tag:blogger.com,1999:blog-20322662071879088852024-02-08T07:14:59.714+08:00Sia's Cooking BlogSharing low-lactose, lactose free and gluten free recipes. Unknownnoreply@blogger.comBlogger188125tag:blogger.com,1999:blog-2032266207187908885.post-79905978758180537032022-09-07T13:07:00.008+08:002022-09-07T13:12:36.503+08:00Avengers Gluten Free Zebra Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0jr-goj6d9pFgGDo6R1nYZcGlQEnDb32jk2ZPZSv-I1_XCxrGxr-0MzAKkWqx0bYfJT79Gg1Gs76BXnH6NQq1TrY9oBuBfLXxL4Pa6_a0nRploPSgTByzYzF0uVtNghKMX3JhU8oyFSBuCdjPABE8u3WR1RCRQlz3U_AiQI1Dre8O8ztGz0jbz2h4g/s2048/Facetune_27-08-2022-23-10-47.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Avengers Gluten Free Zebra Cake" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0jr-goj6d9pFgGDo6R1nYZcGlQEnDb32jk2ZPZSv-I1_XCxrGxr-0MzAKkWqx0bYfJT79Gg1Gs76BXnH6NQq1TrY9oBuBfLXxL4Pa6_a0nRploPSgTByzYzF0uVtNghKMX3JhU8oyFSBuCdjPABE8u3WR1RCRQlz3U_AiQI1Dre8O8ztGz0jbz2h4g/w300-h400/Facetune_27-08-2022-23-10-47.JPEG" width="300" /></a></div><br /><p></p><p>I made this gluten free Avengers zebra birthday cake for my nephews 10th birthday. I wanted to make something different so decided to mix chocolate and vanilla together. </p><p>This cake did not turn out well at all inside hahaha. Somehow little rocks formed! My sister said did you put rice bubbles in here. I didn't. I don't know what happened it didn't work out but it did look good. I would love to try again especially for the icing which saved the cake because the next day it was soooo dry inside haahah.</p><p>I completely forget to photograph inside but its for the best because it looked a mess. It looked more like a chocolate cake with specks of vanilla inside. </p><p>The Avengers flying on top of the cake and the personalised cake topper I got from eBay.<br /></p><p>Let me know if you try it and it works!</p><h2 style="text-align: left;">Avengers Gluten Free Zebra Cake<br /></h2><p></p><p></p><h3 style="text-align: left;">Base vanilla cake batter:</h3><p>1 1/4 cups (300 grams) lactose free milk or any dairy free milk, room temperature<br />2 tsp apple cider vinegar (to be mixed with dairy free milk)<br />3 2/3 cups (460 grams) gluten free plain flour<br />2 tsps baking powder<br />1 tsp baking soda<br />1 cup (220 grams) white sugar<br />3/4 cup (170 grams) flora margarine or any dairy free margarine, room temperature<br />3/4 cup (190 grams) mashed bananas (3 small or 2 large) or pureed applesauce, room temperature<br />1 tbsp vanilla extract</p><h3 style="text-align: left;">For the chocolate cake batter:</h3><p>1/3 cup (33 grams) cocoa powder<br />1/4 cup (60 grams) Zymil lactose free milk or dairy free milk<br />2 tbsp dairy free margarine or butter, melted and cooled <br /></p><h3 style="text-align: left;">Buttercream</h3><p>2 cups (460 g) dairy free margarine or vegan butter, room temperature<br />1 cup (100 grams) sifted cocoa powder<br />3 cups (600 grams) sifted powdered sugar<br />1/4–1/3 cup dairy free milk (such as soy milk or oat milk)<br /> </p><h3 style="text-align: left;">Instructions</h3><p>Preheat the oven to 180C/350 F. Grease two 20cm/8″ cake pans with cooking oil, and line them with baking paper/parchment paper. Set aside.</p><p>Prepare the buttermilk. Combine the milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. <br /></p><p>In the meantime in a medium bowl, stir together the flour, baking powder, and baking soda. Set aside.<br /></p><p><b>Make the vanilla batter: </b>In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the margarine and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the pureed banana or applesauce and vanilla extract. </p><p>Mix again on medium speed until combined, scraping down the sides as needed. Add in about half of the dry mixture, along with half of the buttermilk, and mix on medium speed until just combined. </p><p>Add in the remaining dry mixture and buttermilk and mix on medium speed until there are no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides.</p><p><b>Make the chocolate batter:</b> divide half of the vanilla cake batter into a separate bowl. Add in the cocoa powder, remaining dairy free milk and melted butter into one of the bowls. Stir the ingredients gently into the batter until it becomes a chocolate cake batter.</p><p><b>I DON'T UNDERSTAND THIS PART AT ALL BUT HERE ARE THE INSTRUCTIONS:</b><br />How to make a zebra pattern in the batter: now we’ll divide the batter into the cake pans in a zebra pattern. Take a large spoon and spoon about 1/4 cup of vanilla batter into the middle of both cake pans. Then take another large spoon and spoon about 1/4 cup of chocolate batter directly on top of the vanilla cake batter. </p><p>Repeat, alternating between vanilla and chocolate cake batter until the batters are finished. Gently tilt the cake pans to get the batter to touch the edges of the pan if they aren’t already. Do not tap the cake pans onto countertop. This will release any air bubbles that will help the cake rise.</p><p>Bake the cakes immediately after creating the zebra pattern. Bake for 35 - 45 minutes or until the toothpick comes out clean. </p><p>Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your buttercream.</p>Buttercream<br />In a large bowl with a hand mixer, cream the butter until fluffy and light, about 2-3 minutes.<br /><br />Add in the cocoa powder and 1 cup of the powdered sugar. Continue creaming the mixture, adding in the remaining icing sugar in 1 cup intervals until smooth. Add in 1-2 tbsp dairy free milk at a time to help achieve a creamy texture.<br /><p>Ice the cake as desired, slice and enjoy!</p><p> </p><p>The original recipe is from <a href="https://thebananadiaries.com/vegan-zebra-cake/">Banana Diaries</a> and here is the <a href="https://thebananadiaries.com/best-vegan-chocolate-cake-ever/">buttercream recipe</a>. <br /></p><p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-42830009986762010832022-08-22T15:16:00.004+08:002022-08-22T15:16:41.450+08:00Gluten & Dairy Free Chocolate Coconut Balls<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiso_0eu5HiwcfDO0imotHozbbtMTePeqHuhx5rgZTlw3Gyt5Il1sQedqzT9n4D0wpZlKlj4E4I3D1CM3oBnV0VFVfBtrBY-Ba_d1wUC0THyDbHE8ILst7CPO5Kll7LpGiCB2YOvglV8TuBqJ8jOBS8e0fCklHlr3qKzHq-FUmE_AtHgKenKf7GEgm7SQ/s2048/IMG_8497.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiso_0eu5HiwcfDO0imotHozbbtMTePeqHuhx5rgZTlw3Gyt5Il1sQedqzT9n4D0wpZlKlj4E4I3D1CM3oBnV0VFVfBtrBY-Ba_d1wUC0THyDbHE8ILst7CPO5Kll7LpGiCB2YOvglV8TuBqJ8jOBS8e0fCklHlr3qKzHq-FUmE_AtHgKenKf7GEgm7SQ/w300-h400/IMG_8497.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimY6adG83YDNFnteG6CPmaOvG5IL994Xg2KpD_xeJfWQf8CxDY4NLjgfjYbCtu80gav5ArEZdVlpzIyWMPMIeO4AbAtGEcwjZqYKmIuv3iMChz-AbhKckd-GvLVNoj4xIFKF1NcHS_NyDWlCeZxGZkuVJwoIcb2g0-rt-fyZC_G9ueatCiGhPRENNgcQ/s2048/IMG_8502.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimY6adG83YDNFnteG6CPmaOvG5IL994Xg2KpD_xeJfWQf8CxDY4NLjgfjYbCtu80gav5ArEZdVlpzIyWMPMIeO4AbAtGEcwjZqYKmIuv3iMChz-AbhKckd-GvLVNoj4xIFKF1NcHS_NyDWlCeZxGZkuVJwoIcb2g0-rt-fyZC_G9ueatCiGhPRENNgcQ/w300-h400/IMG_8502.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZemz1BnlaYxR3ElmGeSmJscTe0ax8cdlmnObeCaZf59JptIFHU9Yx499wXVlbwBNRUKv-Yxwkctd1lQaUiuY-TXf1KGRHNTbPYi2Ck6CFqqhEqACfWPvwwyiP3qUfaIlw6jR5ZYMWwNaW71wSE7qBWrdTyTN62QRiTzKSWo-jInTJZDLmmLgNWCqYaw/s2048/IMG_8501.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZemz1BnlaYxR3ElmGeSmJscTe0ax8cdlmnObeCaZf59JptIFHU9Yx499wXVlbwBNRUKv-Yxwkctd1lQaUiuY-TXf1KGRHNTbPYi2Ck6CFqqhEqACfWPvwwyiP3qUfaIlw6jR5ZYMWwNaW71wSE7qBWrdTyTN62QRiTzKSWo-jInTJZDLmmLgNWCqYaw/w300-h400/IMG_8501.JPEG" width="300" /></a></div><br /><p></p><p>I saw a can of condensed coconut milk which excited me no end and had to make gluten free and dairy free chocolate coconut balls. At Coles is where I found the condensed milk and on the can is where I found the recipe but changed the biscuits to gluten free.</p><p>So easy to make and taste absolutely delicious to eat. You would never know the difference. </p><p>Enjoy.</p><p><br /></p><h2 style="text-align: left;">Gluten and dairy free chocolate coconut balls <br /></h2><p><b>Ingredients</b><br />1 packet (205g) Leda Arrowroot Biscuits (Gluten, dairy, egg free and plant based from Coles)<br />1/3 cup (40g) cocoa powder<br />1/2 cup (45g) desiccated coconut<br />(Extra for rolling balls in)<br />1 tin (320g) Condensed coconut milk <br /><br /><b>Method</b><br />Crush biscuits and place in a mixing bowl.</p><p>Add cocoa and coconut and stir together. <br /><br />Add condensed milk and mix until combined.<br /><br />Take small amount of mixture and roll into balls then roll around on extra coconut to coat the outside of balls.<br /><br />Place the chocolate balls on a tray and into the fridge to chill for 30min.<br /><br />Remove from tray and store in an air proof container and enjoy<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-71455260064113884122022-06-04T20:15:00.004+08:002022-06-06T18:58:55.944+08:00Figs in Syrup<div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><p></p><p style="text-align: center;"></p><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlf9mRXGGeBwCn7tFRXyga2KWaD997KrBHGRJmW6nF-cj2enKcZoQnD3opgRAymaEvbaC6dPfIGlURwX7ykyOSbtXgAcGfO4IoHjRDKVxRdMPfvLFGbKWh2cWDlVmEvrDgvAJbd-f2cYhQWrpK5g8YsaCuqExmA_TCRaN0etCSqB3nycz0p3l5AcAZg/s2048/IMG_6066.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlf9mRXGGeBwCn7tFRXyga2KWaD997KrBHGRJmW6nF-cj2enKcZoQnD3opgRAymaEvbaC6dPfIGlURwX7ykyOSbtXgAcGfO4IoHjRDKVxRdMPfvLFGbKWh2cWDlVmEvrDgvAJbd-f2cYhQWrpK5g8YsaCuqExmA_TCRaN0etCSqB3nycz0p3l5AcAZg/w300-h400/IMG_6066.JPEG" width="300" /></a></div><br /><p></p><p></p><p>We cut down our fig tree because it attracted all the wildlife but there were many small figs on the branches so I<b> </b>picked<b> </b>them and with my sisters suggestion I made figs in syrup.</p><p>The recipe I found said to use almonds and pour lemon juice on the figs which I did but I don't think this is necessary so I will take these steps out of the recipe. If you want to follow full recipe just click on link at bottom of page. </p><p> </p><p></p><h2 style="text-align: left;">Figs in Syrup</h2><p><b>Ingredients</b><br />25 figs<br />1 kilo sugar<br />25 cloves<br />3 cups of water<br /><br /><b>Method</b><br />Rinse figs thoroughly. <br /></p><p>Put them in a big pan with a lot of water and boil them for about 10 minutes.</p><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1E-JVTQvdgsqhMB6UxnQnLWwcbQONlbHKN9ytGSswvjtQvwF1IrZKpc1MOiG9y-pnsoYhv6rDCLGwU0zYc-Jrsda5DC30nWwTX1FpbJtrE78LAzlRTPqCO_Ml0-VjdIeFytY8Lu6xgFiTAHbVZuL3Oyxao41pJ0X0Nv793nRVTXNpmML-nr5TQ8uXQ/s2048/IMG_5976.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1E-JVTQvdgsqhMB6UxnQnLWwcbQONlbHKN9ytGSswvjtQvwF1IrZKpc1MOiG9y-pnsoYhv6rDCLGwU0zYc-Jrsda5DC30nWwTX1FpbJtrE78LAzlRTPqCO_Ml0-VjdIeFytY8Lu6xgFiTAHbVZuL3Oyxao41pJ0X0Nv793nRVTXNpmML-nr5TQ8uXQ/s320/IMG_5976.jpeg" width="320" /></a></div><p style="text-align: center;"></p><p> Strain them and rinse them with cold water. Put them back into the pan and boil them again for another 10 minutes. Strain them and put them in the same pan with cold water and leave them over night.</p><p> The next day, change the water and boil them again. They should be soft and tender in 10 minutes. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0azwrAb9OelgHAODm3ccgjx2ytgP8GKxg52Xf98ja46-UX7aYIe_DOminHysJbC342Zl6M_KVROJnaS4xNg7vqAI-S5PRmk_J1TCiuTkcCU2951DjvTmLJSA2I46aIrDa9JDwGCQD_0ArhhycSe6uk0eVP6kgdC4y7v1_LQM1u7-Ofon9RyGJGLVYQ/s2048/IMG_6005.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0azwrAb9OelgHAODm3ccgjx2ytgP8GKxg52Xf98ja46-UX7aYIe_DOminHysJbC342Zl6M_KVROJnaS4xNg7vqAI-S5PRmk_J1TCiuTkcCU2951DjvTmLJSA2I46aIrDa9JDwGCQD_0ArhhycSe6uk0eVP6kgdC4y7v1_LQM1u7-Ofon9RyGJGLVYQ/s320/IMG_6005.JPEG" width="240" /></a></div><p></p><p>Strain them and place them on a towel and let them stand for 24 hours so that they will not have any more water inside them. <br /></p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4MFAoDiVxrT0ifVe4p0-bcOmSVKZV7I3iD7SlQnNBr1yx-R85mirlmNswLTcIfeYxTnmLnCVBFAed9LwM_qsXtnf-yK8_tU7OLPGDojEPc6eyvBeVEyf0JK-IgSKPNzy38li7uF-fNiUR8s366RRVnwVML0rRuGrdVCeNMXHZ8WO-L7GsQPvaThohg/s2048/IMG_6039.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4MFAoDiVxrT0ifVe4p0-bcOmSVKZV7I3iD7SlQnNBr1yx-R85mirlmNswLTcIfeYxTnmLnCVBFAed9LwM_qsXtnf-yK8_tU7OLPGDojEPc6eyvBeVEyf0JK-IgSKPNzy38li7uF-fNiUR8s366RRVnwVML0rRuGrdVCeNMXHZ8WO-L7GsQPvaThohg/s320/IMG_6039.JPEG" width="320" /></a></p><p>Then insert a clove in each fig. (Original recipe called for almonds but they do absolutely nothing so skip this part). <br /></p><p><br /></p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIsxyzbtmQMF3tOI724i__V5q6ZvoIrtvVK9s6Lzy5qhLkhByXGtQN1er8EM_ObF7MSlBm8mR-dNf77kFzZkxf1pG-Q4DTXHKSi9wQuerXln1wLijy_fu9CY-FmQ7iWnj4x46_eVzyLpA8vtENe6PLeSOP4ausKJR_C8-e_uQO6kJeIPivZZ059-QDg/s2048/IMG_6043.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIsxyzbtmQMF3tOI724i__V5q6ZvoIrtvVK9s6Lzy5qhLkhByXGtQN1er8EM_ObF7MSlBm8mR-dNf77kFzZkxf1pG-Q4DTXHKSi9wQuerXln1wLijy_fu9CY-FmQ7iWnj4x46_eVzyLpA8vtENe6PLeSOP4ausKJR_C8-e_uQO6kJeIPivZZ059-QDg/s320/IMG_6043.JPEG" width="240" /></a></p><p>Put 3 cups of water in a clean pan and stir in sugar to dissolve. Bring the syrup to the boil for 10 minutes. Skim the foam if necessary. </p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_L8N1EIyxJ0ROu_N7A3IFxOwjgXTlrmbPm5cma-0ILJUZ3gO-Ns2B2fNobqY4v-NlRMBWe8WLxCeWjHZXVPw87TR8NhG662PoIaSlZnHingL3_uka7NGb3cDo8kLbeYLWpVXrQMQ-4dt6YbUqLjzl1zrljy5lZFTSklriuCnzA06Zh7oRu6pwFcCgw/s2048/IMG_6049.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_L8N1EIyxJ0ROu_N7A3IFxOwjgXTlrmbPm5cma-0ILJUZ3gO-Ns2B2fNobqY4v-NlRMBWe8WLxCeWjHZXVPw87TR8NhG662PoIaSlZnHingL3_uka7NGb3cDo8kLbeYLWpVXrQMQ-4dt6YbUqLjzl1zrljy5lZFTSklriuCnzA06Zh7oRu6pwFcCgw/s320/IMG_6049.JPEG" width="240" /></a></p><p>Add the figs and continue boiling for another 10 minutes. Let them stand until the next day.</p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEupwiXiLBE2zSK5sp2sBF6MWLYhWEHU0qmC33Oo5qlHvdB3LrqbGbL6SpkHXFS0vR7wOSVPVHuBijMi12qtczMmggC11BlJ31d4HE1V5TCDXVnS8bi7Mgvo4dFXFa_CZnqbQkdDesTMAhGKUmQcNkC8S02NW41yzs0ZZ7yQ8JZcrSjWAykRIxIR4FKg/s2048/IMG_6046.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEupwiXiLBE2zSK5sp2sBF6MWLYhWEHU0qmC33Oo5qlHvdB3LrqbGbL6SpkHXFS0vR7wOSVPVHuBijMi12qtczMmggC11BlJ31d4HE1V5TCDXVnS8bi7Mgvo4dFXFa_CZnqbQkdDesTMAhGKUmQcNkC8S02NW41yzs0ZZ7yQ8JZcrSjWAykRIxIR4FKg/w300-h400/IMG_6046.JPEG" width="300" /></a></p><p> The next day start the boiling again until you have a thick and sweet syrup.<br /> </p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiTUqm2js9thqSYzPyEGWifDDjI-_D4x8SNgPsyi0YYTAnPb-l68IXcIlIZii4fGm_IXDyR6xrFc5QlTnYH-twnxyRi_0J5BPPf0il3hDzPQzsp2jh91EoYEs8eeNNejdhkO8bqiePro3pM5xaEzhwahfrVPzUm6Qpdk50Oj80j1F0lSmM6VinZtKpg/s2048/IMG_6058.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiTUqm2js9thqSYzPyEGWifDDjI-_D4x8SNgPsyi0YYTAnPb-l68IXcIlIZii4fGm_IXDyR6xrFc5QlTnYH-twnxyRi_0J5BPPf0il3hDzPQzsp2jh91EoYEs8eeNNejdhkO8bqiePro3pM5xaEzhwahfrVPzUm6Qpdk50Oj80j1F0lSmM6VinZtKpg/s320/IMG_6058.JPEG" width="320" /></a></p><p>Sterilize jars by boiling them for 10 minutes then let stand to cool. Sterilizing will add 3-4 years storage of the figs.