Thursday, 31 July 2014

Coconut flour blueberry muffins

Gluten/grain/nut and can be dairy free

In a large bowl add everything below and whisk together. Add then stir in 1 cup frozen or fresh blueberries. Line/grease well 10-12 x125ml muffin holes with muffin cases/oil Spoon in the muffin mix bake at 180c for 20 minutes.


½ cup coconut flour
1 tsp gf baking powder
1 tsp baking soda
1/3 cup of coconut sugar or rapadura
2 tsp vanilla paste
4 eggs
1/2 cup of milk or milk alternative

100g melted butter or coconut oil

Spelt sourdough

Gotta say it sounded pretty scary to make at first, sounded complicated and at first i was gunna flag it. So I keep looking around and tried t find the simplest way to do it, I mean, gee, some versions you needed juice, the tears of a virgin angels, pulling, pushing, folding and prove in the northwest point of an ancient burial ground and only make on the full moon! Thats what put me off...

So anyway this is the way I came up with this to make it as easy and as least complicated as possible, I ended up finding it very easy, you just have to get the timing right. Next bake I will try a 14 hours prove, so I will form the dough at 6pm, leave until 10am and then bake.

You can play around with the amount to accommodate the loaf tin you use. I used 200g starter, 400g flour, 10g salt and about 200ml approx of warm water, mix with your hands until it come together and just knead 1-2 minutes until smooth, its pretty quick. The starter is whole spelt flour and the flour I make the dough with is white spelt flour.

You then put in your loaf tin, slash the top of the loaf. Sprinkle flour on top once its in the tin and cover and leave for 12-18 hours
(until nearly doubled) depending on how warm your place is. This process can be some trial and error, you will probably get a different loaf every

Before proving

after 12 hours proving

I have baked at 230c for 20 minutes and then turned down to 180 for another 10-15 minutes. If you are not sure if its cooked you can always slice the end off, i do, then eat the hot crust with plenty of butter, chuck it back in if it still looks a little wet.

Starting the sourdough:
Whisk ¼ cup of flour and ¼ of a cup of water in a small bowl. Pour this into a jar, and let it sit for twelve hours.
Twelve hours later, whisk in ¼ cup of flour with ¼ of a cup water and continue this every 12 hours for 7-14 days until your starter is bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter aerating the starter will help to yield the best and most reliable results.
To accommodate for expansion of the sourdough when it’s fed, make sure that your jar is only half full after each feeding. If you’ve made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers

12 day starter, should have lots of bubbles

Maintaining the sourdough: After 1-2 weeks, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to make a loaf.

If you bake more frequently every day or a few times a week you can store your sourdough at room temperature and feed it.

Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid hooch, and it is harmless; however, it often signifies that you’ve fed your starter too much water in relation to flour or have let your 
starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them


Friday, 11 July 2014

Chocolate cheese cake muffins

They look like innocent chocolate muffins but inside is a maple and vanilla cheesecake filling...mmmm grain and gluten free

Makes 12 approx


125g butter, softened
1/3 cup of coconut sugar or similar
4 eggs, room temp
1 tsp baking soda
1 tsp gf baking powder
1 tsp vanilla paste/extract
½ cup of coconut flour
¼ cup of cacao powder
½ cup of milk

Cheese cake filling
200g full fat cream cheese softened
2 tbsp butter, softened
1 tsp vanilla paste/extract
2 tbsp maple syrup

Preheat oven to 180 c
Line 12 (125ml ) muffin hole tray with paper cases

For the muffins

Cream butter and sugar together until light and fluffy, add vanilla and 1 egg at a time beating in between each addition of egg. Then add your baking soda, baking powder, cacao powder, flour and milk, beat well set aside while you prepare the cheesecake filling.

For the cheesecake filling
Beat everything together until light and fluffy, about 1 minute.

Ok to put this together put about a dessertspoonful of the muffin mix and then a spoon of the cheesecake mix on top, and then another spoon of muffin mix on top. Continue with this you should get 12. Bake for 12-15 minutes.

Monday, 7 July 2014



250ml water
80g butter
150g gluten free flour, sifted
3 eggs, at room temperature, lightly whisked

Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.

Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool. There should be no steam coming off, you can beat while it cools if you want.

Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.

Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonful’s of dough, about 3cm apart, on trays. You could pipe it.

Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden

Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool. When cool pipe in whipped cream, about 300ml should be enough, you can add a little maple or honey and vanilla- which I did but you don’t have to. Dip into chocolate sauce.

The sauce I make is 1 ½ tbsp cacao powder, 3 tsp maple syrup, 30g butter, melted, 1 tbsp water, and mix well.

If you don’t have a piping bag you can slice in half and spoon the cream in and then put the lid on and spoon the choc sauce over. If your sauce starts to firm up just heat slightly to make it runny again.

Carrot and banana cake with a lemon, vanilla and honey cheesecake frosting

gluten/grain free- the cake can be dairy free, the icing below is not dairy free

4 eggs- room temperature
125g butter- for dairy free use coconut oil or light olive oil
1 tsp vanilla extract or paste
¼ cup of honey- you could use maple or rice malt syrup
2 carrots, grated
2 ripe bananas, mashed/blended
1 tsp baking powder
1 tsp baking soda
½ cup of coconut flour- if you do have any use 1 ½ -2 cups of gf flour and minus 1 egg. Should be a really thick batter that you need to spoon into a tin.
1 tsp ground cinnamon

Preheat oven to 170c fan-forced or 180c normal
Grease/line with baking paper a 20 x 20cm cake tin or loaf tin
In a large bowl cream butter and honey until light and fluffy, add in 1 egg at time, whisking between each one- don’t worry if it looks curdled, will still work the same.
If using coconut oil or olive oil- Whisk eggs until light and fluffy and then add in your oil and honey and continue per the recipe.
Add your vanilla, baking soda and baking powder, cinnamon, carrot, banana and coconut flour (or gf if using)Mix well and then spoon into your tin and even the top out.
Bake for 35-40 minutes or until a skewer comes out clean. You can do as muffins/mini muffins- just adjust your time. Mini muffins will take 8-10 minutes and bigger ones will take 12-15 minutes, keep an eye on them.
When cold you can ice with an optional icing- or use your own dairy free icing.

Lemon, vanilla and honey cheesecake frosting
250g full fat cream cheese, softened
2 tbsp butter, softened
1 ½ tbsp. fresh lemon juice
1 tsp vanilla paste or extract
2 tbsp honey
Beat together until light and fluffy.

Friday, 4 July 2014

Chocolate almond loaf

1 cup of nut pulp –this is what is left after squeezing out the liquid when you make nut milk, I have used almond here.
 2 eggs
¼ cup of cacao powder
2 tsp vanilla extract
1 tsp baking powder
2 tbsp honey or maple or similar
125g butter, melted


Beat everything together then put in a loaf tin and bake at 180 c for 20 minutes or until a skewer comes out clean. Serve with cream/ice cream as a dessert or have with some butter.