If there is one thing that I have really missed since switching to a gluten-free diet it is a tasty Australian hamburger with the lot. It’s not like I ate them every day, week or month – but when the craving hits there is just nothing like the combination of bacon, beetroot, onions and sauce – magic.
I have to confess that last month I broke down and bought a hamburger at McDonalds Warilla. It was on a day filled with medical appointments and I just caved. I knew what the gluten in the bun would do to me but my restraint had just disappeared. I was riding past the sign for McDonald’s when headed to the car park of Warilla Library when I found myself headed into McDonald’s instead. Despite the fact I knew what previous visits had triggered (stomach cramps, bloating, irritable bowel, discomfort, brain fog etc) I just couldn’t help myself. Sadly the hamburger was very disappointing and I was wishing that it had been a tasty hamburger with the lot.
As I look at the photo I took of the Hamburger with the Lot from Metzi’s Tasty Takeaways it prompted me to make a challenge to all takeaway operators in the Illawarra and readers of this blog
MAKE YOUR OWN GLUTEN-FREE HAMBURGER!
I have found a number of recipes online and online stockists of gluten-free burger buns.
[ Source: About.com – Gluten Free Burger Bun ]
Jamie Oliver's Gluten-Free Carrot Cake
May 26, 2022
Jamie Oliver's famous Gluten Free Carrot Cake is something to be experienced.
I love the addition of ginger and cinnamon. Delicious.
Persons
12
Serving Size
1 Slice
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour, 10 minutes
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.
Jamie Oliver's Gluten-Free Carrot Cake
May 26, 2022
Jamie Oliver's famous Gluten Free Carrot Cake is something to be experienced.
I love the addition of ginger and cinnamon. Delicious.
I love the addition of ginger and cinnamon. Delicious.
Persons
12
Serving Size
1 Slice
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour, 10 minutes
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.
