Tag Archives: Dessert

Walnut and Carob Banana Cake – GF

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Walnut and Carob Banana Cake – GF
 
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Author:
Recipe type: Dessert
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • ¾ cup Almond flour
  • ¼ cup Coconut flour
  • 2 Tbs Arrowroot flour
  • ½ tsp Himalayan Salt
  • ¾ tsp Baking soda
  • WET INGREDIENTS
  • 2 Eggs
  • 2 ripe Bananas – mashed
  • 2 Tbs Coconut oil
  • ¼ cup Brown Rice Syrup and Maple Syrup
  • ½ cup mixed chopped walnuts and chopped Carob

Instructions
  1. Preheat the oven to 170degree Celsius
  2. In a large bowl put all the dry ingredients and whisk to combine
  3. In another large bowl add all the wet ingredients and whisk to combine (Except the nuts and carob)
  4. Add the wet to the dry and combine with a large metal spoon
  5. Add the walnuts and carob
  6. In a lined loaf tin (lined with parchment/baking paper), pour the mixture
  7. Bake in the centre of a fan forced oven for approx 45min

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This post has been submitted to ‘Fat Tuesday: June 4, 2013′ @ http://realfoodforager.com/ and to ‘Slightly Indulgent Tuesday; 06/04/13 ‘ @ http://simplysugarandglutenfree.com/ and to ‘Allergy-Free Wednesdays Week 70: June 5, 2013‘ @ http://www.thetastyalternative.com

Delectable Chocolate Sponge Cake with Avocado Cacao Frosting – GF, Vegan

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Delectable Chocolate Sponge Cake with Avocado Cacao Frosting – GF, Vegan
 
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This recipe was adapted from ‘The Tasty Alternative’s – Vegan Double Chocolate Cake. It really is a deliciously moist chocolate cake. Spongy and chocolaty. A great combination of gluten free flours to produce a winner! Weighing the flours is recommended. As with all gluten free cakes, they are best eaten on the day that they are made. Otherwise portion off, wrap in cling film and freeze.
Author:
Recipe type: Dessert
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • ½ cup/70g Sorghum flour
  • ½ cup/70g Chickpea flour
  • ⅓ cup/40g Tapioca starch
  • ½ cup/40g raw Cacao powder
  • 1 tsp Baking Soda
  • 1 Tbs + 1 tsp Baking Powder
  • ¼ tsp Xantham gum
  • ¼ tsp Sea salt
  • WET INGREDIENTS
  • ½ cup/125g Maple Syrup
  • ⅔ cup/150g Apple sauce
  • ½ cup/90g Coconut Oil
  • ⅔ cup/130g hot water
  • 1 Tbs Vanilla Extract
  • ½ tsp liquid Stevia
  • FROSTING
  • 2 ripe Avocados
  • ¾ cup raw Cacao powder
  • ½ cup Maple Syrup
  • 10 drops liquid Stevia
  • 2 Tbs Coconut Oil

Instructions
  1. Preheat a fan forced oven to 175degrees Celsius
  2. In a large bowl, sift all the dry ingredients
  3. In another large bowl combine all the wet ingredients and whisk to combine well
  4. Add the dry to the wet and with a large metal spoon, mix to combine. Do not over mix
  5. Pour into a round 9inch cake tin lined with baking/parchment paper
  6. Bake for 20min exactly
  7. Remove and allow to cool completely on a cooling rack
  8. TO MAKE FROSTING
  9. Add all ingredients to a food processor and blend until smooth and creamy
  10. Spread frosting liberally over the cake including the edges
  11. A true crowd winner!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 05/21/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 68: May 22, 2013 ‘ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #41′ @ Vegetarian Mamma and to ‘healthy vegan friday #44′ @ http://veggienook.com

 

 

 

Raw White Chocolate & Cranberry Crispies – GF, Vegan

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Raw White Chocolate & Cranberry Crispies – GF, Vegan
 
