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Recipe File: Gluten Free
GF Chocolate Cake
Ingredients:
1 -1/2 cups of GF choc chips
4 eggs
1/2 tsp baking powder
1 cup sugar
540g canned chickpeas, drained and rinsed (lentils work too)
Method:
In a small bowl, melt the choc chips in microwave. Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate. Blend until smooth. Turn into a non-stick single layer cake pan and bake for 45 mins at 180 degrees Celsius or until the knife in the centre comes out clean. The original recipe I found was on the web and contributed by Angie Halten. This recipe is so so delicious and GF
Contributed by Penny Hughes, 8th October 2014
1 -1/2 cups of GF choc chips
4 eggs
1/2 tsp baking powder
1 cup sugar
540g canned chickpeas, drained and rinsed (lentils work too)
Method:
In a small bowl, melt the choc chips in microwave. Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate. Blend until smooth. Turn into a non-stick single layer cake pan and bake for 45 mins at 180 degrees Celsius or until the knife in the centre comes out clean. The original recipe I found was on the web and contributed by Angie Halten. This recipe is so so delicious and GF
Contributed by Penny Hughes, 8th October 2014
Chocolate Sauce
Ingredients:
300ml cream
500g good quality chocolate
Method:
Combine cream and chopped chocolate in a small saucepan. Cook over low heat until the chocolate is melted and the mixture is hot. Can keep in fridge for about 2 weeks.
Note: The xantham gum is optional and is usually used to prevent crumbling in cake and cookie recipes for coeliacs, but I find in this recipe not usually necessary.
Contributed by Tamara Claxton
300ml cream
500g good quality chocolate
Method:
Combine cream and chopped chocolate in a small saucepan. Cook over low heat until the chocolate is melted and the mixture is hot. Can keep in fridge for about 2 weeks.
Note: The xantham gum is optional and is usually used to prevent crumbling in cake and cookie recipes for coeliacs, but I find in this recipe not usually necessary.
Contributed by Tamara Claxton
Double Choc Muffins
Ingredients:
2 cups Gluten Free S.R.Flour
1/4 cup Caster Sugar
1 cup Milk
1 Egg
60g Butter or margarine, melted
1-2tbs Cocoa
1 pkt Choc Chips
1 tsp xantham gum (opt)
Method:
Sift flour twice and then mix all ingredients together till just combined. Spoon into greased muffin pans and cook in a moderate oven (180 deg) 20-25mins. Makes 12-15 muffins. Fantastic to eat as a snack or a dessert with chocolate sauce and cream or ice cream.
Contributed by Tamara Claxton
2 cups Gluten Free S.R.Flour
1/4 cup Caster Sugar
1 cup Milk
1 Egg
60g Butter or margarine, melted
1-2tbs Cocoa
1 pkt Choc Chips
1 tsp xantham gum (opt)
Method:
Sift flour twice and then mix all ingredients together till just combined. Spoon into greased muffin pans and cook in a moderate oven (180 deg) 20-25mins. Makes 12-15 muffins. Fantastic to eat as a snack or a dessert with chocolate sauce and cream or ice cream.
Contributed by Tamara Claxton
Flourless Chocolate Cake
Ingredients:
4 eggs
200g butter,
1 cup caster sugar,
200g dark chocolate.
Method:
Pre-heat oven to 180 degrees. Line cake tin with greaseproof paper. Separate eggs and beat 1/2 cup of sugar into yolks using mixer. Beat egg whites until fluffy. Add remaining sugar and beat till stiff peaks form. Melt butter and chocolate together over hot water, stirring. Pour into egg yolk mixture and fold. Fold in egg whites. Pour mixture into tin and bake 40 minutes in lower third of oven. Cake will collapse due to no flour. Serve with fresh whipped cream, warm or cold. Acknowledgement: 4 Ingredients Cookbook #1.
Contributed by Susan Milgate, 21st August 2009
4 eggs
200g butter,
1 cup caster sugar,
200g dark chocolate.
Method:
Pre-heat oven to 180 degrees. Line cake tin with greaseproof paper. Separate eggs and beat 1/2 cup of sugar into yolks using mixer. Beat egg whites until fluffy. Add remaining sugar and beat till stiff peaks form. Melt butter and chocolate together over hot water, stirring. Pour into egg yolk mixture and fold. Fold in egg whites. Pour mixture into tin and bake 40 minutes in lower third of oven. Cake will collapse due to no flour. Serve with fresh whipped cream, warm or cold. Acknowledgement: 4 Ingredients Cookbook #1.
