Gluten Free, Dairy Free Banana Peanut Butter Bread

Friday, 23 November 2018

Gluten Free, Dairy Free Banana Penut Butter Bread I


Gluten Free, Dairy Free Banana Penut Butter Bread 6


Gluten Free, Dairy Free Banana Penut Butter Bread 7


This is a gluten free, dairy free cake recipe I found in a book a friend gave me as a gift. It is called My Petite Kitchen Cookbook by Eleanor Ozich.  I have changed around some ingredients so it isn't exactly the same but very similar. This is the first recipe I have used and hope to make more in the future. Enjoy!

Gluten Free, Dairy Free Banana Peanut Butter Bread


Ingredients
4 free range eggs
1/4 teaspoon cinnamon
3/4 cups peanut nutter
1 cup shredded coconut
1 teaspoon bicarbonate of soda

Topping
1/4 cup mousmoula (loquat) or fruit of choice
1 tbsp shredded coconut

Method
Preheat the oven to 160C. Grease and line a 20cm cake tin with baking paper.

Blend eggs and banana in a food processor until smooth. Add the peanut butter, coconut and bicarb of soda until smooth. The bigger the food processor the better because it gets pretty full.

Next pour batter into the lined cake tin. Tear up mousmoula (or fruit of choice) and scatter over the top of cake then sprinkle shredded coconut as well.

Bake for 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean.

Once cooled turned out onto a plate and serve.




Gluten Free Lamington Sponge Cake

Friday, 26 January 2018


Gluten Free Lamington Sponge Cake


Fluffy Gluten Free Lamington Sponge Cake


Fluffy Slice Gluten Free Lamington Sponge Cake



I found this wonderful Gluten Free Lamington Sponge Cake recipe in a magazine called Food to Love. I thought it was perfect to make on Australia Day because it is my brother in laws birthday. Quite fitting for both occasions.

The original recipe wasn't gluten free but thought there is a combination of flours so it should work well with gluten free flours and from the photos you can see it worked out beautifully.

I am lactose intolerant but they don't make a cream you can whip that is lactose free so had to use Bulla Whipping Cream which is an excellent product as it whips up fast.

Feel free to change to any alternative. (I would love to know what you choose so please share).
 

Gluten Free Lamington Sponge Cake Recipe

Lamington Sponge Ingredients
1/3 cup (50g) cornflour
1/3 cup (50g) gluten free plain flour
1/3 cup (50g) gluten free self-raising flour
15 g butter, melted
1 tbsp boiling water
6 eggs
1 cup (220g) caster sugar
1 cup (250ml) Bulla whipping cream
1/2 cup (160g) strawberry jam
1 cup (80g) desiccated coconut

Chocolate Icing Ingredients
35g block of Cadbury Dark Milk Bar, grated
1/2 cup (125ml) water
1 cup (160g) pure icing sugar, sifted
1/2 cup (50g) cocoa, sifted

Method for Gluten Free Lamington Sponge

Preheat oven to 180°C (160°C fan-forced). Grease and line two x 22cm round cake pans with baking paper.

Sift cornflour, gluten free plain and gluten free self-raising flour together three times. Combine the melted butter and boiling water in a small cup.

Beat the eggs and sugar in a LARGE bowl with an electric mixer on high speed for 8 minutes or until thick and creamy. Using a large whisk, gradually fold half the sifted flours, then the butter mixture into the egg mixture, then the remaining flour mixture.

Divide sponge mixture evenly between prepared pans. Bake for about 20 minutes or until golden brown. Take out of pans and allow to cool.

Method for Cream and jam:

Beat the cream in a small bowl with an electric mixer until firm peaks form. Bulla whipping cream is made to be whipped and does so in 90 seconds. Nice and fast.

Spread one sponge with jam, then cream to within 1cm of edge of sponge. Top with remaining sponge.

Method for Chocolate Icing

Whisk the chocolate and water in a medium bowl over a saucepan of simmering water until melted and smooth. Remove from heat; gradually whisk in icing sugar and cocoa until smooth. The mixture is runny so use a spoon to cover top and sides.  

 Sprinkle the top and sides with coconut; refrigerate until set before cutting. 

Note: I had half the chocolate mixture left over. Better to be safe than sorry you don't want to have not enough. Always better to have a little more than you need.

Original Recipe is from Food To Love

Gluten Free, Lactose Free Christmas Trifle

Saturday, 30 December 2017


This refreshing gluten free, lactose free trifle will be a huge hit at any Christmas dinner. Even though there are a few layers to it, it is relatively easy to make. 

You just need to have some patience as this was made over a few days mainly to make sure everything set and was cooled enough to assemble.

Instructions for Christmas Trifle

Ingredients

2 x 85 gm packets strawberry jelly
350 gm strawberries
1 gluten free swiss roll
750ml lactose free custard
200gm strawberries for topping

Method

Step 1.   Make jelly per packet instructions. Pour into trifle bowl then add strawberries. Allow to cool then place in fridge overnight.


 Step 2.   Make gluten free swiss roll per instructions below or follow link.  Once roll has cooled completely, cut most slices in half and arrange around bowl as shown.

