Cakes
I have never particularly been a fan of scones. Whether it was me who made them or someone else, they always seemed to be dry and hard! Since gluten-free flours produce a softer baked product, I have been thinking that this could bode well for scones! The result is these Light Almond Scones. They are a slight deviation from traditional scones. …
Muffins
With these muffins, I’m trying to stretch out for as long as I can the Easter theme of chocolate! As I continue to trial the use of alternative flours in my recipes, I am learning that one size doesn’t fit all. I discovered some time back that a combination of part brown rice flour and part white rice flour seemed …
Sweets and Desserts
Chocolate and marshmallow seem a good combination for an Easter dessert! For this recipe, I use my Chocolate Almond Slice (a not-so-deep version) for the base and a chocolate meringue for the topping. Because I wanted a strong meringue, I use the Swiss Meringue method. This is where the egg white and sugar are placed in a bowl and heated over …
Cakes
I’m generally not a fan of eating the icing on cakes, but I am partial to cream cheese icing on carrot cake! The downside is that the cake then needs to be kept refrigerated because of the cream cheese. I usually take the cake out of the fridge about half an hour prior to serving as I find it more pleasant …
Cakes
Like my Vanilla Cupcakes, these Chocolate Cupcakes are a gluten-free adaptation of my grandmother’s sponge recipe. The cakes are moist and keep well for several days in an air-tight container. Using standard size baking cups, I usually get 12 cakes from one batch. For a special occasion, I ice the cakes but otherwise I serve them as they are or …
Cakes
Since posting my recipe for Chocolate Almond Slice, I have been pondering the possibility of a cake that contains neither butter nor added oil. The result is this Hazelnut Coffee Cake in which moisture is provided by the oil in the hazelnuts. I should acknowledge my work colleagues who were (probably unsurprisingly!) more than happy to taste test each version of …
Muffins
These muffins are a gluten-free adaptation of a recipe given to my sister many years ago by one of her friends. I used to love going with my sister to the friend’s place as the muffins were re-heated in the microwave oven immediately prior to serving and the chocolate chips would melt further through! At the time, we didn’t have a …
Cakes
When I was growing up, we often used to make Queen Cakes. These days, Cupcakes are very much in vogue but in essence, they are the American version of English queen cakes. Bought cupcakes seem to be defined by their topping which is often quite elaborate and usually at least as deep as the cake itself! Personally, I prefer less …
Slices
Similar to eggs back around the 1990’s, for a long time coconut has had a bad rap due its high content of saturated fat. The tide is now turning and apparently coconut may not be as bad for us as previously thought. Either way, I figure a small amount every now and then is probably okay! This slice tends to …
Muffins
These apple cinnamon muffins always go down well when I take them to a “bring a plate” function. They are very soft and moist. I use tinned apple because it’s much more convenient! I use the Delish brand of tinned apple called “Pie Filling”. The 550g tin has just over 2 cups in it so I freeze the remainder for the …
