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Gingerbread Spiced Banana Bread

Gingerbread Spiced Banana Bread
Gingerbread Spiced Banana Bread
Yields 8
Among other things, Christmas Day usually means a lazy, indulgent breakfast. My gingerbread spiced banana bread is exactly that. Made the night before it’s needed, your hands are free on Christmas morning for the more important things in life. That being, opening presents and popping champagne corks.
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
For the banana bread
  1. 1⁄2 cup oil
  2. 1 cup brown sugar
  3. 1 egg
  4. 1 1⁄2 cups gluten free all purpose flour
  5. 1 teaspoon baking soda
  6. 1⁄4 teaspoon salt
  7. 2 1/2 tsp cinnamon
  8. 2 tsp ground ginger
  9. 1/2 tsp ground cloves
  10. 1/8 tsp ground nutmeg
  11. 3 medium mashed bananas
For the vegan salted caramel sauce
  1. 8 Medjool dates, pitted
  2. 3/4 cup water
  3. 1/2 teaspoon flaked salt
  4. 1/4 teaspoon real vanilla extract
For the banana bread
  1. Preheat oven to 180C then grease and line a non-stick loaf tray with baking paper. Add the oil, sugar and egg to large bowl then use a fork to whisk the mixture together. Next, add the flour, baking soda, salt and spices and stir until incorporated. Add the banana to the bowl and stir them into the mixture until combined.
  2. Pour the banana bread batter into the prepared loaf tin and bake, in the centre of your oven, for 1 hour or until lightly browned. The banana bread is ready when a skewer inserted into the middle of the loaf comes away clean. Set aside to cool and then cover with plastic wrap until required. Before slicing to serve, gently warm the banana bread in a moderate oven, such as 120C for 5 minutes.
For the vegan salted caramel sauce
  1. Blend the dates, water, salt and vanilla in a high speed blender for 15 to 20 seconds. Slowly increase blender to it’s highest speed and blend for an extra minute. The dates will vary in moisture content so add more water as required. When ready the sauce will be thick and smooth with no chunks. Serve right away or store in the fridge until ready to use.
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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Christmas Spiced Carrot Cake

Christmas Spiced Carrot Cake
Yields 8
This is the sexy sister of the carrot cake you know. Gluten free, packed full of grated carrot and made without refined sugar. This cake is deceptively healthy despite its rich flavours. Go ahead and experiment with the spices listed below until you find a combination you like.
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
For the carrot cake
  1. 200 grams gluten free all purpose flour
  2. 2 teaspoon baking powder
  3. 1 teaspoon cinnamon
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon ground ginger
  6. 1 pinch salt
  7. 225 grams grated carrot
  8. 1 orange, zest
  9. 4 eggs
  10. 3/4 cup or 160ml honey
  11. 3/4 cup or 160ml olive oil
For the cream cheese icing
  1. 200 grams cream cheese
  2. 2 tablespoons honey
  3. 1 orange, juice and zest
  4. 1 cup / 125 g roasted hazelnut
Make
  1. Preheat the oven to 175°C. Line the sides and base of a 20-22 cm cake tin with parchment paper. Sift together the flour, baking powder and spices.
  2. Peel and grate the carrots then zest the orange. Beat the eggs in a large bowl until frothy then add the oil and honey and beat until combined. Stir in the grated carrot and orange zest and then fold in the flour. Pour the mixture into the prepared tin. Bake on the middle shelf of the oven for about 55 minutes, or until golden and cooked through. The cake is cooked when a skewer comes out clean.
  3. Leave to cool before removing it from the cake tin. Make the icing by stirring together cream cheese with honey and orange juice. Wait for the cake to cook completely before you spread the icing. Decorate with roasted hazelnuts and orange zest.
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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White Chocolate Cookie Jars

White Chocolate and Macadamia Cookie Jars
White Chocolate and Macadamia Cookie Jars
Yields 20
With white chocolate, macadamia chunks and desiccated coconut these treats feel extravagant. When in truth, they couldn't be easier to make. There is nothing complicated about these jars of cookie ingredients. You can find the same jars I've used here at most Woolworth stores. Whatever jars or containers you use, look for something with a one litre capacity.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Gather
  1. 1 1/4 cups gluten free all purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1/3 cup desiccated coconut
  5. 1/3 cup brown sugar
  6. 1/3 cup caster sugar
  7. 3/4 cup toasted macadamia nuts, chopped (or dried cranberries)
  8. 1 cup white chocolate chips
Make
  1. Combine flour, baking soda and salt in a small bowl. Spoon into the bottom of a one litre capacity jar. Layer remaining ingredients in order given.
Attach these instructions to the jar
  1. Add contents of jar to a large bowl and mix well. Add 110g of butter, 1 egg, and 1/2 teaspoon vanilla extract and stir until combined. Drop rounded tablespoons onto a cookie sheet lined with baking paper. Bake at 180C for 9-12 minutes or until lightly browned.
Notes
  1. Remember to include the baking instructions on a sweet little tag, tied to the jar. If you have the time, toasting heightens the flavour of the macadamias. To toast macadamia nuts, spread them in a single layer on a baking tray. Bake in a 180C oven for 5 to 10 minutes or until light golden brown, stirring once or twice to brown evenly. If you’d like to try a different version of the cookie, swap the macadamia nuts for dried cranberries.
  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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The Best Chocolate Cake

