About 8 months ago I was on a gluten-free community forum and the topic was gluten-free support. One mother was talking about how wonderful her local support organization, a chapter of R.O.C.K.- Raising Our Celiac (and gluten-free) Kids was. She
said they provided so much support to her kids with monthly fun meetings or “R.O.C.K. Parties.” So I looked into it and found that my area was completley void of such support. We have a wonderful group led by Shirley at gfe: King George Gluten Intolerance and Celiac Group, as well as Meat-ups with The Paleo Parents in Fairfax, but it is a haul for us in the Fredericksburg/Spotsylvania area. So I decided to contact the national organization and see about start a chapter in my area.
Each month we get together for a fun family get together, a place where kids can meet other gluten-free kids and have a good time. My kids LOVE getting together with other R.O.C.K. kids and knowing that they are not alone in the lifestyle we live has been so helpful and important to them. I love being able to have a safe and fun environment to bring families together to find support, eat safe foods and learn.
In November we hosted a cooking demo for the kids where they took over the kitchen and with a little instruction made a wonderful Cranberry Ginger Bundt Cake. The kids were delighted with thier creations, even more so when they got to eat them. We look forward to many more R.O.C.K. Parties in the future and more fun times for all of our gluten-free kids.
If you are in the Fredericksburg/Spotsylvania area and looking for gluten-free support for your family, please check out our Facebook page at R.O.C.K. Fredericksburg/Spotsylvania. For wonderful support in King George, Va check out the King George Gluten Intolerance and Celiac Group and if you are a little farther north, The Paleo Parents host great paleo Meet-ups for the whole family.
- 1 C almond flour
- 1/2 C arrowroot
- 2 T coconut flour
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 C lard or butter
- 1/2 C coconut cream
- 4 eggs
- 3/4 c coconut palm sugar
- 1 1/2 tsp vanilla
- 1 pint cranberries
- 1 tsp grated fresh ginger
- 1/2 C honey
- 2 tsp gelatin (like Great Lakes)
- 1/4 C water
- 1. In a small saucepan over med-high heat, add cranberries, ginger, honey, gelatin and water. As cranberries pop, stir the mixture. Cook until all berries are soft and the mixture is thickened, about 15 minutes. Remove from heat and cool to room temperature.
- 2.Grease a bundt pan and set aside. Preheat oven to 350 degrees.
- 3.Sift together almond flour, arrowroot, coconut flour, baking powder and salt.
- 4. In a food processor add lard, coconut cream, eggs, sugar and vanilla. Pulse until creamy.
- 5. Add dry ingredients to food processor 1 cup at a time and pulse after each addition until everything is combined.
- 6. Add cranberry mixture to bottom of the bundt pan evenly. Pour the batter on top of the cranberry in the bundt pan and tap on a surface to settle.
- 7. Bake for 30 minutes, or until the cake springs back when pressed down.
- 8. Allow to cool to room temperature and then refrigerate for at least 1 hour before removing from the pan.
- 9. Loosen from the pan and turn it over (inverted) onto a serving plate. Serve and enjoy!