Today I spent some productive time with Graham from RNR Lifestyles regarding the new website which will go live very soon! We met at The Good Place (Cleveland) – near Coles where The Coffee Shop used to be. Graham ordered Eggs Benedict on gluten-free bread whilst I had a...
As I am very sensitive to gluten I try to avoid foods with wheat and gluten. In recipes, I often switch gluten flour for one of the flours below. If you know of a gluten free flour that isn't listed please email me at aninstantonthelips@gmail.com. I buy my Gluten Free...
I was looking for a new Gluten-Free carrot cake recipe and found this one by Jamie Oliver. I am a big fan of Jamie's and when I baked this cake I was very impressed. “Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea”
Jamie Oliver's Gluten-Free Carrot Cake
I love the addition of ginger and cinnamon. Delicious.
Ingredients
- unsalted butter , for greasing
- 225 g gluten-free self-raising flour , plus extra for dusting
- 2 large free-range eggs
- 125 g soft brown sugar
- 125 ml sunflower oil
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 eating apple
- 200 g carrots
- 1 orange , zest and juice
- 1 handful of sultanas (optional)
- 50 g walnuts , (optional)
- FOR THE ICING
- 75 g unsalted butter , softened
- 100 g icing sugar
- 1 orange , zest only
- 75 g cream cheese
- 50 g walnuts
Instructions
- Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
- Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
- Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
- Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
- Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
My sister and I both have an intolerance of Gluten. For her birthday, her partner made her this Gluten-free Pear and Raspberry cake from It's Not Complicated Recipes and after baking and tasting it I agree - it is delicious and easy to make. This Gluten-Free Pear and Raspberry cake...
New recipe
Ingredients
- 200g dark chocolate, chopped
- 200g butter, chopped
- 1/4 cup (25g) cocoa powder
- 4 Eggs, separated
- 1 1/2 cups (330g) brown sugar
- 200g almond meal
- Cocoa powder, to serve
Instructions
- Preheat oven to 180C. Grease and line the base and sides of a 22cm square cake pan with baking paper.
- Combine the chocolate, butter, cocoa powder and 1/3 cup (80ml) water in a medium saucepan over low heat. Cook, stirring, for 3 mins or until mixture is smooth. Transfer to a large bowl. Add the egg yolks, sugar and almond meal and stir to combine.
- Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add half of the egg white to the chocolate mixture and use a large metal spoon to gently fold to combine. Add the remaining egg white and gently fold to combine. Pour into the prepared pan. Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
- Turn onto a serving platter. Dust with cocoa powder. Cut into pieces.
I was searching for some recipes featuring Matcha (Green tea powder) and found this recipe by The Culinary Jumble. It is gluten-free and features coconut, a nice combination.
Gluten Free Coconut And Matcha Cream Cake
Ingredients
- Cake:
- 100g (7 tablespoons) butter
- 100g (½ cup) sugar
- 2 large eggs
- 1 teaspoon vanilla sugar
- 110g gluten free flour
- 1/2 teaspoon salt
- 2 tablespoons matcha green tea powder
- 1/4 teaspoon baking soda (if your GF blend doesn't already have it)
- 2 tablespoons desiccated coconut
- 2 tablespoons milk
- Topping:
- 250ml (1 cup) whipping cream
- Desiccated Coconut and matcha (to sprinkle)
Instructions
- ~ Pre-heat the oven to 170ºC (325ºF) and grease a small cake tin (mine was an 18cm/6 inch springform).
- ~ Beat the sugar and butter together until fluffy and light. Add the eggs one at a time until well incorporated.
- ~ In a separate bowl, mix the dry ingredients. Add to the wet ingredients a touch at a time. Finally, add the milk just to loosen the batter slightly.
- ~ Pour the batter into the pan and bake for around 30-35 minutes. The cake is ready when an inserted skewer comes out clean. Remove from the oven and allow the cake to cool for a while before removing the springform case. Let the cake cool completely on a wire rack.
- ~ Whip the cream until nice and thick and smother over the top of the cake. Sprinkle as much or as little coconut and matcha as you like. Slice and enjoy!
Another of my favourite stalls at the Cleveland Sunday Markets in Bloomfield St, Cleveland QLD is Revival Food Co. Recently I purchased a Gluten-Free brownie and it was SO good! They also have some delicious "Brain Boost Snack Balls" which are amazing. Each one is GLUTEN FREE – GRAIN FREE...
Tonight I was at the Twilight Makers Market in Raby Bay, Cleveland QLD with my husband Philip. We were feeling hungry and looked at the many Food Trucks in the markets. One food van caught my eye - Jadore Les Crepes. Jadore Les Crepes have a range of crepes and...