Chocolate Sultana Nut Cake - Gluten Free, Dairy Free

A slice of delicious Chocolate Sultana Nut Cake with a

soothing cup of Twinings Peppermint Tea

 

 



 The mixed nut meal on top and the naughty sultanas all on the bottom.

I have already made this easy Chocolate Sultana Cake recipe before in my wheat days. It was incredibly delicious then and is still just as tasty without flour.

This time around I used a cup of mixed nuts. I ground them up into a nut meal just for some fun to see how it would come out. Unfortunately all the sultanas sank to the bottom as you can see in the photo above but it is still a delicious cake.

I thought maybe the nut meal would hold the sultanas better and they would be evenly distributed but I was wrong. Not a bad thing. It has all been gobbled up already.

I also reduced a lot of the sugar and have started using xylitol. I used it before and unfortunately as it does to most people worked as a very good laxative to put it in mild terms.

I find honey makes a dense cake and was trying to make a "normal cake" consistency but the sultanas put a stop to that. I think next time I will use half the amount of sultanas and maybe 2 tablespoons of honey instead of the sugar and xylitol.

This chocolate sultana cake recipe is very easy to make and a favourite so will keep making it until I get it perfect. Stay tuned.

In the meantime make it and enjoy!

Easy Chocolate Sultana Nut Cake Recipe

Ingredients
1 cup mixed nuts
2 tbsp cocoa powder
2 eggs
3 tablespoons raw sugar
1 tablespoon xylitol
3/4 cup rice milk
1 cup sultanas

Method
In a food processor grind up mixed nuts into a nut meal. You can use a single nut like almonds or cashew but I had mixed nuts and thought it would be fun to try something different.

Whisk eggs and sugar well.

Add milk and sultanas and mix well.

Combine almond meal and cocoa together then mix into wet ingredients.

Pour mixture into lined loaf tin.

Bake in preheated oven at 180°C for 40 minutes.

Make sure it is in the middle not the top tray or it will burn and stay raw.

Then place foil on top to stop any further browning and bake for a further 15-20 minutes or until a skewer comes out clean.

 

Poached Coconut Chicken with Zucchini Chips

This is such an easy coconut chicken recipe. I had some coconut milk in the fridge and was wondering what to make with it. I had some chicken so decided to poach it in the milk. This is now one of my favourite recipes.

The chicken is incredibly delicious and so flavoursome and the spiciness of the zucchini chips with the fresh flavour of the mint is divine.

Poached Coconut Chicken Recipe with Zucchini Chips

Ingredients
1 chicken breast
200ml coconut milk
1/4 teaspoon mint
1/4 large zucchini sliced
1/4 teaspoon dried hot chili
salt & pepper to taste

Method
Cut chicken into large pieces.

Bring the coconut milk to the boil in a saucepan then reduce and simmer. Place chicken in milk and poach for 10 minutes or until cooked. Drain.

While the chicken is poaching slice up the zucchini and mix with chili. Cook in a small fry pan for a few minutes until slightly browned.

Place the chicken on a plate then when ready place the zucchini chips on the plate and top with herbs and season with salt and pepper.

Chocolate Almond Fudge

I love chocolate and I love fudge. I had some dark chocolate and almonds in my cupboard so decided to make some fudge.

Simple as that. Easy to make quick to eat. Enjoy!

Chocolate Almond Fudge

Ingredients
1/2 cup chocolate pieces
1/2 cup almonds
1 tablespoon coconut oil
1 tablespoon vanilla essence

Method
In a food processor grind the almonds to a nut meal.

Place the chocolate in a microwave proof dish and zap for 1 minute. Stir chocolate until melted. If it needs more time in the microwave zap for another minute.

Then stir in almond meal, coconut oil and vanilla essence.

Mix until well combined.

Pour fudge mixture into a cling film lined container (I used a 12cm x 9cm) and place in the fridge to set.

I cut it up into about 12 pieces. Perfect size for a sweet chocolate hit. Yum!


 

Sweet Chinese Five Spice Chicken Marinade

I love chicken wings and was looking for a different type of chicken wing marinade and found this sweet Chinese Five Spice chicken marinade.

I didn't have all the ingredients the original recipe had so changed a few but the end result is still incredibly delicious.

It has a lovely sweet spicy flavour.

Sweet Chinese Five Spice Chicken Marinade

Ingredients
750gms chicken wingettes

Marinade 
1/3 cup soy sauce
1/3 cup honey
1 teaspoon ground ginger
1 large garlic clove chopped
1 small onion chopped
2 teaspoons Chinese Five Spice powder


Method
Combine all marinade ingredients in a bowl and mix until well combined.

