Fresh Earth is one of the best places to spend some time milling around on a Saturday. They have a range of local and imported gluten-free products, plus they produce their own gluten-free bread, cakes and biscuits in their gluten-free bakery. They also have a restaurant with a gluten-free and vegetarian menu. And Fresh Earth is one of the few places I trust to produce 100% gluten-free. This gluten-free hazelnut cake is one of their recipes – find the original here.
- 35 grams cacao powder
- 80ml hot water
- 150 grams dark eating chocolate, melted
- 150 grams butter, melted
- 295 grams brown sugar, firmly packed
- 100 grams hazelnuts, finely ground
- 4 organic eggs, separated
- 25 grams cacao powder, extra
Preheat oven to 180 degrees.
Grease a deep 20cm round cake tine and line with baking paper.
Blend cacao powder with water in a large bowl until smooth.
Stir in melted chocolate, butter, sugar, egg yolks.
Beat egg whites in a separate bowl until at soft peak stage.
Fold into chocolate mixture in two batches.
Pour mixture into cake tin and bake for one hour.
Dust with extra cacao powder. Serve with cream or ice cream and fresh gooseberries, or use what fruit takes your fancy!
Visit Fresh Earth at 103 Komatie Road, Emmarentia, JHB.
Zucchini, courgette, baby marrow… whichever name you choose I love this little green vegetable. Zucchini comes from the Italian word zucchino, while courgette is the French term. Growing up in the UK the term I recall was baby marrow but they all refer to the same green summer squash. But to the recipe. Now I love hummus, but sometimes I am not able to tolerate legumes, and so I was rather thrilled to find this recipe for Roasted Courgette Hummus. Naturally gluten-free of course.
- 500 grams courgettes, cut into chunks
- Oil for roasting
- ¼ cup fresh lemon juice
- ¼ cup tahini
- 2 cloves garlic
- 4 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ tablespoon ground cumin
Preheat oven to 180 degrees.
Toss the courgette in a light coating of oil. Season. Roast until golden brown and soft.
Placed courgette in a food processor along with the remaining ingredients.
Puree until smooth.
Leave to infuse for an hour.
I served this with gluten-free Life Bake Seed Crackers and yes I confess, a small sprinkling of parmesan because it just takes it to another level. I have made this without the tahini and less olive oil and it still tastes great.
This recipe is taken from the Real Meal Revolution, the book made famous Prof by Tim Noakes. I do not follow his diet, nor do I believe there is one diet that fits all. That said I do love a couple of the book’s recipes (noticeably those minus the liberal use of cream and butter). I can tolerate cream and butter in a dessert as a treat, but not in a weeknight’s dinner! As a coeliac also born with lactose intolerance dairy consumption is something I have to manage very carefully, and if I unfortunately do eat some hidden gluten then lactose intolerance kicks in. So no I am not making courgette and garlic gratin with 250ml of cream and 100 grams of butter, but the courgette hummus yes I’ll take that! The origins of hummus seems to be a little murky, the chickpea originating somewhere between the Mediterranean and the Middle East. It is an Arabic word and so it does seem fitting that the best hummus I have ever ever eaten was in Dubai (it was life changing it was that good). But for now until I can return to the Middle East, I will go with this courgette hummus.