Gluten- Free Feijoa and Apple Loafs with Lime Cream Cheese Icing

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Gluten-free baking can most of the time be deemed as dry and unpleasant however I have managed to make not only as gluten-free cake be moist and satisfying but also dairy-free. If you use a simple vanilla icing sugar and water icing instead of the lime cream cheese icing it will be both gluten and dairy free however this time I covered mine in lime cream cheese icing.  This is a simple plain cake recipe with some Feijoa and apple compote added with some diced dates for added texture. Topped with a generous amount of lime cream cheese icing these are a perfect accompaniment to a cup of tea or coffee.

Gluten- Free Feijoa and Apple Loafs with Lime Cream Cheese Icing

Ingredients:
2 1/2 cup. gluten-free flour
3/4 cup. caster sugar
1 tsp. cinnamon
2 tsp. baking soda
300ml water
100ml canola oil
2 tbsp. cider vinegar
1/4 cup. dates, chopped
1 cup feijoa and apple compote
Lime Cream Cheese Icing
3 cup. icicng sugar, sifted
250gm cream cheese
1/2 lime zest and juice

Method:

  1. Pre-heat oven to 180 fan bake.
  2. Sift gluten-free flour, baking soda, caster sugar and cinnamon into a bowl and whisk in water, oil, cider vinegar until you have a smooth batter.
  3. Stir in 1 cup of Feijoa and apple compote and chopped dates.
  4. Spray silicon mini loaf tin with rice bran or canola oil.
  5. Fill with 1/2 cup of batter and bake for 26 minutes until tested  with a skewer and it comes out clean. If you only had one loaf tin like I did you can bake the other half once the 1st batch is cooked or make in a muffin tin.
  6. Combine cream cheese, sifted icing sugar, zest and juice of half a lime.
  7. Whisk in stand mixer for 1 -2 minutes until thick and fluffy.
  8. Top your cakes and enjoy

Makes: 10-12 mini loafs or muffins

You can garnish further with a thin slice of feijoa and lime zest.

Jumbo Cinnamon Rolls

 

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Weekends call for something sweet don’t they? Well I have to agree to that, they do! Not just your average cinnamon roll but jumbo size, soft and fluffy homemade dough layered with cinnamon and brown sugar baked until sticky and topped with vanilla glaze.

Jumbo Cinnamon Rolls

Ingredients:
4 1/2 cup flour
1 1/4 tbsp. active instant yeast
1 cup milk
1/2 cup sugar
1 tsp salt
2 eggs
75gm butter, melted
Filling
150gm butter, softened
1 cup brown sugar
1 1/2 tbsp. cinnamon
Glaze
2 cup icing sugar
4 tbsp water
1 tsp vanilla essence


Method:

  1. Pre-heat oven to 100 degrees for 15 minutes then turn off.
  2. Heat milk for 40 seconds in microwave until warmed not to hot, sprinkle over the yeast and allow to sit for 5 minutes until frothy.
  3. In a stand mixer bowl add eggs, sugar, salt and melted butter.
  4. Pour in yeast/milk mixture followed by flour and salt.
  5. Using a dough hook mix for 3-4 minutes until the mixture is pulling away from the sides of the bowl.
  6. Spray an oven proof bowl with oil spray and place the dough in the center, your dough will be slightly sticky but not runny if so add 1/4 cup more flour and mix in.
  7. I spray the top of the dough lightly with oil to prevent it from getting a crust, glad wrap the bowl and cover with a towel.
  8. Place in the warm oven for 45 minutes until dough has doubled in size. If you have a warm house you can leave it on the bench but this was a great way to speed up the proving process.
  9. Remove from oven the dough should have doubled in size.
  10. Pre-heat your oven to 180 degrees fan forced.
  11. Dust the bench with flour and “knock your dough back” this means hitting the air out of it. Turn the dough out onto the floured bench and press out into a large rectangle about 2cm thick, You could use a rolling pin but with this soft dough I find hands is much easier.
  12. Now combine the filling mixture to form a paste spread all over the dough and now roll up tightly.
  13. Once you have the roll,  line baking tray and cut the roll into 8 even pieces, place them close together on the tray and bake for 28 minutes until brown and golden.
  14. Allow to cool slightly and combine all ingredients for the glaze and drizzle over the rolls.

