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Vegan banana bread

Vegan banana bread
Yields 12
This amazing loaf is an invitation to experiment. Add your own nuts, seeds or try swirling peanut butter or a vegan chocolate spread through the batter. This vegan banana bread recipe has taken some substantial tweaking, but please let me know if you think anything could be improved.
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Gather
  1. 2 tablespoons ground flaxseed
  2. 2 cups gluten free all-purpose flour
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 cup coconut oil, melted
  6. 1/3 cup plant-based milk
  7. 2 tablespoons pure maple syrup
  8. 1/3 cup unsweetened almond milk
  9. 1 1/3 cups mashed old bananas (roughly three medium bananas)
  10. 2 teaspoon pure vanilla extract
  11. 1 cup walnuts, roughly chopped (set some aside to sprinkle on top)
Make
  1. Preheat oven to 160C and line a loaf pan with non-stick baking paper. Sprinkle the flaxseed over 1/3 cup water then let stand for 5 minutes until thickened. Stir to combine and set aside.
  2. In a large bowl whisk together flour, baking soda and salt. Once thoroughly whisked, add the remaining ingredients (including flaxseed) and gently stir with a large wooden until combined. Pour into the prepared pan and top with additional walnuts.
  3. Bake until a skewer inserted in the center comes out clean, 45 to 55 minutes. Let bread cool in pan 15 minutes then remove and let cool completely on a wire rack.
Notes
  1. Replacing dairy with almond milk in baking recipes is straightforward because there is no need to adjust the quantity. Simply replace the amount of cow's milk the recipe calls for the same amount of almond milk.
The Gluten Free Table https://theglutenfreetable.com.au/

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Spiced sweet potato and chickpea salad

Spiced sweet potatoes and chickpea salad
Serves 4
Simple baked sweet potatoes topped with a chickpeas salad and easy as could be harissa yoghurt dressing. Delicious, vibrant, healthy, and naturally gluten free.
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Gather
  1. 2 large sweet potatoes, washed and sliced into wedges
  2. Sea salt
  3. Freshly ground black pepper
  4. 1 teaspoon smoked paprika
  5. 1 teaspoon cumin
  6. 2 tablespoon olive oil
  7. ½ cup plain Greek yogurt
  8. 1 tablespoon harissa paste
  9. 1/2 teaspoon finely grated lemon zest
  10. 1 300g can chickpeas, rinsed and drained
  11. 100 g roasted almond kernels, roughly chopped (set aside a few to serve)
  12. 1/2 cup coriander, roughly chopped
  13. 1/4 preserved lemon, with flesh removed and thinly sliced (like real thin)
  14. 3 tablespoon dukkah
Make
  1. Preheat your oven to 200C. Add the sliced sweet potato to a large mixing bowl then sprinkle over a generous pinch of salt and pepper, and the paprika. Drizzle over 2 tablespoons olive oil, then toss everything together to coat. Spread out into a single layer over a large baking tray, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through then set aside.
  2. Meanwhile, place yogurt in a small bowl; season with salt and pepper then add harissa paste and lemon zest and gently swirl ingredients.
  3. For the simple chickpea salad, combine the chickpeas, almonds, coriander and preserved lemon in a mixing bowl and season with salt and freshly ground back pepper.
  4. To serve, place wedges of roast potatoes on to plates and top with chickpea salad then spoon over harissa yoghurt dressing. Top with additional almonds and dukkah and serve.
The Gluten Free Table https://theglutenfreetable.com.au/

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Vegan Nachos

Vegan Nacho Image
Vegan Nachos
Serves 2
The ultimate vegan nachos with cashew sour cream, walnut crumble and a load of irresistible toppings. They're that bloody good that everybody will want to get in on the action.
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Walnut crumble
  1. 1 cup raw walnuts
  2. 1/2 cup sundried tomatoes, soaked in boiling water
  3. 1 tbs smoked paprika
  4. 1 tsp cumin
  5. 1/2 tsp chilli powder
  6. 1 tsp garlic powder (or 1 garlic clove crushed)
  7. Salt and pepper, to season
Cashew sour cream
  1. 1 cup raw cashews, soaked overnight
  2. 1/2 teaspoon sea salt
  3. 2 teaspoons apple cider vinegar
  4. 1 tablespoon lemon juice
Nachos
  1. 2 chopped tomatoes, deseeded
  2. 1/2 red onion, finely sliced
  3. 1 cup corn kernels, fresh or canned
  4. 2 avocados, finely sliced
  5. Green chilli, finely sliced
  6. 1/4 cup fresh coriander
Make
  1. For the walnut crumble, combine all ingredients in a blender and pulse until crumbly in texture. Don’t be tempted to over blend the mixture, as you’d end up with paste. Go slow and steady with your pulsing.
  2. For the cashew sour cream, drain nuts and place in blender along with 1/4 cup cold water, salt, apple cider vinegar and lemon juice. Puree until smooth and creamy, adding more water in required, then refrigerate in an airtight container until ready to use.
  3. Meanwhile, heat a large non-stick pan over medium heat and add the corn kernels along with a dash of salt. Cook for 10 to 12 minutes until corn starts to char, stirring occasionally. Set aside.
  4. To assemble the nachos, arrange corn chips in two medium bowls topping with the walnut crumble, tomato, onion and corn. Add a few more corn chips then add the avocado, chilli and coriander; liberally drizzle with the cashew sour cream to finish.
The Gluten Free Table https://theglutenfreetable.com.au/

