|
Gluten Free Russian Apple Cake
This rustic apple cake is soft, moist and incredibly delicious and easy to make. It’s nutrient dense and satisfying so it's great to have as a breakfast cake with Greek yogurt the next morning. INGREDIENTS: 6 eggs at room temperature 1 cup granulated sugar (you can use allulose sweetener if you prefer) 1 ¼ cups Bob Mills gluten free flour ½ teaspoon xanthum gum ½ teaspoon baking powder 1 teaspoon vanilla bean paste 6 small granny smith apples, peeled and diced 1 teaspoon confectioners (icing) sugar, for dusting INSTRUCTIONS: Preheat the oven to 350 F (180 C). Line the base of a 9 inch springform pan with a ring of parchment paper. Peel, core and dice the apples. In a large bowl add the eggs and sugar and beat with a hand mixer until thick and fluffy ribbons form (this takes about 8 minutes). Add the vanilla paste and beat until incorporated. Sift in the flour, xanthum gum and baking powder, folding until just combined. Fold in the diced apples and pour batter into the prepared pan. Bake for 45 minutes. Remove from oven and let stand for 15 minutes before sliding a thin spatula around the edges of the pan to loosen and transfer the cake to a platter. Dust with icing sugar and and serve on its own or with cream or ice cream. Enjoy!
0 Comments
Extra Dark Chocolate Panna Cotta
This deliciously satisfying dessert couldn't be easier to make, yet looks and tastes deluxe. Simply stir and pour, then let the mixture set in the fridge for 3 hours. If you are serving guests, you can add some whipped cream and shavings of chocolate on top, or simply top with some red berries. INGREDIENTS: 2 cups heavy cream 1 ½ teaspoons unflavored gelatin 85g of 85% dark chocolate broken into pieces 1 teaspoon vanilla bean paste Fresh raspberries to garnish INSTRUCTIONS: Add the cream to a saucepan and sprinkle over the gelatin. Gently heat the cream and gelatin while whisking with a balloon whisk. Heat until just below boiling, but do not boil. Add the chocolate pieces and take off the heat. Add the vanilla bean paste. Strain the mixture through a strainer into a pouring jug. Pour the mixture into ramekins or glasses. Divide the mixture between either four or six serving dishes (depending on how big you prefer each serve). Let the mixture chill in the refrigerator for at least three hours. Top with whipped cream or raspberries and enjoy! Gluten Free Carrot, Walnut and Raisin Cake with Lemon Drizzle
This cake really satisfies the craving for carrot cake, but it's way healthier than the traditional version. It’s quick and easy to whisk up and bake, especially if you have carrots, raisins (sultanas), walnuts and lemons on hand, which I generally always keep at home. INSTRUCTIONS: 3 medium carrots, peeled and grated 3 eggs ½ cup brown sugar ¼ cup white sugar ⅓ cup coconut oil ⅓ cup Greek yogurt ½ teaspoon ground cinnamon ½ teaspoon mixed spice 1 teaspoon vanilla bean paste ½ cup quinoa flour ½ cup almond flour ¼ cup coconut flour ½ teaspoon xanthum gum ½ teaspoon baking powder ½ teaspoon baking soda ½ cup walnuts, chopped ¼ cup raisins (sultanas) LEMON DRIZZLE: Juice of one lemon 1 cup confectioners sugar 1 teaspoon softened butter INSTRUCTIONS: Preheat the oven to 350 F (180 C). Grease and line the base of a 20cm round cake tin. In a large mixing bowl, whisk the oil, sugar, eggs, spices, vanilla paste and yogurt. Fold in the flours, xanthum gum and baking soda and powder. Fold in the grated carrot, walnuts and raisins. Pour mixture into prepared tin and bake for 30 minutes or until golden and firm to touch.. Prepare the lemon drizzle by mixing all the ingredients in a small bowl. Serve cake with a drizzle of the lemon topping. Enjoy! Spicy Quinoa, Broccoli and Chickpea Salad
