Gluten Free Honey & Apple Cake

Enlight36Ingredients

  • 4 green apples, peeled and thinly cubed
  • 1 1/4 cups gluten free self raising flour, sifted
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/4 cup extra virgin olive oil
  • 4 large eggs
  • 1/2 cup honey, heated in the microwave

 

Method

  1. Preheat oven to 175’C and grease and line a fluted ring cake tin.
  2. Combine flour, sugar, baking powder, olive oil, and eggs in the bowl of a bench mixer and beat until mixture is smooth.
  3. Fold in apples on low speed.
  4. Pour mixture into prepared cake tin and bake for 40 minutes.
  5. Remove from oven and pour warm honey on top and return to oven for a further 20 minutes.
  6. Cool on a wire rack and serve.

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Gluten Free Banana & Prune Loaf

IMG_3311Ingredients

  • 5 overripe bananas, mashed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 cup pitted prunes, roughly diced
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 2 eggs
  • 2 1/2 cups gluten free self raising flour

Method

  1. Preheat oven to 160’C and line a 10cm x 20cm loaf tin.
  2. Place all ingredients in a mixing bowl and stir until combined.
  3. Bake for approximately 1.25 hours or until cooked through.

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Gluten Free Chicken & Mushroom Pasta Bake

IMG_3303

Ingredients

  • 340gm Gluten Free Barilla Penne Pasta
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 500ml thickened cream
  • white pepper to taste
  • 200gm button mushrooms, sliced
  • 1 BBQ chicken, meat shredded
  • 450gm Perfect Italiano Perfect Bake Cheddar, Mozarella and Parmesan cheese
  • paprika to garnish
  • mixed dried herbs to garnish

Method

  1. Preheat oven to 160’C.
  2. Cook pasta as per packet directions.
  3. Melt butter and oil in a saucepan over medium heat. Add garlic, cream and white pepper and stir until mixture reaches a simmer. Add 2 handfuls of cheese and continue to stir until sauce thickens.
  4. Saute mushrooms in a small frying pan with a small amount of oil.
  5. Combine pasta, sauce, mushrooms and chicken in a baking dish. Top with remaining cheese and sprinkle with paprika and herbs.
  6. Bake for 10-15 minutes or until cheese is golden brown.
  7. Serve with salad.

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White Chocolate Scones – Gluten Free

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Makes approximately 16 scones

Ingredients

  • 4 cups gluten free self raising flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 cup white chocolate chips, roughly chopped
  • 1 egg
  • 2 1/2cups milk

 

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Place all ingredients in a large mixing bowl and stir quickly to combine.
  3. Lightly knead mixture on a bench until 2 cm high.
  4. Cut with scone cutter and place scones on lined baking tray.
  5. Bake for approximatley 15 minutes.

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Chocolate Fudge Cake – Gluten Free

IMG_2712Enlight12

This cake is a long time family favourite from the Family Circle Favourite Cake Recipes book.

Recently, we have adapted the Chocolate Fudge Cake to be Gluten Free and here is the recipe.

Ingredients

Cake

  • 125gm butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2/3 cup cocoa
  • 1/2 cup hot water
  • 2 teaspoons vinegar
  • 1 cup milk
  • 2 cups gluten free plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • pinch salt

Icing

  • 125gm butter
  • 2 1/2 cups icing sugar, sifted
  • 3 tablespoons cocoa
  • 3 tablespoons hot water

Method

  1. Preheat oven to 160’C and prepare two 20cm round cake tins.
  2. Beat butter until light and creamy. Add sugar, eggs and vanilla and beat until light and fluffy.
  3. Mix cocoa with hot water to form a paste and gradually add to the cake mixture.
  4. Combine milk and vinegar to sour.
  5. Sift together flour, baking powder, bicarbonate of soda and salt. Add to cake mixture alternately with sour milk. Stir to combine.
  6. Pour mixture evenly between the two prepared cake tins and bake for approximatley 30 minutes or until cooked through. Allow the cakes to cool in their tins for ten minutes and turn onto racks allowing to cool completely.
  7. Whilst the cakes are baking, prepare the icing by beating butter until light and creamy.
  8. Mix cocoa with hot water to form a paste and add to the butter alternately with the icing sugar.
  9. Cover the cake with the icing, including a layer between the two cakes.

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Gluten Free Individual White Chocolate Cheesecakes

enlight1Serves 8

Ingredients

Method

  1. Place biscuits into a zip lock bag and lightly crush with a rolling pin. Place biscuit pieces into serving glass, reserving some for decoration.
  2. In an electric mixer, beat cream cheese, sugar and lemon rind until the mixture reaches a smooth consistency.
  3. Add the dissolved gelatine and fold in the whipped cream and melted chocolate.
  4. Distribute evenly in each glass. Decorate with reserved crushed biscuits.

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