Gluten free Vanilla Coconut Cupcakes

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Pink cupcakes are every little girls favourite aren’t they?  I  recently made these for my niece’s birthday to take to church.  Her Mother had already done the cupcakes to take to school and the birthday cake to have on her actual birthday.  So how many birthday cakes do kids actually need these days? I am so out of the loop.  When I was a kid we got one cake and trust me it wasn’t a functioning carousel with music included.  However I remember it so fondly and still loved it so much. Thanks Mum xoxo.  These can be made dairy free, (and pink icing is always optional). 🙂

Ingredients:

2 cups Gluten free SR flour

1/2 cup desiccated coconut

1 cup caster sugar

1/3 cup oil of your choice

2 tsp vanilla extract

1 egg

1 cup milk of your choice

How To Do It:

Preheat your oven to 180c and line a 12 cup muffin tray with your prettiest pink liners.  Sift the flour into a large bowl add in the coconut and sugar and stir to combine.  In a jug combine the oil, milk, vanilla and whisked egg.  Pour the wet ingredients into the flour mix and mix well.  Spoon into your prepared cupcake liners and bake for about 25 minutes.  Allow to cool in the pan for five -ten minutes before cooling fully on a wire rack.  Once fully cooled you can ice them.

Icing:

For my icing I used

125 g butter

2 cups pure icing sugar

1 tsp vanilla extract

1 tbs milk

5 drops pink food colour

and top with coconut chips

enjoy 🙂

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 🙂

Chewy Chocolate Gluten Free Breadsticks

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I had difficulty coming up with a name for these babies.  I wanted them to be like the cool Italian breadsticks that you see Tony Soprano eating, only sweet.  Cookie sticks? chocolate grissini? We decided to go with Chewy Chocolate Breadsticks.  Its difficult to tell how many this recipe makes as every time I turned around there were little hands in the dish.  Turns out there’s one thing better than chocolate, and that’s a chocolate stick hahaaa.  Enjoy 🙂

 

Ingredients:

1 1/2 cups GF plain Flour

1/2 cup cocoa

1/2 cup caster sugar

3/4 cup milk

 

How To Do It:

Preheat your oven to 180c and line 2 baking trays with baking paper.  Mix the flour and sugar in a large dish.  Add the milk little by little as you may not need all of it.  Stop adding milk when the mix comes together like a dough.  Allow your dough to rest for 10 minutes, then turn out onto a lightly floured surface.  Work it for a while to make sure its not too moist.  When happy, pinch off a ball and roll into sausage shape with both hands on the floured bench.  Gently place straight onto your lined tray.  Once your done place both trays in the oven and bake for about 8-10 minutes.   Once cooled you can top with anything you like.

I used about 30g of dark chocolate for drizzling then sprinkled a little dessictaed coconut while the chocolate was still wet.  Enjoy:)

 

Gluten Free Fruit Slice

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There is something really lovely about using a dried fruit mix in baking.  It seems so traditional.  Maybe it reminds me of my Grandma, who baked huge beautiful fruitcakes every year at Christmas.  These days I don’t think there is as many rules to baking.  For example: grain free baking? who would have thought!  The sky is the limit when it comes to imagining weird and wonderful recipes in the kitchen.  Anyway this is a lovely little fruit slice that can be made quickly.  You don’t have to start soaking your fruit to use it in six months time eeek!  Enjoy:)

Ingredients:

2 cups dried fruit mix

200g butter

1 cup brown sugar

2 eggs

1 heaped cup GF plain flour

1 tsp vanilla extract

1 cup milk

1 tsp cinnamon

1 tsp nutmeg

How To Do It:

Preheat your oven to 180c, and line a 25cm square cake tin.  Place the fruit mix in a large bowl and cover with milk and vanilla.  Cream the softened butter and sugar together until a little pale then add the eggs one at a time. Add the sugar butter mixture to the fruit and milk.  Sift over the flour and spices.  Spoon into your prepared cake tin.  Bake for about 50-60 minutes.  Watch the top of the cake and cover it with foil, if the top starts to get too brown.

Happy Baking 🙂

Buckwheat Pancakes

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I know, I know, there are five thousand recipes for buckwheat pancakes, right?  It’s because they are simple, good for you, and taste great! I haven’t been using buckwheat for very long, but it’s everywhere and should be taken advantage of.  I discovered that I could make my own buckwheat flour in our coffee grinder.  This is great because whole buckwheat is cheaper than the flour version.  It is however annoying grinding your own every time you want flour.  I might try grinding a whole heap at once, then it will be ready to go.  Hmm it turns out being tight as a tick can be very time consuming.  Anyway if you haven’t tried them yet, give mine a go, they are light fluffy and sweet 🙂

Ingredients:

1 cup buckwheat flour

1 tsp gluten free baking powder

2 eggs

2 tbs coconut oil

1 tsp vanilla extract

1/4 cup honey (you can use less if you like)