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This is a recipe that I found and slightly changed from ‘Jessica’s raw chocolate recipes’ Cookbook by Jessica Fenton. The recipe I slightly adapted was called ‘White Chocolate + Raisin Snaps’. It’s quite rich, sweet and moorish. It’s one of my partner’s favourites!
Author:
Recipe type: RAW, Dessert, Snacks
Serves: 30

Ingredients
  • 100g raw Cacao butter
  • 75g raw Cashew nuts
  • 3 Tbs Xylitol Crystals (Sugar)
  • 1 tsp Vanilla Bean paste or seeds from 3 vanilla pods
  • 2 Tbs Lucuma
  • 150g dried Cranberries
  • 100g Buckwheaties (I used the ones found under ‘Snacks/Fig & Goji Berry Buckwheaties’

Instructions
  1. Melt the Cacao butter gently as you would melting chocolate i.e preferably in a glass bowl that’s sitting over water in a saucepan. The glass bowl should NOT touch the water. Melting should be done just above the lowest setting. The water should not boil but gently simmer.
  2. In a high speed blender, blend the Cashew nuts. If you don’t have a high speed blender like me, then use a food processor. Blend until flour like.
  3. Add all the ingredients except the buckwheaties, cranberries and cacao butter into the food processor and blend.
  4. As the processor is on, slowly pour in the melted cacao butter and blend for 1-2 minutes.
  5. On a baking tray, spread the crushed buckwheaties and cranberries
  6. Pour the mixture over the buckwheaties and cranberries. If your mixture isn’t very runny then you’ll need to combine everything using a metal spoon
  7. Once all is combined, spread flat using the back of the metal spoon
  8. Try to make it one large square or rectangle
  9. Should be approx 1 – 1.5 cm deep
  10. Place in the refrigerator until hard – Overnight would be good, otherwise it should be ready in a few hours
  11. Once its hardened, slide/turn over mixture onto a chopping board
  12. Cut into either bite size pieces or finger length pieces
  13. Store in an airtight container in the fridge
  14. Will last for months… if they last that long

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This post has been submitted to ‘Fat Tuesday: May 7, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/07/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 65: May 7, 2013′ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #39‘ @ Vegetarian Mamma and to ‘Allergy Friendly Mother’s Day‘ @ http://cybelepascal.com and to ‘Raw Foods Thursdays: 5/9/13′ @ http://www.glutenfreecat.com

Chestnut Truffles – GF, Vegan

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Chestnut Truffles – GF, Vegn
 
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These are quiet moorish! I had a can of Chestnut puree sitting in my pantry for a while, and since I bought chestnut flour not that long ago, I thought I’d experiment and make some truffles. What came out was a recipe that I used for three different things. I’ve used this to make truffles, chestnut pudding and cake icing. Although instead of spreading it on top of a cake (which you could), I spread it in the centre by cutting the cake in half. Pure bliss!
Author:
Recipe type: Desserts
Serves: 40

Ingredients
  • 1 can Chestnut puree
  • 10 Tbs Chestnut flour
  • ½ tsp Stevia
  • 4 Tbs Agave
  • 4 Tbs Coconut Oil
  • 6 Tbs non-diary milk
  • 1 ripe Banana
  • 2 tsp Chocolate Extract
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Ginger
  • 1 tsp Vanilla Extract
  • ¼ tsp Sea Salt
  • COATING
  • Coconut flakes
  • Cacao flakes or powder

Instructions
  1. Place the chestnut puree with the bananas in a blender and blend
  2. Add the rest of the ingredients and blend well
  3. Pour mixture into a glass bowl
  4. Place in the freezer for approx 15min
  5. Meanwhile on two plates, spread your choice of coatings. I used coconut and cacao flakes.
  6. You may need to wet your palms with some water in order to roll the truffles; otherwise they will stick to your hands.
  7. Once rolled and coated, place in an airtight container in the fridge.
  8. Best eaten after 24hrs. This will give them time to harden appropriately.
  9. You can however, eat this mixture as a dessert pudding as it’s so delicious on its own, or you can use half the mixture to make truffles and the other half to spread on or in a cake.
  10. I used this mixture as an inside cream to my Blueberry Cake under ‘Desserts’.

