Apple Slice - Gluten Free - Recipe

Apple Slice

Gluten Free

Apple,  walnut and cinnamon is such a delicious combination. You can use stewed apple or if you don't have time, use sliced apples just use a bit less water.

Apple Slice

2 ½ cups flour - I use 1 ½ cups Gluten Free Flour and 1 cup ground almonds

1/3 cup raw sugar

1 tsp baking soda

3 teaspoons cinnamon or mixed spice

¼ teaspoon salt

1 cup (300g) stewed apple or 2 large apples, peeled, cored and sliced.

1 cup walnuts, chopped roughly

1/3 cup oil – sunflower or canola

1/3 cup water (less for stewed apple)

2 teaspoons vinegar

Preheat oven to 180 degrees C. Lightly grease a slice or cake tin and line with paper.

Mix together dry ingredients and nuts then add apple and liquids. Stir until moist. Turn into the prepared tin.

Bake for about 45 minutes until an inserted skewer 

becomes clean.

When cool, dust with icing sugar.

Macadamia, maple and white chocolate slice - Gluten Free - Recipe

Macadamia, Maple and White Chocolate Slice

Gluten Free Recipe

This slice is divine! It is very rich so you only need small pieces. Great for a shout as it will go a long way.

2 cups Gluten Free Flour – I use Edmonds Gluten Free Plain Flour

1 cup desiccated coconut

1 cup brown sugar

1 heaped teaspoon ground ginger

250g butter, melted

Topping

½ cup maple syrup (or golden syrup)

1 ½ cans sweetened condensed milk

70g macadamias, coarsely chopped

Icing

150 g white chocolate melts

Heat the oven to 180 degrees C.  Line a 23cm x 32cm slice tin with baking paper.

In a large bowl combine flour, coconut, brown sugar and ginger. Pour over the melted butter and stir to combine thoroughly. Spoon into the prepared tin and smooth with the back of the spoon, pressing down to make even at the sides. Bake for around 20 minutes until golden.

To make the topping, combine butter and maple syrup in a medium saucepan and bring to the boil slowly, allowing the butter to melt. Boil for 2 minutes then carefully add condensed milk. Simmer for 7 – 10 minutes, stirring constantly, until the mixture thickens and turns golden brown.

Pour the topping over the slice and smooth evenly. Sprinkle over nuts and return to the oven for 5 minutes to set the caramel and toast the nuts. Allow to cool before icing.

To make the icing, melt the chocolate in a bowl set over hot water, stirring until smooth. Drizzle over slice. Chill for 1 hour to set before cutting into small pieces.

Berry Friands - Gluten Free - Recipe

Berry Friands

Gluten Free

Many cafes have friands as a gluten free option as they are made with ground almonds and they are very yummy! Berry ones are common but there are also other flavours like blueberries, passionfruit and lemon curd!

1 ½ cups Icing sugar – gluten free

½ cup Rice flour

1 cup Ground almonds

6 Egg whites

1 tsp Vanilla

150 g Butter

1 cup Berries – fresh or frozen (no need to defrost)

Heat oven to 180 degrees C.  Grease 12 oval-shaped friand or muffins pans. Place sifted icing sugar, sifted rice flour and ground almonds in a bowl. 
Make a well in the centre and pour in lightly beaten egg whites, vanilla essence and melted butter, then stir briefly to just combine.

Divide mixture between prepared pans to two-thirds full. Top each friand with a sprinkling of berries.

Bake for 25 minutes until golden brown. Remove from oven and leave to stand in pans for 5 minutes before turning out onto a cooling rack.

mini friands

Vegan Apple Crumble Cupcakes - Recipe - Vegan and gluten free option

Vegan Apple Crumble Cupcakes

Vegan with Gluten free option

These are luscious - when you take a bite you get moist cake, spicy apple with a smooth vegan buttercream and a bit of crunch!

They can be made with gluten free flour but if you can't tolerate oats then you could top the cupcakes with chopped walnuts or choose a gluten free cereal like Maple Crunch and chop that up for a topping. An alternative is a sprinkle of cinnamon on top.