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Blistered Corn and Tomato Salad

Blistered Corn and Tomato Salad
Blistered Corn and Tomato Salad
Serves 4
A delicious vegan twist on a classic roasted corn salad - this one is made with roasted tomatoes and drizzled with a thick coriander dressing.
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For the salad
  1. 1 cup cooked and cooled quinoa or brown rice
  2. 500 gm cherry tomatoes
  3. 2 tablespoons extra-virgin olive oil
  4. Corn kernels, from 2 corn cobs
  5. Garlic clove, peeled
  6. 2½ cups, finely chopped baby kale
  7. 3/4 cup chopped coriander
  8. 1/3 cup roast almonds, roughly chopped
  9. Sea salt and freshly ground pepper, to taste
For the dressing
  1. Dressing
  2. 1/2 avocado
  3. 1 lime, juiced
  4. 1/2 cup coriander
  5. 1/2 tablespoon olive oil
  6. 1 clove garlic
  7. Freshly ground pepper
Make
  1. For the dressing, puree all ingredients in a blender or food processor until smooth. Adjust seasonings if necessary.
  2. For the salad, preheat oven to 200C then toss tomatoes in 1 tablespoon of oil and arrange on a baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to break down, 20–25 minutes. Set aside to cool.
  3. Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat. Add the corn and a whole garlic clove and a pinch of salt. Cook until corn is browned well and charred in spots - about 5 minutes. Remove and set aside to cool (discard garlic).
  4. In a large bowl, combine the quinoa, corn, tomatoes, kale, and coriander. Add the almonds, coat with dressing and toss to serve.
Notes
  1. The tomato and corn can be prepared a day before - for super quick assembly on the day.
The Gluten Free Table https://theglutenfreetable.com.au/

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Carrot Cake

Carrot Cake
Carrot Cake
Serves 12
An incredibly moist carrot cake recipe with an ultra-creamy cream cheese frosting.
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Prep Time
40 min
Cook Time
50 min
Prep Time
40 min
Cook Time
50 min
For the carrot cake
  1. 375 g (2 1/2 cups) gluten free all purpose flour
  2. 3 teaspoons mixed spice
  3. 2 teaspoons baking powder
  4. 1 1/2 teaspoons baking soda
  5. 11/2 teaspoons salt
  6. 4 eggs, at room temperature
  7. 330 g (1 1/2 cups) caster sugar
  8. 375 ml (1 1/2 cups) vegetable oil
  9. 400 g (2 1/2 cups) grated carrot
  10. 40 g (/1 cup) walnut pieces, roughly chopped
For the cream cheese frosting
  1. 125 g (1/2 cup) unsalted butter, softened
  2. 125 g (1 cup) icing (confectioners’) sugar, sifted
  3. 500 g cream cheese, softened
For the carrot cake
  1. Preheat the oven to 180C and grease and line the base and sides of a 23 cm spring-form cake tin with baking paper. Sift together the flour, mixed spice, baking powder, bicarbonate of soda and salt then set aside.
  2. In a second bowl, use an electric mixer to whisk the eggs, caster sugar and oil until frothy. In another bowl combine the grated carrot and walnuts. Add in the egg, sugar and oil mixture. Mix thoroughly then fold in all the sifted dry ingredients.
  3. Pour into the prepared tin. Bake for 50 minutes, or until a skewer inserted into the middle of the cake comes out squeaky clean. Leave to cool in for 10 minutes, before turning out onto a wire rack to cool entirely.
For the cream cheese icing
  1. Use an electric mixer to beat the butter, cream cheese and icing sugar until pale and creamy. Ice the cake with cream cheese icing and serve.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Zucchini and Mint Fritters