Contributed by Susan Milgate, 21st August 2009
Flourless Orange and Almond Cake
Ingredients:
2-3 oranges (with unwaxed, unblemished skin as the whole fruit is used)
8 eggs
420g caster sugar
1 teaspoon baking powder
420g ground almonds (almond meal)
Method:
Scrub the oranges well and leave them whole. Put them in a large saucepan with enough water to cover them. Put a small plate on top of the oranges to keep them submerged. Bring to the boil, then reduce the heat and leave to simmer gently for 1 hour until the oranges are very soft. Grease the tin and line the base and sides with a collar of baking paper that extends 2cm (3/4inch) above the top of the tin. Drain the oranges well, then put back in the saucepan and leave until cool enough to handle. Cut each orange into quarters, remove the seeds, then puree in a blender or food processor. Beat the eggs, sugar, baking powder and a pinch of salt until pale and creamy. Beat in the almonds and 420g of the orange puree. Leave for 20 minutes and preheat the oven to 180degreesC. Pour into the tin and bake for 1 hour and 30 minutes until golden brown and a skewer poked into the centre comes out clean. Cool completely in the tin. Makes one 9inch round cake or one 8inch square cake.Will keep in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
Contributed by Emma McMahon, 22nd August 2009
2-3 oranges (with unwaxed, unblemished skin as the whole fruit is used)
8 eggs
420g caster sugar
1 teaspoon baking powder
420g ground almonds (almond meal)
Method:
Scrub the oranges well and leave them whole. Put them in a large saucepan with enough water to cover them. Put a small plate on top of the oranges to keep them submerged. Bring to the boil, then reduce the heat and leave to simmer gently for 1 hour until the oranges are very soft. Grease the tin and line the base and sides with a collar of baking paper that extends 2cm (3/4inch) above the top of the tin. Drain the oranges well, then put back in the saucepan and leave until cool enough to handle. Cut each orange into quarters, remove the seeds, then puree in a blender or food processor. Beat the eggs, sugar, baking powder and a pinch of salt until pale and creamy. Beat in the almonds and 420g of the orange puree. Leave for 20 minutes and preheat the oven to 180degreesC. Pour into the tin and bake for 1 hour and 30 minutes until golden brown and a skewer poked into the centre comes out clean. Cool completely in the tin. Makes one 9inch round cake or one 8inch square cake.Will keep in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
Contributed by Emma McMahon, 22nd August 2009
Flourless Orange Cake
Ingredients:
2 oranges
3 eggs
215g caster sugar
300g almond meal
1 tsp GF baking powder
Syrup
Ingredients:
1 orange
155g caster sugar
Method:
Preheat oven to 170 degrees Celsius. Grease and line 22cm springform pan. Place oranges in saucepan and cover with cold water. Bring to boil over med. heat and cook for 15 or until tender. Drain, and repeat process (will reduce bitterness). Drain, coarsely chop and remove any seeds. Process orange until smooth. Use electric beater to whisk eggs and sugar in bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until combined. Pour into prepared pan. Bake for 1 hour or until skewer comes out clean. Set aside for 15 minutes to cool. Meanwhile, make the syrup. Remove rind from orange (with zester or veggie peeler - discard pith) and cut into thin strips. Juice orange. Place rind in saucepan of boiling water and cook for 5 mins or until soft. Drain, return to pan with juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and syrup thickens. Turn cake onto a serving plate. Gently prick the top with a skewer and spoon over syrup. Cut into wedges to serve.
Contributed by Kathryn, Palmerston, 23rd August 2009
2 oranges
3 eggs
215g caster sugar
300g almond meal
1 tsp GF baking powder
Syrup
Ingredients:
1 orange
155g caster sugar
Method:
Preheat oven to 170 degrees Celsius. Grease and line 22cm springform pan. Place oranges in saucepan and cover with cold water. Bring to boil over med. heat and cook for 15 or until tender. Drain, and repeat process (will reduce bitterness). Drain, coarsely chop and remove any seeds. Process orange until smooth. Use electric beater to whisk eggs and sugar in bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until combined. Pour into prepared pan. Bake for 1 hour or until skewer comes out clean. Set aside for 15 minutes to cool. Meanwhile, make the syrup. Remove rind from orange (with zester or veggie peeler - discard pith) and cut into thin strips. Juice orange. Place rind in saucepan of boiling water and cook for 5 mins or until soft. Drain, return to pan with juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and syrup thickens. Turn cake onto a serving plate. Gently prick the top with a skewer and spoon over syrup. Cut into wedges to serve.
Contributed by Kathryn, Palmerston, 23rd August 2009
Flourless Orange Cake
Ingredients:
2 oranges
3 eggs
1 cup castor sugar
3 cups almond meal
1 tsp gluten free baking powder
Syrup
Ingredients:
1 orange
3/4 cup castor sugar
Method:
Preheat oven to 170C. Brush a 22cm round spring form pan with melted butter and line with baking paper. Place the oranges in a saucepan and cover with cold water. Bring to the boil. Cook for 15 minutes or until tender. Drain and repeat process to reduce peel bitterness. Drain, refresh with cold water and drain again. Coarsely chop the oranges and remove any pips. Place oranges in a food processor and process until smooth. Using an electric mixer, whisk eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and fold until just combined. Pour into pan. Bake for 1 hour or until skewer comes out clean. Cool in pan for 15 minutes. Meanwhile, make syrup by using a zester or peeler or sharp knife to remove the rind and pith from the orange. Cut rind into thin strips and juice orange. Place rind in a saucepan of boiling water and cook for 5 minutes or until rind is soft. Drain and return to pan with orange juice and sugar. Place over a low heat and cook for 2 to 3 minutes or until sugar is dissolved and syrup thickens. Turn cake onto serving plate and gently prick the top with a toothpick a number of turns then spoon syrup over.
