Posts Tagged ‘piece of cake’

Gluten-free hazelnut cake

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.

f4

Ingredients

  • 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

Directions

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.

Gluten-free coconut flour banana bread

So for those who cannot have dairy at the moment I have been hunting for some gluten-free recipes that are dairy free but still are worthwhile and worthy of baking… and here I may have found just the thing – gluten-free coconut flour banana bread. Yes I did add some icing on, mainly to use my new palette knife (!), but that is not part of the original recipe and is not a requirement. This is the first time I have baked with coconut oil and the creamed coconut oil and honey was really really good (I confess I may have licked the spoon). In fact, this is one of the nicest non-chocolate cakes/breads I have ever made! Original recipe found here at Ditch the Wheat.
1412691838

Ingredients
• 6 eggs, separated
• 2 tsp cream of tartar
• ½ cup extra virgin coconut oil
• ¼ cup raw honey
• ½ cup mashed ripe banana (for me that was 1 banana)
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• ½ cup coconut flour, sifted (it weighed 47 grams)
• ½ tsp baking soda
• ¼ tsp sea salt

Instructions
Preheat oven to 350f/175c.
In a bowl combine egg whites and cream of tartar. Whip the egg whites until stiff peaks form.
In a separate bowl cream together coconut oil and raw honey. Do that for a few minutes until it looks like icing. (Lick the spoon).
Add the egg yolks one at a time to the creamed coconut oil and raw honey. Mix until smooth. Add mashed banana, vanilla and cinnamon until mixed.
Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly add the egg yolk mixture to the whipped egg whites. Mixing it until it is combined.
Line a 7 1/2 inch x 3 1/2 inch loaf pan with parchment paper.
Bake for 50-60 minutes until the top is firm to the touch and a toothpick can be inserted and comes out dry.

For the icing I creamed 250 grams cream cheese with 1/3 of a cup of icing sugar and a table spoon of lemon juice.

I froze some slices of this as well and they defrosted perfectly – an all round gluten-free and dairy-free winner!

Gluten-free chocolate truffle torte

I have experimented with quite a few gluten-free chocolate tortes/cakes and I am going to share all of them as they are genuinely all fab! Some are completely grain and nut free, some use almond flour and for others I substitute gluten-free biscuits to make a base. This weekend I made a gluten-free torte to take to the Vaal (and yes a little chilly in winter, this is when Ugg boots do come in rather handy) so no baking required in this instance, just a little whizzing and melting really.

This is decadent (as most of my desserts seem to be) and not for the faint-chocolate hearted but I only create these desserts for special occasions or dinner parties. I believe in everything in moderation. I do eat a very strict healthy diet 99.9% of the time so every now and then it’s time to kick off the shoes and have some chocolate!

I found this recipe in and old issue of Food and Home magazine (September 2007 to be exact).

1405336360

Ingredients

Base

350g biscotti (replace with gluten free option)

150g butter, melted

5ml ground allspice

Filling

250ml fresh cream

500g 70% dark chocolate, finely chopped

Strawberries

250g strawberries

30ml castor sugar

(25ml vermouth per slice – I did not do this step)

To make the base, grind the biscotti/biscuits to coarse crumbs and mix in the butter and allspice. Pat the mixture into a loose bottom tart tin (or cake tin works just as well) and set aside.

For the filling, heat the cream until it comes to a simmer then remove from the heat and pour over the chocolate pieces.

Stir until the chocolate has melted. Allow to cool for 5 minutes before tipping into the tart tin and letting it set in the fridge overnight.

For the strawberries, wash, trim and quarter them. Sprinkle the castor sugar over the mixture and set aside in order for the fruit juices to be released, at least 20 minutes.

To serve, cut the tart into slices and serve with the strawberries. (Serve with a shot of vermouth to be poured over by the quests).

I found it best to take the torte out of the fridge 20 minutes or so before serving to make it easier to slice. One can easily skip the castor sugar and just serve with plain strawberries. In this instance for the biscuit base I used gullón gluten-free cookies with chocolate chips. Manufactured in Spain, these biscuits are also egg and nut free, contain no sugar and use only high oleic sunflower oil. Each biscuit contains 104kj/25kcal.

Girl wants cake!

So it’s Friday afternoon and I feel the need for a cup of tea and a piece of cake or maybe a brownie. This does not happen often but when it does I need to act! Not the easiest thing to track down after lunch, a gluten-free brownie, and due to some current food issues it also needs to be corn and seed free. I like to give myself a challenge.  But never fear the brownie was found and life carried on. I made a quick trip to the Fresh Earth food store in Emmarentia where I quickly had in my sticky hands a chocolate brownie (and maybe an almond square as well) meeting all the food exclusion requirements.  Happy days.

So yes you can have your cake and eat it too!  And I may have grabbed a little bar of vanilla chickpea fudge on the way out – never had this before and bizarrely it tasted like peanut butter (which cannot be a bad thing really).  Made with chickpeas, fresh vanilla and raw organic sugar I nibbled on this for the rest of the weekend – a rather nice smooth and creamy sweet treat!

1404139632

I was actually not alone on the Friday mission – a work colleague (let’s hear it for Natalie)was on the hunt for Life Bake Grain Free Toast  – not for those who cannot eat seeds as the ingredients read linseed, sunflower seeds, pumpkin seeds, water, psyllium husk and sea salt. But for those seeking paleo options she judged this to be delicious – that said always read the small type as “not suitable for celiacs”.

IMG_7261

If you have never been to Fresh Earth they have all kinds of dried and fresh food ( gluten-free, vegetarian, preservative free etc), supplements and vitamins as well as a vegetarian café serving gluten-free and  vegan menu choices   – burgers, wraps, gluten-free pizzas, sandwiches and more… plus a nice range of freshly baked cakes, biscuits and the ever important brownie.  Visit the store at 103 Komatie Road, Emmarantia, Johannesburg.