Sia's Cooking Blog

Gluten Free Banana Bread

noreply@blogger.com (Unknown) — Tue, 11 Nov 2025 15:38:00 +0000

This is delicious. So lovely, soft and yes moist. This will become a family favorite very quickly.

Enjoy.

Gluten free banana bread

Ingredients

3 very ripe bananas, mashed
1 teaspoon baking soda
1/3 cup dairy free margarine, melted
3/4 cup granulated sugar -I used a mix of brown sugar and gluten free raw sugar, yum.
Pinch salt
3 eggs, beaten
1 teaspoon pure vanilla extract
1 1/2 cups gluten-free plain flour

Instructions

Preheat the oven to 350°F (180°C). Spray a 4 x 8 loaf pan with cooking spray.

In a mixing bowl, mash the ripe bananas until smooth.

Add the baking soda to the mashed bananas.

Stir the melted butter into the mashed bananas.

Stir in the sugar, salt, eggs, and pure vanilla extract.

Mix in the gluten-free flour.

Pour the batter into the greased loaf pan.

Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.

Cool completely before slicing. Enjoy!

Original recipe: https://www.mamaknowsglutenfree.com/easy-gluten-free-banana-bread/

Gluten Free Banana Pancakes

noreply@blogger.com (Unknown) — Tue, 11 Nov 2025 15:30:00 +0000

Found this delicious gluten free Banana pancakes recipe. It's great to use up bananas that are going brown. So easy to make and so delicious.

Enjoy.

Banana Pancakes

Ingredients
1 cup gluten free plain flour
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup mashed overripe banana about 2 large
1 large egg

¾ cup lactose free milk or any nut milk

Method

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In another, larger bowl, beat the banana and egg together until blended.

Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.

Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.

Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.

Find original recipe here: https://feelgoodfoodie.net/recipe/banana-pancakes/

Gluten Free Biscuit Cake

noreply@blogger.com (Unknown) — Fri, 31 Oct 2025 15:37:00 +0000

From Coles Magazine

This cake is so easy to make and yummy but in future if I make it again I would use dairy free cream because this didn't agree with me even though it was lactose free cream.

Also I am so embarrassed by this photo. I thought I downloaded all the photos off my phone only to find this one! I assure you this cake looks better than this.

I used an official photo from the Coles Magazine so you know how it really looks.

Gluten Free Biscuit Cake

Ingredients
300 ml x 2 - Zymil lactose free thickened cream
1 tsp icing sugar mixture
2 tsp vanilla extract
252g pkt Coles Ultimate Gluten Free Chocolate Chip Cookies
1/3 cup (65g) Milk Choc Chips

Method
Use an electric mixer to whisk cream, icing sugar and vanilla in a bowl until firm peaks form.

Spread a little cream mixture along a serving platter to make a 6cm-wide x 18cm-long line. Spread 1 biscuit with cream mixture and sandwich with another biscuit. Repeat with 2 more biscuits to make a stack of 4 biscuits. Repeat with biscuits to make 3 stacks, reserving the remaining 2 biscuits.

We are going to form a log of biscuits so place 1 stack upright at the start of the cream line on the platter. Place the remaining stacks behind it to form a log.

Spread half the remaining cream mixture over the top and sides of the log. Place in the freezer for 20 mins or until firm.

Reserve 1 cup of remaining cream in a bowl. Cover and place in the fridge.

Stir 1/4 cup chocolate chips through the remaining cream. Spread over top and sides of the cake. Cover loosely and place in the fridge overnight to set.

Top the cake with dollops of reserved cream mixture. Crumble over the reserved biscuits and sprinkle with remaining choc.

The original recipe is here from Coles Magazine.

Gluten Free Cloud Cake

noreply@blogger.com (Unknown) — Wed, 28 May 2025 12:20:00 +0000

This Gluten Free Cloud Cake Recipe recipe came up on my Facebook feed and as soon as I saw it I knew I had to bake it so I did. I don't have any details as of where it has come from so if you recognise it please let me know to attribute it.

It is so easy to make and a delight to eat. I suggest slicing it up as soon as it comes out of the oven hahah. It is heaven to eat warm it just melts in your mouth. Memorable. This is one of those cakes that stays in your memory bank.