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This post has been submitted to ‘#glutenfreefridays #36 ‘ @ Vegetarian Mamma and to ‘Pennywise Platter Thursday 4/18′ @ http://www.thenourishinggourmet.com and to ‘healthy vegan friday #39′ @ http://veggienook.com and to ‘Fat Tuesday: April 23, 2013′ @ http://realfoodforager.com and to Slightly Indulgent Tuesday; 04/23/13  @ http://simplysugarandglutenfree.com

Almond & Cranberry Biscotti – GF, Vegan

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Almond & Cranberry Biscotti – GF, Vegan
 
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These are so easy to make and so delicious. They were practically eaten in one go. Moorish!
Author:
Recipe type: Breakfast, Desserts, Snacks
Serves: 30

Ingredients
  • 1¼ cup Almond flour
  • 1 Tbs Arrowroot starch
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp Sea Salt
  • ¼ tsp Baking soda
  • ¼ cup Maple Syrup
  • ⅛ cup Almond slivers
  • ⅛ cup Almonds – cut into pieces
  • ¼ cup Cranberries

Instructions
  1. Preheat the oven to 170 degrees Celsius
  2. Place all the dry ingredients except for the almonds and cranberries in a food processor
  3. Pour the maple syrup slowly into the food processor as it’s on – 1-2 min
  4. Remove mixture and place into a bowl
  5. Pour over the almonds and cranberries and combine well
  6. Make two logs from the mixture – approx 2cm in diameter
  7. Place on a non-stick baking tray
  8. Make sure they are at least 10cm apart as they will spread whilst baking
  9. Bake for 15min
  10. Turn off oven and allow biscotti to cool completely – next to an open window would be beneficial
  11. Pre-heat the oven to 140 degrees Celsius
  12. Once completely cooled, cut the biscotti into ½ cm thick pieces, preferably on an angle
  13. Lay them on the non-stick baking tray
  14. Bake for a further 25min
  15. Should make anywhere up to 30 pieces

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This post has been submitted to ‘Allergy Free Wednesday #62′ @ http://www.tessadomesticdiva.com and to ‘healthy vegan friday #38′ @ The Veggie Nook and to ‘#glutenfreefridays #35′ @ Vegetarian Mamma and to ‘It’s Allergy Friendly Friday 4/12/13 and 4/19/13!‘ @ http://cybelepascal.com and to ‘Fat Tuesday: April 16, 2013′ @ http://realfoodforager.com/

Blueberry Cake – GF, Vegan

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Blueberry Cake – GF, Vegan
 
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This recipe was slightly adapted from one I found on ‘Gluten Free Goddess’ called Banana-Blueberry Muffin Cake. I cut this cake horizontally in half and used my ‘Chestnut Truffle’ recipe as a centre cream. Absolutely delicious!!
Author:
Recipe type: Dessert
Serves: 12

Ingredients
  • WET INGREDIENTS
  • 3 med ripe Bananas
  • Ener-G Egg Replacer – enough for 3 eggs. Whisk with hot water to make a pudding texture
  • 1 Tbs Vanilla Extract
  • 1 Tbs fresh Lemon juice
  • 1 Tbs Agave
  • 6 Tbs Olive Oil or ¼ Cup
  • 1 Cup Coconut Palm Sugar
  • ½ tsp Stevia
  • DRY INGREDIENTS
  • 1 Cup Buckwheat flour
  • 1 Cup Sorghum flour
  • ½ Cup Potato Starch or Tapioca Starch
  • 1 tsp Baking Soda
  • 1½ tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 tsp Xantham Gum
  • 1 tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • 2 tsp lemon zest
  • 1 punnet frozen blueberries