1/4 cup coconut milk

How To Do It:

Preheat your pan and give it a light spray of your choice of oil.  Combine the flour and baking powder in a medium size bowl.  Meanwhile in another bowl whisk the eggs and combine all the other wet ingredients.  This may or may not involve melting down the coconut oil (depending on the heat in your kitchen) ;0.  Combine the wet ingredients to the dry and I like to whisk together just to be rid of all the lumps.  Now plop tablespoons of this lovely gooey mixture onto your pan.  You can do one or more at a time depending on how hungry the hoards are.  Fom this batch I get about eight medium sized pancakes. Enjoy:)

Homemade Protein Bars

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There are many different reason’ s to eat protein bars.  Turns out getting ripped, shredded, and peeled are not among the reason’s I eat mine.  I think these are great for morning tea or afternoon tea, just with an added protein boost.  Depending on the protein powder you choose to use these can be dairy free and gluten free.  It works out to be WAY cheaper than buying rubbish protein bars from the supermarket with a load of ‘mystery’ ingredients.  The chocolate on top is optional also.  I have been going a bit crazy on protein bars/balls lately so stay tuned for many more shredding recipes ;).

Ingredients:

1 cup of protein powder of your choice

1 cup pitted dried dates

1 cup almonds

1 cup desiccated coconut

1/2 cup walnuts

3 tbs milk

How To Do It:

Line a loaf pan with baking paper approx. 25cm by 10cm, or whatever you have is fine really. You can also ball it up to make lovely protein balls.  Pulse the dates and almonds together in the food processor until well broken down.  Once they are broken down you can then add the coconut, protein powder and walnuts.   Turn mixture out into a large bowl, and have a good feel.  If the mixture doesn’t come together, start by adding a tablespoon of milk.  Keep adding milk by the spoonful until it will stay together as a ball in your fist. Enjoy 🙂

Peeled Wellness

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 🙂

Gluten Free Dairy Free Mandarin Cupcakes

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Beautiful Mandarin’s are in season here and they are sweet, cheap and everywhere!  Once again choosing to incorporate in season fruit and veg into baking proves cheap and healthy. The more fruit /veg used means the less flour or other processed ingredients :). This recipes calls for about six – nine of these beauties, and is so easy.  The recipe is so basic it allows for plenty of variation.  You can alternatively use the same mixture for a cake possibly 23cm springform?

Ingredients:

6 Mandarin’s peeled

4 eggs

1 tsp vanilla extract

1 cup caster sugar

1 1/2 – 2 cups GF SR Flour ( depending on your blend)

1 1/2 cups almond meal

How To Do It:

Preheat oven to 180c and either prepare your cake tin or muffin trays.  Blend the peeled Mandies in the food processor.  If your Mandies are seedless you can add the remaining ingredients to the food processor and combine there, before transferring to your tin or patty pan.  However, mine were not seedless so after blending I strained mine over the top of a large bowl to remove seeds.  Once seeds have been removed add the eggs, vanilla and caster sugar.  Once combined sift the flour over the top and add almond meal.  I made 20 cupcakes that baked for 30 minutes at 180.  If I were doing a cake I would probably adjust the temp to 170 and cook for about 45 mins.

Icing:

1/4 cup coconut oil

1 tsp vanilla extract

2 cups sifted pure icing sugar (approx)

Melt down the coconut oil, then add vanilla, sift over the icing sugar.  Allow coconut oil to come back to room temp before icing, otherwise it will probably go everywhere :/.  You could use a spoon or knife to put icing on or you can pipe it on.

I decided to get a bit flash and put a single mandarin segment on top of each cupcake as well (mostly because I had so many) and managed to used another 3 Mandarines! Happy seasonal baking! 🙂

Gluten Free Lemon Biscuits

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We bought a lemon tree before we had kids, and it has been some what forgotten in the blur of sleepless nights, endless loads of washing and overall joy/fear of being a parent. Needless to say it has bore no fruit.  My husband gave it a very rough pruning and a bit of citrus fertiliser, among other things and hey presto our first fruit!.  Who knew the poor thing just needed some attention :(.  Anyway I wanted to make something featuring our lovely lemons, and came up with some lovely little lemon biscuits.  They have just the right among of tart vs sweetness.  Enjoy:)

Ingredients:

125 butter

1/2 cup caster sugar

1 egg

2 cups GF plain flour

1/2 cup almond meal

zest of 1 lovely lemon

1 tbs lemon juice

1 tsp baking powder

1 tsp bi -carb

How To Do It:

Preheat oven to 180c and line  2 baking trays with baking paper.  Cream together the butter and sugar, then add the egg.  Add the zest and juice of your lovely lemon.  Proceed to sift over the flours and add the almond meal.  You should be able to roll out tablespoons full of mixture and place on baking trays.   Flatten with a fork (or your thumb), and bake for 12-15 minutes.  This mixture gets about 30 cookies depending on how big you want them.  Happy Baking:)

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.

😉