A brand new take on the Mardi Gras classic, my grain and gluten free king cake skillet cookie lives up to its name. A sweetened and spiced cassava flour base, mixed and kneaded to the perfect texture. Baked til golden brown, and topped with tri-color icing and sprinkles. Cookie-y, crumbly, Mardi Gras-themed deliciousness for six lucky peeps. Yep and yay...
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So There I was in the Kitchen, Craving That Those Old Familiar Seasonal Flavors...
Every January, I start craving king cake. It starts on the 1st day of the year, when I know that king cake season is about to kick off here in south Louisiana. Seemingly out of nowhere, I start tasting the signature king cake taste in my mouth. Then, I feel the texture. And, the vision goes on so far that it ends with me literally putting my hand to the corner of my mouth to wipe away an imaginary piece of icing.
Oh, how I need king cake, y'all!! It marks the near-end of the chilly, dampness-in-your-bones winter for me. And promises the soon-beginning of the long, long hotter, and more humid days that I'm much more accustomed to handling throughout my daily life. Yep.
And, I did spent quite some time perfecting my own gluten free king cake recipe a couple of years back. So, I know how to recreate an authentic-tasting king cake that no one would even guess was gluten free. It's right here below, so click on the pic if this is really the recipe that you're looking for right now.
But, if you're really looking for all the flavors you NEED RIGHT NOW, then stay on the page. Cause, y'all, this grain and gluten free king cake skillet cookie is amazing!!
It really does have that distinct king cake taste and texture. Just instead of it being a cake, it just happens to be a skillet cookie.
I know, I almost couldn't believe it either, to tell you the truth. I was expecting good. But, I was not expecting THIS GOOD at all. Nope.
This grain free king cake skillet cookie is definitely one of my 'Is this going to work or not?' recipes that's now a big, bit hit in our house.
How to Make a Grain and Gluten Free King Cake Skillet Cookie to Satisfy Your Own Cravings
Start the gluten free king cake skillet cookie by preheating the oven. Then, grab the ingredients. Oh, and don't forget the milk like I did for the picture!
Now, pour all of the ingredients into the bowl of your electric mixer. Mix on medium speed for about 1 minute, or until well-combined. Then, use the dough hook to knead the batter for exactly 4 minutes on speed setting #2.
Then, pour the batter into a well-greased 10-inch cast iron skillet. And, bake for about 25 minutes, or until golden brown.
While the grain and gluten free king cake skillet cookie cools, make the icing:
And, finally color the icing and the sprinkles. Just add food color to the icing until you achieve the colors that you want. And then do the same to granulated sugar.
Spread the icing on the top of the cookie, and top with the colored sprinkles.
And then dig in!
The first thing you notice is how much the grain and gluten free king cake skillet cookie tastes just like the cake. The flavor really is spot-on, and the icing and sprinkles really hits the taste bud depth dimensions out of the park.
As you enjoy bite after bite, you really start to appreciate the authentic texture that the quick machine-kneading gave the cookie. It's really the secret of the success of the whole thing. It makes the cassava flour batter taste almost identical to wheat batter. So, this simple process is sooo worth doing, even if you have to do it by hand.
Share this unforgettable grain and gluten free king cake skillet cookie with those who love you enough to wipe colored icing off of your lip. And see y'all on the yum side...
Grain & Gluten Free King Cake Skillet Cookie
For the Grain & Gluten Free King Cake Skillet Cookie
For the Icing and Sprinkles
- 3 cups confectioner's sugar
- 1 teaspoon gluten free vanilla extract
- 3 tablespoons milk
- red, blue, green and yellow food coloring
- 1 cup sugar
For the Grain & Gluten Free King Cake Skillet Cookie
- Preheat oven to 350 degrees F.
- Pour all of the dry ingredients into the bowl of your Kitchenaid mixer. Then, add the wet ingredients. Mix on medium speed for about 1 minute, or until well-combined.
- Then, change the mixing hook to the dough hook.
- Knead batter for 4 minutes using the #2 setting.
- Pour the batter into a well-greased 10-inch cast iron skillet.
- Bake for 20 to 25 minutes, until browned but the middle still slightly soft.
- Remove from oven, and cool over a wire rack for at least 30 minutes, but up to 2 hours.
For the Icing
- Pour the confectioner's sugar, GF vanilla extract and milk into the bowl of an electric mixer.
- Beat over medium speed until well-combined, and soft peaks start to form.
- Place ⅓ of icing into three shallow bowls.
- Make the purple icing by mixing blue and red food coloring. Then make the green and yellow icing.
- Decorate the cake using the three icing colors.
- Pour ⅓ cup of sugar into three small bowls. Make the sprinkles the same way that you made the icing. Let dry out and harden a bit, then sprinkle on top of the skillet cookie.
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