Serves: 8, best served warm from the oven.

Cinnamon Pear and Honey Apple Cake

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Pears, apples and cinnamon go hand in hand when it comes to baking. Perfect Autumn cake slightly tart apples, pears and cinnamon with a hint of lemon baked into a brown sugar cake with vanilla glaze. I enjoyed a piece of this warm I couldn’t resist.

Cinnamon Pear and Apple Honey Cake

Ingredients:
2 cox orange apples or granny smith
2 brown pears
1 tsp cinnamon
1/2 lemon, juiced
1 dsp honey
1 1/2 cup brown sugar
2 eggs
2 tsp vanilla
1/4 cup canola oil
1/2 cup milk
1 tsp baking soda
2 1/2 cup self raising flour
Icing
3 cup icing sugar
2 cap vanilla essence
4 tbsp. water

Method:

  1. Pre-heat oven to 180 degress bake.
  2. Dice apples and pears mix with cinnamon, honey and lemon juice.
  3. Line cake tin with baking paper you can use a circle or square tin just ensure the baking paper goes up the sides.
  4. Combine vanilla, eggs, brown sugar oil in a bowl stir well. Sift in flour and baking soda and stir to combine.
  5. Add milk and mix to form a smooth batter.
  6. Scatter half the apple and pear mixture on the base of the lined cake tin, followed by the batter. Smooth this out evenly and top with remaining apple and pear mix.
  7. Bake for 60-70 minutes until when tested with a knife it comes out clean.
  8. Allow to cool.
  9. Sift icing sugar into a bowl and add 2 caps of vanilla essence and 4tbsp of cold water, stir well until you have a thick consistency.
  10. Pour icing over the cake starting in the center and smoothing it evenly with a spoon.

Serves: 8-10

Snickers Slice

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Sweet and crunchy snickers slice is not for the faint hearted. It sure has a caramel packed kick with nutty peanuts and dark chocolate. Everyone’s sweet tooth was extremely happy when I presented them with this one to try. I enjoyed mine with a nice hot cup of tea on a Sunday afternoon.

 

Snickers Slice

Ingredients:

Caramel
2x tin 395gm condense milk
100g butter
2 tbsp golden syrup
1 cup toasted peanuts
Base
1 cup toasted peanuts
250gm packet malt biscuits
180gm butter, melted
Topping
250gm Dark chocolate
2tbsp coconut oil

Method:

  1. Pre-heat oven 180 fan bake.
  2. Toast 2 cups plain peanuts for 15 minutes until golden brown.
  3. In food processor add malt biscuits and 1 cup of toasted peanuts. Blitz until a chunky texture has formed add , melted butter.
  4. Line baking dish with baking paper and press in the crumb. Press crumb firmly into the dish.
  5. Combine  condense milk and golden syrup in a microwave safe jug. Microwave for 2 minutes, then stir repeat 2 times and on the 3rd time add the butter and stir in.
  6. Pour caramel over base and sprinkle with remanding 1 cup toasted peanuts, bake for 25minutes, until golden and bubbling.
  7. Allow to cool completely, combine chocolate and coconut oil in a microwave safe bowl and melt for 1 minute. Stir well to remove all lumps and pour over the set cooled caramel. Allow to set and enjoy a slice with a nice cup of tea or coffee.

Summer Time Apricots

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Apricots are very cheap at the moment here in New Zealand, especially the ones suitable for jams and preserving. I got some Central Otago apricots last week which cost $1.89 a kilo and what a bargain.  I spent a small amount of time looking through them to avoid picking the really unusable ones. Here is a super simple crunchy tart apricot crumble sponge pudding with hokey pokey ice-cream is a summer stunner pudding! I strongly suggest serving with hokey pokey ice-cream but vanilla would be just as good and a sneaky pour of cream.