The Best Chocolate Cake with Ruby Grapefruit Glaze
The Best Chocolate Cake with Ruby Grapefruit Glaze
Yields 12
This is about as healthy as it gets without making a chocolate cake out of beetroot or black beans. It’s the chocolate cake I bake to celebrate, drizzled in grape fruit glaze. It’s also the cake I bake when I need something warm and comforting, served with rich vanilla ice-cream. This chocolate cake is a reliable friend for all seasons of life. Using oil instead of butter makes this a wonderfully rich and moist dairy free chocolate cake. It’s decadent and earthy without being cloyingly sweet.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the chocolate cake
  1. 150 ml regular olive oil (plus more for greasing)
  2. 50 grams good-quality cocoa powder (sifted)
  3. 125 ml hot espresso
  4. 2 teaspoons best vanilla extract
  5. 150 grams ground almonds
  6. 125g plain gluten free all purpose flour
  7. ½ teaspoon bicarbonate of soda
  8. 1 pinch of salt
  9. 150 grams brown sugar
  10. 3 large eggs
For the grapefruit glaze
  1. 280g (1 3/4 cups) pure icing sugar, sifted
  2. 80ml (1/3 cup) ruby grapefruit juice
To make the cake
  1. Preheat your oven to 170°C. Grease and like a 23 cm spring form tin with non-stick baking paper. Measure and sift the cocoa powder into a bowl and whisk in the freshly brewed espresso until you have a smooth paste. Whisk in the vanilla extract and set aside to cool a little. In another bowl, combine the ground almonds and flour with the bicarbonate of soda a pinch of salt.
  2. Put the sugar, olive oil and eggs into the bowl of a standing mixer with the whisk attachment and whisk until you have a pale, thickened cream. This will take roughly 3 minutes.
  3. Turn the speed to low and pour in the cocoa and espresso mixture, beating as you go. Once you've scraped in the last of the cocoa, gradually add in the ground almond and flour mixture to the bowl.
  4. Scrape down the side and pour the batter into the prepared tin. Bake for 40-45 minutes or until the sides are set with a skewer coming out clean, with just a couple of crumbs. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely and then liberally coat with the ruby grapefruit glaze.
To make the glaze
  1. Whisk the icing sugar and grapefruit juice together in a small bowl.
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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Matcha Frappe

Matcha Frappe
Matcha Frappe
Serves 1
Your morning iced coffee may have met its matc because there’s a brand new brew making waves in the health-food cafe scene. Matcha tea is the ground powder of specifically grown and processed green tea. Originally part of traditional tea ceremonies in Japan, matcha is experiencing a modern makeover.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Gather
  1. 1 cup plant milk
  2. 1/2 tablespoons matcha powder
  3. 1 teaspoons vanilla extract
  4. 1 tablespoon maple syrup
  5. 1 cup ice cubes, crushed by using the 'pulse' setting on your blender
Make
  1. Add all ingredients above, except the ice cubes, to a blender and process until completely smooth. Using a stick blender also works.
  2. Add the slightly crushed ice to a tall glass and then pour the matcha milk over the top. Enjoy.
The Gluten Free Table https://theglutenfreetable.com.au/

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Raspberry and Lemon Friands

Raspberry and Lemon Friands
Raspberry and Lemon Friands
Yields 12
These little berry studded friands are bursting with flavour. Marrying the richness of almond meal and the tartness of lemon and raspberry. They are a beautiful sweet to enjoy at morning or afternoon tea. They also happen to freeze unbelievably well. Needing a 30 second burst to come back to to moist, almost freshly baked life.
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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. 1 cup (120g) almond meal
  2. 1 cup (132g) icing sugar, sifted
  3. 3⁄4 cup (95g) gluten-free plain flour, sifted
  4. 1 teaspoon baking powder, sifted
  5. 5 eggwhites
  6. 1 tablespoon grated lemon rind
  7. 125g unsalted butter, melted
  8. 1 1/2 cups (180g) frozen raspberries
Make
  1. Preheat oven to 160C. Sift the almond meal, icing sugar, baking powder and flour into a large bowl.In a separate bowl whisk the egg whites until foamy but before reaching firm peaks.
  2. Fold the egg whites into the almond meal mixture with a large spoon. Add the lemon zest to the bowl then pour the melted butter into the batter and whisk until combined.
  3. Spoon the mixture into lightly greased friand tins or muffin tins. Dot with the frozen raspberries and bake for 20–25 minutes or until the friands are golden and cooked through. Using a butter knife, loosen the edges and remove the friands from the tins. Let them cool on a wire rack before dusting with icing sugar and serving.
The Gluten Free Table https://theglutenfreetable.com.au/

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