Citrus, Almond and Polenta Cake

 

Pavlova slice

Hemp Butter

 This is delicious! I spread a thin layer of honey on toast then spread on the hemp butter. Enjoy!

From the book: Amber and Rye by Zuza Zak

Spiced Orange Chocolate Chunk Cookies

While the cooking time for these delicious biscuits is very short, only 10 minutes, make sure you allow time to chill the dough in the fridge for 1 hour before baking.

Makes 4 dozen                                                                                                                               

Ingredients

225g soft butter or dairy-free margarine
300g coconut sugar; if purchased in a block, grate finely or blitz in the food processor until finely ground
1/2 teaspoon fine sea salt
zest of 1 orange
2 eggs, lightly whisked
1 cup (110g) hazelnut or almond meal
1 cup (120g) quinoa flour
1 1/2 cups (210g) fine brown rice flour
1/2 cup (50g) gluten-free cornflour (corn starch)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 
pinch ground cloves
250g dark chocolate, roughly chopped 

     

      Method

      In a large bowl cream the butter, grated coconut sugar and salt with an electric beater, until light and fluffy. 

Add the orange zest and mix, then gradually add the egg, a little bit at a time. Whisking well between additions. 
      
      Add the hazelnut or almond meal, and sift over the remaining flours and spices. Mix to form a soft dough. Stir through the chopped chocolate and chill in the fridge for 1 hour.

Preheat oven to 180 C/350 F and grease trays (this makes many, so depending on how many you want to cook off at once you will need a few trays or rotate them).

Roll mixture into tablespoon sized balls, flatten slightly and place on the trays. The mixture is quite sticky so just dust your hands with extra rice flour if needed.

Bake trays for 10-12 minutes or until lightly golden around the edges. Remove from oven and cool on tray before transferring to a wire rack to cool completely. 

The cookie dough will keep in a covered container in the fridge for up to 1 week,  you can therefore bake off little batches at a time. 



Image and (adapted) recipe from My Darling Lemon Thyme by Emma Galloway

Chocolate Pear Tea Cakes with Rosemary, Olive Oil and Sea Salt

Makes 12 Individual Cakes

Ingredients

Cakes

1 tblsp unsalted butter at room temperature, for greasing the pan

1 cup blanched almond flour

1/2 cup sweet white rice flour (sweet rice flour is made from short grain, glutinous or 'sticky' rice)

1/2 cup gluten free oat flour (I made the flour in the food processor from organic Tasmanian oats)

1/4 cup millet flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine sea salt

1/2 cup rapadura sugar

2 large eggs

1/2 cup whole-milk plain yoghurt

6 tblsp extra-virgin olive oil

2tsp finely chopped rosemary

2/3 cup organic, dark 70-80% chocolate

1 1/2 cups chopped ripe but firm pear


Topping

Pear Pieces

Chocolate chunks

Chopped Rosemary

Coarse sugar, such as demerara or turbinado

Flaky salt (I used Tasmanian sea salt flakes)

Method

To make the cakes, position a rack in the upper third of the oven and preheat to 175 C . Brush the cups and top of a standard 12 cup muffin tin with the softened butter, or use paper liners.

Sift the almond, sweet rice, oat and millet flours together into a medium bowl along with the baking powder, baking soda and salt, adding back any bits that get caught in the sifter. Set aside.

In a large bowl, whisk together the sugar, eggs, yogurt, olive oil and rosemary. Gently stir the flour mixture into the egg mixture until smooth, then fold in the chocolate and pears until evenly distributed.

Divide the batter among the muffin cups, filling them almost to the top. Top each cake with a pear piece, chocolate bits, a few bits of rosemary, a dusting of course sugar and a few flakes of salt.

Bake the cakes until golden on top and a toothpick inserted into the centre comes out clean with a few moist crumbs, 23 -30 minutes. They are still baking from residual heat so let them cool until warm, at least 20 minutes, then release then from the pan and let them cool completely. Extra cakes will keep, airtight at room temperature, for up to 3 days.

Image and recipe taken from: The Alternative Baker by Alana Taylor-Tobin

Stone Fruit Pecan Crumble

A simple and scrumptious crumble.

The unexpected addition of salt in the fruit mixture and in the crumble itself, brings a complexity to the flavour that is quite indescribably delicious  ....

