Posts Tagged ‘gluten free’

This is the latest version of a much varied recipe… the original goal was to make real gingernut biscuits, and then inspired by Hilary that idea was eclipsed by the desire to get as much ginger into a cookie as possible. Buy the freshest ground ginger you can get, spice shops and markets are your best bet. If you can only get hold of the supermarket stuff increase amounts to compensate.

I often make these gluten free and lactose free, just use direct substitution of nuttelex for butter, gluten free flour for real flour etc. They taste pretty much identical gluten and lactose free.

3/4 cup butter
1 1/4 cup sugar
2 eggs
1/4 cup milk
2 cups self raising flour
1/2 tsp salt
2-5 tbsp ground ginger
1 tsp freshly ground nutmeg
1 tsp cinnamon
1 tbsp cacao
100g dark chocolate
small bag of crystallised ginger

Preheat oven on moderate heat.
Cream butter and sugar, whisk in eggs and milk. Sift dry ingredients into bowl and mix well. Break up chocolate, roughly chop crystallised ginger up and fold through.
Drop large dessert spoons of mixture onto trays lined with baking paper and place in oven for 10-15 minutes. They should still be a little soft when done.

Use a metal spatula to transfer onto wire cooling rack, cool, EAT!

Use golden syrup in place of milk.
Omit dark chocolate and cacao and increase amounts of ginger used.
Increase the amount of ginger used, by many many times. 😉


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In making Grapefruit Marmalade I cut a little too much grapefruit up and wondered what to do with it… and this was my answer. Tart little Grapefruit cupcakes.

1 cup of butter
1 cup of brown sugar
3/4 cup of grapefruit juice and finely diced rind
3 eggs
2 cups gluten free self raising flour

Melt butter slightly by placing bowl in sink of hot water. Beat in sugar, eggs and grapefruit. Then gently mix in flour.

Line cupcake trays with paper cases and fill with batter.

Place in medium-hot oven untill done. Turn oven down if they are browning too rapidly, up if they are not browning at all.


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This is my version of red bean porridge or shiruko.

adzuki beans
3 corms star anise
1/4 cup coconut milk
1 tablespoon white sugar

Soak the adzuki beans in water overnight.

Rinse and measure how much adzuki beans you have, add water at about a 3:1 ratio and bring to the boil uncovered at a high heat.

Add star anise and cover. Simmer on low until beans start to fall apart slightly.

Drain off excess water, crush beans up and add coconut milk. Stir over medium heat till bubbling.

Serve with a little sugar and a cup of milky tea.

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My friend Jae gave me this recipe and they’re possibly the best cupcakes ever. Big words, but true. They’re easy to make and the recipe is pretty flexible… oh yeah, and gluten free.

125g butter
180g white chocolate melts
3 lightly beaten eggs
1 cup brown sugar
1 cup gluten free plain flour (any kind)
1/2 cup flaked almonds
1/2 cup diced dried apricots

Preheat oven to 160 degrees.
Melt butter and chocolate in a saucepan over low heat, allow to cool a bit.
Mix in eggs, sugar and flour. Then almonds and apricots.
Spoon into cupcake casings (It seems like a palaver but without it they get stuck in the tray. I think it’s a gluten free flour thing.)
Bake for about 30-40 minutes, allow to cool in tin.

Other ideas:
Instead of diced apricot, sink little chunks of dark chocolate into each cupcake before baking.
Use even more white chocolate then it calls for.
Use even more almonds then it calls for (2/3 cup instead of 1/2 cup)
Use extra dark brown sugar.
Pour into cake pan and bake as a slice instead.

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I like this recipe because it’s so insanely good… but also because it can be both vegan and gluten free. I first made it when I had a comedic amount of bananas and eight dinner guests with complex allergies. It’s best with really ripe bananas in the cake, and eaten still hot from the oven. The recipe originates from this excellent blog.

1/2 cup butter
3/4 cup raw caster sugar or brown sugar
2-3 firmish bananas, peeled and sliced thinly.

1/2 cup butter
1 cup sugar
2 ripe mashed bananas
1 1/3 cups plain flour
2 tsp cinnamon
1/4 tsp bicarb
1/2 cup coconut milk
1 1/2 tsp vanilla essence

Preheat oven to 180 degrees.
Caramel: Over medium heat, melt butter. Add in sugar and stir regularly till caramelised. Don’t be tempted to taste it, caramel burns. Line an oven proof baking dish with baking paper and arrange banana slices in dish, should look a bit like roof tiles. Pour over caramel.
Cake: Cream butter and sugar. Mix in banana, coconut milk and vanilla extract. Then sift in flour and bicarb and stir well. Pour into dish, spreading mixture evenly over banana and caramel. Bake for 40-45 minutes. Check it’s actually cooked the whole way through, it is quite a sticky cake, but it should be firm not wobbly.
Serve hot from the oven or if you want to show off its good looks, let cool for 5 minutes, then flip onto a plate to serve.
Step back while barbarian hordes go into eating frenzy.

Other possibilities:
Replace bananas in the topping with finely sliced pears or apples.
Use gluten free flour instead of normal flour.
If you haven’t any plain flour, use self raising and omit the bi carb.
Use olive oil or nuttelex instead of butter, this will effect the caramel a bit, so amp up the brown sugar.
Replace the coconut milk with milk or bonsoy.
Drain spiced stewed pears and use on top, retaining the liquid to use in place of the milk.

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