GLUTEN FREE CLOUD CAKE

Ingredients:

4 eggs

450 g lactose free yogurt

1 pinch of salt

120 g sugar

100 g gluten free cornstarch

1 tsp gluten free baking powder

Method:

1. Preheat your oven to 170 °C (350 °F).

2. Line the bottom and inner edge of the spring form pan with baking paper.

3. Separate the eggs then beat the egg yolks with the sugar with an electric mixer until the sugar has dissolved.

4. Next add the cornstarch and baking powder and mix well by hand. Then add the yogurt to the bowl and combine all well.

5. Beat the egg whites with a pinch of salt until stiff peaks form, then fold the beaten egg whites into the batter. It will look like fluffy clouds in a bowl.

6. Now pour the mixture into the pan and bake for about 50 minutes until the cake is golden brown.

7. You can let the cake cool then remove from the pan, and sprinkle with powdered sugar or remove from pan once it is straight out of the oven slice and eat. It is heaven warm, it just melts in your mouth. Memorable.

Gluten Free Zucchini Slice

noreply@blogger.com (Unknown) — Thu, 13 Jun 2024 14:03:00 +0000

This is a delicious light and fluffy gluten free and dairy free Zucchini Slice. Super easy to make, bake and eat. You can also freeze and it reheats beautifully as if freshly made.

My slice pan was smaller than recommended so if you don't have the size listed below a smaller one will be fine.

Gluten Free Zucchini Slice

Ingredients

2 zucchini, coarsely grated
1 brown onion, finely chopped
3 bacon rashers, finely chopped
1 cup (120g) shredded dairy free tasty cheddar
1 cup (150g) gluten free self-raising flour
1/2 cup (125ml) light olive oil
5 Coles Australian Free Range Eggs, lightly whisked

Method

1. Preheat oven to 180°C. Grease a 20cm x 30cm slice pan and line with baking paper. Place the zucchini in a colander over a large bowl and use your hands to squeeze as much liquid from zucchini as possible. Discard the liquid.

2. Place zucchini in the bowl. Add the onion, bacon, cheese, flour, oil and egg and stir to combine. Season. Pour into the prepared pan. Bake for 35-40 mins or until golden brown and cooked through. Cut into pieces to serve.

Original recipe is here

Nutritional information
Per serve: Energy 2146kJ/513 Cals (25%), Protein 19g (38%), Fat 39g (56%), Sat Fat 12g (50%), Carb 21g (7%), Sugar 3g (3%), Dietary Fibre 2g (7%), Sodium 819mg (41%).

Low Carb Gluten Free Chocolate Brownies

noreply@blogger.com (Unknown) — Thu, 13 Jun 2024 13:45:00 +0000

My doctor put me on a low carb diet and I wanted something sweet and found these delectable delights. I made these gluten free and they are delicious. Only 15 carbs per slice.

I don't make brownies often because I always over bake them and they become cake but these are different. I baked them for about 90 minutes and they stayed soft the whole time but the edges went hard. The middle stayed gooey!

Just cook them for the 40 minutes let them cool and they will bake further until they cook. Good luck! hahaah

Low Carb Gluten Free Chocolate Brownies

Ingredients
185g Nuttelex - dairy free margarine
185g best dark chocolate
85g gluten free plain flour
40g cocoa powder
50g white chocolate chopped into small chunks
50g milk chocolate chopped into small chunks
3 large eggs
275g raw caster sugar

Method

1. Put margarine into a heat proof medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

2. Fill a small saucepan about a quarter full with water, then sit the heat proof bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan.


3. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.


4. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

5. Using a 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. Tip 85g gluten free plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

6. Break 3 large eggs into a large bowl and tip in 275g raw caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

7. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

8. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

9. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

10. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

11. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.


12. Put in the oven and set your timer for 40 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

13. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.

14. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Original recipe is here with video.

Gluten Free Japanese Souffle Pancakes

noreply@blogger.com (Unknown) — Tue, 14 May 2024 16:03:00 +0000

I saw this Japanese Souffle pancake recipe and had to make it gluten free and it worked a treat.