Ingredients

Filling

800g ripe stone fruit (plums peaches and nectarines are all great) pitted and sliced into 1cm wedges

2 tblsp (30ml) pure maple syrup

2 tsp (10 ml) fresh lemon juice

1 tsp arrowroot powder (I use Kuzu)

1/2 tsp ground cinnamon

1/4 tsp fine sea salt





Crumble Topping

1 1/4 cups of raw pecan halves

2 tblsp pure maple syrup

1/4 tsp ground cinnamon

1/4 tsp fine sea salt

Method

1.  Preheat oven to 190 C

2.  Make the Filling:   In a 20cm oven proof dish add the stone fruit, maple syrup, lemon juice,               arrowroot powder, cinnamon and sea salt and lightly toss to combine. Set aside.

3.  Make the Crumble Topping:   In a food processor, combine the pecans, maple syrup, cinnamon       and sea salt. Pulse the mixture until you have a crumbly consistency.

4.  Sprinkle the crumble mixture on the top of the stone fruit. Bake the crumble until the fruit is               tender and the topping has browned, 22 to 25 minutes. Serve warm or at room temperature.


Image and recipe taken from: The First Mess by Laura Wright

Persian Love Cake

A delicious recipe based on one from Gourmet Traveller


Ingredients

360gm (3 cups)       almond meal

220gm  (1 cup)        rapadura sugar

220gm  (1 cup)        coconut or dark brown sugar

120 gm                    unsalted butter

2                              eggs, lightly beaten

250gm                     yoghurt, plus extra to serve

1 tblsp                     freshly grated nutmeg

45gm (1/4 cup)       pistachios, coarsely chopped


Method

1 Preheat oven to 180C. Combine almond meal, sugars. butter and 1tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper lined 26cm- diameter springform pan, gently pressing to evenly cover base.

2. Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes). Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.

Fruit Sponge Slice, GF

Crop Swap 6, Feb. 10th 2018
This is an old recipe so is still in ounces but the cups are metric!


Oven 180C


For a baking dish size cake:


Cream.....6ozs butter and 1.5 cups sugar


Add....3 eggs
          vanilla
          3/4 cup milk
Sift....1.5 cups brown rice flour
          1 cup quinoa flour
          1.5 Tbls cornflour
          5 tspns baking powder (= 2 tspns / cup flour, which is standard to make SR flour)


Mix all together until smooth and creamy. Add a dash more milk if necessary.


Grease a baking dish well and spread the batter to cover the base.


Cover with a single layer of fruit. I used greengage plums but it can be anything.


Bake 40 minutes. Leave to rest half an hour or so before turning out. Dust top with icing sugar before cutting.

Blood Orange / Mandarin & Hazelnut Cake GF

28^th September 2017, Gumboot Girls at mine

I used very thin skinned, deep orange mandarins, with skins so tight they were impossible to peel. This made them perfect for slicing and juicing, for this recipe.

300 gm butter, softened

400 gm caster sugar

Finely grated rind and juice of 2 lemons and 2 blood oranges

255 gm hazelnut meal

165 gm fine polenta

6 eggs

125 gm yoghurt, plus extra to serve

1 cup buckwheat  flour 

Blood orange topping

1 cup caster sugar

½ cup blood orange juice

2 blood oranges, unpeeled, thinly sliced, seeds discarded

• 01
• For blood orange topping, stir sugar and blood orange juice in a saucepan over medium heat until sugar dissolves, add blood oranges slices and simmer until tender (10-15 minutes).
• Set aside to cool, then drain, reserving syrup, and arrange orange slices in the base of a buttered 23cm diameter cake tin lined with baking paper.
• Pour 100ml of the syrup over and set aside.

• 02
• Preheat oven to 180C.
• Beat butter, sugar in an electric mixer until pale (2-3 minutes).
• Combine hazelnut meal and polenta and rinds  in a bowl, add half to the butter mixture and mix on low speed to combine.
• Add eggs one at a time, mixing to combine and scraping down sides of bowl between each addition.
• Add remaining hazelnut meal mixture, juices, yoghurt and flour, and stir gently to combine.
• Carefully spoon mixture into cake tin over oranges and syrup and spread gently to cover evenly, smooth top, then bake until golden and a skewer inserted withdraws clean (50 minutes to 1 hour; cover with foil if cake colours too quickly).
• Set aside to cool briefly (10 minutes), then turn out carefully onto a plate to cool to room temperature.
• Serve with remaining syrup, warmed, and extra yoghurt. It will keep in an airtight container for up to 4 days.

