Gluten Free Chocolate Cake with Maple Butter Syrup

Saturday, 6 August 2016


Gluten Free Chocolate Cake with Maple Butter Syrup

Gluten Free Chocolate Cake Recipe with Maple Butter Syrup

Gluten Free Chocolate Cake

Easy Gluten Free Chocolate Cake Recipe

Gluten Free Chocolate Cake with Maple Butter Syrup


This Gluten Free Chocolate Cake is an adaptation of two Donna Hay recipes. Is is really easy to make and will disappear very quickly.

You can make the cake the day before then make the syrup the day of your event and pour on just before serving to salivating friends and family.

Gluten Free Chocolate Cake

110g lactose free margarine
1 cup brown caster sugar
1 teaspoon vanilla extract
2 eggs
1 cup gluten free plain flour, sifted
1/4 cup premium dutch cocoa, sifted
1 teaspoon baking powder
1/2 cup lactose free milk

Maple Butter Syrup

1/2 cup maple syrup
2 tablespoons lactose free margarine


Method for Gluten Free Chocolate Cake and Maple Butter Syrup

Preheat oven to 160°C/320F.

Put the margarine, sugar and vanilla in the bowl of an electric mixer and beat for at least 10–12 minutes.

Add the eggs one at a time and beat well, scraping down the sides of the bowl.

Next add the flour, cocoa, baking powder and milk and beat until just combined.

Pour the mixture into a greased 20cm/8inch cake tin lined with non-stick baking paper and cook for 40–50 minutes or until cooked when tested with a skewer.

Allow to cool before plating.

Place the maple syrup and margarine in a small saucepan over medium heat and stir until all ingredients are well combined and smooth. Pour the syrup over the warm cake and serve. Serves 8–10.


Notes
Make sure to beat the margarine and sugar together for at least 10 minutes. This way you will get a lighter, fluffier cake. 

Poke holes in the cake before you pour the syrup. This way the cake will absorb the syrup better.







Apple Tart - Gluten and Lactose Free

Sunday, 26 June 2016


Gluten free, lactose free Apple Tart
Freshly Baked Apple Tart brushed with Maple Syrup


Gluten free, lactose free Apple Tart raw
Apple Tart ready to go into the oven


Gluten free, lactose free Apple Tart baking
Baking away - hurry up looks so good

Gluten free, lactose free Apple Tart easy recipe
Risen beautiful, soft, light and fluffy and with a scoop of lactose free ice-cream

Gluten free, lactose free Apple Tart with lactose free ice cream
Gluten Free, Lactose Free Apple Tart


I found this delicious gluten free and lactose free Apple Tart recipe in the weekend magazine of the Sunday paper. It's actually a Donna Hay recipe that I altered.

I have yet to find a Donna Hay recipe that I can make exactly as written. She is also the only person who uses pouring cream instead of milk in almost all her recipes which is extremely annoying and frustrating. Ok enough complaining on to my delicious recipe.

I made quite a few changes basically depending on what I had in the pantry. The only thing I had to buy was the gluten free plain flour which was half price so that made me happy.

I also used cashew meal because its cheaper than almond meal and has a mild flavour which I prefer. It also tastes a lot better I think than almond meal as well. In future I am going to use this instead. I made a few more changes but won't bore you with that.

So without further ado I give you the recipe to an incredibly delicious and easy to make gluten free and lactose free Apple Tart.

Apple Tart - Gluten free and lactose free

Ingredients
130gm milk free margarine
1/2 cup brown caster sugar
1 teaspoon vanilla essence
1 tablespoon finely grated lemon rind
1 tablespoon finely grated orange rind
3 eggs
1 1/2 cups cashew meal
1/2 cup gluten free plain flour
1/2 teaspoon gluten free baking powder
1 apple finely sliced
2 tablespoons maple syrup

Method
Preheat oven to 160C/320F. Lightly grease a 26cm fluted loose-based tart tin.

Place the margarine, sugar, vanilla, lemon and orange rind in an electric mixer and beat for 5 minutes or until light and fluffy.

Add eggs one at a time beating well after each addition. Add the cashew meal, flour and baking powder and mix to combine. 

Spoon the mixture into the tart tin and smooth. Press the slices gently into the filling.

Place the tart on a baking tray and cook for 40-45 minutes or until golden. Remove from oven and while hot brush with maple syrup.




Easy Flapper Pie Recipe

Monday, 13 June 2016



Freshly Baked Flapper Pie

Hazelnut Meal Crust


Delicious vanilla custard filling
 
Light and fluffy meringue topping


The finished product - Flapper Pie

A slice of fluffy heaven

Easy Gluten Free and Lactose Free Flapper Pie

I found out about Flapper Pie which I had never heard of before from a friend on Facebook - as youe do. He posted a list of pies and this was on it. The minute I saw Flapper Pie I knew I had to make it.