Zucchini and Mint Fritters
Zucchini and Mint Fritters
Whether for breakfast, brunch or lunch in bed, these fritters are sophisticated and easy to make.
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Gather
  1. 1 cup frozen peas
  2. 1/4 cup buttermilk
  3. 2 eggs
  4. 1/2 cup gluten free all purpose flour
  5. 3 zucchinis
  6. 2 spring onions, thinly sliced
  7. 1/2 cup coarsely chopped mint
  8. 4 eggs
  9. 200 gm goat’s cheese, coarsely crumbled
  10. Finely grated rind of 2 lemons, plus lemon wedges to serve
  11. 3/4 cup (loosely packed) pea tendrils (optional)
  12. 6 edible flowers, trimmed and halved lengthways (optional)
Make
  1. Grate the zucchini and place into a colander, sprinkle with a little sea salt and mix. Let it rest for 10 minutes. Once rested, squeeze out the moisture from the zucchini with your hands and then set aside.
  2. Blanch peas in a saucepan of boiling water until tender and bright green, roughly two minutes. Drain the peas and pulse in a food processor to a chunky purée. Meanwhile, whisk the buttermilk and two eggs in a bowl to combine, then add flour and mix until smooth. Stir in the zucchini, spring onion, mint, lemon rind and peas then season to taste.
  3. Preheat oven to 130C. Heat a centimetre of olive oil in a frying pan over medium heat. Add 1/2 cupfuls of batter and fry, turning occasionally, until golden brown and cooked through. Drain fritters on paper towels and place in a single layer on a baking tray in oven to keep warm.
  4. Meanwhile, cook remaining four eggs in a saucepan of boiling water until cooked to your liking (the eggs pictured were cooked for 7 minutes). Remove from the water and, once cooled enough to handle, peel. Serve fritters with eggs, lemon wedges and goat’s cheese and scatter with pea tendrils and edible flowers.
Notes
  1. Rediscover the joy of cooking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Buttermilk Hotcakes

Buttermilk Hotcakes
Buttermilk Hotcakes
Serves 4
Tall, fluffy pancakes make the best breakfast, especially when they’re liberally drizzled with maple syrup. Make them extra special with a berry relish and edible flowers.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the berry relish
  1. 2 cups fresh or frozen berries
  2. 1/4 cup caster sugar
  3. 1/4 cup (60ml) maple syrup
  4. 1 teaspoon cornstarch
For the maple butter
  1. 80g butter, softened
  2. 2 tablespoons maple syrup
For the pancakes
  1. 2 cups gluten free all purpose flour
  2. 2 teaspoons baking powder
  3. 2 lemons, rinds finely grated
  4. 1 vanilla bean, seeds scraped
  5. 4 eggs, separated
  6. 1/4 cup maple syrup
  7. 300 ml buttermilk
  8. 1/4 cup coconut flakes, to serve
  9. 1/4 cup pistachios, to serve
  10. Edible flowers, to serve
Make
  1. To make the berry relish, combine the cornstarch with a tablespoon of water and set aside. Place berries, sugar and maple syrup in a saucepan and simmer over a low heat for 3 minutes until berries have softened. Slowly add cornstarch mixture and cook, stirring continuously until compote is thick and glossy, about 1-2 minutes. Set aside.
  2. To make the maple butter, place the butter and maple syrup in a bowl and stir to combine. Cover and refrigerate until ready to use.
  3. To make the pancakes, combine the flour, baking powder, lemon rind and vanilla seeds in a bowl. Whisk egg yolks, maple syrup and buttermilk until combined, add to flour mixture and mix until smooth. In a separate bowl, use a hand mixer to whisk egg whites and a pinch of salt until soft peaks form, and then fold through flour mixture.
  4. To cook the pancakes, heat a lightly greased large non-stick frying pan over low heat. Cook 1/3 of a cup of the mixture, in batches, for 3-4 minutes each side or until puffed and golden.
  5. Serve warm hotcakes with berry relish, a dollop of maple butter, coconut flakes, crushed pistachios and edible flowers.
Notes
  1. Rediscover the joy of cooking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Almond and Honey Financiers