<br /></p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MpNtKr-B4MHol3BOvfGwQl8QOU-HMYK2Fa_VJFW5s7H79Iq8xinnMjVWJCA7XN0rdBO6YYvo97c6BnDYki0ZfU17YwVgUI0c-xc3zVjFw1z3KnxDQtYSSL-CnZQB3E2Fi154GDeSS7V_VeTWQnBpMkFV0pRGVdTFOU5CgZJC2nsdn0S9LrLtn5kh5Q/s1816/IMG_6061.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1816" data-original-width="1731" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MpNtKr-B4MHol3BOvfGwQl8QOU-HMYK2Fa_VJFW5s7H79Iq8xinnMjVWJCA7XN0rdBO6YYvo97c6BnDYki0ZfU17YwVgUI0c-xc3zVjFw1z3KnxDQtYSSL-CnZQB3E2Fi154GDeSS7V_VeTWQnBpMkFV0pRGVdTFOU5CgZJC2nsdn0S9LrLtn5kh5Q/s320/IMG_6061.JPEG" width="305" /></a></p><p> Place figs in syrup in jars and store or enjoy straight away.<br /></p><p> <br /></p><p>Original recipe for the figs in syrup is <a href="https://katerinaskouzina.com/recipe-items/fig-teaspoon-sweet-from-poros-greece/" target="_blank">here</a><br /></p><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-91192840316966916302022-06-04T18:05:00.005+08:002022-06-04T18:39:44.331+08:00Gluten Free Zucchini Lemon Cake<p> </p><p> </p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYh08a0iSpR8Cd-kzhZRfDDviXb6r_wW7nGpcYcEDWgpDuli9wg-7tUsCICAmjaMqiOh9UBtrXXuuABmQJvfKF3CnQLWhaDHldfjYVgoaCv_kKT8Vwz0YlY92LeAcNqLJp8QCSFkGcWOqoxLI4GVt7AM_nr9vRL0nO_YvMQ2eeqIX8uPwW57vWsBG3SA/s2048/IMG_6285.JPEG"><img alt="Gluten Free Zucchini Lemon Cake" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYh08a0iSpR8Cd-kzhZRfDDviXb6r_wW7nGpcYcEDWgpDuli9wg-7tUsCICAmjaMqiOh9UBtrXXuuABmQJvfKF3CnQLWhaDHldfjYVgoaCv_kKT8Vwz0YlY92LeAcNqLJp8QCSFkGcWOqoxLI4GVt7AM_nr9vRL0nO_YvMQ2eeqIX8uPwW57vWsBG3SA/w300-h400/IMG_6285.JPEG" width="300" /></a></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylVIXeUthYu7H5eH8xpKqRZ8pvrGbbQwcSa4smGLu4tR3ui_AlcmrGUvsEdBwwn2GKsDJAEzjx2ynSAg2mQ-CoT_J6hA3rVa1-ew-m4D4q9FYJdTHraJryVaW37iLVyh6ooFCS2jYtIpnBk8H2xhZVEWl74_HFn7Mg8JTLOZjHqdR4SzAZ5LSZlLiVQ/s2048/IMG_6284.JPEG"><img alt="Gluten Free Zucchini Lemon Cake Slice" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylVIXeUthYu7H5eH8xpKqRZ8pvrGbbQwcSa4smGLu4tR3ui_AlcmrGUvsEdBwwn2GKsDJAEzjx2ynSAg2mQ-CoT_J6hA3rVa1-ew-m4D4q9FYJdTHraJryVaW37iLVyh6ooFCS2jYtIpnBk8H2xhZVEWl74_HFn7Mg8JTLOZjHqdR4SzAZ5LSZlLiVQ/w300-h400/IMG_6284.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-rIgtHfPetePFHver5pzaiyWsJObrLUAiMe0frAc364EvsgsLGlrrwOkpMXW-u_9DJTO8js4b704qa7MNCCDiDdZaMxQbCe6WvuFQayjeYdXqZodw514glzaDOLfQeICMKwCIM1gUW1kVKXHJf2713_UErwL-qbABBmobLOOa4tnq9d-ld_M2KVzPg/s2048/IMG_6277.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Gluten Free Zucchini Lemon Cake" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-rIgtHfPetePFHver5pzaiyWsJObrLUAiMe0frAc364EvsgsLGlrrwOkpMXW-u_9DJTO8js4b704qa7MNCCDiDdZaMxQbCe6WvuFQayjeYdXqZodw514glzaDOLfQeICMKwCIM1gUW1kVKXHJf2713_UErwL-qbABBmobLOOa4tnq9d-ld_M2KVzPg/w300-h400/IMG_6277.JPEG" width="300" /></a></div><br /><p></p><p>I found this very yummy recipe for Zucchini, Lemon & Poppyseed cake in the Woolies magazine. I don't like poppy seeds so I took those out and I changed it to be gluten free. </p><p> </p><p>I used a trombocchino zucchini I have growing in the backyard and got a deliciously divine cake.</p><p> </p><p>This is a super easy, light and fluffy gluten free cake to make. You can't taste the zucchini at all this is a lovely lemon flavoured caked that is so delicious. I hope you try it.</p><p> </p><p></p><h3 style="text-align: left;">Gluten Free Zucchini Lemon Cake <br /></h3><p><b>Ingredients</b><br />1 small lemon<br />2 free range eggs<br />1/2 cup Woolworths rice bran oil<br />1 tsp vanilla extract<br />1 cup caster sugar<br />2 cups Woolworths gluten free self-raising flour<br />250g zucchini (2 zucchinis), finely grated<br /></p><p><b>Icing</b><br />1 1/2 cups pure icing sugar, sifted<br />1 tsp dairy free butter or margarine, softened<br />2 tbs dairy free milk (I used Macadamia Milk)<br /></p><p> <br /></p><p><b>Method</b><br />1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (7cm deep) round cake pan. Grease and line base and sides with baking paper.</p><p> </p><p></p><p>2. Zest and juice the lemon. Whisk together the eggs, oil, vanilla, caster sugar, zest and lemon juice in a large bowl until smooth and combined. Stir in gluten free flour and zucchini until just combined. This will make sure the cake will come out light and fluffy. </p><p><br /></p><p>3. Pour mixture into cake pan and bake for 45 minutes or until a skewer inserted in centre comes out clean. I found I had to bake it for 60 minutes. Cool cake then transfer to a wire rack to cool completely.</p><p><br /></p><p>4. Combine icing sugar, butter and milk in a medium bowl to form a thick spreadable icing. Spread icing over cake and serve. <br /></p><br /><p>You can find original recipe <a href="https://www.woolworths.com.au/shop/recipes/zucchini-lemon-and-poppyseed-cake" target="_blank">here</a><br /></p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-68419899303481746762022-05-17T19:29:00.005+08:002022-08-06T15:42:25.171+08:00Easy Lactose Free Rice Pudding Recipe<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwsbdyI7XUsHYPAEnfiw_qdcxdYxQ32MpO1B07TbLZFIb-JHDi9YGVCrrs9cSDwZ4omj2q1iJrcNMI522KMrTmd0A2SPxs601Uizs0Sf6FqleJf-m9g4rVyODFAjF3oGosRqcsuDwbznir2M0bZPl9onnqQpV-tzdJplISKqIj-39cBjh4n3Rf9vBFw/s2048/IMG_5839.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Lactose Free Rice Pudding" border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwsbdyI7XUsHYPAEnfiw_qdcxdYxQ32MpO1B07TbLZFIb-JHDi9YGVCrrs9cSDwZ4omj2q1iJrcNMI522KMrTmd0A2SPxs601Uizs0Sf6FqleJf-m9g4rVyODFAjF3oGosRqcsuDwbznir2M0bZPl9onnqQpV-tzdJplISKqIj-39cBjh4n3Rf9vBFw/w400-h300/IMG_5839.JPEG" title="Lactose Free Rice Pudding" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDKHI1l4k3u_5GHlU00QreKPljQb8YTrQ6Ep5y92QKyX6Z8BU6dvir7eJcxHcZPoKlkhFmouxLPOpHOEKAKXOLqS7yoB79Q4MKv-hT3EYglF0s-vbRHzb0YcXxXPzZYSworIUXnlV3eNE2yx0J5CrCDuBy_iIwAofxp8dc2D_9pnAgjTaagYONigSAg/s2048/IMG_5838.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Old Fashioned Rice Pudding Recipe" border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDKHI1l4k3u_5GHlU00QreKPljQb8YTrQ6Ep5y92QKyX6Z8BU6dvir7eJcxHcZPoKlkhFmouxLPOpHOEKAKXOLqS7yoB79Q4MKv-hT3EYglF0s-vbRHzb0YcXxXPzZYSworIUXnlV3eNE2yx0J5CrCDuBy_iIwAofxp8dc2D_9pnAgjTaagYONigSAg/w400-h300/IMG_5838.JPEG" title="Easy Old Fashioned Rice Pudding Recipe" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs4BQUVxXfGIe_q--1bQfbSP1LKqffTShDQX6NYhgWMq4xmLWBOegM-xgvlyQm_iYmWSxziaGf45Bkj2cBZKFuCChbon5H8ULbvL45AI4ThVK-71baU0u45A1ICn3OB9evm_xBuJPK382-pCkC5IwUbgaZEPiLK_AKms8NeoDsegGBCduTorqUCw8_g/s2048/IMG_5837.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Thick and Creamy Rice Pudding Recipe" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs4BQUVxXfGIe_q--1bQfbSP1LKqffTShDQX6NYhgWMq4xmLWBOegM-xgvlyQm_iYmWSxziaGf45Bkj2cBZKFuCChbon5H8ULbvL45AI4ThVK-71baU0u45A1ICn3OB9evm_xBuJPK382-pCkC5IwUbgaZEPiLK_AKms8NeoDsegGBCduTorqUCw8_g/w300-h400/IMG_5837.JPEG" title="Thick and Creamy Rice Pudding Recipe" width="300" /></a></div><br />We had a carton of Liddell's lactose free milk in the fridge and my sister said make rice pudding and here we are. <br /><p></p><p>I was surprised to find that people are putting eggs in their rice pudding! Oh no, no, no, no, no! Yuck. </p><p>This is a simple, easy rice pudding recipe as it should be of rice, milk, sugar and some vanilla extract and the last can be omitted because you don't even need it. Plus a pinch of salt to help the rice cook.<br /></p><p></p><p>I have to say it's nicer to say rice pudding in Greek which is rizogalo. It's a lovely word. The English word is so plain and boring. So sad hahahaah<br /></p><p>Anyway this is a simple lactose free rice pudding recipe easy to make and is ridiculously thick, creamy and delicious. You will definitely enjoy.<br /></p><p><br /></p><h2 style="text-align: left;">Lactose Free Rice Pudding<br /></h2><p><b>Ingredients</b><br />2 1/2 cups (600ml) lactose free milk<br />1/2 cup water<br />1/3 cup (66g) uncooked short grain white rice<br />Pinch salt<br />1/4 cup (50g) sugar<br />1 teaspoon vanilla extract<br /><br /><br /><b> Method</b></p><p>1. Wash the rice under cold running water until water comes out clear.</p><p>2. In a medium sauce pan stir together the lactose free milk, water and rice.<br /></p><p>3. Add the rest of the ingredients of salt, sugar and vanilla extract and mix continuously as mixture comes to a boil over high heat. </p><p>4. Once it starts boiling reduce the heat to low and simmer until the rice is tender which is around 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. </p><p>5. The pudding will thicken as it cools; when it is warm, it will be a bit on the runny side. <br /><br />Serve warm or cold. I love rice pudding warm so eat up once you plate. <br /><br /><br />Original recipe is from <a href="https://www.simplyrecipes.com/recipes/rice_pudding" target="_blank">Simply Recipes</a><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-76827206087258087312021-12-12T18:58:00.005+08:002021-12-12T19:06:01.149+08:00Decadent Jamie Oliver Gluten Free Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXHZQG_RkF8PAIJfK4pZBydGMU28GU1fgJEFi-ouz01-Kr4tOx-or5PPl87HDjlS7mViQzvRedCEPIAy9WlB1cs3xixJ7nJKwqOalZqMZ3bK4_UqAd1GnMWTvYvRdGlhSyp2hxLeHWFpFgIP4YxTc6SokUhAxHnR2t-YotE51cwt_q-MaFIwasH9h-ZA=s1860" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1860" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXHZQG_RkF8PAIJfK4pZBydGMU28GU1fgJEFi-ouz01-Kr4tOx-or5PPl87HDjlS7mViQzvRedCEPIAy9WlB1cs3xixJ7nJKwqOalZqMZ3bK4_UqAd1GnMWTvYvRdGlhSyp2hxLeHWFpFgIP4YxTc6SokUhAxHnR2t-YotE51cwt_q-MaFIwasH9h-ZA=w330-h400" width="330" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixpZ5icCgBbSPOeumFVSYab8nR2zLugvRFveGZFUaKV0E7iUDu0uZOGrmmnYRzv2WGc884WZRbHEicxw8L9zsHv0c1cbKO_dXx0dBtFRXIKNCc-Z9Sg8Qo4o_SjQHdJNbPWVgHBqFgxugpAeZpToRT8jo0K15eGRhbgUqlU0XHbAtSAu2jpihKOYDjag=s1436" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1436" data-original-width="1212" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEixpZ5icCgBbSPOeumFVSYab8nR2zLugvRFveGZFUaKV0E7iUDu0uZOGrmmnYRzv2WGc884WZRbHEicxw8L9zsHv0c1cbKO_dXx0dBtFRXIKNCc-Z9Sg8Qo4o_SjQHdJNbPWVgHBqFgxugpAeZpToRT8jo0K15eGRhbgUqlU0XHbAtSAu2jpihKOYDjag=w338-h400" width="338" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj2wTdNID0goLdAEyc8hqy1BIkTMksXy9wud9sxZASWWA8Qnn9OoRBgYL9e-nE3WmYAawR8_5O9vEaEY6sdlpqU94IxUdRh1xfZMCUn5jqF2t1QBVtUvvMCNAWoroQZIvBNELk8qMR7BtS-QxDP_9YxdUfdfxe_dXlu-9pKq9_u25OO09ftKIfbRDpZNg=s1296" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1030" data-original-width="1296" height="318" src="https://blogger.googleusercontent.com/img/a/AVvXsEj2wTdNID0goLdAEyc8hqy1BIkTMksXy9wud9sxZASWWA8Qnn9OoRBgYL9e-nE3WmYAawR8_5O9vEaEY6sdlpqU94IxUdRh1xfZMCUn5jqF2t1QBVtUvvMCNAWoroQZIvBNELk8qMR7BtS-QxDP_9YxdUfdfxe_dXlu-9pKq9_u25OO09ftKIfbRDpZNg=w400-h318" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmDpIZaLIvh46S05k7az_hbjcnoepjYGFNFikTWHrpC5BTT61JUWwCjY--vWAfNBCqBgYu73xQkzuCn1Z85tYlyJpso39pOyoK7rKAT_CHt-0AgVH4ItOUOvDLqEKyzLQRpXKAzM5n2GCTxWByLq96Weo7K2zdVDIcPxhez8DvpSb1XEs7ei0qX9iIsw=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmDpIZaLIvh46S05k7az_hbjcnoepjYGFNFikTWHrpC5BTT61JUWwCjY--vWAfNBCqBgYu73xQkzuCn1Z85tYlyJpso39pOyoK7rKAT_CHt-0AgVH4ItOUOvDLqEKyzLQRpXKAzM5n2GCTxWByLq96Weo7K2zdVDIcPxhez8DvpSb1XEs7ei0qX9iIsw=w300-h400" width="300" /></a></div><p></p><p><br /></p><p>I was looking for a decadent gluten free birthday cake for my sister's birthday. She always has two. One for immediate family and the other for both parents, ours and her in laws. </p><p>So this year being such a yucky year I decided to make a selfishly decadent gluten free cake which can also be a vegan cake all thanks to Jamie Oliver. </p><p>The only reason it is a gluten free chocolate cake and not a vegan chocolate cake is because I accidentally got lactose free yoghurt, I swear I thought it was soy and I used normally margarine because I thought it would come out better. </p><p>I will leave experimenting up to you. Either way this cake is ridiculously decadent and delicious. </p><p>Enjoy. </p><p><br /></p><h2 style="text-align: left;">Decadent Jamie Oliver Gluten Free Chocolate Cake</h2><p><b>Ingredients</b><br />300 g margarine (substitute dairy-free margarine suitable for baking) , plus extra for greasing<br />300 g gluten-free plain flour<br />300 g caster sugar<br />2 teaspoons vanilla extract<br />200 g lactose free yogurt (substitute soy yogurt)<br />2 teaspoons gluten-free baking powder<br />70 g cocoa powder <br />6 tablespoons rice milk<br />100 g fresh strawberries<br />dairy-free dark chocolate (70% cocoa solids), to serve<br /></p><p><b>Icing</b><br />200 g icing sugar<br />4 tablespoons cocoa powder<br />100g margarine (substitute dairy-free margarine)<br />2 tablespoons lactose free yoghurt (substitute organic soy yoghurt)</p><p> </p><p><b>Method</b></p><p>Preheat oven to 190ºC/375ºF/gas 5. Grease two 20cm/8"inch cake tins with margarine, then line the bottom with baking paper and dust the sides with gluten-free flour.</p><p>In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined.</p><p>Sift the flour, baking powder and cocoa powder into the bowl, then fold through. Add the rice milk and stir briefly until you have a nice, smooth batter.</p><p>Carefully divide batter between the cake tins, then place on the middle shelf of the hot oven for 45 minutes (SEE BELOW), or until an inserted skewer comes out clean. </p><p>(The original recipe calls for 20-25 minutes but the cakes were raw! I actually cooked the cakes for 50 minutes but they came out a little dry so go for 40-45 minutes. The cakes need to be a little fudgy so a little raw. They will cook a little more as they cool down. A fudgy cake is nice to eat! Skewer doesn't need to come out clean. Experiment! )<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj9vFUSw33feGJNs6bKOJZ51cMXBHvwEyvuzu8vnPIU4_1TPx6M3Q-3Dbx7WGvhAvu6EVefNURPVxHDfEB4-X2CBfPFSm7TUi4a7WucoSgTsvEv_hCMIcusDU7otR-4X4HgszVnaI_n89pzzNZAPRJ20-hQFxIcIFZs0Qt-kMsBb7SYLUErkzrnWwyfTQ=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj9vFUSw33feGJNs6bKOJZ51cMXBHvwEyvuzu8vnPIU4_1TPx6M3Q-3Dbx7WGvhAvu6EVefNURPVxHDfEB4-X2CBfPFSm7TUi4a7WucoSgTsvEv_hCMIcusDU7otR-4X4HgszVnaI_n89pzzNZAPRJ20-hQFxIcIFZs0Qt-kMsBb7SYLUErkzrnWwyfTQ=w400-h300" width="400" /></a></div><p></p><p>Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.</p><p>Sift the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the yoghurt to combine.</p><p>Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjRLt254BCI4AnQ4BUfPbR28c1Ly2nJ7qR6qxc-k2CRzkHsErK4KZNhQFrdHPNzFMlVRcecLzVNxWmYXX7iAOZrtiMMqEt8jdwgdyczp2cv2Hx4CIdrva7PhbDoobFDLHvhoJ7PiWYAhQRoTht6sX46EYxTDbVgVi4EI79ChFe1OeSig1mXgqFlCC7IWQ=s1504" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1504" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjRLt254BCI4AnQ4BUfPbR28c1Ly2nJ7qR6qxc-k2CRzkHsErK4KZNhQFrdHPNzFMlVRcecLzVNxWmYXX7iAOZrtiMMqEt8jdwgdyczp2cv2Hx4CIdrva7PhbDoobFDLHvhoJ7PiWYAhQRoTht6sX46EYxTDbVgVi4EI79ChFe1OeSig1mXgqFlCC7IWQ=w383-h400" width="383" /></a></div><p style="text-align: center;"> then scatter over most of the strawberries. