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Dirty Chai Cupcakes

Dirty Chai Cupcakes
 
Dirty Chai Cupcakes
Yields 12
If you are a fan of Chai tea and dirty (coffee spiked) Chai lattes, this is a way to incorporate those wonderfully earthy flavors into your baked goods.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
For the cupcakes
  1. 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
  2. 1/2 cup (110 g) butter, softened
  3. 1 cup sugar
  4. 1 egg
  5. 1/2 teaspoon vanilla extract
  6. 1 1/2 cups gluten free all purpose flour
  7. 1 1/2 teaspoons baking powder
  8. 1/4 teaspoon salt
  9. 2/3 cup milk
For the espresso buttercream
  1. 220 grams 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 cake
  1. Make Combine the ginger, cinnamon, cardamom and cloves in a small bowl. In a large bowl, cream butter and sugar until light and fluffy with an electric mixer.
  2. Next, add the egg and vanilla. In a separate bowl combine the flour, baking powder, salt and a teaspoon of the spice mixture. Gradually add flour, alternating with milk, to creamed mixture beating well after each addition.
  3. Fill paper-lined muffin cups two-thirds full. Bake at 180C for roughly 25 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For the espresso buttercream
  1. Whisk the espresso powder into the vanilla until dissolved then set aside.
  2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides.
  3. 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.
  4. 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.
  5. Add the espresso and vanilla mixture and mix at medium-high speed until it is completely incorporated.
  6. Dollop or pipe the icing onto the cupcakes and decorate with coffee beans and cocoa powder.
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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Roast Beetroot Salad

Roast Beetroot Salad
Roast Beetroot Salad
Serves 4
This delicious salad with beetroot and goats cheese is packed full of healthy goodness.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Gather
  1. 1/2 cup (100g) black lentils, soaked overnight
  2. 3 large beetroots, washed and trimmed
  3. 1/4 cup (60ml) olive oil
  4. 1/4 cup (60ml) apple cider vinegar
  5. 2 tsp raw honey or pure maple syrup
  6. Finely grated zest of 2 oranges
  7. 1 cup rocket, washed
  8. 1/2 cup chopped flat-leaf parsley leaves
  9. 1/4 cup (40g) hazelnuts, toasted
  10. 150 grams goats cheese
Make
  1. Preheat oven to 200°C. Rinse and drain lentils, then place in a saucepan and cover with water. Bring to the boil over medium-high heat, then reduce heat to medium-low and simmer for 10-20 minutes until tender. When the lentils are almost cooked, add 1 teaspoon salt and continue to simmer until tender. Drain and rinse under cold water, then place in a large bowl.
  2. Wrap beetroot in foil and place on a baking tray. Roast for 40 minutes or until cooked through. Remove from the oven and set aside in their foil for 15 minutes. When cool enough to handle, unwrap and slip off the skins. Chop beetroots into bite-size pieces and add to the lentils.
  3. Whisk olive oil, vinegar, honey and a pinch of salt in a small bowl, then pour over the salad. Add orange zest, salad leaves, parsley and walnuts, and season to serve.
The Gluten Free Table https://theglutenfreetable.com.au/
           

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Ganache Stuffed Cookies

Ganache Stuffed Cookie
Ganache Stuffed Cookie
Yields 12
This chic chip cookie sandwich is head and shoulders above the rest. It’s a hefty sandwich cookie with great chocolate flavour in both the rich filling and the chewy cookie. The flecks of sea salt, sprinkled on the ganache filling gives these traditional choc chip cookies a decadent twist.
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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
For the cookies
  1. 80g unsalted butter, softened
  2. 3/4 cup (120g) brown sugar
  3. 1 teaspoon vanilla extract
  4. 2 eggs
  5. 2 cups (300g) gluten free all purpose flour, sifted
  6. 1 teaspoon baking powder
  7. 150g dark chocolate chips
For the dark chocolate ganache
  1. 300g dark chocolate
  2. 1/2 cup thickened cream
  3. 1 teaspoon flaked salt
Make
  1. Preheat oven to 180C and line two baking trays with non-stick baking paper. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale. Gradually add the eggs and beat well. Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate. Roll 2 tablespoonfuls of the mixture into balls, and press to flatten with the back of a spoon or damp fingers. Bake for 12–15 minutes or until golden. Allow to cool on the trays.
  2. To make the ganache, place chocolate and cream in a glass or ceramic microwave-safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Stand at room temperature until thickened.
  3. To assemble, transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a tablespoon of filling onto each turned-over cookie, then sprinkle with salt flakes. Set another cookie on top of each filled half and press gently to spread the filling. Store sealed at room temperature or in the refrigerator.
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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Grilled Pumpkin and Pomegranate Salad

