. Why not? Been making them since I was 10 years old and they were the perfect testers. I ate most of them. Gave away like maybe two of them. I don’t really share banana fritters like that. Wish I had taken a photo. But here’s a vanilla bean banana fritters recipe.

Anyways, while I’m sipping on my dandelion root, cinnamon herbal tea with camu camu, let me get to the raspberry blueberry fruit cake. That’s what you wanted right? LOLOLOL.

This is really a JAMAICAN CHRISTMAS RUM/FRUIT CAKE. I know we are in the middle of summer but I don’t wait for man made holidays to tell me when, how or what to eat. I made TWO cakes. One which I usually save for the photo shoot and another one that everyone can indulge in. Cause you know; it’s cake and who doesn’t love cake? Within no time the ‘other’ cake was devoured. Ok. Cool. I said to myself, “Tomorrow when the sun is nice and high (cause lighting, especially natural lighting is extremely important for photo shoots), I will set up my table scape and take a few shots.”

Lo and behold, I wake up in the morning and the ‘photo shoot cake’ was annihilated. It wasn’t even like a nice little triangular section that was cut out. My d’luscious raspberry, blueberry, fruit cake was damaged. The cake looked ‘chaka chaka’ like someone had dug a huge square in the center.  A big, deep, square! Half the cake was devoured.  Excuse me.  If you are not Jamaican, ‘chaka chaka’ is a term we use when things are out of order, in disarray etc. There was absolutely no redemption for the cake. Now, I may have to share this recipe or put it in a future cookbook, which meant I would have to bake the entire cake all over again. If y’all only know behind the scenes of my life. So I said to myself, “You know what? You better slice a piece and see if you can salvage what you can for a photo, cause you know how hectic your life can get.” And that’s what I did.

The cake was ridiculously moist, decadent and amazingly d’luscious. I mean, the raspberries were left whole and were just oozing out of the cake and the fresh blueberries would release that burst of juice in every single bite. I can really understand why the cake bandit went all in on this cake.

Do you think I should share the recipe?