Instructions
  1. Pre-heat a fan forced oven to 170degrees Celsius
  2. Line a cake tin with baking/parchment paper
  3. In a food processor, blend all the ‘Wet Ingredients’
  4. Pour this mixture into a large mixing bowl
  5. Add the ‘Dry Ingredients’ to the wet (except for the blueberries) and combine using a large metal spoon
  6. Don’t over mix
  7. Fold in the blueberries
  8. Pour into the cake tin
  9. cut off any baking/parchment paper that overflowing over the rim of the cake tin
  10. Bake in the centre of the oven for exactly 50min
  11. Remove; allow to cool for approx 5 minutes then turn over onto a wire rack
  12. Carefully peel off the baking/parchment paper
  13. and all to cool completely
  14. OPTIONAL
  15. Cut the cake horizontally in half
  16. Carefully remove the top layer
  17. Spread some of my ‘Chestnut Truffle’ mixture in the centre evenly (found under Desserts – Chestnut Truffles). This mixture has the consistency of thick cream.
  18. You can spread this mixture over the top then sprinkle it with some raw cacao.
  19. Really delicious.
  20. Enjoy!

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This post has been submitted to ‘Allergy Free Wednesday #62′ @ http://www.tessadomesticdiva.com and to ‘healthy vegan friday #38′ @ The Veggie Nook and to ‘#glutenfreefridays #35′ @ Vegetarian Mamma and to ‘It’s Allergy Friendly Friday 4/12/13 and 4/19/13!‘ @ http://cybelepascal.com and to ‘Fat Tuesday: April 16, 2013′ @ http://realfoodforager.com/

Polenta, Blueberry & Raspberry Muffins with Raw Cashew Icing – GF, Vegan

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Polenta, Blueberry & Raspberry Muffins with Raw Cashew Icing – GF, Vegan
 
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Author:
Recipe type: Desserts, Raw
Serves: 12

Ingredients
  • DRY INGREDIENTS
  • ½ cup Sorghum flour
  • ½ cup Brown rice flour
  • ¼ cup Tapioca starch
  • ¾ cup Polenta – gluten-free
  • 1 Tbs Baking powder
  • 2 Tbs Physillium Husk
  • 1 tsp Himalayan Salt
  • 1.5 tsp ground cinnamon
  • ⅔ cup Xylotol and Coconut Palm Sugar (i put half and half)
  • WET INGREDIENTS
  • 100ml Apple sauce
  • 1 large very ripe banana
  • 2 Tbs Olive Oil
  • ¼ cup non-diary milk
  • 1.5 Tbs Vanilla essence
  • FOLD IN
  • ¾ cup frozen blueberries
  • ¾ cup frozen raspberries
  • ICING
  • ¾ cup Cashew nuts – soaked in filtered water for 1hour
  • ¼ cup filtered water
  • 1.5 Tbs Coconut Oil
  • 2 Tbs Brown Rice Syrup
  • 1 Tbs Vanilla essence
  • Pinch of Himalayan Salt
  • 1 tsp freshly squeezed Lemon juice

Instructions
  1. Preheat the oven to 170 degrees Celsius
  2. Soak the cashews in filtered water for 1 hour
  3. Whisk all the dry ingredients in a large bowl
  4. In another bowl, mash the bananas with a fork then add all the other wet ingredients and combine well
  5. Add the wet to the dry and combine using a spoon
  6. Fold in the berries
  7. Spoon mixture into a muffin tray
  8. Bake in the centre of the oven for approx 16-18min
  9. Remove and allow to cool on a cooling rack
  10. Meanwhile, start making the icing
  11. Strain the cashew nuts
  12. in a food processor add all the ingredients and blend until smooth
  13. Pour into a container and refrigerate for an hour or so – this will thicken the icing
  14. Once the muffins have cooled down, spread the icing on top
  15. Enjoy!