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhr_PhMT5a3LFu11EHb-yx2E0Sd6zqS1V61_esL_OWulbk2JNozLfXJw647wm6YLKYacaQpsWp-smcCmru0zXlJa5H6JS3pMRHoNHVqpCbdxVBEzIAZG2chwF7jUP4m8QUTb5lAtGRQtUQG-xjc_iHje5DhVbWaDma6nUhIImfKKRX7JAbnQDasQKLeig=s1392" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1392" data-original-width="1332" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhr_PhMT5a3LFu11EHb-yx2E0Sd6zqS1V61_esL_OWulbk2JNozLfXJw647wm6YLKYacaQpsWp-smcCmru0zXlJa5H6JS3pMRHoNHVqpCbdxVBEzIAZG2chwF7jUP4m8QUTb5lAtGRQtUQG-xjc_iHje5DhVbWaDma6nUhIImfKKRX7JAbnQDasQKLeig=w383-h400" width="383" /></a></div><p></p><p>Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of strawberries and a few shavings of chocolate. I used a small flake. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGimXlxLy5sxknfZBbOzmqglxvIcLtRtCdgPbOujZlec25x7OUn2m43NTfa3xpj2NNJ__K_a6XsxK43U8dkfgsrhT1kq3AeRxqX8lKkUwmMHayPwPF0DjUhy5cVbvq7elLPXOL6LseS27CasdkY5Qr_TxPcqpvenJ7nn3_QPLsyEguXYVSyotHUPm4RQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGimXlxLy5sxknfZBbOzmqglxvIcLtRtCdgPbOujZlec25x7OUn2m43NTfa3xpj2NNJ__K_a6XsxK43U8dkfgsrhT1kq3AeRxqX8lKkUwmMHayPwPF0DjUhy5cVbvq7elLPXOL6LseS27CasdkY5Qr_TxPcqpvenJ7nn3_QPLsyEguXYVSyotHUPm4RQ=w300-h400" width="300" /></a></div><br /><p></p><p><br />Find the original <a href="https://www.jamieoliver.com/recipes/chocolate-recipes/epic-vegan-chocolate-cake" target="_blank">Jamie Oliver Vegan Chocolate Cake Recipe Here</a><br /></p><p> </p><p> </p>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-54202400942692690452021-09-16T19:15:00.004+08:002022-06-06T19:02:19.001+08:00Green Gluten Free Chocolate Birthday Cake<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCj7kKUjIYLDwwt2dTuJBT1pbBGEFlfdjc0Xit6aykK6feZHs3S1pcbeRNHc8WKVQneBNuMQMUja45tIKPJebTV7dldkj-HVuGReCVQLwckDOU3wzG7uE8tOaDLfa8rEx3tMf5XYVqZGa1/s1287/Peter+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Chocolate Birthday Cake" border="0" data-original-height="1287" data-original-width="1116" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCj7kKUjIYLDwwt2dTuJBT1pbBGEFlfdjc0Xit6aykK6feZHs3S1pcbeRNHc8WKVQneBNuMQMUja45tIKPJebTV7dldkj-HVuGReCVQLwckDOU3wzG7uE8tOaDLfa8rEx3tMf5XYVqZGa1/w346-h400/Peter+8.jpg" width="346" /></a></div><br /><p></p><p>I made this <b>gluten free chocolate cake</b> for my nephews 9th birthday. He loves dinosaurs so I added some green food colouring and chocolate dinosaurs. </p><p>The dinosaurs I made myself. I bought a chocolate mold with dinosaurs and just melted some chocolate and out popped the dinosaurs. I also made the stars too and added some hundreds and thousands.<br /></p><p>With the dinosaurs I made some with white chocolate and added some food colouring to it. I filled them with caramel which he loves too. </p><p>I went out of my way to watch some YouTube videos which showed me how to do this and he didn't like the taste of the chocolate or the caramel inside. Well that is the last time I go out of my way! hahahaha. </p><p> </p><h3 style="text-align: left;"> Gluten Free Chocolate Birthday Cake<br /></h3><p>1 ½ cups white granulated sugar<br />2 cups plain gluten-free flour <br />¾ cup cocoa powder <br />1 ½ teaspoons gluten-free baking powder <br />1 ½ teaspoons (8g) bi-card soda/baking soda<br />1 teaspoon salt <br />2 large eggs (110g), room temperature<br />1 cup lactose free milk (or dairy-free milk)<br />½ cup vegetable oil (or oil of choice)<br />1 ½ teaspoons gluten-free vanilla extract<br />¾ cup boiling water (for activating the cocoa)<br /><br />For the icing:<br />½ cup 115g margarine (or dairy-free butter)<br />1 ½ teaspoons gluten-free vanilla extract<br />4 ½ cups icing sugar/powdered sugar<br />¼ cup lactose free milk (or dairy-free milk)</p><p>Centre of cake<br />1 cup Nestle Caramel Top N Fill<br />1 cup of icing sugar mixture from above</p><p><br /><br /><b>Instructions </b><br /></p><p>Preheat oven to 180°C (350°F). Grease a 25cm/10 inch silicone cake mold in the shape of number 9.<br /></p><p>In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, bi-carb of soda and salt until they are smooth and combined.</p><p>In a medium sized bowl mix together eggs, milk, oil, and vanilla. </p><p>Pour the wet ingredients into the dry ingredients and beat with a mixer on medium speed for a few minutes.</p><p>Stir in boiling water. ( I forgot this step!)<br /></p><p>Spoon into silicone mold. Place mold onto a baking try and into oven and bake for 45-50 minutes checking a few times towards the end in case cake burns. </p><p>If you find the cake is burning on top but is not cooked inside cover with foil and place on bottom rack. Once a toothpick inserted in the center comes out clean remove from oven and let cool in the pan for then remove from pan and let cool on a rack.</p><p> </p><p></p><p><b>Centre of Cake </b><br /></p>I sliced the cake in half and on one side I
buttered with icing sugar and on the other side I buttered with caramel
sauce then I sandwiched together. One side did break in half but that
is ok because once you ice the cake you won't know the difference! Looks brand new. <p> </p><p><b>For the icing</b></p><p>In a medium mixing bowl, beat margarine and vanilla until smooth and creamy. Gradually add icing sugar, one cup at a time. Slowly beat in milk. Add a drop of green food colouring.<br /></p><p>Beat in additional milk and margarine if needed, to obtain desired consistency. </p><p>Enjoy! <br /></p><p></p><p> </p><p>Original recipe is from <a href=" https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients">Gluten Free Palate</a><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-73573825021566245462021-08-16T00:12:00.010+08:002021-08-16T00:27:02.677+08:00Gluten Free Steamed Treacle Sponge Pudding <p></p><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICGJXtjUDL3alKASAmuO_vejYQW11Qt5xNKWHaOU_9OAYldUA0_xF2A5MghaKnsymT29khYBbiwdNhWqRQti1V6W2yBR-xT-zfWMklGa-7LvuAbbSZw8cs1Askce6sKQmBslVZCKl9YlC/s2048/IMG_2633.JPEG" style="margin-left: auto; margin-right: auto;"><img alt="Gluten Free Golden Syrup Steamed Pudding" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICGJXtjUDL3alKASAmuO_vejYQW11Qt5xNKWHaOU_9OAYldUA0_xF2A5MghaKnsymT29khYBbiwdNhWqRQti1V6W2yBR-xT-zfWMklGa-7LvuAbbSZw8cs1Askce6sKQmBslVZCKl9YlC/w300-h400/IMG_2633.JPEG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table> <br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0fLxMRHNpDbN1qfwu53j0vDwtK4fKJfp4v-hnD6Yd3uO1sN3bPCegEYD-mG2p4th_7fV7MrgTiE52Eex-6_CRsxbTRMF8KrAKcvEBnHZGqRTc3fli-lld_E9EVv5NBjyuxBZahF45u8V/s2048/IMG_2626.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Gluten Free Steamed Treacle Pudding" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0fLxMRHNpDbN1qfwu53j0vDwtK4fKJfp4v-hnD6Yd3uO1sN3bPCegEYD-mG2p4th_7fV7MrgTiE52Eex-6_CRsxbTRMF8KrAKcvEBnHZGqRTc3fli-lld_E9EVv5NBjyuxBZahF45u8V/w300-h400/IMG_2626.JPEG" width="300" /> </a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTl9PF0Mgcw-vXd-9xlkv_LVZCzmBsFfe4JXSILY7eEZCftu9faIeyoRd8l0pULq0nXWjg0teXSVb0oyfJm11D6MZwdcYEfWjGmrPzFIdVEYgR8Zz9vCd7cHTEp_qwMXV_llIFKHy8WZw0/s2048/IMG_2629.JPEG" style="margin-left: auto; margin-right: auto;"><img alt="Gluten Free Steamed Treacle Pudding" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTl9PF0Mgcw-vXd-9xlkv_LVZCzmBsFfe4JXSILY7eEZCftu9faIeyoRd8l0pULq0nXWjg0teXSVb0oyfJm11D6MZwdcYEfWjGmrPzFIdVEYgR8Zz9vCd7cHTEp_qwMXV_llIFKHy8WZw0/w300-h400/IMG_2629.JPEG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"> </div></td></tr></tbody></table><img alt="Gluten Free Steamed Treacle Sponge Pudding" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyOi6T6sxDwx6xybYxR88XNG4UJTW_88a2vXDz4_ISiCqsrX9-GMLLV40357QDVQMiWE52jxziMQ4ClZiUWUsL-vtEfNjlk_mtCvzfC7TmpHxp0WrXV03kkI3dfxBmDt2noPEfxwULzsz/w300-h400/IMG_2635.JPEG" width="300" /> </div><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"> </div></div><p></p><p>I made this wonderful gluten free steamed treacle pudding because I am currently reading a book that is set in the 1940's. In this book a treacle pudding was mentioned so lovingly that I had to look for the recipe and make it. </p><p> </p><p>Of course the recipe had to be from an English source as a steamed treacle pudding is very British and I searched and found this one.</p><p> </p><p>I changed it to be a gluten free recipe and it works wonderfully.</p><p><br /></p><p></p><p>Make sure the margarine and eggs are room temperature as they will curdle. It happened to me! The way to fix it is add some flour a little at a time until it smooths out a bit then add the milk and it's back to normal. </p><p> </p><p>I also found that most of the syrup didn't get absorbed by the pudding so it looks like a giant creme caramel hahah. I don't know why this happened but the gluten free steamed pudding was still incredibly moist and delicious. </p><p> </p><p>My pudding basin was also a 2 litre so I didn't need to put any baking paper, foil and string which seems such a chore. </p><p> </p><p>I have kept these details in the recipe in case you pudding steamer is the right size. Since most have lids is this even necessary any more. I don't know. I'm just trying to be helpful. </p><p><br /></p><p>If you are looking for some lovely light on the tummy comfort food you have found it. Enjoy. </p><p><br /></p><h3 style="text-align: left;">Gluten Free Steamed Treacle Pudding <br /></h3><p><span style="font-size: medium;"><b>Ingredients</b></span><br />150 gm margarine room temperature, plus extra to grease<br />125 ml golden syrup<br />25 gm caster sugar<br />2 large eggs room temperature<br />150 gm gluten free self-raising flour<br />½ tsp fine sea salt<br />100ml Zymil lactose free milk <br /></p><p> </p><p></p><p><span style="font-size: medium;"><b>Method</b></span><br />Generously butter a 1.2-litre pudding steamer. Lay out a large sheet of foil and top with a sheet of baking paper. Butter the paper, then fold both layers to make a pleat in the centre. (Lots of YouTube videos to show you how to do this). This will cover the pudding steamer.</p><p><br /></p><h4 style="text-align: left;"></h4><p>Pour 125ml golden syrup into the base of the pudding bowl.</p><p><br /><br />Cream 150g margarine and the sugar together in a mixing bowl until they are light and fluffy. Beat in the eggs, then sift in the flour and salt and mix again. Add the milk and mix until nice and smooth.</p><p> </p><p>Then dollop this mixture on top of the syrup in the pudding steamer. </p><p><br /></p><p>Cover with the baking paper and foil, buttered paper-side down. Tie securely with string, making a handle to easily lift the basin. Trim the excess paper and foil to prevent water getting into the pudding as it steams. (Once again lots of YouTube videos to show you how to do this).</p><p><br /><br />At the bottom of a large deep pot place a small upturned saucer or a trivet then place the pudding steamer on top. Fill pot so steamer is covered halfway with boiling water. Top up every 30 minutes and steam for 1½ hours. </p><p> </p><p>A skewer placed into the centre (through the coverings) should come out without any sticky sponge crumbs.</p><p><br /><br />Remove the foil and baking paper coverings and place a large plate on top of the steamer. Turn out and serve with custard or cream or just enjoy with the lovely extra syrup flowing down the sides.<br /></p><p><br /></p><p>Original recipe is from <a href="https://www.sainsburysmagazine.co.uk/recipes/desserts/classic-steamed-treacle-pudding" target="_blank">Sainsbury Magazine</a> UK<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-9526648597824653512021-07-30T14:23:00.005+08:002021-07-30T14:29:26.420+08:00Easy Gluten Free Banana Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKj8Tz_nTfVgKTHkQFx7DBcK6AO6bzvLb_LLgCYvc19INGrt8a1y1Qc_vaJcl7wfpaN0rEAUzCg8yGWLAayFbEtZQ-un4Ol3a036MrECNYmPE0PVOEbvaQ8SfS73un4AMLMoDyNONIGgM3/s2048/IMG_2433.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="gluten free banana bread recipe australia" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKj8Tz_nTfVgKTHkQFx7DBcK6AO6bzvLb_LLgCYvc19INGrt8a1y1Qc_vaJcl7wfpaN0rEAUzCg8yGWLAayFbEtZQ-un4Ol3a036MrECNYmPE0PVOEbvaQ8SfS73un4AMLMoDyNONIGgM3/w300-h400/IMG_2433.JPEG" width="300" /></a></div><span style="font-size: large;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vZo-aBhA8OoclnwQ-XztLa03cts7fXIVShhGvpDPjhEIyyC_SCiul53XnA836X5V-WCgiqBeT_Bi3k1QUBZtyHLVFf2wOfU2JpblId2iZUJguz3Zal3C3sjoH4ZmVE8M3G5j25w8ogOM/s2048/IMG_2442.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Gluten Free Banana Bread" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vZo-aBhA8OoclnwQ-XztLa03cts7fXIVShhGvpDPjhEIyyC_SCiul53XnA836X5V-WCgiqBeT_Bi3k1QUBZtyHLVFf2wOfU2JpblId2iZUJguz3Zal3C3sjoH4ZmVE8M3G5j25w8ogOM/w300-h400/IMG_2442.JPEG" width="300" /></a></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8d3JCc_9H-03xAA2aZwg1RCzv_6pSWGFBu5OKGM7FOnd74D54wrlsKAcFMRH2ybWCAfA_kbLBWBtF68GF1CFWXUY3l1fpxSUcgGMufeVnlu7M0wczmaz2jXqgnbxYnNh0vlT7zxK4kFLA/s2048/IMG_2440.JPEG"><img alt="Gluten Free Banana Bread" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8d3JCc_9H-03xAA2aZwg1RCzv_6pSWGFBu5OKGM7FOnd74D54wrlsKAcFMRH2ybWCAfA_kbLBWBtF68GF1CFWXUY3l1fpxSUcgGMufeVnlu7M0wczmaz2jXqgnbxYnNh0vlT7zxK4kFLA/w300-h400/IMG_2440.JPEG" width="300" /></a></div></span><p></p><div style="text-align: left;"><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">I made this gluten free banana bread because I had two ripe bananas and I didn't want to throw them away so I made this delectable dessert. </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">This is a lovely, light and moist gluten free banana bread. So easy to make and even easier to eat. It will be gone before you know it. </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">For the sugar I used a mix of white sugar and raw sugar. Since I used the fork to mash the bananas I kept it to stir all the ingredients for the cake. </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">I didn't have all the self raising flour I needed so I used a cup of plain gluten free flour and added a teaspoon of baking powder. It did the trick.</span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Just use what you have it almost always works out in the end hahaha. </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Try and have all ingredients at room temperature. I think this is why my bread has a little sunken tummy in the middle. Oh well still tastes great. It's always in the taste. </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></p><p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">Enjoy. </span><br /></span></p></div><p><br /></p><p><span style="font-size: large;">Super Easy Gluten Free Banana Bread </span><br /></p><p><b> </b></p><p><b>Ingredients </b><br /></p><p>2 very ripe bananas mashed<br />⅓ cup melted coconut oil or dairy-free margarine<br />1 teaspoon bi-carb soda (baking soda)<br />1 ½ cups self raising gluten-free flour<br />Pinch salt<br />¾ cup granulated sugar<br />2 large eggs room temperate 80gms each, beaten<br />1 teaspoon pure vanilla extract<br />1/4 teaspoon cinnamon</p><p><br /></p><p><b>Method</b><br /></p><p>Preheat the oven to 180C (350° F).