I made it for mum on Mother's Day and she just woofed them down hahah

So easy to make once you get the hang of it. Careful not to have a pan that is too hot to start with keep it the heat low so they don't burn.

Enjoy!

Gluten Free Japanese Souffle Pancakes

1/2 cup (75g) gluten free plain flour
1/2 tsp baking powder
1/4 cup (40g) icing sugar mixture
1/3 cup (80ml) milk
1 tsp vanilla extract
2 free-range eggs, separated
1/2 tsp cream of tartar or white vinegar
20g margarine, melted
Honey, to serve

Method

1. Whisk the gluten free flour, baking powder, icing sugar, milk, vanilla and egg yolks in a large bowl until smooth.

2. Use an electric mixer to whisk the egg whites and cream of tartar in a large bowl until stiff peaks form. If you don't have tartar you can use vinegar like I did.

3. Add one-third of the egg white mixture to the flour mixture and use a large metal spoon to gently fold until just combined. Add the remaining egg white mixture and gently fold until just combined.

4. Grease two 7cm egg rings or round metal cookie cutters. Heat a medium non-stick frying pan over low heat and brush with some melted margarine. Place cutters in the pan and fill with ¼ cup (60ml) pancake batter.

Cook, covered, for 5-6 mins or until bases are golden.

Carefully turn the pancakes and use tongs to remove cutters. Cook, covered, for 3 mins or until just set. Transfer to a plate. Repeat with remaining butter and batter. It helps to use the timer on your phone to help with these times.

5. Divide pancakes among serving plates and top with berries. Drizzle with honey or any toppings of you choice then serve.

I ate them as I made them so no serving needed hahaah. They went straight into my mouth other than the ones I gave to mum.

Gluten Free Chocolate Mud Cake with Caramel Ganache

noreply@blogger.com (Unknown) — Wed, 08 May 2024 15:50:00 +0000

I wanted to make this gluten free Chocolate Mud Cake with Caramel Ganache for ages. Then last week I made it because I am about to start on Ozempic and I wanted a good last treat before I began as I am only allowed 100 gm of carbs per day!

I changed the butter to margarine to reduce the lactose in the cake. It is ridiculously delicious. Its one of the best cakes I have ever made and eaten. The ganache is ridiculously delicious too.

I also added small chocolate eggs on top as I made it for Easter Sunday. The original recipe calls for caramel popcorn but you can add any toppings you like.

Once it goes in the fridge it gets very hard so I recommend heating it up in the microwave for 25 seconds per slice. Then it warms and softens as it came fresh out of the oven.

This cake gets very solid once you put it in the fridge so zapping it in the microwave for about 25 seconds per piece makes it soft and delicious as if it came fresh out of the oven.

You're welcome!

Gluten Free Chocolate Mud Cake with Caramel Ganache

Ingredients
1 1/2 cups (330g) brown sugar
250g margarine room temperature
200g dark chocolate, chopped
2 free-range eggs room temperature, lightly whisked
1 1/4 cups (185g) gluten free plain flour
1/4 cup (35g) gluten free self-raising flour
1/4 cup (35g) gluten free cornflour
1/4 cup (25g) cocoa powder

Caramel Ganache
2 x 180g pkts or 1 x 350gm pkt Cadbury Caramilk chocolate, chopped
1/3 cup (80ml) Zymil lactose free thickened cream

Method

1. Preheat oven to 150°C. Grease the base and side of a 17cm (base measurement) round cake pan and line with 2 layers of baking paper. Combine the sugar, cocoa powder, margarine, chocolate and 1 cup (250ml) water in a large saucepan over low heat.

Cook, stirring, for 5 mins or until the margarine and chocolate melt and the mixture is smooth. Transfer to a heatproof bowl and set aside for 10 mins to cool down.

2. Add eggs to the chocolate mixture and whisk to combine. Sift combined flours and cocoa powder over the chocolate mixture and whisk to combine. Pour into the prepared pan.

3. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.

4. To make caramel ganache, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water).

Stir with a metal spoon until chocolate melts and mixture is smooth. Place in the fridge, stirring occasionally, for 1 hour or until ganache thickens and is a spreadable consistency.

5. Place cake on a plate. Spread with ganache and enjoy.

Original recipe from Coles Magazine.