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This post has been submitted to ‘Fat Tuesday: February 11, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 02/12/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 54: February 13, 2013′ @ http://www.thetastyalternative.com and to ‘Healthy Vegan Friday #30′ @ http://veggienook.com and to ‘#glutenfreefridays #27′ @ Vegetarian Mamma.

 

Orange & Apricot Polenta Cake – GF

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Orange & Apricot Polenta Cake – GF
 
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This cake is pretty dense but full of flavour. Great eaten for breakfast with a cup of tea or coffee. You could add syrup over the cake a few minutes after its come out of the oven. To do this, gently melt 13 cup Agave nectar with some water and orange juice. Should be at simmering point. Piece the cake all over with a fork or long thin utensil. Pour the syrup over the top and leave to cool in cake tin.
Author:
Recipe type: Breakfast, Desserts
Serves: 12

Ingredients
  • 200g dried Apricots
  • 200ml Orange Juice
  • 125g non-diary butter
  • 125g Carrots – roughly chopped
  • 150g quick-cook polenta
  • 2 heaped tsp baking powder
  • 3 med eggs – beaten
  • 2 Tbs Agave Nectar
  • 1 tsp vanilla extract
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • 200ml FIltered Water
  • 90g Gluten-free flour – see below for combination
  • GLUTEN FREE FLOUR COMBINATION:-
  • Either use 90g Almond flour
  • OR
  • 40g Sourghum Flour
  • 40g Brown Rice Flour
  • 10g Almond Flour
  • ½ tsp Xanthum gum
  • ½ tsp Baking Soda

Instructions
  1. Pre-heat oven to 180 degrees Celsius
  2. Line a round cake tin with Baking (Parchment) paper – approx 18cm in diameter
  3. Fill a small saucepan with water and boil the carrots until soft
  4. Meanwhile in a pan, add the dried apricots and orange juice and simmer for approx 5 – 10 minutes or until soft and succulent
  5. Remove 8, and chop into small pieces and put to the side
  6. In a food processor, puree the carrots, apricots and any left over juice.
  7. Add the butter, continue to blend
  8. Add all the dry ingredients a spoon at a time
  9. Add the rest of the ingredients and blend until smooth (except for the chopped apricots)
  10. Fold in the chopped apricots
  11. Pour mixture into the cake tin
  12. Bake for approx 35minutes
  13. Let it stand for approx 5 minutes then remove from cake tin and place on a wire rack to cook
  14. OR
  15. Leave in cake tin and pour syrup over as outlined under ‘Summary’ above
  16. Allow to cool
  17. Serve with a ball of ice cream

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This post has been submitted to ‘Allergy Free Wednesday #53′ @ http://www.tessadomesticdiva.com and to ‘#glutenfreefridays#26 ‘ @ Vegetarian Mamma and to ‘healthy vegan friday #29′ @ http://veggienook.com and to ‘Allergy Friendly Friday’ @ http://cybelepascal.com

 

 

Carrot and Apple cake with Walnuts & Cranberries – Vegan

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Carrot and Apple cake with Walnuts & Cranberries – Vegan
 
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What a delicious combination! Dont omit the Orange and Lemon zest. They compliment the cranberries and the overall taste.
Author:
Recipe type: Desserts
Serves: 12

Ingredients
  • DRY INGREDIENTS
  • 2 cups Wholegrain Spelt Four – sifted
  • 1 Tbs ground flaxseeds
  • 2 tsp ground Cinnamon
  • ½ tsp ground Ginger
  • ⅓ tsp Sea Salt
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • 50g Walnuts – cut into pieces
  • 50g Cranberries – soaked in filtered water for approx. 15min, then strained
  • WET INGREDIENTS
  • 1.5 cups of grated Carrots
  • 1.5 cups of grated Apples
  • ½ cup Maple Syrup
  • ¾ cup non-diary milk
  • ⅓ cup Coconut oil
  • 1 Tbs Vanilla essence or extract
  • ½ tsp Apple Cider Vinegar
  • Zest from one non-waxed Lemon
  • Zest from one large Orange