Grilled Pumpkin and Pomegranate Salad
Grilled Pumpkin and Pomegranate Salad
Serves 4
Grilled pumpkin, pomegranate and a garlicky yoghurt dressing combine in a salad bursting with flavour. With a balanced combination of opposing flavours and textures, this is truly a recipe which is more than just the sum of its parts. Delicious served alongside any grilled protein, this salad is wonderfully versatile.
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the salad
  1. 1 Spanish onion, finely sliced
  2. 1/2 cup (120ml) white wine vinegar
  3. 300 grams pumpkin sliced to 1cm
  4. 1 tablespoon olive oil
  5. Seeds from 1/2 pomegranate
  6. 1/4 cup pumpkin (pepita) seeds
  7. 2 cups baby rocket leaves
  8. 1 tablespoons black sesame seeds
For the dressing
  1. 1 cup (250 ml) natural yoghurt
  2. 1 teaspoon tahini
  3. 2 cloves garlic, crushed
  4. 1 tablespoon lemon juice
Make
  1. Place onion in a small bowl and add vinegar. Let sit at room temperature for 30 minutes to an hour to pickle slightly and loose some of its sharpness. Place pumpkin in a large bowl. Add oil and toss to coat. Heat a char grill pan or large frying pan over medium-high heat. Cook pumpkin for 5 to 7 minute each side or until browned and tender. Set aside to cool.
  2. For garlic yoghurt sauce, combine ingredients and stir until smooth. Season to taste with sea salt and freshly ground black pepper. If the dressing is too thick, add water (a little at a time) until it's a looser consistency.
  3. Combine remaining ingredients in a bowl, adding roasted pumpkin, onion, pomegranate and pumpkin seeds. Toss to combine. Drizzle with yoghurt dressing and scatter with black sesame seeds.
The Gluten Free Table https://theglutenfreetable.com.au/
 

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Salted Caramel Brownies

Salted Caramel Brownies
Salted Caramel Brownies
Yields 12
My foolproof recipe for salted caramel brownies. Perfect with a cup of tea or a scoop of ice-cream for dessert these brownies will satisfy any chocolate craving.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
For the salted caramel
  1. 1 cup (250ml) pouring cream
  2. 50g unsalted butter
  3. 1½ cups (330g) white sugar
  4. ½ cup (125ml) water
  5. 1 teaspoon sea salt flakes
For the brownies
  1. 185g unsalted butter
  2. 185g best dark chocolate
  3. 100g plain gluten free all purpose flour
  4. 40g cocoa powder
  5. 3 large egg
  6. 200g golden caster sugar
Make
  1. To make the salted caramel, combine the sugar and water in a saucepan over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is an amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and cool.
  2. Preheat oven to 160ºC. Grease a 16 cm x 26 cm slice tin and line the base and sides with non-stick baking paper. Place the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan and set aside to cool.
  3. Sieve the flour and cocoa powder into a medium bowl, getting rid of any lumps. Break 3 large eggs into a large bowl and tip in brown sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they are thick and creamy. You’ll know it’s ready when the mixture becomes pale and about double its original volume. Pour the cooled chocolate mixture over the eggy mixture, then gently fold together with a rubber spatula. Next, gently fold the flour mix into the brownie batter. The mixture will look dry at first but will end up looking thick and fudgy. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  4. Finally, pour over 1/2 cup of the salted caramel mix in a zigzag pattern. Bake in preheated oven for 45-50 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about an hour).
  5. Remove brownie from the tin using the baking paper to lift it out. Cut into portions to 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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Gluten Free Tim Tams

Gluten Free Tim Tam
Gluten Free Tim Tam
Inspired by an Aussie favourite, here's my gluten-free take on the much loved Tim Tam.
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For the biscuit
  1. 115 grams unsalted butter, softened
  2. 1/2 cup (115 grams) caster sugar
  3. 1 large egg
  4. 1/4 cup (30 grams) unsweetened (Dutch) cocoa powder
  5. 1 cup (150 grams) gluten free all purpose flour
  6. Pinch of salt
For the filling
  1. 115 grams unsalted butter, softened
  2. 1 cup (125 grams) icing sugar
  3. 1 tablespoon (Dutch) cocoa powder
  4. 1 tablespoon vanilla bean paste
For the coating
  1. 100 grams milk chocolate
  2. 100 grams 70% dark chocolate
  3. 1 tablespoon coconut oil
For the biscuit
  1. Using an electric mixer, beat butter and sugar for 5 minutes or until light and fluffy. Add egg. Beat until combined (mixture may curdle). Sift flour, cocoa powder and salt over butter mixture and beat until combined. If the dough is too soft, add 1/4 cup additional flour and beat to combine. Repeat this process until the dough comes together and can be handled.
  2. Place the dough onto a piece of non-stick baking paper on a work surface, top with another piece of baking paper, and roll out into a large rectangle about 0.5cm thick. Put the dough on a tray and place in the freezer for 30 minutes.
  3. Preheat oven to 180°C/160°C fan-forced. and line two baking sheets with non-stick paper. Take the dough from the freezer and using a small sharp knife, cut into 3cm x 5cm rectangles. Re-roll scraps and repeat to make 28 rectangles. Separate the rectangles and spread them out on the lined baking trays. Bake for 8 to 10 minutes. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
For the filling
  1. Use an electric mixer to beat icing sugar, cocoa, vanilla paste and butter until light and fluffy. Sandwich biscuits together using 1 1/2 teaspoons chocolate mixture. Refrigerate for 20 minutes.
For the coating
  1. Place milk chocolate and dark chocolate and coconut oil in a heatproof, microwave safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Place a sandwiched biscuit on a wire rack set over a baking tray lined with baking paper. Dip the sides of each biscuit in chocolate mixture and place on rack. Pour 1 tablespoon melted chocolate over each biscuit to cover. Set aside for 1 hour or until set (see note).
Notes
  1. In hot weather, place the biscuits in the fridge or freezer to set.
  2. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Blueberry and Coconut Muffins