Contributed by Kylie, Newport, 24th August 2009
2 oranges
3 eggs
1 cup castor sugar
3 cups almond meal
1 tsp gluten free baking powder
Syrup
Ingredients:
1 orange
3/4 cup castor sugar
Method:
Preheat oven to 170C. Brush a 22cm round spring form pan with melted butter and line with baking paper. Place the oranges in a saucepan and cover with cold water. Bring to the boil. Cook for 15 minutes or until tender. Drain and repeat process to reduce peel bitterness. Drain, refresh with cold water and drain again. Coarsely chop the oranges and remove any pips. Place oranges in a food processor and process until smooth. Using an electric mixer, whisk eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and fold until just combined. Pour into pan. Bake for 1 hour or until skewer comes out clean. Cool in pan for 15 minutes. Meanwhile, make syrup by using a zester or peeler or sharp knife to remove the rind and pith from the orange. Cut rind into thin strips and juice orange. Place rind in a saucepan of boiling water and cook for 5 minutes or until rind is soft. Drain and return to pan with orange juice and sugar. Place over a low heat and cook for 2 to 3 minutes or until sugar is dissolved and syrup thickens. Turn cake onto serving plate and gently prick the top with a toothpick a number of turns then spoon syrup over.
Contributed by Kylie, Newport, 24th August 2009
Fudge Slice
I make this slice almost weekly. This slice is very simple and doesn't use too many expensive ingredients, unlike lots of gluten free recipes that use almond meal which is quite expensive.
Ingredients:
1 cup gluten free SR flour
1 1/4 cup sugar
1/3 cup cocoa
150gms butter/marg melted
2 eggs, lightly whipped
Method:
Mix dry ingredients and then add melted butter and eggs. Mix with wooden spoon. Cook in a greased lamington tin at 180 degrees for 15 - 20 minutes. This goes quite a long way, everyone loves it and no one will even know that it is gluten free.
Contributed by Michelle Graham, 23rd August 2009
Ingredients:
1 cup gluten free SR flour
1 1/4 cup sugar
1/3 cup cocoa
150gms butter/marg melted
2 eggs, lightly whipped
Method:
Mix dry ingredients and then add melted butter and eggs. Mix with wooden spoon. Cook in a greased lamington tin at 180 degrees for 15 - 20 minutes. This goes quite a long way, everyone loves it and no one will even know that it is gluten free.
Contributed by Michelle Graham, 23rd August 2009
Fudgy Date Brownies (Gluten-Free)
Sometimes you want a sweet treat that is actually good for you, and these brownies are just the thing.
Using dates and honey instead of sugar and almond meal instead of flour they are dense and moist and so delicious it will be hard to believe they are actually a healthy treat.
Ingredients:
1 cup pitted Medjool dates
3/4 cup hot water
3/4 cup almond meal
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
3 Tbsp. honey
2 tsp. pure vanilla extract
Pinch of sea salt
Method:
Preheat oven to 170 degrees Celsius. Grease a 20cm square cake tin and line the base with baking paper.
Pour the hot water over the dates in a bowl and allow to sit for 10 minutes. Drain the water from the dates and place the dates in the bowl of a food processor or in a blender. Process the dates until they are smooth, scraping down the sides of the bowl as needed.
Add the almond flour, cocoa powder, honey, vanilla and sea salt to the food processor or blender. Process again until smooth, scraping down the sides of the bowl as needed.
Pour the mixture into the prepared pan and spread evenly.
Bake for 20 minutes, and allow to cool before cutting. Cut brownies into 16 square pieces. Store in an airtight container in the refrigerator for up to 5 days.
Tip of the Day 8th April 2014
Using dates and honey instead of sugar and almond meal instead of flour they are dense and moist and so delicious it will be hard to believe they are actually a healthy treat.
Ingredients:
1 cup pitted Medjool dates
3/4 cup hot water
3/4 cup almond meal
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
3 Tbsp. honey
2 tsp. pure vanilla extract
Pinch of sea salt
Method:
Preheat oven to 170 degrees Celsius. Grease a 20cm square cake tin and line the base with baking paper.
Pour the hot water over the dates in a bowl and allow to sit for 10 minutes. Drain the water from the dates and place the dates in the bowl of a food processor or in a blender. Process the dates until they are smooth, scraping down the sides of the bowl as needed.
Add the almond flour, cocoa powder, honey, vanilla and sea salt to the food processor or blender. Process again until smooth, scraping down the sides of the bowl as needed.
