Gluten Free, Vegan Apple and Blueberry Custard Cake

It is unbelievable how much this cake tastes like rich, luscious custard! It has a slight apple tang with sweet almond undertones and is oh so creamy! Perfect served cold, straight from the fridge!

Ingredients:

200g Almond Flour (Ground Almonds / Almond Meal)

250g Finely Sliced Green Apple

100g Xylitol or Sugar

Egg Replacer for Three Eggs

2 Tsp Baking Soda

The Zest of one Lemon

70g Blueberries

1/2 Tsp Almond Extract

Method:

1. Combine the Almonds, Apple, Lemon Zest, Blueberries and Xylitol/Sugar in a bowl

2. Whisk the Egg Replacer with the Baking Soda until foamy

3. Gently fold the Egg Replacer into the Almonds, Apples, Lemon Zest, Blueberries and Xylitol and add the Almond Extract

4. Line a loaf tin with a cake case / liner - this is essential

5. Spoon in the batter and cook for 1hr 30 mins at 180C / Gas Mark 4 - after 45 mins has elapsed cover the top of the cake with baking parchment to prevent burning

6. Remove the Cake from the oven, allow to cool thoroughly then refrigerate over night before serving

7. When ready to serve invert the cake

*The cake will be very soft when removed from the oven, it should just hold its own shape within the cake case, don't remove it from the cake case until cool*

Grain and Dairy Free Carrot Cake with Avocado Frosting

A delicious moist and light Carrot Cake with sweet and creamy Avocado frosting - perfect anytime of day as a treat or served with Booja-Booja Vanilla 'Ice Cream' for an indulgent desert.

Ingredients Cake:
200g Almond Flour (Ground Almonds / Almond Meal)
250g Grated Carrot
100g Xylitol or Sugar
3 Small Organic Eggs
2 Tsp Baking Soda
The Zest of one Lemon
50g Nuts or Seeds - I used a combination of Sunflower Seeds and Walnuts (optional)
50g Raisins (optional)

Ingredients Frosting:
1 very ripe Avocado
50g powdered Xylitol (I use a pestle and mortar) or Icing Sugar

Method: Cake
1. Combine the Almonds, Carrots, Lemon Zest, Nuts and Raisins in a bowl
2. Separate the Egg Yokes from the Whites
3. Beat the Egg Yokes then wisk in the Xylitol or Sugar
4. Whisk the Egg Whites until foamy
5. Gently fold the Almonds, Carrots, Lemon Zest, Nuts and Raisins into the Egg Yoke and Xylitol/Sugar
6. Add the Baking Soda to the Egg Whites and whisk
7. Very gently fold the Egg Whites and Baking Soda mix into the other ingredients
8. Line a loaf tin with a cake case or grease the tin and line the bottom with baking paper 
9. Spoon in the batter and cook for 40-45 mins at 180C / Gas Mark 4 - on touch the cake should spring back when cooked
10. Remove the Cake from the oven, allow to cool thoroughly before serving
 
Method: Frosting
1. Blend the Avocado and Xylitol or Icing Sugar
2. Frost the cake (the cake must be cool)
3. Frost the cake just before needed as the Frosting will discolor over time

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I'd love to know what you think of the Cake - let me know if you make any alterations to the ingredients and how it turns out! I'm going to try a Vegan version using Egg Replacer - I'll update you all with the results!

Low Carb Almond Butter Cake - Grain Free, Gluten Free, Dairy Free and Sugar Free

This recipe is adapted from 'Breaking The Vicious Cycle' by Elaine Gottschall who created the <#66cc66>Specific Carbohydrate Diet. I tried it out of curiosity (when you look at the ingredients you'll know why) and was pleasantly surprised! The recipe is sugar, dairy and grain free and the end result tastes surprisingly like a moist sponge cake. Enjoy!



Ingredients: (Makes 8)
130g Nut Butter - I used Almond Butter
45g Xylitol
1 Small Egg
1/4 Tsp Baking Soda

You could add Vanilla Extract, Ginger, Cocoa & Chocolate Chips, Nuts or Dried Fruit for variation. The Cake would also be lovely frosted!


Method:
1. Mix the Nut Butter,Baking Soda and Xylitol together in a bowl
2. Whisk the egg and add to the Nut Butter mixture
3. Spoon the mixture into a greased 9x4 inch loaf tin
4. Cook for 20-25 mins at Gas Mark 4 (350 degrees)
6. Allow to cool slicing into squares and serving

Heart Shaped Pear Cakes – Gluten Free, Dairy Free, Vegan & FailSafe!

Cute hearts, perfect to serve to the one you love or just for fun! Sweet, fruity and FailSafe!



Ingredients: (Makes 8)
200g Peeled and Diced Fresh Pear / Pears canned in syrup
100g Sugar (or your preferred granulated sweetener)
220g Gluten Free Flour
150g Rice Milk
½ Tsp Baking Soda
1 Egg – I used Ener-G Egg Replacer
45g Sunflower Oil
1 ½ Tsp Natural Vanilla Extract

Method:
1. Mix the Flour, Sugar, Baking Soda and Pears together in a bowl
2. In another bowl combine the Oil, Rice Milk, Vanilla and Egg Replacer
3. Gradually add the dry ingredients to the wet until they are fully combined
4. Spoon the mixture into a muffin tin (I used a heart shaped one!)
5. Cook for 30-35 mins at Gas Mark 4 (350 degrees)
6. Allow to cool before serving

This recipe is suitable for those following the FailSafe Diet Plan - for more information <#66cc66>Click Here!