<br />Grease a 13cm x 23cm loaf pan with dairy free margarine.<br />In a mixing bowl, mash the ripe bananas until smooth. Since I used a fork to mash the bananas I kept it to mix the whole cake. <br />Next add bi-card of soda to banana mix and stir until dissolved.<br />Stir in the melted butter coconut oil then add sugar, salt, eggs, vanilla extract and cinnamon.<br />Pour the batter into a greased loaf pan and bake on center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. <br />Best enjoyed warm so as soon as you can, place the gluten free banana bread on a rectangular dish and start slicing. Enjoy!<br />Store in an air-tight container. </p><p><br /></p><p>Original recipe from <a href="https://www.mamaknowsglutenfree.com/easy-gluten-free-banana-bread" target="_blank">Mama Knows Gluten Free</a>.<br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2032266207187908885.post-53662324050139888762021-02-27T22:16:00.007+08:002021-02-27T22:31:48.542+08:00Gluten Free Pistachio, Lemon and Almond Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRigKAp0JF-cFPKog-lwWiiCzGYkZLNd0Ck49VFlJ_3j9vWnjIW8fJDxQrIHJnHOvjtJa5KJHc2oBZTboBDY6RVTEw3owsKeI-ST8YTXfpJ5Xm1FBHsmrqJu2njF_9xBVaqHG2fwR9Amxl/s1784/IMG_0963.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1784" data-original-width="1762" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRigKAp0JF-cFPKog-lwWiiCzGYkZLNd0Ck49VFlJ_3j9vWnjIW8fJDxQrIHJnHOvjtJa5KJHc2oBZTboBDY6RVTEw3owsKeI-ST8YTXfpJ5Xm1FBHsmrqJu2njF_9xBVaqHG2fwR9Amxl/w395-h400/IMG_0963.JPEG" width="395" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDejd84IKuESqrabwV-CLAqzw4UOmZ8l8611lhXHIS0jgMJuIqO7fifZubDUAMqGIAYLasEEWl0bpghT4PF_oRtQK1L2DYyIBdyx_2VVvGl-7nEV9Jxm7MM3CEzD_iIBPr7VNlSQ2De8f/s2048/IMG_0969.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDejd84IKuESqrabwV-CLAqzw4UOmZ8l8611lhXHIS0jgMJuIqO7fifZubDUAMqGIAYLasEEWl0bpghT4PF_oRtQK1L2DYyIBdyx_2VVvGl-7nEV9Jxm7MM3CEzD_iIBPr7VNlSQ2De8f/w300-h400/IMG_0969.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29ikdjhLxaJ-2l_96DFQSS9qci7PKEjTpwaWWjmn-GZgqsvJgMDBK86XuOtQnfdWBHmYhVYVuwbzd43PSFhPr_hlOIaMkQgzw8DK-EeJWLCzzb9c3OTAs2pWEfW1dxQVCTxUVYdoMbuOA/s2048/IMG_0965.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29ikdjhLxaJ-2l_96DFQSS9qci7PKEjTpwaWWjmn-GZgqsvJgMDBK86XuOtQnfdWBHmYhVYVuwbzd43PSFhPr_hlOIaMkQgzw8DK-EeJWLCzzb9c3OTAs2pWEfW1dxQVCTxUVYdoMbuOA/w300-h400/IMG_0965.JPEG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDZyn9CiiWGyvf1Ru9DTPEhw6QNB5W4R7TXDWEUs2RZyxzo_Ww281lQNimRon26LS4yIJTQO61lt40IDVh7IOA-8HzLU8hQP84eYTzqwbC66rnAWVGp72BHwA7KH-7In9xEf9Enf7bJ2_/s2048/IMG_0964.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDZyn9CiiWGyvf1Ru9DTPEhw6QNB5W4R7TXDWEUs2RZyxzo_Ww281lQNimRon26LS4yIJTQO61lt40IDVh7IOA-8HzLU8hQP84eYTzqwbC66rnAWVGp72BHwA7KH-7In9xEf9Enf7bJ2_/w300-h400/IMG_0964.JPEG" width="300" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSUD5GBXGP38TVnTbv67ysoJgG3AQzmXCpBSVvQdwy4OsGkWafY0Vb5SlvAv2tHXtbU80Gljhyb-pyZr0wFiCMd4zOlZRLyYwM6k4PkQ2kV7RnMHD0pEyPnoqcWt1wCarJq79oy8wdCtO/s2243/IMG_0960.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2243" data-original-width="1402" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwSUD5GBXGP38TVnTbv67ysoJgG3AQzmXCpBSVvQdwy4OsGkWafY0Vb5SlvAv2tHXtbU80Gljhyb-pyZr0wFiCMd4zOlZRLyYwM6k4PkQ2kV7RnMHD0pEyPnoqcWt1wCarJq79oy8wdCtO/w250-h400/IMG_0960.JPEG" width="250" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNEu3mawdQWbOB_sQSI_s_9AttcLCeqkqsRDqfguTh4XQOlOCqajO7q5g2r0ltnRRE5fwDO9hUGjRaGGEX7AEFmcKIkTrQiBnEXU9-weEY9Ncef5ad0TgSXow8EGeO5JrvG53zv6TzkLq/s1872/IMG_0971.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1680" data-original-width="1872" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNEu3mawdQWbOB_sQSI_s_9AttcLCeqkqsRDqfguTh4XQOlOCqajO7q5g2r0ltnRRE5fwDO9hUGjRaGGEX7AEFmcKIkTrQiBnEXU9-weEY9Ncef5ad0TgSXow8EGeO5JrvG53zv6TzkLq/w400-h359/IMG_0971.JPEG" width="400" /></a></div><p></p><p><br /></p><p>I found this zesty gluten free recipe in the weekend paper. It was originally a pistachio cake but when I went to buy the nuts I almost passed out at the price hahahah. Wow are pistachio expensive so this turned into an Gluten Free Lemon and Almond Cake with pistachios as topping. Enjoy.</p><p><br /></p><p></p><h3 style="text-align: left;">Gluten Free Pistachio, Lemon and Almond Cake<br /></h3><h4></h4><h4 style="line-height: 0; text-align: left;"> </h4><h3 style="line-height: 0; text-align: left;">Ingredients<br /></h3><h4 style="line-height: 0; text-align: left;">150gm vegetable margarine <br /></h4>
<h4 style="line-height: 0; text-align: left;"></h4>
<h4 style="line-height: 0; text-align: left;">3 large eggs</h4>
<h4 style="line-height: 0; text-align: left;">100gm caster sugar</h4>
<h4 style="line-height: 0; text-align: left;">1 teaspoon vanilla extract</h4><h4 style="line-height: 0; text-align: left;">1 teaspoon lemon extract <br /></h4>
<h4 style="line-height: 0; text-align: left;">2 heaped tablespoons Greek yogurt</h4>
<h4 style="line-height: 0; text-align: left;">Zest from 3 large lemons</h4>
<h4 style="line-height: 0; text-align: left;">400gm ground almonds</h4><h4 style="line-height: 0; text-align: left;"></h4><h4 style="line-height: 0; text-align: left;"> </h4><h4 style="text-align: left;"></h4><h4 style="text-align: left;"></h4><h3 style="line-height: 0; text-align: left;">Icing <br /></h3><h4 style="line-height: 0; text-align: left;">150gm icing sugar</h4>
<h4 style="line-height: 0; text-align: left;">25ml freshly squeezed lemon juice</h4><h4 style="line-height: 0; text-align: left;">2 heaped tablespoons chopped pistachios to decorate</h4><h4 style="line-height: 0; text-align: left;">Lemon zest from lemons above <br /></h4><h4 style="line-height: 0; text-align: left;"> </h4>
<p><b></b></p><h3 style="text-align: left;"><span style="font-weight: normal;">Method</span></h3>
<ol><li>Preheat oven to 180C (160C fan) </li><li>Take a large square of baking paper scrunch it up then smooth out and use to line 20cm springform tin. </li><li>Melt the margarine in a small saucepan then remove from the heat and let cool.<br /></li><li>Put eggs, sugar, almond meal, yoghurt, vanilla and lemon extract and most of the lemon zest (hold some back for
decorating the cake).into a bowl and beat with electric mixer until well combined. </li><li>Finally beat in the butter.</li><li>Pour the batter into cake tin and bake for 45 minutes until golden brown on top and springs back to a light touch.</li><li>Allow to cool completely before putting on a serving plate.</li><li>Mix together the icing sugar & lemon juice until smooth and pour over the cake. </li><li>Decorate with chopped pistachios and the withheld lemon zest. </li><li>Enjoy!</li></ol><p> </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-27479799289956656122020-06-26T18:42:00.003+08:002020-06-26T18:44:08.068+08:00Gluten Free Lemon Pound Cake<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3bAE1uHorwAWYDVa6V5EBs6VKTG0iXAlldrQvzq2AVTEWF4Mj3-tATO1wJDoRDwMyVZpWayLEzDTt5tSSQzQ_JZlKYfD1jJy5Ttyk9B4eqP-ftajsr6sPJTe0HjdUSW44c5iWb-uHVFs/s4032/Lemon+Pound+Cake+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Lemon Pound Cake" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3bAE1uHorwAWYDVa6V5EBs6VKTG0iXAlldrQvzq2AVTEWF4Mj3-tATO1wJDoRDwMyVZpWayLEzDTt5tSSQzQ_JZlKYfD1jJy5Ttyk9B4eqP-ftajsr6sPJTe0HjdUSW44c5iWb-uHVFs/w300-h400/Lemon+Pound+Cake+4.JPG" width="300" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fDDZ8L4Y9RXRBrRoAYzDAm2wSy-yGbBADvoUgmL5iqeCNKhScxYh8w5H9q59E5tf9gBj8yhT1J6iCzEk2QsQmNFSZtxCtJXlbeWt-QWWWbN0kS9eI6dwLWpG91jNSdNj3W10mFIuYTj2/s4032/Lemon+Pound+Cake+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Lemon Pound Cake no icing" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fDDZ8L4Y9RXRBrRoAYzDAm2wSy-yGbBADvoUgmL5iqeCNKhScxYh8w5H9q59E5tf9gBj8yhT1J6iCzEk2QsQmNFSZtxCtJXlbeWt-QWWWbN0kS9eI6dwLWpG91jNSdNj3W10mFIuYTj2/w300-h400/Lemon+Pound+Cake+1.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TRLNrK3ttozEKD9uck_xBBkErm-REDUD6f7d37LKPFz25FAeUVCR3z6_3aKm13f-LsZZWdlpLdFWR19qwQy2UCS4WbX1qWQXtARPtFAxzgEG02EPTzQUt-EhW0xFbS01_5yEgTCxzZnd/s4032/Lemon+Pound+Cake+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Lemon Pound Cake no icing" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TRLNrK3ttozEKD9uck_xBBkErm-REDUD6f7d37LKPFz25FAeUVCR3z6_3aKm13f-LsZZWdlpLdFWR19qwQy2UCS4WbX1qWQXtARPtFAxzgEG02EPTzQUt-EhW0xFbS01_5yEgTCxzZnd/w300-h400/Lemon+Pound+Cake+2.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwSHAN5Z2DEmHQ5raWco155qtQR8X2uDDhxyS209RW7ZrgpmS7uJVPSUfuoSb9b73WAw820pIRMnA5DBDnAuUZHQST76TNoIV7Hcdc9ih36d0r22kyqG3oZ2PnAYDqA-G6_foRMk_vVaH/s4032/Lemon+Pound+Cake+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Lemon Pound Cake" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwSHAN5Z2DEmHQ5raWco155qtQR8X2uDDhxyS209RW7ZrgpmS7uJVPSUfuoSb9b73WAw820pIRMnA5DBDnAuUZHQST76TNoIV7Hcdc9ih36d0r22kyqG3oZ2PnAYDqA-G6_foRMk_vVaH/w300-h400/Lemon+Pound+Cake+3.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTroGT6eDkaYG0AkocR7a30GUxNok0Z48kk9JvFauIyBxJOtxRLcQtRhgotcJKJqn8c92csAlR-y1jRpeV6gbhcQKG83gqKdBEN2JmCV4pgoF7aa090J1GQdWF0cimm1CNic9ekkMIK9Js/s4032/Lemon+Pound+Cake.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Slice of Gluten Free Lemon Pound Cake" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTroGT6eDkaYG0AkocR7a30GUxNok0Z48kk9JvFauIyBxJOtxRLcQtRhgotcJKJqn8c92csAlR-y1jRpeV6gbhcQKG83gqKdBEN2JmCV4pgoF7aa090J1GQdWF0cimm1CNic9ekkMIK9Js/w300-h400/Lemon+Pound+Cake.JPG" width="300" /></a></div><div><br /></div><div>I wanted to make a zesty gluten free cake with lemons so went on a very extensive search and finally found this gluten free lemon pound cake. It came out like custard so I am not sure if we did something wrong or this is how it's supposed to be but it was delicious none the less. <br /></div><div><br /></div><div>The original recipe has normal flour and butter. I also removed the syrup. Link is at bottom of page if you want to check it out. It's from a blog called Recipes for Men but ha ha a woman baked it hahaha.<br /></div><div><br /></div><div></div><div></div><div>The beautiful flower shape on top of the cake is from the Silicone Flower Cake Mould. I got it from eBay and it cost about $5! It's not very deep but it is wide and it took all the batter and made a great cake. <br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AcEYr7uwG4N_8OL_7UCI3cZS7DY6ddfxC5dlwhIJzRQaWnpFSK1w1KFH59qZr-HfG9ClZwjFWlqmtkj1tfQin4vDqKGiv89a4Paq7ktSrU4rTpNH6nI9CdvOnhWERmGPya2J30ei7aK9/s460/pink+cake+pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="431" data-original-width="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AcEYr7uwG4N_8OL_7UCI3cZS7DY6ddfxC5dlwhIJzRQaWnpFSK1w1KFH59qZr-HfG9ClZwjFWlqmtkj1tfQin4vDqKGiv89a4Paq7ktSrU4rTpNH6nI9CdvOnhWERmGPya2J30ei7aK9/s320/pink+cake+pan.jpg" width="320" /></a></div><div><br /></div><div></div><div><h3 style="text-align: left;">Gluten Free Lemon Pound Cake</h3></div><b>Ingredients</b><br />180g gluten free self raising flour<br />2 eggs<br />180g caster sugar<br />150g margarine<br />Rind of 1 lemon<br /><div>150ml lactose free milk</div><div>¼ tsp salt</div>Juice of one lemon<br />2 tablespoons of icing sugar for dusting<br /><div><br /></div><div><b>Method</b></div>1. Preheat the oven to 180C/160C fan forced. Grease the cake mould and place to the side.<br />2. Beat the eggs and caster sugar until smooth. Melt margarine gently on low heat then pour slowly in egg mixture beating continuously so you don't cook the eggs! <br />3. Add sifted flour, milk, lemon rind and salt and whisk until you have a smooth cake mix.<br />4. Pour into greased cake mould and place in the oven for about 45 minutes or until cake is lightly browned on top and a toothpick comes out clean. <br />5. Remove from the oven and leave to cool for 10 minutes before taking out of cake mould.<br />6. Sift icing sugar over top and serve straight away. So delicious warm. Enjoy. <br /><div><br /></div><div>Original recipe from <a href="https://recipesformen.com/moist-lemon-pound-cake/">Recipes for Men.</a><br /></div><div><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2032266207187908885.post-88289077133111362132020-06-18T19:21:00.006+08:002020-06-18T19:53:48.114+08:00Gluten Free Pineapple Upside-Down Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuL6zE5FGitAlhuIlWmaV5Ao8gj605k2OtWH-wF0lsiI5TY_FOtlXyFjQhaqCMIqOy-KDKBBNeH9kHVs3wApeiKitT0_2aBfX_NYr4syFy0hyphenhyphenSW1WU6kXFGKJImuB6XtBf8ztPsoi98Tp/s2984/Pineapple+Upside+Down+Cake+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Pineapple Upside Down Cake" border="0" data-original-height="2848" data-original-width="2984" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuL6zE5FGitAlhuIlWmaV5Ao8gj605k2OtWH-wF0lsiI5TY_FOtlXyFjQhaqCMIqOy-KDKBBNeH9kHVs3wApeiKitT0_2aBfX_NYr4syFy0hyphenhyphenSW1WU6kXFGKJImuB6XtBf8ztPsoi98Tp/w320-h305/Pineapple+Upside+Down+Cake+3.JPG" width="320" /></a></div><div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRHCjMXfhuNoDx00T-L3ljVMz4U0MAszYJUUNNjVDcn2bYmwE8kX7I3Mzzt5A6SA6shAyD8dCiiwBGZk_PQPV56DF7igLX2vy7-wUrRux65X_x0UB5XZadG3kEOVZcQsu-B299AbVuP1S/s4032/Upaide+Down+Pineapple+Cake.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten-Free Pineapple Upside Down Cake" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRHCjMXfhuNoDx00T-L3ljVMz4U0MAszYJUUNNjVDcn2bYmwE8kX7I3Mzzt5A6SA6shAyD8dCiiwBGZk_PQPV56DF7igLX2vy7-wUrRux65X_x0UB5XZadG3kEOVZcQsu-B299AbVuP1S/w240-h320/Upaide+Down+Pineapple+Cake.JPG" width="240" /></a></div><div style="text-align: center;"></div><div><br /></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYU28-HyEaQaVex9pmH_gV7Mnm9m2S9AeV5A1iD85D0g2iOjtYV7rRqJ9w-lSF9mD_FYeZTKbJI54OuQEHWYVhYED5PB0AbrmbqXK5sZ51oH499CnYF6jfyBRG7ym8L8hWD4zsvoFa2yuF/s3448/Pineapple+Upside+Down+Cake+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Pineapple Upside Down Cake Slice" border="0" data-original-height="3448" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYU28-HyEaQaVex9pmH_gV7Mnm9m2S9AeV5A1iD85D0g2iOjtYV7rRqJ9w-lSF9mD_FYeZTKbJI54OuQEHWYVhYED5PB0AbrmbqXK5sZ51oH499CnYF6jfyBRG7ym8L8hWD4zsvoFa2yuF/w281-h320/Pineapple+Upside+Down+Cake+4.JPG" width="281" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRJkV4mMWQmgEljCzdk_03g2u1l7atzEYE7Fr57H-RTh7rV5iAghTR_PJCFUR6NIgJcEo7e-DHrjroFPKhbDAn3LGdql8yGlDFDyBCXhOsP723cFz5yefaKTuutzPJGNMwrMSAMBETWO3/s3056/Pineapple+Upside+Down+Cake+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Pineapple Upside Down Cake with Ice Cream" border="0" data-original-height="3056" data-original-width="3032" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRJkV4mMWQmgEljCzdk_03g2u1l7atzEYE7Fr57H-RTh7rV5iAghTR_PJCFUR6NIgJcEo7e-DHrjroFPKhbDAn3LGdql8yGlDFDyBCXhOsP723cFz5yefaKTuutzPJGNMwrMSAMBETWO3/w317-h320/Pineapple+Upside+Down+Cake+5.JPG" width="317" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was searching for a gluten free cake recipe and this Gluten Free Pineapple Upside Down Cake popped up many times. I searched until I found a recipe I like and this is it. <br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This gluten free cake is super moist and so lovely. It has a juicy pineapple flavour and goes super nice with a few scoups of lactose free vanilla ice-cream.