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...
Recipe: Vegetable Fritters with Smoked Salmon
Notes
You can replace with other vegetables where required
Ingredients
- 5 zucchini, grated
- 3 carrots, grated
- 3/4 cup gluten-free plain flour
- 3 eggs, lightly beaten
- 200g packet smoked salmon slices
Instructions
- In a colander, combine zucchin and 2 tsp salt flakes. Set aside 10 minutes. Using hands, squeeze out as much moisture as possible.
- Place zucchini into bowl with carrot, discarding juices. Add flour and egg. Mix well. Season to taste
- In a large frying pan, heat some oil on medium. Measure 1/2 cup portions of mixture. Cook in 2 batches, flattening, 3-4 mins each side until golden and cooked through. Drain on paper towel.
- Serve with sliced salmon, drizzled with aioli and sprinkled with micro-herbs, if liked.
Matcha Green Tea Latte (Hot or Iced)
Notes
If you find it is powdery, strain it slowly through cotton cloth square or paper towel
Ingredients
- 1 tsp matcha green tea powder
- 2 tsp sugar
- 3 tbsp warm water
- 250ml cold milk or 300ml hot milk
Instructions
- Spoon the matcha green tea powder and the sugar into a mug or cup.
- Add the warm water and mix with a spoon or with a whisk until it is a smooth dark green paste to ensure no lumps form.
- Warm the milk in a small saucepan and pour into the mug until nearly full. Use cold milk for an iced latte.
- Use a whisk to mix the paste and milk together until smooth and light green in colour.
- If you so wish, you can add a few sprinkles of matcha green tea powder on the top for decoration. Or add ice for an extra cold iced latte.
175 gluten-free recipes for fast, delicious meals the whole family will love using the latest must-have kitchen appliance—the air fryer! It’s no secret why the air fryer is the hottest new kitchen appliance—it offers a quick and healthy cooking option for busy families, and its convection power makes it easy...