Avengers Gluten Free Zebra Cake

noreply@blogger.com (Unknown) — Wed, 07 Sep 2022 05:07:00 +0000

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.

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.

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.

The Avengers flying on top of the cake and the personalised cake topper I got from eBay.

Let me know if you try it and it works!

Avengers Gluten Free Zebra Cake

Base vanilla cake batter:

1 1/4 cups (300 grams) lactose free milk or any dairy free milk, room temperature
2 tsp apple cider vinegar (to be mixed with dairy free milk)
3 2/3 cups (460 grams) gluten free plain flour
2 tsps baking powder
1 tsp baking soda
1 cup (220 grams) white sugar
3/4 cup (170 grams) flora margarine or any dairy free margarine, room temperature
3/4 cup (190 grams) mashed bananas (3 small or 2 large) or pureed applesauce, room temperature
1 tbsp vanilla extract

For the chocolate cake batter:

1/3 cup (33 grams) cocoa powder
1/4 cup (60 grams) Zymil lactose free milk or dairy free milk
2 tbsp dairy free margarine or butter, melted and cooled

Buttercream

2 cups (460 g) dairy free margarine or vegan butter, room temperature
1 cup (100 grams) sifted cocoa powder
3 cups (600 grams) sifted powdered sugar
1/4–1/3 cup dairy free milk (such as soy milk or oat milk)

Instructions

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.

Prepare the buttermilk. Combine the milk with the apple cider vinegar, and set aside to sit for 5-6 minutes.

In the meantime in a medium bowl, stir together the flour, baking powder, and baking soda. Set aside.

Make the vanilla batter: 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.

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.

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.

Make the chocolate batter: 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.

I DON'T UNDERSTAND THIS PART AT ALL BUT HERE ARE THE INSTRUCTIONS:
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.

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.

Bake the cakes immediately after creating the zebra pattern. Bake for 35 - 45 minutes or until the toothpick comes out clean.

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.

Buttercream
In a large bowl with a hand mixer, cream the butter until fluffy and light, about 2-3 minutes.

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.

Ice the cake as desired, slice and enjoy!

The original recipe is from Banana Diaries and here is the buttercream recipe.

Gluten & Dairy Free Chocolate Coconut Balls

noreply@blogger.com (Unknown) — Mon, 22 Aug 2022 07:16:00 +0000

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.

So easy to make and taste absolutely delicious to eat. You would never know the difference.

Enjoy.

Gluten and dairy free chocolate coconut balls

Ingredients
1 packet (205g) Leda Arrowroot Biscuits (Gluten, dairy, egg free and plant based from Coles)
1/3 cup (40g) cocoa powder
1/2 cup (45g) desiccated coconut
(Extra for rolling balls in)
1 tin (320g) Condensed coconut milk

Method
Crush biscuits and place in a mixing bowl.

Add cocoa and coconut and stir together.

Add condensed milk and mix until combined.

Take small amount of mixture and roll into balls then roll around on extra coconut to coat the outside of balls.

Place the chocolate balls on a tray and into the fridge to chill for 30min.

Remove from tray and store in an air proof container and enjoy

Figs in Syrup

noreply@blogger.com (Unknown) — Sat, 04 Jun 2022 12:15:00 +0000

We cut down our fig tree because it attracted all the wildlife but there were many small figs on the branches so I picked them and with my sisters suggestion I made figs in syrup.

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.

Figs in Syrup

Ingredients
25 figs
1 kilo sugar
25 cloves
3 cups of water

Method
Rinse figs thoroughly.

Put them in a big pan with a lot of water and boil them for about 10 minutes.

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.

The next day, change the water and boil them again. They should be soft and tender in 10 minutes.

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.

Then insert a clove in each fig. (Original recipe called for almonds but they do absolutely nothing so skip this part).

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.

Add the figs and continue boiling for another 10 minutes. Let them stand until the next day.

The next day start the boiling again until you have a thick and sweet syrup.

Sterilize jars by boiling them for 10 minutes then let stand to cool. Sterilizing will add 3-4 years storage of the figs.

Place figs in syrup in jars and store or enjoy straight away.

