Are you new to Coconut Oil/Butter? In one of my more recent experiments to find a way to ‘tart’ up a very simple gluten free vanilla biscuit I made a chocolate rough frosting. The process is so simple. Combine melted coconut oil, cocoa or cacao powder, rice malt syrup and shredded coconut and mix until you have a thick paste. This mixture will ‘set’ once the coconut oil is allowed to cool. On these warmer days it is best kept in the refridgerator. A fun feel good filling for those of you who don’t want to use dairy or white sugar and who want the added health benefits of coconut oil. Enjoy!
So here is another gluten free cake. I have a gorgeous carrot and pineapple cake recipe that I have been making for a very long time. I love it, but it uses a lot of white sugar. This new gluten free version uses, carrots, tinned pineapple in natural juice, walnuts, coconut flour, gluten free SR flour, eggs, rice malt syrup and olive oil. I made it all in the food processor and then blitzed the “icing”; a combination of coconut oil, shredded coconut, rice malt syrup and vanilla extract. Don’t expect the “icing” to be smooth and runny, it is chunky and not unlike making the topping for a lumberjack cake. I find the coconut oil allows it to combine well and set a little. And as for the extra nuts – I like more colour and crunch, so it has extra topping! You could easily omit this if you are a nut free family.
I am not going to give you the exact recipe, because it wasn’t really exact in any sense of the word. The cake is healthy, gluten free, super moist and dense. I am enjoying the experience of playing with coconut flour – are you?
I want to share with you a great new cake that was first made as cupcakes for afternoon tea, followed by a large dessert cake to feed guests. It is a dark chocolate cake that is gluten free, dairy free and uses honey instead of sugar. The secret ingredient is red kidney beans.
Lorna Jane Clarkson’s blog: Move Nourish Believe has a great recipe for this cake. She calls it Red Kidney Bean Cake, but I did not tell the kids or guests what was the main ingredient, so I just call it a Gluten Free Chocolate Cake. When I made the cupcakes I found that I had no red kidney beans and substituted cannellini beans. I think I got a lighter tastier cake. The dessert cake version called for a simple doubling of the ingredient and around 40 minutes in the oven. Cook until the cake stops wobbling in the centre. And I served it with Greek Yoghurt, perhaps a drizzle of honey and some fresh berries. The original recipe has you making a fondant icing using tofu…. not quite there yet. Enjoy!
I recently ate breakfast at Rebecca’s cafe in Port Fairy. A cafe that really does a great trade in good coffee and a menu that caters to a discerning clientele. “Rebecca” has developed a reputation for amazing cakes and sweet treats that can feed a small army in a single slice. It is all homemade and sourced from great local ingredients, as far as I can tell. But this breaky was such a surprise. Now my Asian roots have made me quite adverse to trying sweet rice dishes – think English rice pudding. But this Gluten Free dish of wild rice porridge at Rebecca’s , served with almonds, sesame seeds, maple syrup and a berry and rhubarb compote was simply stunning. Hearty yes, but not rich or overwhelming. I would love to try this at home so I have found several recipes which all look delicious. May be a weekend treat for the family?
Wild Rice Porridge (version 1)
1/4 cup wild rice – cooked as per packet
1/2 cup brown rice – cooked as per packet
1/2 cup pearl barley
1/2 cup quinoa
1/2 cup oats
1 cup dried fruit eg raisins, chopped dates and cranberries
1/2 cup brown sugar
2 tbls butter
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbls maple syrup to drizzle when served
Place cooked rice and 500mls water together with remaining ingredients into medium saucepan.
Bring to simmer, cover with a lid and cook gently till grains are soft, stir occasionally.
Serve drizzled with Maple Syrup.