Of course the original has a biscuit base but since I don't eat wheat I found the almond meal variation. You could also use gluten free biscuits to make a gluten free biscuit base if you don't want to use a nut meal. Might try that next time. Also since I am lactose intolerant I used lactose free milk.

I found this pie very easy on my stomach. It is very light and easy to digest so a few slices will go down a treat!

I did find it a bit bland though. It didn't help that I forgot to sprinkle some almond meal on top to add some crunch which it does need for that extra texture.

Don't let the three layers scare you, it is so easy to make. Just take it a step at a time, put it together as instructed and you will have a lovely Flapper Pie in no time.

Original recipe from The Kitchen Magpie


Easy Gluten Free, Lactose Free Flapper Pie


Crust
1 ½ cups nut meal (I used hazelnut meal but you can use almond)
¼ cup melted coconut oil
dash of cinnamon

Filling
2½ cups lactose free milk
½ cup of white sugar
¼ cup of gluten free corn starch
3 egg yolks
1 tsp vanilla
pinch of salt

Meringue Topping
3 egg whites
¼ cup of sugar
¼ tsp of cream of tartar

Topping
2 tsps almond meal

1. Mix all the crust ingredients together and press all around and up the sides of a 25cm/10 inch pie dish. Bake at 180C/350F for 10 minutes.

2. Combine all the ingredients for the filling and mix together. Cook on a medium heat until it boils and thickens, making sure to stir constantly (this is the secret)! Set aside to cool while you make the meringue. (Note this will get a skin on it unless you place a layer of baking paper on top).

3. Beat the meringue ingredients together until they form stiff peaks.

4. Pour the filling into the crust and top with the meringue. Make little peaks with a fork which will brown when baked. Sprinkle the almond meal on the top then bake in a 180C/350F degree oven until the meringue browns, around 10 minutes. Keep an eye on it though so it doesn't burn.

5. Cool in the fridge and eat the same day.

Note: This pie does not last long as the meringue on top gets gooey and the nut meal crust gets moist and gets soggy so eat the same day or next day. It won't last longer than that.

Gluten Free Black Forest Roulade

Monday, 18 January 2016



Gluten Free Black Forest Roulade
Slice of Gluten Free Black Forest Roulade



I found this delicious gluten free Black Forest Roulade recipe from one of the Woolies Fresh Magazines. I would love to say it is lactose free but it isn't.

I have yet to master getting thick cream from cans of coconut cream. I have tried several times to put coconut cream in the fridge but the cream is not hard enough so is of no use. Plus you would need about 8 cans to get enough cream to make this recipe.

I was going to use the lactose free cream but it says not suitable for whipping so there goes that idea. It would be nice if someone could make a lactose free cream that you can whip then I would definitely use it.

Since you are only have a slice or two of this, there won't be a lot of cream in there so we will just have to suffer a little for a glorious piece of roulade.


Black Forest Roulade

Ingredients

5 eggs, separated
2/3 cup raw caster sugar
225g dark choc melts, melted, cooled
2 tbs sifted icing sugar,
2 tbs sifted cocoa powder
200g cherries, pitted, halved
300ml cream

Method

1. Preheat oven to 180°c. Line a 25 x 35cm baking tray with baking paper.

2. Beat egg yolk and sugar with electric beaters until thick and pale. ( Do not overbeat because then your roulade will become too soggy and will crack when you roll it out like mine did!)

3. Gently fold in melted chocolate.

4. In a clean bowl and with clean beaters, beat egg white until stiff peaks form. Gently fold into chocolate mixture in two batches. Spoon into pan and spread evenly.

Bake for 12-15 minutes or until set. Take out of oven and place a layer of baking paper over the top so roulade doesn't dry out while you wait for it to cool. Give it about 15 minutes. Cut another piece of baking paper a little larger than the baking tray and place on bench.

5. Once cool sprinkle the top of the roulade with icing sugar. Place the baking paper back on top. Then get a new tray around the same size as the baking tray with the roulade and flip roulade onto new tray then slide onto baking paper on bench. 

 6. Gently peel off the bottom layer of the roulade then roll it gently but tightly from the shortest end which is the one measuring 25cm.
 
Rolled Up Gluten Free Black Forest Roulade

 Leave to cool to room temperature.
 
Cooling Gluten Free Black Forest Roulade

 7. Next whip cream and icing sugar together until thick. When cake is cool, gently unroll. If you see any crack don't worry about it as you will cover it up with the icing sugar.

Gluten Free Black Forest Roulade with Cream

Spread with cream covering the curliest end from the edge which will be your centre but leaving a 1cm gap around all other edges so cream doesn't spill out when you roll it up.


8.Then top with cherries.
Gluten Free Black Forest Roulade with Cherries

Re-roll, dust with all over with cocoa powder and transfer to a serving plate.

