how to use safflower

RED LENTIL DAHL WITH COCONUT MILK

This comforting and flavorful red lentil dahl with coconut milk is perfect as part of a larger meal or as a wholesome, vegan, and gluten-free dinner on its own. The choice is yours!

INGREDIENTS

  • 2 tbsp safflower oil (or another neutral, high-smoke-point oil like canola, sunflower, peanut, or vegetable oil)
  • 1 medium yellow onion, finely diced
  • 1-inch piece of fresh ginger, peeled and minced
  • 6 cloves garlic, minced
  • 1 tsp fine sea salt
  • 2 tsp black mustard seeds
  • 2 tsp cumin seeds
  • 2 green cardamom pods
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ¼ tsp ground cayenne
  • ½ tsp freshly ground black pepper
  • 4 cups water
  • 2 tbsp tomato paste
  • 1 (13.5-ounce) can coconut milk (full-fat, canned)
  • 2 cups dry red lentils
  • ½ cup fresh cilantro, chopped
  • Juice of ½ lime

INSTRUCTIONS

  • Heat the oil in a large pan over medium heat.
  • Add the onion, garlic, and ginger, sprinkle with salt, and sauté for about 5 minutes until the onion softens and becomes translucent.
  • Stir in the mustard seeds, cumin seeds, and cardamom pods, cooking for 1 minute until fragrant.
  • Add the turmeric, coriander, paprika, cayenne, and black pepper, stirring constantly for 30 seconds to toast the spices.
  • Pour in the water, tomato paste, and coconut milk, stirring well to combine.
  • Add the red lentils and bring the mixture to a boil. Reduce the heat to a gentle simmer, cover, and cook for about 20 minutes until the lentils are tender.
  • Remove from heat and stir in the fresh cilantro and lime juice.
  • Let the dahl rest for at least 10 minutes before serving to allow the flavors to deepen.

NOTES

  • Red Lentils: Sometimes called masoor dal, red lentils cook quickly and absorb flavors beautifully. Different varieties may vary in size and color (ranging from deep red to peach), but they can be used interchangeably.
  • Black Mustard Seeds: Also known as brown mustard seeds, these have a more complex, warming flavor compared to yellow mustard seeds. They are commonly used in Indian cuisine and worth adding to your spice collection.
  • Coconut Milk: Use full-fat canned coconut milk, not the refrigerated kind, which is diluted. Be sure to include both the creamy top layer and the liquid.
  • Make-Ahead & Storage: This dish tastes even better over time! Store leftovers in an airtight container in the refrigerator for up to a week. You can also freeze it for up to a year, though the coconut milk may slightly separate when thawed.

NUTRITION (PER SERVING)

  • Calories: 252 kcal
  • Carbohydrates: 38.8g
  • Protein: 13.1g
  • Fat: 6.3g
  • Fiber: 6.5g

This recipe was originally published in 2016 and has been updated for clarity with slight modifications to enhance the flavor and ease of preparation. Enjoy!

GLUTEN FREE CHOCOLATE CAKE

This one-bowl gluten-free chocolate cake is perfect for birthdays, celebrations, or just because you’re craving something sweet! It’s incredibly moist, fluffy, and has the perfect tender crumb—you won’t even notice it’s gluten-free and dairy-free friendly.

Each slice is pure chocolatey goodness, with a soft, sponge-like texture that makes it hard to believe it’s homemade and gluten-free. It’s easy to whip up in just one bowl and only takes about 10 minutes to prepare, making it a go-to recipe when you want something quick and delicious.

Finished with a rich, silky chocolate buttercream that melts in your mouth, you can keep it dairy-free by using vegan butter or go traditional if you’d like. The cake itself is naturally dairy-free, so the frosting is entirely up to you.

No special occasion is needed to enjoy this cake, but serve it to friends, and they’ll be blown away—it’s just like a classic chocolate cake! Once you try it, boxed mixes won’t even be a thought. And if you’re in the mood for something other than chocolate, try my gluten-free vanilla cake, chocolate peppermint cake, or gluten-free strawberry cake instead!

INGREDIENTS

Dry Ingredients:

  • 2 ⅔ cups gluten-free all-purpose flour, sifted (Bob’s Red Mill 1:1 recommended)
  • 1 cup cocoa powder, sifted
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup milk (dairy or non-dairy)
  • 1 cup white sugar
  • ¾ cup light brown sugar
  • 3 eggs
  • 1 teaspoon vinegar (white or apple cider)
  • 1 tablespoon vanilla extract
  • ⅔ cup oil (safflower, canola, or refined avocado oil)
  • 1 cup brewed coffee or boiling water

Buttercream:

  • ¾ cup butter (1 ½ sticks), softened
  • ½ cup cocoa powder, sifted
  • 3-5 cups powdered sugar, sifted (adjust for desired consistency)
  • 2-4 tablespoons milk (dairy or non-dairy)
  • 2 teaspoons vanilla extract

INSTRUCTIONS

  • Preheat the Oven: Preheat to 350°F (175°C).
  • Prepare Pans: Lightly spray either a 9×13 inch cake pan or two 8-inch round cake pans with oil, then line with parchment paper on the bottom for easy removal. Set aside.
  • Mix Wet Ingredients: In a large mixing bowl, whisk together all wet ingredients except for the coffee or boiling water until well combined.
  • Add Dry Ingredients: Sift the dry ingredients and whisk them into the wet mixture until smooth.
  • Incorporate Coffee or Water: Pour in the coffee or boiling water and whisk until smooth. The batter will be on the thinner side.
  • Pour & Bake: Pour the batter into the prepared cake pan(s). For layer cakes, evenly distribute the batter between pans or use a kitchen scale for precision. Bake for 35-45 minutes for a sheet cake or 32-37 minutes for layer cakes, until a toothpick inserted comes out clean.
  • Cool: Allow the cake to cool in the pan for 10-20 minutes. Then, carefully flip onto a cooling rack. Peel off the parchment paper, then flip the cakes upright. Let cool completely before frosting.
  • Make the Buttercream: In a stand mixer or with a handheld mixer, beat the softened butter until creamy. Add the sifted cocoa powder and mix. Gradually beat in the powdered sugar, one cup at a time, until you reach your desired consistency. Add milk and vanilla, beating until smooth.
  • Frost & Serve: Frost the cake and add sprinkles if you like. Slice and enjoy!

NOTES

  • Adjust cocoa powder in the buttercream to your preferred chocolate intensity. Adding less cocoa requires a bit more powdered sugar, while more cocoa requires less sugar.
  • For best results, stick with Bob’s Red Mill 1:1 Baking Flour, which includes xanthan gum.