Gooey Salted Caramel and Coconut Slice

How good is caramel? I love it, and I’m not letting the lack of dairy in our household hold us back! This yummy slice keeps very well in the fridge, and is great for a school lunch box treat (or a hooray! it’s morning tea time treat). I won’t pretend it’s super healthy, but it is super yum!

Ingredients

1/2 cup of dairy free margarine
1 cup of loosely packed brown sugar
2 eggs
1 cup of gluten free self raising flour
1/2 cup gluten free plain flour
1/2 cup desiccated coconut
1/2 cup of soy milk

Salted caramel topping

270ml light coconut milk
2 tablespoons of brown sugar
Pinch of salt

Cream dairy free margarine and sugar until light and fluffy. Add eggs one at a time and mix well.
Fold in sifted flour alternately with milk. Stir in desiccated coconut.

Bake at 180 degrees for 35 minutes (or until cooked).

While slice is cooking, bring coconut milk and brown sugar to the boil, and then simmer on low heat, stirring occasionally for 20 minutes. Add pinch of salt (to taste).

Allow slice to cool. Pour over caramel topping to serve

 

Apple, Carrot and Oatmeal Bread (gluten free, dairy free and nut free)

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

Ingredients

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)

Instructions
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.

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.

 

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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.

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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!

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Gluten and Dairy Free Apple and Blackcurrant Bread

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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).

Ingredients

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)
2 eggs
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.

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