Original recipe for the figs in syrup is here

Gluten Free Zucchini Lemon Cake

noreply@blogger.com (Unknown) — Sat, 04 Jun 2022 10:05:00 +0000

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.

I used a trombocchino zucchini I have growing in the backyard and got a deliciously divine cake.

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.

Gluten Free Zucchini Lemon Cake

Ingredients
1 small lemon
2 free range eggs
1/2 cup Woolworths rice bran oil
1 tsp vanilla extract
1 cup caster sugar
2 cups Woolworths gluten free self-raising flour
250g zucchini (2 zucchinis), finely grated

Icing
1 1/2 cups pure icing sugar, sifted
1 tsp dairy free butter or margarine, softened
2 tbs dairy free milk (I used Macadamia Milk)

Method
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.

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.

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.

4. Combine icing sugar, butter and milk in a medium bowl to form a thick spreadable icing. Spread icing over cake and serve.

You can find original recipe here

Easy Lactose Free Rice Pudding Recipe

noreply@blogger.com (Unknown) — Tue, 17 May 2022 11:29:00 +0000

We had a carton of Liddell's lactose free milk in the fridge and my sister said make rice pudding and here we are.

I was surprised to find that people are putting eggs in their rice pudding! Oh no, no, no, no, no! Yuck.

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.

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

Anyway this is a simple lactose free rice pudding recipe easy to make and is ridiculously thick, creamy and delicious. You will definitely enjoy.

Lactose Free Rice Pudding

Ingredients
2 1/2 cups (600ml) lactose free milk
1/2 cup water
1/3 cup (66g) uncooked short grain white rice
Pinch salt
1/4 cup (50g) sugar
1 teaspoon vanilla extract

Method

1. Wash the rice under cold running water until water comes out clear.

2. In a medium sauce pan stir together the lactose free milk, water and rice.

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.

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.

5. The pudding will thicken as it cools; when it is warm, it will be a bit on the runny side.

Serve warm or cold. I love rice pudding warm so eat up once you plate.

Original recipe is from Simply Recipes

Decadent Jamie Oliver Gluten Free Chocolate Cake

noreply@blogger.com (Unknown) — Sun, 12 Dec 2021 10:58:00 +0000

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.

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.

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.

I will leave experimenting up to you. Either way this cake is ridiculously decadent and delicious.

Enjoy.

Decadent Jamie Oliver Gluten Free Chocolate Cake

Ingredients
300 g margarine (substitute dairy-free margarine suitable for baking) , plus extra for greasing
300 g gluten-free plain flour
300 g caster sugar
2 teaspoons vanilla extract
200 g lactose free yogurt (substitute soy yogurt)
2 teaspoons gluten-free baking powder
70 g cocoa powder
6 tablespoons rice milk
100 g fresh strawberries
dairy-free dark chocolate (70% cocoa solids), to serve

Icing
200 g icing sugar
4 tablespoons cocoa powder
100g margarine (substitute dairy-free margarine)
2 tablespoons lactose free yoghurt (substitute organic soy yoghurt)

Method

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.

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.

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.

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.

(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! )

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.

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.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top.

then scatter over most of the strawberries.

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.

Find the original Jamie Oliver Vegan Chocolate Cake Recipe Here

Green Gluten Free Chocolate Birthday Cake

noreply@blogger.com (Unknown) — Thu, 16 Sep 2021 11:15:00 +0000

I made this gluten free chocolate cake for my nephews 9th birthday. He loves dinosaurs so I added some green food colouring and chocolate dinosaurs.

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.

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.

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.

Gluten Free Chocolate Birthday Cake

1 ½ cups white granulated sugar
2 cups plain gluten-free flour
¾ cup cocoa powder
1 ½ teaspoons gluten-free baking powder
1 ½ teaspoons (8g) bi-card soda/baking soda
1 teaspoon salt
2 large eggs (110g), room temperature
1 cup lactose free milk (or dairy-free milk)
½ cup vegetable oil (or oil of choice)
1 ½ teaspoons gluten-free vanilla extract
¾ cup boiling water (for activating the cocoa)

For the icing:
½ cup 115g margarine (or dairy-free butter)
1 ½ teaspoons gluten-free vanilla extract
4 ½ cups icing sugar/powdered sugar
¼ cup lactose free milk (or dairy-free milk)

Centre of cake
1 cup Nestle Caramel Top N Fill
1 cup of icing sugar mixture from above

Instructions

Preheat oven to 180°C (350°F). Grease a 25cm/10 inch silicone cake mold in the shape of number 9.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, bi-carb of soda and salt until they are smooth and combined.