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is also a great cake to make with little ones. My seven year old nephew was confused by it because we put the pineapple and cherries on the bottom. He said its a weird cake but he loved helping make it. So easy for them to get involved. Great fun for the kids.<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A super easy recipe and best eaten warm as possible. <br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><h1>Gluten Free Pineapple Upside-Down Cake</h1></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><h3 style="text-align: left;"><b>Ingredients </b></h3></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Topping</b></div><div class="separator" style="clear: both; text-align: left;">1/4 cup olive oil margarine, melted<br />1/2 cup light brown sugar<br />4 slices canned pineapple - (Save juice for cake)<br />9 glace cherries<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Cake</b><br /></div><div class="separator" style="clear: both; text-align: left;">1 and 2/3 cup gluten free plain flour<br />1/2 tsp baking powder<br />1/4 tsp baking soda<br />1/2 tsp fine sea salt<br />1/2 cup olive oil margarine, melted<br />3/4 cup light brown sugar<br />1/4 cup white sugar<br />1 egg<br />1/4 cup lactose vanilla yogurt<br />1/2 cup</div><div class="separator" style="clear: both; text-align: left;">1/4 cup pineapple juice (reserved from the canned pineapple)<br />1 tbsp pure vanilla extract</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><h3 style="text-align: left;"><b>Method</b></h3>1. Preheat oven to 180C/350F degrees.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Add 1/4 cup melted margarine to a 22cm/9 inch cake tin and spread it around the bottom of the cake tin. Sprinkle 1/2 cup brown sugar over the melted butter. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwQp_sNF5M5JSbpliCAyhNQXYE8-MCVPoNCRn_EMfeuaP6VGgKLcQzv-duDbNUOisNp59XDu2lM9Ps2dI3BODdbLZWRH_qEYSIAfRjMgIk3hlYMi1xjvvv1B1ZMMJeULrAlz7xyqRyq4q/s3088/Pineapple+Upside+Down+Cake+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="3008" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwQp_sNF5M5JSbpliCAyhNQXYE8-MCVPoNCRn_EMfeuaP6VGgKLcQzv-duDbNUOisNp59XDu2lM9Ps2dI3BODdbLZWRH_qEYSIAfRjMgIk3hlYMi1xjvvv1B1ZMMJeULrAlz7xyqRyq4q/s320/Pineapple+Upside+Down+Cake+1.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Dry the pineapple before adding to the cake tin to avoid excess moisture. Arrange the pineapple slices on the bottom of the tin and place the cherries in the open spaces between slices and inside the holes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEx8itmWEPZlDS6N0raSfmvj7lsBsbAESzyRfnMLlOncXDp2r9_f1hLqHtk6gHKLjJbCqIDa0-jk2wBIFjm8fZ4qzvCRkXNrRoqQGC4rCNRCv2yyjphi5tfHuS8nF8VTw7roAmXooKJ8z/s3120/Pineapple+Upside+Down+Cake+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEx8itmWEPZlDS6N0raSfmvj7lsBsbAESzyRfnMLlOncXDp2r9_f1hLqHtk6gHKLjJbCqIDa0-jk2wBIFjm8fZ4qzvCRkXNrRoqQGC4rCNRCv2yyjphi5tfHuS8nF8VTw7roAmXooKJ8z/s320/Pineapple+Upside+Down+Cake+2.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. In a medium bowl sift and whisk together the flour, baking powder, baking soda and salt.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. In a large bowl, whisk together 1/2 cup melted margarine, 3/4 cup brown sugar and white sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, milk, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated. Give it a good beating until all lumps are gone and it's smooth and creamy. The batter is a little stiff. You can add a little extra milk if you want a more runny consistency which we did.<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. Dollop batter over the pineapple and cherries and bake at 180C/350F for 45 minutes or until a toothpick comes out clean. Cover the cake with aluminium foil if the cake starts to get too brown.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Cool cake in the pan then turn upside on a plate and wait 5 minutes then remove tin. Serve warm or room temperature.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*Cooking time may vary depending on oven temps and how much liquid comes off your pineapple and cherries. <br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Original recipe from <a href="https://www.whattheforkfoodblog.com/2015/04/21/gluten-free-pineapple-upside-down-cake">What The Fork Food Blog</a><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-32686599657603609832020-06-10T23:28:00.010+08:002020-06-10T23:38:20.178+08:00Fresh Gluten Free Strawberry Cake<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkpClg4JzoW5Td7g5FZK3CUa1vaJBUoNZuITn7yQbM8BpKmtO4vIlPZ4O5TLVLgbQY0e291C_PNZoUN45RMPlDD1fL3ERU6wJFhNDpjdQjZmIP2XsJNYPWoWgK4AOTK4AsHWm_v5lKdxG/s2984/Starwberry+Cake+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Heart Shaped Strawberry Cake" border="0" data-original-height="2824" data-original-width="2984" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkpClg4JzoW5Td7g5FZK3CUa1vaJBUoNZuITn7yQbM8BpKmtO4vIlPZ4O5TLVLgbQY0e291C_PNZoUN45RMPlDD1fL3ERU6wJFhNDpjdQjZmIP2XsJNYPWoWgK4AOTK4AsHWm_v5lKdxG/w400-h379/Starwberry+Cake+1.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLh9gHCpkOPe3-gjoGI5gGZxLSBx6agw-7WGdk5shUa9z4nAbHyAHmlxY3ch4X7HrPJFd4u_66vy2RXkJYQ18nBoO1GndIE4ilOhm7E-Z2uG3i__bN_kVl_mLVJDmBB3grpixVPx1hrSi/s2792/Strawberry+Cake+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Slice of Gluten Free Strawberry Cake" border="0" data-original-height="2304" data-original-width="2792" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLh9gHCpkOPe3-gjoGI5gGZxLSBx6agw-7WGdk5shUa9z4nAbHyAHmlxY3ch4X7HrPJFd4u_66vy2RXkJYQ18nBoO1GndIE4ilOhm7E-Z2uG3i__bN_kVl_mLVJDmBB3grpixVPx1hrSi/w400-h330/Strawberry+Cake+2.JPG" width="400" /><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLh9gHCpkOPe3-gjoGI5gGZxLSBx6agw-7WGdk5shUa9z4nAbHyAHmlxY3ch4X7HrPJFd4u_66vy2RXkJYQ18nBoO1GndIE4ilOhm7E-Z2uG3i__bN_kVl_mLVJDmBB3grpixVPx1hrSi/s2792/Strawberry+Cake+2.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpldENWuleqry8cZaqkdzQykX-8fmxCPmW7sOTzuLvqEsvQ1oewiQ3g1Evl0io9J3W1Ya4aFIpDHgv5VKEB3D8a7JUKodfAWclOHFOsSCj9mi2J5BPAKIETiFkm0S6jGBWrgfiMFiMu0dI/s2576/Starwberry+Cake+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Strawberry Cake" border="0" data-original-height="2304" data-original-width="2576" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpldENWuleqry8cZaqkdzQykX-8fmxCPmW7sOTzuLvqEsvQ1oewiQ3g1Evl0io9J3W1Ya4aFIpDHgv5VKEB3D8a7JUKodfAWclOHFOsSCj9mi2J5BPAKIETiFkm0S6jGBWrgfiMFiMu0dI/w400-h358/Starwberry+Cake+3.JPG" width="400" /><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOgPFhTquveoxINzYNViaA1EjxeIN3gfBljZ4fW-L_ZS_ldWZkLw36E5EmbZxCMEOggpNXssAtPWgRSX773NCHb7b_M7suMAwNAteXV3kTieiqpV56wxx070asa_hFHo2tfGXi1NZXjCP/s3097/Starwberry+Cake+4.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Strawberry Cake without Jello" border="0" data-original-height="3024" data-original-width="3097" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOgPFhTquveoxINzYNViaA1EjxeIN3gfBljZ4fW-L_ZS_ldWZkLw36E5EmbZxCMEOggpNXssAtPWgRSX773NCHb7b_M7suMAwNAteXV3kTieiqpV56wxx070asa_hFHo2tfGXi1NZXjCP/w400-h390/Starwberry+Cake+4.JPEG" width="400" /></a></div><div><font size="2"><br /></font></div>I wanted to make a fresh Strawberry Gluten Free Cake and I wanted to use my heart shaped cake tin and after an exhaustive search I found this recipe.<br /><br />There are so many gluten free Strawberry Cake recipes and a lot of them had ingredients I didn't want to use or had too much fat or jelly powder! I just wanted a simple, fresh gluten free Strawberry Cake recipe and eventually found this one. <br /><br />It smells so nice and the saving grace is the icing. It is delicious and smells so good. Just two ingredients. Strawberries and icing sugar! What more can you ask for. <br /><br />Just one tip. Don't over mix. My little nephew was a little over zealous and it came out a little "rubbery". <br /><br /><h2 style="text-align: left;">Gluten Free Strawberry Cake</h2><b>Ingredients</b><br />125 g olive oil margarine or butter <br />1/2 cup caster sugar<br />2 eggs<br />1 tsp vanilla essence<br />2 cups gluten free self-raising flour sifted<br />1/2 cup lactose free milk<br />1 cup fresh strawberries mashed<br /><b><br />Strawberry Icing</b><br />3 fresh strawberries mashed medium<br />1 1/2 cups pure icing sugar<br /><br /><b>Method</b><br />Preheat oven to 180C or 160C fan-forced.<br />Grease and line a 22x21cm heart shaped springform cake tin or 20cm cake tin. <br />Beat the margarine and caster sugar until light and fluffy.<br />Add the eggs and vanilla and beat until smooth. <br />Fold in the flour and milk until just combined.<br />Add strawberries to the mix and fold together. <br />Spoon mixture into cake tin and place in pre-heated oven.<br />Bake for 40-45 minutes or until a skewer inserted comes out clean. Allow to cool before icing.<br /><br /><b>Strawberry icing</b><br />Add icing sugar to strawberries, mix until combined. If it is too liquid add more icing sugar until it is to your liking. <br /><br />Spread onto cooled cake and serve. <span style="font-size: 12pt;"></span><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Original recipe from <a href="https://www.bestrecipes.com.au/recipes/strawberry-cake-recipe/iuj94zw2">Best Recipes.</a><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /><b></b></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2032266207187908885.post-86599711380681218462020-05-28T10:24:00.001+08:002020-05-28T10:26:27.501+08:00Chocolate & Orange Heart Shaped Gluten Free Cake<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-Ja1AkOYgfnoLSKRPySukyVUgeZaPOlsykGXl7ogJAAVwt9JL6AOilPi_1yQohVN_efR7uBnHEUzsNSXRA2koR76NBb7XWocCPQq1DaPg8-kWbV7jvf8LbX_sXZvkxN4eIWUkAcpuRcg/" style="margin-left: 1em; margin-right: 1em;"><img alt="Yummy Made From Scratch Gluten Free Chocolate Cake" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-Ja1AkOYgfnoLSKRPySukyVUgeZaPOlsykGXl7ogJAAVwt9JL6AOilPi_1yQohVN_efR7uBnHEUzsNSXRA2koR76NBb7XWocCPQq1DaPg8-kWbV7jvf8LbX_sXZvkxN4eIWUkAcpuRcg/w300-h400/IMG_6455.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCXVffMIMV_hQ2rhmIL5tqmTU_QzT3ROl3W2jgBtToJPK4V9Y92Ht084u8vjHA2Vq1ZkjLM30SAlGC5N2F806rC4JhaZTSpQ007jf2FJq12pbik8Qtkaf74MNyRmpMNtQ023wxGK0_5dW/" style="margin-left: 1em; margin-right: 1em;"><img alt="Jamie Oliver Gluten Free Chocolate Cake Recipe" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCXVffMIMV_hQ2rhmIL5tqmTU_QzT3ROl3W2jgBtToJPK4V9Y92Ht084u8vjHA2Vq1ZkjLM30SAlGC5N2F806rC4JhaZTSpQ007jf2FJq12pbik8Qtkaf74MNyRmpMNtQ023wxGK0_5dW/w300-h400/IMG_6457.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuP3ynWD_khQDII4KrBhdyE3F9HJ8hDkuTmLCy2hthUaZQykux2iOc4cW9dmCsUnlz-SxkXfhs4LUtzcWpokGySBZdOs-kD-_W3IOHgDhspchEMMJFaaEibTeWSp8HzJvqpljz2WznOzB/" style="margin-left: 1em; margin-right: 1em;"><img alt="Half a heart gluten free chocolate cake recipe" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuP3ynWD_khQDII4KrBhdyE3F9HJ8hDkuTmLCy2hthUaZQykux2iOc4cW9dmCsUnlz-SxkXfhs4LUtzcWpokGySBZdOs-kD-_W3IOHgDhspchEMMJFaaEibTeWSp8HzJvqpljz2WznOzB/w300-h400/IMG_6459.JPG" width="300" /></a></div><div><br /></div><div><br /></div><div>I saw Jamie Oliver make this gluten free chocolate cake last week and just loved the heart shape so went out and bought the tin and set about making it. <br /></div><div><br /></div><div>It is a very easy gluten free chocolate cake to make and you can also change the flour to normal flour too. <br /></div><div><br /></div><div>This isn't a dairy free recipe unfortunately. I find that cakes need fat from the butter or margarine so dairy free margarine just doesn't work. You will end up with a custard cake if you use dairy free unfortunately. I used Flora Plant Based Lightly Salted Butter but won't be doing that again because it didn't agree with my stomach. My usual go to is olive oil based margarine so next time I will use that. In the ingredients I have stated margarine but use what you feel is best for you. <br /></div><div><br /></div><div>My seven year old nephew helped me make this, he beat in all the eggs then folded in the mixture. It was quite lumpy but we smoothed it out a little more and in the oven it went.</div><div><br /></div><div>I highly recommend you use the orange to give it that jaffa flavour. It was absolute divine as it gave it that hint of orange flavour. Helps even more if the orange is from the orange tree in your backyard it was perfection.</div><div><br /></div><div>For the icing Jamie was very decadent and used another block of chocolate and another block of butter but that was way too many calories my hips didn't need so I just made my own icing with icing sugar and cocoa. <br /></div><div><br /></div><div>Sorry about the photos but I forgot to take a picture before we cut the cake so you get half the cake and a picture of the icing oozing over the sides!<br /></div><div><br /></div><div><br /></div><div><font size="6"><span style="color: #b51200;">Chocolate & Orange Heart Shaped Gluten Free Cake</span><br /></font><b><br />Ingredients</b><br />200 g margarine, plus extra for greasing <br />200 g caster sugar <br />200 g dark chocolate <br />200 g gluten-free self-raising flour, plus extra for dusting <br />6 large free-range eggs <br />2 teaspoons vanilla bean paste <br /></div><div>1 small orange </div>strawberries to decorate, optional <br /> <br />ICING <br />200 g icing sugar <br /><div>2 tablespoons cocoa powder</div><div>2 tablespoons margarine</div><div>1/4 cup water<br /></div><br /><b>Method</b><br /><div>1. Preheat the oven to 180ºC/356ºF/gas 4. Jamie's original recipe called for 160C but that is too low as we had it 160C fan forced and had to turn it up after 50 minutes. So start with temperatures I have chosen above. <br /></div><div><br /></div><div>2. Place the margarine in a heatproof bowl with the sugar. Chop up the chocolate and add to the bowl. <br /></div><div><br /></div><div>3. Position the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave this for a few minutes until the chocolate mixture has melted and combined, stirring occasionally.</div><div><br /></div><div>4. Meanwhile, grease a 22cm loose-bottomed cake tin with margarine and line with baking paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got an even layer, then turn the tin upside-down and tap to remove any excess. <br /></div><div><br /></div><div>5. Pour the melted chocolate mixture into a larger mixing bowl and leave that to cool for 5-10 minutes. <br /></div><div><br /></div><div>6. Whisk in the eggs one at a time. Add the vanilla bean paste and zest from one small orange, then sift in the flour. <br /></div><div><br /></div><div>7. Gently fold the flour into the chocolate mixture until just combined. Do not over mix. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean. <br /></div><div><br /></div><div>8. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or fill it with fruit and extra icing!</div><div><br /></div><div>9. To make the icing sift the icing sugar and cocoa into a bowl and stir until combined. Then slowly add water and margarine and mix until you have a smooth mixture. <br /></div><div><br /></div><div></div><div>12. Decorate as you please. I used some strawberries.</div><div><br /></div><div>Original <a href=" https://www.jamieoliver.com/recipes/cake-recipes/petal-s-birthday-cake/">gluten free chocolate cake recipe</a> by Jamie Oliver<br /></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-53621994282692475792020-04-14T23:11:00.000+08:002020-04-14T23:21:14.889+08:00Gluten Free Vanilla Birthday Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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I wanted to make some vanilla gluten free cupcakes for my birthday and found this recipe. I added the sprinkles myself so they would look birthday like. This is how I celebrated my birthday this year. I only used half the recipe below because we are getting fat at home eating constantly hahaha<br />
