Gluten Free Dairy Free Fruit Loaf

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Another fruit loaf!….can you tell I like fruit cake yet?  Any excuse to include dried fruit all year round is fine by me.  This loaf is quick to put together and great to divvy up and take for lunches or have for morning tea.  With the added bonus of this being dairy free, more of those of you with intolerances can enjoy this too.  This is a lovely fruit loaf with the gentle flavour of tea, so if you haven’t tried soaking your fruit in tea before……do try it 😉.

Ingredients:

350g dried fruit

1 cup GFSR flour

1 cup buckwheat flour

1 cup brown sugar

1/2 cup coconut oil

1/2 cup milk ( I use coconut)

1/2 cup slivered almonds

250ml hot tea

1 tbs of each of the following: nutmeg, cinnamon, baking powder, vanilla extract.

How To Do It:

Soak the fruit in the hot tea for about 30-60 mins.  Preheat oven to 180c and line a large loaf tin with baking paper.  In a large bowl combine the flours, sugar and spices along with the almonds.  Melt down the coconut oil, and combine it with the milk.  Mix in the wet fruit mix with the oil and milk.  Now add the fruit to the dry flour mix and stir really well.  Spoon into prepared loaf tin and bake for about 45-60 minutes.  Keep an eye on this as you may have to cover it with foil if it’s getting too brown.

Happy baking …Sarah

Gluten Free Cherry Ripe Slice

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I just love a good slice!  A good slice will beat a cake or cookie anyday in my eyes.  Especially one that has cherry and chocolate in it.  For a gluten free baked base I used buckwheat flour which I am in love with at the moment, but this could easily be substituted for GF flour or even almond meal would work I guess?  This slice is a pretty good all rounder that can be made quickly with fairly staple pantry items.  I would have to say, the taste will please everyone.

 

Ingredients:

Base:

1 cup buckwheat flour

1/2 cup sugar

1/2 cup des coconut

125g unsalted butter melted

Middle:

1 425g tin cherries

1 395g tin condensed milk

1 cup des coconut

The Topping:

125g dark chocolate

30g butter

 

How To Do It:

Preheat your oven to 180c and line a slice tray about 25cm by 15 cm with baking paper.  For the base combine the flour, sugar and coconut and stir in the melted butter.  Press this mixture into the prepared pan and bake for about 30 mins or until just browned.  In a food processor wiz up the drained cherries with the coconut and condensed milk, and process until the cherries are broken down.  Pour this mixture over the base and return to the oven and cook for another 30 minutes or until just set.  Once set leave the slice in the tray and allow to completely cool down before pouring over the melted chocolate and butter.  Once the choc topping has been poured over you can set the chocolate topping in the fridge, and slice up when set.

Happy Baking Sarah 🙂

Paleo Banana Coconut Cake

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Its been a while since I have posted anything, family holidays are so beautiful, I sort of forgot…whoops.  That doesn’t mean I haven’t still been baking, and now have loads of new recipes to come.

Lets talk cake.  This cake was really lovely.  No grains, no dairy, no gluten, no refined sugar. This is my new favourite recipe (of the week), and I have to say I did kinda give myself a pat on the back for this one (yay for positive self talk).  It does make a large cake so it lends itself to a special occasion.   Most of my cakes are large because my favourite cake tin is a very old 25cm square pan that was previously owned by my mother in law.   So I tend to make recipes to fit this tin.

Ingredients:

1 cup coconut flour

2 cups desiccated coconut

1 tsp baking powder

1 tsp bi carb

1 tbs cinnamon

1 tbs nutmeg

1tsp salt

2 mashed bananas

1/2 cup coconut oil

1/2 cup honey

6 eggs

1 tbs vanilla extract

1 cup coconut milk

1 cup water

How To Do It:

Preheat oven to 170c and line a 25cm square cake tin.  I usually spray a fine mist of oil to get my baking paper to stay in place.  In a large bowl combine the coconut flour and desiccated coconut, add the bi carb, baking powder and spices.  Melt down the coconut oil in the microwave and combine to that the honey, eggs, vanilla, coconut milk and water.  Combine the wet ingredients to the flours, and stir really well, and just allow to rest and absorb for about 5 minutes.  Pour into your cake tin and bake for about 45 mins.  After this time you will probably have to cover with foil and continue to bake for another 45 mins.  After approx. 1 1/2 hours your cake should be ready although test with a skewer  or knife.  Allow to cool completely in the tin before attempting to remove it.