There are quite a few steps to make these but the end product is definitely worth it.

Vegan Apple Crumble Cakes

INGREDIENTS

• 1 1/2 cups flour (gluten free if necessary)
• 1 cup caster sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup soy milk 
• 1/2 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure vanilla extract
• Stewed Apples: 2 small apples, 1 tablespoon lemon juice, 1 tablespoon granulated sugar, pinch of cinnamon
• Crumble: 1/4 cup plain flour (gluten free if necessary), 2 tablespoons caster sugar, 1/4 teaspoon cinnamon, 1/4 cup rolled oats, 50 grams melted dairy-free margarine
• Most oats are low gluten but if you can’t tolerate oats you can replace with ground almonds. Another option is to replace the whole crumble with chopped walnuts or chop a gluten free cereal and sprinkle on top of the cupcakes.

INSTRUCTIONS

1.     Pre-heat oven to 160°C (320°F).

2.    Add the flour, caster sugar, salt and baking soda in a large mixing bowl and mix on low speed to help them combine.

3.    Add the vegetable oil, soy milk, apple cider vinegar and vanilla extract to a large jug and whisk together well. Add the wet ingredients to the dry ingredients until everything is just mixed in. Stop the mixer, scrape down the bowl and mix for a final 20 seconds.

4.    Scoop batter into your cupcake tin lined with cupcake liners and bake for 30 min or until a skewer comes out with moist crumbs. Set the cupcakes aside to cool down.

5.    For the Stewed Apples: Peel, core and dice your apples and add them to a medium sized saucepan on medium heat along with your lemon juice, sugar and cinnamon. You may want to add a tablespoon of water as well if your apples aren't very juicy. Let them stew on low heat until they're tender.

6.    For the Vegan Crumble: Preheat your oven to 160°C (320°F). Combine all of the ingredients in a mixing bowl until well combined. Spread the mixture out on to a baking sheet lined with baking paper. Bake until golden brown and set the mixture aside to cool down completely.

7.    Once your cupcakes have baked and cooled down completely core the centre of your cupcakes using an apple corer or a sharp knife. Fill with stewed apples.

8.    Ice with vegan buttercream.

9.    Top with vegan crumble.

Vegan Buttercream

2 cups (260 grams) icing sugar

1 Tablespoon + 2 teaspoons (24 mL) non-dairy milk

¾ teaspoon apple cider vinegar

¾ teaspoon vanilla extract

⅛ teaspoon salt

¼ teaspoon almond extract

Transfer the margarine to a medium mixing bowl and place it in the refrigerator for at least 20 minutes so everything chills. This will allow the margarine to melt slowly and whip properly.

Remove the bowl from the refrigerator and whip on low while working your way up to high until the margarine is smooth. This should take about 30 seconds.

Add the icing sugar and beat on high until the sugar has been moistened by the margarine, about another 30 seconds. Scrape the sides of the bowl down towards the centre with a spatula.

Add the non-dairy milk, apple cider vinegar, vanilla extract, salt, almond extract and beat on high until the frosting is smooth and slightly fluffy, about 4 minutes. 

Orange, crystallised ginger and date scones - Recipe - Gluten Free

I love date scones and I love ginger so these scones are a dream. With the addition of orange they become a super morning or afternoon tea item. They are not the soft, fluffy type, rather an intense, substantial delight!

Orange, crystallised ginger and date scones

Gluten Free

2 cups gluten-free self-raising flour

¼ cup coconut sugar

75g butter

¾ cup orange juice

1 cup whole pitted dates

175ml buttermilk

½ cup crystallised ginger

Orange zest for topping

Preheat oven to 170 degrees C

Place flour and sugar in a large bowl. Mix butter into flour by ‘rubbing’ with your fingers until the mixture looks like fine breadcrumbs.

Warm orange juice, dates and buttermilk in a small saucepan over medium heat and let curdle.

 Pour buttermilk mixture into flour mixture and mix through. Add crystallised ginger and mix through.

Place baking paper on a baking tray. Separate the dough into 8 roughly equal portions and place on tray.

Place orange zest on top and bake for 15 minutes.