Category Archives: food

Gluten and dairy free banana upside down cake …

This is one of the easiest recipes for a cake! And it tastes sooooo good.

upside_down_banana_cake

I made this cake for Saturday’s family lunch – the family loved it!

Recipe courtesy of Bakerita.

Ingredients
Glaze:

4 tablespoons melted coconut oil
½ cup coconut sugar
2 sliced bananas

Batter:
1½ cups mashed banana
3 eggs
⅓ cup almond butter (or nut butter of choice)
3 tablespoons melted coconut oil
⅓ cup coconut flour
½ teaspoon cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon sea salt

Method
1) Preheat the oven to 177ºC (350ºF). Grease a 9” springform pan and place on a rimmed baking sheet lined with baking paper or alfoil.
2) Combine the melted coconut oil and coconut sugar. Spread in the bottom of the prepared pan.

coconut_sugar_and_oil

coconut_sugar_and_oil - mixed

bottom_layer

3) Arrange the banana slices over the coconut sugar. Set aside while you prepare the batter.

sliced_bananas

bottom_layer - bananas

4) In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.

batter_1

batter_2

5) Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.

dry_ingredients

batter

6) Pour the batter into the prepared pan and spread it evenly.

pour_batter

top_layer

7) Bake in the preheated oven for about 40 minutes or until the cake is lightly golden brown. A toothpick inserted into the center should come out clean.

baked

FYI, the photo below is the reason why you need the baking sheet to be covered with baking paper (or alfoil). As the cake is baking, the coconut oil and sugar will ooze (leak) from the bottom of the springform tin.

baking_sheet

8) Remove from oven and allow to cool on a wire rack for about 20 minutes, and then carefully flip out onto a plate.

The aroma that filled my kitchen was just heavenly. The caramelized bananas is the best bit – just saying :) The cake is super moist.

banana_cake

coffee_and_cake

“When a banana gets rotten people love to tell you that you can make banana bread out of it. I have never seen anyone actually do it.” ~ Greg Fitzsimmons

 

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Cinnamon roll coffee cake …

This oh-so-very delicious coffee cake is gluten free, dairy free and very simple to make.

glazed_2

Recipe courtesy of Jay’s Baking Me Crazy.

Ingredients
Cinnamon sugar mixture
1/4 cup coconut sugar
2 teaspoons cinnamon

Coffee cake
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, room temperature
3/4 cup coconut sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup cashew or almond milk (I used almond milk)
1 tablespoon coconut oil (for after baking)
Glaze
1/4 cup coconut butter
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons almond milk
Method
1) Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
2) Make the coffee cake: preheat the oven to 325F (163C) and line a 9″ x 9″ square pan with parchment paper. I used a lined 9.5″ springform pan.
round_cake_tin
FYI, this springform cake tin is the best one that I have used so far. I bought it from Aldi. If you see any in stock it, buy it!
springform cake tin
(I used this guide to convert a square cake tin recipe to a round cake tin recipe.)
3) In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
dry_ingredients
dry_ingredients_mixed
4) In a large bowl, combine the coconut oil and coconut sugar and mix until combined.
coconutoil_coconutsugar
5) Add the eggs, vanilla, and cashew milk and stir until smooth.
wet_ingredients
wet_ingredients - mixed
6) Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
wet_dry
wet_dry - mixed
7) Pour half of the batter into the prepared pan and sprinkle two thirds of the cinnamon sugar mixture on top.
bottom_layer
middle_layer
8) Carefully scoop the remaining batter on top, making sure all the cinnamon sugar is covered.
top_layer
9) Bake for 35 minutes.
10) As soon as it comes out of the oven, take the 1 tablespoon of coconut oil and spread it on top then sprinkle with the remaining cinnamon sugar mixture.
baked
11) While the cake is cooling, make the glaze: in a small bowl, combine the coconut butter, honey, vanilla extract, and almond milk. Mix until smooth and thin enough to drizzle on the cake.
12) Once the cake has cooled, top with glaze.
glazed
4 days later – the cake was just as moist and sweet.
piece_of_cake
“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” ~ Daniel Handler

Gluten and dairy free Oreo peanut butter brownie cupcakes …

Saw them. Liked them. Made them. Chocolate cupcakes. And they’re not just chocolate cupcakes. There’s something inside them … a double stack of Oreo biscuits sandwiched together with peanut butter …

cupcakes_

Yum! I tweaked the original recipe to make them gluten and dairy free. I used 3 different recipes to make these lovely little treats.

