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

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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 🙂

Paleo Date Cake

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My two year old is obsessed with dates at the moment.  She keeps opening the pantry aka “my office” and showing me where the big jar of dates is.  I dare say I encouraged her, as the jar is often out on the bench.  The one year old isn’t so fussy, with his choices.  He is usually clinging around my leg, whinging and waiting for some food to fall off the bench and hit the floor.  Anyway back to the cake.  Out of all the Paleo cakes I have baked so far this is my husbands favourite.  He said he actually really liked it.  I was soooo happy as he rarely says that about grain free baking.  Naturally sweetened with dates and honey, and just a bit of chia in the chocolate icing is amazing.  Try this one and enjoy 🙂

Ingredients:

1 cup dried pitted dates

1 cup walnuts

1 cup almond meal

3/4 cup coconut flour

1 tsp baking powder

1 tsp bi carb soda

1 cup coconut milk

1/2 cup honey

1/2 cup oil of your choice

4 eggs 1 tsp vanilla extract

How To Do It:

Preheat your oven to 180c and line a 25cm square cake tin.  Pulse the dates and walnuts in the food processor until well broken down.  Transfer to a large bowl and add the flours.  In another bowl whisk the eggs and milk then add in the oil, honey and vanilla.  Slowly pour this wet mixture into the dry ingredients then stir very well to combine.  Transfer to your lined cake tin and bake for about 45 minutes.  Allow to cool slightly in the pan before turning out onto a wire rack to finish cooling before icing.

Icing:

2 tbs cocnut oil

2 tbs cocoa

1 tbs maple syrup

1 tbs chia seeds

Melt down the coconut oil and combine remaining ingredients.  Depending on where you live you may have to pop the iced cake into the fridge for about 10 minutes to just set the icing.  Good luck enjoy 🙂

Paleo Coconut Lime Cake

Paleo Coconut Lime Cake
Paleo Coconut Lime Cake

Our little lime tree was starting to groan with the weight of beautiful little limes! So to use up a LOAD of lime I decided to dedicate a cake to lime and coconut. It was also Mother’s Day on Sunday and wanted to make a glorious healthy treat 😉  I started with juicing all the limes and ended up with 3/4 cup!  So this cake is zingy light and moist and the sweet icing is, well….the icing on top? Anyway it compliments nicely and the whole thing is all together lovely.  It’s grain free, refined sugar free, dairy free, gluten free…it’s Paleo 🙂 enjoy it.

Ingredients:

1 cup coconut flour

1 cup desiccated coconut

2 tsp bi-carb powder

2 tsp baking powder

1/3 cup arrowroot powder

3/4 cup freshly squeezed lime juice

4 eggs

1 tbs vanilla extract

1/3 cup honey

1/4 cup 100% pure maple syrup

1/4 cup oil (I used coconut)

1 cup coconut milk

How To Do It:

Preheat your oven to 160c and prepare your 23 cm springform pan.  I like to line the bottom with baking paper by trapping the paper in the pan before I snap it shut, and just grease the sides.  This way  I always get a clean cake bottom:).

Now sift all the dry ingredients into a large bowl, and mix all the wet ingredients into another bowl.  Combine both the wet and dry ingredients together.  Allow this mixture to stand for 5-10 minutes, this gives the coconut flour time to absorb all the liquid.  Transfer to your prepared cake tin to cook.  If you find it’s starting to brown too quickly cover the top with tin foil.  Mine cooked for 50 minutes, and I was just about to cover it and it was done.

Allow this cake to cool for about an hour in the pan before carefully transferring to a wire rack to finish cooling.

Icing:

In a food processor combine:

1 cup of pitted dried dates

1/2 cup desiccated  coconut

1 tbs coconut oil

1 tbs 100% pure maple syrup

Smother the top of the cooled cake with this gorgeous sweet icing and sprinkle some coconut on the top.  Absolutely beautiful with a cuppa for afternoon tea.  Enjoy 🙂

Easy Gluten Free Bundt Cake

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New bakeware is so exciting! Even better than a new cake tin, is a cake tin with a hole in the middle hehehe.  Seriously this recipe is super easy with a great end result, it’s light and fluffy and sweet, give it a go!

Ingredients:

120g butter

1/2 cup caster sugar

1 egg

1 heaped cup GFSR Flour

2 tbs cocoa powder

1 tsp vanilla extract

3/4 cup milk

How To Do It:

Preheat the oven to 180c and spray your tin with your oil of choice.  Cream the softened butter and sugar, add the egg and vanilla.  Slowly mix in the milk alternating with the flour and cocoa (this is to stop the mixture from splitting).  Being careful not to over mix.

Icing:

25g dark chocolate

1 tbs butter

1 tbs milk

1 cup (roughly) of pure icing sugar

Melt the chocolate and butter together, add in the milk and sift in the icing sugar.  Stop when you are happy with the consistency.