Gluten Free Black Forest Roulade Whole





Nutritional information
Per Serve:
6.5g protein
27g fat (18g saturated fat)
45gm carb
0.5gm dietary fibre
1850 kj (440cals)



Egg-Free, Gluten-Free Pancakes

Sunday, 25 October 2015




I had to go searching for an egg free, gluten free pancake recipe because I have been struggling on my paleo diet. Mainly because I have found that coconut oil and too much almond meal does not agree with me at all.

I also love pancakes but I think it is the egg that has been really heavy on my stomach so needed an alternative.  I went searching for an egg-free, gluten-free recipe and found this wonderful one from Taste which I altered to suit my stomach!

These pancakes come out so light and fluffy. I was so surprised and thrilled and best of all they taste delicious. They have more flavour than any paleo pancakes I made before and they are much easier to digest.

Let me know how you go with these. Enjoy!

Egg Free Gluten Free Pancakes

Ingredients
1/2 cup gluten free self-raising flour
1 tablespoon raw sugar
1/4 teaspoon bicarbonate of soda
1/2 cup rice milk
2 tablespoons melted margarine
1 teaspoon white vinegar

Method
Mix the flour, sugar and bicarbonate of soda in a medium bowl.  Pour in the milk, margarine and vinegar and whisk until smooth.

If the batter is a little thick pour is some extra milk until it is a little thinner and nice and smooth.

Heat a non-stick frying pan over medium heat. Grease with a little margarine then pour in some batter. Cook for 1-2 minutes on either side until they are golden brown and cooked through.

Makes around 8 light and fluffy pancakes.


Pecan Peanut Butter Slice

Saturday, 27 September 2014


Pecan Peanut Butter Slice - Dairy Free, Gluten Free, Grain Free
Pecan Peanut Butter Slice - Dairy Free, Gluten Free, Grain Free

Pecan Peanut Butter Slice - Gluten free, grain free
Easy to make and super delicious.


Pecan Peanut Butter Slice - Dairy Free
Grain free, gluten free and dairy free.

Pecan Peanut Butter Slice - Dairy Free, Gluten Free, Grain Free

This Pecan Peanut Butter Slice requires no baking and is grain free, gluten free and dairy free.

I love peanut butter and was searching for a new recipe with peanut butter in it. I was thrilled when I found this Pecan Peanut Butter Slice.

The recipe was actually a bit different but I simplified it and it tastes divine.

I am sure you will love it as much as my friends did. They devoured it in minutes and your friends will too and then they will ask for more. 

Fear not that it has a few layers. It is so quick and easy to make and won't take you much time at all.

Give it a try. You will be glad you did. Let me know how you go.


Pecan Peanut Butter Slice


Ingredients

Top Layer:
1/2 cup peanut butter
1/4 cup coconut oil melted
1/4 cup maple syrup

Base Layer:
1/2 cup coconut oil melted
1/4 cup cocoa powder
3 tbs maple syrup
1/3 cup chopped almonds

Nut Layer
1/4 cup chopped pecans

Instructions for Base Layer
Line a 20cm x 10cm (8 in x 4 in) baking tin with baking paper.

Combine all the ingredients for the base in a bowl.

Spread along base of baking tin and place in freezer for about 20 minutes to set.

Instructions for Top Layer
While base is setting combine ingredients for the top layer in bowl.

Spread this mixture over the base layer then sprinkle pecans over the top pressing into the top layer as you go.

Return to the freezer for an additional 20 minutes then cut and serve. 

Note: Store in refrigerator as this will melt at room temperature.

Adapted from Paleo Newbie.

No Bake Pecan Peanut Butter Slice - Dairy, Grain & Gluten Free




Healthy Buckwheat Pancakes

Monday, 28 July 2014

Healthy Buckwheat Pancakes
Lovely honey on my Buckwheat Pancakes and a
delicious cup of peppermint tea. 
Perfect breakfast for a Sunday morning.


Gluten Free Buckwheat Pancakes


Buckwheat Pancakes



These healthy Buckwheat Pancakes are gluten free, easy to make and super delicious.

I was craving pancaked and don;t really like almond meal pancakes are they are just not right and do not want 10 eggs in coconut flour pancakes. Nope nope. Then I heard about buckwheat which is naturally gluten free and not wheat at all by the way.

Then I remembered a pancake recipe from Jamie Oliver that uses three ingredients. He uses self raising flour but I thought it will still work with buckwheat and I was right.

I am glad I gave this recipe a try. I will be making it more often. It it light on the tummy and tasty too. It is the perfect breakfast.

Healthy Gluten Free Buckwheat Pancakes

Ingredients
1 cup buckwehat
1 egg
1 cup lactose free milk or any milk of choice


Method
Whisk all ingredients in a bowl until combined. Do not over beat.

Heat up a frying pan, spray will olive oil or oil of choice and pour in batter.

Once bubbles start to form flip the pancake over. Give it a minute and flip onto your plate.

This recipe makes 12 large pancakes. 


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