Persian Love Cake (Gluten Free)

Inspired By Boo

Persian Love Cake

These past few weeks I’ve been meaning to share a new recipe on my blog. After numerous birthday parties, a wedding, baby shower and even an ice skating competition, I finally bring to you Persian Love Cake.

I stumbled across this cake in a cafe a few years ago and immediately went in search for the recipe. I can honestly say I have never tasted a cake quite like this one.

So I decided to make it last week for my boss’s birthday because a) I wanted to make something other than your stock standard chocolate cake and b) it tastes great.

Thanks for reading and let me know what you think if you end up baking it?!

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Grain and Sugar Free Apple Sultana Bread

Cooking Without Gluten

This recipe was created for e-cookingblog, where I publish recipes not only gluten free, but also grain, dairy and sugar free. Apple and sultana bread is made using almond meal and cinnamon powder as the only dry ingredients.

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There is no butter or any oil in the recipe ingredients list. Thick apple puree, made from Granny Smith apples, provides moisture in the bread. Fat comes from almonds and egg yolks.

I have worked many times using egg whites mixture with thick apple puree. Their combination is excellent in taste and texture, and is perfect for making marshmallows with agar-agar. However, I never previously substituted sugar with honey in this mixture. I am delighted to report, that honey, even in small quantities, gives stiff peaks when beaten with apple puree and egg whites.

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It gave me some ideas about Italian meringues or even marshmallows, made with honey instead of sugar.

As any grain free…

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Raspberry, Almond and Coconut Friand

The Krooked Spoon

rasp friand_5

Words have failed me recently. Lost.

I had paused waiting for my muse to come back. It has been a long pause.

Recipes and images have been flowing just the accompaniment of language has been missing.

Friands are one of my all time favourite treats. Light, sweet and delicate.

Perfect for an afternoon tea or picnic.

Made on a base of almond meal and gluten free plain flour the result is light, nutty and balanced cake. Leavened by lightly whipped egg whites.

The combination of raspberry and coconut is a classic and for good reason the tart little berries balance out the sweetness of the cake. The coconut, which I have used flaked for an added texture element creates a marriage, the middle ground between all the flavour elements. Nutty, sweet and tart.

Sweetened with icing sugar these beauties are treats. Pure indulgence.

Essentially a melt and mix recipe, these…

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Cream of Celeriac Soup With Bacon Croutons (Gluten/Grain/Dairy Free)

Tabitha's Gluten Free Dishes

IMG_0884-1This soup is a little bit of creamy sophistication in a bowl.  Requiring just a handful of ingredients, its super easy and quick to make.

I have an ongoing love affair with Celeriac (also known as Celery Root).  Often friends say ‘I don’t like celeriac’ but when I dig a little deeper they’ve often only tried it once and it’s been badly cooked or plain, so I make it my mission to change to initiate them into the world of celeriac lovers.

One of the reasons I love celeriac is its versatility.  It’s brilliant at absorbing and mixing in with a vast range of flavours and textures whilst retaining a quite confidence through its subtle but somewhat nutty flavour.

To find out more how I love to cook with Celeriac check out all of my celeriac starring recipes; Celeriac Remoulade & Fuckit Lists,  Paleo Beef, Celeriac & Chestnut Mushroom…

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Devilishly Wicked Chocolate Cupcakes with Vanilla Sea-salt Buttercream

The Pink Rose Bakery

One of my favourite sayings is “everything in moderation, including moderation”. I believe Nigella may have quoted it on at least one occasion.

It’s similar to the 80/20 rule – be good 80% of the time and you can get away with being naughty for the other 20%.

These cupcakes definitely fall into the 20%. They are not intended to be healthy, or good for you – in the traditional sense, although they would come under the “a little of what you fancy does you good” category.

They are pure indulgence. Delightfully wicked indulgence.

wicked chocolate cupcakes 5 - the pink rose bakery

I made them with Halloween in mind, hence the title. I thought we needed something grown up.

I first saw them over on Lady & Pups and I haven’t been able to get them out of my mind since. The first draw was the depth of colour of the cakes – such a dark brown they…

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Simple Gluten Free Cake (with vegan option)

Coeliac On The Road

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This is quick and easy to make and can be easily adapted dpending on what you like in your cakes!

You will need:

130g Sugar

3 eggs (2 mashed bananas and a splash of apple juice if vegan)

130g butter (dairy free margerine if vegan)

130g GF flour (I like to mix my flours up a bit, this tasted great with 30g rice flour, 30g chestnut flour and 100g buckwheat flour)

Optional additions for extra flavour: 2 big tablespoons of apple and banana purée in the mix with a cap full of vanilla essence and honey caramelised apple slices added on top to bake in the oven.

Preheat oven to 150 degrees c, butter up baking tray.

Mix sugar and eggs in a bowl, add melted butter, beat then add the flour and whisk it all up. When the mixture is thick and smooth, pour it into the baking dish…

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Recipe-of-the-Month: October 2014

Flavors of Friuli

fave dei mortiFor my Recipe-of-the-Month, I have chosen Fave dei Morti (Almond Cookies). While other countries around the world are gearing up for Halloween or Dia de los Muertos, Italians are preparing to celebrate La Festa di Ognissanti (All Saints’ Day). While variations of these cookies—which translate literally as “beans of the dead”—are found in regions throughout Italy, they are especially popular in Trieste, where bakeries prepare them during the months of October and November. For my recipe, visit Flavors-of-Friuli.com.

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