Blueberry and Coconut Muffins
Blueberry and Coconut Muffins
Yields 12
Monday morning got you searching for something a bit different for breakfast? With blueberries and toasted coconut, this breakfast-on-the-go tastes great, is low in calories and uses yoghurt instead of butter. As per usual the buttercream frosting, although delicious, is entirely optional.
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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 muffins
  1. 2 cups (375g) gluten free all purpose flour, sifted
  2. 2 teaspoons baking powder
  3. 2/3 cup (110g) caster sugar, plus more for sprinkling
  4. 3 eggs, lightly beaten
  5. 3/4 cup (180ml) vegetable oil
  6. 1/2 cup (140g) thick Greek-style (natural) yoghurt
  7. 1 teaspoon vanilla extract
  8. 1/3 cup (30g) shredded coconut, plus more for sprinkling
  9. 1 cup (150g) frozen blueberries
For the buttercream
  1. 125g butter, softened
  2. 1 1/2 cups icing sugar mixture
  3. 1 tablespoon milk
  4. 1 teaspoon vanilla paste
To make the muffins
  1. Preheat oven to 180C and line a 12 x 1/2 cup capacity muffin tin with paper cases. Lightly coat the paper cases with non-stick cooking spray.
  2. Place the flour, baking powder, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the toasted coconut and blueberries. Spoon mixture into prepared muffin tin. Sprinkle with extra coconut and sugar and bake for 25-30 minutes or until a skewer inserted in centre of a muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
To make the buttercream
  1. Beat butter in a bowl until pale using an electric mixer. Gradually add icing sugar mixture and milk, beating constantly until combined.
  2. Top muffins with vanilla buttercream (optional) and decorate with flaked coconut and blueberries to 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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Grapefruit Loaf

Grapefruit Loaf with Muesli Topping
Grapefruit Loaf with Muesli Topping
Yields 12
Combining grapefruit, yoghurt and a sprinkling of muesli this may be the ultimate breakfast loaf. Not only a humorous play on my very favourite breakfast things, this loaf is also moist, super delicious and can be thrown together in minutes.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
For the loaf
  1. 1 1⁄2 cups gluten free all purpose flour
  2. 2 teaspoons baking powder
  3. 3⁄4 teaspoons kosher salt, plus more
  4. 1 tablespoon finely grated grapefruit zest
  5. 1 cup caster sugar
  6. 2 large eggs
  7. 1⁄3 cup vegetable oil
  8. 1 teaspoon vanilla paste
  9. 3⁄4 cup plain Greek yogurt
For the glaze
  1. 1 tablespoon plain Greek yogurt
  2. 1⁄2 cup icing sugar
  3. 1/2 cup muesli, to decorate
For the loaf
  1. Preheat oven to 160C. Line a loaf pan with non-stick baking paper and lightly coat with nonstick spray. Whisk flour, baking powder and salt in a medium bowl. Using your fingers, work grapefruit zest into the sugar sugar in a large bowl until sugar starts to clump and mixture is fragrant.
  2. Add eggs, oil, and vanilla to the sugar mix and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3⁄4 cup yogurt. Mix in remaining dry ingredients. Scrape batter into prepared pan and smooth top.
  3. Bake loaf until top is golden brown and a tester inserted into the centre comes out clean, roughly an hour. Transfer to a wire cooling rack.
For the glaze
  1. Whisk icing sugar, 1 tablespoon of yogurt, 1 teaspoon of water and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with your choice of muesli and let sit until glaze is set, about 30 minutes.
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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Granola with Passionfruit Curd