This crumble sponge pudding would also be suitable for berries, stewed pear, apples or even a lemon curd filling. Change it up or keep it as an apricot one.

Apricot Crumble Sponge Pudding

Ingredients:
8-9 ripe apricots, halved and stone removed
1/4 tsp cinnamon
1 tbsp butter
Sponge:
1 cup self-raising flour
1 tsp vanilla essence
1/4 cup canola oil
1x egg
3/4 cup milk
Crumble:
1 1/2 cup oats
1/4 tsp cinnamon
100g butter, soften
1/4 cup brown sugar

Method:

  1. Pre-heat oven 180 degrees.
  2. Grease the edges of the pie dish  with the first amount of butter and lay down halved apricots so the bottom of the dish is completely covered and sprinkle with cinnamon.
  3. In medium bowl combine self-raising flour, sugar and whisk in egg, milk, oil and vanilla until smooth and no lumps. Pour over the apricots.
  4. Combine brown sugar, cinnamon and oats in another bowl and rub in softened butter. Crumble this over the sponge filling evenly
  5. Bake for 55 minutes, check sponge with knife and it should come out clean , if not continue to cook. for a further 5-10 minutes.
  6. Serve hot with hokey pokey ice-cream.

Serves: 6

Chocolate Plum Cake

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Layered with chocolate and tart plum, this cake is a show stopping treat and must make for anyone! Summer is here and the amazing produce that it brings is here too! However it is coming to an end so are the rays of beautiful sunshine, lets make the most of it and get ahold of some seasonal summer plums.

The base to this cake is vegan and if you substitute the butter for margarine in the icing the cake will be fully vegan and even the non vegans will be happy!

Chocolate Plum Layer Cake

 Ingredients
2 1/2 cups flour
2 cup sugar
1/2 cup cocoa
2 tsp baking soda
2 cup cold water
2 tbsp vanilla essence
1/2 cup canola oil
2 tbsp white vinegar
2 cups plums, sliced
2 cups icing sugar
1/4 cup cocoa powder
200gm butter, softened
2 tsp vanilla essence
2 tbsp water

Method:

  1. Pre-heat oven 180 degrees bake.
  2. Line two sponge tins with baking paper.
  3. Sift all dry ingredients into bowl, whisk in oil, vanilla essence, vinegar and water. Whisk well to combine and no lumps in the batter.
  4. Pour batter evenly over both tins and scatter plums over both tins.
  5. Bake for 45minutes until cake springs back when touched.
  6. Allow to cool
  7. Soften butter, in a stand bowl sift icing sugar and cocoa add softened butter and vanilla essence. Beat until light and fluffy around 3-4minutes.
  8. Turn one cake out of the tin and spread with icing, place second cake on top and spread remanding icing.
  9. Decorate  with cut plum, thread coconut and ground chocolate oreos.

Serves: 8-10 slices

Chewy Dark Chocolate Cranberry Cookies

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Sometimes you just need to make a cookie to go with that cup of tea, well scratch the tea I just wanted a cookie when feeling down.
Yes this is a gluten-free recipe however if you wanted to you normal flour you can and it will be fine. However I highly suggest just make them gluten-free you wouldn’t be able to tell unless you were told!
Pams is one of my go to brands, its cheap and affordable but the quality is perfect. Wish they made a gluten-free flour blend though.

In the recipe it says to chill the dough, please do this or the cookies with turn into very flat cookies, probably still edible and very tasty but not the look you’re wanting. I also used pullet eggs which are a lot smaller than normal size 7 eggs I used 2x but 1x 7 egg would be enough in total mine weighed 80gm.