I’ve always said that peanut butter and chocolate is the best food combination. This recipe just takes it to a whole new level.

half_cupcake

Let’s get baking …

Oreo and peanut butter stacks
(Recipe inspired by Picky Palate)

Ingredients
24 chocolate sandwich biscuits such as Oreos
1/2 cup natural peanut butter

Method
1) Preheat oven to 180 degrees C and line a 12 muffin tin with cupcake liners.
2) Assemble the biscuit stack. The original recipe uses sandwich cookies like Oreos. I used the Woolworths Free From Creme Choc biscuits which are gluten free, dairy free, lactose free and egg free.

cream_choc_biscuits_

Stack the sandwich biscuits two by two, adding a teaspoon of peanut butter in between each and then one teaspoon on top as well until you have 12 stacks.

bottom_layer

top_layer

final_layer

3) Freeze the stacked biscuits while you make the cupcake batter.

Gluten free and dairy free chocolate cupcakes
The cupcake batter is from a previous recipe that I have shared > gluten free and dairy free chocolate cupcakes.

cupcake_liners

Note: the cupcake batter recipe makes 24 cupcakes so you will have leftover batter to make extra cupcakes without the biscuits.

5) Once you’ve made the cupcake batter, divide it evenly in the muffin tin.

filled

6) Push one cookie stack into each cupcake, peanut butter side down.

biscuits_in_cupcake

7) Bake for 15 minutes, until the cupcakes have set around the biscuits. Cool completely. 

cooked

You can top the cupcakes with a buttercream frosting or leave them as they are. I used leftover buttercream frosting [from my sister-in-law’s Oreo drip cake birthday cake made the week before].

Rebecca_30_cake_blog

Oreo buttercream frosting
(Recipe from Jane’s Patisserie)
Ingredients
300g unsalted dairy free butter, softened
650g icing sugar
154g pack Oreos (I used Woolworths Free From Creme Choc biscuits)
2 – 5 tablespoons whole milk (I used almond milk)

Method
1) Beat the butter with an electric mixer until it is smooth and loose and then add in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
2) In a food processor, blitz the packet of biscuits to a fine crumb, and add into the buttercream.
3) Beat the buttercream again till smooth, and use the milk to loosen it to a smooth consistency.

cupcakes

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Food, food, glorious food …

Apologies for the lack of posts. Life got in the way …

Anyways, I did do some cooking – I just didn’t take my usual step-by-step instructional photos. Below are photos (when I remembered to take them) of some of the dishes with a link to the original recipe.

Corn, capsicum and chilli fritters.
Made with onion, garlic, corn kernels, chickpea flour, capsicum, basil, salt, water and chilli powder. Recipe courtesy of Be Good Organics.

corn_fritters

Easter Bunny fruit platter.
The head is cut from fresh pineapple. The body is tinned sliced pineapple. The eyes are blueberries. The ears and eyes are held in place with toothpicks. Grapes, blueberries, strawberries and pineapple are scattered around the bunny. Inspiration from Pinterest.

easter_bunny_fruit_platter

Cappuccino cups.
Ingredients include vegan chocolate, cashews, coconut cream, maple syrup and coffee. Topped with sugar free Du Chocolat chocolate powder. Recipe adapted from Lazy Cat Kitchen.

cappuccino_cups

Cauliflower rice and sweet potato & chickpea burger with tahini yoghurt. Cauliflower rice courtesy of Cook Eat Paleo. Sweet potato and chickpea burger recipe courtesy of The Sugar Hit. FYI, I made the tahini yoghurt dairy free by using coconut yoghurt instead of greek yoghurt.

cauliflower_rice and sweetpotato_and_chickpea_burger

No bake vegan brownies with chocolate ganache.
Brownies made with walnuts, almonds, dates, cocoa and salt. Ganache made from almond milk, dairy free dark chocolate, coconut oil, icing sugar and salt. Recipe courtesy of Minimalist Baker.

chocolate_ganache_brownies

Marinated portobello mushroom burgers and tuna patties.
Recipe for marinated mushrooms courtesy of All Recipes. Note: my mushrooms were the burger buns. Recipe for the tuna patties courtesy of Food. I used almond meal instead of bread crumbs.

marinated_portobello_mushroom_burger and tuna_pattie

Vegan mozzarella cheese.
Made with nutritional yeast, garlic powder, salt, tapioca (arrowroot) flour, apple cider vinegar, raw cashews and water. Recipe courtesy of It Doesn’t Taste Like Chicken.

vegan_mozzarella_cheese

Turmeric latte.
Ingredients include turmeric, ginger, cinnamon, vanilla, coconut oil, almond milk and black pepper. Recipe courtesy of Paleohacks.

