Phanouropita {gluten-free} |

On August 27th we commemorated Saint Phanourious and it is customary in many parishes to bake a special cake to bring to Church for a blessing. Some traditions hold that we bake the Phanouropita and distribute it to the poor. Any time we ask his intercession and receive it is also an occasion to bake the bread and bring it for a blessing.

The name Phanrourios means “I reveal”. Through the centuries he has become an intercessor for lost and found things… and so some refer to him as the Saint of lost and found. So if the faithful ask for his intercession and their lost item appears, then it is custom to bake the sweet bread, bring it to Church for a blessing and distribute it to the poor.

Tradition holds that Saint Phanourios mother lived a terrible life and was not a Christian. When Saint Phanourios was martyred he also prayed for his mother. That it why, the faithful also pray for the mother of this beloved Saint… centuries after his repose and hers. And so we co-labor with this Saint in asking intercession for his mother, a woman whose name we do not know – “the mother of Phanourios”.

Several of us in this family have a gluten intolerance, and so I have begun the process of converting many of my traditional recipes, like this one, to a gluten free version. If you have a gluten sensitivity, then you know how bad you can feel after eating it. You also know how challenging it can be when you are in community settings and there is no option for you. Food forms community and social bonds – to break bread with one another binds us together. Having said that, I will say that my non-gluten endeavors do not apply to Prosphora – which I truly believe does not believe needs to be gluten free. The Eucharist is truly the Body and Blood of Christ. Alcoholics part-take without issue, and I have never heard of anyone partaking who has a gluten allergy that has an issue either…

So, here is the recipe….

Recipe for Phanouropita

WET INGREDIENTS

1 can coconut milk (not cream of coconut)
1 1/2 tsp apple cider vinegar (or lemon juice)
1/2 cup unsweetened applesauce
1 tsp pure vanilla extract
1/4 cup honey

DRY INGREDIENTS

2-1/2 cups almond flour (I prefer Bob’s Red Mill)
1 cup gluten free flour : I prefer King Arthur or Bob’s Red Mill
1 scant cup arrowroot flour (Bob’s Red Mill is a good brand)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt (optional)
2 teaspoons cinnamon
1 teaspoon cloves
zest of two oranges

Instructions

Preheat oven to 350 degrees F (176 C) and lightly grease one standard 8-inch round cake pan, with butter or coconut oil and dust with gluten-free flour. Shake out excess and set aside.
In a small bowl combine coconut milk and vinegar. Let set a few minutes. Then add applesauce and vanilla and honey. Whisk/stir to combine.
Add dry ingredients to a large mixing bowl and whisk to combine and get out any lumps. Add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain. The batter should be thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.
Pour batter into the prepared pan and place in the oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
Let cool 15 -20 minutes so the sides pull away from the pan. To remove, run a dull knive around the edges toloosen the cakes. Then place a plate or cooling rack on top and quickly invert.
Let cool completely and dust with powdered sugar.