Follow my blog with Bloglovin
Apple and blackcurrant juice has always been one of my favourite juices. I don’t drink juice much any more, but this gluten free and dairy free bread is delicious and easy to make. Similar in texture to banana bread, and baked in a loaf tin, so you can pretend you aren’t really eating cake for breakfast. Win!
Fresh blackcurrants don’t show up at the supermarket very often, but you will sometimes find them at the green grocer. You can replace them with dried currants if necessary. Store in the fridge after it has cooled, and it will last for about 5 days (if you don’t eat it all first).
One cup of fresh blackcurrants or 1/3 cup of dried currants
3 green apples (I used Granny Smith)
2 cups of gluten free self raising flour
2 teaspoon of baking powder
1/2 teaspoon of cinnamon
1 table spoon of brown sugar
1 teaspoon of raw sugar (keep aside to sprinkle on top at the end)
1 cup of soy or rice milk
1 tea spoon of vanilla essence
1/2 cup of nuttelex or oil of your choice
Extra nuttelex to grease loaf tin
Peel and core apple, and slice into 1/2 cm slices. Place in a saucepan with 1/2 cup of water and a teaspoon of nuttelex. Bring to the boil, then simmer with the lid on, at very low heat, for 5 minutes. Turn off heat, and remove the lid so that excess liquid will evaporate.
Preheat oven to 180 degrees
Add flour, baking powder, cinnamon, and brown sugar to a large bowl, and combine.
In a smaller bowl, beat the eggs, milk, vanilla essence and melted nuttelex/oil together.
Make a well in the dry ingredients, pour in the wet ingredients, and mix together well with a spoon. Pour in most of the currants and apples, reserving some to decorate the top. Mix through batter.
Pour mixture into a greased loaf tin. Arrange the remaining apple slices and blackcurrants on top, and then sprinkle all over with the raw sugar.
Bake for 35-40 minutes. Bread is cooked when a knife comes out cleanly from the centre.
I love tapioca. It has such a strange, but comforting, gooey texture. It’s lovely warm, as a porridge, or if you chill it, it sets, a bit like jelly. Best of all, it’s very simple to make!
Today’s version is cold, because today is revoltingly humid (come on sydney, enough already! Summer is OVER!).
1/2 cup of tapioca pearls
1 375g tin of light coconut cream
1 1/2 cups of water
1 tablespoon of the sweetener of your choice (I used stevia, but maple syrup or sugar works)
1 teaspoon of vanilla essence
1/2 cup of fresh raspberries
1 large ripe mango
half a lime
- Place tapioca, coconut cream, water and vanilla into a saucepan. Bring to the boil, then cook on low heat, gently stirring, for about 20 min (pearls will be clear when cooked). Remove from heat, and stir through sweetener and raspberries. The raspberries will fall apart and turn the pudding pink. (This is important, according to my 3 year old).
- Chop the mango flesh and place it in the blender, with a good squeeze of lime. Blend until smooth.
- Alternate layers of pudding and sauce in a jar or ramekin. Chill for at least an hour.
I actually prefer this for breakfast, but let’s face it, anytime is good for pudding!
What’s for Lunch today?
I have left over lamb roast from the weekend. It’s a hot day though, so I thought I’d make a simple salad to go with it. Hmmm… What’s in the fridge? Rocket! Pomegranate! Cucumber! Perfect. Time for a yummy salad.
This is a really easy salad dressing, but it tastes a bit special. I think it goes with just about any salad, but it’s especially nice with rocket or baby spinach.
Gluten, dairy, egg, nut, soy, and legume free. Contains Sesame and Honey.
1 tablespoon of Tahini
1 teaspoon of Honey
1 – 2 teaspoons of lemon juice (depends how tangy you like it. Taste, and add a bit more if needed)
1 tablespoon of water
Put all ingredients in a mug. Beat vigorously with a fork. You can add salt and pepper if you like, but I think it’s flavoursome enough as is. Pour over your favourite salad.
It’s a rainy cold day in Sydney today. A perfect day for baking! We had some friends over today, and one of their children also has allergies. Children with allergies often miss out on sweet treats, so I always try to make something safe and yummy, that everyone can enjoy.
Back in our pre allergy days, I used to love orange and almond cake. Deliciously orangey and moist, with a lovely density from the almonds, I’ve been trying to come up with an alternative for a while.
I first made this cake for our New Years celebration, and tried to cater for all of our families allergies. (There are a LOT of different allergies amongst the children). Baking egg free can be a bit tricky. Puréed fruit, a little extra oil, and some extra baking powder, works as a excellent substitute for egg. This cake is deliciously moist, with a lovely, very slightly bitter, orange flavour.
You’ll need a large bowl, wooden spoon, measuring cups/spoons and blender or stick blender.
Prep time: 1 hour 10 minutes (allow extra time for the cake to cool before icing)
Cooking time: 50 min
Gluten, dairy, nut, soy, legume and egg free. Vegan.
- 1 orange
- 2 cups of gluten free self raising flour
- 2/3 cup of shredded coconut
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cardamom
- 1 teaspoon ground cinnamon
- 1/4 teaspoon of allspice
- 2 teaspoons of baking powder
- 1/2 cup of vegetable or coconut oil
- 2/3 cup of coconut milk
- 1 teaspoon vanilla essence
- 2 teaspoons of orange blossom water
- 2 tablespoons of brown sugar
- dairy free spread for greasing loaf tin
- 2/3 cup of icing sugar
- 2 teaspoons of orange blossom water
- 1 tablespoon of fresh orange juice
- zest of one orange
- Preheat oven to 170 degrees.
- Place orange in a sauce pan, and cover with water. Bring to the boil, and simmer for one hour.
- In a large bowl, sift flour, baking powder, and dried spices. Stir in brown sugar and shredded coconut.
- remove whole cooked orange, and cut in half. Remove seeds, and put in the blender. Add in oil, coconut milk, vanilla essence, orange water and blend until smooth.
- Make a well in dry ingredients, pour in wet ingredients, and mix well with a wooden spoon.
- Pour into greased loaf tin, and bake for 45 – 50 minutes, at 170 degrees. Allow to cool to room temperature.
- Mix icing sugar with orange juice, orange blossom water and zest. Drizzle over cooled cake.
I am cleaning out my studio today. Not my favourite job, but I need some space so I can start doing the layout for my colouring book (tiny bit excited that it’s almost finished).
After working all morning, I need a break, so I’m eating a very yummy muffin, with my favourite T2, French Earl Grey.
Gluten, dairy, nut, and soy free. Contains egg. Serves 12
1 mango (very ripe)
3 ripe bananas
1/2 cup of shredded coconut
1/2 cup of coconut flour
2 tablespoons of white chia seeds
3 tablespoons of coconut oil
1 1/2 cups of gluten free self raising flour
1 teaspoon of baking powder
Preheat oven to 180 degrees
puree bananas, mango and eggs. Stir in chia seeds, and melted coconut oil.
Combine flour, coconut flour, shredded coconut and baking powder. Make a well in the centre.
Pour wet ingredients into dry, and gently combine.
Pour into greased muffin tin.
Bake for 25 minutes.