Tag Archives: gluten-free

Oh Honey Joy!

It’s been AGES since I wrote on this little ol’ blog of mine. Jeepers! Time flies when you are studying, working et cetera, et cetera. Expect more from me from now on. I need to finish blogging about our holiday which was back in July, oops!

Here is a little present to make up for the silence … made for my belated 30th birthday party tomorrow.

honey joys

Honey Joys
Stolen from Kelloggs

4 cups of cornflakes, I used gluten-free ones
1 tablespoon of honey
1/3 of a cup of raw sugar
90 grams of butter

melted butter, honey, sugar

Melt the butter, honey and sugar together until all melted and bubbly. Add to the cornflakes and stir really well until all are coated. Spoon into party patty-pans and bake at 150 degrees for 10 minutes. Let ’em cool and then scoff!

honey joys in the making

I hope you enjoy your virtual honey joy honey!

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Banana Cake

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I like bananas when they are only just ripe. Too yellow and they taste icky. This means that we always have an abundance of overripe bananas – either in the fruit bowl or in the freezer. Either are great for this cake. I doubled the recipe and made two cakes, because sometimes one just isn’t enough. As usual, this cake would also be delish full of gluten, just swap the flours listed for regular plain flour.

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Gluten-free banana cake
Adapted from CWA Cakes

250 grams of soft butter
1/2 cup of raw sugar
1/2 cup of brown sugar
2 tablespoons of golden syrup
3 eggs
3 overripe bananas
3/4 cup of brown rice flour
1/4 cup of gluten-free plain flour
2 teaspoons of baking powder
3 teaspoons of ground ginger

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Fresh on the left, frozen on the right.

Beat the butter and sugars until light and creamy, then beat in the golden syrup and eggs. Mash the ripe bananas and  them stir through. Add the flours, baking powder and ginger and stir to combine. Perfect!

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Pour into a greased and lined tin, and bake at 180 degrees for around an hour. Mine took 65 minutes. Lick the bowl.

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The ginger makes this beautifully bitey, while still being soft, banana-y and moist. Moist! You can top with cream cheese frosting and walnuts if you so please. Or just eat warm from the oven.

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We did both.

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Banana bread fit for a Coeliac King

Gluten-free banana bread
Adapted from Not Quite Nigella

½ cup quinoa flakes, you could use oats if you didn’t need the bread to be totally gluten-free
1 cup almond meal
½ cup red or brown rice flour
½ cup gluten-free flour
5 teaspoons baking powder
½ cup brown sugar
1 teaspoon ground cinnamon
3 tablespoons honey
3 medium mashed overripe bananas
1 beaten egg
300ml milk
roughly chopped nuts for on top, I used hazelnuts and pistachios

Slap all ingredients into a bowl and mix until combined. The great thing about gluten-free baking is that you don’t have to worry about over or under working the batter – there isn’t any temperamental gluten to upset!

Pour into a greased and lined loaf tin and sprinkle with nuts. Bake for around 80 minutes at 180C, you may need to cover with foil for the last 20 minutes or so if it is getting too brown and still isn’t cooked through. Leave to cool in the tin for 10 minutes before placing on a cooling rack for another 10 minutes before cutting.

You could put nuts into the batter, but I don’t like the texture. Up to you. Enjoy!

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Cupboard cake

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This is a cake that I made up. Daring. It isn’t the prettiest cake I’ve ever made, in fact it is pretty ugly, but rest assured that it tastes darn good!

Chocolate, coconut and banana cake
Adapted from various banana and vegan chocolate cake recipes, using my brain

1 cup coconut flour
1/2 cup quinoa flour
1 cup raw sugar
1/4 cup cocoa
1/2 teaspoon powdered vanilla
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white vinegar
1 1/2 cups water
2 mashed bananas

Mix dry ingredients together, then bung in the wet ingredients and the bananas and stir.

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Spread into a square lined tin and bake at 180 degrees for 40 minutes. Let cool slightly, and top with cream cheese icing. Serve on your prettiest plate to make up for the cake’s knuckled facade.

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