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. 


Paleo Chocolate Cake

Friday, 25 July 2014



Paleo Chocolate Cake - Gluten Free, Grain Free


Paleo Chocolate Cake - Graien Free, Lactose Free


Paleo Chocolate Cake - Grain Free, Gluten Free, Lactose Free


Slice of Paleo Chocolate Cake

I was looking for a chocolate cake recipe that was grain free, gluten free and lactose free the other day because we were craving chocolate cake at work.

Our computer system was down and we had nothing to do until it got fixed so we started talking cakes - chocolate cakes. Then I went searching for a recipe and found this delicious Paleo Chocolate Cake at Super Glue Mom.

The recipe specifically said the milk had to be full fat milk. I used low fat milk by mistake and it came out moist, light, soft and fluffy. It even had the volume I have been missing since going grain free!

This is not a sweet cake but delicious none the same.  Light on the belly and will keep you happy all day. Definitely a keeper.


Paleo Chocolate Cake

Ingredients
½ cup coconut flour
¼ cup almond flour
2 teaspoons baking powder
½ cup unsweetened cocoa powder
400ml lactose free milk or any non dairy milk
½ cup honey
4 eggs
2 teaspoons vanilla

Method
Preheat oven to 175C/350F then  line a 20cm x 20cm (8x8 inch) square baking tin with baking paper.

Sift coconut flour, almond flour, baking powder, and cocoa powder into a large bowl and mix until combined.

Place milk, honey, eggs, and vanilla in a blender and mix until combined.

Slowly pour wet ingredients into dry and mix until everything is well combined. Do not over mix. The end result is like chocolate soup. Perfect!

Pour the batter into the cake tin and bake for 50 minutes.

Allow to cool before removing from tin. Then serve and enjoy.


Apple Cinnamon Bread

Tuesday, 22 July 2014

Apple Cinnamon Bread - Grain free, gluten free, dairy free


Apple Cinnamon Bread


You must eat this delicious Apple Cinnamon Bread that is gluten free, grain free and dairy free fresh out of the oven. It is soft, moist, warm and delicious and even better with a little strawberry jam.

I saw two tiny little loaf pans in the supermarket and had to get them. Then I went about searching for a recipe. I can't remember where I found this but it is perfect. I found that breads and cakes don't really rise with coconut or nut flours so thought this would be the way to have a "normal" looking bread.

I halved the recipe and filled one of the tiny tins. It worked a treat.

Apple Cinnamon Bread


Ingredients
1/4 cup  + 2 tbsps almond flour
1 tablespoon coconut flour
2 tablespoons shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 tablespoon honey
1 egg
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
2 tablespoons grated apple

Method
Preheat oven to 180C/350℉.


In a mixer bowl blend almond flour, coconut flour, shredded coconut, baking powder and cinnamon.

In small bowl whisk egg, coconut oil, vanilla and apple.


Pour egg mixture into almond flour mixture and blend well.

Grease loaf pan and bake for 25-30 minutes or until toothpick inserted in the center comes out clean.



Coconut Flour Shells

Sunday, 13 July 2014


Coconut Flour Shell - Gluten free, dairy free, grain free

Coconut Flour Shell

Coconut Flour Shells

I was out shopping one day and saw a tray with six shell shaped muffins and had to buy it. It was a great buy only $2!

Once I got it home I looked for some gluten free, dairy, free, grain free recipes I could make in this tin and came across a simple coconut muffin recipe from the Coconut Mama.

I halved the recipe and simplified it so it is super easy and quick to make.  You just chuck everything into a mixer bowl let it do the work and then scoop into tin bake and enjoy.

Coconut Flour Shells


Makes 6  

Ingredients
1/4 cup plus 2 tbsps coconut flour
1/2 teaspoon baking powder
3 eggs
1/4 cup coconut oil, melted
1/4 cup honey
1/2  teaspoon vanilla


Method
Pre heat oven to 180C/350F.

Oil 6 pod tin.

In a mixer add all ingredients and blend until combined.

Scoop mixture into each pod.

Bake for 25-30 minutes.

Enjoy.

Told you they were easy to make!





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