Gluten-Free Chewy Dark Chocolate Cranberry Cookies

Ingredients:
1 1/2cup Edmonds gluten-free flour
1/2 tsp baking soda
1/2cup brown sugar
1/4cup white sugar
150gm butter softened
pinch of cinnamon
2x pullet eggs or 1x size 7
1cup Pams dark chocolate chunks
1/4cup dried cranberries

Method:

  1. Pre-heat oven to 170 degrees fan bake.
  2. In stand mixer combine both sugars, cinnamon and softened butter, beat for 2 minutes until pale and creamy. This is important that you do this step to achieve a tasty chewy cookie.
  3. Scrape down the side of the bowl and add eggs one at a time, turn up beater after each addition. I used pullet eggs which are considerably smaller than your every day egg. 1x size 7 egg will do around 80gm in total.
  4. Add chocolate chunks, cranberries, baking soda and gluten-free flour. beat in slowly or you will have a large mess to clean up. Scrape down the side of the bowl and mix in the remainder by hand.
  5. This cookie dough is much wetter than your usual, DO NOT PANIC. Place cookie dough in fridge for 15 minutes to set it slightly.
  6. Line baking tray with baking paper, I used a dessert sized spoon to make the cookies however an ice-cream scoop would be perfect.
  7.  Shape dough into rounds and space apart, I made 8 cookies and had enough dough for around 3 more left but I didn’t have space on my tray so I froze it for when I am in need of making a cookie craving.
  8. Once you have shaped your cookies place the tray in the fridge for a further 15 minutes. This is very important or you cookies wont be cookies and not chewy.
  9. Remove tray from fridge and bake for 15 minutes.
  10. Remove cool and eat or just go straight for it off the hot tray.

Makes: 8-11 Cookies

Sweet Tooth Fix, Two ingredients say no more

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Do you ever want to just make something sweet with minimal effort and minimal ingredients?
Well I sure have the recipe for you, two ingredients and 5 minutes of your time and its ready to hit the fridge.
Today’s creation is soft and creamy fudge that only requires two ingredients, YES you heard me TWO INGREDIENTS!!
No pots or pans are required for this recipe either. Simply a microwave safe bowl or jug and a rubber scraper.  This fudge is soft and melts in your mouth I have already eaten 5 pieces writing out the recipe, be sure this wont last long in your house.

Two Ingredient  Fudge

Who doesn’t like fudge? I think nearly everyone does even more so that it only takes 5 minutes and two ingredients. I wanted something that wasn’t going to take much effort or time to be completely honest with you all. Who doesn’t want that right? So I have created a very simply recipe for 2 ingredient 5 minute fudge. You can make any flavour you like I turned a simple milk chocolate fudge into a cookies and cream dream and a Cadbury Caramilk flavour. Flavour possibilities are endless and up to you.

Ingredients:
600gm Chocolate (I used Whittaker’s Milk Choc and Cadburys Caramilk)
1 1/2 can 395gm Condense Milk

Method:

  1. Brake chocolate into small pieces, place in microwave safe bowl.
  2. Pour in condense milk.
  3. Place in microwave and change power setting to 50% microwave for 1 minute, then stir.
  4. Repeat this step 5x to equal 5 minutes, after 3 minutes your mixture will start to thicken, don’t panic just stir it evenly with a rubber scraper insuring that you get around the sides and base of the bowl.
  5. Once you have completed this pour into silicone cake mould or baking dish lined with baking paper.
  6. Cover with a piece of baking paper and using your hands spread the fudge evenly over the dish, remove baking paper before placing in the fridge.
  7. Add desired toppings I’ve done cookies and cream and also a plain one in the pictures below.
  8. Place in the fridge for 3 -4 hours or overnight. (for best results overnight is best)
  9. Cut into 2.5cm cubes.

Flavour additions:

Cookies and Cream Fudge:
8x Oreos
12 cookies and cream Herseys kisses
Once you have poured your fudge into your dish and smoothed the top, sprinkle with crushed cookies and Herseys kisses. Place baking paper over the top and press topping in so when the fudge sets its in your fudge rather than falling off.

Fresh Berry Tarts

Summer is here and I finally got around to typing one of the most simplest recipes up. Flaky pastry topped with vanilla custard and fresh Central Otago Cherries and Raspberries with a scattering of white chocolate crisped up in the oven and would be perfect served with vanilla ice cream or cream.

I used what fruit I had on hand these would also be delicious with sliced apricots, peaches or any stone fruit and berries!