A hearty salad that goes well with protein or as a meal on its own, this gluten free salad is so versatile that you’ll make it again and again. I cheat by using store bought Bombay spice crunchy chickpeas and pre cut broccoli, to make this even easier to whip up. INGREDIENTS: I cup tricolor quinoa, rinsed and drained 2 cups broccoli florets 1 cup spicy crunchy chickpeas 1 tablespoon of sambal oelek For the dressing: Juice of one lemon 1 teaspoon Dijon mustard 1 tablespoon mayonnaise ¼ cup extra virgin olive oil 1 teaspoon honey Salt and pepper to taste INSTRUCTIONS: Cook the quinoa according to packet instructions via the absorption method. Place the broccoli florets in a large heatproof bowl, pour boiling water over and let stand for five minutes, then drain. Meanwhile, make the dressing. Whisk all the ingredients in a jar with a lid. Shake well. In a large serving bowl, place the cooked quinoa and stir through the sambal oelek. Add the broccoli and dressing. Toss well and top with the chickpeas. Season to taste and serve at room temperature. Enjoy! Gluten Free Banana Pecan Chocolate Chip Muffins
When you have a couple of ripe bananas staring at you from the fruit bowl, you know it’s time to treat yourself to these easy, crowd pleasing, delicious muffins. I generally always have toasted pecan pieces and extra dark chocolate chips on hand, however you can substitute with walnuts and omit the chocolate chips if you prefer. Makes 12 INGREDIENTS: 2 ripe bananas 3 eggs ½ cup brown sugar ¼ cup coconut oil ¼ cup plain Greek yogurt ½ teaspoon vanilla extract ½ teaspoon cinnamon ½ cup quinoa flour ½ cup almond flour ¼ cup coconut flour ½ teaspoon xanthum gum ½ teaspoon baking powder ½ teaspoon baking soda ¼ cup toasted pecan pieces ¼ cup dark chocolate chips INSTRUCTIONS: Preheat the oven to 350 F (180 C). Line a muffin tin with 12 large baking cups. In a large mixing bowl whisk together the coconut oil, sugar, yogurt, eggs, vanilla and cinnamon. Add the flours, baking powder, baking soda, xanthum gum and stir until well combined. Fold in the chocolate chips and pecan pieces. Using a cookie scoop, scoop the mixture into the prepared muffin tin. Bake for 20 minutes or until firm and golden. Enjoy warm or at room temperature. Bon Appetit! Baked Cinnamon Apples
An apple dessert that also doubles as breakfast? Count me in. If you love the combination of cinnamon and apples with the crunch of healthy walnuts, you’ll love this easy baked apple recipe. Serve on its own or with Greek yoghurt or even a dollop of cream if you are feeling decadent. INGREDIENTS: 4 honeycrisp or gala apples 4 teaspoons sugar 2 teaspoons ground cinnamon ¼ cup chopped walnuts or chopped pecans 2 tablespoons water INSTRUCTIONS: Preheat the oven to 350 F (180 C). Slice each apple in half and carefully scoop out the core and seeds. In a bowl, combine the sugar, butter, cinnamon and chopped nuts. Place the apple halves in a baking dish core side up. Scoop a teaspoon of cinnamon mixture into the centre of each apple. Pour water into the pan. Bake in the preheated oven for 45 minutes. Enjoy warm and keep any leftovers in an airtight container in the fridge for breakfast. Bon Appetit! Lamb Shank and Lentil Soup
You will love this hearty soup any time of year, but especially during the cooler months. It's traditionally made with barley, however, since I avoid gluten now, due to my thyroid issues, I substitute the barley for red lentils and they work really well. Very easy to make, this soup is delicious and substantial enough to enjoy as a meal on its own or you can enjoy a cup alongside your meal. Lamb shanks are readily available in the meat section of your supermarket. INGREDIENTS: 2 lamb shanks 2 tablespoons avocado oil 32 oz (1 litre) vegetable broth 1 litre spring water 1 onion, diced 3 carrots, peeled and diced 1 zucchini, diced 3 swedes (rutabaga) peeled and diced 3 sticks celery, diced ½ cup dried red lentils Salt and pepper to taste INSTRUCTIONS: Heat the oil in a large saucepan over medium heat . Add the lamb shanks and brown on all sides. Add the onion and saute until translucent. Season well with salt and pepper. Add the vegetable broth and water and bring to a boil. Add the remaining chopped vegetables and red lentils and place the lid on the saucepan. Simmer for 2-3 hours or until the lamb is falling off the bone. Serve topped with fresh parsley and fresh crusty bread if desired. Enjoy! Zucchini and Feta Egg Muffins
