Sorghum “Buttermilk” Scones – gluten, dairy, egg and nut free

It’s a cold, gloomy day in Sydney today. Perfect baking weather! I’ve been playing around with this recipe for a while, and I think I’ve finally nailed it. These scones have the comforting density and softness of a traditional scone, with a subtle buttermilk flavour. They make an awesome afternoon tea, or are great to dip into soup.

You may wonder, why bother with fake buttermilk? The main reason is that it act as as a leavening agent, improving the texture of the scone. This is particularly important when baking with gluten free flours. A higher protein milk is ideal, as the milk needs protein to curdle. I generally use soy, but you can use oat, rice, or a nut based milk, depending on what is safe for you. You can use coconut, but it will not curdle. However, the coconut milk will add richness, and the acidity from the vinegar will still work as a leavening agent.

Ingredients

1 1/2 cups of gluten free flour blend (doesn’t matter which type)
1 1/2 cups of sorghum flour
1 tbsp of baking powder
2 tsp of xanthan gum
1 tbsp of sugar
6 tbsp of dairy free margarine
1 cup of dairy free milk
1 tbsp of apple cider vinegar

Method

  1. Preheat oven to 210 degrees
  2. Add vinegar to the milk, and leave for 10 minutes. The milk will thicken and seperate – totally normal!
  3. Combine the the flour, packing powder, xanthan gum and sugar in a large bowl.
  4. Rub the margarine into the flour, until it resembles bread crumbs (you can use your fingers, or a kitchen aid for this).
    img_0346
  5. Add in the milk mixture, and combine to make a soft dough. If the dough sticks to your fingers, add a little more flour.
  6. Roll out the dough to a thickness of about 2cm.
  7. Cut out the scones with a cookie cutter. A 7cm cookie cutter will make about 12 scones.
    img_0349
  8. Place scones on a baking tray lined with baking paper. Bake for 6 minutes, then turn and bake for another 6 minutes.
  9. Serve warm with the topping of your choice!

img_0353

Lemon and Blueberry Cake (gluten, dairy and nut free)

This lovely lemony cake is really quick to make as you don’t need a mixer. It works well as muffins too.

Ingredients

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.

 

image

Gluten free orange and Rosemary cakes with caramelised figs (vegan)

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.

Ingredients

Cake

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

Icing

half cup of nuttelex
half a cup of icing sugar
1 teaspoon of vanilla essence
zest of an orange

Caramelised Figs

2 teaspoons of nuttelex
1 tablespoon of brown sugar
1 sprig of rosemary
3-4 figs
Pinch or salt
Method

Cake

  1. 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.
  2. Combine gluten free free flour, coconut flour, baking powder and sugar in a large bowl
  3. In a smaller bowl, combine Pureed orange, olive oil, vanilla, orange blossom water and soy milk.
  4. Make a well in the centre of dry ingredients. Pour in wet ingredients. Mix gently with a wooden spoon.
  5. Grease patty tin liberally with nuttelex
  6. spoon in mixture until each patty is roughly half full.
  7. Bake for 20 minutes at 170 degrees.
  8. Allow to cool if icing. Can be served warm with caramelised figs.

Icing

Place all ingredients in a large bowl, and beat until light and fluffy. Gently spread over cooled cakes.

image

Caramelised figs

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!

image

 

Organic Chocolate Crackle Slice

image

The school holidays are here, and it’s the perfect time to get the children into the kitchen. My children love these crunchy treats. They are great as an occasional lunchbox treat, and are very easy to make.

Gluten, dairy, soy, nut, and egg free

Ingredients

3 cups of organic, gluten free puffed rice

2 tablespoons of chia seeds

2 tablespoons of raw cacao powder

2 tablespoons of rice malt syrup

2 tablespoons of coconut oil

one teaspoon of vanilla essence

pinch of salt

Method

combine coconut oil, vanilla and rice malt syrup in a bowl. Microwave for one minute. Stir until coconut oil is melted.

Add cocao, puffed rice and chia seeds. Stir gently until well combined.

Pour mixture into a shallow tray cover with plastic wrap, and firmly press until flat on top. Refrigerate overnight.

Cut into squares to serve.

Golden syrup muesli cookies

My husband has been in hospital this week, and it’s been a hectic week of trips back and forth. It’s surprisingly difficult to find allergy friendly foods in hospital cafeterias. I baked these at the beginning of the week, so I’d have something to munch on. They will easily last at least a week in an airtight container.

gluten, dairy, egg, nut and soy free.

image

Ingredients

1 1/4 cups of gluten free plain flour

1 cup of cornflakes (gluten and dairy free)

1/2 cup of shredded coconut

1/2 cup of rolled quinoa flakes

1 teaspoon of baking powder

1/2 cup of raisins

1/2 teaspoon of ground cinnamon

3/4 cup of nuttelex

2 tablespoons of golden syrup

Method

Preheat oven to 180 degrees

Combine dry ingredients in a large mixing bowl.

Heat nuttelex and golden syrup on the stovetop or microwave for a couple of minutes, until melted. Pour into the mixing bowl.

Stir gently until well combined. Spoon into a muffin tray, and press down lightly with your fingertips.

Bake for about 12 minutes, until golden. Be careful not to over cook, as they will burn easily.