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They are lovely, light and fluffy vanilla gluten free cupcakes. I found the sprinkles made them extra moist which is why they need a little longer to bake so just keep an eye on that.<br />
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Otherwise these were very easy to make. Enjoy.<b><br /></b><br />
<h3 style="text-align: left;">
<b>Gluten Free Vanilla Birthday Cupcakes</b></h3>
1/2 cup canola oil (or oil of choice) <br />
3/4 cup caster sugar<br />
2 large eggs, room temperature<br />
1 1/4 cups gluten free plain flour<br />
1/4 teaspoon salt<br />
1 3/4 teaspoons baking powder<br />
1/4 cup Dollar Sweets Sprinkles <br />
1/2 cup rice milk (or any dairy free milk)<br />
2 teaspoons vanilla extract<br />
<br />
For the icing<br />
1/2 cup dairy-free margarine at room temperature<br />
1 teaspoon vanilla extract<br />
3 cups powdered sugar<br />
2 tablespoons dairy-free milk (or dairy milk)<br />
<br />
<br />
<b>Method</b><br />
Preheat oven to 180C (350F). Line cupcake tin with paper liners and set aside.<br />
<br />
In a medium mixing bowl add oil and sugar and mix.<br />
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Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste then beat at medium speed for one minute.<br />
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Stir in the sprinkles. <br />
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Spoon batter evenly into cupcake liners. Bake for 20-30 minutes or until the centers springs back when touched and cupcakes are very lightly browned.<br />
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<br />
Let cool in tin for five minutes. Remove cupcakes from pan onto rack and cool completely before icing. <br />
<b><br /></b>
<b>For the Icing: </b><br />
In a medium mixing bowl beat together dairy-free margarine and vanilla paste until smooth and creamy.<br />
<br />
Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.<br />
<br />
Beat in additional dairy-free milk if needed to obtain desired consistency.<br />
<br />
Ice cupcakes and enjoy.<br />
<br />
Original recipe from <a href="https://www.glutenfreepalate.com/gluten-free-vanilla-bean-cupcakes" target="_blank">Gluten Free Palate.</a> <br />
<br />
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2032266207187908885.post-70223996442004937482020-02-26T20:43:00.000+08:002020-02-27T17:06:33.978+08:00Gluten Free Orange Chocolate Chunk Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
This gorgeous gluten free Orange Chocolate Chunk Cake came from the gorgeous Greek celebrity chef Akis Petretzikis.<br />
<br />
Akis made his gluten free cake with normal flour and white chocolate but I changed it to suit my diet and what I had in the house hahaha. You would never guess the difference it tastes amazing.<br />
<br />
This is incredible fresh out of the oven. If possible serve straight away. Once it cools it turns to a solid cake and can be a little heavy on the tummy but it is still delicious.<br />
<br />
Also for some reason I made almost double what he did. I had to put it in a large round tin as my loaf tins were all too small. Not sure how it happened but I was glad for it as it is a delcious cake and we all woofed it down.<br />
<br />
Kali Orexi!<br />
<br />
<h3 style="text-align: left;">
Gluten Free Orange Chocolate Chunk Cake</h3>
<br />
<b>Ingredients </b><br />
350 g oranges around 2 smallish oranges<br />
300 g caster suagr<br />
200 g sunflower oil<br />
3 eggs, medium<br />
1 teaspoon vanilla extract<br />
300 g plain gluten free flour<br />
1 tablespoon gluten free baking powder<br />
1 pinch salt<br />
180 g baking milk chocolate <br />
<br />
<b>Method</b><br />
In a saucepan with boiling water add the oranges and simmer covered with the lid for 1 hour.<br />
<br />
Chop up the chocolate into chunks and set aside.<br />
<br />
Preheat the oven to 170C (340F) set to fan.<br />
<br />
While hot cut the oranges in half, remove the seeds and put them in a blender. Beat very well until they become a paste.<br />
<br />
Add the paste into a bowl then add the sugar and sunflower oil and whisk.<br />
<br />
Add the eggs and vanilla and mix well.<br />
<br />
In another bowl add the flour, baking powder, salt, chocolate pieces and mix.<br />
<br />
Transfer the solid ingredients to the bowl with the wet ingredients and mix with a silicone spatula.<br />
<br />
As I said above I found I made a whole lot more than Akis did so if you find you have a large amount of batter pour into a greased and floured 20cm/8inch round cake tin and bake for 90 min. Keep a close eye on it for the last 30 min checking every 15 min. <br />
<br />
If you have a smaller amount of batter pour into a greased and floured 10x35cm (4"x14"inch) loaf tin and bake for 40-45 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxoTFNV89PLOvA158_L1TvRMZ1XqxB2s3DSqgLnO1F27fkggJO3l35in2ow_2xGWJIAhN53d4onxORMkWInWallI4ZvFfZ0hiGVJ6GNhzTWs1WREwTaNF1Lz0B5sVcSwIKkl7fglS_Zlj/s1600/IMG_5037.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxoTFNV89PLOvA158_L1TvRMZ1XqxB2s3DSqgLnO1F27fkggJO3l35in2ow_2xGWJIAhN53d4onxORMkWInWallI4ZvFfZ0hiGVJ6GNhzTWs1WREwTaNF1Lz0B5sVcSwIKkl7fglS_Zlj/s320/IMG_5037.JPG" width="320" /></a><br />
<br />
Dust with icing sugar and serve.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZh1hpoE3hQSxOeIkUZY4LqBnnQU2qi9gqQQMNYKk3FwMWT3EB4wpoSmhUA_4slUqKN-wrH48gpBIYaG1m3SHMB_xSWt-5TujFD6a2gadD2PqT4OOFCCwEIQZuSRI5mDpwkj-ErK-fgv4/s1600/IMG_5042.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZh1hpoE3hQSxOeIkUZY4LqBnnQU2qi9gqQQMNYKk3FwMWT3EB4wpoSmhUA_4slUqKN-wrH48gpBIYaG1m3SHMB_xSWt-5TujFD6a2gadD2PqT4OOFCCwEIQZuSRI5mDpwkj-ErK-fgv4/s320/IMG_5042.JPG" width="240" /> </a><br />
<br />
Original recipe can be found <a href="https://akispetretzikis.com/en/categories/keik/keik-portokali-me-leykh-sokolata" target="_blank">here</a></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2032266207187908885.post-10231225135223273652019-12-22T23:19:00.006+08:002019-12-22T23:26:31.354+08:00Gluten Free Chocolate Fudge Bundt Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I wanted to make a gluten free chocolate cake with a bundt tin and found this divine gluten free chocolate bundt cake recipe after doing a search.<br />
<br />
Of course I changed some ingredients and added the icing and decorations. I needed a gluten free chocolate cake for a Christmas party I was going to and found this chocolate bundt cake recipe.<br />
<br />
At this party two other people were on a gluten free diet as well so three of us needed to be satisfied and satisfied we were. <br />
<br />
This gluten free chocolate bundt cake got rave reviews from one of the teenage boys who was at the party and he ended up having two slices much to my delight.<br />
<br />
He said it was MasterChef quality and wouldn't stop raving about the cake all night and asked me to make it for the New Years party which I will do gladly.<br />
<br />
I was told to make sure to get a New Years topper though don't use the Christmas one. Hahahah boys are funny.<br />
<br />
This was a hit. So easy to make and total fool proof!<br />
<br />
Enjoy.<br />
<br /></div>
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
Gluten Free Chocolate Fudge Bundt Cake </h3>
<br />
<b>Ingredients</b><br />
1 1/2 cups caster sugar<br />
1 3/4 cups plain gluten free flour<br />
3/4 cup baking cocoa <br />
2 teaspoons baking soda<br />
1 teaspoon gluten-free baking powder<br />
1 teaspoon salt<br />
2 large eggs, room temperature<br />
1 cup lactose free or dairy-free yogurt<br />
1/2 cup light olive oil<br />
1 teaspoon gluten free vanilla extract<br />
1 cup hot water<br />
½ cup chocolate chips<br />
<br />
<b>Icing</b><br />
1 1/2 cups icing sugar sifted<br />
1/4 cup margarine with olive oil <br />
1/3 cup water <br />
<br />
<b>Instructions</b><br />
Preheat oven to 350°F/180C. Grease a 10-inch/25cm Bundt cake pan; set aside.<br />
<br />
In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.<br />
<br />
In a separate bowl combine the eggs, yoghurt, oil and vanilla until combined.<br />
<br />
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<br />
<br />
Then add wet ingredients to the dry ingredients and beat on medium speed for 2 minutes.<br />
<br />
Add hot water and stir until combined.<br />
<br />
Stir in chocolate chips.<br />
<br />
Pour into pan. <br />
<br />
Bake for 60 - 75 minutes or until top is firm but still moist inside. Since this is a fudge cake inserted a toothpick is not appropriate as it will come out wet.<br />
<br />
Cool in pan for 10 minutes before removing from pan to a wire rack.<br />
<br />
Once cake is cooled make icing sugar.<br />
<br />
<br />
NOTE: I made up the icing sugar recipe as I went along so I didn't measure anything. You need a somewhat thick consistency so start with a little of each ingredient until you get the correct consistency. So a little icing sugar than margarine than water.<br />
<br />
Once you have correct consistency spoon gently over cake until covered as above.<br />
<br />
The stars were bought from Woolworths supermarket in the baking aisle. So look out for a box of stars. The Christmas decoration I got from eBay but I am sure you can find in any good baking store. Store in an airtight refrigerate until ready to serve. <br />
<br />
<br />
Original recipe from the <a href="https://www.glutenfreepalate.com/gluten-free-chocolate-bundt-cake/" target="_blank">Gluten Free Palate </a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-17852392886404810722019-12-14T22:51:00.002+08:002019-12-14T23:11:08.892+08:00Easy Classic Ratatouille Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLQmG5DRqNUm-LuEKIrCz2SYF74lSYfzeKNOQG_ZxYfdxSDGo2Fz8GgS8aP8q77wKcIWTqfLz2hKLO8P9-HX17K_bzXA72qnntjh5WBGnw8_fKeumzSwkryrTxOrHV9wZNVzgYVy1DuVi/s1600/ratatouille+cut+vegies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Ratatouille Recipe in LeCreuset Casserole Pot" border="0" data-original-height="442" data-original-width="590" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLQmG5DRqNUm-LuEKIrCz2SYF74lSYfzeKNOQG_ZxYfdxSDGo2Fz8GgS8aP8q77wKcIWTqfLz2hKLO8P9-HX17K_bzXA72qnntjh5WBGnw8_fKeumzSwkryrTxOrHV9wZNVzgYVy1DuVi/s400/ratatouille+cut+vegies.png" title="Easy Ratatouille Recipe in LeCreuset Casserole Pot" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sAIhyphenhyphenyZobTihqCouh7V2Iw8nnk9LA1tIloGogGpa0b5_f0Hh23RWcaJXtGlVEf9EyLin1UMJOz-iSLQ76hz5zG8tkCr174smqkA-C2MG5KAYeKetQRYxHIVSZmSDHHo76cF6dtFhUmxZ/s1600/ratatouille+cooked.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ratatouille cooked in LeCreuset Casserole Pot" border="0" data-original-height="440" data-original-width="546" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sAIhyphenhyphenyZobTihqCouh7V2Iw8nnk9LA1tIloGogGpa0b5_f0Hh23RWcaJXtGlVEf9EyLin1UMJOz-iSLQ76hz5zG8tkCr174smqkA-C2MG5KAYeKetQRYxHIVSZmSDHHo76cF6dtFhUmxZ/s400/ratatouille+cooked.png" title="Ratatouille cooked in LeCreuset Casserole Pot" width="400" /></a></b></div>
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<b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoIGno93nVxtukeBv8NpfMoByE95Y_OGrNRK1M4tWiPcM0Asu1hIKIjrU6A1_9Bfn9fJywEUJ5uqunCNyPwBzhKkToHmxXG4JgxVxU-6SlW2BrN7sHM5jfZPWU4izKYn3VxawcnUh4COe/s1600/ratatouille+on+dinner+plate+with+polenta.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Ratatouille Recipe with Polenta" border="0" data-original-height="415" data-original-width="496" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoIGno93nVxtukeBv8NpfMoByE95Y_OGrNRK1M4tWiPcM0Asu1hIKIjrU6A1_9Bfn9fJywEUJ5uqunCNyPwBzhKkToHmxXG4JgxVxU-6SlW2BrN7sHM5jfZPWU4izKYn3VxawcnUh4COe/s400/ratatouille+on+dinner+plate+with+polenta.png" title="Easy Ratatouille Recipe with Polenta" width="400" /></a></b></div>
<br />
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I found this easy Ratatouille recipe because I got a 24cm LeCreuset Casserole pot and I wanted a French dish to be the first thing I cooked in it.<br />
<br />
It took me over 1 year to save enough Flybuys points to get one but it would have been heaps cheaper if I bought it. I think I could have bought 3 LeCreuset Casserole pots with the money I spent to get enough points to get one! So this ain't free you do pay for it. </div>
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<br />
This recipe doesn't have garlic in it because my brother in law doesn't like it. It is still a really tasty dish and very filling teamed with polenta. It's so easy literally all you do is chop all the vegetables up put them in the pot, close the lid and let it cook. Then 30 minutes later you have Ratatouille! That's really all it is.<br />
<br />
Just be careful you don't cut your finger like I did then need your seven year old nephew and sister to finish off cutting the rest of the veggies while you stem the bleeding. Really! I managed to recover and then my nephew helped stir the veggies while it cooked. <br />
<br />
So easy. So good. <br />
<br />
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt; line-height: 107%;">Easy Ratatouille Recipe</span></b></div>
<div class="MsoNormal">
</div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<div class="MsoNormal">
1 large eggplant (450 gm), cut into 1-inch pieces</div>
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</div>
<div class="MsoNormal">