Zucchini, Walnut & Cranberry Brownies (Blondies!) – Vegan, Gluten, Dairy & Sugar Free!

Moist, goodie packed blondies - easy to make and perfect with a large mug of coffee! Gluten Free, Dairy Free, Sugar Free and Vegan!

(For those of you with a vegtable garden I can't think of a yummier way to use up a bumper harvest of Summer Squash!)


Ingredients: (Makes 14)
30g Olive Oil
1 TBSP Hot Water
1 Egg – I used Ener-G Egg Replacer
1 Tsp Vanilla
100g Xylitol (or your preferred sweetener)
150g Gluten Free Self Raising Flour
½ Tsp Salt
1½ Tsp Gluten Free Baking Powder
150g Grated Zucchini
70g Dried Cranberries
65g Chopped Walnuts

Method:
1. Mix the Flour, Sweetener, Baking Soda, Baking Powder, Salt, Zucchini, Cranberries and Walnuts together in a bowl
2. In another bowl combine the Oil, Vanilla, Egg Replacer and Hot Water
3. Gradually add the dry ingredients to the wet until they are fully combined
4. Spoon the mixture into a 9” square baking tin and spread out evenly
5. Cook for 25-30 mins at Gas Mark 4 (350 degrees)
6. Cool completely before cutting into squares

*If you can tolerate chocolate, sprinkle a handful of Dairy Free Chocolate Chips into the mixture prior to baking, for added yum!*

Banana Cupcakes – Gluten Free, Dairy Free, Sugar Free & Vegan!

Yummy Cupcakes perfect for Birthday parties or just as a treat! Every time I eat one it still amazes me that these are Gluten Free, Dairy Free, Sugar Free & Vegan! This recipe is pure gold!




Ingredients: (Makes 10)
100g Xylitol
6 Tbsp Light Olive Oil
1tsp Almond or Vanilla Extract
½ Ripe Banana
150g Gluten Free Self Raising Flour
4 Tbsp Water

(For children's parties just add a drop of food coloring to the mixture for instant cool!)

Method:
1. Beat together Xylitol, Oil and Almond or Vanilla Extract
2. Peel and Mash half a Banana and then beat into sugar mixture
3. Add Flour and Water and Mix well
4. Spoon into cupcake cases
5. Bake in a preheated oven (Gas Mark 5) for 20-25 mins until cupcakes are golden and spring back when gently pressed
6. Leave to cool then dust with icing sugar or frost

*These cupcakes are best served fresh as they have a tendency to dry out*

Cinnamon & Walnut Buns with Lemon Glaze – Gluten and Dairy Free!

I am eating one fresh from the oven as I write and, not to blow my own trumpet, but these are delicious! A great afternoon treat with a cup of tea!


Ingredients: (Makes 6)

For the Buns:
190g Butternut Squash
200g Gluten Free Self Raising Flour
1 tsp Gluten Free Baking Powder
1 tsp Cinnamon
20g Xylitol
25g Walnut Pieces
1 TBSP Olive Oil

For the Lemon Glaze:
Juice of ½ a Lemon
Icing Sugar - enough to thicken the lemon juice until the glaze easily coats the back of a spoon

Method:
Preheat oven to 200c/Gas mark 6
1. Bake a small whole squash for 45 mins then allow to cool for 30 mins (Tip: Use the left over Butternut Squash from my Butternut Squash Bread, a small squash will give you enough for both!)
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 190g of mashed squash and place in clean bowl and then add the flour, cinnamon, walnuts, xylitol, baking powder and oil
4. Mix until all ingredients combine into a dough
5. Add a little more flour if too sticky or a little water if too dry
6. Divide the dough into six equal amounts and then roll into sausage shapes. Curl the sausage shapes into spirals and place on greased baking paper. Sprinkle with a little extra cinnamon and xylitol
7. Bake for 30-35 mins.
8. Remove from the oven and allow to cool fully
9. Mix the Lemon Juice and Icing sugar together to form a glaze
10. Drizzle over the buns and allow to set
11. Serve and enjoy!

Almond Flour Orange Cake with Sesame and Lemon Frosting

Check out my Almond Flour Orange Cake with Sesame and Lemon Frosting - it is Gooooood! Gluten Free, Dairy Free, Vegan, Sugar Free and Delicious!



Recipe - Adapted from www.elanaspantry.com

Ingredients:
2 oranges
4 eggs - I used Ener-G Egg Replacer
1 Cup (200g) Xylitol (Can substitute with 3/4 Cup Agave Nectar)
2 cups (175g) blanched almond flour (ground almonds)
1 teaspoon baking soda

Method:
1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
2. Place whole oranges (peel and all) in a food processor and blend until smooth
3. Process in egg replacer, xylitol, almond flour and baking soda until well blended
4. Pour batter into a greased 9-Inch round cake pan
5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean - I had to double bake I removed the cake from the tin, turned it over and cooked for a further 40 mins. Total cooking time 1hr30!!!

Sesame and Lemon Frosting

Ingredients:
4 heaped Tsp of Tahini
4 heaped Tsp of Xylitol
Juice of half a lemon

Method:
Mix Tahini, Xylitol and Lemon Juice together and spread over the cooled cake