Tag: gluten-free

Dessert

Banana cake

Jenny

cake

To polish off our month of birthday celebrations, by popular request I baked a banana cake. This is the close cousin of the banana bread I posted about a few months ago, but somehow a loaf cake does not seem as festive as a round one. Actually I think frosting would make it even more festive, but strangely enough none of my children like frosting!

It’s been a dessert-heavy few weeks here on the blog so I’m looking forward to moving on to some lighter fare as summer approaches. That said, this cake makes a lovely summer dessert served with some fresh mixed berries or a scoop of sorbet.

Gluten and dairy free banana cake (adapted from a Tom Kitchin article in The Scotsman)

4 medium bananas, peeled – about 300g

200g caster sugar

6 large eggs

200g ground almonds

1 teaspoon gluten free baking powder

Makes 8 proper servings

Preheat your oven to 170°C/325°F/gas mark 3.

On a plate or cutting board, mash up the bananas into chunks using a fork. Scrape into a bowl and blend in the sugar until smooth. I use my handheld mixer to do this; the texture should be less chunky than for banana bread.

In another bowl, whisk the eggs until frothy. Pour into to the banana mixture, and mix well.

Fold the ground almonds and baking powder into the batter, then pour the batter into a 23cm springform cake pan, lined and greased (I use ghee but you could also use a bit of oil).

Bake for one hour. Cool on a rack, then remove from the tin. Serve on its own or with some fresh raspberries. This cake tastes just as good the day after you bake it.

Dessert

Coconut macaroons

Jenny

marble

Did I mention that we have a lot of April birthdays around here?

Continuing our theme of birthday celebrations, my son asked me to bring a treat in to school on his birthday to share with his friends and teachers. The catch? My son is gluten and dairy-intolerant, and the school is nut-free.

Fortunately, I had this coconut macaroon recipe up my sleeve. This is another family favorite and I think it might now be a school favorite too. The recipe scales up or down very easily to I simply adjust quantities depending on the occasion. Over the years I’ve made notes of the ratio of ingredients for different quantities, so I’m sharing that here as a table.

Coconut macaroons (adapted from a David Lebovitz recipe)

Yield: 20 macaroons Yield: 25 macaroons Yield: 30 macaroons Yield: 60 macaroons
3 large egg whites 4 large egg whites 5 large egg whites 10 large egg whites
210g caster sugar 285g caster sugar 350g caster sugar 700g caster sugar
165g dessicated coconut 225g dessicated coconut 280g dessicated coconut 560g dessicated coconut
30g rice flour 40g rice flour 50g rice flour 100g rice flour
1 tablespoon honey 1 tablespoon honey 2 tablespoons honey 4 tablespoons honey
pinch of salt pinch of salt pinch of salt large pinch of salt
½ teaspoon vanilla extract ½ teaspoon vanilla extract 1 teaspoon vanilla extract 2 teaspoons vanilla extract

Combine the egg whites, caster sugar, dessicated coconut (make sure this is unsweetened), rice flour, honey and salt in a large skillet or pan and place on the hob over low heat. Allow the ingredients to melt together, stirring constantly, until the mixture has a porridge-like texture and begins to brown on the bottom. Remove from heat, stir in the vanilla extract and allow to cool.

The batter should at least be cooled to room temperature but for best results refrigerate for several hours or overnight (the batter will keep in the refrigerator for up to one week, and according to David Lebovitz can also be frozen for up to two months).

Preheat your oven to 170°C/325°F/gas mark 3.

Using your hands, form the batter into balls, around the size of golf balls. Place on a non-stick baking tray (or two) in evenly spaced rows and press the sides with your fingers to make a slight pyramid shape. (This is a fun task for small helpers!)

Bake for 20-25 minutes, until the tops of the macaroons have lightly browned.

In an airtight container, the macaroons will keep for up to one week.

Dessert

Chocolate olive oil cake

Jenny

cake

April is a month of birthdays at my house. And thus a month of baking as well – so there will be plenty of gluten and dairy free celebration recipes to share with you over the coming weeks.

We kicked off the festivities with a chocolate olive oil cake that is one of my family’s firm favorites. It is a very rich, moist cake that is a breeze to make (especially with a small helper) and appeals to adults and children alike. I made the cake with my daughter and we used a peppery Spanish olive oil that gave the cake a bit of a kick – but you can stick with a mild olive oil for a more classic taste.

Chocolate olive oil cake (from a Nigella Lawson recipe)

50g unsweetened cocoa powder

100ml boiling water

1 teaspoon vanilla extract

150g ground almonds

1 teaspoon gluten-free baking powder

a pinch of salt

3 large eggs

200g caster sugar

150ml olive oil

Serves 8 (generous slices) to 16 (dainty slices)

Preheat your oven to 170°C/325°F/gas mark 3.

Measure the cocoa powder into a bowl, then slowly add the boiling water and whisk well until the mixture forms a thick chocolate paste. Add the vanilla extract then set aside to cool.

In another bowl, combine the ground almonds, baking powder and salt.

In a large bowl, beat the eggs and mix in the sugar and olive oil using a handheld or standing electric mixer until the mixture is pale and creamy, about two minutes, then gradually add the chocolate paste and mix well.

Fold in the dry ingredients, then pour the batter into a 23cm springform cake pan, lined and greased (I use ghee but you could also use a bit of oil). Bake for 45-50 minutes, until the sides are firmly set but the top is still slightly springy to the touch. Cool on a rack, then remove from the tin. Insert suitable number of candles.

Side dishes

Courgette (zucchini) with tomato and pancetta

Jenny

bowl

As a child, I never enjoyed zucchini. Then when I was eleven, I spent a summer in France and came home excited about the new vegetable I had tried…courgette!

Even today I have a slightly love/hate relationship with courgette, as it can be just so terribly bland. This ragout of courgette with tomato and pancetta is anything but bland, however. This is a substantial side dish that goes well with lamb or chicken, or a firm white fish such as monkfish. It also makes a fabulous topping for pasta, polenta or even bruschetta. I always try to make extra so I can serve it as a side dish one night and a pasta topping later in the week.

I usually don’t bother salting the courgette to release liquid. If your courgette is particularly watery, remove the lid to finish cooking and allow the excess liquid to evaporate.

Courgette (zucchini) with tomato and pancetta (adapted from Alice Waters The Art of Simple Food)

2 tablespoons olive oil

1 medium onion, peeled and diced

100g diced pancetta

2 cloves of garlic, peeled and crushed

500g courgettes (about 3 large or 5 medium), washed and diced

a 400g tin of chopped tomatoes

1 tablespoon fresh oregano leaves, finely chopped (or basil if you prefer)

salt and pepper to taste

Feeds 4-6 as a side dish

Heat the oil in a skillet over medium heat.

When the oil is hot, add the onions and sweat for five minutes. When the onions are beginning to soften, add the diced pancetta and cook for another five minutes, stirring from time to time, until the pancetta has browned slightly. Add the garlic and cook for two minutes stirring constantly, then add the diced courgettes and cook for another five minutes.

Empty the tin of chopped tomatoes into the mixture and bring to the boil. Cover, and simmer for 30 minutes stirring from time to time. Add the oregano and stir through. Add salt and pepper to taste.

Serve immediately or reheat later.