Instructions
  1. Pre-heat the oven to 175 degrees Celsius
  2. Line a loaf or cake tin with baking paper
  3. Sift all the dry ingredients into a large bowl (except cranberries)
  4. Place all the wet ingredients in another large bowl and combine well
  5. Add the wet to the dry and with a large spoon combine
  6. Do not over mix
  7. Fold in the cranberries
  8. Pour mixture into baking tin
  9. Place in the centre of the oven and bake for approx. 1 hour
  10. Test with a knife – skew the centre of the cake. If the knife comes away semi moist to dry, it’s probably ready. You don’t want the knife completely dry as this cake is meant to be moist.
  11. Remove from tin and turn over onto a cooling rack
  12. Allow to coool
  13. Delicious!

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This post was submitted to ‘Fat Tuesday: January 22, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 1/22/13 ‘ @ http://simplysugarandglutenfree.com/ and to ‘Allergy Free Wednesday # 51′ @ http://www.tessadomesticdiva.com and to The Veggie Nook and to ‘Allergy Friendly Friday 1/25/13‘ @ http://cybelepascal.com/

Pumpkin Bread – GF, Vegan

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Pumpkin Bread – GF, Vegan
 
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A very moist bread can be eaten for breakfast with some tea or coffee as it’s not too sweet. If you’d like to make it sweeter, add more palm sugar. This recipe was adapted from www.alisacooks.com Pumpkin Bread recipe.
Author:
Recipe type: Dessert, Breakfast
Serves: 14

Ingredients
  • 1⅓ Cups Brown Rice Flour
  • ¼ Cup Corn flour/starch
  • ½ Cup Tapioca starch
  • ¼ Cup Buckwheat Flour
  • 1 tsp Xanthan Gum
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1½ tsp Pumpkin Spice (See my recipe for this under ‘condiments’)
  • ½ tsp ground Cinnamon
  • ½ tsp sea salt
  • ⅓ Cup Palm Sugar
  • ⅓ Cup Rapadura Sugar
  • 1 Can Pumpkin Puree (or you can make your own, recipe to follow)
  • 2 Tbs Coconut oil
  • ½ Cup Maple Syrup
  • ½ Cup Filtered water
  • 1 tsp Vanilla extract

Instructions
  1. Pre-heat your oven to 175 degrees Celsius
  2. Line a loaf tin with baking paper (cut the top ends of the paper after mixture has been poured in)
  3. In a large bowl, combine the flours, starches, xanthan gum, baking powder/soda, spices and salt.
  4. In another large bowl, combine sugar, pumpkin puree, oil, maple syrup, water and vanilla.
  5. Stir in the flour (dry) mixture into the wet mixture and combine well.
  6. Pour into loaf tin. Cut the top frays of baking paper with a scissors.
  7. Bake in the centre of the oven for approx 45min or until firm and springy to touch
  8. You can insert a sharp knife at this point, if it comes out gooey then you need to leave it in the oven for another 5min, otherwise if it’s slightly wet then it’s ready.
  9. Leave to cool for 2 minutes, then turn over onto a cooling rack and peel away the baking paper.
  10. Leave to cool fully before cutting.
  11. Makes approx 14 slices.

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This post was submitted to ‘Slightly Indulgent Tuesday; 11/20/12 ‘ @ http://simplysugarandglutenfree.com and to ‘Fat Tuesday: Novermber 20, 2012′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #43′ @ http://www.tessadomesticdiva.com and to ‘#glutenfreefridays #15‘ @ Vegetarian mamma and to ‘Allergy Friendly’ @ http://cybelepascal.com