Pour the mixture into the prepared pan and spread evenly.
Bake for 20 minutes, and allow to cool before cutting. Cut brownies into 16 square pieces. Store in an airtight container in the refrigerator for up to 5 days.
Tip of the Day 8th April 2014
Gluten Free Blondies with a Secret
Ingredients:
400 gram can butter beans (drained)
2 eggs
2 tablespoons oil
3 teaspoons coconut essence
2 tablespoons milk
Dry ingredients
150g almond meal
3/4 cup (125g) brown sugar
1 teaspoon baking powder
1 tin crushed pineapple (drained)
½ cup GF SR Flour
icing sugar (optional)
Method:
1.Preheat oven to 170 degrees Celsius. Grease and line a slice tin.
2.Blend butter beans, eggs, oil, coconut essence and milk together. Combine almond meal, brown sugar, baking powder, crushed pineapple and flour. Add wet ingredients to dry ingredients and mix well.
3.Pour into lined slice tin. Bake in preheated oven for 25-30 min, till toothpick comes out clean.
4.Let cool before slicing. Dust squares with icing sugar if wish.
Contributed by Beverley Baines, 22nd May 2013
400 gram can butter beans (drained)
2 eggs
2 tablespoons oil
3 teaspoons coconut essence
2 tablespoons milk
Dry ingredients
150g almond meal
3/4 cup (125g) brown sugar
1 teaspoon baking powder
1 tin crushed pineapple (drained)
½ cup GF SR Flour
icing sugar (optional)
Method:
1.Preheat oven to 170 degrees Celsius. Grease and line a slice tin.
2.Blend butter beans, eggs, oil, coconut essence and milk together. Combine almond meal, brown sugar, baking powder, crushed pineapple and flour. Add wet ingredients to dry ingredients and mix well.
3.Pour into lined slice tin. Bake in preheated oven for 25-30 min, till toothpick comes out clean.
4.Let cool before slicing. Dust squares with icing sugar if wish.
Contributed by Beverley Baines, 22nd May 2013
Gluten Free Chocolate Brownies
I made these for a family afternoon tea ( BIL is gluten-intolerant). Easy and quick to prepare.
Ingredients:
2 cups caster sugar
1/2 cup walnuts
1/2 cup cocoa powder and cocoa powder to dust (I did not bother dusting)
1 teaspoon vanilla extract
1/2 cup potato flour or corn flour (I used cornflour)
1 cup rice bran oil
4 eggs
Method:
1. Preheat oven to 195 degrees Celsius/175 degrees Celsius fan-forced. Grease a 3cm deep 20cm x 30cm (base) lamington pan. Line with baking paper
2. Place sugar, flour, walnuts, cocoa powder, oil, eggs and vanilla in a large bowl. Stir to combine.
3. Pour into prepared pan. Bake for 30 mins. or until a skewer inserted in the centre comes out with moist crumbs clinging. Cool in pan. Cut into 12 pieces. Serve dusted with cocoa.
Contributed by Pamela, 26th September 2012.
Ingredients:
2 cups caster sugar
1/2 cup walnuts
1/2 cup cocoa powder and cocoa powder to dust (I did not bother dusting)
1 teaspoon vanilla extract
1/2 cup potato flour or corn flour (I used cornflour)
1 cup rice bran oil
4 eggs
Method:
1. Preheat oven to 195 degrees Celsius/175 degrees Celsius fan-forced. Grease a 3cm deep 20cm x 30cm (base) lamington pan. Line with baking paper
2. Place sugar, flour, walnuts, cocoa powder, oil, eggs and vanilla in a large bowl. Stir to combine.
3. Pour into prepared pan. Bake for 30 mins. or until a skewer inserted in the centre comes out with moist crumbs clinging. Cool in pan. Cut into 12 pieces. Serve dusted with cocoa.
Contributed by Pamela, 26th September 2012.
Gluten Free Choc Chip Cookies
Ingredients:
3/4 cup cocoa
3 cups icing sugar
1/2 tsp salt
150g chopped chocolate
1-1/2 cups pecans (or walnuts or almonds or hazelnuts)
4 egg whites
Method:
Pre-heat oven to 175 degrees Celsius. Mix all ingredients together until moistened. This may take a few minutes. Form dough. Drop six 1/4 cup lots of dough onto baking paper lined tray - allow room for spreading. Bake for 20 -25 minutes.
3/4 cup cocoa
3 cups icing sugar
1/2 tsp salt
150g chopped chocolate
1-1/2 cups pecans (or walnuts or almonds or hazelnuts)
4 egg whites
Method:
Pre-heat oven to 175 degrees Celsius. Mix all ingredients together until moistened. This may take a few minutes. Form dough. Drop six 1/4 cup lots of dough onto baking paper lined tray - allow room for spreading. Bake for 20 -25 minutes.