 

Step 3.  Make custard per instructions below. Make sure custard has cooled completely before adding to trifle. Pour custard over the top and smooth out.
 

Step 4. Just before serving add some strawberries on top.



Jelly

Follow packet instructions then add 300gm strawberries.

Gluten Free Swiss Roll

The recipe for the Gluten Free Swiss Roll is here.

Lactose Free Custard

750ml lactose free milk
3 whole free range eggs
4 teaspoons vanilla bean extract
2 tablespoons cornflour
1/4 cup caster sugar

Heat milk in a saucepan and bring to almost boiling point, then remove from the heat.
Beat the eggs, sugar and cornflour in a stainless steel mixing bowl until combined.
Pour the hot milk over the eggs and whisk in well.
Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.
Remove from the heat quickly and pour back into the mixing bowl.
Strain through a sieve to get any lumps out. Whisk a little to help cool down then place a layer of cling film over the top making sure to touch the surface of the custard. This is so a skin doesn't form. Allow to cool then place in fridge to go cold.

Custard recipe from The Healthy Chef  with some variation from me.



Gluten Free Swiss Roll

Friday, 29 December 2017


 Gluten Free Swiss Roll

I was looking for a gluten free swiss roll recipe because I wanted to make a trifle for a friends Christmas party. I came across a recipe from Mary Berry. 

All I did was substitute the flours for a gluten free flour and it worked out beautifully.

It's a nice easy recipe. I think the next time I make this I will beat the eggs longer. It does say 10 minutes and look for the mixture to be thick and leave a trail. I don't think mine was thick enough as it didn't leave a distinct trail. Still yummy though. 

Enjoy. 

Gluten Free Swiss Roll

4 eggs, large
100 g caster sugar
100 g gluten free self-raising flour
175 g strawberry jam

Heat oven to 180°C/356F. Grease a 33cm x 23cm (13in x 9in) Swiss Roll tin. Line the base of the tin with baking paper and grease the paper.

Air is the only raising agent in a Swiss Roll so get whisking. It can take up to 10 minutes to whisk in enough air. Beat the eggs and sugar in a LARGE bowl until pale and thick enough for the mixture to leave a trail when the whisk is lifted.

When the egg and sugar mixture is thick and aerated enough gently sift over the flour and lightly fold it in.

Ease the mixture into the corners of the tin by tilting gently, trying to avoid popping any of the bubbles.

Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.

Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Scatter it liberally with caster sugar.

Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper. Cover the cake loosely with a clean tea-towel and allow to cool.


Gently unroll the cake, discard the baking paper, spread over the jam and roll back up again.

 Gluten Free Swiss Roll with baking paper

Sift the icing sugar over the top and serve.

 

NOTE:
Mixture fluffs up considerably when you beat the eggs and sugar and may over run your bowl as it did mine so make sure you use a large bowl.

This recipe has a mix of methods from:
Red Online
Delicious Magazine
Genius Kitchen
Projects Exeter

Gluten Free Lemon and Blueberry Cake

Friday, 10 March 2017



 


I had a dinner to go to where my friend always prepares a feast which I love. So I wanted to bake a great dessert as thanks and because I don't get to bake much these days at all.

I found this gluten free Lemon and Blueberry Cake a great Summery dessert which is the type of weather we are having at the moment in Autumn.

It turned out great. Its was so easy to make and baked easily too.  The original Coles recipe is here.


Gluten-free Lemon and Blueberry Cake

170g lactose free margarine, softened
1/2 cup (150g) caster sugar
1 tablespoon lemon rind, finely grated
2 Coles Australian Free Range Eggs
1 1/3 cups (215g) gluten-free self-raising flour
2/3 cup (190g) nudie coconut blueberry yoghurt or lactose free yoghurt
125g fresh or frozen blueberries

Lemon Syrup
2 tablespoons lemon zest
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar

Icing sugar
1/2 cup icing sugar
1 tablespoon water


Step 1
Preheat oven to 180C. Grease a 20cm ring pan then spray with olive oil spray and dust with gluten free self-raising flour.

Step 2
Use an electric mixer to beat the margarine, sugar and lemon rind in a bowl until pale and creamy. Then add the eggs one at a time making sure to beat well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan and smooth the surface.

Step3
Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.

Step 4
Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens.

Place the cake while still on the wire rack over the sink and pour syrup over it. Wait for syrup to drain then place cake on a plate and allow to cool.

Step 5
Once cake has cooled mix the water icing sugar, add more water if needed then drizzle over cake.

Note:
The Blueberry coconut yogurt comes in a 170g tub so I added 20ml water to make 190gm.

Gluten Free Lemon Blueberry Poke Cake

Tuesday, 27 September 2016





This is a recipe I found in the latest Coles Magazine. The original is not gluten free. I just changed the flours around and a few more ingredients and came up with a winning cake. 

The cake itself came out a bit custardy but that doesn't detract at all. There is a strong lemon flavour which gives the cake a lot of zing but I think this is why everyone loved it so much.