Whether you enjoy these muffins for breakfast, lunch or dinner, they are definitely a crowd pleaser in a busy family. Make a batch and keep the leftovers in the fridge for a healthy snack option too. INGREDIENTS: 6 eggs 1 small zucchini, grated and squeezed of excess moisture 100g feta cheese ¼ cup grated parmesan cheese Salt and pepper to taste INSTRUCTIONS: Preheat the oven to 350 F (180 C). Grease a six capacity muffin tin. Break the eggs into a mixing bowl and beat with a hand whisk until smooth. Add the grated zucchini, salt and pepper, parmesan and crumbled feta. Spoon the mixture into prepared muffin tray. Bake for 20 minutes or until golden brown and firm to touch. Enjoy straight from the oven, lukewarm or cold. Bon Appetit! Gluten Free Chocolate Macaroons
If you are after a quick, easy, no fuss gluten free sweet treat using ingredients you probably have on hand in your pantry, then this recipe is for you. Simply throw all the ingredients in a bowl, mix, scoop and bake. Lets face it, it's always nice to finish a meal with a sweet treat that contains healthy fats and won't cause a huge insulin spike. Ingredients: 1 ½ cups shredded unsweetened coconut ½ cup almond flour (or quinoa flour) ⅓ cup honey ⅓ cup 100% cocoa powder (I like Guittard) 2 tablespoons coconut oil (melted) 1 teaspoon vanilla extract Instructions: Preheat the oven to 325 F (160 C). Mix all the ingredients together in a bowl until well combined. Using a small cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the bottom of the cookies are browned. Let cool on the baking sheet for at least 15 minutes to firm up before transferring to a plate. Enjoy! If you make these, let me know in the comments how they turned out for you! Quinoa Chocolate Chip Cookies
(makes 12 cookies) If you are yearning for a satisfying gluten free cookie made with real butter that tastes as good as a wheat laden one, then this recipe is for you. It’s super quick to make the batter and they bake in under fifteen minutes. Faster than it takes to get in the car and drive to the store. INGREDIENTS: 125g butter, softened 1 egg ⅓ cup white sugar ⅓ cup brown sugar 1 teaspoon vanilla extract ¾ cup quinoa flour (available in the supermarket) ¾ cup almond flour ½ teaspoon baking powder ¼ teaspoon baking soda ¾ cup extra dark chocolate chips (I like Guittard) ⅓ cup chopped nuts of choice (pecans, hazelnuts or macadamias work well) INSTRUCTIONS: Preheat the oven to 350 F (180 C). Line a baking sheet with parchment paper. In a large mixing bowl, soften the butter in the microwave for 10 seconds if needed. Whisk to combine the egg, vanilla extract and sugars. Fold in the flours, baking powder and baking soda. Add the chocolate chips and chopped nuts. Using a cookie scoop, scoop balls of mixture and place them 2 inches apart on the cookie sheet. Place into a preheated oven and bake for about 13 minutes or until golden brown. Cool on a cookie rack and store in an airtight container. Enjoy! let me know how these turned out for you. |
AuthorG'day. Welcome to my blog, where I write about mindful eating. My name is Sally Asher and I'm a wellness author of three books. I hold a Health Science degree and have a passion for behavioral change. I live between South Florida and Melbourne with my husband and two teenagers. My husband and I run a real estate investment company. I love to help people eat mindfully and reconnect with the innate, intuitive sense of eating that we are all born with. ArchivesCategories |
RSS Feed