In a medium sized bowl mix together eggs, milk, oil, and vanilla.

Pour the wet ingredients into the dry ingredients and beat with a mixer on medium speed for a few minutes.

Stir in boiling water. ( I forgot this step!)

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.

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.

Centre of Cake

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.

For the icing

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.

Beat in additional milk and margarine if needed, to obtain desired consistency.

Enjoy!

Original recipe is from Gluten Free Palate

Gluten Free Steamed Treacle Sponge Pudding

noreply@blogger.com (Unknown) — Sun, 15 Aug 2021 16:12:00 +0000

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.

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.

I changed it to be a gluten free recipe and it works wonderfully.

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.

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.

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.

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.

If you are looking for some lovely light on the tummy comfort food you have found it. Enjoy.

Gluten Free Steamed Treacle Pudding

Ingredients
150 gm margarine room temperature, plus extra to grease
125 ml golden syrup
25 gm caster sugar
2 large eggs room temperature
150 gm gluten free self-raising flour
½ tsp fine sea salt
100ml Zymil lactose free milk

Method
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.

Pour 125ml golden syrup into the base of the pudding bowl.

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.

Then dollop this mixture on top of the syrup in the pudding steamer.

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).

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.

A skewer placed into the centre (through the coverings) should come out without any sticky sponge crumbs.

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.

Original recipe is from Sainsbury Magazine UK

Easy Gluten Free Banana Bread

noreply@blogger.com (Unknown) — Fri, 30 Jul 2021 06:23:00 +0000

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.

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.

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.

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.

Just use what you have it almost always works out in the end hahaha.

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.

Enjoy.

Super Easy Gluten Free Banana Bread

Ingredients

2 very ripe bananas mashed
⅓ cup melted coconut oil or dairy-free margarine
1 teaspoon bi-carb soda (baking soda)
1 ½ cups self raising gluten-free flour
Pinch salt
¾ cup granulated sugar
2 large eggs room temperate 80gms each, beaten
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon

Method

Preheat the oven to 180C (350° F).
Grease a 13cm x 23cm loaf pan with dairy free margarine.
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.
Next add bi-card of soda to banana mix and stir until dissolved.
Stir in the melted butter coconut oil then add sugar, salt, eggs, vanilla extract and cinnamon.
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.
Best enjoyed warm so as soon as you can, place the gluten free banana bread on a rectangular dish and start slicing. Enjoy!
Store in an air-tight container.

Original recipe from Mama Knows Gluten Free.

Gluten Free Pistachio, Lemon and Almond Cake

noreply@blogger.com (Unknown) — Sat, 27 Feb 2021 14:16:00 +0000

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.

Gluten Free Pistachio, Lemon and Almond Cake

Ingredients

150gm vegetable margarine

3 large eggs

100gm caster sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 heaped tablespoons Greek yogurt

Zest from 3 large lemons

400gm ground almonds

Icing

150gm icing sugar

25ml freshly squeezed lemon juice

2 heaped tablespoons chopped pistachios to decorate

Lemon zest from lemons above

Method

Preheat oven to 180C (160C fan)
Take a large square of baking paper scrunch it up then smooth out and use to line 20cm springform tin.
Melt the margarine in a small saucepan then remove from the heat and let cool.
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.
Finally beat in the butter.
Pour the batter into cake tin and bake for 45 minutes until golden brown on top and springs back to a light touch.
Allow to cool completely before putting on a serving plate.
Mix together the icing sugar & lemon juice until smooth and pour over the cake.
Decorate with chopped pistachios and the withheld lemon zest.
Enjoy!

Gluten Free Lemon Pound Cake

noreply@blogger.com (Unknown) — Fri, 26 Jun 2020 10:42:00 +0000

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.

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.

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.