Gluten Free Corn, Chive and Ham Rice Cake
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
2½ cups cooked brown rice
100g gluten-free shaved ham, chopped
2 x 125g cans corn kernels, drained, rinsed
2 tablespoons chopped chives
1 cup grated cheese
3 eggs, beaten
Method:
Heat oil in a frying pan on high. Saute onion and garlic until tender. In a large bowl combine onion mixture, rice, ham, corn and chives. Preheat grill. Spray the same frying pan with oil and heat on medium. Add rice mixture, gently pressing down using back of spoon to smooth surface. Sprinkle with cheese. Pour the egg evenly over rice mixture in pan. Cook for 8-10 minutes, loosely covered with foil or lid, until base is golden brown. Place pan under grill. Grill for 4-5 minutes, until golden brown.
Contributed by Megan Bennett, 30th June 2012
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
2½ cups cooked brown rice
100g gluten-free shaved ham, chopped
2 x 125g cans corn kernels, drained, rinsed
2 tablespoons chopped chives
1 cup grated cheese
3 eggs, beaten
Method:
Heat oil in a frying pan on high. Saute onion and garlic until tender. In a large bowl combine onion mixture, rice, ham, corn and chives. Preheat grill. Spray the same frying pan with oil and heat on medium. Add rice mixture, gently pressing down using back of spoon to smooth surface. Sprinkle with cheese. Pour the egg evenly over rice mixture in pan. Cook for 8-10 minutes, loosely covered with foil or lid, until base is golden brown. Place pan under grill. Grill for 4-5 minutes, until golden brown.
Contributed by Megan Bennett, 30th June 2012
Gluten Free Grain Free Carrot Cupcakes
Ingredients:
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
½ tablespoon ground cinnamon
½ tablespoon ginger/nutmeg
3 eggs
2 tablespoons oil
¼ cup honey
1 ½ cups carrots, grated
½ cup pecans, chopped
Method:
In a large bowl, combine almond flour, salt, baking soda and cinnamon In a separate bowl, mix together eggs, oil and honey Stir carrots and pecans into wet ingredients Stir wet ingredients into dry. Scoop a heaping ¼ cup batter into a paper lined muffin pan Bake at 150°C for 18 to 22 minutes Cool and serve. Makes about 10 cupcakes. Can be made egg free using substitute, also tastes great with zucchini instead of carrot.
Contributed by Beverley Baines, 11th March 2014
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
½ tablespoon ground cinnamon
½ tablespoon ginger/nutmeg
3 eggs
2 tablespoons oil
¼ cup honey
1 ½ cups carrots, grated
½ cup pecans, chopped
Method:
In a large bowl, combine almond flour, salt, baking soda and cinnamon In a separate bowl, mix together eggs, oil and honey Stir carrots and pecans into wet ingredients Stir wet ingredients into dry. Scoop a heaping ¼ cup batter into a paper lined muffin pan Bake at 150°C for 18 to 22 minutes Cool and serve. Makes about 10 cupcakes. Can be made egg free using substitute, also tastes great with zucchini instead of carrot.
Contributed by Beverley Baines, 11th March 2014
Gluten Free Surprise Chocolate Raspberry Brownies
Ingredients:
½ cup coconut oil
½ cup honey
2 eggs, lightly beaten
2 cups finely grated zucchini (about 2 medium or 1 large zucchini), not squeezed
1½ tsp GF baking powder
1½ cups GF plain, ‘all-purpose’ flour
½ cup cocoa powder
½ cup brown sugar
½ cup of fresh or frozen raspberries
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm square cake tin with baking paper. In a large mixing bowl, mix the oil, honey and eggs until combined and thick. Add the grated zucchini and mix well. Add the baking powder and mix well. Add the flour, cocoa powder and sugar. Mix until just combined. Gently fold the raspberries into the mixture, being careful not to break them up. Pour the batter into the prepared cake tin. Bake until set, about 30 - 40 minutes, checking after 30 minutes with a skewer. The cake needs to be cooked and set but not over-cooked or it will dry out. Allow to cool in the tin. When cold, cut into squares. This brownie is best served with a dollop of whipped cream, or warm with ice-cream and berries on the side.
½ cup coconut oil
½ cup honey
2 eggs, lightly beaten
2 cups finely grated zucchini (about 2 medium or 1 large zucchini), not squeezed
1½ tsp GF baking powder
1½ cups GF plain, ‘all-purpose’ flour
½ cup cocoa powder
½ cup brown sugar
½ cup of fresh or frozen raspberries
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm square cake tin with baking paper. In a large mixing bowl, mix the oil, honey and eggs until combined and thick. Add the grated zucchini and mix well. Add the baking powder and mix well. Add the flour, cocoa powder and sugar. Mix until just combined. Gently fold the raspberries into the mixture, being careful not to break them up. Pour the batter into the prepared cake tin. Bake until set, about 30 - 40 minutes, checking after 30 minutes with a skewer. The cake needs to be cooked and set but not over-cooked or it will dry out. Allow to cool in the tin. When cold, cut into squares. This brownie is best served with a dollop of whipped cream, or warm with ice-cream and berries on the side.