Icing:

Some beautiful natural yogurt or coconut yogurt would make a great icing for this one.  I melted down a little coconut oil and combined maple syrup, desiccated coconut and vanilla, to spread over my cake.

Give it a go.  Happy baking Sarah 🙂

Gluten Free Dairy free Ginger nuts

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These are gluten free and dairy free.  A great recipe for ginger bread men or even a gingerbread house if your daring?  They turn out to be a great firm cookie that lends it self to cutting moulding and shaping.  No doubt I will revisit this recipe when I’m doing Christmas baking.  I have to say I did try to make a recipe specifically to woo my dad.  He has a long time love of all things ginger.  Needless to say he was suitably impressed as he is with anything I make…. Even my fails, in fact sometimes I find my self saying ” Dad, you don’t have to eat THAT!!”. 😱

Anyway love you Dad.  And give these cookies a try, or save the recipe for later.  You won’t be disapointed.

Ingredients:

1 cup GF plain flour

1 cup buckwheat flour

1 cup brown sugar

1/2 cup desiccated coconut ( optional)

2 free range eggs

1/3 cup coconut oil (or oil of your choice)

1 or 2 tbs ginger (depending on how much of a ginger nut you are)

1 tsp mixed spice

1 tsp vanilla extract

How To Do It:

Preheat your oven to 180 c and line 2 trays with baking paper.  In a large bowl combine the flours, spices and sugar.  In a measuring jug combine the oil and whisk in the eggs with the vanilla.  Combine the liquid into the flours and stir really well.  Resist the urge to add more liquid as it will come together.  Then shape into a disc and allow to rest in the fridge for about 15 minutes.  After this time you should be able to roll the dough out to cut into your desired shapes.  Of course you can skip the chilling step and roll into balls and flatten with a fork if you like.  This dough made me about 30 – 35 cookies, so I kept the dough in the fridge while I was working with smaller portions of it.

* For an extra ginger kick you could throw in some chopped candied ginger * drool*😍

*Right before I put them in the oven I sprinkled the smallest amount of sugar on top, this is totally unnecessary but looked pretty in the picture.

Happy baking Sarah 😀

Peanut Butter Cups

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These are amazing.  Made using real ingredients.  No Gluten, no dairy,  no refined sugar,  no grains.  A fudge like peanut filling and the crack of the chocolate topping…..uhm hello what’s not to like?  Ok now my confession is I have never had a real peanut butter cup.  I know they exist but don’t know what they are like.  In fact I’ve never been to America.  I’m really showing my cards now huh?  Sitting at my kitchen table in Brisbane contemplating American candy I have never had.  Anyway don’t feel sorry for me I’ve had my fair share of other filthy chocolates that get me into plenty of trouble hehe.  Anyway to the recipe at hand.  I love using my silicone muffin tray for these.  Once they are set the little cups just pop out.  In fact the only thing better would be a mini silicone muffin tray, now that would be adorable.

The Base:

100g 85% dark chocolate

1 tbs coconut oil

Melt down the chocolate and oil together ( I used the microwave).  Carefully spoon into your muffin tray.  Transfer to the fridge to set.  If you don’t have a silicone tray I guess you could line a regular muffin tray and peel back the liners once the cups are set.

The filling:

1/2 cup of peanut butter ( no added sugar or salt)

1/4 cup coconut oil

1 tbs 100% pure maple syrup

Melt down the coconut oil and slowly mix into the peanut butter and maple syrup.  Once combined spoon over The set chocolate and transfer back to the fridge to set.

The Topping:

3/4 cup ground sunflower seeds ( I grind mine in my coffe grinder)

1 tbs coconut oil

1 tbs 100% pure maple syrup

1 tsp vanilla extract

Once you have ground sunflower seeds combine them with the coo it oil, maple syrup and vanilla.  Gently press this mixture over the peanut mix.  Return to fridge to set for a few hours.

