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Archive for November, 2012

Gingerbread

Posted in Recipes on November 21, 2012| Leave a Comment »

This recipe came with the mini loaf pan I just bought. I changed it a bit so that it was gingery and spicy. It now has the taste of Tate and Lyle ginger cake. Nom nom nom nom nom

Gingerbread (makes 4 mini loafs or 1 big loaf)

  • 1 stick (4oz) of butter, softened
  • 2 1/4 cups of gluten free flour
  • 1 tsp baking powder
  • 1 1/2 tbsps ginger
  • 1 tbsp allspice
  • 1/2 tsp salt
  • 2/3 cup molasses
  • 2/3 cup coconut  sugar
  • 2 eggs, beaten
  • 1/2 cup orange juice
  1. Heat the oven to 325F and grease a loaf or mini loaf pan
  2. Blend the butter and sugar in a mixer
  3. Add the remaining wet ingredients and mix thoroughly
  4. In a separate bowl, mix the dry ingredients and add the to the wet ingredients
  5. If using a mini loaf pan, divide the mixture evenly better the four pans
  6. Bake until a tooth pick inserted into the center of the cake comes out clean, about 45 minutes.
  7. Cool in the tin for 15 minutes before turning out onto a cooling rack.
  8. Serve as is or with cream

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Brownie heaven…

Posted in Diet, Recipes on November 6, 2012| Leave a Comment »

So many gluten free products seem to end up dry or gritty. These little beauties are awesome though!

Gluten free brownies

  • 7 ounces high quality dark chocolate
  • 1/2 cup butter
  • 1 cup coconut sugar
  • 1/2 cup almond meal
  • 1/4 cup coconut flour
  • 1/2 cup of shredded coconut
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 organic free-range eggs, beaten
  • 1 tablespoon pure vanilla essence
  1. Preheat oven to 350F and line an 8×8 cake pan with parchment paper.
  2. In a bowl over a saucepan of boiling water, melt the chocolate and butter together.
  3. In another mixing bowl, combine all the dry ingredients.
  4. Add the eggs, vanilla and melted chocolate/butter mixture and combine.
  5. If mixture is too stiff, add a little almond milk (or your milk of choice).
  6. Scrape mixture into prepared cake pan and bake for about 35 minutes or until a tooth pick inserted into the cake comes out clean.
  7. Cool for 10 minutes in tin and then place on a cooling rack.
  8. ENJOY!

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