Gluten Free Tomato Tarragon Chicken
Ingredients:
1 tbsp olive oil
4 single chicken breast fillets
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
200g button mushrooms, halved
1/2 cup white wine
2 x 400g cans crushed tomatoes
1/2 cup chicken stock
1/4 cup fresh tarragon leaves, chopped
Method:
Heat 2 teaspoons of oil in a large frying pan over medium heat. Season chicken with salt and pepper. Cook for 2-3 minutes each side or until browned. Transfer to a plate. Heat remaining oil in pan over medium heat. Cook onion, garlic and mushroom, for 5 minutes or until tender (stirring). Add wine. Cook for 2 minutes or until reduced by half. Add the tomato, stock and tarragon and bring to a simmer. Return the chicken to the pan. Cook for 12-15 minutes until cooked through. Serve with brown rice and steamed green beans.
Contributed by Megan Bennett, 12th February 2013
1 tbsp olive oil
4 single chicken breast fillets
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
200g button mushrooms, halved
1/2 cup white wine
2 x 400g cans crushed tomatoes
1/2 cup chicken stock
1/4 cup fresh tarragon leaves, chopped
Method:
Heat 2 teaspoons of oil in a large frying pan over medium heat. Season chicken with salt and pepper. Cook for 2-3 minutes each side or until browned. Transfer to a plate. Heat remaining oil in pan over medium heat. Cook onion, garlic and mushroom, for 5 minutes or until tender (stirring). Add wine. Cook for 2 minutes or until reduced by half. Add the tomato, stock and tarragon and bring to a simmer. Return the chicken to the pan. Cook for 12-15 minutes until cooked through. Serve with brown rice and steamed green beans.
Contributed by Megan Bennett, 12th February 2013
Greek Almond Biscuits - Gluten Free
Ingredients:
3 cups almond meal
1 cup caster sugar
3 drops almond essence
3 egg whites lightly beaten
1 cup flaked almonds
Method:
1. Preheat oven to 180 degrees Celsius.
2. Combine almond meal, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a firm paste.
3. Roll level tablespoons of the mixture into the flaked almonds, then roll into approx 8cm logs.
4. Press on the remaining almonds.
5. Shape the logs to form crescents.
6. Place on baking paper lined trays and bake for about 15 minutes or until lightly browned. Cool on trays.
Recipe Notes:
You can sprinkle sifted icing sugar over these biscuits if you wish. Can be made a week ahead
This is from www.bestrecipes.com.au Recipe No. 2902
Serves 25
Preparation time - 15 to 30 minutes
I have made these and they are very nice.
Contributed by Pamela, 28th September 2012
3 cups almond meal
1 cup caster sugar
3 drops almond essence
3 egg whites lightly beaten
1 cup flaked almonds
Method:
1. Preheat oven to 180 degrees Celsius.
2. Combine almond meal, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a firm paste.
3. Roll level tablespoons of the mixture into the flaked almonds, then roll into approx 8cm logs.
4. Press on the remaining almonds.
5. Shape the logs to form crescents.
6. Place on baking paper lined trays and bake for about 15 minutes or until lightly browned. Cool on trays.
Recipe Notes:
You can sprinkle sifted icing sugar over these biscuits if you wish. Can be made a week ahead
This is from www.bestrecipes.com.au Recipe No. 2902
Serves 25
Preparation time - 15 to 30 minutes
I have made these and they are very nice.
Contributed by Pamela, 28th September 2012
Middle Eastern Orange Syrup Cake
Ingredients:
4 eggs separated
125g sugar
zest 1 orange
100g ground almonds
2 tsp mixed spice
200ml orange juice
50g extra sugar
1 tbsp orange liqueur (optional)
Method:
Preheat oven to 180C (160C fan forced), grease and line cake tin. Beat egg yolks and sugar until light and creamy mix in zest, spice and almonds. Beat egg whites in separate bowl until soft peaks and fold in gently. Pour into cake tin and bake 45min or until skewer comes out clean. To make syrup place orange juice and sugar in small saucepan and stir until sugar dissolves (stir in liqueur if preferred), bring to boil and reduce to simmer about 5 minutes. Use skewer to prick a number of small holes in top of cake. Pour syrup over and stand for 30 minutes until it absorbs!
Contributed by Hayley Davis, 23rd August 2009
4 eggs separated
125g sugar
zest 1 orange
100g ground almonds
2 tsp mixed spice
200ml orange juice
50g extra sugar
1 tbsp orange liqueur (optional)
Method:
Preheat oven to 180C (160C fan forced), grease and line cake tin. Beat egg yolks and sugar until light and creamy mix in zest, spice and almonds. Beat egg whites in separate bowl until soft peaks and fold in gently. Pour into cake tin and bake 45min or until skewer comes out clean. To make syrup place orange juice and sugar in small saucepan and stir until sugar dissolves (stir in liqueur if preferred), bring to boil and reduce to simmer about 5 minutes. Use skewer to prick a number of small holes in top of cake. Pour syrup over and stand for 30 minutes until it absorbs!
