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Posts Tagged ‘Christmas’

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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