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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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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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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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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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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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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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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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Banana Breakfast Muffins

Banana Breakfast Muffins
Banana Breakfast Muffins
Yields 12
This healthy take on a traditional muffin is surprisingly easy to make. I’ve also included a recipe for salted caramel buttercream, depending on whether you’re looking to nourish your body or indulge your sweet tooth. For the muffins themselves, you most likely have everything in your pantry already. This makes my healthy banana muffins the perfect, quick to prepare breakfast option. If you don't follow a gluten free diet, simply substitute for standard plain flour.
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Cook Time
30 min
Total Time
55 min
Cook Time
30 min
Total Time
55 min
For the muffins
  1. 1/3 cup extra-virgin olive oil
  2. 1/2 cup maple syrup
  3. 2 eggs, preferably at room temperature
  4. 1 cup packed mashed ripe bananas
  5. 1/4 cup milk of choice
  6. 1 teaspoon baking soda
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon cinnamon, plus more for sprinkling on top
  10. 1 3/4 cups gluten free all purpose flour
  11. 1/3 cup crushed hazelnuts (plus an extra tablespoon)
  12. 1 tablespoon brown sugar
For the salted caramel buttercream
  1. 125g white caster sugar
  2. 80ml thick cream
  3. 1/2 teaspoon salt (or to taste)
  4. 1 teaspoon vanilla extract
  5. 160g salted butter, softened
  6. 200g icing sugar
  7. Salt flakes, to serve
For the muffins
  1. Preheat oven to 160°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases .In a large bowl, beat the oil and maple syrup together with a whisk. Add eggs and beat to combine. Stir in the mashed bananas and milk, then the baking soda, vanilla extract, salt and cinnamon.
  2. Add the flour and crushed hazelnuts to the bowl and mix until combined. Divide the batter evenly between the muffin cups. Bake muffins for roughly 25 minutes, or until a toothpick inserted into a muffin comes out clean. Stand in pan for 2 minutes before turning out onto a wire rack to cool.
For the salted caramel buttercream
  1. Heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved. Then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. The caramel may spit a little when you add the cream so be careful. Stir in the salt and vanilla and set aside to cool completely.
  2. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in half of the caramel. When combined pipe or spread the icing over the cup cakes and drizzle with remaining caramel and salt flakes.
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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