I’ve had a few people request this recipe, so here it is! This yummy bread is delicious for breakfast. It makes a great alternative to banana bread for those who are sensitive to Amines. You can vary the sweetness according to taste.
Gluten free, wheat free, dairy free, nut free, can be made soy free and egg free
1 medium carrot, peeled and grated
2 green apples, peeled and grated
1/3 cup of melted nuttelex or coconut oil
1 cup of soy milk or other milk substitute
1 teaspoon of vanilla
2 eggs (this recipe will work well for egg allergies as it’s quite moist. Substitute your preferred egg replacement)
2 1/2 cups of gluten free Self Raising flour
2/3 cup of wheat free Oats (I use Bobs Red Mill Uncontaminated Oats). Substitute with the same quantity of rolled quinoa if you can’t tolerate oats)
2 teaspoons of gluten free baking powder
1 teaspoon of cinnamon
1/3 cup of brown sugar (optional)
Preheat oven to 180 degrees
Grease a loaf tin
Mix all dry ingredients together in a large bowl. If you’d like a sweeter loaf, add the brown sugar. It is still nice without, for those with less of a sweet tooth.
Beat the two eggs together in a second bowl. Add vanilla, grated carrot and apples, melted nuttelex and milk to the bowl. Mix with a spoon.
Pour wet ingredients into dry, and mix with a spoon.
Pour into a greased loaf tin, and bake for 45-50 minutes. Loaf is cooked when a knife comes out of the centre clean. This will store for up to a week in the fridge, in an airtight container. I like it best slightly warmed or served at room temperature.
This lovely lemony cake is really quick to make as you don’t need a mixer. It works well as muffins too.
2 cups of Gluten free self raising flour
1/2 cup of caster sugar
2 teaspoons of baking powder
1 cup of soy or other milk
1/2 cup of melted nuttelex or butter
2 eggs, lightly beaten
Zest of 1 lemon
1 cup of fresh blueberries
Lemon Drizzle Icing
2 tablespoons of lemon juice
2/3 cup of icing sugar
Preheat oven to 180 degrees
Combine flour, sugar and baking powder in a large bowl. Make a well in the centre of the bowl.
In a smaller bowl, whisk eggs, milk, nuttelex and lemon together
Pour wet ingredients into the dry. Combine well with a spatula, getting paid if any big lumps in the mixture.
Stir through blueberries
Pour mixture into a greased loaf tin. Bake at 180 for 30-35 min (about 25 minutes for muffins). Cake is cooked when a knife comes out cleaning from the centre.
You can eat it as it is, or make a quick lemon drizzle icing to put on top. Simply combine lemon juice and icing sugar in a small bowl, and pour over the cooled cake. Enjoy with a cup of your favourite tea!
This cake is best stored in the fridge after the first day, as it will spoil more quickly if kept out. Take it out a little before serving, to serve at room temperature.
These are lovely, simple cakes, that you can serve on their own, with icing, or if you want to get a bit fancy, with the caramelised figs. My kids love it with the orange butter cream icing. I kind of like it with both! Boiling the orange takes a little time, but making the cake itself is simple and very quick. A nice treat for a Sunday afternoon!
Gluten, dairy, nut, and egg free. Can be made soy free. Vegan.
1 large orange
sprig of Rosemary
2 cups of gluten free flour
1/2 cup of coconut flour
1/2 cup of olive oil or coconut oil
1 cup of soy milk (or alternative milk. Coconut or rice milk work well)
1/2 cup sugar
1 tablespoon orange blossom water
2 teaspoons of baking powder
1 teaspoon of vanilla essence
Nuttelex for greasing baking tray
half cup of nuttelex
half a cup of icing sugar
1 teaspoon of vanilla essence
zest of an orange
2 teaspoons of nuttelex
1 tablespoon of brown sugar
1 sprig of rosemary
Pinch or salt
Boil the orange and one small Rosemary sprig for 1 hour. Allow to cool. Remove orange. Cut in half to remove any seeds, and then blend orange and Rosemary until smooth.