Gluten Free Lemon Pound Cake

Ingredients
180g gluten free self raising flour
2 eggs
180g caster sugar
150g margarine
Rind of 1 lemon

150ml lactose free milk

¼ tsp salt

Juice of one lemon
2 tablespoons of icing sugar for dusting

Method

1.    Preheat the oven to 180C/160C fan forced. Grease the cake mould and place to the side.
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!
3.    Add sifted flour, milk, lemon rind and salt and whisk until you have a smooth cake mix.
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.
5.    Remove from the oven and leave to cool for 10 minutes before taking out of cake mould.
6.    Sift icing sugar over top and serve straight away. So delicious warm. Enjoy.

Original recipe from Recipes for Men.

Gluten Free Pineapple Upside-Down Cake

noreply@blogger.com (Unknown) — Thu, 18 Jun 2020 11:21:00 +0000

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.

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.

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.

A super easy recipe and best eaten warm as possible.

Gluten Free Pineapple Upside-Down Cake

Ingredients

Topping

1/4 cup olive oil margarine, melted
1/2 cup light brown sugar
4 slices canned pineapple - (Save juice for cake)
9 glace cherries

Cake

1 and 2/3 cup gluten free plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 cup olive oil margarine, melted
3/4 cup light brown sugar
1/4 cup white sugar
1 egg
1/4 cup lactose vanilla yogurt
1/2 cup

1/4 cup pineapple juice (reserved from the canned pineapple)
1 tbsp pure vanilla extract

Method

1. Preheat oven to 180C/350F degrees.

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.

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.

4. In a medium bowl sift and whisk together the flour, baking powder, baking soda and salt.

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.

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.

7. Cool cake in the pan then turn upside on a plate and wait 5 minutes then remove tin. Serve warm or room temperature.

*Cooking time may vary depending on oven temps and how much liquid comes off your pineapple and cherries.

Original recipe from What The Fork Food Blog

Fresh Gluten Free Strawberry Cake

noreply@blogger.com (Unknown) — Wed, 10 Jun 2020 15:28:00 +0000

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.

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.

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.

Just one tip. Don't over mix. My little nephew was a little over zealous and it came out a little "rubbery".

Gluten Free Strawberry Cake

Ingredients
125 g olive oil margarine or butter
1/2 cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups gluten free self-raising flour sifted
1/2 cup lactose free milk
1 cup fresh strawberries mashed

Strawberry Icing
3 fresh strawberries mashed medium
1 1/2 cups pure icing sugar

Method
Preheat oven to 180C or 160C fan-forced.
Grease and line a 22x21cm heart shaped springform cake tin or 20cm cake tin.
Beat the margarine and caster sugar until light and fluffy.
Add the eggs and vanilla and beat until smooth.
Fold in the flour and milk until just combined.
Add strawberries to the mix and fold together.
Spoon mixture into cake tin and place in pre-heated oven.
Bake for 40-45 minutes or until a skewer inserted comes out clean. Allow to cool before icing.

Strawberry icing
Add icing sugar to strawberries, mix until combined. If it is too liquid add more icing sugar until it is to your liking.

Spread onto cooled cake and serve.

Original recipe from Best Recipes.

Chocolate & Orange Heart Shaped Gluten Free Cake

noreply@blogger.com (Unknown) — Thu, 28 May 2020 02:24:00 +0000

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.

It is a very easy gluten free chocolate cake to make and you can also change the flour to normal flour too.

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.

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.

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.

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.

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!

Chocolate & Orange Heart Shaped Gluten Free Cake

Ingredients
200 g margarine, plus extra for greasing
200 g caster sugar
200 g dark chocolate
200 g gluten-free self-raising flour, plus extra for dusting
6 large free-range eggs
2 teaspoons vanilla bean paste

1 small orange

strawberries to decorate, optional

ICING
200 g icing sugar

2 tablespoons cocoa powder

2 tablespoons margarine

1/4 cup water

Method

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.

2. Place the margarine in a heatproof bowl with the sugar. Chop up the chocolate and add to the bowl.

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.

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.

5. Pour the melted chocolate mixture into a larger mixing bowl and leave that to cool for 5-10 minutes.

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.