Banana Cake with Salted Honey Pecans

A fabulously delicious recipe from Sally Port. Made for GG’s in Feb. 2017

Ingredients

• 3 large overripe bananas
• 5 large eggs
• 1 tsp heaped baking powder
• 1/2 tsp bicarbonate of soda
• 175 g Almond Meal/Flour
• 75 g Hazelnut Meal/Flour
• 220 g caster sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

SALTED HONEY ROASTED PECANS:

• 1/2 cup pecans
• 1 tbsp honey
• 1/4 tsp sea salt
• 1 tsp boiling water

CINNAMON CREAM CHEESE FROSTING:

• 250 g cream cheese at room temperature,
• 50 g butter at room temperature,
• 100 g icing sugar sifted
• 1 tsp ground cinnamon

Instructions

1. Grease a 20cm/7 inch springform pan and preheat the oven to 180 Celsius (350 Fahrenheit).

2. Place the bananas in a food processor and process until smooth. Add the remaining cake ingredients and process to combine. Pour the batter into the springform pan and bake for 40 minutes to 1 hour. Check the cake after 30 minutes as you may need to cover it with foil to prevent burning before the cake is cooked through. Remove from the oven and let the cake cool completely in the tin before removing.

3. While the cake is cooling keep the oven on at 180 celsius and make the honey roasted pecans. Combine the pecans, honey, sea salt and boiling water in a bowl and mix to combine. Place on a tray lined with baking paper and bake for 15 minutes, stirring about half way through to make sure they are evenly cooked. Remove the tray from the oven and set aside to cool.

4. To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and cinnamon and beat for another 5 minutes, or until pale and fluffy.

5. Spread the frosting over the cooled cake and top with chopped roasted pecans.

Sally's Seed Crackers

Ingredients

• 200g sunflower seeds
• 60g flax seeds
• 100g sesame seeds
• 2 Tbsp. Psyllium Husk
• 500ml water
• 1 tsp. Himalayan sea salt

Instructions

1. Preheat oven to 160 degrees C. Line 2 baking sheets with lightly oiled parchment paper or a silicone sheet.
2. In a mixing bowl, combine all ingredients and leave the mixture to stand until thick and pliable (about 10 minutes).
3. Spread the mixture as thinly as possible on the lined baking sheet (may require 2). The mixture should have no holes or gaps.
4. Bake for 1 hour, turning trays after 30 minutes if browning more on one side. They may need another 15 to 20 minutes until they are nice and really crispy.
5. Remove from oven and leave to cool.
6. Once cool, break into any size you like and store in an airtight container.

Erika's Roomstruif

Ingredients

3 stiffened egg whites

5/8 cup of plain flour

3 egg yolks

 salt

4 tablespoons of sugar

2 tablespoons of melted butter

3/4 cup of milk

Method

Beat egg yolks, sugar, salt, milk and butter.

Add flour and beat until smooth.

Fold in stiffened egg whites.

Warm a large frying pan, add small dollop of butter/oil.

When butter has melted, pour in large ladle of mixture.

Cook pancake until air bubbles appear and start to pop.

Remove pancake from frying pan and place on an oven- proof

plate with the cooked side on the plate.

Place in a warm oven.

Melt another dollop of butter/oil.

Cook another pancake in the same manner, cooking only one side.

( it is best if pancakes are not over cooked, it is much tastier if it is moist.)

Place second pancake on top of the first, again cooked side on the first pancake.

Continue cooking pancakes until the mixture is finished, placing the last pancake

with the uncooked side on top of the last one i.e. cooked side right on top.

Remove the plate from the oven, sprinkle some icing sugar over the top and serve.

Roomstruif is best when quite moist and served as soon as it has been cooked. But not unpleasant when cold either.

Serves 3-4 adults.

Sally's Cardamom + Sea Salt Ganache Tart, GF

This Cardamom + Sea Salt Ganache Tart is a stunning celebration dessert and proves just how EASY making a fructose-free ganache can be!

Ingredients

• 270 ml coconut cream.
• 2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack.
• 1/2 teaspoon pure vanilla powder or 1 teaspoon pure vanilla extract.
• 100 g (85-90% cocoa) chocolate, chopped.
• pinch of sea salt, plus coarse sea salt, to garnish.
• berries, edible petals, activiated buckwheat, to garnish.

Crust

• 1/3 cup coconut oil.
• 1/4 cup rice malt syrup.
• 2 cups shredded coconut.
• 1 tablespoon raw cacao powder.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.

2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of the quiche or tart tin - no need to grease it - so that the mixture's approximately 5 mm thick all over. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.

3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.

4. Strain the coconut cream mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.

5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated buckwheat, if desired.