Fresh Raspberry, Cherry and Custard Tarts

Ingredients:

1/2 cup cherries, stones removed
1/2 cup raspberries
1/4 cup white chocolate, roughly chopped
1 cup cold vanilla custard
1 sheet of flaky pastry, cut into 4 squares

Method:

  1. Pre-heat oven to 180 degress.
  2. Line baking tray with baking paper and space the 4 cut out squares of pastry evenly apart on tray.
  3. Dollop 1/4 custard on the base of each piece of pastry, trying to keep it roughly in the center spread out slightly leaving a ring of pastry around the edge. Top with cherries, raspberries and white chocolate.
  4. Bake for 15 minutes until golden serve  warm finished with fresh mint and a dusting of icing sugar and a side of ice-cream or cream.

Serves: 4

Icing Sugar Pavlova

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With an abundance of eggs coming from our girls everyday I really needed to use them up. I got the idea in my head that Pavlova was on the cards. I was so excited I had not made a pav since Christmas. Sadly my sugar jar was empty! I nearly cried! Only type of sugar I had was icing sugar or confectioners sugar so it was either going to work or fail drastically. Here’s how the icing sugar pav turned out.

The Icing Sugar Pavlova

With a crisp and crunchy outer shell and a marshmallow center topped with vanilla cream and slightly tart boysenberries this pav went down a treat.

Ingredients

  • 6 egg whites
  • 2 3/4 cup icing sugar, sifted
  • 1 tbsp cornflour, sifted
  • 1 tbsp white vinegar
  • 1/2 tsp vanilla bean paste
  • 2 tbsp boiling water

Boysenberry Compote

  • 1 cup frozen boysenberries
  • 1/4 cup water
  • 1/2 cup icing sugar
  • Whipped cream to serve

Method:

  1.  Preheat oven to 200 degrees.
  2. In a stand mixer with whisk attachment, add the first 5 ingredients and whisk for 12 minutes until glossy, light and hard peaks are reached, see picture below.
  3. Line baking tray with baking paper and, scrap out egg mix trying to keep it all in the center piled up this makes it easier to shape into a circle.
  4. Using a rubber scraper or pallet knife move it side to side pushing the meringue out evenly in a circle shape, to shape the sides drag your pallet knife up from base to top, like in the picture below.
  5. Bake at 200 degrees for 2 minutes then drop 100 degrees for 1 1/2 hours.
  6. In medium size pot add boysenberries, water and icing sugar, bring to the boil and then simmer until thicken slightly.
  7. Turn oven off and leave meringue to cool inside, once cooler open the oven door slightly. Allow to cool and set aside.
  8. Once cool top with whipped cream and boysenberry compote.

Slices: 8-10

Add first 5 ingredients, whisk for 6 minutes add boiling water and continue to whisk for further 6 minutes.

Add first 5 ingredients, whisk for 6 minutes add boiling water and continue to whisk for further 6 minutes.

Meringue should be glossy, light, fluffy and hold stiff peaks.

Meringue should be glossy, light, fluffy and hold stiff peaks.

Place heaped meringue onto lined baking tray and shape.

Place heaped meringue onto lined baking tray and shape.

Using pallet knife draw if from the base to the top to add a nice design and structure to the pav.

Using pallet knife draw if from the base to the top to add a nice design and structure to the pav.

Ready for the oven, bake at 200 degrees for 2 minutes then drop to 100 degress for a further 1 /12 hours.

Ready for the oven, bake at 200 degrees for 2 minutes then drop to 100 degrees for a further 1 /12 hours.

My finished pavlova has a few cracks on the top but i can hide that with cream all and all not bad.

My finished pavlova has a few cracks on the top but i can hide that with cream all and all not bad.

Side view slight crack but I like that you know its home made perfect in-perfection.

Side view slight crack but I like that you know its home made perfect in-perfection.

Top with whipped cream and boysenberry compote.

Top with whipped cream and boysenberry compote.

Crisp outside and marsh marsh-mellow center the perfect homemade meringue.

Crisp outside and marsh marshmallow center the perfect homemade meringue.