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.

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!

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.

12. Decorate as you please. I used some strawberries.

Original gluten free chocolate cake recipe by Jamie Oliver

Gluten Free Vanilla Birthday Cupcakes

noreply@blogger.com (Unknown) — Tue, 14 Apr 2020 15:11:00 +0000

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

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.

Otherwise these were very easy to make. Enjoy.

Gluten Free Vanilla Birthday Cupcakes

1/2 cup canola oil (or oil of choice)
3/4 cup caster sugar
2 large eggs, room temperature
1 1/4 cups gluten free plain flour
1/4 teaspoon salt
1 3/4 teaspoons baking powder
1/4 cup Dollar Sweets Sprinkles
1/2 cup rice milk (or any dairy free milk)
2 teaspoons vanilla extract

For the icing
1/2 cup dairy-free margarine at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons dairy-free milk (or dairy milk)

Method
Preheat oven to 180C (350F). Line cupcake tin with paper liners and set aside.

In a medium mixing bowl add oil and sugar and mix.

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.

Stir in the sprinkles.

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.

Let cool in tin for five minutes. Remove cupcakes from pan onto rack and cool completely before icing.

For the Icing:
In a medium mixing bowl beat together dairy-free margarine and vanilla paste until smooth and creamy.

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.

Beat in additional dairy-free milk if needed to obtain desired consistency.

Ice cupcakes and enjoy.

Original recipe from Gluten Free Palate.

Gluten Free Orange Chocolate Chunk Cake

noreply@blogger.com (Unknown) — Wed, 26 Feb 2020 12:43:00 +0000

This gorgeous gluten free Orange Chocolate Chunk Cake came from the gorgeous Greek celebrity chef Akis Petretzikis.

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.

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.

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.

Kali Orexi!

Gluten Free Orange Chocolate Chunk Cake

Ingredients
350 g oranges around 2 smallish oranges
300 g caster suagr
200 g sunflower oil
3 eggs, medium
1 teaspoon vanilla extract
300 g plain gluten free flour
1 tablespoon gluten free baking powder
1 pinch salt
180 g baking milk chocolate

Method
In a saucepan with boiling water add the oranges and simmer covered with the lid for 1 hour.

Chop up the chocolate into chunks and set aside.

Preheat the oven to 170C (340F) set to fan.

While hot cut the oranges in half, remove the seeds and put them in a blender. Beat very well until they become a paste.

Add the paste into a bowl then add the sugar and sunflower oil and whisk.

Add the eggs and vanilla and mix well.

In another bowl add the flour, baking powder, salt, chocolate pieces and mix.

Transfer the solid ingredients to the bowl with the wet ingredients and mix with a silicone spatula.

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.

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.

Dust with icing sugar and serve.

Original recipe can be found here

Gluten Free Chocolate Fudge Bundt Cake

noreply@blogger.com (Unknown) — Sun, 22 Dec 2019 15:19:00 +0000

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.

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.

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.

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.

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.

I was told to make sure to get a New Years topper though don't use the Christmas one. Hahahah boys are funny.

This was a hit. So easy to make and total fool proof!

Enjoy.

Gluten Free Chocolate Fudge Bundt Cake

Ingredients
1 1/2 cups caster sugar
1 3/4 cups plain gluten free flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon gluten-free baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup lactose free or dairy-free yogurt
1/2 cup light olive oil
1 teaspoon gluten free vanilla extract
1 cup hot water
½ cup chocolate chips

Icing
1 1/2 cups icing sugar sifted
1/4 cup margarine with olive oil
1/3 cup water

Instructions
Preheat oven to 350°F/180C. Grease a 10-inch/25cm Bundt cake pan; set aside.

In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.

In a separate bowl combine the eggs, yoghurt, oil and vanilla until combined.

Then add wet ingredients to the dry ingredients and beat on medium speed for 2 minutes.

Add hot water and stir until combined.

Stir in chocolate chips.

Pour into pan.

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.

Cool in pan for 10 minutes before removing from pan to a wire rack.

Once cake is cooled make icing sugar.

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.

Once you have correct consistency spoon gently over cake until covered as above.

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.

Original recipe from the Gluten Free Palate