GLUTEN-FREE BAK­ING

donna hay - Fresh + Light - - Contents -

Turn the oven on, get cosy and whip up one of these de­lec­ta­ble cakes

there’ s noth­ing like a good old-fash­ioned bak­ing ses­sion on a chilly af­ter­noon, and these beau­ti­ful gluten-free cakes are a cinch to mix and bake. Made us­ing nut meals and al­ter­na­tive f lours, they fea­ture fruity and creamy flour­ishes we can’t get enough of.

hazel­nut and rasp­berry chia jam cakes

1½ cups (150g) hazel­nut meal (ground hazel­nuts) flou⅓⅓cup(45g)gluten-freeplain(all-pur­pose)flour ¾ cup (180ml) light flavoured ex­tra vir­gin olive oil ⅔ cup (230g) honey

2 tea­spoons vanilla ex­tract

6 egg­whites

½ cup (140g) nat­u­ral Greek-style (thick) yoghurt rasp­berry chia jam

125g rasp­ber­ries

1 tea­spoon honey

2 tea­spoons white chia seeds

Pre­heat oven to 180°C (350°F). To make the rasp­berry chia jam, place the rasp­ber­ries and honey in a small bowl and crush with a fork. Add the chia seeds and mix to com­bine. Set aside for 20 min­utes or un­til thick­ened.

Place the hazel­nut meal, flour, oil, honey, vanilla and egg­whites in a large bowl and whisk un­til well com­bined. Di­vide the mix­ture be­tween 12 x ½- cup- ca­pac­ity (125ml) greased muf­fin tins. Cook for 20–25 min­utes or un­til cooked when tested with a skewer. Re­move from the tin and set aside to cool com­pletely on wire racks.

Spoon yoghurt on top of each cake and swirl with rasp­berry chia jam to serve. MAKES 12.

pear, ri­cotta and gin­ger cake

3 eggs

½ cup (110g) raw caster (su­perfine) sugar 1 tea­spoon vanilla ex­tract

2 tea­spoons finely grated gin­ger

⅓ cup (80ml) light flavoured ex­tra vir­gin olive oil 2 cups (240g) al­mond meal

¼ cup (35g) gluten-free plain (all-pur­pose) flour 1 tea­spoon bak­ing pow­der+

1 cup (240g) ri­cotta

3 small pears (300g), thinly sliced

¼ cup (20g) nat­u­ral flaked al­monds

Pre­heat oven to 160°C (325°F). Place the eggs, sugar, vanilla and gin­ger in the bowl of an elec­tric mixer and whisk for 3–4 min­utes or un­til pale and creamy. Grad­u­ally add the oil and whisk to com­bine. Add the al­mond meal, flour and bak­ing pow­der and mix to com­bine. Add the ri­cotta and half the pear and gen­tly fold to com­bine. Spoon the mix­ture into a lightly greased 20cm round spring­form tin lined with non-stick bak­ing pa­per. Top with the re­main­ing pear and sprin­kle with the al­mond. Cook for 1 hour 20 min­utes or un­til cooked when tested with a skewer. Set aside to cool in the tin com­pletely. Serve. SERVES 8–10.

+ Most bak­ing pow­ders are gluten-free but, if in doubt, check the la­bel.

walnut and date loaf cake

10 fresh dates (200g), pit­ted and chopped 1 tea­spoon bi­car­bon­ate of (bak­ing) soda

½ cup (125ml) boil­ing wa­ter

½ cup (80g) buck­wheat flour

1½ cups (180g) al­mond meal (ground al­monds) ½ cup (85g) ra­padura sugar

½ cup (160g) al­mond spread

½ cup (125ml) light flavoured ex­tra vir­gin olive oil 2 eggs

1 tea­spoon ground cin­na­mon

2 tea­spoons vanilla bean paste

1½ cups (150g) wal­nuts

1 ta­ble­spoon ca­cao nibs

1 cup (240g) low-fat ri­cotta

Pre­heat oven to 160°C (325°F). Place the dates, bi­car­bon­ate of soda and boil­ing wa­ter in a jug and set aside for 5 min­utes to soften. Us­ing a hand-held blender, blend un­til smooth. Set aside. Place the flour, al­mond meal, sugar, al­mond spread, oil, eggs, cin­na­mon, half the vanilla, 1 cup (100g) of the wal­nuts and the date mix­ture in a large bowl and mix well to com­bine. Spoon the mix­ture into a lightly greased 20cm x 10cm loaf tin lined with non-stick bak­ing pa­per. Sprin­kle over the ca­cao nibs and re­main­ing wal­nuts and cook for 1 hour 5 min­utes – 1 hour 10 min­utes or un­til cooked when tested with a skewer.

Set aside to cool in the tin for 10 min­utes, be­fore turn­ing out onto a wire rack to cool com­pletely.

Place the ri­cotta and re­main­ing vanilla in a small bowl and swirl to­gether. Slice the loaf and serve with the vanilla ri­cotta. SERVES 8.

wal­nuts and al­monds take the lead in this de­lec­ta­ble loaf cake, with bonus ben­e­fits for brain- and heart-health. Served with a light swirled vanilla ri­cotta, it’s an ideal af­ter­noon tea treat.

pho­tog­ra­phy CON POULOS

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