Combine gluten free free flour, coconut flour, baking powder and sugar in a large bowl
In a smaller bowl, combine Pureed orange, olive oil, vanilla, orange blossom water and soy milk.
Make a well in the centre of dry ingredients. Pour in wet ingredients. Mix gently with a wooden spoon.
Grease patty tin liberally with nuttelex
spoon in mixture until each patty is roughly half full.
Bake for 20 minutes at 170 degrees.
Allow to cool if icing. Can be served warm with caramelised figs.
Place all ingredients in a large bowl, and beat until light and fluffy. Gently spread over cooled cakes.
Add sugar and nuttelex to a small frying pan. Simmer on medium heat, until sugar has completely dissolved, and it starts to thicken a little. Add in half a teaspoon of finely chopped rosemary, and diced figs.
Cook figs in caramel syrup for a couple of minutes.
Pour a little syrup and a couple of figs over the orange cake to serve. You can add a dollop of icing or icecream as well if you like!
This week is Food Allergy Awareness Week, an initiative of Allergy and Anaphylaxis Australia. Food Allergy Awareness Week aims to raise awareness about food allergies, to reduce the risks of life threatening reactions, and help manage emergency situations when they occur.
As many of you would know, my gorgeous little girl, Sylvia, is at risk of anaphylaxis from a variety of foods. In my daughters case, it is dairy, peanuts, treenuts, lentils, chickpeas, lupin, green peas and pork.
What is Anaphylaxis?
Anaphylaxis is a very serious and life threatening allergic reaction. It can happen within minute of being exposed to an allergen, or can be delayed, occurring several hours after ingestion.
Symptoms may include:
Facial swelling, including swelling of the lips and eyes
Reddening of the skin
Hives appearing on the skin
Abdominal discomfort or pain
Strained or noisy breathing
Inability to talk, or hoarseness
Wheezing or coughing
Drop in blood pressure
Pale and floppy (young children)
Treatment require immediate administering of an Adrenalin Autoinjector, and a call to 000 for an ambulance.
Food allergies are stressful for the families of kids with allergies (and for adults with allergies – it’s not just children!). It’s a scary prospect to know that seemingly normal foods, are essentially poison for some people. The current statistics in Australia, are that 1 in 10 children currently have a food allergy. The rates of diagnosis are increasing, so its something all of us need to be conscious of. Chances are, someone you know, your children’s friends, their classmates or siblings will have a serious food allergy.
Lots of people are uncomfortable with school wide bans of particular foods, like peanut butter. I get that food bans are a pain. Truly, I do. Food bans are a permanent situation at our house! I don’t expect that everyone ban all of the foods that Sylvia is allergic to. It is a very hard diet to follow. But if your school requests that you don’t send certain foods, please respect that. The reality is, peanut butter is the HIGHEST cause of food allergy related deaths. Its also messy, sticks to surfaces, and creates a high risk of cross contamination. There’s a very good reason why schools ask parents not to send peanut butter to school! That said, there are lots of foods that can cause anaphylaxis. My daughters most serious reaction was to lentils!
There are lots of other important ways to keep people with food allergies safe, that don’t involve banning foods.
How can you help keep children with allergies safe?
Teach your children not to share food.
Always wash hands after eating
Avoid letting children run around with food, especially at the park, play centres etc. This is where my daughter has had most of her reactions.
Don’t offer food to young children
Don’t offer food as rewards
Be aware of the signs of a serious allergic reaction, and get help if you recognise them.
We are off the the allergy specialist and dietician next week. It will be a tough day, involving at least 50 skin prick tests for Sylvia. She will be in pain, covered in hives, and utterly miserable. We are hoping and praying that her results will improve. Food allergies can be a really tough gig, as a parent, and definitely for Sylvia, who rarely complains (but still looks longingly at all the cakes she cannot eat at parties). So I will take this moment to also give a big shout out to all of the people who make an effort to include her when we visit, to my best mate who always goes out of her way to accommodate us, to the people we love who’ve done anaphylaxis training, and to our family, who have adjusted all of the menus when we get together so that Sylvia can be safe. It means a lot.