😉

Paleo Cherry Cake

Super, super, yummy, moist and light, and easy to make and bake.  Love this as it’s not too sweet, but is enough to satisfy a sweet craving.  I managed to make this while my teething baby was literally clinging around my leg the whole time.  All the hard work is done in the food processor.  Which also makes the mess minimal too.

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Ingredients:

1 cup fresh/frozen cherries

1 cup walnuts

1 cup dried dates

1 cup of almond meal

2 eggs

1/4 cup coconut oil

1/3 cup coconut flour

2 tbs honey

2 tbs cocoa/cacao

1/4 cup coconut milk

1 tsp baking powder

1 tsp bi-carb

How To Do It:

Preheat oven to 180c, and line a 25cm square cake tin with baking paper.  Place the dates, walnuts, cherries and almond meal in the food processor and pulse until broken down.

Now you can either add all the remaining ingredients in the food processor or empty out to a bowl to mix in remaining ingredients.  I emptied out to another bowl, but wished I hadn’t.  To minimise washing up.  Once all mixed well place on cake tin and push into place with wet hands.  Bake in preheated oven for around 30-40 minutes.  Once done the top kind of cracks and it pulls away from the sides.  Allow to cool in the tin for 10 mins then use baking paper to pull out and continue cooling on a wire rack.

Icing:

1tbs coconut oil

1 tbs cocoa

1 tbs 100% maple syrup

1/4 cup desiccated coconut

Mix together all these in a bowl then spread over cooled cake 🙂

http://peeledwellness.com/2015/04/28/tell-em-tuesday-9/

Gluten Free Dairy Free Banana Cake

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Back on my Banana bender! I recently adapted a recipe from the CWA .  Now for those of you who might know and be in fear for ever messing with a tried and true recipe, especially one from the Country Womens Association.  Well I did, I’m sorry but I did, I made a few tiny changes and now it’s gluten free and dairy free.  Another shout out to these many groups of women meeting in halls and kitchens all over our great land of Australia.  The force to reckoned with when it comes to jams and sponges the world over.  Every recipe I have ever attempted from these girls NEVER fails.  I made several of these cakes today and they all turned out exactly the same, with a sturdy frame, risen high and beautiful banana flavour.  You may wish to leave your cake “naked” but I used a coffee icing, it’s delicious either way

 

Ingredients:

3 Bananas

2 tbs Coconut oil

1 egg

2 tbs Coconut milk

1 tsp vanilla extract

1 cup sugar

1 1/2 cups GFSR flour

1 tsp Xanthum gum

 

How to do it:

preheat your oven to 180 and grease a 20cm round cake tin.  Melt down your coconut oil, then add mashed bananas, whisked egg, milk, vanilla and sugar.  Give it a good hard mix.  Sift in your flour and Xanthum gum, keep mixing till combined.  Add to prepared tin and cook for 35-45 mins but mine usually takes about 40 mins.  Leave to cool in the pan for 5-10 mins then finish cooling on a rack.

 

The Icing:

2 heaped tsp of Coconut oil

1 tbs of strong coffee

1tbs cocoa powder

Enough pure icing sugar to make a spreadable consistency

 

If you want decorate with walnuts….or not it’s up to you.  All in all a great cake 🙂

 

 

https://cwaofnsw.org.au

Paleo Chocolate Pumpkin Cake

I love things when they are on special!  I found Pumpkin on special for 49c a kilo at Big Gun Wholesale meats a few weeks ago so was looking for pumpkin recipes, and because I already had a heap of pureed pumpkin for my little bubba’s food I adapted a recipe I found at 84th & 3rd.  I made a few changes but its pretty much the same.  So I just wanted to share that chocolate and pumpkin and Paleo all go together apparently!  It was really surprising how this cake turned out, it was light and fluffy, and in no way heavy like a big lump of pumpkin.  I never would have guessed that it had Pumpkin in it, or it was a No Grain recipe.  So I finally remembered to take a photo of this cake before it was gone completely.

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The Recipe:

1 Heaped Pureed cup of Pumpkin

1/2 cup of Honey

1/2 cup of Coconut oil

1 tbs Vanilla Extract

2Eggs beaten

1/4 cup Coconut Flour

3/4 cup cacao

1 Heaped tsp Baking Powder

1 Heaped tsp Bi Carb Soda

tiny pinch of salt

 

How to Do It:

preheat oven to 180c and grease a 20cm round pan, and line bottom with baking paper.  Combine the cooled pumpkin puree with the other wet ingredients (eggs, honey, oil, and vanilla.)  Sift in the dry ingredients (Coconut Flour, cacao, and baking powders).  combine really well and smooth the top before putting in the oven, I used my wet hands. Bake for 45 mins or until a cake tester/ toothpick comes out clean.  I found this to be a rather delicate cake so best to leave cool in the tin then carefully flip over onto cooling rack.

ICING:

For my icing I used:

100g 85% Dark Choc lindt

3 tbs coconut milk

1 tbs Honey

Melt down the chocolate in the microwave then add in the other ingredients, waits a while until it sets before pouring on the cake as it will probably all run away :/

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