Contributed by Hayley Davis, 23rd August 2009
No-bake Lemon Slice, Gluten Free
This recipe is similar to the no-bake lemon slice made with Marie or Nice biscuits.
Ingredients:
Slice:
half a 415g can condensed milk
125g butter, melted
250g gluten-free cornflakes, crushed
1/2 cup desiccated coconut
1/2 cup shredded coconut
1 tablespoon lemon juice
grated rind of 1 lemon OR mandarin
Icing:
250g pure icing sugar
2 tablespoons butter, melted
2 tablespoons lemon juice
a little hot water
Method:
Mix the slice ingredients well. Press into a lightly greased dish. In a separate bowl, bash the lumps out of the pure icing sugar. Add 2 tablespoons of melted butter and 2 tablespoons of lemon juice. Mix well. Very slowly add a little hot water until the icing is soft enough. Spread over the slice mixture. Refrigerate for a few hours. Cut into fingers.
Note: You can substitute 250g gluten-free rice cookies, crushed, for the gluten-free cornflakes in this recipe.
Contributed by Cath Armstrong
Ingredients:
Slice:
half a 415g can condensed milk
125g butter, melted
250g gluten-free cornflakes, crushed
1/2 cup desiccated coconut
1/2 cup shredded coconut
1 tablespoon lemon juice
grated rind of 1 lemon OR mandarin
Icing:
250g pure icing sugar
2 tablespoons butter, melted
2 tablespoons lemon juice
a little hot water
Method:
Mix the slice ingredients well. Press into a lightly greased dish. In a separate bowl, bash the lumps out of the pure icing sugar. Add 2 tablespoons of melted butter and 2 tablespoons of lemon juice. Mix well. Very slowly add a little hot water until the icing is soft enough. Spread over the slice mixture. Refrigerate for a few hours. Cut into fingers.
Note: You can substitute 250g gluten-free rice cookies, crushed, for the gluten-free cornflakes in this recipe.
Contributed by Cath Armstrong
Orange and Almond Semolina (or Polenta) Cake
Ingredients:
3 oranges
3/4 cup semolina (or polenta which is GF)
1 1/2 cups almond meal
1 tbsp GF baking powder
6 eggwhites
3 egg yolks
1/2 cup honey
blanched almond halves to decorate
Method:
Place whole oranges in saucepan and cover with water. Bring to boil, reduce to simmer and cook for 1 hour. Drain, set aside to cool. Remove the skin and pith from one orange and place it in a food processor with the other 2 whole oranges. Blend until pureed. Preheat oven to 180 degrees Celsius. Combine semolina/polenta, almond meal and baking powder in a bowl. Beat eggwhites until stiff and set aside. In a separate bowl, beat the egg yolks into the honey. Add the almond meal and semolina/polenta mix, then the orange puree. Finally, fold through egg whites. Pour into a greased and lined cake tin. Decorate the top with blanched almonds. Cook for 15 minutes, then reduce oven temperature to 150 degrees Celsius and cook for 75 minutes. Serve with fresh orange segments and yoghurt.
Contributed by Kathryn, Palmerston, 23rd August 2009
3 oranges
3/4 cup semolina (or polenta which is GF)
1 1/2 cups almond meal
1 tbsp GF baking powder
6 eggwhites
3 egg yolks
1/2 cup honey
blanched almond halves to decorate
Method:
Place whole oranges in saucepan and cover with water. Bring to boil, reduce to simmer and cook for 1 hour. Drain, set aside to cool. Remove the skin and pith from one orange and place it in a food processor with the other 2 whole oranges. Blend until pureed. Preheat oven to 180 degrees Celsius. Combine semolina/polenta, almond meal and baking powder in a bowl. Beat eggwhites until stiff and set aside. In a separate bowl, beat the egg yolks into the honey. Add the almond meal and semolina/polenta mix, then the orange puree. Finally, fold through egg whites. Pour into a greased and lined cake tin. Decorate the top with blanched almonds. Cook for 15 minutes, then reduce oven temperature to 150 degrees Celsius and cook for 75 minutes. Serve with fresh orange segments and yoghurt.
Contributed by Kathryn, Palmerston, 23rd August 2009
Raisin and Polenta Cake
Ingredients:
250g unsalted butter
1 cup caster sugar
2 teaspoons vanilla essence
3 eggs, lightly beaten
1 cup raisins
1 cup polenta
1½ cups almond meal
1 teaspoon baking powder
Finely grated rind from 2 lemons
Method:
Preheat oven to 160°C. Line the base and sides of a deep 20cm round cake tin. Place the butter, sugar and vanilla essence in the small bowl of an electric beater. Beat until mixture is light and creamy. Add eggs one at a time, beating between each addition. Transfer to a large mixing bowl. Add the raisins, polenta, almond meal, baking powder and lemon rind. Mix to combine. Spoon mixture into the tin and bake for 1 hour to until skewer comes out clean. Stand on a wire rack to cool. When cold turn out of tin.