tumeric_latte

Vegan snickers slice.
Made with dates, walnuts, cashews, roasted salted peanuts, vanilla, maple syrup, coconut milk, coconut oil, lemon juice and vegan chocolate. Recipe adapted from Minimalist Baker.

vegan_snickers_slice

Polenta rounds.
Ingredients include water, parmesan cheese, dairy free butter, polenta and vegetable stock. Recipe adapted from Diary of a Ladybird.

polenta_rounds

Apple crumble.
Made with home grown apples, dairy free butter, almond meal, flaked almonds, cinnamon, nutmeg, vanilla, salt and honey. Recipe courtesy of Hemsley and Hemsley.

apple_crumble

Gluten free dairy free pancakes (crepe style).
Ingredients include gluten free plain flour, baking powder, salt, almond milk, dairy free butter, vanilla and egg. Recipe courtesy of Quirky Cooking.

pancakes

“Cooking is like love. It should be entered into with abandon or not at all.” ~ Harriet van Horne

raw vanilla coconut fig slice …

Because of our long hot dry summers (and Mediterranean climate) figs grow very well in South Australia.

My mum has a couple of huge fig trees in her backyard and, without fail, every year there’s always a heavy crop of figs for us (the family) to enjoy. That’s if the birds don’t get to them first!

fig_tree

fig_tree_closeup

One of the joys of growing figs is being able to eat them fresh from the tree! Or better yet – making a dessert with them.

fig_slice

This recipe is courtesy of Secret Squirrel.

Ingredients
Walnut Fig Base
½ cup walnuts
¼ cup almonds
2 tablespoons desiccated coconut
2 tablespoons flax seeds (I used psyllium husk instead)
½ cup dried figs
½ cup medjool dates
½ tablespoon water
½ teaspoon cinnamon

Vanilla Coconut Cashew Cream
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tablespoons maple syrup
½ teaspoon vanilla bean paste

Fresh figs to decorate
10.5cm x 20.5cm loaf tin

Method
1) Walnut fig base – add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.

base_ingredients

base_ingredients_processor

base_ingredients_mixed

2) Line tray with cling film. I used baking paper.
3) Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.

base

4) Put into the freezer to set, whilst you make the vanilla coconut cashew cream.
5) Vanilla coconut cashew cream –  add cashews to a food processor and process for a few minutes.

cashews

cashews_processed

6) With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.

milk_syrup_paste.jpg

7) Keep processing until the mixture becomes very smooth and creamy.

milk_syrup_paste_mixed

8) Add desiccated coconut and pulse to combine.

coconut

coconut_cream

9) Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.

coconut_cream_layer

10) Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving. (Let it defrost for approximately 15 minutes for cream to soften).
11) Decorate with fresh figs, slice carefully with a sharp knife and enjoy this delightful treat with your family and friends.

figs

The family loved the fig slices. They went even so far as to say that it was one of the better desserts that I have made. Big call. But the slices did look amazing (vibrant colours) and the combination of the dried figs in the base and the fresh figs on the top was delicious!

sliced

sliced_

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” ~ Elizabeth David, An Omelette and a Glass of Wine.

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chocolate salami (salame di cioccolata) …

The inspiration for this recipe came last Saturday afternoon when I stumbled upon Season 2 of the Spring Baking Championship TV show on the SBS Food channel. One of the contestants had to use curry powder in her recipe. She decided to make chocolate salami with dried fruits, nuts and curry powder. Whilst watching her bake I wondered if there was a ‘raw’ chocolate salami recipe that I could try – without the curry powder! Later that night Pinterest got a good working over. I pinned that many chocolate salami recipes it wasn’t funny. All I had to do now was to go through the recipes and pick out the one that I could try. I wanted a gluten free, dairy free and vegan recipe. I found a recipe that I could adapt.

This recipe comes from Vera’s Cooking – however I have tweaked it a bit.

The original recipe consists of dates, prunes, walnuts, coconut milk and vegan dark chocolate.

My recipe has dates, cranberries, walnuts, almonds, pistachios and dairy free choc chips. Very easy to make with a delicious result. It’s a little bit whimsical as you can trick your dinner guests into thinking that’s it’s the real thing. A perfect decadent dessert. Serve with a cup of coffee or tea :)

chocolate_salami_1

chocolate_salami_2

Ingredients
1 cup dates, pitted
1/3 cup cranberries
1/4 cup walnuts, chopped
1/4 cup pistachios
1/2 cup almonds
100g dairy free choc chips
Icing sugar, to coat.

ingredients

Note: I doubled the recipe to make 2 chocolate salami logs.