Enjoy Sarah😍

*It all seems a bit backwards I know, but when you pop it out and flip it, the sunflower mix becomes the base so the chocolate is on top.

*You may also choose to make your own chocolate top, it just doesn’t always set hard, but is equally as yummy.

* Store these bad boys in the fridge for up to a week.

* Give these a go you won’t regret it

Gluten Free double Choc Cupcakes

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These cupcakes are filthy naughty.  They taste amazingly decadent!  They are however not really the healthiest, the only “good” thing about them is that they are gluten free.   This is the type of food that I avoid baking because I know I’m going to end up having more than a taste test😁.  Great for a special birthday treat or something like that.  In fact I made these to take to my father in laws birthday afternoon tea.  He is a coeliac….and needless to say I scored a few more brownie points hehehe.

Ingredients:

2 cups GF  self raising flour

1/4 cup cocoa

1/2 cup white sugar

1/2 cup brown sugar

250g chocolate chips

1/3 cup oil

1 cup milk

1 egg

1 tsp vanilla

How To Do It:

Preheat your oven to 180c and line a 12 cup muffin tray.  In a large bowl sift the flour and cocoa.  Add in the sugar and Choc chips, and give it a mix.  Meanwhile in a jug whisk your egg and combine with the oil of your choice, milk and vanilla.  Add this wet mix into the bowl, and stir thoroughly to combine.  Spoon into your prepared cupcake cases, and bake at 180 for about 25- 35 minutes. For the icing: 125g butter About 2 cups pure icing sugar 1 heaped tbs cocoa 1 tsp vanilla 1tbs milk Whip up the butter until light and fluffy.  Sift in the icing sugar and cocoa.  Then add the milk and vanilla.  Play around with these ingredients until you get your desired consistency.  Then pipe onto your cooled cupcakes and top with extra chocolate chips.

*These cupcakes can easily be made dairy free.  Use dairy free Choc chips and any milk you like instead of a cows milk.  For the icing, a Nuttelex butter substitute works great as well.

Peanut butter Protein Slice

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Down the road from me there is a great coffee shop and juice bar attached to a fruit shop “Charlie’s Raw Squeeze”.  Some of the things in the window there look amazing! The organic coffee is so good and you can have your choice of any milk under the sun…perfect 😍.  Anyway I thought why pay $7+ a slice when I can make something similar myself for a lot less?  No offence Charlie’s I still love you 😁.  PS please don’t black list me.

Ingredients:

Base:

1 cup dried pitted dates

1 cup chocolate protein powder

1/2 cup pepitas

1/2 cup peanuts

1/4 cup coconut oil

1/4 cup water

Line a loaf tin with baking paper approx 28 cm by 8 cm.  Blend all the base ingredients together in the food processor until it comes together.  Press into the prepared loaf tin.

Middle:

1/2 cup peanuts

1/2 cup sunflower seeds

1 cup desiccated coconut

1/2 cup dried pitted dates

Blend all these ingredients in the food processor until they come together to form a ball.  Turn out and press this mix over the base mixture.  Try to make it as level as possible.

*For the top top melt down about 1 tbs each of smooth peanut butter, coconut oil and maple syrup.

*For my peanut butter I choose one that contains no sugar or salt.

*If you want to drizzle a little melted chocolate over the very top, I used an 85% dark chocolate about 100g

Gluten Free Beetroot Brownie

 

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Gorgeous fresh beetroot is in season and its disguised in a filthy naughty brownie!  Look if I am completely honest beetroot is not one of my favourites.  I have to say this is the best way to eat it as far as I’m concerned.  Beetroot is of exceptional nutritional value. They are an excellent source of folic acid and a very good source of fibre, manganese and potassium.  They still taste better when partnered with sugar and chocolate though HAHA ;0 ***HINT**** WEAR GLOVES!!

