Gluten free - grain free - dairy free - refined sugar free - contains nuts and egg This is a wonderfully easy yet satisfying cake. It isn't too rich, and works really well for an afternoon tea cake, in the daily lunch boxes, or a dessert served with some cashew cream and fresh berries. The recipe was inspired by the Santiago Cake recipe in "The Family Meal" by Ferran Adria, the head chef of the legendary elBulli restaurant in Northern Spain. The batter for the cake is very runny and it does not rise- therefore comes out a bit more like a slice than a cake. Serves 20 (or 12 if you like big pieces!)
Ingredients
Gluten free – grain free – dairy free – can be refined sugar free – vegetarian – contains eggs and nuts Well folks, I know it's a big call, but these Brownies really are the best I've tasted that are gluten/dairy/grain/refined-sugar free. And being the chocoholic that I am, I've tasted a few! They began their life as a 'happy accident' when I was attempting to convert a Ferran Adria chocolate cookie recipe to dairy and gluten free. It was supposed to be rolled up in baking paper into a log and cut into cookies, but mine was way too runny, so I put it in a tin and baked it. The first taste test put me into a happy spin as I realised the potential. Another batch with a couple more tweaks later and....HEAVEN! The other 'Friendly' Brownies I've made in the past haven’t quite delivered the texture that I love in a Brownie, but these certainly have - that really soft, slightly gooey, almost-not-cooked-enough interior, with a slightly crunchy sugar-formed exterior, and an overall melt-in-your-mouth goodness. If you bake these with naturally sweetened chocolate (such as Loving Earth Dark Coconut Sugar Chocolate), these are technically refined-sugar free. If you use regular dark chocolate, there will be some refined cane sugar involved. Please be brave enough to delve into the world of coconut sugar for this recipe if you haven't before. It's got so many health benefits that are not available in cane sugar, it has a low GI, and it gives such a rich, caramalised flavour. The Chinese five spice powder gives these a really different and exotic flavour. If you're not feeling adventurous, just replace it with cinnamon, but I urge you to give it a go...at least once! Now, a little disclaimer. Just because these are 'everything free' doesn't make them health food! These are incredibly high calorie munchies and call for moderation in consumption....if your self control is stronger than your taste buds! Ingredients
Method
Can be gluten free and dairy free and refined sugar free - egg free - nut free A traditional Aussie favourite with a few Friendly tweaks to make them gluten, dairy and refined sugar free. Anzac biscuits were originally made by women at home in Australia to send overseas to their men at war. The biscuits had to not spoil quickly (and are therefore egg free), and not break apart during transport. The first version were called Anzac Tiles because they were so incredibly hard. We tend to make them more in April as we commemorate our defense forces - past and present - on Anzac Day on April 25. But, of course, they're great all year round. After a LOT of experimenting I have finally come up with a combination of ingredients that I think works best as a gluten, dairy and refined sugar free biscuit. As you will find if you do an online search, there are many recipes out there, both for traditional Anzacs and gluten free. The gluten and dairy free ones that use oats generally have the same list of ingredients, it just tends to be the quantities that differ. The only big difference out there is that some people have attempted to make them without oats, which I have tried in the past and my advice is don't bother! They don't taste like Anzacs! So, I'm sticking with gluten free oats, coconut oil instead of butter, coconut sugar instead of castor, and pur maple syrup instead of golden syrup. Trust me....they do turn out great!! My biggest dilemma was getting the texture right. My family prefers them crispy, but I know there is a huge debate out there about crispy vs chewy! My little poll on facebook shows a pretty equal division! Thanks to the help of my wonderful foodie friend Alison, who sent me an article explaining how to get the texture you like, I am happy to share the secret! It's all in the sugar. My recipe is always going to come out crispy because it uses coconut sugar. Brown sugar has the same effect. If you don't mind indulging in some refined sugar and you prefer chewy biscuits, then switch to castor sugar. If you like them somewhere in between, try 1/2 cup coconut/rapadura/brown sugar and 1/4 castor sugar.
Ingredients
Method
|
|