Method
1) Process the dates and the cranberries together in a food processor until well blended. Tip – soaking the dates in hot water for 5 minutes prior to processing will make it easier for the dates to be processed.

dates_cranberries

2) Put the chocolate chips in a heat proof bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth.

choc_chips

melted_choc_chips

3) Process the nuts until they’re well blended.

mixed_nuts

blended_mixed_nuts

4) Add the melted chocolate and mix well until incorporated.

bowl_of_mixture

add_chocolate

mixture

5) Form the mixture into a log on baking paper. (If you double the recipe, like I did, divide the chocolate mixture in half. I went so far as to weigh the mixture – yep, that’s the Virgo in me!)

logs

6) Roll up the logs in cling wrap and twist the ends to seal. Roll back and forth to make the logs evenly round. Refrigerate for about 2 hours.

sealed

refrigerate

7) Remove the cling wrap from the logs then roll them in icing sugar until coated. Leave the logs at room temperature for about 15 minutes before serving!

coated

coated_

8) You can tie the chocolate logs like a real salami with baking string (there are plenty of instructions on YouTube) or just leave it unstrung. Cut into slices and serve. Enjoy! FYI, it’s a great conversation piece.

Here’s the video that I watched to help me string the salami – go to the 3.05 minute mark > Chocolate salami

strung

This recipe is a keeper. You can use whatever you like to replicate the look of the ‘fat’ in the salami so long as you have the binding ingredients like the dates and cranberries.

These will last in the fridge for up to 2 weeks or you can freeze them for up to a month.

I did try another another recipe. This recipe is courtesy of Giada De Laurentiis >> chocolate dessert salami. I substituted the ‘two 5 inch long plain biscotti, coarsely crushed’ with 70g of gluten free Leda Arrowroot biscuits.

leda_arrowroot_biscuits

The logs are slightly  smaller and the slices don’t hold their form when you cut them. The slices are a bit crumbly. However the flavour of chocolate, orange and coffee is to die for. May have to keep practicing this recipe until I get it right ;)

chocolate_salami_3

chocolate_salami_4

“Late on a Friday night, I’m home with my dog drinking chocolate milk and eating salami slices. I need to get my partying under control.”

 

 

deep dish apple pear tart …

I had a few Granny Smith apples that I wanted to use and bake with. I looked for a recipe online. The recipe had to be raw, gluten free and dairy free. I found a recipe – thanks to Pinterest and Sweetly Raw.

apple_pear_tart

The crust is a cashew coconut crust. The filling is apple, pear, dates and cinnamon. The tart is topped with a coconut drizzle.

It makes one deep 8″ tart, or a 9″ tart of regular depth. If you have a regular tart pan (sides about 1″ high), you’ll have some crust and filling leftover for a snack for yourself.

Ingredients
Crust
1 1/3 cups cashews
1 1/3 cups shredded coconut
2 1/2 – 3 tablespoons maple syrup
2 pinches salt
2 tablespoons + 1 teaspoon melted coconut oil

Apple pear filling
4 large apples, peeled, cored, and quartered
2 ripe pears, cored and diced (no need to peel)
4-6 medjool dates
1 teaspoon cinnamon, or to taste
Splash of lemon juice
1/2 teaspoon pure vanilla extract
Pinch of sea salt

Coconut Drizzle
1 tablespoon melted coconut butter
2 1/2 teaspoons hot water
1 teaspoon melted coconut oil
2 drops vanilla stevia

Method
Crust
1) Grind the cashews and coconut into flour in a food processor.

cashews

cashews_coconut

2) Add the remaining ingredients. Process to combine.

remaining_ingredients

3) Press the mixture evenly into a deep 8″ tart pan with removable bottom.

crust

4) Chill in the freezer while making filling.
I put the crust in the fridge and let it chill overnight.

Apple pear filling
1) In a food processor puree 2 of the apples, with the dates, cinnamon, lemon, vanilla and salt until as smooth as possible (stop and scrape the sides down a few times). Transfer to a large bowl.

apples

dates_cinnamon

apple_puree

The food processor wasn’t working for me so I used the stick blender. Worked a treat :)

apple_pureed

2) Pulse the other 2 apples in the food processor until chopped, NOT pureed. Add to the puree.
3) Add the diced pears. Stir all together. Add a bit more chopped apple or pear if the mixture is too wet.

To save on time I chopped the apples and pears at the same time.

apples_chopped

chopped

4) Spread into the tart crust.

filled_tart

Coconut drizzle
1) Stir all ingredients together in a small bowl. Make sure to keep warm or it will cease.
2) Drizzle over the tart.

I served the tart to my family. The tart was enough for 11 people with one piece left over. The family loved it!

leftover

“Good apple pies are a considerable part of our domestic happiness.” ~ Jane Austen