Almond and Honey Financiers
Almond and Honey Financiers
Yields 8
Financiers are the loveliest cakes to make, lightly spongy and always moist thanks to the egg whites mixed into the batter. For these, find the darkest, richest honey you can and have them for breakfast all week long.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Gather
  1. 140 grams unsalted butter
  2. 1 cup skin-on almonds, plus 1/4 cup to finish
  3. 1/2 cup gluten free all purpose flour.
  4. 1/2 teaspoon salt
  5. 1 vanilla bean, split lengthwise
  6. 2 tablespoons honey, preferably raw
  7. 3 large egg whites
  8. 3/4 cup dark brown sugar
Make
  1. Preheat oven to 180C. Butter eight mini loaf pans or a standard 12 cup muffin pan. Toast the cup of almonds on a baking sheet, tossing occasionally, until deepened n colour and fragrant (8–10 minutes). Let cool. Pulse almonds, flour, and salt in a food processor until finely ground.
  2. Place the butter in a small saucepan and add vanilla paste. Cook over medium heat, stirring often, until the butter foams, then browns (5–8 minutes). Scrape vanilla butter into a medium bowl and whisk in honey.
  3. Increase oven heat to 200C. Whisk egg whites in a large bowl until frothy (you don't need soft peaks), then add brown sugar and whisk until smooth. Fold in dry ingredients in 2 additions, then add butter mixture and mix just until smooth.
  4. Coarsely chop remaining almonds. Scrape the batter into pans and top with chopped almonds. Bake the financiers until golden brown and a tester inserted into the center comes out clean, 15–20 minutes for loaves, a little less for muffins. Let cool for 5 minutes in pans, then transfer to a cooling rack.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Coconut Rice Pudding

Coconut Rice Pudding
Coconut Rice Pudding
Serves 4
Lately, I've been making batches of this gluten-free and vegan rice pudding in every possible variation. Testing and retesting rice, milk and fruit combinations until I found this irresistible pairing.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Gather
  1. 4 fresh plums, halved and pitted
  2. 2 tablespoons maple syrup
  3. 1 teaspoon vanilla paste
  4. 1 pinch of salt
  5. 1 1/2 cups jasmine rice
  6. 2 cans of full-fat coconut milk
  7. 1/3 cup maple syrup
  8. Seeds from 1 vanilla bean
  9. 1/4 teaspoon salt
  10. 1/2 cup toasted coconut flakes
  11. 1/4 cup crushed pistachios
Make
  1. Pre-heat the oven to 200C and place the plums, with a drizzle of maple syrup, a teaspoon of vanilla paste, and a pinch of salt into a small baking dish. Bake for 20-25 minutes, until the plums are soft and bubbly.
  2. For the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup of water in a medium sauce pan. Bring to a boil over medium heat and then reduce to a simmer. Cook gently, uncovered, for about 30 minutes. It’s ready once most of the liquid has been absorbed and the rice has been cooked. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.
  3. To serve, divide the rice between bowls and top with the plums, coconut flakes, crushed pistachios and a drizzle of maple syrup.
The Gluten Free Table https://theglutenfreetable.com.au/

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Espresso Brownie Sandwich

Espresso Brownie Sandwich
Espresso Brownie Sandwich
Yields 12
This gluten free espresso brownie sandwich is head and shoulders above others; it’s a rich sandwich cookie with great espresso flavour in the buttercream filling.
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
For the brownie cookie
  1. 200g dark chocolate, chopped
  2. 40g unsalted butter
  3. 2 eggs
  4. 2/3 cup (150g) caster sugar
  5. 1 teaspoon vanilla extract
  6. 1/4 cup (35g) gluten free all purpose flour, sifted
  7. 1/4 teaspoon baking powder, sifted
For the espresso buttercream
  1. 1 (220) cup unsalted butter, at room temperature
  2. 2 1/2 cups powdered sugar
  3. 1 1/2 teaspoons vanilla extract
  4. 1 1/2 teaspoons espresso powder
For the brownie cookies
  1. Preheat oven to 180°C. Place the chocolate and the butter in a small saucepan over low heat and cook, stirring, until completely melted and smooth. Set aside. Place the eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until pale and thick. Stir through the flour, baking powder, chocolate mixture and allow to stand for 10 minutes. Drop tablespoons of the mixture onto baking trays lined with non-stick baking paper, ensuring they have room to spread.
  2. Bake for roughly 10 minutes or until cracked. Allow to cool on trays.
For the espresso buttercream
  1. Whisk the espresso powder into the vanilla until dissolved then set aside. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides. Reduce the mixer speed to low and add the powdered a few tablespoons at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and mix at medium-high speed until it is completely incorporated. Dollop or pipe the icing onto the cupcakes and decorate with coffee beans and cocoa powder.
  2. Assemble cookies by sandwiching a tablespoon of espresso buttercream between two evenly sized cookies.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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