1 small onion, finely chopped</div>
<div class="MsoNormal">
1 red capsicum seeded, and cut into 1-inch pieces</div>
<div class="MsoNormal">
1 green capsicum seeded, and cut into 1-inch pieces</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>900gm ripe
tomatoes, chopped</div>
<span style="mso-spacerun: yes;"></span>2 zucchini, diced
<br />
<div class="MsoNormal">
<span style="mso-spacerun: yes;">1 tsp dried thyme</span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>1 tsp sweet
paprika</div>
<div class="MsoNormal">
1 tbsp<span style="mso-tab-count: 1;"> </span>balsamic vinegar</div>
<div class="MsoNormal">
extra virgin olive oil </div>
<div class="MsoNormal">
salt and pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Method</b></div>
<div class="MsoNormal">
Place eggplant
pieces (I chose to leave skin on but you can peel if you choose) in a bowl and sprinkle with salt. Leave for 20 minutes as
eggplant sweats out bitterness. Pat dry.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a 24cm Le Creuset cast iron pot or large heavy
pot heat 2 tbsp extra virgin olive oil over medium heat until simmering but not
smoking. </div>
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<br /></div>
<div class="MsoNormal">
Add onions. Cook, stirring regularly, until translucent (about 5
minutes).</div>
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<br /></div>
<div class="MsoNormal">
Incorporate the capsicums and cook for another 4 minutes continuing to stir.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add tomatoes, zucchini and eggplant. Stir in thyme and
paprika. Season with salt and pepper.</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span> </div>
<div class="MsoNormal">
Turn stove down a little then place lid on pot and cook for 20 - 30 minutes stirring occasionally as the vegetables beak down.<br />
<br />
Once to your liking remove ratatouille
from heat and season with salt and pepper to taste. Add balsamic vinegar and generous
drizzle of olive oil.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer
ratatouille to dinner bowls and add polenta or any other side dish you choose. Enjoy. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recipe is from <a href="https://www.themediterraneandish.com/easy-ratatouille-recipe" target="_blank">The Mediterranean Dish </a></div>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2032266207187908885.post-502203750375572752019-08-08T23:17:00.004+08:002019-08-08T23:26:12.311+08:00Comfort Food Gluten Free Cornbread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTNSyD-tJIKoFOJzZ7s9hTAPkczn4uHHIX0QHM64wNJnPqD1B8Df1wP1p5qBdOvLVsWQLj4Zx2bsFNcNDrDObvZ7OKGruJOx0S1kMsXNfdZ5jX7ckUOmWyLxSH0LbpP39nKoHkob3eJcP/s1600/IMG_2489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gluten Free Cornbread" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTNSyD-tJIKoFOJzZ7s9hTAPkczn4uHHIX0QHM64wNJnPqD1B8Df1wP1p5qBdOvLVsWQLj4Zx2bsFNcNDrDObvZ7OKGruJOx0S1kMsXNfdZ5jX7ckUOmWyLxSH0LbpP39nKoHkob3eJcP/s400/IMG_2489.JPG" title="Gluten Free Cornbread" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SfxmrL2bjNQJ6fF44dh99Jm3wTisYTD-HeTBCZhydkXOh4OnL8AcLzXSFzvjb4v79bHBZAvm1I-eZdp8oIbry4QR7KrfCBe5yhDa2AmaA3Nck_afrLMCJRBgf7r7wI9NZGho61cxSmwu/s1600/IMG_2488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Comfort food gluten free cornbread" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SfxmrL2bjNQJ6fF44dh99Jm3wTisYTD-HeTBCZhydkXOh4OnL8AcLzXSFzvjb4v79bHBZAvm1I-eZdp8oIbry4QR7KrfCBe5yhDa2AmaA3Nck_afrLMCJRBgf7r7wI9NZGho61cxSmwu/s400/IMG_2488.JPG" title="Comfort food gluten free cornbread" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OsaQW06MnNcf5jvsUt973j9uQAxJ1Wrdm1IjnEcZS2S9t64GkMWgHU2wHS38dTqakugZk9r81XlnMealx5-xR-CRcOhPbJ9BrPaKiPYuWoqkMxDtSIX_Td8cloh8pllbx8E3570i4xMl/s1600/IMG_2492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="fluffy gluten free cornbread" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OsaQW06MnNcf5jvsUt973j9uQAxJ1Wrdm1IjnEcZS2S9t64GkMWgHU2wHS38dTqakugZk9r81XlnMealx5-xR-CRcOhPbJ9BrPaKiPYuWoqkMxDtSIX_Td8cloh8pllbx8E3570i4xMl/s320/IMG_2492.JPG" title="Fluffy gluten free cornbread" width="320" /></a></div>
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</div>
This <b>gluten free corn bread recipe</b> is absolutely divine. <b>The perfect comfort food for a wintery Melbourne day. The secret</b> is not to over mix it. <br />
<br />
I made the corn bread because I had a lot of left over polenta from a previous recipe and then for some reason I thought of cornbread which I have never made before. What a mistake! The next problem is deciphering between polenta and cornmeal. <b> </b><br />
<br />
<b>There is no difference between polenta and cornmeal. It is the same thing! </b><br />
<br />
Once I figured this out I went on a search for the prefect cornbread recipe and I found it. Think no more and get making this is <b>such a pleasure to make and eat</b> because it is so easy. I also loved using my skillet which I hadn't used in years. Another long lost pleasure found. I felt so old fashioned and I loved it hahaha.<br />
<br />
It may look a little dry but it is <b>absolute perfection</b> when you eat it especially piping hot from the oven.<br />
<br />
Spread some margarine over the top and drizzle with some maple syrup and <b>you will be in heaven</b>. <br />
<br />
<br />
<h2 style="text-align: left;">
Gluten Free Cornbread</h2>
Ingredients:<br />
1 1/2 cups gluten free plain flour<br />
1 1/2 cups fine polenta (corn meal - same thing)<br />
1/3 cup sugar<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 x 60gm eggs <br />
1 1/2 cups lactose free milk (buttermilk, whole milk, or almond milk work great)<br />
6 tbsp dairy free margarine<br />
<br />
<br />
Method:<br />
Preheat oven to 200°C and grease a medium-sized cast-iron skillet (or 20 × 20 cm baking dish) with margarine then place inside oven.<br />
<br />
In a large mixing bowl add the flour, cornmeal, sugar, baking powder, baking soda, and salt and whisk until well combined.<br />
<br />
Melt the margarine then let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the margarine has cooled down a little add it to the wet ingredients.<br />
<br />
Pour the wet ingredients into the dry and stir gently with a wooden spoon making sure not to over-mix. Just make sure all are just combined. <b>This is the secret to making it light and fluffy.</b><br />
<br />
Remove the heated skillet (or baking dish) from the oven and pour the batter in. Turn the oven down to 180°C and bake for 20-25 minutes, or until the top is brown and an inserted toothpick comes out clean.<br />
<br />
Let the cornbread cool slightly then serve with dairy free margarine and any sweet condiment like maple syrup or honey for that maximum comfort food feeling!<br />
<br />
Original recipe is <a href="https://www.jamieoliver.com/features/gluten-free-cornbread/">here</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-40681638701348385902019-07-29T19:32:00.000+08:002019-08-08T23:28:27.447+08:00Gluten Free Chocolate Coconut Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I found this Gluten Free Chocolate Coconut Cake recipe in the July issue of the Woollies magazine. The cake in the original recipe is chocolate but I thought that was overkill so removed the cocoa and added vanilla essence and a little extra flour.<br />
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The original recipe is called a <a href="https://www.woolworths.com.au/Shop/Recipes/fresh-magazine/fresh-magazine#view=catalogue2&saleId=28285&page=39">Coconut Rough Cake</a> which was not gluten free and I found the amount of ingredients asked for in the recipe were exaggerated! I had massive amounts of icing left over even though I was very generous in coating the cake, because of this I halved some of the ingredients. <br />
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A mistake I made was using extra large eggs so the cake came out like a custard. It's like three layers of vanilla slice! I am not sure what the consistency of this cake is suppose to be but I don't think it's bready its more eggy. I think if you love vanilla slice then you will love this cake! Please let me know if you get different results.<br />
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Please note it did take me two days to make. It is time intensive. I made the cake and ganache one day and the rest of the icing then put it together the next day.<br />
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<h2 style="text-align: left;">
Gluten Free Chocolate Coconut Cake <b> </b></h2>
<b>Chocolate Coconut Cake</b><br />
600gm Gluten Free plain flour<br />
600gm caster sugar<br />
450ml water<br />
2 teaspoons vanilla essence<br />
3 tsp gluten free baking powder<br />
2 cups McKenzie's Moist Coconut Flakes<br />
9 free range eggs, lightly beaten<br />
3 x 400ml cans coconut milk<br />
1 tsp salt<br />
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<b>Ganache filling</b><br />
2 x 225 pkts milk chocolate melts<br />
2/3 cup Zymil lactose free thickened cream<br />
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<b>Buttercream Icing</b><br />
250gm Nuttelex dairy free margarine at room temperature<br />
500gm icing sugar<br />
1 1/2 tbs baking cocoa<br />
4 tablespoons thickened cream<br />
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<b>Milk Chocolate Drip</b><br />
150gm chocolate milk melts <br />
3 tablespoons Zymil lactose free thickened cream<br />
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<b>Method</b><br />
1. Preheat oven to 170C. Grease 3 x 20cm round cake tins and line with baking paper.<br />
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2. To make chocolate coconut cake, in a very large bowl combine dry ingredients with 1 tsp salt.<br />
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3. In a massively large bowl (mine was 35cm in diameter) combine coconut milk, eggs and 450ml water. Note: I found the coconut fat was solid when I opened the cans so emptied the three cans first into the bowl then beat them with an electric mixer until smooth. Then I added other ingredients and beat them all together until combined.<br />
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4. Add dry ingredients to wet ingredients and whisk until combined.<br />
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5. Divide batter between baking tins and bake for 60-90mins. I found the top two tins baked quicker than the one on the bottom shelf. The cake on bottom shelf needed an extra 15-20 minutes.Set aside to cool completely then trim tops to level cakes.<br />
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6. To make ganache filling place chocolate in a heatproof bowl. heat cream until just about to boil then pour over chocolate. Stir until chocolate is melted and refrigerate for about 20 minutes or until thick and spreadable.<br />
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7. To make buttercream icing beat margarine with a salt until pale about 3 minutes. Add icing sugar a little at a time and mix until fully incorporated. Divide mixture into three bowls add a little more to the last bowl. To make the darkest coloured icing add 1 tbspoon cocoa powder and 1 tbspn cream. To make medium coloured icing stir in 1/2 tbspoons cocoa powder and 1 tbspoon cream. For lightest coloured icing with extra mixture add two tbspoons cream and stir to combine.<br />
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8. To assemble cake sandwich layers with ganache.<br />
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9. Coat cake with some of the light coloured icing and refrigerate for 20 minutes or until set.<br />
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10. With the flat side of a butter knife coat the bottom calf of the cake with darkest buttercream. Then work your way up the cake with medium and light coloured cream until all cake is coated.<br />
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11. To make chocolate drip, place chocolate and cream in a heat poof bowl on the stove top over low heat until chocolate has melted and both ingredients have combined. Transfer mixture to a piping bag or zip lock bag with corner snipped and run around the top edge of cake creating lots of drips. Fill in top of cake with remaining chocolate sauce. <br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-69386006934103561512019-07-24T17:45:00.000+08:002019-07-24T18:00:59.927+08:00Gluten Free Apple Cinnamon Custard Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a delicious light and fluffy gluten free apple cinnamon custard cake that is like no other. The recipe is a bit fiddly but it is worth it as it is so good. The original recipe is from Curtis Stone but I changed to to make it gluten free and took out the alcohol. You're welcome hahahaha.<br />
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<h2>
<span style="font-size: x-large;">Gluten Free Apple Cinnamon Custard Cake</span></h2>
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<span style="font-size: large;"><b>Ingredients</b></span><br />
3 large Granny Smith apples, peeled, cored<br />
Juice and zest from 1 orange<br />
1 1/4 cups gluten free plain flour, plus 2 tablespoons extra<br />
1 cup caster sugar, plus 1 tablespoon extra<br />
2 teaspoons gluten free baking powder<br />
1/2 teaspoon salt<br />
3/4 teaspoon ground cinnamon<br />
1 cup extra virgin olive oil<br />
1 cup full cream lactose free milk<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
2 large egg yolks<br />
1 teaspoon icing sugar, sifted<br />
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<span style="font-size: large;"><b>Method</b></span><br />
1. Position a rack in the centre of the oven and preheat to 180C or 160C fan-forced. Line and grease a 23cm springform tin.<br />
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2. Cut the apples into 8 wedges, then cut into 1/2 cm thick slices then in a medium bowl, toss the apples with juice from the orange and set aside.<br />
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3. In another medium bowl, whisk together the 1 1/4 cups of plain gluten free flour, 1 cup of caster sugar, gluten free baking powder, salt and 1/4 teaspoon of the cinnamon.<br />
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4. In a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. <b>Be careful not to over-mix. This is the secret to getting this cake light and oh so fluffy!</b><br />
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5. Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tablespoons flour then set aside.<br />
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6. Whisk egg yolks into remaining batter in the large bowl just to blend then stir in the apples. Transfer the apple batter to the springform tin spreading the batter into an even layer and pressing the apples to submerge them. Pour the reserved batter evenly over the apple batter.<br />