Ingredients:

500g fresh beetroot finely grated

3/4 cup coconut flour

1/2 cup cocoa

1 cup brown sugar

1/2 cup caster sugar

125g butter

4 eggs

1 tbs vanilla extract

2 tsp baking powder

200g melted dark chocolate 70%

 

How To Do It:

Preheat your oven to 180c and line a 25cm square cake tin. Peel and chop the beetroot, then grate down in the food processor.  Once broken down place in a large bowl.  Sift in the flour and cocoa and stir in the sugars.  Lightly whisk the eggs and combine with the vanilla then add to the bowl with the beetroot.  Melt down the butter and chocolate together either in the microwave or in a double boiler, then add to the beetroot mixture.  Once all combined give it a good stir.  Allow this mix to rest for about ten minutes before transferring to cake tin to bake.  This gives the coconut flour a chance to absorb as much liquid as it wants.  Bake in your preheated oven for 45 minutes to an hour.  Allow to cool in the tin before cutting.  This is great served warm with cream 🙂

Go on give it a go

Sarah

 

 

 

 

Gluten Free Mint Choc Chip Cookies

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I think mint and chocolate together has to be one of the greatest partnerships of all time.  Could be slightly exaggerated but it is very yummy!  These Choc mint cookies are so yummy with a great crumb.  They are crunchy on the outside and chewy in the middle, oh and loaded with Choc chips.  So what’s not to love?  Half the flour in this recipe is buckwheat  which slightly lessons the guilt factor…..only slightly.  These were a hit, hope they go down just as well at your house too! 😀

These cookies can be made dairy free also!  Just make sure your chocolate chips are dairy free….perhaps cacao nibs? Yummy😍

Ingredients:

1 & 1/2 cups plain GF flour

1 cup buckwheat flour

1/2 cup brown sugar

1/2 cup white sugar

2 eggs

1/2 cup oil of your choice

1 tsp vanilla extract

1 tsp peppermint essence

about 1 cup chocolate chips  (200g)

How To Do It:

Preheat your oven to 180c then line 2 cookie trays with baking paper.  Sift in the flours to a large bowl then add in the sugars and the Choc chips.  In a jug whisk up the eggs and add in the oil, peppermint and vanilla.  Add this wet mix into your large bowl with the flours.  This makes a stiff dough so try to avoid the temptation to add extra liquid.  You should be able to roll small spoonfuls of the dough in your hands, to place on the baking trays.  Once  in place you can press the raw cookie with a fork to spread it out a little.  The cookies don’t really spread when baking so you can bunch them up on the tray.

Bake for about ten minutes or until golden brown.  I got about 25 cookies out of this batch.

Enjoy Sarah 😉

Thin & Crispy Gluten Free Pizza Base

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Pizza is a big deal.  Everyone eats pizza.  If they aren’t, they should be.  Gluten free pizza base’s are so easy!  There is only a handful of ingredients in this base, so there is no excuse to not eat pizza :).  In our house we like our base thin and crispy.  That way there is more emphasis on the gorgeous toppings, and hypothetically you could eat a whole one to yourself.  Only joking….or am I? 😜 Enjoy

Ingredients:

2 -2 1/2 cups plain gluten free flour

2 tbs olive oil

7 g packet yeast

1 cup warm water

pinch of salt

How To Do It:

Sift 2 cups of the flour in a large bowl.  Add in your packet of yeast and your pinch of salt.  Make a well in the middle of the flour then add in your warm water and oil. Work this mix until it comes together and forms your dough.  You may need to add more flour for it to be ” workable”.  Turn out onto a floured bench to knead.  Knead it for 5-10 minutes until it becomes stretchy and pliable.  Spray the same large bowl with oil, then place your dough back in it.  Cover and leave it to prove (rise) for about an hour.

Once risen turn dough out onto floured bench to knead.  Use your rolling pin to make two beautiful bases, about 30 cm in diameter each.  Place the bases straight onto your pizza trays and place your favourite toppings onto the raw bases.  Once topped place the prepared pizzas in a moderate oven (180c) and bake for about 20 minutes.

These bases hold together beautifully and come out thin and crispy.  Go on give it a go 😀.

Sarah