Crunchy Granola with Passionfruit Curd
Crunchy Granola with Passionfruit Curd
Lately I’m all about quick and easy breakfast options. This buckwheat granola, served with lucius passionfruit curd and coconut keeps my mornings simple, my tummy full, and my taste buds happy.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
For the crunchy granola
  1. 1 cup (200g) raw buckwheat
  2. 1 cup (160g) almonds, chopped
  3. 1/2 cup (100g) pumpkin seeds (pepitas)
  4. 1/2 cup (100g) sunflower seeds
  5. 1/4 cup (35g) sesame seeds
  6. 1/4 cup (45g) chia seeds
  7. 1/2 cup (125ml) maple syrup
  8. 2 tablespoons coconut oil, melted
  9. Milk, passionfruit curd and coconut to serve
For the passionfruit curd
  1. 1/2 cup fresh passionfruit pulp or a 170g can of store-bought passionfruit pulp in syrup
  2. 60g unsalted butter, chopped
  3. 100g castor sugar
  4. 2 eggs, lightly beaten
  5. 1 egg yolk
For the crunchy granola
  1. Preheat the oven to 150C. Place buckwheat, almonds, all the seeds, maple syrup and coconut oil in a large bowl. Toss to combine and spread evenly over 2 baking trays lined with non-stick baking paper. Bake, stirring occasionally, for 45–50 minutes or until golden fragrant.
For the passionfruit curd
  1. Whisk the passionfruit pulp to loosen. Combine the butter, sugar and passionfruit in a medium heatproof bowl. Stand over a pan of simmering water (don’t let the bottom of the bowl touch the water) and stir until the butter has melted and the mixture is smooth.
  2. Using a whisk, gently stir in the eggs and yolk. Keep stirring for 20-25 minutes, or until the mixture has thickened. The passionfruit curd is ready when the mixture has thickened and coats the back of a spoon.
  3. Once cooled, store granola in an airtight container until ready to use. Serve with the milk and passionfruit curd, topped with toasted coconut chips.
Notes
  1. If you’re looking for a dairy free option, swap out the passionfruit curd for coconut yoghurt. However, if your okay with dairy, I couldn't recommend the passionfruit curd highly enough. It really does add a little luxury to your weekday breakfast routine.
The Gluten Free Table https://theglutenfreetable.com.au/

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Orange Yoghurt Layer Cake

Not only is this cake incredibly moreish and flavoursome, it is also gluten-free and low in refined sugar making it the perfect all-rounder.  It’s such an accommodating cake: it keeps well and it is perfect either with butter cream for an indulging treat, or simply served dusted in icing sugar for the calorie conscious amongst us.

If making a cake with multiple layers isn’t your thing, simply use a 6cm-deep, 22cm (base) round cake pan. If you have any batter left over – make a few cupcakes.


Orange Yoghurt Layer Cake
Makes one 6 layer – 6 inch (15cm) cake

Gather
Cake
240 ml vegetable oil
3 eggs
1 1/2 tablespoon finely grated orange rind
90ml orange juice
1 1/3 cup (370g) plain Greek-style (thick) yoghurt, or goat’s milk yoghurt
1¾ cups (385g) caster (superfine) sugar
3 cups (450g) plain gluten-free flour
3 teaspoons gluten-free baking powder
Frosting
1 1/2 cups unsalted butter, softened
3 cups icing sugar
pinch salt
1 teaspoon vanilla bean paste
Assembly
5 flowers of your choosing
3 macarons

Make
1. Preheat oven to 160C and grease and line three 6-inch cake pans and set aside. Place the oil, eggs, orange rind, orange juice, yoghurt and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth. Evenly pour into the three cake tins and bake for 20-25 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the tin for 5 minutes. Carefully turn the cake out onto a wire rack to cool completely.
2. To make the frosting, place the butter in the bowl of a stand mixer fitted with a paddle attachment. beat on medium speed until creamy. Reduce the speed to low and gradually add the confectioners’ sugar and beat to combine. Then beat in the salt and vanilla.
Carefully cut the three cake rounds in half. Measure a half way mark with a ruler and score the cake before you cut – this will help you get even layers. Set aside cakes once they are cut. 
3. To assemble place one of the cake bases onto a cake round (I buy mine from Spotlight) or cake stand. Use a piping bag to carefully pipe frosting flush with the edge of the cake. Make an outline of a circle and then fill with additional buttercream. Repeat the process of stacking your cake layer, then filling with butter cream until you reach the top layer. Use one of the cake bases turned upside down as the top layer – this will give you a beautiful, even top. Use a spatula to frost the top of the cake and then smooth the buttercream around the side of the cake.
4. Cut the stems of your flowers and place into the top of the cake. Be sure to wrap the cut ends of the flowers in glad wrap before inserting.  For more detailed instructions on assembling your naked cake, follow this link.


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