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7. In a small bowl whisk the remaining caster sugar and cinnamon to blend then sprinkle it evenly over the batter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1c9cXDiCQTg4ZNhLbB7Nw6drHGEsFAaWKeuatnf8sRfY-g7sqF1JDXgSHx4V0KmeR-6XvWzgZV_IfKj-oLW-pjvaIJEg8v5EHzyo0MnlO2DFY0xxb58qBbxKBd11Fv7icJ4muDpuDb5r/s1600/IMG_2315.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Baking Gluten Free Apple Cinnamon Custard Cake " border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1c9cXDiCQTg4ZNhLbB7Nw6drHGEsFAaWKeuatnf8sRfY-g7sqF1JDXgSHx4V0KmeR-6XvWzgZV_IfKj-oLW-pjvaIJEg8v5EHzyo0MnlO2DFY0xxb58qBbxKBd11Fv7icJ4muDpuDb5r/s400/IMG_2315.JPG" title="Baking Gluten Free Apple Cinnamon Custard Cake " width="400" /></a></div>
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8. Bake for 50-60 mins or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Dust with icing sugar and serve with a few scoops of lactose free ice cream.<br />
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The original recipe is from the Coles Magazine which you can <a href="https://www.taste.com.au/recipes/apple-cinnamon-custard-cake/337e0a8e-2ab8-431e-9af1-35c796cee4e0">find here.</a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-37587831228701204352019-06-29T14:07:00.003+08:002019-06-29T18:45:26.706+08:00Nigella's Gluten Free Dark and Sumptuous Vegan Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a cake recipe I saw Nigella tweet but I lamented that it was not gluten free and to my surprise Nigella responded and suggested I try it gluten free so here we are.<br />
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I came to my friend Helen's house and with the help of her daughter Chloe as well we made this gluten free version. I am not a fan of coffee so we took that out but you can put it in. I also couldn't find edible rose petals so am using freeze dried strawberries which I found in one of my breakfast cereals!<br />
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Coconut butter is impossible to find so here is the <a href="https://chocolatecoveredkatie.com/2018/04/05/how-to-make-coconut-butter/">recipe for coconut butter</a> I used to make it. <br />
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<h2 style="text-align: left;">
Nigella's Gluten Free Dark and Sumptuous Chocolate Cake</h2>
<b> </b> <b>Ingredients</b><br />
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<span style="font-size: small;"><b>For the icing</b></span><br />
60 millilitres cold water<br />
75 grams coconut butter (recipe link above)<br />
50 grams soft brown sugar<br />
1½ tablespoons cocoa<br />
150 grams dark chocolate (min. 40% cocoa solids), finely chopped<br />
<br />
<b>For the cake</b><br />
225 grams plain flour<br />
1½ teaspoons bicarbonate of soda<br />
½ teaspoon fine sea salt<br />
75 grams cocoa<br />
300 grams soft brown sugar<br />
375 millilitres hot water from a recently boiled kettle<br />
75 grams coconut oil (90ml)<br />
1½ teaspoons cider vinegar or white wine vinegar<br />
1 tablespoon freeze dried starwberries<br />
1 tablespoon chopped pistachios<br />
<br />
<b>Method </b><br />
Preheat the oven to 180C/160C Fan/Gas 4 then grease and line a <a href="https://www.amazon.com.au/gp/product/B008C89EWM/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B008C89EWM&linkCode=as2&tag=sianas-22&linkId=cfaccb1d0ff69836f63848fcf06aff85" target="_blank">round 20cm/8in cake tin</a><img alt="" border="0" height="1" src="//ir-au.amazon-adsystem.com/e/ir?t=sianas-22&l=am2&o=36&a=B008C89EWM" style="border: none !important; margin: 0px !important;" width="1" />. Make sure to line well if you are using a <a href="https://www.amazon.com.au/gp/product/B0000VMI1S/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B0000VMI1S&linkCode=as2&tag=sianas-22&linkId=d7dba0b4fe6f41e7a4cca8619883afdb" target="_blank">springform tin</a> as <b>this is a very wet batter.</b><br />
<br />
Start with the icing.<br />
<br />
Place all the ingredients for the icing except the chopped chocolate into a <a href="https://www.amazon.com.au/gp/product/B075BTRR7M/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B075BTRR7M&linkCode=as2&tag=sianas-22&linkId=c2794aef8778579529058d62510c4131" target="_blank">small heavy based saucepan</a> and bring to the boil. Make sure everything’s dissolved. Turn off the heat, but leave the pan on the stove top and quickly add the finely chopped chocolate making sure it all melts together. Leave for a minute, then stir until you have a dark glossy icing. Leave to cool. Make sure to give the icing a stir with a <a href="https://www.amazon.com.au/gp/product/B07C6JLNS4/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B07C6JLNS4&linkCode=as2&tag=sianas-22&linkId=b6285475026c1fdecb688b90bbc8cf34" target="_blank">spatula</a> every now and again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCy8AGuZNkdSI8wJVJK7NW88BTzszp9_ZgkYDYj_1ogHU9YFdHaZQ7PB0tTU2jrnrmkwMvF_n6J5SmLounHYUNUyG3rxJgeRSmaxtAxX85yBBl4rKQ_zmwDF7JhnnxF85mn4WUV8C9ZZ5x/s1600/chloe+and+me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="628" data-original-width="1125" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCy8AGuZNkdSI8wJVJK7NW88BTzszp9_ZgkYDYj_1ogHU9YFdHaZQ7PB0tTU2jrnrmkwMvF_n6J5SmLounHYUNUyG3rxJgeRSmaxtAxX85yBBl4rKQ_zmwDF7JhnnxF85mn4WUV8C9ZZ5x/s400/chloe+and+me.jpg" width="400" /></a></div>
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Put the flour, bicarb, salt and cocoa in a <a href="https://www.amazon.com.au/gp/product/B01MY4QWJB/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B01MY4QWJB&linkCode=as2&tag=sianas-22&linkId=e78ed33d2573d69ccc47bef1bd532461" target="_blank">mixing bowl</a> and use to fork to give it a good mix. (As shown above with my excellent helper Chloe, 7) <br />
<br />
Combine the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients. Once combined use an <a href="https://www.amazon.com.au/gp/product/B07C2SG9NG/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B07C2SG9NG&linkCode=as2&tag=sianas-22&linkId=c563db0c568389045f2d1c7acee51920" target="_blank">electric hand mixer</a> on medium speed to get rid of any lumps. Next pour into the prepared tin and bake for 35 minutes but check at the 30-minute mark to see if it is already done.<br />
<br />
When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.<br />
<br />
Once the cake is cooked, transfer the tin to a <a href="https://www.amazon.com.au/gp/product/B077QK8BHV/ref=as_li_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=B077QK8BHV&linkCode=as2&tag=sianas-22&linkId=b2da844bb96f46838c2335485385f0c3" target="_blank">wire cooling rack</a> and let the cake cool in its tin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9UjDGiWN40yUtMTP_m-ZFtiI625v2mtl3YoW8sy6ButI0KrYp8DUh2DVwD-Tfwb43lBK3e0IrKX3MxlqA2cmTSoeNzEFKEW-Ff5f8UiV8Nr3lQJ1I2RUzDbf_H6-6_9g-ktiBlnuIsPk/s1600/Helen+icing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9UjDGiWN40yUtMTP_m-ZFtiI625v2mtl3YoW8sy6ButI0KrYp8DUh2DVwD-Tfwb43lBK3e0IrKX3MxlqA2cmTSoeNzEFKEW-Ff5f8UiV8Nr3lQJ1I2RUzDbf_H6-6_9g-ktiBlnuIsPk/s400/Helen+icing.jpg" width="300" /></a></div>
<br />
Give the icing a good stir with the spatula to check it's at the right consistency then turn the cake out of the tin and cover with icing, just like Helen is doing above.<br />
<br />
It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on top. If you are using a springform tin pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if you need to.<br />
<br />
Sprinkle with strawberries and chopped pistachios or anything else that your heart desires; otherwise, you can leave it as is, gleaming darkly.<br />
<br />
Slice and enjoy. <br />
<br />
<br />
<br />
Original recipe is <a href="https://www.nigella.com/recipes/dark-and-sumptuous-chocolate-cake">here </a><br />
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2032266207187908885.post-39475185706613311932019-06-17T21:51:00.002+08:002019-06-18T11:24:40.922+08:00Gluten Free Chocolate Peanut Butter Marshmallow Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
This divine gluten free Chocolate Peanut Butter Marshmallow Cake is from the current Wollies mag. I made the cake gluten free and changed a few of the ingredients as well as the name. In the magazine it is called a gooey pudding but I didn't like that title so I changed it.<br />
<br />
I can't go past a cake with marshmallows, they are my favourite. I didn't use gluten free marshmallows but if you are really sensitive please feel free to use them.<br />
<br />
I also found the pink ones gave a lovely starwberry flavour which was divine so definitely use a bit of both. If you love a strawberry flavour with you chocolate then use all strawberry marshmallows.<br />
<br />
This gluten free chocolate cake is best warm. If you put it in fridge and then decide to serve it, it gets a bit hard because the marshmallows go back to their natural state.<br />
<br />
So for the best experience heat up add a few spoonfuls of almond milk ice cream and you will be in heaven.<br />
<br />
Enjoy.<br />
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<br />
<h2 style="text-align: left;">
Gluten Free Chocolate Peanut Butter Marshmallow Cake</h2>
<div>
<span style="font-size: large;"></span><br />
<b><span style="font-size: large;">Cake Method</span></b><br />
200g vegetable margarine<br />
180g 40% cocoa dark chocolate, chopped<br />
3 free range eggs<br />
2/3 cup caster sugar<br />
1/3 cup crunchy peanut butter<br />
1 cup gluten free self-raising flour, sifted<br />
15 white and pink marshmallows<br />
<br />
<br />
<span style="font-size: large;"><b>Topping</b></span><br />
1/3 cup boiling water<br />
1 tbs cocoa<br />
1 tbs caster sugar<br />
<br />
<br />
1. Preheat oven to 200°c. Grease a 20cm cake tin and line base and
sides with baking paper, making sure the paper extends above the cake tin.<br />
<br />
2.
Place margarine and chocolate in a microwave-safe bowl and heat on high
for 1 minute. Stir and repeat until melted and smooth.<br />
<br />
3. Whisk eggs, sugar
and peanut butter in another bowl then pour chocolate mixture
into egg mixture and stir to combine.<br />
<br />
4. Add flour and stir until
smooth.<br />
<br />
5. Fold in 10 marshmallows (or a few more hahaha). Transfer batter to cake tin and top
with remaining marshmallows.<br />
<br />
6. Combine topping ingredients in a bowl. Pour over cake
batter. Then add additional 5 marshmallows on top.<br />
<br />
7. Bake for 20 minutes on high so a crust forms then reduce oven to 150°c and cook for a further 1 hour or until slightly
firm on top and gooey in the centre. Stand for a few minutes then serve immediately.<br />
<br />
To serve, top
with ice-cream and wolf down hahaha<br />
<br />
<br />
Original recipe <a href="https://www.woolworths.com.au/shop/recipedetail/9339/gooey-peanut-butter-chocolate-pudding">here</a>.<br />
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-77374408955982333752018-11-23T21:04:00.001+08:002019-06-18T11:25:44.678+08:00Gluten Free, Dairy Free Banana Peanut Butter Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
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!<br />
<br />
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
Gluten Free, Dairy Free Banana Peanut Butter Bread</h3>
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<b>Ingredients</b><br />
4 free range eggs<br />
1/4 teaspoon cinnamon <br />
3/4 cups peanut nutter<br />
1 cup shredded coconut<br />
1 teaspoon bicarbonate of soda<br />
<br />
<b>Topping </b><br />
1/4 cup mousmoula (loquat) or fruit of choice<br />
1 tbsp shredded coconut<br />
<br />
<b>Method</b><br />
Preheat the oven to 160C. Grease and line a 20cm cake tin with baking paper.<br />
<br />
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. <br />
<br />
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.<br />
<br />
Bake for 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean.<br />
<br />
Once cooled turned out onto a plate and serve. <br />
<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2032266207187908885.post-22100463511030430752018-01-26T21:05:00.001+08:002018-01-26T21:14:17.293+08:00Gluten Free Lamington Sponge Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I found this wonderful<b> Gluten Free Lamington Sponge</b> <b>Cake</b> 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.<br />
<br />
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.<br />
<br />
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.<br />
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Feel free to change to any alternative. (I would love to know what you choose so please share). <br />
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<h2 style="text-align: left;">
Gluten Free Lamington Sponge Cake Recipe</h2>
<b>Lamington Sponge Ingredients</b> <br />
1/3 cup (50g) cornflour<br />
1/3 cup (50g) gluten free plain flour<br />
1/3 cup (50g) gluten free self-raising flour<br />
15 g butter, melted<br />
1 tbsp boiling water<br />
6 eggs<br />
1 cup (220g) caster sugar<br />
1 cup (250ml) Bulla whipping cream<br />
1/2 cup (160g) strawberry jam<br />
1 cup (80g) desiccated coconut<br />
<b><br /></b>
<b>Chocolate Icing Ingredients</b><br />
35g block of Cadbury Dark Milk Bar, grated<br />
1/2 cup (125ml) water<br />
1 cup (160g) pure icing sugar, sifted<br />
1/2 cup (50g) cocoa, sifted<br />
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<h4 style="text-align: left;">
Method for Gluten Free Lamington Sponge </h4>
Preheat oven to 180°C (160°C fan-forced). Grease and line two x 22cm round cake pans with baking paper.<br />
<br />
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.<br />
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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.<br />
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Divide sponge mixture evenly between prepared pans. Bake for about 20 minutes or until golden brown. Take out of pans and allow to cool.<br />
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<h4 style="text-align: left;">
Method for Cream and jam:</h4>
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.<br />
<br />
Spread one sponge with jam, then cream to within 1cm of edge of sponge. Top with remaining sponge.<br />
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<h4 style="text-align: left;">
Method for Chocolate Icing</h4>
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. <br />
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Sprinkle the top and sides with coconut; refrigerate until set before cutting. <br />
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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.<br />
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Original Recipe is from <a href="http://www.foodtolove.com.au/recipes/lamington-sponge-cake-33184">Food To Love</a><br />
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