Tag Archives: Wheat free

Lime drizzle cake – wheat and dairy free

Preparation Time 10 mins
Cooking Time 35 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Yes
Gluten Free Optional

Ingredients

100 gr pure coconut oil
2 tbsp agave syrup
3 eggs whisked for several minutes
100 gr ground almonds
1 tbsp rye flour
1/2 tsp baking powder
2 small limes, grated zest and juice
50 gr sugar for drizzle

Mix coconut oil and syrup together in a mixing bowl.
Whisk in eggs.
Measure ground almonds and flour with 1/2 tsp baking powder.
Sieve into the mixture and fold together.
Add two thirds of lime juice and zest from one line.
Mix again.

Turn into 7 in round flat cake tin.

Cook for 25 minutes at 180o  (not fan).

Cake is ready when you insert a skewer and it comes out clean.

Heat remaining lime juice in a small pan with 40 gr sugar.
Let it simmer for about 3 minutes.
Make holes in cake and drizzle lime juice into the holes and allow to cool.


Enjoy!

Wyn

Kirsch black cherry and poached pear frangipani – party size

Preparation Time 10 mins
Cooking Time 40 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

200 gr Salted butter
3 tbsp agave syrup or 120 gr sugar
4 eggs
200 gr ground almonds
2 tbsp rye flour
1 tsp baking powder
3 tbsp black cherries in kirsch
4 poached pears

Mix butter and syrup/sugar together.
Whisk in eggs.
Measure ground almonds and flour with 1 tsp baking powder.
Fold into mixture.
Turn into 10 in oblong swiss roll cake tin.

Cook for 40 minutes at 180o (not fan).

Serve with mascarpone cream!

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Enjoy!
Wyn

Wheat free banana pancakes

This recipe came from a Scottish friend, who got it from another friend. I can only give credit to Morvan Bomphrey.

It’s difficult to believe that banana, egg and flaxseed would make such an edible pancake, but it does. You can eat them hot on their own, or with a small amount of butter or peanut butter.

Also good with crispy bacon and maple syrup.

Preparation Time 10 mins
Cooking Time 10 mins
Suitable for pre-cooking No
Wheat Free Yes
Sugar Free Yes
Egg Free No
Dairy Free Yes
Gluten Free Yes

Ingredients
2 bananas
2 tbsp flaxseed (I plan to try substituting this for rye flour)
2 whisked eggs

Mash bananas to a pulp. Add whisk eggs.

Divide into 4 and place on a heavy bottomed frying pan and cook for approx 5 minutes on each side.

Enjoy!
Wyn

Seville Marmalade wheat free loaf

Preparation Time 10 mins
Cooking Time 45 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

200 gr Salted butter
2 tbsp good quality high fruit Seville marmalade
3 eggs whisked
150 gr ground almonds
50 gr rye flour
1 tsp baking powder
100 gr grated marzipan
200 gr mixed dried fruit (chopped)

Mix butter and marmalade together. Mix in whisked eggs. (Tip: it makes the cake lighter if you whisk the mixture) Measure ground almonds and flour with baking powder. Mix grated marzipan and fruit into the dry mixture. Mix thoroughly.

Turn into a 1 lb loaf tin

Bake for 45 minutes at 180o (not fan).

Spread a teaspoon of marmalade as a glaze on the top of the cake while still hot.

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Enjoy!
Wyn

Wheat, dairy and low sugar cake

This cake is dedicated to Susie! It is dairy and wheat free. Containing no traditional flour.

Preparation Time 10 mins
Cooking Time 30 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Yes
Gluten Free Yes (replace baking powder for gluten free baking powder

Ingredients

1 tbsp agave (sugar substitute)
3 tbsp hazelnut oil
2 eggs
100 gr ground almonds
1 tsp baking powder
100 gr chopped dates and cherries

Whisk oil, agave and eggs together.

Measure ground almonds with baking powder. Add dates and cherries. Fold into mixture. Spoon into 1 lb sandwich tin.

Cook for 30 minutes at 180o (not fan).

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Enjoy!
Wyn

Sweet mincemeat cake

Mincemeat caked make a less sweet cake option as there is no other added sugar.

Preparation Time 10 mins
Cooking Time 30 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

75 gr salted butter
2 heaped tbsp sweet mincemeat
2 eggs
100 gr ground almonds
30 gr rye flour (you can substitute this with ordinary flour)
1 tsp baking powder
100 gr sultanas
1 tbsp mixed chopped nuts

Mix butter and mincemeat together. Beat in eggs.

Measure ground almonds and flour together with baking powder. Fold into mixture.

Add sultanas and turn into a 1 lb cake tin.
Cook for 30 minutes at 180o (not fan).

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Enjoy!
Wyn

Carrot, almond and rye cake

Preparation Time 20 mins
Cooking Time 45 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free No
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

For the cake
200 gr Salted butter
100 gr sugar (this is low; if you like things sweet, up the sugar to 150 gr, but remember there will be two layers of sweet topping. )
4 eggs whisked
150 gr ground almonds
75 gr rye flour
1 tsp baking powder
300 gr grated carrots
100 gr grated marzipan
200 gr sultanas

For the topping
100 gr cream cheese
250-300 gr icing sugar
2-4 drops almond essence or lemon

Melt butter and whisk together with sugar. Whisk in eggs. Measure ground almonds and flour with baking powder. Mix grated marzipan and sultanas into the dry mixture and then fold in the grated carrots. Mix thoroughly.

Turn into two 7 in square flat cake tins.

Bake for 45 minutes at 180o (not fan).

Prepare the topping but don’t put on the cakes until they are completely cold.

Beat icing sugar slowly into cream cheese until you get a spreading consistency. Add a couple of drops of almond essence. Too much will make a runny topping. You need enough topping to sandwich the cakes together and cover the top.

Use a fork to drag a pattern across the top.

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Enjoy!
Wyn

Wheat free banana pancakes

This recipe came from a Scottish friend, who got it from another friend. I can only give credit to Morven Bomphray.

It’s difficult to believe that banana, egg and rice flour would make such an edible pancake, but it does. You can eat them hot on their own, or with a small amount of butter. Nice with peanut butter too. Once they are cold, they are better with butter.

Preparation Time 5 mins
Cooking Time approx 6 mins
Suitable for pre-cooking No
Wheat Free Yes
Sugar Free Yes
Egg Free No
Dairy Free Yes
Gluten Free Yes

Ingredients
2 bananas
1 tbsp rice flour (or slightly more if you like a thicker pancake)
1/4 tsp baking powder (optional)
2 whisked eggs

Mash bananas to a pulp. Stir in flour gradually, avoiding lumps. Stir in whisked eggs.

Divide into 8 small or 4 large pancakes. Drop onto a heavy bottomed frying pan and cook for approx 4 minutes on first side and 2 on the other. Don’t try to turn over until a “crust” has formed on the bottom of the pancake. Test by lifting the side of the pancakes and if they lift easily, turn over.

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Enjoy!
Wyn