Contributed by Emma McMahon, 22nd August 2009
250g unsalted butter
1 cup caster sugar
2 teaspoons vanilla essence
3 eggs, lightly beaten
1 cup raisins
1 cup polenta
1½ cups almond meal
1 teaspoon baking powder
Finely grated rind from 2 lemons
Method:
Preheat oven to 160°C. Line the base and sides of a deep 20cm round cake tin. Place the butter, sugar and vanilla essence in the small bowl of an electric beater. Beat until mixture is light and creamy. Add eggs one at a time, beating between each addition. Transfer to a large mixing bowl. Add the raisins, polenta, almond meal, baking powder and lemon rind. Mix to combine. Spoon mixture into the tin and bake for 1 hour to until skewer comes out clean. Stand on a wire rack to cool. When cold turn out of tin.
Contributed by Emma McMahon, 22nd August 2009
Surprise Chocolate Raspberry Brownies - Gluten Free
Ingredients:
½ cup coconut oil
½ cup honey
2 eggs, lightly beaten
2 cups finely grated zucchini (about 2 medium or 1 large zucchini), not squeezed
1½ tsp GF baking powder
1½ cups GF plain, ‘all-purpose’ flour
½ cup cocoa powder
½ cup brown sugar
½ cup of fresh or frozen raspberries
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm square cake tin with baking paper. In a large mixing bowl, mix the oil, honey and eggs until combined and thick. Add the grated zucchini and mix well. Add the baking powder and mix well. Add the flour, cocoa powder and sugar. Mix until just combined. Gently fold the raspberries into the mixture, being careful not to break them up. Pour the batter into the prepared cake tin. Bake until set, about 30 - 40 minutes, checking after 30 minutes with a skewer. The cake needs to be cooked and set but not over-cooked or it will dry out. Allow to cool in the tin. When cold, cut into squares. This brownie is best served with a dollop of whipped cream, or warm with ice-cream and berries on the side.
½ cup coconut oil
½ cup honey
2 eggs, lightly beaten
2 cups finely grated zucchini (about 2 medium or 1 large zucchini), not squeezed
1½ tsp GF baking powder
1½ cups GF plain, ‘all-purpose’ flour
½ cup cocoa powder
½ cup brown sugar
½ cup of fresh or frozen raspberries
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm square cake tin with baking paper. In a large mixing bowl, mix the oil, honey and eggs until combined and thick. Add the grated zucchini and mix well. Add the baking powder and mix well. Add the flour, cocoa powder and sugar. Mix until just combined. Gently fold the raspberries into the mixture, being careful not to break them up. Pour the batter into the prepared cake tin. Bake until set, about 30 - 40 minutes, checking after 30 minutes with a skewer. The cake needs to be cooked and set but not over-cooked or it will dry out. Allow to cool in the tin. When cold, cut into squares. This brownie is best served with a dollop of whipped cream, or warm with ice-cream and berries on the side.
Yummy 2 Minute Choc Muffin
Ingredients:
3 tbsp LSA (linseed, sunflower, almond mix) from health food store;
2 tbsp Splenda (more or less to taste)
1/2 tbsp cocoa powder (or to taste)
1/2 tsp baking powder
1 large egg
Method:
Mix dry ingredients, then mix in egg plus a little water if necessary to make batter. Spray muffin sized dish/cup lightly with oil spray, add batter and nuke for 2 minutes on high microwave. I make yummy cream cheese topping with cream cheese, Splenda, vanilla and lemon juice, but you could use orange juice to get the flavour you're after.
Contributed by Jenny Flemming, 24th August 2009
3 tbsp LSA (linseed, sunflower, almond mix) from health food store;
2 tbsp Splenda (more or less to taste)
1/2 tbsp cocoa powder (or to taste)
1/2 tsp baking powder
1 large egg
Method:
Mix dry ingredients, then mix in egg plus a little water if necessary to make batter. Spray muffin sized dish/cup lightly with oil spray, add batter and nuke for 2 minutes on high microwave. I make yummy cream cheese topping with cream cheese, Splenda, vanilla and lemon juice, but you could use orange juice to get the flavour you're after.
Contributed by Jenny Flemming, 24th August 2009
Gluten Free Zucchini Brownies
Ingredients:
1½ cups shredded zucchini
1 cup almond butter- but you could use peanut butter instead
1 cup chocolate chips
1/2 cup honey
¼ cup cocoa powder
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
½ tsp allspice
Method:
Preheat oven to 180 degrees Celsius. Grease and line a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.
1½ cups shredded zucchini
1 cup almond butter- but you could use peanut butter instead
1 cup chocolate chips
1/2 cup honey
¼ cup cocoa powder
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
½ tsp allspice
Method:
Preheat oven to 180 degrees Celsius. Grease and line a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.