Place wingettes in deep dish cover with marinade and refrigerate for 24 hours.

Preheat the oven to 180C and place wings in the oven for 15 minutes. Then turn over. Cook for a further 15 minutes then enjoy.

You can also cook these on the grill or BBQ.

My side dish was quinoa mixed with chopped grilled red capsicum and broccoli.

Dairy Free Chocolate Banana Fudge Recipe

I was craving chocolate banana fudge. Don't ask me why I have no idea. I couldn't find a recipe anywhere so made this one up! 

It is a very easy chocolate banana fudge recipe. You will be eating it in no time flat.

I really love the banana flavour and it's real!

Dairy Free Chocolate Banana Fudge Recipe

Ingredients
1/2 cup dark chocolate chopped into pieces
1/4 cup coconut milk
2 tablespoons honey
1 tablespoon coconut oil
1 ripe banana mashed until smooth

Method
Heat coconut milk in a saucepan. When starting to boil add all other ingredients and stir until combined.

Pour into a lined container and place in freezer until set.

Store in fridge and enjoy.


 

Chocolate Macadamia Fudge Cups

 

 

I love macadamia fudge. It is so soft, smooth and creamy. I also love chocolate. I saw a recipe for chocolate peanut butter cups but thought how about Chocolate Macadamia Fudge Cups.

Last night I finally got a chance to make my creation and they were divine.

Lovely smooth dairy free chocolate which is light on the stomach and soft and creamy macadamia fudge make a perfect match.

Enjoy.

Chocolate Macadamia Fudge Cups

Makes 8


Chocolate Coating
100gm milk free chocolate
1 tablespoon coconut oil
1 tablespoon honey

Macadamia Filling
1/4 cup raw macadamia nuts
1/2 tablespoon coconut oil
1 teaspoon honey
1/2 teaspoon vanilla extract
sprinkle of sea salt

Method
Firstly toss the raw macadamia nuts into a high-powered blender or food processor, and grind into a nut butter consistency. This should take about 1 minute as they contain a lot of oil. Add the rest of the ingredients, and process again until smooth and creamy.

In a microwave proof bowl melt chocolate in microwave for 1 minute. Stir until chocolate is melted. Then add coconut oil and honey and mix until combined.

In a mini muffin tin line 8 cups with mini cup cake liners.

Cover the base of each mini cup cake liner with chocolate, about a teaspoon in each. Place in freezer for 10 minutes until solid. Then dollop a 1/4 teaspoon of macadamia filling in the centre and cover with melted chocolate. Put back in freezer to set. Enjoy.

Keep stored in fridge as they will melt.


 

Dairy Free Strawberry Cake

Dairy Free Strawberry Cake

 

 Dairy Free Strawberry Cake before it goes in the oven. 

Just lightly place strawberries on top. 

A variation is this Dairy Free Strawberry and Blueberry Cake

 

Place strawberries about 1 cm away from the edge of the 
cake tin so they don't become strawberry jam and stick to the tin. 

I tried to make this dairy free Strawberry Cake with almond meal, honey and rice milk but failed dismally. It was in the oven for over 2 hours. It just burnt and stayed raw in the middle. To say I was disappointed is an understatement.

I have not given up I will try again. Going grain free and paleo is a difficult business. I am new to this way of cooking so learning every day. Stay tuned I will figure it out soon.

In the meantime enjoy as is until I can get it healthier!

Dairy Free Strawberry Cake

Ingredients
85g milk free margarine, room temperature
¾ cup caster sugar
1 ½ cups plain flour, sifted
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup + 2 tablespoons lactose free milk
1 teaspoon vanilla extract
350g strawberries, hulled and cut in half
Extra sugar for sprinkling

Method
Preheat the oven to 180°C/350F. Line a 22cm/9 inch springform cake tin with paper and lightly spray with cooking oil.

Sift flour, baking powder and salt together in a medium bowl.

In a large bowl beat the butter and sugar until pale and fluffy about 3 minutes. Add the egg, milk and vanilla and continue beating until combined.

Stir in the flour until all ingredients are well combined.

Pour the cake mixture into the lined tin, arrange the strawberries around the edge cut side down. Sprinkle a little extra sugar on top.

Place cake in oven for 10 minutes. Then reduce the oven temperature to 160°C/325F, and continue baking for 50 – 60 minutes until golden brown or a skewer comes out clean.


Adapted from Food on Paper who adapted it from Smitten Kitchen who adapted it from Martha Stewart!