I have to warn you that this is a very time consuming cake. It takes all day. I think if I make it again I won't bother with the butter cream. There was a lot of blueberry sauce left over so before I put the buttercream on I covered the cake in the sauce.  Next time I will leave it at just that.

For some reason I also fluffed up the icing because it looked a bit plain with the cream flattened on top. I think this made it look a bit messy. Next time I might blob on the left over blueberry sauce if I decide to use the buttercream.

This is a very summery cake so perfect for the season. If you love lemon flavours you will love this lemon cake. Delicious.

Gluten Free Lemon Blueberry Poke Cake

Ingredients
150g olive oil margarine, softened
1 cup raw sugar
2 free range eggs
300 ml lite coconut cream
1 1/2 cups gluten free self-raising flour
1/2 cup desiccated coconut
1 tablespoon lemon rind, finely grated
1/4 cup freshly squeezed lemon juice

Blueberry Sauce
1 cup frozen blueberries
2 tablespoons raw sugar
1 1/2 teaspoons cornflour

Lemon Buttercream
125g olive oil margarine, softened
1 1/2 cups icing sugar mixture
1 teaspoons lemon rind, finely grated
1 tablespoon lemon juice

Method for Poke Cake

1. Preheat oven to 180C then grease and line the base and sides of a 20cm round cake pan with baking paper.

2. Beat the butter and sugar in a bowl until pale and creamy with an electric mixer. Add eggs 1 at a time, beating well after each addition. Add the coconut cream and beat to combine.

3.  Add the gluten free flour and coconut and stir to combine. Next stir in lemon rind and lemon juice.

4. Pour into the prepared pan and smooth the surface. Bake for 45-50 mins or until a skewer inserted into centre comes out clean. I found it took almost 30 minutes more to bake so you will need to keep an eye on it after the recommended bake time. Set aside to cool slightly then place on a serving plate.
 

Method for Blueberry Sauce


Meanwhile, to make the blueberry sauce, combine the blueberries, sugar, cornflour and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook, stirring until sauce boils and thickens. Use the back of a spoon to lightly crush the blueberries. Set aside to cool slightly.



Use the end of a wooden spoon to pierce the cake at 3cm intervals. Spoon two-thirds of the warm blueberry filling into each hole, using the end of the wooden spoon to gently push the filling to the bottom of the hole. Set aside to cool completely.


Method for Buttercream


To make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale and creamy. Add the icing sugar, lemon rind and lemon juice and beat until smooth and creamy.


Stir the remaining blueberry sauce into the lemon buttercream to create a swirled effect. Spread over the top of the cake and serve.






Finding Nemo Gluten Free Choc Chip Cupcakes

Sunday, 18 September 2016

Finding Nemo Gluten Free Choc Chip Cupcakes

Gluten Free Finding Nemo Choc Chip Cupcakes

Gluten Free Vanilla Choc Chip Finding Nemo Cupcakes


It was my nephews 4th birthday so I had to make something special for him. His birthday cake was not gluten free so I decided to make some cupcakes for those of us with a gluten intolerance.

He is mad about the ocean and loves the Octonauts so naturally he loves everything about Finding Nemo.

Browsing on eBay I found some Finding Nemo cupcake holders and edible cupcake toppers (made from rice paper and edible ink) perfect! (Unfortunately the toppers were a bit flimsy and as you can see from the photos they curled up but that didn't stop the kids from gobbling them up.)

Then I found a great gluten free vanilla cupcake recipe. I thought it was a bit dull so decided to add choc chips. 

These were more popular with the kids then the cake was. Some of the kids are incredibly fussy eaters. Now that is success!


Gluten Free Choc Chip Cupcakes


Cup Cake Ingredients
1/2 cup (125g) olive oil margarine at room temperature
2/3 cup raw sugar
2 large eggs, at room temperature
1 cup plain gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup lactose free milk
1/2 cup milk choc chips

Vanilla Frosting Ingredients
1 cup pure icing sugar
2 tablespoons olive oil margarine
1/4 cup lactose free milk
1/2 cup milk choc chips

12 Finding Nemo edible cupcake toppers


Cupcake Method
1. Preheat oven to 180C/350F.
2. Line your cupcake tin with cupcake holders.
3. Whip butter and sugar together with an electric beater until light and fluffy.
4. Add eggs, beating well between each addition.
5. Sift in flour, baking powder and soda and stir until combined.
6. Then add vanilla and milk.
7. Finally stir in choc chips until combined. 
8. Divide batter evenly between each cupcake.
9. Bake cupcakes for 12-15 minutes.
10. Remove from oven, cool in pan 5 minutes then transfer to cooling rack to cool completely ready for frosting.


Frosting Method
1. In a medium sized bowl sift icing sugar.
2. Next start with 1 tablespoon margarine and half the milk.
3. Stir until you get a nice thick white icing. Keep adding more margarine and milk until the consistency is right. Keep some extra icing sugar close by in case you need to add some more.
 4. Cover each cupake with a Finding Nemo topper then decorate with choc chips.



Original recipe from  Gluten Free Gigi

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